Airline food embraces wellness as SIA introduces clean cuisine for premium class passengers.
Clean eating has taken off in the past few years, as consumers become increasingly mindful of what they put into their bodies. More than salads, low-calorie diets and organic foods, today’s consumers want unprocessed, sustainable and locally-sourced ingredients. Standards are sky-high, and since in-ﬂight cuisine has always taken a cue from trends on the ground – think celebrity chefs and farm-to-table concepts – it’s only natural that clean eating should inﬂuence airline menus.
Just last month, Singapore Airlines teamed up with Singapore-based wellness brand Como Shambhala to launch specially curated items on board selected ﬂights. The partnership was part of a larger move to increase the wellbeing of passengers. The menu revolves around healthy and wellbalanced dishes, designed not just to provide the body with sustenance but also to counter the stresses of travel. This includes items such as cleansing, high-ﬁbre tropical fruit bircher muesli, and calming and micronutrient-rich coconut poached ﬁsh in a tomato and garam masala sauce. A special ginger tea featuring cold-pressed beetroot, carrot, green apple, and turmeric also provides circulatory support within the conﬁnes of the cabin.
A number of dishes are also available for pre-ordering via Book the Cook, for ﬁrst, business, and premium economy class passengers on all routes departing from Singapore. Think immunity-boosting spiced buckwheat and pumpkin pancakes (photo), and a coconut and chia pudding, which is served with fresh strawberries steeped in hibiscus ﬂower tea – providing the body with digestive support as well as a shot of vitamins.
01 FOR THE LOVE OF FRENCH FOOD
02 THE SPIRIT OF AUSTRALIA
03 SOCIAL DINING
One of Qatar Airways’ innovative offerings is their sharing platters, which are designed to be a social experience and are available anytime in QSuite, the world’s firstever double bed available in business class. On their European routes, their premium customers also get to enjoy meals that are the product of close collaborations with local farms and suppliers, in a bid to promote a farm-to-table approach.