Skip to content

Press release -

SILKAIR INTRODUCES ALL-TIME FAVOURITES MENU TO DELIGHT THE PALATES OF BUSINESS CLASS TRAVELLERS


Singapore, 19 July 2016
– SilkAir, the full-service regional wing of Singapore Airlines, is proud to announce the official launch of the All-Time Favourites menu, offering Business Class customers a specially curated selection of meals to choose from when travelling on flights leaving from Singapore that are 3 hours and above.

With 20 meal options across Asian, Western, and Singaporean cuisines, customers can now book their favourite meals up to 24 hours in advance to ensure a piping hot All-Time Favourite awaits them on their flight. The All-Time Favourites bookings can be done seamlessly via the respective SilkAir or Singapore Airlines websites, or through travel agents and the SilkAir or Singapore Airlines reservations offices, and will be available for all meals – breakfast, lunch and dinner.

“We have always put our customers at the heart of our business, and make it a point to continuously improve our services and offerings to meet the needs of discerning travellers. The launch of the All-Time Favourites service is testament to that,” said Mr. Foo Chai Woo, Chief Executive SilkAir.

“The dishes we have curated for the All-Time Favourites menu is a reflection of SilkAir’s multi-cultural Singaporean heritage and also pays tribute to the 49 diverse destinations that we fly to. Our All-Time Favourites dishes will allow our customers to enjoy the best specially curated meals that SilkAir has to offer, and we hope that this added convenience will truly make it a joy to fly with us.”

Along with the launch of the All-Time Favourites service are a few new additions to the inflight offerings for Business Class travellers.


Customers can now indulge in refreshments like freshly-squeezed orange juice and champagne, upon boarding the flight. Handmade chocolate pralines have also been added to the menu for a truly indulgent experience when flying with SilkAir, alongside a new hot beverage offering of Masala Tea.[1]

All-Time Favourites like the Singapore Hainanese Chicken Rice, Fried Carrot Cake, and Fried Hokkien Mee are among the Oriental inflight menu offerings, along with Muslim favourites like the Roti Jala, Mee Rebus, and Ikan Assam. For those who enjoy Indian delicacies, delectable dishes like the Chicken Tikka, Mutton Masala, and Fish Biryani will tingle your tastebuds. Customers who prefer Western meals can look forward to dishes such as classic Blueberry Pancakes, Roasted Salmon Fillet, or Grilled Beef Tenderloin.

For a full list of All-Time Favourites dishes, please refer to Annexe A. High-res images of the All-Time Favourites dishes are available for download here.

***

About SilkAir

As the regional wing of Singapore Airlines, SilkAir operates the Singapore Airlines Group's narrowbody fleet and extends the Group network by seeding and developing new, exciting destinations in Asia Pacific.

The airline took to the skies in February 1989 as Tradewinds the Airline, before evolving into SilkAir in 1992. In its early days, the airline catered to passengers holidaying in exotic destinations in the region, including Phuket and Tioman. As the carrier developed, regional business destinations such as Phnom Penh, Yangon and Kuala Lumpur were added.

Today, the full service airline operates over 400 weekly flights to 49 destinations in 13 countries. Recent additions to the network include Cairns (May 2015) and Male (Oct 2015). SilkAir’s network will increase to 51 destinations when Vientiane and Luang Prabang commence operations in October 2016. The airline currently has a fleet of 31 aircraft, comprising 4 A319s and 11 A320s and 16 Boeing 737-800s. In August 2012, the airlineannounced the largest order in its history of up to 68 Boeing 737 aircraft, with firm orders comprising Boeing 737-800 and Boeing 737 MAX 8 aircraft.

