Popular Singaporean favorites like laksa and mee siam will be available from December on a rotational basis.
Travelers flying Singapore Airlines or SilkAir on short-haul routes between Singapore and destinations elsewhere in Southeast Asia (except for Kuala Lumpur, Medan, and Penang) will soon enjoy a wider range of main courses through a brand-new economy class meal concept. On December 1, 2020, SIA is set to start offering a rotating selection of more than 40 dishes, including congee, laksa, and mee siam, all three of which were previously served only in first and business class.
Potential breakfast or all-day dining options include nasi lemak with chicken; fried turnip cake with prawn; and scrambled egg in shakshouka tomato sauce and chicken chipolata sausage. Meanwhile, lunch and dinner menus may incorporate items such as laksa goreng, Japanese chicken curry with rice, beef bourguignon, and Spanish-style lamb meatballs. The expanded selection of desserts also encompasses various Asian specialties, namely banana sugee cake, coffee milk jelly, plus cake-based riffs on ondeh ondeh (sesame balls) and pulut hitam (black glutinous rice porridge with coconut milk and palm sugar).
Singapore Airlines’ Senior Vice President of Customer Experience, Yeoh Phee Teik, said in a statement, “We are delighted to be able to offer a greater variety and quality of meals on our short-haul flights, including selections from Singapore’s popular local favorites that we hope both Singaporeans and international customers will find familiar and comforting. This is part of our continuous efforts to enhance the customer experience while keeping sustainability at the forefront of our operations.”
It took months of research and development for SIA and its Singapore-based catering partner SATS to come up with new packaging that was both versatile and environmentally friendly. SIA has ditched single-use plastics for leak-proof meal boxes and cups made from paper certified by the Forest Stewardship Council, as well as bamboo cutlery.
According to the airline, the new meal box holds the same amount of food as the previous plastic casserole but is deeper and more secure, retaining soupy dishes and gravy without any seepage. The paper-made containers are also oven-safe and resistant to overheating. These updated meal trays promise a weight reduction of 80 percent, with the leftovers and used service ware sent to an eco-digester at SATS to be converted into pellets for use as a waste-to-energy fuel source.
Visitors who sign up for the Inside Singapore Airlines tours this month will have the chance to preview the new economy-class meals. More information here.