SINGAPORE - Passengers will be able to tuck into a hearty plate of chicken rice or savour a bowl of laksa, 35,000 feet above ground on board selected Singapore Airlines (SIA) flights in July.
For these flights departing from Singapore, passengers will be able to enjoy a variety of popular local dishes.
This move is in collaboration with the Singapore Tourism Board, in conjunction with the 24th annual Singapore Food Festival, taking place next month.
The dishes were chosen by SIA customers through an online poll on the SilverKris website - the airline's in-house travel magazine. Conducted in March, the poll had received than 7,000 votes.
From 13 popular local dishes, chicken rice garnered the most votes. Meanwhile, prawn and chicken laksa and nasi lemak also made the top three, said an SIA spokesman.
Well known Singaporean dishes such as nasi lemak and fish ball kway teow soup will be made available to Suites, First Class, and Business Class travellers, while Economy and Premium Economy Class travellers will also be able to choose from a selection of local favourites, which include fried carrot cake and char siew rice.
For example, chicken rice will be available on selected flights to Melbourne and Shanghai, and prawn and chicken laksa will be an option on some flights to Beijing, Los Angeles, Seoul and Zurich, said the airline spokesman.
Currently, some of these dishes are already available through SIA's pre-order service, Book the Cook, so it hopes that the launch of the dishes in the airline's regular in-flight menus will provide a larger number of international travellers with a taste of Singapore.