Fancy tucking into some tandoor roasted paneer or poached lobster on your next flight?
Singapore Airlines (SIA) passengers are in for a treat, as the national carrier is enhancing its in-flight dining experience.
The new SIA Chef’s Selection in-flight menu category introduces more than 100 new and refreshed dishes across all cabin classes, the airline announced on Tuesday (Sept 29).
SIA Chef’s Selection features a mix of familiar flavours, regional favourites, reimagined classics and new culinary creations spanning appetisers, main courses and desserts across all cabins.
The dishes use fresh, seasonal ingredients from local producers across its network where possible, allowing customers to enjoy them at their best quality, freshness and flavour, SIA said.
The new menu is developed by the airline’s in-house and guest chefs in collaboration with its catering partners.
What’s on the menu?
Some highlights of the new menu include the Roasted Chicken Breast with Black Pepper Sauce, a main course served with fragrant lentil rice, roasted cashew nus and black pepper sauce, as well as the Oriental-style Fish with Yellow Bean Sauce, Asian Greens, and Rice — both main courses for Economy Class.
Those flying in Premium Economy Class, meanwhile, can expect the Irish Lamb Stew featuring slow-simmered tender lamb with root vegetables, served with buttered cabbage scented with caraway seeds and new potatoes, or the Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables.
For Business Class passengers, there’s the Char Siew Wonton Noodle, a long-standing favourite featuring pork belly that’s been marinated overnight and roasted in three stages — served with al dente bamboo noodles and pork lard oil.
Another option here is the Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Puree with Semi-Dried Heirloom Tomatoes.
Suites and First Class passengers can expect dishes such as Poached Maine Lobster with Champagne Sauce, which includes slow-poached Maine lobster shell-on with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, borage cress, and a Champagne cream sauce.
The Beef Short Rib Sambal Percik with Nasi Kerabu, meanwhile, draws on the culinary heritage of Indonesia’s Nusantara, served with a coconut-based sauce infused with lemongrass, blue ginger and chilli, as well as a herb-infused rice naturally coloured with butterfly pea flower.
Some dishes will also be given different interpretations across the cabin classes — such as the Cheng Tng, a classic Chinese dessert.
Suites and First Class passengers will get a version with longan-infused jelly, red date sherbet and longan honey broth, while those in Business class can expect a chilled bowl of the dessert with longan, red dates, lotus seeds, barley and snow fungus in sweet broth.
Premium Economy and Economy Class passengers will be served a Cheng Tng Jelly that retains the familiar flavours of the traditional recipe.
Another dish offered across all cabin classes is the Tandoor Roasted Paneer, also prepared differently across the classes.
The refresh will extend to SIA’s beverage offerings in the form of a refined beverage programme — which includes a curated portfolio of champagnes and wines selected by SIA’s panel of experts and in-house team.
As for drinks, the airline’s wider offerings include an extensive range of cocktails, spirits, sake, liqueurs, and beers.
Passengers can also enjoy non-alcoholic beverages ranging from mocktails and juices to soft drinks, non-dairy beverages, coffee and teas.
The changes also extend to how the meals are served.
Passengers in Suites, First Class and Business Class will dine using new serviceware featuring SIA’s signature batik motif, created in collaboration with French luxury tableware brand Christofle.
Suites and First Class passengers will also have their drinks served in custom-designed Christofle glassware.
SIA has already begun progressively rolling out the upgrades — starting with the new dishes.
Remaining dining enhancements, including new beverages, serviceware and onboard service touches, will be introduced from November.
The dining refresh is a part of the airline’s broader investment in its end-to-end travel experience, alongside next-generation cabin products and KrisWorld in-flight entertainment system, new amenities, high-speed connectivity and on-ground services — more of which will also be unveiled in November.
“At Singapore Airlines, in-flight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience,” said Yeoh Phee Teik, SIA’s senior vice president of customer experience.
“The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.”
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carol.ong@asiaone.com
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