SIA launches food programme for health-conscious travellers

9 Apr 2016 by Clement Huang
Singapore Airlines (SIA) has introduced a new culinary programme that is designed to cater to the needs of health-conscious travellers. The “Deliciously Wholesome” meals will consist of a range of new dishes that are rich in nutrients, vitamins and essential minerals. Several have been designed by SIA’s International Culinary Panel, which consists of eight acclaimed chefs including Alfred Portale, Carlo Cracco and Georges Blanc. Free-range marinated chicken on a spring salad bouquet – by Georges Blanc The programme is set to roll out on select flights starting this month, and dishes will be served in both the Silver Kris lounges at Changi Airport as well as on SIA-operated flights. A selection of main courses will also be made available for pre-ordering by Suites, first, and business class customers via the airline’s “Book the Cook” service. Meat-free options will also be provided. Citrus steamed sea bass with lettuce purée – by Carlo Cracco These dishes include citrus steamed sea bass with lettuce purée – a nourishing dish high in protein and rich in omega 3 and omega 6; as well as sous-vide miso-simmered beef Yamato-style with nimono vegetables – a delicate Japanese dish that combines iron-rich beef with the therapeutic qualities of ginger and garlic. Sous-vide miso-simmered beef Yamato-style with nimono vegetables – by Yoshiro Murata Premium economy and economy passengers can also look forward to quinoa served with ratatouille and chickpeas – a gluten-free dish that is high in protein, antioxidants and essential amino acids; along with an Oriental-style steamed fish with wolfberry sauce – rich in omega 3, vitamin C, iron and fibre. “The new ‘Deliciously Wholesome’ meals are prepared using a wide variety of carefully selected ingredients such as whole grains, fresh fruits and vegetables, lean meats, fish, seeds, nuts, herbs and spices,” said Mayura Mohta, SIA’s nutrition consultant. “These foods are rich in macronutrients such as complex carbohydrates, lean protein, good fats, fibre and healing phytonutrients that nourish the body. The dishes also contain special active micronutrients which can help alleviate travel-induced stresses such as dehydration, fatigue and jetlag.” For more information, visit Clement Huang
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