Singapore Airlines launches Teochew cuisine from SIN
Singapore Airlines passengers in all cabin classes selected flights from Singapore are now being served Singapore-style Teochew. Selected dishes will also be offered at the SilverKris Lounges at Singapore’s Changi Airport and on board for the next for months.
Teochew delicacies such as Cold Crab, Pig Trotter Jelly and “Hei Chor” (Prawn Rolls) will be presented as appetizers to customers travelling in Suites and First Class. Main courses, such as Steamed Pomfret and Braised Pig Trotters with “Orh Nee,” a sweet and creamy yam paste.
Business Class passengers can look forward to will be served Teochew Porridge 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 passengers can enjoy Braised Duck served with Egg, Bean curd 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 flavors one can expect from a Teochew meal to our international travelers, 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, Marvin Tan.
The Teochew community is one of the largest Chinese dialect groups in Singapore. 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 flavors of the ingredients, and cooking methods often involve steaming, poaching, double boiling and slow braising to deliver a delicate yet refined dining experience.