Culinary Experts | Singapore Airlines
Culinary Experts
Our culinary experts from around the world bring the flavours of their homeland to 30,000 feet. Inspired by their roots and personal stories, they craft dishes that honour seasonal ingredients and the authentic traditions of where they come from.
Each menu reflects genuine culinary heritage, thoughtfully created to deliver meaningful, flavour-driven experiences above the clouds.
Heiko Nieder
Zurich, Switzerland
Monica Galetti
London, United Kingdom
Sanjeev Kapoor
Mumbai, India
Sid Sahrawat
Auckland, New Zealand
Yoshihiro Murata
Kyoto, Japan
Zhu Jun
Shanghai, China
Heiko Nieder, Zurich, Switzerland
Culinary director of The Restaurant a The Dolder Grand, a two-Michelin-starred restaurant in Zurich, Chef Heiko Nieder is known for his creative cuisines that masterfully blends traditional with modern influences. His unique approach radiates in every dish, be it epicurean delights, seasonal specialities, or delectable vegetarian and vegan offerings.
Chef Nieder’s menu is available in First and Business Class on all flights from Zurich to Singapore.
Monica Galetti, London, United Kingdom
Celebrated chef and TV presenter, MonicaGaletti draws from her Samoan heritage and culinary training in New Zealand and London. Chef Monica’s menu pairs contrasting flavours to deliver a harmonious and indulgent dining experience featuring the best of seasonal British produce, taking you on a culinary journey.
Chef Monica’s dishes are available on selected flights from London Heathrow, London Gatwick and Manchester.
Sanjeev Kapoor, Mumbai, India
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 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 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.
Yoshihiro Murata, Kyoto, Japan
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
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 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.
Renowned as a world-class chef and restaurateur, Chef Sid has built a stellar reputation in New Zealand's culinary industry, recognized for his innovative dishes and commitment to excellence. His acclaimed restaurants, The French Café and Cassia are testaments to his culinary artistry and dedication to delivering unparalleled dining experiences.
Enjoy Chef Sid’s farm-to-plane menu on selected flights departing Auckland and Christchurch.
Sid Sahrawat, Auckland, New Zealand
Zhu Jun , Shanghai, China
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”.
Shi Quan Wei Mei (食全味美)
Created by Chef Zhu Jun, Shi Quan Wei Mei (食全味美), showcases the essence of Chinese food culture with innovative use of the freshest seasonal ingredients, offering an authentic in-flight Chinese meal experience. Shi Quan Wei Mei (食全味美), is available on selected flights between Singapore, Beijing, and Shanghai in Business Class.