Executive Traveller exclusive
Singapore Airlines is charting a fresh culinary flightpath for 2022, headlined by a range of new dishes across its popular Book The Cook service.
The airline has also tweaked its first class caviar service offered to passengers in its Airbus A380 and Boeing 777 suites.
However, Singapore Airlines’ Global Food & Beverage Director Antony McNeil is quick to assure high flyers that the service has been actually improved rather than euphemistically ‘enhanced’.
“Each passenger will receive an individual jar of caviar (instead of) the crew dishing it out,” McNeil tells Executive Traveller.
These are 30gm jars of Oscietra Caviar, into which travellers will now delve using an elegant Mother of Pearl caviar spoon.
“We’ve just changed the presentation slightly to put the emphasis on more of an individual service, and part of that process is enjoying that caviar with a beautiful Mother of Pearl spoon,” McNeil says.
The new Lobster Thermidor
There’s also an update for the iconic first class Lobster Thermidor, which McNeil acknowledges as “a perennial favourite” where any tinkering made with modern health-conscious tastes and sensibilities in mind must “maintain the integrity of the dish.”
“The lobster is the same, and the same size, just we've gone a little bit more authentically European to match the European style of the dish,” McNeil tells Executive Traveller.
“You have a fondant potato, which is basically a grilled potato that’s slowly simmered in stock so it takes up all the flavours from the stock.”
“And then we have a roasted pumpkin and kale saute, if you want call it that. It's a lot more light, and a little bit more healthy, just to offset the richness of the Lobster Thermidor and the flavours there.”
But in case Singapore Airlines’ first class flyers don’t embrace this 2022 take on the Lobster Thermidor, “we can make changes” and bring back the previous version, says Betty Wong, the carrier’s Divisional Vice President of Inflight Services and Design.
“When we do the new one, we will get feedback (and) people who have tried the old one will tell us whether they will like the new one,” Wong tells Executive Traveller.
“We are very flexible, so if our customers still like the old one with saffron rice, we can make that change.”
Book The Cook returns
As to the rest of the Book The Cook service – which lets passengers in first, business and premium economy select an inflight meal before their flight from a far more extensive menu than is usually offered on board – McNeil ands his team are ready to sign off on a range of new dishes in December.
Book The Cook has been limited to a smaller selection of dishes this year, but from January the full menu “will come back online,” McNeil says.
“We’ll be progressively rolling this through the stations as they reopen and become more available to our needs.”
“Not every catering partner can support it obviously, because of supply chain restrictions and so on, but the majority of them we've been talking with during the Covid period will be ready for when Singapore Airlines is ready.”