If you’re suddenly feeling homesick 30,000 feet above sea level, comfort yourself by tucking into some Nyonya nasi padang or itek sio. These local dishes are part of Singapore Airlines’ (SIA) newly launched Singapore Heritage Cuisine, a series of local menu offerings in celebration of SG50.
“Singapore Heritage Cuisine features familiar dishes that many Singaporeans grew up enjoying at home. We are delighted to be offering this ‘home away from home’ gastronomic experience to our customers from around the world,” said SIA’s senior vice president of product and services Tan Pee Teck in an interview with TODAY.
The chef de cuisine of this project is none other than Shermay Lee, local chef and author of The New Mrs Lee’s Cookbook: Nyonya Recipes, who said that this is an important opportunity for Singaporean food to gain international recognition and she feels “honoured and privileged to bring Singaporean food abroad”.
Passengers in Suites, First Class and Business Class will get to indulge in dishes such as Nyonya nasi padang, pork satay and Hokkien prawn noodles soup. Premium Economy and Economy Class passengers are not forgotten, as they will enjoy main courses such as Nyonya Fish Curry and Ayam Tempra. And what better way to end the meal than with dessert? Passengers have a choice of ice cream wafers in four nostalgic flavours, namely: Bandung, Gula Melaka, pandan and sweet corn. These yummy offerings are sure to pacify even the most surly passengers.
The Singapore Heritage Cuisine will be offered on most SQ flights departing from Singapore from July 1 to Sep 30. During this period, SQ passengers can also visit the Peranakan Museum in Singapore for free by presenting their SIA boarding passes. Take a trip down memory lane both on land and in the sky.
Photo: Singapore Airlines
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If you’re suddenly feeling homesick 30,000 feet above sea level, comfort yourself by tucking into some Nyonya nasi padang or itek sio. These local dishes are part of Singapore Airlines’ (SIA) newly launched Singapore Heritage Cuisine, a series of local menu offerings in celebration of SG50.
“Singapore Heritage Cuisine features familiar dishes that many Singaporeans grew up enjoying at home. We are delighted to be offering this ‘home away from home’ gastronomic experience to our customers from around the world,” said SIA’s senior vice president of product and services Tan Pee Teck in an interview with TODAY.
The chef de cuisine of this project is none other than Shermay Lee, local chef and author of The New Mrs Lee’s Cookbook: Nyonya Recipes, who said that this is an important opportunity for Singaporean food to gain international recognition and she feels “honoured and privileged to bring Singaporean food abroad”.
Passengers in Suites, First Class and Business Class will get to indulge in dishes such as Nyonya nasi padang, pork satay and Hokkien prawn noodles soup. Premium Economy and Economy Class passengers are not forgotten, as they will enjoy main courses such as Nyonya Fish Curry and Ayam Tempra. And what better way to end the meal than with dessert? Passengers have a choice of ice cream wafers in four nostalgic flavours, namely: Bandung, Gula Melaka, pandan and sweet corn. These yummy offerings are sure to pacify even the most surly passengers.
The Singapore Heritage Cuisine will be offered on most SQ flights departing from Singapore from July 1 to Sep 30. During this period, SQ passengers can also visit the Peranakan Museum in Singapore for free by presenting their SIA boarding passes. Take a trip down memory lane both on land and in the sky.
Photo: Singapore Airlines
Done reading? Sit back, relax and watch Coconuts TV:
brightcove.createExperiences();