Singapore Airlines Introduces Menu by MasterChef Judge Monica Galetti
UK Guest Chef Monica Galetti has created spring and summer menus for passengers in Suites, First, and Business Class
Photo: Courtesy of Singapore Airlines / Nick Morrish
TV chef Monica Galetti has crafted new spring and summer menus for Singapore Airlines’ premium cabins, with dishes combining her French culinary training, South Pacific heritage, and seasonal British produce.
The Masterchef judge first partnered with the Singaporean flag carrier last year and has already curated autumn and winter menus for their flights from the UK. Their collaboration will continue with new spring and summer menus for the airline’s suites and first- and business-class cabins.
The spring menu, served between March 1 and May 31, will begin for travelers in first class and suites with vol-au-vents, smoked Suffolk chicken, asparagus, and more, drizzled with Madeira sauce. The appetizer is plated with edible flowers for an upscale springtime feel.
Photo: Smoked Chicken Appetizer. Courtesy of Singapore Airlines
The second course is a watercress potato soup, served with a brioche and pancetta.
The main is a slow-roasted spring lamb cutlet with gremolata and rosemary jus, followed by a dessert of blackberry treacle tart with mascarpone ripple.
Business Class Delights
The business class service has three courses: an appetizer of smoked chicken in truffle dressing, an entree of pan-seared stone bass fillet with tomato and cucumber salsa, and a desert of rhubarb cake with vanilla and ginger crème fraiche.
Photo: Stone Bass Main Service. Courtesy of Singapore Airlines
The summer menu launches in the premium cabins on June 1 and will run through August 31. Both first class and business class menus begin with a vibrant heritage tomato salad with bresaola and mint, dressed with a verjus and black garlic emulsion.
In first class and the suites, the salad is followed by a chilled almond soup topped with fresh almonds and grapes, one of Galetti’s favorite dishes.
Photo: Chilled Almond Soup with Fresh Almonds and Grapes. Courtesy of Singapore Airlines
The main is succulent slow-cooked Iberico pork, served with grilled leeks, potato purée, shallots, and nasturtium edible flowers. Dessert is a strawberry fraisier cake with refreshing lime sherbet.
For business class passengers, the main is charred lamb with basil and courgette, sweetcorn and pea salsa, with a raspberry pistachio tartlet to round out the meal.
Chef Monica Galetti
“For my spring and summer collection for Singapore Airlines, I wanted to capture the essence of the seasons using high-quality ingredients that are in natural abundance,” Galetti said.
Photo: Courtesy of Singapore Airlines / Nick Morrish
“As a frequent flier with Singapore Airlines, I was inspired to create a refined menu that offers comfort and indulgence at 35,000ft to complement its world-class service,” she added.
She described taking inspiration from her Samoan heritage and bringing the flavors of the Pacific Islands to her dishes.
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However, the experienced restauranteur said she faced a “learning curve to adjust the cooking to suit the cabin.” In an interview with Business Traveler UK, she outlined the challenge of creating dishes that can be plated by cabin crew in the limited space of the galley and heated to the right temperature using onboard ovens.
She explained how flight attendants, with many other duties on board, can perform just a handful of steps when preparing each menu. For the first class cabins and the suites, they usually perform five or six steps per plate, while for business-class meals, they typically perform just two to three.
Photo: Courtesy of Singapore Airlines
“Is there is a mashed potato, some beef, sauce, vegetables on the side, a garnish, or a crumb? How can I deliver as much as possible in as few movements as possible? Do I need to double up – should I heat the meat with the sauce so it doesn’t dry out? In adjusting the recipes, you try to simplify the processes without losing the heart of what you want the dish to look and taste like,” she said.
She’s pulled it off with aplomb, creating dishes as delicious as they are beautiful. Singapore Airlines said that travelers have already been impressed.
“We’ve had an overwhelmingly positive response from customers on Chef Monica’s menus, many comparing them to ‘restaurant quality’ cuisine,” said Mohamed Rafi Mar, the airlines’ general manager for the UK and Ireland. “Her spring and summer menus are a continuation of this success, bringing a burst of fresh flavors and ingredients to gourmet in-flight dining.”
Where to Find These Dishes?
The dishes are available on Singapore Airlines flights departing London Heathrow (LHR), London Gatwick (LGW), and Manchester (MAN) between now and the end of August.
Travelers can also select European and Asian dishes and special meals fitting religious and dietary requirements.
For an even wider selection, they can use Singapore Airlines’ “Book the Cook” perk and pre-select dishes from the carrier’s International Culinary Panel, including esteemed chefs Matt Moran and Georges Blanc.
