Singapore Airlines 2016 Annual Report Download - page 31
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ON LEFT & ABOVE
3 – 4. Shi Quan Shi Mei (食全时美)
created by award-winning Chinese
chef Zhu Jun, focuses on the use
of seasonal and fresh produce with
traditional cooking methods to create
a nourishing nine-course meal.
Shi Quan Shi Mei
食全时美
9-course
meal
was created by
award-winning
Chinese chef, Zhu Jun
4.
3.
Customers can enjoy the delightful spread of vegetarian
or non-vegetarian dishes with stylish new serviceware
created by India-based design firm, Awchat & Olsen
Design, in conjunction with Chef Kapoor. Blending
contemporary elegance with traditional elements such
as a hammer-tone eect on the presentation plate
together with the vintage bronze finishing on the bowls,
customers have the opportunity to savour a starter, two
types of chutneys, up to four entrees, rice, rotis and a
signature dessert, before rounding the meal up with
lassi or Masala tea.
Ethnic Meals:
Launch of 食全时美
A new Chinese meal service “Shi Quan Shi Mei
(食全时美)” was introduced in August 2015 for flights
to and from Beijing, Shanghai and Hong Kong for
customers in Suites and First Class. Blending the
seasonality of fresh ingredients at the peak of taste and
nutrition, this nourishing nine-course meal prepared
with traditional cooking methods was created by
award-winning Chinese chef Zhu Jun, a member
of our International Culinary Panel.
Special seasonal teas were selected as ideal
accompaniments to the meal. For example, a
sweet and smooth white tea has been handpicked
in the Zheng He region before being naturally withered
and sun-dried to retain its gorgeous flavour as a
summer tea. Other seasonal teas include the Long
Jing for Spring, Jiu Qu Hong Mei for Autumn and Feng
Huang Dan Cong for Winter.
Annual Report FY2015/16 29