International Culinary Panel

It’s not often you get to enjoy a meal created by a celebrated chef. Let alone seven.

Not just one, but seven world-renowned chefs form our International Culinary Panel (ICP). Inspired by their culture and experiences, and the places we fly to, our team of celebrated chefs are constantly creating new dishes for you.

Carlo Cracco

Milan, Italy

Georges Blanc

Vonnas, France

Matthew Moran

Sydney, Australia

Sanjeev Kapoor

Mumbai, India

Suzanne Goin

Los Angeles, United States

Yoshihiro Murata

Kyoto, Japan

Zhu Jun

Shanghai, China

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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

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.

Reserve Kyo-Kaiseki

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

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Zhu Jun , Shanghai, China

Zhu Jun is the Executive Chef of JARDIN de JADE, and the founder of THE HUT. Classically trained in French and Italian cooking, Zhu Jun uses his training to re-interpret traditional Chinese favourites for Shi Quan Shi Mei (食全时美) – Chinese fine dining on board.

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.

Reserve 食全时美 Shi Quan Shi Mei

Due to caterer restrictions, and until further notice, Shi Quan Shi Mei (食全时美) will not be available. We apologise for the inconvenience.

As ingredients come into season, we create new dishes for our Epicurean Gallery, which are introduced into the menu in Suites, First Class and Business Class. These meals, featuring the season’s harvest, give you a taste of the rare and prized ingredients of different places around the world.

A popular local fare, these skewered slices of chicken are flame-grilled and served as an appetiser with onions, cucumbers and a spicy peanut dip. Satay is available on selected flights, in Suites, First Class and Business Class.

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International Culinary Panel

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