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FUN MAGAZINE, September, 2005.
it or not: In-flight meals can be delicious, too!
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By Josie Wu Translated by Cara Steenstra,
Li-fan Chen, Irene Chiang
In the past, in-flight meals were not
generally something that passengers looked forward to.
However, all that has started to change, as many airlines
are striving to bring great food onto their aircraft
in order to provide passengers with a satisfactory dining
experience, especially during long-distance flights.
This summer vacation, Singapore Airlines
(SIA) is bringing famous chefs and abalone onto their
flights. It has introduced the "Shi Quan Shi Mei"
in-flight banquet, allowing passengers to experience
great food from the ground while up in the air. SIA
has invited top international Chinese cuisine specialist
Sam Leong and others to design 10 delightful Chinese
dishes according to the city that a flight departs from,
in order to reflect the local food culture. For example,
flights between Taipei and Singapore will enjoy Braised
Abalone with Prawn Meat Ball in Ah Yat's Superior Sauce,
Braised Pork Rib with Sour Plum Sauce, Baked Cod with
Foie Gras in Light Soy Sauce, and Three Cup Chicken.
All dishes are made from the freshest seasonal ingredients,
so that First Class passengers (traveling between Singapore
and Taipei, Hong Kong, San Francisco, Beijing and Shanghai)
will find their in-flight meals a luxurious enjoyment.
SIA understands that passengers who fly around the globe
have different tastes and needs so, as early as 1996,
it launched the "Book The Cook" service. This
allows First Class and Raffles Class passengers to pre-order
meals from the chef, according to their personal preferences
as well as religious and health requirements. Altogether,
there are 14 cities in the world that provide this unique