International Culinary Panel

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

Not just one, but eight 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.

Alfred Portale

New York, United States

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.

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, mutton and beef 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.

Singapore Airlines

Main Menu

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International Culinary Panel

EPICUREAN GALLERY

Singapore satay

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