Singapore Airlines will be serving up Peranakan dishes, a hybrid culinary tradition that combines techniques and ingredients from Chinese, Malay and European cooking, on board certain routes flying out of Singapore from July to September this year to commemorate Singapore’s 50th birthday.
The airline has partnered Shermay Lee to prepare iconic Peranakan dishes based on her treasured family heirloom recipes handed down by Mrs. Lee Chin Koon, her grandmother and author of “Mrs Lee’s Cookbook: Nonya Recipes” Shermay is a sixth-generation Peranakan and was inspired at a young age to learn about cooking from her grandmother. She graduated from Le Cordon Bleu and ran a cooking school in Singapore. She has authored two best-selling cookbooks.
The Singapore Heritage Cuisine will be available for pre-orders if you are flying in Suites, First Class and Business Class through the “Book the Cook” service.
Soups such as Bawan Kepiting and Pork Rib Soup will be available to First and Suites customers. Mains such as Nonya Nasi Lemak, Ayam Buah Keluak and Nonya Nasi Padang or Hokkien Mee Soup will be available to Suites, First and Business customers.
Ayam Tempra and Nonya Fish Curry will be available to Premium Economy and Economy customers.
End the meal with and ice cream wafer sandwich which are is available in Bandung, Gula Melaka, Pandan and Sweet Corn.
During the same period, present your Singapore Airlines boarding pass for free admission to the Peranakan Museum in Singapore.
Photos credit: Singapore Airlines
