If you've flown business class or first class with Singapore Airlines there's a very very good chance you'll have sampled one of the 600-odd dishes created by award-winning Australian chef Matt Moran.
Moran's been a member of SQ's International Culinary Panel for 10 years, alongside other famed chefs such as Georges Blanc from France and Japan's Yoshihiro Murata.
To mark that anniversary, Singapore Airlines has produced this quick video in which Moran gives an insight into how the ICP works and explains the challenges he has to take into consideration when designing meals that are served inflight, where the process of preparing meals – and the way they taste to travellers – is very different than on the ground, such as at his Aria restaurant in Sydney.
More articles on inflight (and on the ground!) dining from Australian Business Traveller
- Virgin Australia's celebrity chef Luke Mangan reveals how he thinks up meals and makes sure they'll work on the plane
- Ordering your business class meal before your flight (yes, no more "chicken or beef"!) with Singapore Airlines' Book The Cook
- Bringing an airline's home cuisine specialties onto worldwide flights with Asiana, Lufthansa and LAN
- The Qantas First Lounge: how seasonal menus are crafted
- Behind the scenes: fine dining at the Qantas First Lounge
- Virgin Atlantic's new economy class meals: fresh new ideas at the back of the plane
- Four course meals on three hour flights: the best "medium-haul" food in the sky
- Qantas' Rockpool consultant Terry Higgins shows how menus get from a chef's brain to your tray table
- How airlines try to keep business class food standards in the oft-dreaded "outstation catering" up to the same quality as the food that comes from their home base
- Dr Ron Georgiou, Malaysia Airlines' wine consultant, on the best wines to choose in the air
- Cutlery, crockery, salt and pepper shakers...the story behind everything else on your business class meal tray
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