Savouring the journey is as important as reaching the destination, and Singapore Airlines’ (SIA) Suites, First Class and Business Class customers can look forward to enjoying bespoke dishes from some of the best chefs in the world even before they land. In addition to the exquisite menus offered by the International Culinary Panel, notable guest chefs are also providing elevated local dishes from selected cities.
Sid Sahrawat, a multi-awarded chef and restaurateur based in Auckland, is the latest chef to serve up gourmet meals to customers. His establishments combine his love for fresh New Zealand produce with his rich Indian heritage. He currently helms The French Café (a fine dining restaurant), Cassia (featuring modern Indian cuisine) and KOL (specialising in innovative cocktails and tandoor-inspired dishes).
Chef Sid’s menu, which is available to First Class and Business Class customers flying from Auckland and Christchurch, highlights unexpected flavour combinations that will pleasantly surprise the palate.
In First Class, the lunch menu starts with succulent poached New Zealand crayfish on a bed of grilled corn and spring onions, garnished with macadamia crumble and nuts, accompanied by a tangy wasabi mayonnaise sauce. The spiced chicken broth with summer vegetables is accompanied with the main course of roasted snapper with bok choy in a Makhani sauce (a rich tomato and cashew sauce seasoned with chilli, cumin and coriander powder), garnished with almond flakes and fresh coriander. Dessert is classic pavlova with salt-baked pineapple, passionfruit custard and fresh kiwi, garnished with dried cherries and freeze-dried yuzu flakes. A light dinner will also be served on the flight.
In Business Class, the appetiser features the country’s most iconic kaimoana or food from the sea. Customers begin their meal with New Zealand smoked king salmon from Marlborough served with a refreshing cucumber and cashew salad drizzled with a sriracha chilli dressing. For the main course, the chef prepares locally-sourced Canterbury lamb with roasted kumara and asparagus with a rich coconut-based sauce flavoured with ginger, garlic, coriander and garam masala. He finishes the meal with coffee panna cotta with chocolate custard and chocolate soil, served with locally sourced fresh strawberries and raspberries.
A selection of dishes will also be available via Book The Cook, for First Class and Business Class customers flying from New Zealand. In the meantime, to further tantalise your taste buds, here are five more reasons to get excited about chef Sid’s menu.
Chef Sid has had an adventurous gastronomic journey
He was only 14 when he first attended SRM Institute in Chennai, India. “I wanted to work in guest services, but when I did my kitchen rotation, I knew I belonged there,” Chef Sid recalls. After graduating from culinary school, he moved to Oman, where he was hired as a commis chef at the Grand Hyatt Muscat. “I was doing all the small jobs and learning a lot.” Driven by a desire to expand his culinary expertise, he moved to Auckland in 2000.
In 2009, with a few years’ experience as a head chef, he opened SidArt, a fine dining restaurant in Ponsonby. Since then, his establishments have received countless accolades for his modern and creative style. His restaurants have won awards by Metro Peugeot, Cuisine Good Food Awards, Lux Life Digital, and La Liste.
He is bringing New Zealand’s finest produce in-flight
“New Zealand is famous for its succulent lamb – the best quality lamb in the world – raised in our green pastures,” he says. He is also using a type of crayfish (or rock lobster) unique to New Zealand’s waters. “It’s a premium ingredient that matches SIA as a premium choice for travel.” His desserts feature juicy local berries in season and he also made sure to incorporate sweet corn into his menu, “because just like berries, when [they’re] in season, it’s so sweet you can eat it raw off the cob.”
He aims to recreate restaurant-style fine dining on board
“I want passengers to experience a taste of our restaurants in the air. I want them to get blown away by the flavours and for it to be the best in-flight meal they have ever had, taking that bite of Aotearoa (the Maori name for New Zealand) as a lasting memory with them.”
He adds that it was important to consider how the food would be prepared in the air. “I have to be mindful about what will travel and reheat the best in-flight, I want the experience on board to be as close to being in one of my restaurants when a customer tries the food.”
He is inspired by food from his travels and childhood
Chef Sid draws inspiration from street food he samples in different parts of the world. “I love the Hainanese chicken rice at Tian Tian in Maxwell Food Centre, Singapore,” he says, spurring him to create his own version of this dish for The French Café. A childhood dish he grew up with, such as parathas (flavoured flatbreads) is what gave him the idea to add kulchas (stuffed flatbread) to the menu at both Cassia and KOL.
He understands the importance of luxury in the sky
This chef works hard in the kitchen but knows when to take it easy. “For me, Singapore Airlines equates to consistency you can rely on, great service and delicious food just as you would have in a restaurant. The thing I look forward to the most when I fly with SIA is the first glass of bubbles that welcomes you, signalling that the journey and experience in the sky has begun and you can relax and let the cabin crew look after you.”
Chef Sid Sahrawat’s menu is now available to First Class and Business Class customers on Singapore Airlines’ flights from Auckland and Christchurch for a limited time only.
