Singapore Airlines will introduce Singapore-style Teochew cuisine to its in-flight menus, in all travel classes, and select dishes served at SilverKris Lounges at Singapore’s Changi Airport.

Teochew cuisine is known for its emphasis on the freshness and natural flavours of the ingredients, and cooking methods often involve steaming, poaching, double boiling and slow braising to deliver a delicate yet refined dining experience.

These limited-edition special menus will be offered to customers on flights departing from Singapore over the next four months.

Customers travelling in Suites and First Class can savour traditional Teochew delicacies such as Cold Crab, Pig Trotter Jelly and “Hei Chor” (Prawn Rolls) as appetisers. Main courses include Steamed Pomfret and Braised Pig Trotters, before completing their meals with a Teochew signature dessert: “Orh Nee,” a sweet and creamy yam paste.

Business Class customers are offered favourites like Teochew Porridge served with Braised Duck, Salted Egg and “Cai Beh” (Braised Cabbage), “Bak Chor Mee” (Egg Noodles with Minced Pork and Braised Mushroom) and Fried “Png Kueh” (Fried Rice Cake with Egg and Dark Sweet Sauce).

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Premium Economy Class and Economy Class customers can enjoy Braised Duck served with Egg, Beancurd and Preserved Vegetables or Stir-Fried Pork with “Shacha Sauce” served with Vegetables, both of which are accompanied by steamed rice.

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“Chinese cuisine is richly diverse and we are delighted to showcase the delicious flavours one can expect from a Teochew meal to our international travellers, while offering those familiar with the cuisine a little taste of home while travelling with us,” said Singapore Airlines Senior Vice President Product and Services, Mr Marvin Tan.

The Teochew community is one of the largest Chinese dialect groups in Singapore, the airline explains, its history intertwined in Singapore’s heritage. Originating in the Chaozhou Prefecture in China’s Guangdong Province, the early Teochew pioneers settled in many parts of Southeast Asia and brought with them their culinary influence.

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