Singapore Airlines 2011 Annual Report Download - page 22

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OPERATING REVIEW
SINGAPORE AIRLINES
020
New Japanese Meals for Suites, First and Business Classes
Singapore Airlines introduced new First and Business Class Japanese meal offerings during the year in review.
Drawing on the freshest seasonal ingredients, the menus were created by chef Yoshihiro Murata of the Airline’s
International Culinary Panel.
The First Class Kyo-Kaiseki service spans an elaborate multi-course spread of dishes served on exclusive
service-ware specially designed by chef Murata, in collaboration with renowned Japanese fine bone china
manufacturer Narumi.
The Business Class Hanakoireki service is presented in two bento boxes; the first includes a selection of cold
appetisers designed to awaken the palate while the second includes entrées composed with seasonal ingredients.
To complement the meal, passengers can also look forward to the Airline’s fine sake selections as well as a
range of exquisite wines and champagnes. The new Japanese meal services are available in Suites, First and
Business Class on selected flights between Singapore and Tokyo, Nagoya, Osaka and Fukuoka, as well as
between Tokyo and Los Angeles.
Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel
The Airline also launched its own cookbook during the year, with recipes contributed by the world-famous chefs
on its International Culinary Panel. Stylishly designed and beautifully photographed with clear instructions, the
cookbook offers aspiring home cooks tips on menu planning, understanding the ingredients, and plating and
presenting the dishes. There are also five specially created menus in which various chefs’ dishes are matched
to create an exquisite and sumptuous three-course meal from starter to dessert.
The Airline also launched its own cookbook during the year,
with recipes contributed by the world-famous chefs on its
International Culinary Panel.