Flights to Tokyo – Flight, Food and Fiesta with Singapore Airlin ...

Posted by admin on Tuesday October 19, 2010 | Travel Articles | 147 views

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Flights, Food and Fiesta have gone a whole new level with Singapore Airways. The airline is now taking expert services of renowned Kaiseki chef, Yoshihiro Murata, a member of Singapore Airlines’ International Culinary Panel and the owner of three-Michelin-starred Kikunoi Restaurant in Kyoto to design its new Japanese meals. This excellent service is designed to cater to the increasingly sophisticated penchant of the Airline’s Suites, Business and First class customers starting from October 31, 2010.

The move is already getting a “thumbs up” from a majority as Singapore Airlines is known as a  premier carrier for flights to Tokyo, London, Singapore and Los Angeles. It holds a top cliental from worldwide destinations, people who choose the high standard of services and look forward to a very “Singaporean” experience.

At this occasion, Singapore Airlines’ senior VP product & services Mr. Yap Kim Wah stated:

“Japanese cuisine is an art that has been perfected through the centuries. To capture the authenticity and finesse of a Japanese fine dining experience, we prepare our Japanese meals in a traditional way with the freshest in-season produce and present them with a touch of modernity. I am certain that our new Japanese meals will provide customers with an exciting and delicious sensory experience in the sky,”

This service “Kyo-Kaiseki” comprises an elaborate spread of appetizers, entrées and desserts all elegantly presented in a five course menu and a traditional Japanese style. The Kyo-Kaiseki service starters will be tantalizing cold dishes such as Mukozuke (tuna belly sashimi with cucumber and tomato jelly) and Oshinogi (buckwheat soba noodles). The cold dishes will be followed by entrées such as Futamono (lobster poached in white miso soup) and Yakimono (grilled duck with miso-sansho sauce and teriyaki scallop). The meal is presented with fragrant steamed rice, miso soup and a seasonal dessert. This complete dining experience will be further enhanced with a unique service-ware specially designed by Chef Murata, in collaboration with well-known Japanese fine bone china manufacturer Narumi. The service ware is themed to represent the four elements of nature – stone, water, wood and sky.

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