After reviewing a long list of main dishes, we finally decided to try something different and go for the braised chicken with abalone and Asian vegetables. Why abalone, you say? Because with its strong flavor, it could be just be perfect thing to counter the tastebud-neutralizing cabin environment. The result was just that: a bold flavor that wasn't overpowering, yet still comforting, delicious, and local from the region.
Even though business class and up have the option to "Book the Cook" or choose from a large menu, on such a short flight the starter is static regardless of main dish: a fresh marinated prawn with bocconcini with grilled vegetables and basil pesto. For dessert, we had the Häagen-Dazs strawberry cheesecake ice cream and berry compote, leaving just enough room for a cup of SIA's special TWG tea.
Note the nice touch of the chocolate art on the dessert matches the design of the Givenchy silverware on the meal tray.
[Photos: Rayme Gorniak/Jaunted]