Singapore Airlines 2013 Annual Report Download - page 26

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024
SINGAPORE AIRLINES
OPERATING REVIEW
Inflight Services
Appointment of New International Culinary Panel (ICP) Chef
Singapore Airlines appointed a new International Culinary
Panel (ICP) chef, Carlo Cracco, in October 2012. A highly
regarded master chef, Carlo leads a new generation of
progressive Italian, Western and Continental European
cuisine. His two-Michelin-starred restaurant, Ristorante
Cracco, is among the world’s top dining destinations famed
for its creative takes on classic Italian food. Chef Cracco’s
innovative touch to traditional flavours is showcased
in his epicurean dishes that represent the best of Italy.
Chef Cracco joins a stellar team of eight other international
chefs on the ICP who specially create a unique selection for
customers that enhances the overall inflight dining experience.
Introduction of the Epicurean Gallery
The Epicurean Gallery was launched in May 2012 to
showcase an exquisite range of new dishes specially
designed for Singapore Airlines Suites, First Class and
Business Class customers, highlighting the best of seasonal
produce on selected medium to long-haul flights.
New First Class Chinese Meal Service
– 名家珍馔 (Míng Jiā Zhēn Zhuàn)
In March 2013, a new four-course Chinese fine-dining
meal service, 名家珍馔 (Míng Jiā Zhēn Zhuàn), was
introduced. The service is exclusively available to First
Class customers on Singapore Airlines flights to and from
Beijing and Shanghai.
Translated in English as “treasured culinary creations from
a famed and reputable establishment”, the name highlights
the partnership between renowned master chefs and the
Airline. 名家珍馔 (Míng Jiā Zhēn Zhuàn) is specially created
for Singapore Airlines by acclaimed masterchefs Sam Leong
and Zhu Jun, both of whom are members of our ICP.
Chef Carlo Cracco’s
innovative touch to
traditional flavours is
showcased in his epicurean
dishes that represent the
best of Italy.