SIA celebrates Singapore’s 50th with special menu


Above: Nonya Nasi Lemak (left) and Hokkien Mee Soup (right)

June 26, 2015 – To commemorate its home nation’s 50th birthday, Singapore Airlines will be serving ‘Singapore Heritage Cuisine’ in all cabin classes over a three-month period. A special menu has been developed with Singapore culinary personality, Ms Shermay Lee, including iconic Peranakan dishes based on family heirloom recipes handed down from her grandmother.

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 flavors produced with spices from across the region.

“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,” said Ms Lee (pictured left).

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 class customers through the airline’s ‘Book the Cook’ service.

Suites and first class customers can savor wholesome soups such as Bawan Kepitingand Pork Rib Soup, while 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 traveling in Suites, first class and business class.

Right: Customers can also enjoy a truly nostalgic Singapore dessert – the ice cream wafer sandwich, which comes in four flavors: Bandung, Gula Melaka, Pandan and sweetcorn.

Premium economy and economy customers can look forward to Peranakan favorites such as Ayam Tempra and Nonya Fish Curry.

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Ever since his first flight on a TriStar, Adam has loved air travel, and since becoming editor of the Aircraft Interiors International brand he has really enjoyed the opportunity to be involved with the latest aircraft and airline products before they are even launched. Adam co-ordinates the running of the magazine, from commissioning articles and artwork, to ensuring that high standards of quality are maintained, as well as managing online content. Adam is proud to sit on the jury of the Crystal Cabin Awards and to have laid on the bed in Etihad's Residence.

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