Singapore Airlines has announced it will be introducing a new Business Class dining concept for passengers travelling in Business Class on flights between Singapore and Beijing, Guangzhou, Shanghai and Hong Kong.
The new dining concept, called Shi Quan Wei Mei, will be available from Jul 1st. Created by Zhu Jun, a world-renowned chef on the Airline’s International Culinary Panel, the concept uses traditional cooking methods and fresh seasonal produce to create an authentic Chinese meal.
To start, customers can enjoy a selection of two Chinese-style cold dishes, including Fried Marinated Seabass and Spicy Tofu Beef Salad. Mains include choices such as Pepper Braised Beef Brisket with Turnip and Carrot, and Braised Pork Belly in Pickle Sauce, which are served with a separate side of rice or noodles. Side dishes such as Pumpkin with Scallion Oil, and Marinated Cucumber, are also available.
To finish the meal, customers can savour Chinese desserts such as Chilled Orange Scented Malva Nut Soup and Chilled Double Boiled Papaya and Snow Fungus Soup.
The three course menus are built upon Singapore Airlines’ Quan Shi Mei concept, which was introduced in 2015 for Suites and First Class customers on select flights between Singapore and China.
Chef Zhu Jun, who holds one Michelin star, said: “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.”
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