By ISABELLA OLIVARESÂ
When it comes to airline food, we either love it or hate it. Some travelers can’t wait to dig into the perfectly portioned meals served on trays, while others dread the approaching service cart. For the latter, it’s hard to believe that there was a time when airline food was considered the highlight of air travel.
(SIA International Culinary Panel)
Now, Singapore Airlines — one of the world’s most popular airlines — is putting high-altitude dining back on the map with its gourmet dining services. Chief among them is Book The Cook, an exclusive inflight meal ordering service that allows passengers in suite, first, business and premium economy classes to pre-order a gourmet dish of their choice at least 24 hours before departure. Passengers who avail of this service can now rest easy and not worry about the meals of their choice being unavailable during inflight service.
All Book The Cook dishes — such as Boston Lobster Thermidor, Wagyu Sirloin with Eringi Mushrooms, Roasted Rack of Lamb with Mint Jus, and Duck Confit with Mushroom Risotto and Shaved Parmesan Cheese — are crafted by the airline’s talented brigade of chefs with the help of Singapore Airlines’ esteemed International Culinary Panel of Michelin-starred chefs. Together, they aim to create authentic and delicious dishes that cater to the passengers’ international palates.
Alongside the Book The Cook service is Singapore Airline’s Deliciously Wholesome food program that features healthy gastronomic treats such as Baked Herb-Marinated Salmon with Potato, Boiled Eggs, Beets and Arugula Salad and Free Range Marinated Chicken on a Spring Salad Bouquet. These dishes aim to restore and rejuvenate the body, especially during long-haul flights. Like the other dining options in the Book The Cook service, dishes from the Deliciously Wholesome program are available for pre-order on the airline’s website at least 24 hours before departure.
Complementing the world gourmet cuisine of the airline is a wide range of fine wines from the world’s best vineyards. Each wine is handpicked by a wine panel of world-renowned Masters of Wine. With such a convenient and mouthwatering selection of inflight food and drinks, Singapore Airlines is sure to make airline food a world favorite once again.
(Baked Herb Marinated Salmon with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard Vinaigrette — By ICP Chef Suzanne Goin)
(Free Range Marinated Chicken on a Spring Salad Bouquet with Cheese Shavings, Roasted Walnuts and White Balsamic Dressing — By ICP Chef Georges Blanc)
(The SilverKris Lounge)
