Singapore Airlines upgrades in-flight dining with Sid Sahrawat.
It’s – literally – haute cuisine. But like all the best recipes, this one is straightforward: a high-flying chef, the best ingredients in the business, presented with first-class service.
From next month, Singapore Airlines’ First Class and Business Class passengers departing New Zealand can look forward to an exclusive new dining experience, thanks to a Guest Chef partnership with acclaimed Auckland chef and restaurateur Sid Sahrawat.
For George Robertson, Singapore Airlines general manager New Zealand, connecting the country’s leading chef with the airline’s award-winning cabin service and premium travellers is a marriage, if not made in heaven, then certainly one cruising at 35,000 to 40,000ft.
“This is a really exciting partnership and a great example of our commitment to service excellence on board, and the lengths we go to, to create industry-leading products for our long-haul customers,” says Robertson. “At the same time, it shows how invested we are in the New Zealand travel landscape and how we are taking steps to curate our offering for the premium New Zealand travelling public.”
Robertson says the airline is now up to three flights daily from Auckland and seven out of Christchurch weekly, increasing to 10 in summer. Premium cabins are offered on all of those – A350s to and from Christchurch, and a mix of A350s and 777s from Auckland. The Guest Menu will be served on all of them in First and Business cabins.
He says the airline offers a good mix of business and premium travel opportunities. “In business we are seeing a lot of companies that are making the decision to invest in Asia with Singapore as an ideal access market. In premium leisure travel, we noted strong demand to connect with international cruise itineraries as well as many different sporting events in Europe, and a lot of travel to emerging destinations in Asia such as Vietnam and Thailand. We’re really excited about that.”
In recent years, he adds, Singapore’s tourism authorities have been investing heavily in marketing the nation as a destination itself. For the airline, that means increasing capacity to match demand to and through the renowned Changi airport.
For the first time in its 49-year history in New Zealand, Singapore Airlines introduced three daily flights from Auckland last November. A decade-long joint venture with Air New Zealand means the carriers are fly four times a day into Singapore from Auckland.
“That demand is supported by the wide variety of onward connections that we have. If we use Europe as an example, we’ve started flying into London Gatwick to complement four daily London Heathrow flights. We started with five flights a week, but the response has been so encouraging that we will increase to daily flights from end March 2025. Brussels also joined the network last year to strengthen our European network.
“The range of destinations continues to broaden with more opportunities to connect through the seamless and customer-oriented Changi Airport hub.”
For Robertson and his team, however, the responsibility of being Singapore’s national flag-carrier is about more than providing a plane and asking the customer where they want to fly. In a crowded market, airlines have to go the extra mile to stand out and earn loyalty.
“Service excellence is in the DNA of all of us who work for Singapore Airlines. We’re very proud of that and we continue to redefine that while reinforcing those values through various touchpoints along the customer journey.
Robertson says the airline’s customer feedback loop helps it clearly understand what travellers want, leading to initiatives like the Guest Chef Programme, which showcases New Zealand produce and cuisine to the world.
The partnership with Sahrawat underlines the age-old adage that good things take time. “The programme has been quite a long time in the making – the initial discussions actually began prior to the Covid pandemic,” Robertson says.
The airline, which also operates partnerships with world-leading chefs and restauranteurs in other markets, identified Sahrawat for his commitment to excellence and innovation in his own industry – values which aligned with their own. With wife Chand, he operates a number of highly acclaimed, multi-award-winning restaurants in Auckland.
“We see a good synergy with Sid in terms of going above and beyond in his attention to detail… and, as well as a culinary expert and leader, he also has a passion for travel.”
Sahrawat understands the nuances of in-flight dining – critical, as altitude and air pressure alter how flavours are perceived. He worked closely with Singapore Airlines’ culinary team to refine and optimise each dish for the skies.
For Robertson, that exercise underscored Sahrawat’s commitment to excellence and curation of each dish, sourcing fresh, local produce – right down to the garnishes – and perfecting visual appeal.
Sahrawat will curate four seasonal menus that spotlight fine New Zealand ingredients while drawing inspiration from his Indian heritage. The collection includes appetisers, soups, main courses and desserts, complemented by the airline's award-winning wine collection, which features the prominent New Zealand Craggy Range Sauvignon Blanc.
Selections from the initial onboard menus feature an appetiser of Poached Kaikōura Crayfish with Corn and Spring Onion Hash, Macadamia Nuts and Wasabi Mayo, a main course of Canterbury Lamb Rack with Roasted Kūmara and Korma Sauce, and a Classic Pavlova with Salt Baked Pineapple and fresh Kiwifruit from the Bay of Plenty for dessert.
Travellers departing from Auckland and Christchurch can experience Sahrawat’s exclusive menu from March 1. Discover the full selection of seasonal dishes and book your premium cabin experience at singaporeair.com.