For more details on SilkAir, visit silkair.com or http://www.facebook.com/SilkAir

Twitter.com/SilkAir Instagram.com/SilkAir Facebook.com/SilkAir

Mynewsdesk.com/sg/pressroom/silkair

For further information, please contact:

Vanessa Valerie Tay

Ogilvy Public Relations

DID: (65) 6213 7899
Email: vanessa.tay@ogilvy.com

SilkAir Branding and Communications Department

Tel: (65) 6540 6497
Email: SilkAir_PA@singaporeair.com.sgWebsite: www.silkair.com

Annex A: All-Time Favourites Menu

Meals at a glance:

Meal categories Oriental Western Muslim Indian
1. Beef Brisket Beef Brisket with Five Spice Sauce served with Eefu Noodle and Assorted Vegetables Blueberry Pancakes Blueberry Pancakes served with Chicken Sausage and Apple Raisin Compote Singapore Nasi Lemak Coconut fragranced rice with Omelette, Otah Otah and

Chicken, served with Ikan Bilis and Sambal Chili

Kal Dosai Indian pancake with Chicken Keema Filling, Sambar, Megapodi Idly and Wadai
2. Singapore Chicken Rice Singapore Hainanese Chicken Rice served with Taiwan Cabbage and Chilli Sauce Baked Rosemary Chicken Baked Chicken Thigh with Rosemary and Lemon Jus, served with Seasonal Vegetables and Roasted Potatoes Mee Rebus Yellow noodles with thick spicy sweet sauce, served with hard-boiled eggs and fishcake Tandoori Chicken Tandoori Chicken with Lemon Basmati Rice and Mattar Paneer Curry
3. Sliced Fish Congee Sliced Cream Snapper Porridge served with Ginger, Spring Onions and Shallots Roasted Salmon Fillet Roasted Salmon Fillet with Cilantro Sauce, served with Seasonal Vegetables and Mushroom Pasta Roti Jala Malay savory crepes with Chicken Curry and Sambal Prawn Chicken Tikka Chicken Tikka Masala served with Cauliflower and Cumin Basmati Rice
4. Fried Carrot Cake Singapore Fried Carrot Cake served with XO Chilli Sauce Grilled Beef Tenderloin Grilled Beef Tenderloin with Black Pepper Sauce, served with Assorted Vegetables and Truffle Mashed Potatoes Nasi Goreng Malay Style Fried Rice served with Chicken Satay and Egg Fish Biryani Masala Fish Biryani served with Dhal and Egg
5. Fried Hokkien Mee Singapore Fried Hokkien Mee served with Belachan Chilli Braised Lamb Stew Braised Lamb Stew in Caraway Sauce, served with Oven Roasted Vegetables and Risi Bisi Rice Ikan Assam Spiced Fish served with Mixed Vegetables and Steamed Rice Mutton Masala

Mutton Masala served with Marrow and Peas Masala and Coriander Onion Basmati Rice

Annex A (i): All-Time Favourites Menu

Oriental
Beef Brisket Beef Brisket with Five Spice Sauce served with Eefu Noodle and Assorted Vegetables
Singapore Chicken Rice Singapore Hainanese Chicken Rice served with Taiwan Cabbage and Chilli Sauce
Sliced Fish Congee Sliced Cream Snapper Porridge served with Ginger, Spring Onions and Shallots
Fried Carrot Cake Singapore Fried Carrot Cake served with XO Chilli Sauce
Fried Hokkien Mee Singapore Fried Hokkien Mee served with Belachan Chilli
Western
Blueberry Pancakes Blueberry Pancakes served with Chicken Sausage and Apple Raisin Compote
Baked Rosemary Chicken Baked Chicken Thigh with Rosemary and Lemon Jus, served with Seasonal Vegetables and Roasted Potatoes
Roasted Salmon Fillet Roasted Salmon Fillet with Cilantro Sauce, served with Seasonal Vegetables and Mushroom Pasta
Grilled Beef Tenderloin Grilled Beef Tenderloin with Black Pepper Sauce, served with Assorted Vegetables and Truffle Mashed Potatoes
Braised Lamb Stew Braised Lamb Stew in Caraway Sauce, served with Oven Roasted Vegetables and Risi Bisi Rice
Muslim
Singapore Nasi Lemak Coconut fragranced rice with Omelette, Otah Otah and Chicken, served with Ikan Bilis

