Singapore Airlines manages to avoid the stereotypical nasty flight food. In fact, the airline got props for serving one of the top meals in the sky. It even has its own cookbook. Now it's recruited respected chef Suzanne Goin to help craft its cuisine.
Goin, the chef behind noted L.A. hot spots Lucques, A.O.C. and Tavern, has been recruited to be a member on the Singapore Airlines International Culinary Panel. That means she'll get to serve her trademark California eats to travelers. She'll make her seasonal, local cuisine on flights from Singapore to U.S. cities starting August 1. Now you won't have to try to snag a reservation at Lucques' delish Sunday Supper to taste the chef's cuisine.
The International Culinary Panel works with the airline's chefs to create menus for customers in all three classes on board. The global roster of renowned chefs includes Alfred Portale of the Gotham Bar and Grill in New York, Georges Blanc of France, Matthew James Moran of Australia, Sam Leong of Singapore, Sanjeev Kapoor of India, Yoshihiro Murata of Japan and Zhu Jun of China.
[Photo: acroamatic]
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