SINGAPORE AIRLINES WORLD GOURMET FORUM 2014

Still reminiscing my days in Singapore and I am finally it’s because I am representing eatandtreats and Indonesia at the World Gourmet Forum in Singapore just last month and on this post I am going to be sharing so many newsworthy stories for those of you who adore a little touch of class and luxury, especially those who are such big loyal fans of Singapore Airlines.

Just so you know, this is not an advertorial and I am in no way getting paid to write about this, so if you assume things you might want to tone it down darling ;).

I was complimented with business class flight and the flight was splendid as you can tell by reading THIS and trip this was quite an eye-opener for me. I learned new things and for some reasons, I wouldn’t see food catering the same way again, well at least, Singapore Airline’s.

The WGF series started with the visit to the SATC, which is the Singapore Airlines’ catering service and training centre, unfortunately there’s a NO CAMERA policy on the kitchen and that’s supposed to be the highlight, so I couldn’t take any picture, but I could visually translated my experience if you care for reading.

The kitchen area was this whole floor of the building and it was HUGE, more like GINORMOUS with separated areas with their particular stations. Turns out, the kitchen was actually quite clean and super hygienic (didn’t I tell you that before entering the kitchen area, EVERYONE should be in this air shower to make sure there’s no germ carried by you (and yes it’s THAT clean), my favorite area must be the omelette station where they actually had three people running the machine with 12 round-moving plans, and just in case you wonder why they could produce that much omelettes for the service, they’re actually robot-controlled, hence the amount of omelette should be the same, generally and I experience myself that every single thing is produced daily, no preservatives used (they used maximum freezing and reheating AS THE FORM OF) and again, it’s hygiene, yeah you ask yourself have you ever experienced any food poisoning after you eat the SQ food? Bet 100% would say no!

People fly everyday and there’s massive amount of catering produced daily and to see so many people working there (despite taking care of their duty and working purpose), I felt quite touched to see that there were so many old people (and I mean really old people) working there, dealing with the same thing everyday, they might find it boring, but there’s the art of dedication that I honor so much and from now on, everytime I look at the food I am having generally, and particularly the SQ food, I’ll remember the behind the scene, and of course, I’ll remember them.

One of the things I love about my visit to the training center was actually to experience the training process itself. This I must tell you: the trainers are very tough! It’s like getting into a school with very strict teachers, but not the one that might hit you, that would be socially unacceptable, but I mean it in a very strict but professional way, yes there were quite a few “yelling” and “shouting” but it’s the matter of learning, again, you notice that behind the scene is something that you should know and experience before you commeted, so behind all those beautiful smiles of the SQ flight attendants that you’re seeing, there was a big learning session.

The World Gourmet Forum took place at the magnificent Grand Hyatt and journalists from all over the world joined this forum and it's also the media for Singapore Airlines to release some of the interesting surpises for (back then) the journalists and soon for all of the SQ passengers! 

Mr. Tan Pee Teck, the senior vice president of product and service of Singapore Airlines.

Oz Clarke, oh I love this man! As soon as he spoke to the guests, it just feels so recharging and energizing. His confidence really sparked, well no wonder, he used to be an actor and singer so showing up in front of the public has been always a piece of cake for him.

Oz Clarke is currently the newest member of SIA's wine panel along with the Jennie Choo Lee and Michael Hill Smith! Oz is rumored to be the substitute of Steven Spurrier who is now retired but still collaborating with SQ in different approach and state.

THE IN-FLIGHT SERVICE

There's this one essential information that I manage to learn thanks to this event: the fact that when you're 35.000 feet above sea level, you'll experience humidity of around 2-3% and this will affect not only the dryness of our skin but also our taste bud. The thing is, to keep you and your system on the right track, you need to have good source for that.

Not every food and beverage travel well and that's why I personally think that SQ is genius and in a way very caring with all of this. From the many times I've flown with SQ, I have never been disappointed, there's probably only once where the food went "oh yeah just okay" but usually I'd go "this is good!" or "this is freaking good", so along with their smartness and their own logical formula that we might not understand, they managed to set everything to match most of our palate (I believe) and the wines are not the exception.

Good news! Taittinger Champagne is going to be served on the SQ's business class very soon! So when you travel in the future you might kick off your trip with somma this!

