Singapore Airlines introduces new dining options to premium passengers

Singapore Airlines introduces new dining options to premium passengers

People who are in search of fine dining options may ask their friends for recommendations, turn to Zagat or simply purchase business and first class tickets, as many of the world's top airlines are offering the culinary creations of renowned chefs.

Singapore Airlines is the latest carrier to revise the in-flight menus in its premium cabins so that it can treat customers to gourmet meals. On August 1, the airline introduced dining options that had been designed by Suzanne Goin, a renowned Los Angeles chef. Individuals who hold first and business class airfares for flights from Los Angeles and San Francisco to Singapore have the opportunity to sample these concoctions.

For the carrier, having high-quality in-flight dining options for its premium passengers is important.

"We operate the world's longest flights, so an excellent dining experience truly matters to our passengers," said C.W. Foo, Singapore Airline's top executive in the Americas. "We've built a global reputation as one of the world's best travel experiences based on service, and quality meals are an essential part of that formula."

In fact, Singapore Airlines established the International Culinary Panel in 1998 to team award-winning chefs with the company's own chefs to dream up special menu items for its cabins. The carrier invests $500 million each year to improving its in-flight food.

Since the International Culinary Panel's inception, it has counted notable names such as Gordon Ramsay among its chefs. In addition to Goin, the group's current lineup includes Alfred Portale of the U.S., Georges Blanc of France, Sanjeev Kapoor of India, Matthew James Moran of Australia, Yoshihiro Murata of Japan, Zhu Jun of China and Sam Leong of Singapore.

Goin, who is also known for her Los Angeles-area restaurants A.O.C., Tavern and Lucques, said that she shares the airline's views on high-quality dining options.

"In creating these menus for SIA's inflight dining, I imagined both our customers' favorite dishes from our restaurants that could work for galley preparation as well as those that I personally would like to have over a long flight, like the beef daube or our signature 'Devil's Chicken' with leek and mustard bread crumbs," Goin said.

Among the new menu items available to those who purchase first and business class fares include roasted red bell pepper soup with ratatouille and pistou as well as seared salmon with corn succotash. 

By Jason Faulkner

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