Airline Food

I'm back in Singapore, and will be sharing about my meals in Japan soon.
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The food on the plane was outstanding as well. Even for an ice cream, it came in a nice bowl, with chocolate chips on them. These little touches elevated the dining experience, even though it don't get any higher literally.

Eating Japanese-styled beef even before landing in Japan for my holiday. And this is onboard our national carrier, our pride, @singaporeair.
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I reserved the Chargrilled Soya steak before boarding, and it also came with shimeiji mushroom rice, and vegetables simmered in mirin. This dish is designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata.
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I'm now all ready for more Japanese food on land too!

Would you have guessed this was served on the plane? Singapore Air was also voted to have the best Business Class seats in a survey conducted by Skytrax. Really, I'm beginning to love flying if each time I'm flying like this.

No wonder they said Singapore Air serves the best airline food. Thought was also put into the dessert, ending my meal with this soft and smooth tiramisu. I saw the crew bringing a whole plate of these back to the gallery, can I have more? :D

Happy National Day! This photo is taken onboard Singapore Airlines, our national pride. I've been on Economy and Business on SQ, and service and food had been great for its respective classes.
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Eating in SQ Business Class is like fine dining in the sky. "This looks so yummy", the stewardess said as she served this. Indeed, that skin of this suckling pig, while more chewy than crispy, was very flavourful. Just be prepared this won't be your Cantonese style suckling pig, it's literally a young pig cooked Italian style. Enjoyed over free flow champagne.. Flying could be enjoyable.

A 12-hour flight between Zurich and Singapore consists of 2 multi-course meals. In between those meals, you can request for cup noodles or sandwiches. These cup noodles were were especially comforting when it was so cold in the cabin. Vegetables were added and they were crunchy as well. The air steward has cooked this very well!

Needed to work as soon as I check into the hotel.. I need coffee!
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Pictured: SQ meal ending with coffee and petit fours (pralines).

This was my airplane breakfast during my previous trip.. An extensive menu consisting of fresh fruits, muesli, croissant and pastries (swipe right for all photos). Besides these, I was also served a large bowl of wanton noodles. That's starting the day right.

I was so impressed by this wanton noodles that I told the stewardess that this is better than most hawkers.
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Noodles were eggy, broth was rich and flavourful, and that was without the taste of msg, but instead wholesome pork and shallots taste in the soup . Wanton were also large with generous fillings of pork and prawn that tasted surprisingly fresh.
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It's already not easy for airline food to taste as good as the fresh ones we get on land. Yet this is better than most.

There was a choice between double cream meringue ice cream with strawberry-rhubarb compote, or this carrot cake. I wished this was cai tou kway, but I'm still pretty happy with the loose and not overly sweet sponge, drizzled with a bit of vanilla sauce.
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[Swipe right for photo of course 5/6 - Brie, Appenzeller and Fourme d'Ambert] The cheeses here were good. I was already full by then but I finished the cheeses. I think, they might have sourced the cheeses from Switzerland.
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[Swipe right for photo of course 6/6 - fresh fruits] I was also served fruits from a tray where I could choose from a whole lot of different fresh fruits.

I could have chosen the seafood thermidor but I decided to go with something Swiss, and I was very impressed by this.
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The pan roasted chicken, even though it's breast meat, wasn't dry nor tough. Skin were supple and infused with the coq au vin sauce. The accompanying sides of endives gratin was also smooth and had traces of cheese in it.
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This dish is created by Chef George Blanc from France, exclusively for Singapore Airlines.

I had been badly missing Singapore food shortly after I arrived at Switzerland, and this satay on flight was what I had been looking forward to.
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Compared with the hawker version, the meat is more chunky, and they're super generous with the satay sauce which is also thicker. It's interesting that the typical charcoal grilled smokiness is also present here.
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Complete with onions and cucumber, taste and presentation were both on point.