Singapore
Airlines (SIA) will be introducing a new in-flight Taiwanese dining experience
for Business Class customers on flights departing Taiwan from September 2019.
This was created in collaboration with MIPON Restaurant of Grand Mayfull Hotel.
Developed as part of SIA’s Authentically Asian
programme, which introduces end-to-end authentic dining concepts for different
Asian cuisines, Shi Quan Wei Mei 「食全味美」features Taiwanese dishes created using fresh seasonal ingredients sourced
locally and prepared using cooking methods unique to Taiwanese cuisine.
From September to November, the Shi
Quan Wei Mei Autumn set menu will feature a platter for the cold appetiser
that includes smoked duck, chive roll and baby abalone in Taiwanese Five
Flavour sauce. To create an authentic Taiwanese dining experience, customers
who select a Shi Quan Wei Mei menu
can expect a side dish, such as pickled cucumber in plum sauce. For the main
course, the Autumn menu features MIPON’s well-known classic Taiwanese Stir
Fried Sanbei Chicken with basil served with quinoa rice, followed by a dessert
of snow fungus with lily bulb and dried date soup to round off a wonderful
dining experience.
The launch of Shi Quan Wei Mei
in Taiwan demonstrates SIA’s commitment to greater personalisation in its
in-flight dining offerings, which the Airline believes is key to creating an
even more memorable travel experience. Shi
Quan Wei Mei also supports the Airline’s “From Farm to Plane” concept
introduced in 2017, which promotes environmental sustainability and supports
local farming communities, through featuring Taiwanese local produce which are
in season.
Other recent personalisation efforts by the Airline include being the
world’s first airline to offer system wide pre-ordering services for First,
Business and Premium Economy passengers, and the world’s first airline to offer
an enhanced childmeal programme where parents of young flyers will be able to
pre-order meals from three different cuisine types.
Ms. Betty Wong, Singapore Airlines’ Divisional Vice President Inflight
Services & Design, says “Shi Quan Wei
Mei illustrates SIA’s innovative spirit and the commitment to continuously
improve its cabin products and services. We are pleased to offer our Business Class customers
a truly authentic Taiwanese dining experience that is both wholesome and
flavourful using the freshest seasonal ingredients. Shi Quan Wei Mei is a key initiative of the Airline’s strategy in
continuing to deliver personalised experiences for our customers, while
stepping up in-flight sustainability efforts.”
MIPON Restaurant is renowned for its authenticity
in Taiwanese cuisine, pursuing creativity in presentation while still retaining
the classic flavours. MIPON Restaurant has received commendations from the
Michelin Guide in 2018 and 2019. To satisfy the palate of SIA’s discerning
customers, MIPON’s Chef Yung-Hua Chen created a menu in consideration of the most
important features of Taiwanese cuisine: localness and freshness. “It is our
honor to work with Singapore Airlines to design a meal that combines all
cultural elements of Taiwanese cuisine. We strike a delicate balance by
integrating the different cultures that have influenced Taiwanese cuisine,
along with the freshest ingredients using traditional cooking methods. It is
our hope that every passenger will experience the classic tastes of authentic
Taiwanese cuisine,” Chen says.
Business Class customers may pre-order Shi Quan Wei Mei, as well as other main
courses from the in-flight menu via the Airline’s website or mobile app anytime
from three weeks before travel up to 24 hours before flight departure.