Thousands of feet above ground, passengers on Singapore Airlines can savour truffle-marinated roast duck with cordycep flower and mushroom salad. Much like a top-notch restaurant in the air, Singapore Airlines serves a diverse range of cuisines.
Take for instance, its Singapore Heritage Cuisine menu, offered in 2015 to celebrate the Lion City’s 50th birthday. Passengers on select flights were treated to traditional fare such as Peranakan Hokkien mee soup (prawn noodle soup), and Nonya chap chye (vegetable stew).
Among the Airline’s Book the Cook service options, health-conscious travellers can pre-order from the Deliciously Wholesome menu. Designed to restore the body, especially on long-haul flights, the menu was developed by acclaimed chefs, with the help of a nutritionist. Other dishes created by Singapore Airlines’ International Culinary Panel of chefs – such as the seared black cod fillet a la nicoise by Suzanne Goin – are also available through the Book the Cook service.
Just as light on the palate are the steamed and braised dishes from the Teochew menu, which launched on October 30. Speaking of Chinese delicacies (above), Singapore Airlines recently partnered two-Michelin-star Hong Kong restaurant Ming Court. The establishment’s signature dishes – including poached lobster with spicy sesame sauce, and Szechuan pepper braised duck – are available on flights from Hong Kong till end-March 2017.
Indeed, dining onboard Singapore Airlines is always an exciting experience. Passengers can continue to enjoy mouthwatering meals inspired by countries such as India, Japan and Korea, as well as festive menus during Christmas and Chinese New Year. The Airline also offers seasonal tea pairings to First Class passengers on select routes. Bon appetit!
This article was originally published by Singapore Press Holdings.
