The email from Singapore Airlines read “we’d like to invite you to come and taste our new Book the Cook menu for Premium, Business and First Class”. I thought, this is a nice way to spend a Wednesday lunch time!
And so it was that I cabbed it over to LSG Sky Chefs at Auckland Airport, who do the menus and cooking for 15 airlines, to be served a feast of the latest offerings from Singapore Airlines for Kiwis heading up to Singapore.
Book the Cook has been around for a while now and I have even ordered from it myself a few years ago when flying out of Singapore to NZ in Business Class. NZ makes the 20th destination to offer it outbound. It will roll out on October 30, 2017.
LSG Sky Chefs Product Development Manager, Christopher Prall, said the introduction of Book the Cook was a great opportunity for the culinary team to be involved in the development and delivery of innovative local and international dishes.
“The menu is simply mouth-watering and we’re looking forward to preparing these dishes which will only add to the customer experience across First, Business and Premium Economy classes,” he says.
So here’s how it works: Premium, Business and First class passengers from Auckland can now select from 10 dishes of their restaurant quality meals with many ingredients sourced from New Zealand and some dishes unique to New Zealand – like the King Salmon and the Wakanui beef, which is our equivalent to Wagyu. There are also the a la carte dishes onboard too for those passengers who don’t book the cook.
You can Book the Cook online from October 13 for flights from October 30 on this link www.singaporeair.com or through your travel agent.
Oh my, I’m just going to leave you drooling over my photos below…
The first course taster of chicken nonya curry is served in Premium Economy and was my favourite dish!
Some people would book first class just for this dish! Lobster thermidor with kumara and potato mash
Chris Prall explains the NZ crayfish/lobster dish for First class at the media lunch
NZ king salmon with a white wine cream sauce
This eggplant moussaka was exceptional!
New Zealand lamb with a rosemary lamb jus
NZ wakanui beef with port wine and mushroom sauce. So tender!
Roast Cantonese duck with XO sauce. The ducks are from Cambridge NZ
Spicy prawn laksa in coconut cream – I lobed this one! Perfect for a lunch flight.
Deconstructed, slow cooked lamb biryani
Tender beef cheek rendang in coconut sauce and coconut rice
And as if there was room – this delicious mandarin bavarois with raspberry coulis!
*Disclaimer: I did not eat ALL these dishes!!!