Singapore Airlines is launching a new menu for its Book the Cook service from 5 September 2002.
The exclusive advance inflight meal ordering service allows passengers to pre-select the dish of their choice from specially designed menus. This includes several dishes that were created with the help of SIA’s International Culinary Panel.
“SIA is customer-focused. We have changed more than 50% of the Book the Cook dishes as requested by our passengers. In fact, the newly introduced Thai and Japanese dishes, and generally a lighter cuisine are top choices on passengers’ list” said Eddie Ong, Vice President Inflight Services.
New to the menu are Japanese and Thai dishes such as Kyo-Kaiseki and Thai Green Curry Fish Balls Stuffed with Prawns. These are available on all First Class flights departing from Singapore. In addition, there is also a wide selection of western as well as Singapore specialities such as Lobster Thermidor, 8 oz US Rib Eye Steak, Roast Rack of Lamb, Seared Salmon Escalope, Chicken Curry Peranakan Style and Chicken Rice.
First Class passengers departing from Singapore have a choice of 21 dishes to select from while Raffles Class passengers have a selection of 17 dishes.
Book the Cook meals are available on all flights out of Singapore, (except on those to Kuala Lumpur and Penang) and on flights from Amsterdam, Dubai, Frankfurt, Hong Kong, Kaoshiung, London, Los Angeles, Melbourne, New York, Newark, San Francisco, Sydney, Taipei and Tokyo. Amsterdam and Dubai will offer Book the Cook menus for the first time on 5 September 2002.
Orders can be placed online at www. singaporeair.com. (for tickets booked online), by telephone or fax, at least 24 hours before the flight departure time.
The exclusive advance inflight meal ordering service is the only service of its kind in air travel today. First introduced in 1998, the service is available to all First and Raffles Class passengers.