Singapore Airlines has collaborated exclusively with the Condé Nast Traveller and Himalayan India’s Top Restaurant Awards 2019 to bring India’s finest gastronomy to its First and Business Class passengers.
The results of the 3rd edition of the Top Restaurant Awards will be announced in November. At the same time, one restaurant from the Top 50 list will be chosen to work with Singapore Airlines in Singapore to recreate a dish to be served in-flight from April 2020.
A special jury will select the winner from the Top 50 list. On the panel are: Senior management of Singapore Airlines, Sanjeev Kapoor, celebrity chef, part of Singapore Airlines’ International Culinary Panel, Divia Thani, Editor, Condé Nast Traveller India, Kuttiah KS, Vice-President & Head of Marketing, NourishCo Beverages
The chef and team of the winning restaurant will have the exciting opportunity to travel to Singapore and experience the state-of-the-art in-flight kitchen facilities used by the airline, to understand the challenges and nuances of cooking for air travel, and to recreate a signature dish in this environment. The dish will be served to First and Business Class passengers for one month starting April 2020.
Singapore Airlines has tied up with eight world-renowned chefs to create new dishes inspired by their cultures and experiences. These award-winning chefs of global stature form the airline’s International Culinary Panel. Set up in 1998, the panel works closely with the carrier’s own chefs to specially create the unique selection that is available for Singapore Airlines passengers.
16/09/19 T3
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The results of the 3rd edition of the Top Restaurant Awards will be announced in November. At the same time, one restaurant from the Top 50 list will be chosen to work with Singapore Airlines in Singapore to recreate a dish to be served in-flight from April 2020.
A special jury will select the winner from the Top 50 list. On the panel are: Senior management of Singapore Airlines, Sanjeev Kapoor, celebrity chef, part of Singapore Airlines’ International Culinary Panel, Divia Thani, Editor, Condé Nast Traveller India, Kuttiah KS, Vice-President & Head of Marketing, NourishCo Beverages
The chef and team of the winning restaurant will have the exciting opportunity to travel to Singapore and experience the state-of-the-art in-flight kitchen facilities used by the airline, to understand the challenges and nuances of cooking for air travel, and to recreate a signature dish in this environment. The dish will be served to First and Business Class passengers for one month starting April 2020.
Singapore Airlines has tied up with eight world-renowned chefs to create new dishes inspired by their cultures and experiences. These award-winning chefs of global stature form the airline’s International Culinary Panel. Set up in 1998, the panel works closely with the carrier’s own chefs to specially create the unique selection that is available for Singapore Airlines passengers.
16/09/19 T3
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