This year, renowned Australian chef and restaurateur, Matt Moran, celebrates a 20-year partnership with Singapore Airlines (SIA) having joined the airline’s International Culinary Panel (ICP) in 2003.
SIA has long been committed to elevating culinary standards for air travel, a driving force of which is the ICP, which was first formed in 1998.
Moran’s ICP involvement over the past two decades has seen him develop dishes that incorporate his signature style, coupled with an attention to detail that complements SIA’s renowned service.
SIA unveiled a range of new dishes designed by Matt Moran to be offered on flights from Australia across First and Business Classes from October 2023, as part of a celebratory menu that highlights the use of seasonal ingredients and the cooking styles that have become a feature of Moran’s ICP dishes.
Soups include Blue Eye Cod; Fennel, Lemon and Cauliflower; Leek and Porcini; and for entrees, Mud Crab, Apple and Cucumber; Burrata, Baby Beetroot and Celeriac; and Veal, Artichoke, Burnt Chilli and Cultured Cream.
Choose from mains including Lobster Linguini, Saffron and Tomato; Turmeric Fish Curry, Snake Bean, Lime and Jasmine Rice; Lamb, Sunchoke, Grilled Lettuce and Mustard Oil; or Pasture-fed Beef Fillet, Spinach, Mushrooms and Bordelaise Sauce. Strawberry Tart with ripple cream, Chocolate, Cherry and Candied Macadamia and Yuzu Cheesecake, Mango and Mint are some of the options on the dessert menu.
These dishes stay true to Moran’s unique ability to use seasonal, local ingredients and translate them into exquisite dishes that cater to diverse palates and meet the unique requirements of dining at 30,000 feet.
Dishes will be available on a rotational basis over the coming months on all SIA flights from Australia to Singapore.
Antony McNeil, Singapore Airlines’ Food & Beverage Director, said: “It’s been an honour to have Matt play such a pivotal role in helping shape our reputation for excellence and culinary sophistication in this important market.
“Over his 20 years on the ICP, Matt has developed over 200 meals for the airline and I’m not sure we could ever take his lamb dishes off the menu. They are always so popular with customers and help to champion quality Australian ingredients to an international audience”.
Moran replied: “Everyone knows that Singapore Airlines delivers the best culinary experience in the air, and I’m so privileged to celebrate this 20-year milestone with the airline. Over this time, I’ve loved being more adventurous with the menu and introducing customers to dishes that speak to my philosophy. What has stayed the same is the airline’s commitment to showcasing premium dishes and a desire to give their customers the very best experience.”
Moran sits on the ICP alongside founding members including France’s Georges Blanc and Yoshihiro Murata from Japan, plus India’s Sanjeev Kapoor and China’s Zhu Jun. The ICP was formed to offer SIA customers more contemporary and exciting choices in in-flight cuisine. The group of leading chefs complements a panel of renowned Wine Experts comprising Oz Clarke, Michael Hill Smith and Jeannie Cho Lee, who taste more than 1,000 wines each year to create pairings with the menus onboard.
SIA’s commitment to culinary excellence spans beyond the ICP with projects such as the Book the Cook programme which features dishes that can be pre-ordered up to 24 hours prior to departure for customers departing from selected cities in Suites, as well as First, Business and Premium Economy Classes. This also includes a selection of dishes as part of SIA’s ‘Singapore Showcase’, which features delectable local delights in celebration of the country’s renowned hawker cuisine, such as Boon Tong Kee Chicken Rice, Beach Road Prawn Noodle Soup and Kok Kee Wonton Noodle.
