Eating Well At 30,000 Feet
Singapore Airlines’ latest in-flight initiatives take passenger wellbeing to new heights.
While travelers aboard Singapore Airlines already have a range of options when it comes to healthy eating, the carrier is going the extra mile with new seasonal menus created by its International Culinary Panel – a team composed of award-winning chefs including Australia’s Matt Moran and Italian kitchen maestro Carlo Cracco. Passengers can now look forward to lighter cuisine that emphasizes fresh ingredients without compromising on bold flavors and textures. Alternative starches such as millet, bulgur, and freekeh will be showcased, while cream and butter will be substituted with olive oil to make healthier soup bases.
Famed Kyoto-based kaiseki chef Yoshihiro Murata has delivered a trio of delights, featuring smoked salmon with miso yolk, firefly squid and asparagus, alongside squid and bamboo shoot. Meanwhile, Alfred Portale, a pioneer of New American Cuisine, is adding sea bass with roasted fennel and blood orange emulsion to the special menu. Vegetarians will delight in the smoked Shaam Savera (spinach kofta curry) – courtesy of Indian celebrity chef Sanjeev Kapoor. With choices ranging from appetizers and soups to main courses and desserts, the new seasonal menus will be rolled out progressively to passengers traveling in Suites, First Class, and Business Class from September onwards. This will complement the cuisine by leading integrative wellness brand Canyon Ranch that is already offered aboard Singapore Airlines’ direct flights to the U. S. The carrier is also collaborating with Lion City–based COMO Shambhala, a homegrown wellness brand, through a wide-ranging partnership. That is slated to begin in the second half of this year with the introduction of co- developed wellness cuisine on selected flights out of Singapore. Created using seasonal and sustainable ingredients, and promising both high nutritional value as well as palate-pleasing flavors, the wellness dishes will become available on the airline’s Book the Cook service, which allows passengers to pre-select their main courses up to 24 hours before departure. In addition, a new wellnessthemed menu will be rolled out in due course. Future collaborations with COMO Shambhala are still under wraps, but they may eventually extend to on-board amenities and wellnessrelated content on the KrisWorld in-flight entertainment system.