Singapore Airlines to serve up Peranakan dishes in the air

Singapore Airlines to serve up Peranakan dishes in the air
PHOTO: Tiffany Goh for The Straits Times

SINGAPORE - Singapore Airlines passengers will be served Peranakan fare for three months starting July.

The airline is offering what it calls Singapore Heritage cuisine on selected flights departing from Singapore as part of its SG50 celebrations. It will replace the regular meat or fish dishes.

Those in economy class will be offered Peranakan food like ayam tempra (chicken with sweet and sour sauce) and Nonya fish curry.

Suites, First Class and Business Class customers have the option of nasi lemak, ayam buah keluak (chicken with black nuts), Nonya nasi padang and Hokkien mee soup.

They will also have ice cream wafer sandwiches for dessert, which comes in four flavours: bandung, gula melaka, pandan and sweet corn.

Passengers in Suites and First Class have additional perks: soup options such as bakwan kepiting (crab meatball soup) and pork rib soup.

These dishes were developed by Peranakan chef Ms Shermay Lee, who draws inspiration from family heirloom recipes handed down from her grandmother.

Singapore Airlines will also offer a variety of food in its SilverKris Lounges at Changi Airport, such as hawker-style rojak and Nonya fried Hokkien mee.

Passengers can also present their Singapore Airlines boarding passes for free admission from July to September to the Peranakan Museum at Armenian Street, as part of a special collaboration between the airline and the Singapore Heritage Board.

This article was first published on June 25, 2015.
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