Singapore Airlines has made this announcement:
Business Class customers on selected Singapore Airlines flights between Singapore and Beijing, Guangzhou, Shanghai and Hong Kong can look forward to a new in-flight Chinese dining concept, Shi Quan Wei Mei (食全味美).
Created by Zhu Jun1, a world-renowned chef on the Airline’s International Culinary Panel2, Shi Quan Wei Mei uses traditional cooking methods and fresh seasonal produce to present an authentic in-flight Chinese meal experience for Business Class customers. The new three-course menus are built upon the well-acclaimed Shi Quan Shi Mei (食全时美), Chinese fine dining on board, which was launched in 2015 to Suites and First Class customers on selected flights between Singapore and China.
To create an authentic Chinese dining experience, customers who select a Shi Quan Wei Mei menu can expect a side dish, such as Pumpkin with Scallion Oil, and Marinated Cucumber. For appetisers, customers can savour a selection of two Chinese-style cold dishes, such as Fried Marinated Seabass and Spicy Tofu Beef Salad. Main courses such as Pepper Braised Beef Brisket with Turnip and Carrot, and Braised Pork Belly in Pickle Sauce, will be served in separate serviceware from the rice and noodles. Customers can also look forward to Chinese desserts such as Chilled Orange Scented Malva Nut Soup and Chilled Double Boiled Papaya and Snow Fungus Soup to complete their meal.
“The introduction of Shi Quan Wei Mei underlines Singapore Airlines’ commitment to innovation and the constant enhancement of our in-flight products and services,” said Mr Yeoh Phee Teik, Singapore Airlines’ Acting Senior Vice President Customer Experience.
“Using locally sourced ingredients that are in season, we are pleased to offer our Business Class customers a truly authentic Chinese dining experience that will be both wholesome and flavourful.”
Added Chef Zhu Jun: “The design philosophy for the new Shi Quan Wei Mei is based on the innovative use of the freshest seasonal ingredients to showcase the essence of Chinese food culture. We hope that Singapore Airlines customers will enjoy the exquisite and delightful Chinese cuisine that we have created.”
1About Chef Zhu Jun
Shanghai-born Chef Zhu Jun is a one Michelin-star chef, and Vice President and Chief Technology Officer of the Jade Group of restaurants. Classically trained in French and Italian cooking, Chef Zhu uses his Western culinary experience on the re-interpretation of traditional Chinese cuisine.
Well known for his innovative approach to the creation and development of new dishes, outstanding culinary skills, and sophisticated management philosophy, Chef Zhu is widely recognised by the media and industry in China. He is frequently invited to share his experience and knowledge at hotels, restaurants and seminars, and has appeared on many television programmes in China.
Chef Zhu has been a member of Singapore Airlines’ International Culinary Panel since April 2009.
2About Singapore Airlines’ International Culinary Panel
Set up in 1998, the International Culinary Panel (ICP) comprises award-winning chefs from the culinary capitals of the world. For the past 20 years, the Panel has been working closely with the Airline’s own chefs, to specially create the unique selection that is available for customers in all classes on board. On average, the ICP chefs design about 50 new in-flight meals for Singapore Airlines annually.
The Panel includes: Sanjeev Kapoor of India, George Blanc of France, Matt Moran of Australia, Suzanne Goin of the United States, Alfred Portale of the United States, Zhu Jun of China, Carlo Cracco of Italy and Yoshihiro Murata of Japan.