[HONG KONG] - Singapore Airlines: Fine-dining experience at 30,000 ft!

This summer, Singapore Airlines is fine-tuning their in-flight Chinese dining concept - Shi Quan Wei Mei （食全味美）. Created by Zhu Jun, a talented Shanghai-born one Michelin-star chef on the Airline's International Culinary Panel, and Vice President and Chief Technology Officer of the Jade Group of restaurants. the concept is based on the innovative use of the most seasonal ingredients to showcase the essence of Chinese food culture. The recently launched three-course menus are now available in business class on selected flights. 

The luncheon starts with a side dish "Glazed Pumpkin with Lily Bulb", followed by two exquisite appetisers, one being the "Nam Yu Bean Curd Marinated Prawns". The Chef added in a little of Tabasco, so the prawns have a hint of spicy flavour. Moving on to the main courses, "Braised Pork Belly in Pickle Sauce" has definitely won my heart. The pork belly is extremely tender and full of flavours. Even you eat with the pork fat, it still feels surprisingly light. As for the "Pan Fried Smoked Duck Breast with Plum Sauce", the Chef made a change to use goose breast due to the seasonality, and it works out well! Serving with Chinese Yam Rice, it is a rather complete presentation and satisfying portion. Ending on a sweet note, the "Orange Scented Snow Lotus Seeds Soup" is a splendid dessert. It is so refreshing as a breeze as it simply clears your tastebuds.  

Thank you Singapore Airline for inviting me to sample the delicate dishes, and I can't wait to hear back from you guys when you try them out on one of Singapore Airlines' flights!