Although Singapore Airlines has a well deserved reputation for the service it offers its Business and First Class clients, when it comes to onboard cuisine, there is only so much that can be done within the confines of an aircraft kitchen. The solution? Book the Cook.
Please note that for operational reasons Book the Cook has only returned for New Zealand Business Class flights from Auckland and for all classes from Singapore.
For Singapore Airlines First Class / Suites guests, Business Class and Premium Economy Guests flying from Auckland to the UK / Europe, the Book the Cook service provides the opportunity to select meals from an expanded menu. Selecting your meals up to 36 hours prior to departure allows the chefs time to plan and prepare meals that may not otherwise be available onboard. Thankfully the meals aren’t this small, but the following video gives you a sense of the attention to detail:
The Book the Cook meals were created by the Singapore Airlines International Culinary panel which includes at the time of writing:
- Matt Moran – Sydney (also known in New Zealand for his role on tv cooking shows)
- Alfred Portale – New York
- Carlo Cracco – Milan
- Georges Blanc – Vonnas
- Sanjeev Kapoor – Mumbai
- Suzanne Goin – Los Angeles
- Yoshihiro Murata – Kyoto
- Zhu Jun – Shanghai
To compliment the onboard cuisine, Singapore Airlines also employs wine experts who taste over 1,000 wines each year under cabin pressure.
The Book the Cook Menu is provided by Singapore Airlines and can be updated as they see fit, and subject to the availability of ingredients.
With options including Seafood Thermidor for Business Class (and Lobster Thermidor for First Class and Suites), Grilled New Zealand Wakanui Beef Fillet and Roast Cantonese Duck Breast, Book the Cook is hard to ignore.