Singapore Airlines will be serving ‘Singapore Heritage Cuisine’ in all cabin classes over a three-month period to commemorate the nation’s 50th birthday
Singapore Airlines will be serving ‘Singapore Heritage Cuisine’ in all cabin classes over a three-month period to commemorate the nation’s 50th birthday. Specially developed with renowned Singapore culinary personality, Shermay Lee, customers can enjoy iconic Peranakan dishes based on treasured family heirloom recipes handed down from her grandmother and author of Mrs Lee’s Cookbook: Nonya Recipes, Lee Chin Koon.
The term “Peranakan” means locally-born in the Malay language and refers to the descendants of early Chinese immigrants who intermarried with the locals in the Malay Archipelago, including Singapore. The Peranakans have a hybrid culinary tradition that combines techniques and ingredients from Chinese, Malay and European cooking. This fusion of cultures gives Peranakan cuisine its distinctive taste, imbuing it with tantalising flavours produced with spices from across the region.
Lee said, “Peranakan food is a unique blend of Southeast Asian and European cultures that have evolved over centuries into a cuisine that is subtle, sophisticated and complex. It truly reflects our heritage.”
Singapore Heritage Cuisine will be served on selected flights departing from Singapore between July and September 2015. Selected main courses will also be made available for pre-ordering to suites, first class and business vlass customers through the Airline’s “Book the Cook” service. Suites and first Class customers can savour wholesome soups such as “Bakwan Kepiting” and Pork Rib Soup.
Signature Peranakan dishes including Nonya Nasi Lemak, Ayam Buah Keluak, Nonya Nasi Padang and Hokkien Mee Soup will be offered as main courses to customers travelling in suites, first class and business class. Customers can also enjoy a truly nostalgic Singapore dessert – ice cream wafer sandwich, which comes in four flavours: Bandung, Gula Melaka, Pandan and Sweet Corn. Premium economy class and economy class customers can look forward to Peranakan favourites such as Ayam Tempra and Nonya Fish Curry.
To provide customers with wider variety, SIA’s SilverKris Lounges at Singapore Changi Airport will be serving a selection of dishes different from what will be offered on board. Dishes such as Chinese Hawker’s style Rojak and Nonya Fried Hokkien Mee will be served exclusively at the lounges.
Lee added, “I am very pleased to be able to share my family’s recipes and take Singapore Heritage Cuisine to a worldwide audience. Singapore Airlines is committed to using authentic ingredients, which are the same ones I use at home. This is how we are able to re-create the same delicious flavours, even at 35,000ft.”
A sixth-generation Peranakan, Lee was inspired to learn about cooking from her grandmother at a young age, and later studied at the renowned classical French culinary Institute, Le Cordon Bleu. She ran a cooking school in Singapore and has also authored two best-selling cookbooks.
Tan Pee Teck, senior vice president, product and services, Singapore Airlines said, “Shermay has made significant contributions to preserve Singapore’s culinary heritage and we are pleased to be working with her on our special in-flight and lounge dining experience to celebrate Singapore’s 50th birthday. Food is close to our hearts and our Singapore Heritage Cuisine features familiar dishes that many Singaporeans grew up enjoying at home. We are delighted to be offering this ‘home away from home’ gastronomic experience to our customers from around the world.”
From July to September 2015, customers can also discover more about Singapore’s rich Peranakan history and culture by presenting their Singapore Airlines boarding passes for free admission to the Peranakan Museum in Singapore, as part of a special collaboration between the Airline and the Singapore Heritage Board.