Singapore Airlines To Offer Teochew Cuisine
31 October 2016 - Singapore Airlines customers in all cabin classes travelling on selected flights departing from Singapore can now savour a delectable range of Singapore-style Teochew dishes over a four-month period. Selected dishes will also be offered at the SilverKris Lounges at Singapore’s Changi Airport.
Iconic Teochew delicacies such as Cold Crab, Pig Trotter Jelly and “Hei Chor” (Prawn Rolls) will be presented as appetisers to customers travelling in Suites and First Class. Customers can also savour mouth-watering main courses, such as Steamed Pomfret and Braised Pig Trotters, before completing their meals with a Teochew signature dessert – “Orh Nee”, a sweet and creamy yam paste.
Business Class customers can look forward to favourites such as Teochew Porridge served with Braised Duck, Salted Egg and “Cai Beh” (Braised Cabbage), “Bak Chor Mee” (Egg Noodles with Minced Pork and Braised Mushroom) and Fried “Png Kueh” (Fried Rice Cake with Egg and Dark Sweet Sauce).
Premium Economy Class and Economy Class customers can enjoy Braised Duck served with Egg, Beancurd and Preserved Vegetables or Stir-Fried Pork with “Shacha Sauce” served with Vegetables, both of which are accompanied by steamed rice.
“Chinese cuisine is richly diverse and we are delighted to showcase the delicious flavours one can expect from a Teochew meal to our international travellers, while offering those familiar with the cuisine a little taste of home while travelling with us,” said Singapore Airlines Senior Vice President Product and Services, Mr Marvin Tan.
The Teochew community is one of the largest Chinese dialect groups in Singapore, with a history that runs deep in the country’s heritage. Originating from the Chaozhou Prefecture in China’s Guangdong Province, the early Teochew pioneers settled in many parts of Southeast Asia and brought with them their culinary influence. Teochew cuisine is known for its emphasis on the freshness and natural flavours of the ingredients, and cooking methods often involve steaming, poaching, double boiling and slow braising to deliver a delicate yet refined dining experience.
