Chef Monica Galetti is on a mission to revolutionize airline food, proving that fine dining can be achieved even at 30,000 feet in the sky. The renowned chef and MasterChef judge has curated a new in-flight menu for Singapore Airlines, infusing it with flavours inspired by her Samoan and New Zealand heritage. Galetti aims to dispel the notion of unappetizing airplane meals by offering a gourmet experience for passengers in select cabins.
Galetti’s menu for Singapore Airlines features dishes that showcase her cultural background, such as the yellowfin tuna oka—a traditional Samoan dish with a zesty blend of coconut milk, lime, and chili. Additionally, passengers can enjoy a nostalgic treat with the “hokey pokey” honeycomb and chocolate dessert, inspired by Galetti’s childhood memories in New Zealand. While the four-course menu is available for Suites and First Class customers, Business Class passengers are treated to a three-course meal.
The culinary expert acknowledges the challenges of preparing meals on an aircraft, where resources are limited compared to a restaurant kitchen. Galetti emphasizes the importance of making adjustments to ensure that dishes can withstand the reheating process on board. By selecting cuts of meat and incorporating finishing touches that maintain texture and flavour, she elevates the dining experience for passengers.
Galetti advocates for using fresh, seasonal ingredients to enhance the quality of in-flight meals. By sourcing produce at the peak of their seasonality, she believes that half the battle is won in creating delicious dishes. Contrary to the belief that excessive salt is necessary to offset the impact of high altitudes on taste perception, Galetti highlights the importance of understanding newer aircraft technologies that mitigate this issue.
For passengers seeking a taste of familiarity while flying, Galetti recommends incorporating comforting dishes like sticky toffee pudding. She underscores the significance of well-executed sauces in enhancing the overall dining experience, particularly in combating dryness caused by the reheating process. By prioritizing the nuances of creating meals for high-altitude consumption, Galetti ensures that every bite at 35,000 feet is a culinary delight.
Singapore Airlines passengers departing from the UK can savour Monica Galetti’s seasonal menus in the Suites, First Class, and Business Class cabins. For more information and flight bookings, visit singaporeair.com.