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FYI
SOUTH Magazine,
November 2005.
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Believe
it or not: In-flight meals can be delicious, too!
Singapore
Airlines |
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By Josie Wu Translated by Cara Steenstra,
Li-fan Chen, Irene Chiang
In the past, in-flight meals were not generally
something that passengers looked forward to. However, all
that has started to change, as many airlines are striving
to bring great food onto their aircraft in order to provide
passengers with a satisfactory dining experience, especially
during long-distance flights.
This summer vacation, Singapore Airlines (SIA)
is bringing famous chefs and abalone onto their flights. It
has introduced the "Shi Quan Shi Mei" in-flight
banquet, allowing passengers to experience great food from
the ground while up in the air. SIA has invited top international
Chinese cuisine specialist Sam Leong and others to design
10 delightful Chinese dishes according to the city that a
flight departs from, in order to reflect the local food culture.
For example, flights between Taipei and Singapore will enjoy
Braised Abalone with Prawn Meat Ball in Ah Yat's Superior
Sauce, Braised Pork Rib with Sour Plum Sauce, Baked Cod with
Foie Gras in Light Soy Sauce, and Three Cup Chicken. All dishes
are made from the freshest seasonal ingredients, so that First
Class passengers (traveling between Singapore and Taipei,
Hong Kong, San Francisco, Beijing and Shanghai) will find
their in-flight meals a luxurious enjoyment. SIA understands
that passengers who fly around the globe have different tastes
and needs so, as early as 1996, it launched the "Book
The Cook" service. This allows First Class and Raffles
Class passengers to pre-order meals from the chef, according
to their personal preferences as well as religious and health
requirements. Altogether, there are 14 cities in the world
that provide this unique service
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