Singapore Airlines cooking comes to everyone’s kitchen
SINGAPORE (eTN) - Last week, Singapore Airlines (SIA) launched its newest product, a cookbook called "Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel
SINGAPORE (eTN) – Last week, Singapore Airlines (SIA) launched its newest product, a cookbook called “Above and Beyond: A Collection of Recipes from the Singapore Airlines International Culinary Panel (ICP).” The event was celebrated through a special book-signing with some of the chefs in a large bookshop on Orchard Road in Singapore and with a Charity Gala Dinner in the presence of Singapore President Nathan, as well as some of the chefs present in the cookbook.
The Singapore Airlines’ ICP Cookbook presents, in a stylishly-designed edition, clear recipe instructions from all the international chefs who work on the International Culinary Panel and prepare delicious recipes for all passengers on board SIA. In the book, 50 recipes are described from 10 celebrated chefs of 10 gourmet centrals, including Georges Blanc from France, Sanjeev Kapoor from India, Sam Leong from Singapore, Matt Moran from Australia, Yoshihiro Murata from Japan, Alfred Portale and Nancy Oakes from the USA, Gordon Ramsay from the UK, Zhu Jun from China, and Yeung Koon Yat from Hong Kong. The volume also provides an insight into the culinary philosophies of each chef with color photographs providing ideas on presentation and plating.
Singapore Airlines has pledged to donate the net proceeds from the sale of the new book to Singapore’s Community Chest, a non-profit organization that channels funds to assist the less advantaged in the community. Part of the donation will benefit the Straits Times Pocket Money Fund and the Business Times Budding Artists Fund.
With the presence of celebrated chefs and a wine master, the celebration of the launch of the ICP cookbook would not be complete without gourmet food and fine wines. On the menu were sumptuous dishes found in the cookbook such as a spice-infused Crab Curry Patta by Sanjeev Kapoor and the Seared Cold Water Scallops Topped With Salted Egg Yolks and Conpoy from Sam Leong.