Savouring the journey is as important as reaching the destination, and Singapore Airlines’ (SIA) Suites, First and Business Class customers can now look forward to enjoying bespoke dishes from some of the best chefs in the world even before they land at their destination.
For a limited period, on top of the exquisite menu created by the airline’s International Culinary Panel, Suites, First and Business Class customers flying from selected cities can also enjoy a taste of an array of notable chefs’ creations at 30,000 feet.
Chef Søren Selin of the acclaimed two-Michelin-starred Restaurant, AOC, in Copenhagen joins as one of the guest chefs, offering his specially designed menu for Business Class customers flying from Copenhagen. Chef Søren’s menu is a celebration of Danish gastronomy, carefully crafted to bring the flavours of Denmark to the skies.
The appetiser is a visual feast where slow-poached lobster with piquillo yuzu kosho (Japanese citrus chilli paste) mayonnaise, complemented by pickled butter squash, rose hip, micro herbs and semi-dried cherry tomatoes.
For the main course, customers can enjoy a comforting, creamy medley of roasted and glazed monkfish served with mussel beurre blanc (French butter sauce), local potato puree, roasted potato, fried potato chips, smoked oil and trout roe.
“I wanted to find some ingredients that were really in peak season and also something that’s Danish and local, bringing the terroir of Denmark to Singapore Airlines,” says Chef Søren.
All customers will still enjoy a full three-course meal, with dessert included as part of the offering, though it will not be part of Chef Søren’s menu.
This blend of exceptional service, comfort and gourmet dining continues to define Singapore Airlines’ commitment to creating memorable journeys for their customers.
If that’s not enough to whet your appetite, here are five more reasons to get excited about SIA’s exclusive partnership with Chef Søren:
Chef Søren’s glittering résumé will impress you
Even before joining AOC as its executive chef, Chef Søren (who is now its co-owner) made a name for himself with stints at several acclaimed establishments around Europe.
Chef Søren cut his teeth at the then-two-Michelin-starred Le Relais Louis XIII and then-one-starred Le Jules Verne in Paris, before becoming the executive head chef at the iconic Alberto K, which used to be located at the top of the Radisson Blu Royal Hotel in Copenhagen.
Since Chef Søren’s arrival at AOC in 2013, he has made his mark by accentuating the playfulness in Nordic cuisine – resulting in the restaurant acquiring and maintaining a second Michelin star since 2015.
You won’t need to book a table to savour AOC’s dishes
Dining at AOC is a wonderful way to enjoy both the historic and contemporary aspects of local culture. The restaurant is nestled in the wine cellar of a 17th century mansion in the heart of Copenhagen, and its culinary philosophy is centred on working with fresh Nordic produce.
With a capacity of only 40 seats in the main dining area – and an additional private room that accommodates up to 14 guests – it’s a bespoke experience indeed. Bookings are hard to secure, but with the exclusive partnership with SIA, you can now sample Chef Søren’s dishes without the stress of reservations.
This is a rare chance to get the AOC experience in-flight
To cook up the dishes in a fully-equipped kitchen is one thing – to do so in the sky is another. But that’s a challenge that Chef Søren relishes.
“Of course we had to modify [the dishes] because they don’t have a lot of space in the aircraft to do the things we do at AOC,” he shares. “That’s part of the challenge, and that’s also part of what makes it fun.”
To ensure the utmost quality and freshness, most of the food is prepared in a kitchen on the ground, with only minor final touches completed on board. This thoughtful adaptation guarantees that guests enjoy a dining experience that mirrors the excellence of AOC – even at 30,000 feet.
The ‘thoughtful’ chef is inspired by nature and the changing of the seasons
Chef Søren’s main inspiration comes from nature and the changing of the seasons, and his creations are a celebration of taste, smell and colour.
“In AOC, we have 20 [dishes] so I have to spread out all the ingredients so we don’t repeat the same [ones],” he says. “For example, we use a lot of herbs and wildflowers.”
Describing himself as a “thoughtful” chef, Chef Søren maintains that “the expression that I try to create in AOC is something where I can see myself in the dishes.”
This chef seeks inspiring culinary journeys
While Chef Søren champions Danish ingredients, he also seeks inspiration from his travels. In fact, one of his most cherished memories is when he tried gazpacho (a cold vegetable soup) for the first time, aged 10, while holidaying with his family in Andalusia. “It blew my mind!” he recalls.
As a chef now, Chef Søren still enjoys visiting different cities around the world and sampling authentic local dishes and flavours, which he subtly incorporates into his unique cooking style.
When asked about his essentials for traveling, Chef Søren reveals, “I always bring my noise-cancelling headphones so I can watch a good movie or listen to a podcast.” He also shares what he looks forward to most when flying with SIA: “I look forward to the hospitality, the comfort, and of course, the dining experience.”
Chef Søren Selin’s menu is available to Business Class customers on Singapore Airlines’ flights from Copenhagen from now until 30 September 2024.
Chef Søren Selin’s menu is now available to Business Class customers on Singapore Airlines’ flights from Copenhagen, for a limited time only.
