Singapore Airlines began serving its new Chinese Shi Quan Wei Mei business class in-flight menu on its flights between Singapore and Hong Kong, Beijing, Shanghai and Guangzhou earlier this month.
As previously reported by Business Traveller Asia-Pacific, this new three-course menu is something of a spin-off of its Shi Quan Shi Mei concept that it has been serving to its suites and first class passengers flying on select China routes since 2015.
Zhu Jun, the one-Michelin-starred chef that was behind the development of Singapore Airlines’ initial first class offering has similarly developed the new business class menu.
Business Traveller was invited to see and sample a number of the new dishes that make up Singapore Airlines’ new menu.
For travellers who have yet to fly with the Singaporean carrier on its services to and from China since the menu was rolled out, here is what they can expect to be served on some of the different routes.
Hong Kong to Singapore
Braised pork belly in pickle sauce, stir-fried choy sum vegetable and egg noodle with spicy mushroom meat sauce; and chilled orange-scented malva nut soup with snow lotus seeds.
Fried marinated sea bass and spicy tofu beef salad; and sugar-glazed cherry tomatoes.
Singapore to Hong Kong
Pan-fried smoked duck breast with plum sauce, stir-fried asparagus and Chinese yam rice; and orange-scented snow lotus seeds and water chestnut soup.
Nam Yu bean curd marinated prawns with zucchini salad and scallion oil dressing; and glazed pumpkin with lily bulb.
Beijing to Singapore
Hot and sour spiced beef with ju niang cherry tomato; and scallion oil marinated celtuce.
Poached sliced sea bass in pickle sauce, stir-fried eggplant and sweet potato rice; and chilled pumpkin mixed-grain soup with white fungus and dried longan.
Shanghai to Singapore
Chinese barbecue fish and pumpkin salad; and pickled cucumber.
Pepper braised beef brisket with turnip and carrot stir fried bok choy and mixed grain rice.
Chilled double-boiled snow fungus in grape soup with grapes and bird’s nest.
Business Traveller was able to sample a number of dishes that are being served on flights between Singapore and Hong Kong (pictured below).
Dishes we especially recommend are the nam yu bean curd marinated prawns and the braised pork belly in pickle sauce. The orange-scented snow lotus seeds and water chestnut soup for dessert is also a good choice if you’re looking for a light and refreshing end to the meal.
Along with its new Chinese menu, Singapore Airlines also offers its Book the Cook pre-ordering service on all flights departing Singapore as well as on inbound flights from 23 international ports.
Meanwhile special meals for those with dietary or religious requirements are also available.