Singapore Airlines introduces Teochew cuisine to in-flight menu

1 Nov 2016 by Craig Bright
Steamed Pomfret, Braised Pig Trotter with Braised Green Mustard Vegetables, served with Chai Poh Kway Teow for Suites and first class Singapore Airlines

Travellers flying on Singapore Airlines flights can expect to see a change in the carrier’s menu as it introduces new Singapore-style Teochew dishes to its in-flight menu. The new cuisine will be available across all classes on select flights departing Singapore over the next four months, with select dishes also being made available at the Silverkris lounges at Singapore’s Changi International Airport.

Suites and first class passengers will be offered a variety of authentic Teochew appetisers including cold crab, pig trotter jelly and hei chor prawn rolls. Meanwhile, mains include steamed pomfret and braised pig trotters, with a dessert of orh nee, a paste made from yams.


Business class passengers, however, will have a choice of Teochew porridge with braised duck, salted egg and braised cabbage, bak chor mee egg noodles with minced pork and braised mushrooms, and png kueh fried rice cake with egg and dark sweet sauce. Finally in premium economy and economy class, braised duck with egg, bean curd and preserved vegetables, and stir-fried pork with shacha sauce served with vegetables will be offered, with both dishes also coming with steamed rice.

Speaking about the new menu, Marvin Tan, senior vice president product and services for the airline, said: “Chinese cuisine is richly diverse and we are delighted to showcase the delicious flavours one can expect from a Teochew meal to our international travellers, while offering those familiar with the cuisine a little taste of home while travelling with us.”


Teochew Style Braised Duck with Egg and Beancurd served with Stewed Salted Vegetables and Steamed Rice in Singapore Airlines' premium economy and economy

Singapore’s Teochew community is one of the largest Chinese dialect groups in the country, with a cuisine typically focusing on steamed, poached, double boiled and slow braised dishes.

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