Singapore Airlines will serve Teochew dishes to passengers across all cabins

Try Teochew dishes such as braised duck served with egg, beancurd, and preserved vegetables. Pic: Singapore Airlines

SINGAPORE AIRLINES – what’s largely known to be one of the most premium carriers in the world – is doing its part to spread the delicious properties of Teochew cuisine. 

For a period of four months, the airline is serving up a special menu of Teochew dishes across all cabin classes, and will be available on selected flights from Singapore to destinations in Australia, New Zealand, Europe, and north Asia. Select dishes will also be available at the SilverKris Lounges at Singapore’s Changi Airport.

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Passengers in first-class cabins will get a taste of cold crab, pig trotter jelly, and hei chor (prawn rolls) as starters, while main courses will comprise of steamed pomfret and braised pig trotters. The meal is wrapped up with a dessert of orh nee, a sweet and creamy yam paste.

Business class passengers can look forward to home-style favorites such as Teochew porridge with braised duck, salted egg and cai beh (braised cabbage), bak chor mee (egg noodles with minced pork and braised mushroom) and fried png kueh (fried rice cake with egg and dark sweet sauce).

Meanwhile, premium economy and economy passengers can try braised duck served with egg, beancurd and preserved vegetables, or stir-fried pork with shacha sauce served with vegetables.

A representative from Singapore’s flag carrier told Channel News Asia that the conceptualization of the menu started more than six months ago, and much research was carried out to ensure the authenticity of its in-flight Teochew menu.

The vice president of inflight services, Ms Angeline Khoo, told the network, “In the lead up, SIA’s inflight services team conducted extensive research, curated dishes from many renowned Teochew restaurants in Singapore, as well as conducted numerous meal tasting sessions.”

A statement released by the airline said that the Teochew community is one of the largest dialect communities in Singapore, and its cuisine is known for its emphasis on freshness and natural flavors with cooking methods that often include poaching, steaming, double boiling, and slow braising.

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