Singapore Air unveils World Gourmet Cuisine

LOS ANGELES -- After two years of development and a $300 million investment, Singapore Airlines launched a service upgrade program that includes the World Gourmet Cuisine in-flight dining service in its first, raffles and economy class sections.

In what Singapore Airlines calls "the most exclusive first class in the world," travelers are served meals created by an international seven-chef panel.

An example of the new cuisine is the three-course menu from food journalist and former catering consultant William Mark:

  • Lobster medallion with pan-fried quail breast.
  • Double-broiled seafood broth with spring onion pancakes.
  • Bird's nest in milk custard.
  • On flights of four hours or more, first class passengers request the time of their meal. With its new cuisine selection, the airline also offer first class passengers wines from its "cellar in the sky."

    The first class champagne selection consists of Dom Perignon and Krug Grande Cuvee. A select list of wine and champagne is available to raffles and economy class.

    Raffles class passengers dine in Givenchy-appointed cabins that offer a privacy divider, headphones and an in-seat power supply for personal electronic devices.

    Singapore Airlines also offers raffles class passengers entrees such as nasi lemak with spicy prawns, fried beehoon with pumpkin, roast goose with rice and fried rice with lobster and scallops. The snack menu includes cheeseboard service, espresso, cappuccino, biscotti and pralines.

    On select flights the economy class program includes smoked salmon and barbequed eels as well as other courses from the international or Oriental-Japanese-Indian menu.

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