31 Oct '16, 4pm

.@SingaporeAir to serve Teochew cuisine and bak chor mee on selected flights

SINGAPORE - Would you like braised duck or bak chor mee? That may be the question you hearfrom your flight attendant on the next Singapore Airlines (SIA) flight you take. SIA is introducing Singapore-style Teochew dishes, including cold crab and pig trotter jelly in first class cabins, for four months. The dishes will be available on flights departing from Singapore. "Teochew cuisine is known for its emphasis on the freshness and natural flavours of the ingredients, and cooking methods often involve steaming, poaching, double boiling and slow braising to deliver a delicate yet refined dining experience," said SIA in a statement announcing the launch of the dishes on Monday (Oct 31). Passengers in Suites and first class can try steamed pomfret, "hei chor" (prawn rolls), braised pig trotters and "orh nee" (yam paste dessert). Business class customers can have Teochew porridg...

Full article: http://www.straitstimes.com/singapore/singapore-airlines-...

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