Singapore Airlines 2016 Annual Report Download - page 32

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Operating Review continued
Introduction of Singapore Heritage
Cuisine in Celebration of SG50
Singapore Heritage Cuisine was served in all cabin
classes over a three-month period from July 2015
to commemorate the nation’s 50th anniversary
celebrations. With an emphasis on iconic Peranakan
dishes, this menu showcased family recipes from
Shermay Lee, a local chef and author of ‘The New
Mrs. Lee’s Cookbook: Nonya Cuisine’. Customers
could embark on their Peranakan food journey at
the SilverKris Lounges in Singapore with Itek Tim
and Nonya Rojak, among many others. In addition,
iconic Peranakan dishes such as Ayam Buah Keluak,
Itek Siow and Peranakan Hokkien Mee Soup were
oered as main courses to customers travelling in
Suites, First Class and Business Class on selected flights.
Singapore Heritage Cuisine was served in all cabin
classes over a three-month period from July 2015
to commemorate the nation’s 50th anniversary
celebrations.
Products and Services
Selected main courses were also made available
for pre-order through Singapore Airlines’
‘Book the Cook’ service.
2. 3.
1.
Inflight Services
Singapore Airlines30
PERFORMANCE