Fine Dining Takes Flight with Singapore Airlines

Drawing on the expertise of world-class chefs, the airline tasks an International Culinary Panel with creating exclusive dishes inspired by places the aircraft fly to. Grand Master of French cuisine Georges Blanc and MasterChef Australia judge Matt Moran, multi-award- winning Indian chef Sanjeev Kapoor, Kaiseki master Yoshihiro Murata and innovator in New Huaiyang Cuisine Zhu Jun come together to form this creative culinary force.

Business Class and First Class/Suites passengers departing on Singapore Airlines flights from UK airports (London Heathrow, London Gatwick and Manchester) can tuck into the fine dining plates of celebrity chef Monica Galetti, most recently known for MasterChef: The Professionals and Amazing Hotels: Life Beyond the Lobby, at 30,000 feet.

The Samoan-born chef combines her love for British produce with inspiration taken from her South Pacific roots, and New Zealand influence deriving from the time she spent growing up there, to create these seasonal menus. Designed to be enjoyed at altitude, each dish benefits from the culinary techniques she has honed throughout her prolific career.

This winter, Singapore Airlines passengers travelling in these premium classes can expect dishes like a lobster salad with black garlic and chive mayonnaise; roasted monkfish with chorizo and cannellini bean ragout; and glazed beef short rib in a rich red wine and port sauce with burnt butter mash and seasonal vegetables. To finish, the chef presents indulgent desserts including hazelnut Paris Brest with poached pear and grated Koko Samoa in First Class/Suites and coffee poached pears with whipped pistachio and muscavado crumble in Business Class.

To make the experience even more memorable, these plates are paired with equally exciting wines. The airline partners with three prominent Wine Experts each year – currently including celebrity oenophile Oz Clarke – to curate wine lists that complement these chefs’ dishes. Experts taste each pour under cabin pressure to identify the finest options, while Air Sommeliers are on hand to help passengers choose the perfect wine to accompany their meal. A Celebration of Champagne introduces five rare champagnes, sourced from smaller vineyards as well as renowned champagne houses, to Suites and First-Class passengers.

No detail goes unnoticed on-board Singapore Airlines. Across Premium Economy, Business Class and First Class/Suites, passengers can benefit from the airline’s unique ‘Book the Cook’ offering whereby they can choose from an extensive menu of all-time favourites up to 24 hours before departure. Special Meals catering to different age groups, including infants, and a variety of dietary requirements are also available.

With such meticulous care for every aspect of the dining experience, it’s little surprise the airline consistently earns praise for its service 30,000 feet above the ground.