Finnair is rolling out a new series of business class in-flight meals on its Helsinki-Singapore route later this week as the carrier marks the eighth anniversary of its flights to the Lion City.
The new summer menu has been developed with the aid of the airline’s Swedish signature chef Tommy Myllymaki and comprises an evening “Midnight Menu” and a breakfast “Pre-Arrival” menu. Both will run from June 6 until September 5 this year.
“Food plays a key role in the customer experience, and we are delighted to offer a little piece of the Nordics to our customers, who fly with us every day from Singapore to Helsinki,” said Maarit Keranen, head of category (F&B).
The new Midnight Menu features two starters – a salmon tartar with marinated mushrooms, trout roe and fried onion especially designed by Myllymaki, as well as shrimp and chive quiche with aioli.
Passengers have the choice of four main courses. These include: pan-seared perch with chili-lemongrass sauce, bok choy in Balinese sauce and rice with sweet potatoes; braised beef cheek with red wine sauce and mashed potatoes with truffle, carrots and pearl onions; salad with gravad lax (salmon) or smoked chicken; and Finnish creamy salmon soup.
These dishes are then rounded off with a plate of Kikorangi blue cheese and brie, or ice cream, petit fours, fresh fruits and coffee or tea.
Meanwhile, the Pre-Arrival breakfast menu will offer: asparagus and feta cheese soufflé, bean cannellini in tomato sauce, mushrooms and creamy spinach; and Belgian waffle with apple and raisin compote, and crème Anglaise. Porridge, granola, yoghurt and sandwiches can also be ordered on request.
It’s worth noting that Finnair uses a “breakfast card” that passengers can fill out with their breakfast orders before they go to sleep, removing the need to be woken up early for their orders to be taken. Fellow Oneworld alliance member Cathay Pacific has been rolling out a similar offering over the past year as part of its new long-haul business class dining concept.
Myllymaki has been a Finnair signature chef since 2017, and is also creative director of five restaurants in Stockholm. “I’m very excited to be continuing this collaboration with Finnair on their Singapore-Helsinki route, and to be creating this special dish for their summer menu,” said Myllymaki.
“Seasonality is key for me and I’ve always enjoyed working with Nordic ingredients and flavours.”
Finnair flies daily between Helsinki and Singapore.