Singapore Airlines 2003 Annual Report Download - page 18

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SIA Annual Report 02/0316
New dishes include Japanese and Thai
favourites, such as Kyo-Kaiseki and Thai
Green Curry Fish Balls Stuffed with Prawns.
First Class customers flying out of Singapore
are offered a choice of 21 Book the Cook
dishes, with Raffles Class customers offered
17. Customers flying out of 15 cities are
now able to take advantage of Book the
Cook, with Amsterdam and Dubai the latest
to offer this feature.
SIA’s International Culinary Panel, which
creates the Book the Cook dishes and many
others on the SIA inflight menu, welcomed
two new faces in March 2003. In line with
SIA’s policy of keeping its ideas as fresh as
the food it serves, Mathew Moran from
Sydney and New York’s Alfred Portale joined
the panel. At the same time, the panel said
a fond farewell to Dietmar Sawyere and
David Burke, whose popular signature
dishes will continue to be featured on SIA
inflight menus.
There were also two significant additions to
SIA’s renowned wine list. In October 2002,
SIA began offering Piper Heidsieck Special
Rare Cuvee as its exclusive Raffles Class
champagne. In March 2003, SIA began
serving 1997 Pichon Lalande, from the
commune of Paulliac, in First Class.
SIA also makes sure the appetites of its
younger customers are satisfied as well.
In June, a tasting session was held to
evaluate potential selections for SIA’s
children’s menu. More than a hundred
children aged from three to 12 were invited
to try a range of dishes such as baby carrots,
spaghetti with meatballs, broccoli, fried
noodles, chicken nuggets, jello and
chocolate brownies. They were asked to fill
out a simple scorecard to indicate which
dishes they liked best.