In case you missed Singapore Airlines’ SilverKris Masterclasses within the Singapore Airlines Escape Garden at last year’s Gourmet Village, you may be interested in what’s involved in fine dining at 30,000 feet.
Singapore Airlines engages eight world-renowned chefs to form an International Culinary Panel. These chefs create exclusive dishes inspired by their culture and experiences, and the places Singapore Airlines flies as well as influence the on board menu with their expertise and knowledge. Every dish that is served on board is tested up to eight times before it’s placed on the menu, to ensure it meets Singapore Airlines exacting standards.
The curation of the on board wine list is given just as much scrutiny, thanks to three of the worlds’ most respected wine authorities, Oz Clarke, Jeannie Cho Lee and Michael Hill-Smith. Together they form Singapore Airlines Wine Panel and each year will blind taste over 1,000 wines to ensure you have the perfect wine when you fly. On selected flights, Air Sommeliers (look for the ‘bunch of grapes’ badge on the crew’s uniform), certified by the UK Wine & Spirit Education Trust, can advise you the right wine or spirit to pair with your meal.
In addition to this attention to detail, food and wine served on board is also tested in a room that simulates the effects of cabin pressure at 30,000 feet. So, the next time you fly you can sit back and relax knowing the team at Singapore Airlines has worked hard to create a culinary experience for you to enjoy.
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