Singapore Airlines FOCUS ON
Some things never change OBH’s Jeremy Clark gets a taste of Singapore Airlines’ new First menu under the watchful eye of Alpha/LSG’s head chef Lee Butler S
ingapore Airlines’ executive sous chef, Daniel Han, was in town for a menu presentation with Phillip Parker, Singapore’s UK-based customer service executive - catering. They were going dish by dish, pea by pea through the new First menu. Meanwhile, Alpha/LSG’s head chef Lee Butler, who is responsible for transposing the planned menus into culinary reality, was overseeing events.
The procedure was rather familiar to me. My very first hands-on menu presentation was 1979, with Iran Air. I’ve been through hundreds since, but my first presentations for Singapore Airlines were in 1988, as an executive chef in Asia. Watching the proceedings is where I found myself repeating my thoughts: “Some things never change”. And why should they? As Daniel, Phillip, Lee and his team carefully considered each dish it was clear they were old hands and the dishes prepared by Lee’s team were near perfection. Only tweaking and sometimes a new twist or idea was required.
Lee Butler has been at this for many years and Phillip Parker joined Singapore Airlines in 1979, so no learning curves here. What’s obvious, however, is the professionalism and passion for perfection. No histrionics, but a simple diagnosis of each dish taking into account crew and passenger and the SQ legendary reputation. Small changes are applied until a consensus is achieved that the caterer has interpreted the menu accurately.
Photos taken, recipe recorded, job done. Singapore Airlines features some truly outstanding dishes with a balance that’s not too fussy, but certainly not boring. They include a Chinese-style wagu beef roulade and a mouthwatering lobster thermidor.
When possible, Singapore Airlines make use of interesting local products that they have discovered on their travels. Phillip was keen for me to try a superb Welsh cheese he found on a trip there. The ‘Little Black Bomber’, a mature nutty Cheddar from the Snowdonia Cheese Co. is now on the cheeseboard in First.
But, if none of this takes your fancy, passengers may opt to ‘Book The Cook’. These menus are featured online and are additional to those on board. This is an optional service for First and Business customers who can pre-
74
www.onboardhospitality.com
Let’s talk about food. Left to right (front) Lee Butler, head chef, Alpha LSG; SiewYoong Loh, oriental sous chef, Alpha LSG; Phillip Parker, customer services executive (Catering), Singapore Airlines; Daniel Han, executive sous chef, Singapore Airlines Left to right (back) Christine Goodwin, customer services officer (Catering), Singapore Airlines; Aftaab Ahmed, procurement Alpha LSG; Bill Stewart, account manager, Alpha LSG
select their meal 24 hours in advance from this separate menu.
It seems a shame not to select something already on offer but Singapore Airlines says the service is increasingly popular. As we looked at the upcoming
breakfasts I was relieved to see that again, ‘some things never change’. Poached egg hollandaise, bubble ‘n’ squeak, waffles, sausages. They know not to mess with breakfast - just as they know not to mess with the trusted methods of menu presentation. It was perfect in 1988 and it is just as perfect in 2013.
www.singaporeair.com www.alphalsg.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124