A Grand Master of French cuisine, Georges Blanc received his third Michelin star in 1981, and went on to receive Gault and Millau’s highest rating to date – Chef of the Year.

The youngest chef to receive the coveted One Chef's Hat for modern Australian cooking, Matthew Moran co-owns the award-winning Morans and ARIA. He was a judge on MasterChef Australia and now stars in his own cooking show, Paddock to Plate.

Chef Sanjeev Kapoor has transformed Indian cuisine through his innovative techniques, earning him widespread acclaim both in India and internationally. His illustrious career boasts numerous accolades, including the title of Best Executive Chef in India and the prestigious Mercury Gold Award at the IFCA Geneva in 1993. In 2017, his profound impact on the Indian culinary scene was recognised with the Padma Shri Award, one of India’s highest civilian honours, celebrating his exceptional contributions to the culinary arts.

Shahi Thali

Designed by ICP Chef Sanjeev Kapoor, the Shahi Thali is an exquisite Indian delight featuring traditional ingredients and cooking techniques. Enjoy a fusion of diverse flavours from North and South India, presented on traditional copper hammered-finished stainless steel Thali platter and serviceware, for a truly authentic experience. Experience Shahi Thali on board selected flights between Singapore and India in Suites and First Class. 

Ruchi Thali

Created in collaboration with ICP Chef Sanjeev Kapoor, the Ruchi Thali brings together North and South Indian flavours, served on traditional silver hammered-finish serviceware. Savour an authentically Indian dining experience featuring signature flavours made with fresh, local ingredients. Enjoy Ruchi Thali on board all flights between Singapore and India in Business Class. 

A Kaiseki master, Yoshihiro Murata’s restaurants have been awarded seven Michelin star—more than any other in Japan. In 2006, his cookbook Kaiseki won the Best Chef Book in the World at the Gourmand World Cookbook Award.

Kyo-Kaiseki

ICP Chef Yoshihiro Murata’s Kyo-Kaiseki is a modern take on centuries-old Japanese cuisine – the imperial court banquets of Heian, temple meals during Kamakura, the feasts of samurais during Muromachi, and the tea ceremonies of Higashiyama. Your Kyo-Kaiseki meal takes you on a journey through these different periods, with fresh ingredients inspired by nature and its changing seasons. Served with fine saké, Kyo-Kaiseki is available on all flights between Singapore and Japan, in Suites and First Class.

Hanakoireki

Hanakoireki is a multi-course Japanese meal created by Michelin-star ICP Chef, Yoshihiro Murata. Depending on when you fly to Japan, Yoshihiro creates your Hanakoireki experience with the seasonal ingredients of spring, summer, fall or winter. Hanakoireki is available on selected flights between Singapore and Tokyo, Nagoya, Osaka and Fukuoka, and between Tokyo and Los Angeles, on Business Class

Skilled in Chinese culinary traditions from various regions in China, Zhu Jun is an influential figure in “New Huaiyang Cuisine”. His innovative approach to the creation and development of new dishes that deftly combines international cooking techniques with traditional skills are showcased at his widely known restaurant chain “The Hut”.

食全时美 Shi Quan Shi Mei

Created by ICP Chef Zhu Jun, Shi Quan Shi Mei (食全时美) emphasises the use of seasonal and fresh produce with traditional cooking methods. To enhance the experience, the meal is paired with specially selected seasonal tea. Shi Quan Shi Mei (食全时美) is available on selected flights between Singapore and Beijing, Shanghai and Hong Kong, in Suites and First Class.