and Sambal Chilli

Mee Rebus Yellow noodles with thick spicy sweet sauce, served with hard-boiled eggs and fishcake
Roti Jala Malay savory crepes with Chicken Curry and Sambal Prawn
Nasi Goreng Malay Style Fried Rice served with Chicken Satay and Egg
Ikan Assam Spiced Fish served with Mixed Vegetables and Steamed Rice
Indian
Kal Dosai Indian pancake with Chicken Keema Filling, Sambar, Megapodi Idly and Wadai
Tandoori Chicken Tandoori Chicken with Lemon Basmati Rice and Mattar Paneer Curry
Chicken Tikka Chicken Tikka Masala served with Cauliflower and Cumin Basmati Rice
Fish Biryani Masala Fish Biryani served with Dhal and Egg
Mutton Masala Mutton Masala served with Marrow and Peas Masala and Coriander Onion Basmati Rice

[1] Freshly squeezed orange juice is offered on all flights serving breakfast. Champagne, Masala Tea and pralines are available on selected flights.

Subjects


About SilkAir

As the regional wing of Singapore Airlines, SilkAir operates the Singapore Airlines Group's narrowbody fleet and extends the Group network by seeding and developing new, exciting destinations in Asia Pacific.

The airline took to the skies in February 1989 as Tradewinds the Airline, before evolving into SilkAir in 1992. In its early days, the airline catered to passengers holidaying in exotic destinations in the region, including Phuket and Tioman. As the carrier developed, regional business destinations such as Phnom Penh, Yangon and Kuala Lumpur were added.

Today, the full service airline operates close to 400 weekly flights to 49 destinations in 13 countries. Recent additions to the network include Cairns (May 2015) and Male (Oct 2015). The airline currently has a fleet of 29 aircraft, comprising 4 A319s and 11 A320s and 14 Boeing 737-800 aircraft. In August 2012, the airline announced the largest order in its history of up to 68 Boeing 737 aircraft, with firm orders comprising Boeing 737-800s and Boeing 737 MAX 8 aircraft.

For more details visit silkair.com or http://www.facebook.com/SilkAir

Follow us on Twitter at http://www.twitter.com/SilkAir and http://www.instagram.com/SilkAir

The Regional Wing of Singapore Airlines

SilkAir’s pedigree as one of Asia-Pacific’s leading regional carriers began in the mid 1970s. Tradewinds Pte Ltd was formed in 1975 as the tours and travel arm of Singapore Airlines. Tasked with developing and wholesaling holiday tours, Tradewinds exclusively marketed SIA holiday packages in the early 1980s.

On 21 February 1989, Tradewinds the Airline was unveiled, catering to passengers holidaying in exotic destinations in the region, including Pattaya, Phuket, Hatyai, Kuantan and Tioman. As the carrier developed, regional business destinations such as Jakarta, Phnom Penh and Yangon were added.

On 01 April 1992, Tradewinds was renamed SilkAir. This change marked the carrier’s evolution from a holiday resort airline to a full-fledged regional carrier. The company’s Tours & Travel Division was restructured into a wholly-owned subsidiary of SilkAir, retaining the name Tradewinds Tours & Travels Pte Ltd.

SilkAir’s positioning as a premium, short-to-medium haul regional carrier gives it a unique appeal amongst leisure and business travellers in Asia. Whilst offering carefully selected meals, a full bar service and elements of inflight entertainment, SilkAir places great emphasis on providing attentive, friendly and relaxing service. The carrier’s regional flair is expressed through both its cabin crew and its cuisine – ensuring that your experience of the destination you’re heading to begins when you step onto our plane.

SilkAir
101 Thomson Road #10-03 United Square
307591 Singapore
Singapore