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We take a closer look at the secrets of Singapore Airlines’ special in-flight meals. Locally produced menus to achieve “uniqueness

Posted on 2023-04-06 by Editor in Chief

SATS Inflight Catering Centre is the only company in the world that has a decompression chamber to develop in-flight meals in an environment similar to that in the sky. We visited SATS Inflight Catering Centre, which handles all in-flight meals for Singapore Airlines.

Sneaking into the development site of Singapore Airlines! A delicious local collaboration! On this day, we were treated to an explanation of the in-flight meal on flight SQ211 from Singapore to Sydney as an example. According to Mr. Richard Neoh, Manager of F&B, Inflight Service Department, Singapore Airlines, “What is important to us is to bring out the ‘Singapore-ness’ of the food. For example, the popular food stalls of Singapore’s hawker center, a UNESCO Intangible Cultural Heritage site, have been adapted into in-flight meals. The menu includes a collaboration of famous restaurants such as Boon Tong Kee’s Chicken Rice, Song Fa’s Bhakthee, and Kok Kee’s Wonton Noodles, all of which are must-try items. In addition, in keeping with the trends of the times, we have also developed a healthier menu together with the wellness brand COMO SHAMBHALA. As a wellness cuisine, it employs ingredients that reduce travel stress and uses plenty of fruits and ingredients rich in antioxidants and micronutrients. This time, they introduced “Pumpkin Pancake” and “Barramundi Stew,” which are such dishes that are “healthy, delicious, and even less heavy. The restaurant also focuses on offering wellness menus for each line, such as menus that warm the body and are low in fat and high in protein, as well as menus with fewer carbohydrates, which is a trend. The menu also includes dishes with a more satisfying texture. The menu also includes a large amount of vegetables, which I found very satisfying. He also told us about the “Singaporean Chicken Satay,” which he tasted on his last flight, and his extraordinary attention to detail. He said, “In order to provide the local taste of Singapore, we actually make everything in Singapore, not in the departure city. That’s why it tastes so good!

Expect an increase in repertoire with the introduction of paper boxes! Hot and soupy! It’s all good! One of our future measures is the introduction of new in-flight meal packages. By replacing the current plastic containers with paper ones, we will be able to add about 40 new menu items to our economy class menu. The new packages are also lighter and help reduce fuel consumption during flights. We checked out the new containers and menus, including a tasting, as they are currently being introduced and tested on some routes. I actually tasted the “Singapore Laksa” offered in Economy Class in the new container, and it was quite large. The volume is so large that you should not judge it by its appearance. Moreover, it is full of broth and stays hot for a long time! Richard Neo told us that the new container contributes to eco-friendliness, expands the menu, keeps the soup warm without leaking, and is resistant to heating.

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