The end of year often brings to mind a sense of holiday cheer, Yuletide joy and nostalgia. While this year’s Christmas season is a little different – seeing as how there won’t be any overseas vacations, or for some of us, trips back home to see our family – there is still much to be grateful for. There’s good food to be had, hidden gems to explore and friends and family to share the Christmas spirit with.
This holiday season, Singapore Airlines (SIA) is presenting four sets of special festive meals under the SIA@Home initiative, in hopes it would bring the magical experience of dining onboard right to your doorstep. And best of all, as the meals are catered for two, you can share the merry occasion with a special loved one.
Available only for the month of December, the First Class and Business Class meals were created by world-renowned International Culinary Panel chefs Georges Blanc and Matt Moran, who have drawn inspiration from their own heritage and experiences.
Here’s what to expect when you order a festive meal from SIA.
You’d get to travel to Australia and France
The dishes in the menus were curated by both chefs with the festive season in mind, as well as with the freshest ingredients and produce available that are seasonal and native to their heritage.
The French tend to celebrate with a Le Réveillon (long feast) on Christmas eve/early Christmas morning that comprises hearty dishes such as roast turkey stuffed with chestnuts, foie gras, gratin, other forms of roasted fowl (pheasant and goose, for example) that culminates into a finale of 13 desserts made of dried fruit and nuts and a chocolate yule log. The Australians on the other hand, love their barbecue, beer, cold cuts and fresh seafood, so expect plenty of prawns, oysters, sizzling meats and Christmas hams, before ending with a pavlova dessert. You’d see traces of these elements in each chef’s creations.
The menus cater to different preferences
For French chef Blanc, the three-Michelin-star holder is known for a classic French approach, with offerings that are rich in flavours, generous with sauces and seasoned liberally with classic condiments. Chef Moran, who is known for his appearance in various TV cooking shows, has a lighter style that, while still ingredient driven, focuses on letting the natural flavours shine through.
The Christmas dishes are special to each chef
Chef Moran’s menus reflect an Australian summer, so you can expect elegant dishes that are breezy, light and wholesome. His Business Class meals include a festive main of roasted turkey with stuffing that’s served with brocollini, roasted kabocha and parsnip, truffle jus and cranberry sauce, while the First Class meal comes with roasted turkey roulade with kale and cranberry salad, served with baby carrots, roasted Jerusalem artichoke and brussel sprouts with morel cream sauce and cranberry sauce on the side. Desserts are bread and butter pudding and chocolate Rocher respectively.
Chef Blanc’s creations are reminiscent of traditional dishes typically prepared in France to celebrate the festive season, and you’ll see it in the roasted turkey with stuffing and braised red cabbage in the Business Class option that’s served with potato gratin, chestnuts, sautéed green bean and cream cep sauce and cranberry sauce; as well as the turkey roulade with parsnip puree, prosciutto wrapped asparagus, savoy cabbage and bacon and baby carrot with morel jus and cranberry sauce in the First Class option. Both come with a dessert of traditional Christmas pudding accompanied by a rich eggnog-infused mousse quenelle and brandy flavoured salted caramel sauce.
There’s a whole of other things that bring about festive cheer
Besides the seasonal dishes created by both chefs, each package comes with eggnog and festive cookies (think reindeer, stars and gifts), on top of the airline’s signature satay, appetisers inclusive of Oscietra caviar, garlic bread, an assortment of cheese and fruits and your choice of wine or champagne, to make sure you’re more than stuffed. As a special festive tie up, the champagne offered is the Krug Rose, a crystalline, vibrant Rosé that’s bold and luscious.
For an Asian-inspired Christmas
If you’d rather be transported to Japan or India, SIA also has a selection of meals that will hit the spot in its newly refreshed Japanese and Indian menus that aim to fit with the seasons. Chef Yoshihiro Murata is presenting a winter Kyo-Kaiseki and Hanakoireki menu that focuses on seasonal ingredients and dishes in Japan, such as the sea eel sushi and scallop tossed with grated radish that’s topped with sea urchin, while Chef Sanjeev Kapoor’s Shahi Thali and Ruchi Thali menu has bold new tastes in its mains, such as the spiced mint lamb with stewed kidney beans and cottage cheese with pine nuts.
(Tableware used in photo shoot courtesy of Holm Tableware)