Singapore Airlines unveils 2019 menu for premium flyers | Lifestyle.INQ

OCTOBER 27, 2022

Balagopal Kunduvara, Singapore Airlines general manager (left) and Rhodel Esteban, MacroAsia general manager
Balagopal Kunduvara, Singapore Airlines general manager (left) and Rhodel Esteban, MacroAsia general manager

Singapore Airlines (SIA) recently revealed the new menu for First Class and Business Class passengers.


The press event was held at the headquarters of MacroAsia Catering Services Inc. (MACS), which provides all the catering services for the airline. The company has been working with SIA for more than two decades, and is the leading airline caterer in the Philippines.


SIA general manager Balagopal Kunduvara and MACS general manager Rhodel Esteban welcomed the press.


“We are committed to making every passenger feel special when they fly with us,” said Kunduvara. “Not only does our airline provide high quality products and services on ground and in the air, but we also ensure an excellent dining experience to complete every traveler’s journey.”


“We’re in the process of tweaking the dishes,”  Esteban explained to the guests in the tasting room. “It’s here where we have different personnel taste the dishes and listen to their comments and input. So apart from celebrating our long relationship with SIA, we’re all here actually to work, taste and comment on the dishes.”


Celebrated chef


Guests first tried the creations of celebrated restaurant owner Matt Moran of Australia. Moran is a part of SIA’s International Culinary Panel (ICP) chefs, which creates and devises new dishes for the airline.


For the first quarter of 2019, First Class passengers will enjoy a four-course meal conceptualized by Moran. The dishes include his lobster with asparagus/tomato, grilled beef with chimichurri sauce and coconut panna cotta.

Lobster with asparagus and tomato

Next came the menu for Business Class by American chef and restaurateur Alfred Portale: a chicken dish made with bayaldi vegetables, and prawns with pineapple. The dish is served with ginger, apple and a sprig of coriander in lemon and olive oil dressing.



Another dish was the braised pork ribs in noodle soup. The dish was quite salty for our taste, but the beef was tender, and the noodles deliciously al dente. We gave our feedback and the MACS management said they’ll consider our comments when tweaking the recipes.


Desserts included the opera cake with coffee ice cream, and coconut panacotta with strawberries.


The new meal series will be available from January to March 2019. —CONTRIBUTED


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