Passengers flying in business class, first class and Suites Class with Singapore Airlines will enjoy a taste of tradition over the coming months as Singapore’s national airline celebrates the country’s 50th birthday.
Covering selected flights departing from Changi Airport between July and September, guest chef Shermay Lee conjures up dishes based on her own family recipes, which can also be pre-ordered via the airline’s ‘Book the Cook’ service.
Among them, Ayam Buah Keluak (chicken, rempah spices and keluak nuts) and Nyonya Nasi Lemak: traditionally meat with fried anchovies, cucumber and eggs with sambal spices and coconut-infused rice (pictured)…
… Nyonya Nasi Padang – a mix of meats, fish, vegetables, again with spicy sambal sauces but plain white rice…
… and a Hokkien mee soup with king prawns, bean sprouts, rice noodles, eggs two ways and red eschalots:
Guests in first class and Suites Class can also dine on pork rib soup and Bawan Kepiting: a Chinese-influenced soup-based meal:
For dessert are ice cream wafer sandwiches in four flavours: Bandung, Gula Melaka, Pandan and sweet corn.
Premium economy and economy passengers can also enjoy new menu options of Nyonya fish curry and Ayam Tempra – chicken cooked with onions, white pepper powder, sugar, black and light soy sauce plus a drop of lime juice:
SQ’s SilverKris lounges in Singapore will too join in with a selection of new dishes including Chinese hawker-style Rojak (fruit and vegetable salad) and a Nyonya fried Hokkien mee.
Passengers visiting Singapore can present their Singapore Airlines boarding pass for free access to the Peranakan Museum during the same period, the history and culture of which inspired the airline’s latest inflight menus.
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