25 Dec '14, 4am

Behind the scenes at S'pore's in-flight catering kitchen: #InflightDigest

Airplane food used to come up short when compared with meals everywhere, but not anymore. From lobster Thermidor to charcoal grilled satays, airlines have been doing much more in recent years to deliver tasty meals, even signing on Michelin-starred chefs and prestigious hotels to design menus. Airlines are also more receptive to customer feedback and are willing to invest more time and money in menu development, says Mr Christian Bruhns, executive chef at airline service provider Dnata Singapore. It supplies catering services to 22 airlines including Air Asia, Cathay Pacific and Malaysian Airlines. They prepare 90,000 meals a week for roughly 800 flights out of Singapore Changi Airport. Mr Bruhns, a German citizen with a background working in hotels such as Hilton International and St Regis Singapore, says passengers partially have budget airlines to thank for better meals...

Full article: http://www.soshiok.com/content/banishing-bad-airplane-foo...

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