SINGAPORE - Would you like braised duck or bak chor mee? That may be the question you hear from your flight attendant on the next Singapore Airlines (SIA) flight you take.
SIA is introducing Singapore-style Teochew dishes, including cold crab and pig trotter jelly in first class cabins, for four months.
The dishes will be available on flights departing from Singapore.
"Teochew cuisine is known for its emphasis on the freshness and natural flavours of the ingredients, and cooking methods often involve steaming, poaching, double boiling and slow braising to deliver a delicate yet refined dining experience," said SIA in a statement announcing the launch of the dishes on Monday (Oct 31).
Passengers in Suites and first class can try steamed pomfret, "hei chor" (prawn rolls), braised pig trotters and "orh nee" (yam paste dessert).
Business class customers can have Teochew porridge served with braised duck, salted egg and "cai beh" (braised cabbage), or bak chor mee (egg noodles with minced pork and braised mushroom) and fried "png kueh" (fried rice cake with egg and dark sweet sauce).
For premium economy class and economy class customers, there is a choice of braised duck served with egg, beancurd and preserved vegetables or stir-fried pork with "shacha sauce" served with vegetables. Both come with steamed rice.
"Chinese cuisine is richly diverse and we are delighted to showcase the delicious flavours one can expect from a Teochew meal to our international travellers, while offering those familiar with the cuisine a little taste of home while travelling with us," said Mr Marvin Tan, SIA's senior vice-president of product and services.
Selected dishes will also be offered at the SilverKris Lounges at Singapore's Changi Airport.