Singapore Airlines Media Centre - News Releases (2009)

 
 

NEW CHINESE FINE DINING CHOICES ON SHI QUAN SHI MEI (十全食美)

 
 

“I am happy that Singapore Airlines has given me this opportunity, to showcase to the world, the remarkable new developments in Chinese cuisine. I hope that Singapore Airlines customers will like the new choices in the Shi Quan Shi Mei lineup, and I look forward to creating even more dishes for their enjoyment.”

Chef Zhu Jun, member of Singapore Airlines' International Culinary Panel

24 April 2009 - Braised abalone with pickled cucumber; wakame sea weed soup with scallop and dried oyster; braised lamb with red dates and daikon; warm eight treasure rice with strawberry ice cream and caramel sauce.

 

These are just a sampling of the many mouth-watering creations, that will soon be tantalizing the palates of Singapore Airlines customers. From 1 May, these choices will be part of a range of new dishes for Shi Quan Shi Mei (十全食美) making its debut in the First Class cabins onboard Singapore Airlines flights departing from Beijing and Shanghai.

 

Exclusive to Singapore Airlines, Shi Quan Shi Mei was conceptualised as a presentation of the richness and diversity of Chinese culinary heritage. First introduced in 2005, the latest choices for this popular inflight Chinese fine dining experience are the creations of award-winning Chinese chef Zhu Jun (朱俊), the newest member of the International Culinary Panel.

 

Winner of ‘Excellent Chef’ at the 15th China Chef Festival, Chef Zhu is currently the Vice General Manager and Executive Chef of Shanghai King Mang Jade Garden Catering, one of China’s leading restaurant chains, and an icon synonymous with elegance, quality and service excellence.

 

Shi Quan Shi Mei will be presented as an elegant spread of specially created Chinese delicacies, including appetizers, a double-boiled soup, four entrees, and dessert. Customers can look forward to savouring these new dishes, which carry Chef Zhu’s signature Shanghainese touch, with clear notes of provincial influences.

 

Well known for his innovative approach to the creation and development of new dishes, Chef Zhu has also taken several classic ingredients and transformed them into dishes that will leave customers impressed by the versatility of modern Chinese cuisine.

 

“When designing and conceptualising the individual dishes for Shi Quan Shi Mei, I sought to keep true to age-old Chinese culinary traditions, while also adopting a philosophy that emphasizes the use of the freshest produce. The choices we will be presenting all involve the region’s choice seasonal ingredients,” said Chef Zhu.

 

He added: “I am happy that Singapore Airlines has given me this opportunity, to showcase to the world, the remarkable new developments in Chinese cuisine. I hope that Singapore Airlines customers will like the new choices in the Shi Quan Shi Mei lineup, and I look forward to creating even more dishes for their enjoyment.”

 

The new dishes for Shi Quan Shi Mei will be available on the First Class cabin of flights departing from Beijing and Shanghai. Customers onboard flights between Singapore and Hong Kong, and San Francisco (via Hong Kong) will continue to enjoy popular dishes designed by Singapore’s very own Sam Leong, another world-class chef on the International Culinary Panel, whose creations regularly grace Shi Quan Shi Mei menus.

 

About the International Culinary Panel

 

Since its inception in 1998, the Singapore Airlines International Culinary Panel continually pushed the envelope, in redefining inflight dining on Singapore Airlines.

 

Tasked with satisfying the demands of an increasingly sophisticated traveller, the Panel has evolved over the years to reflect the diversity of excellent cuisine around the world as well as to demonstrate the Airline's commitment to offering the finest inflight dining experience to its customers.

 

The Panel works closely with the Airline’s own chefs, to specially create the unique selection that is available on board. Members on the Panel include Georges Blanc (France); Sanjeev Kapoor (India); Sam Leong (Singapore); Matthew Moran (Australia); Yoshihiro Murata (Japan); Alfred Portale (United States); Gordon Ramsay (United Kingdom); and Zhu Jun (China).

 

 

Note to editors: 

New dishes for Shi Quan Shi Mei, designed by Zhu Jun 

Appetisers

 

  • Smoked fish with special sauce
  • Stuffed lotus root with rice
    & pickled carrot
  • Salad of chicken and jellyfish with cucumber
  • Marinated spinach leaf with tuna
  • Braised gluten with peanut and tiger lily bud
  • Sweet and sour baby spare ribs
  • Braised abalone with pickled cucumber

Double-boiled soups

 

  • Doubled boiled soup with pine mushroom
  • Wakame seaweed soup with scallop and dried oyster

Entrees (served with steam rice)

  • Braised pork with red rice marinate
  • Stirfried sliced beef fillet with
    dried chilli
  • Steamed prawn in minced
    spinach sauce
  • Broccoli-cauliflower with
    bacon bits
  • Steamed cod with minced spinach sauce and fried oba leaves
  • Braised lamb with red dates and daikon
  • Stirfried sliced chicken in red rice sauce
  • Quick-fried kai lan with seasonal mushroom

 

Desserts

  • Warm eight treasure rice with strawberry ice cream and caramel sauce
  • Steamed local pear with hashima and ice cream

 

 


 

 
 
 
 
 
 
 
 
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