Adelaide Food Central was invited to the launch of the new Singapore Airlines food menu. The menu showcases a range of dishes that can be ordered by first class, business class, and also premium economy passengers (where available). Singapore Airlines have launched their new menu alongside ‘Book the Cook’ which gives passengers the opportunity to pre order their food up to 24 hours before the flight. Working along side Head Chef Christian Parle is the Singapore Airlines international culinary panel, which comprises of eight award winning chefs, including Matt Moran. With the help of the panel, Chef Parle and the other talented chef’s at Singapore Airlines this beautiful menu was created.
Salmon with Cauliflower Puree – Hot pan seared Tasmanian King Salmon fillet over a bed of fresh cauliflower puree, accompanied by quinoa salad dressed with truffle oil vinaigrette and blistered cherry tomatoes. The salmon in this dish was cooked perfectly, slightly pink and an extremely fresh fillet. We were blown away by the sweet quinoa salad and its truffle dressing, which paired perfectly with the salmon and the sweet and juicy cherry tomatoes.
Chilli and Ginger Barramundi – Barramundi from the Northern waters of Australia infused with fresh ginger and mild red chilli, lightly simmered and finished with hot sesame dressing. Accompanied by wok seared young vegetables and fragrant steamed jasmine rice. I have never really been a massive fish eater, especially barramundi, but I was blown away by the quality and flavour of this fish dish. The fresh ginger, chilli and herbs accompanied by the hot sesame dressing and fish was a combination to die for. Once again the fish was cooked perfectly and infused each and every flavour that came its way.
Classic Lobster Thermidor – Western Australian lobster coated with a creamy white wine and herb reduction served in a half shell. Served with saffron rice pilaf, butter, asparagus spears and trussed cherry tomatoes. Yes, you read that right; you have the choice of eating lobster whilst souring thousands of feet in the sky. Much like the quality of the other seafood dishes the lobster thermidor met all of our expectations. The mornay sauce and mustard that covered the lobster paired well with the juicy tomatoes and aldente rice. This lobster combination will most definitely be a popular choice on their ‘Book the Cook’ menu.
Grilled Beef Fillet – Grilled Australian beef fillet with red wine veal jus reduction, slow-based potato and cream gratin, served with a selection of grilled vegetables. This dish was one of my favourites on the menu, as it was of a high quality. I really enjoyed the potato and cream gratin as it was cheesy, delicious, cooked well and complemented the medium rare beef fillet. The grilled vegetables were also flavoursome as they had a slight charcoal taste and were seasoned well.
Braised Beef Short Rib – Australian beef rib slow cooked in dark ale for 6 hours, served with buttery potato mash, brocollini and sweet Dutch carrots. You can never go wrong with a slow cooked beef rib, and this dish did not disappoint. The meat just pulled off the bone and paired well with the creamy mash and the crunchy vegetables. This dish was certainly a crowd favourite and there were many smiles around the table when this dish was presented to us.
Proscuitto Wrapped Pork – Pan roasted pork tenderloin wrapped with Italian style dry cured ham, lathered with rich savoury sage pan gravy. Served with soft golden polenta, caramelised green apple, and broccoli florets. It is common that in some cases pork may become quite dry. As these meals will also be served in the sky, it is very important that the pork is kept moist to avoid the dish from drying out. Chef Parle did a fantastic job at making sure this dish was as soft and hydrated as possible. I loved the combination of the roasted apple as the sweet elements complimented the pork.
Braised Pork Belly – Hearty Australian pork belly braised Asian style with superior stock and dark soy. Served with wok tossed greens, steamed carrot, shitake mushroom sliced, sided with fragrant Jasmine rice. Pork belly is another one of my favourite cuts of meat, and I thoroughly enjoyed this Asian style pork dish. The sweet sauce that covered the pork helped to keep the dish juicy. The vegetables that accompanied the dish were crunchy and fresh.
Chicken Caesar Salad – slices of tender barbecued chicken dressed with a creamy garlic Worcestershire dressing. Served on a bed of classic salad crisp cos lettuce, herbed sourdough croutons, egg, cherry tomato and baked crisp prosciutto shards. I am not really a big fan of eating salad alone, but I am happy to say that this is one of the freshest and tastiest caeser salads I have come across. Each and every element of the dish was fresh and had been seasoned to perfection. I enjoyed the proscuitto shards being used instead of the classic bacon, as it helped to give the salad substance and saltiness.
Kung Pao Chicken – Szechuan inspired dish made from marinated diced chicken thigh, wok fried in a spicy garlic sauce finished with dried chilli and lightly tossed peanuts. Served on a bed of fragrant jasmine rice topped with a sunny side egg and lightly seasoned vegetables. It is safe to say along with the Lobster Thermidor this was another favourite around the table. The sauce that covered the chicken was extremely authentic and tasted as good as anything you would get at an Asian restaurant. The amount of chilli that was added was a perfect, amount for it to produce just enough heat for flavour. The egg was cooked perfectly and we loved how runny and yellow the yolk was.
Chicken and Prawn Dumpling Soup – chicken and prawn dumplings served with Asian greens vegetables and egg noddles in a savoury broth. I was really interested to learn that when flying food tends to taste less salty that usual. This is why the team in the kitchen really had to enhance the salty flavours within this dish. The prawn dumplings were authentic and fresh and soaked up the delicious broth within the soup.
Lamb Shank Rendang – with its origins in South East Asia the slow cooking of the Australian lamb combines fragrant spices and coconut cream to achieve a rich flavour. Accompanied by steamed jasmine rice and vegetables. Another slow cooked dish that did not disappoint, the fragrance of the spices and cream left beautiful flavours on the pallet.
Peking Duck Pancakes with Hoisin Sauce – locally sourced duck from the farms in Victoria, Australian roasted and thinly sliced. Assembled together with spring onion, snow pea sprouts, fine cut carrots then wrapped in a hoisin layered traditional Chinese pancake. The hoisin sauce plays a large role in helping this dish to stay moist whilst in the sky. Duck is a meat that does have the tendency to dry out and this is why the hoisin sauce is a crucial element. Hoisin sauce always pairs well with duck and that is why this dish was a hit.
We would love to thank Karl and Patrick from Singapore Airlines for inviting us to this well organised and informative event. Thank you to Head Chef Christian Parle and the wonderful kitchen team for their hard work in presenting us these elegant dishes.