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Savour Exquisite Japanese Cuisine on Singapore Air

24 October 2005

Savour Exquisite Japanese Cuisine on Singapore Airlines

- Hanagoyomi -


From November 2005 onwards, Singapore Airlines customers travelling on selected Raffles (Business) Class services can savour the delectable Hanagoyomi – an exclusively designed Japanese set inspired by the nuances of the four seasons.

Hanagoyomi comprises an elaborate spread of nine appetisers and entrées elegantly presented and served in traditional Japanese style.

The spread includes cold dishes such as Kuchitori (vegetable appetisers), Aemono (tossed salad) and a variety of dishes such as Yakimono (grilled dish) and Takiawase (simered dish), complemented with rice, miso soup and cold soba noodles.

“Hanagoyomi reflects the richness and diversity of the Japanese culinary heritage. Each Hanagoyomi dish is carefully designed to accentuate the unique flavours that each season brings – Spring, Summer, Autumn and Winter. With this special creation, our passengers are treated to the quintessential Singapore Airlines fine dining experience,” said Mr Sak Hin Chin, Singapore Airlines’ General Manager New Zealand.

Hanagoyomi is masterfully created by Chef Yoshihiro Murata of the Singapore Airlines International Culinary Panel. Chef Murata is renowned for incorporating European influences into traditional Japanese cuisine, without compromising on its authenticity. His restaurant, Kikunoi, in Kyoto is recognised as one of Japan’s most prestigious Ryotei (traditional Japanese restaurant). As a founder of the prestigious Japanese Culinary Academy, Chef Murata plays a significant role in furthering the development of Japanese cuisine on Singapore Airlines. (For the biodata of Chef Yoshihiro Murata, please see Attachment 1.)

Hanagoyomi will be available on selected flights between Singapore and Tokyo, Nagoya, Osaka and Fukuoka, and between Tokyo and Los Angeles from November.

Note to Editor:

Singapore Airlines’ International Culinary Panel was set up in 1998. Comprising award-winning chefs of global stature, the Panel works closely with the Airline’s own chefs, to specially create the unique selection that is available for passengers in all three classes on board. The Panel of internationally celebrated chefs includes Satish Arora of India, Georges Blanc of France, Sam Leong of Singapore, Matthew James Moran of Australia, Yoshihiro Murata of Japan, Nancy Oakes of the United States, Alfred Portale of the United States, Gordon Ramsay of United Kingdom and Yeung Koon Yat of Hong Kong.

ENDS

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