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Five book-the-chef options that put Sunday roasts to shame

27 Aug 2014 by Clement Huang

SINGAPORE AIRLINES

RECOMMENDED DISH Lobster thermidor

AVAILABILITY Business class flights from Singapore

ADVANCE BOOKING PERIOD 24 hours before departure

WHAT IS IT Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic, spicy mustard and buttered asparagus

WHY YOU SHOULD TRY IT The king of crustaceans meets the skies. Lobster thermidor is the epitome of haute cuisine world wide, and SIA brings it to you in the close surrounds of your flat-bed seat high above the clouds. Sit back, relax and ENJOY!

singaporeair.com   

 

MALAYSIA AIRLINES

RECOMMENDED DISH Jumbo prawn curry kandar

AVAILABILITY First class flights from Kuala Lumpur

ADVANCE BOOKING PERIOD 24 hours before departure

WHAT IS IT A fragrant jumbo tiger prawn curry served with steamed rice and sautéed spicy okra

WHY YOU SHOULD TRY IT The dish is a wonderful representation of everything colourful and fragrant – a true window into Malaysian cuisine. Not only is this meal a treat for the stomach, but it’s a visual feast as well – not something you often find at 35,000 feet. Tip: this dish goes fantastically well with a mildly fruity Riesling.

malaysiaairlines.com

 

GARUDA INDONESIA

RECOMMENDED DISH Wagyu asparagus wraps

AVAILABILITY First class flights from Jakarta

ADVANCE BOOKING PERIOD 24 hours before departure

WHAT IS IT Sautéed Wagyu beef wrapped around asparagus with steamed organic rice and ginger, along with bamboo shoots and peas

WHY YOU SHOULD TRY IT For a melt-in-your-mouth experience try Garuda’s delicate Wagyu asparagus wraps en route to Europe. As the well-marbled meat cooks, the fat will slowly melt, adding exquisite juiciness and flavour. Now imagine that, paired with a chilled glass of champagne, onboard one of Garuda’s brand-new B777-300ER suites to Amsterdam and London. Bliss, don’t you think?

garuda-indonesia.com

 

THAI AIRWAYS

RECOMMENDED DISH Prawn pa nang curry with rice

AVAILABILITY First class flights from Bangkok

ADVANCE BOOKING PERIOD 24 hours before departure

WHAT IS IT Prawn cooked in red curry paste and coconut milk served with steamed rice, stir-fried young Chinese broccoli and garlic

WHY YOU SHOULD TRY IT The spiciness of the curry combined with the succulence of the prawns and crunch of the broccoli…what better way to wrap up a successful business trip or a luxe leisure trip to Asia’s exotic beaches? Oh, wait, there isn’t. Why not pair it with a glass of vintage Dom Pérignon for maximum pleasure? Hard to beat, no?

thaiairways.com

 

QANTAS AIRWAYS

RECOMMENDED DISH Beef brisket with wild mushrooms, served with hand rolled pasta (premium economy)

AVAILABILITY Business and premium economy flights from Australia to select destinations

ADVANCE BOOKING PERIOD 24 hours before departure

WHAT IS IT A premium cut of beef braised with wild mushrooms, cream and gravy. Accompanied with hand rolled pasta, broccolini, sugar snaps and parsley  

WHY YOU SHOULD TRY IT Celebrity chef Neil Perry is Qantas’ flight catering co-ordinator and brings his culinary expertise from Sydney’s famed Rockpool restaurant to your next Qantas flight. Not convinced? Qantas also won the most awards at Business Traveller‘s Cellars in the Sky Awards 2013, winning the prizes for Best First Class White, Best First Class Sparkling, Best First Class Cellar, Best Business Class Cellar and the coveted Best Overall Wine Cellar award.

qantas.com.au

 

Dominic Sebastian Lalk and Clement Huang

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