The WGF 2014 also presented the cook panel who will be in charge with all the in-flight catering service for business and first class and the chefs are very established and expert at their fields!

 The humble chef Carlos Cracco from Italy and he's a 2-Michelin star awarded chef for his restaurant, Ristorante Cracco. His motto is to have your meal filled with region and identity. Yum!

 Chef George Blanc, the amazing chef who holds a 3-Michelin star restaurant called "Vonnas" in Paris!

 Chef Albert Tan

I met some familiar faces on the WGF 2014: Matt Moran (whom I just met a few days ago on the Restaurant Australia event in Tasmania and he's actually on the same airplane with me to the Tassie LOL) and the beautiful Suzanne Goin (I love love love Suzanne I think she's my most favorite female chef at the moment), Suzanne currently runs 4 restaurants in the US and that should explain enough how successful she is at the moment.

Matt is a rough looking masculine chef but actually he's very nice and polite! When you see him smile he's actually far from that rough image hahaha!

 There's a little cooking demonstration there by the chefs and the food was served to the lucky guests (those will fast hands) and some dish really caught my attention but I vividly remember that my favorite was the Halibut served with salad by Suzanne Goin. It was just so delicious and smooth but in the same time she's still holding to the healthy concept she's developing. I also quite liked the good old Buratta cheese by Matt Moran, you know that I don't like cheese but it was just yum!

 Apparently, SQ is really child-friendly!

Before I continue with some of the food pics that I managed to capture, I just want to quickly tell you that SQ is having this program called "Book the Cook" so you basically can pre-order your main course and this program applies to the 18 departure cities like Singapore, Sydney, LA, Zurich, Amsterdam and a few more! Isn't that JUST AWESOME? You know what you want and everyone's happy! By the way, here are some of the food that you might experience when you’re flying Business or First Class with Singapore Airlines: (PS: no picture order).

Lobster with turmeric rice

 Singapore's Traditional Bak Kut Teh

 Singapore's Chicken Rice

The food will be presented in the airplane as how you're seeing it right now!

It was a sheer-joy joining the World Gourmet Forum, making new friends, connections and for the chance to know what's happening with SQ and meeting so many inspiring people I am almost inspired to aspire! I am so looking forward for more of SQ's new ventures! Hopefully they'll be YUMMIER!

This serie is not ending, will post the latest post soon!

FOR MORE INFORMATION CHECK OUT THEIR WEBSITE

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SINGAPORE AIRLINES BUSINESS CLASS EXPERIENCE!

Hello everyone! If you follow my Instagram them you should know that I just got back from my latest trip which was Singapore and I couldn't wait to blog about so many stuff that I experienced in Singapore, it's almost like...mandatory because they're informative and you're gonna love it!

Recently, I got quite a few questions regarding to the business class and first class flights. In my life, I've been flying regularly with SQ but probably 6-7 times in total that I flew business class. For me, business class is mandatory for long haul flights, trust me, all those extra money you spent on a good comfort is such a worthy investment. This time I am going to be blogging about my experience flying business with Singapore Airlines.

First of all I am going to tell you here why you should fly business or first (as long as you can afford it).
1. COMFORT

The comfort issue is like a general-kept secret, it's clearly valid that the business class seats are more (or way more) comfortable comparing to the economy class. I happened to fly business again on my current Australia trip that I am experiencing and since I flew SQ, I need to fly to Singapore, waited for the transit time then continue the flight, in total I could be on the plane for almost 9 hours and I really do need that comfort, especially after being exhausted and a little mood swing. Personally, I couldn't sleep while sitting down, unless I am very tired but eventually waking up to a sore and tired neck, one of the advantages of flying business class for long haul flights is that (thank goodness) the seats could be transformed into your own personal bed...and I have more stories to share on the upcoming post!

2. FASTER IMMIGRATION

If you don't like waiting (like I do) then having your own immigration line on a more convenient venue just couldn't be better, especially when your schedule's quite tight or for some reasons you happen to be late.

3. UPGRADED SERVICE

Not saying that the economy class service is terrible or means nothing but they just have the standard,  I mean, you're getting what you paid for, and me talking about the food and beverage service. Aside from that, just for the information, the first and business class passengers are given the access to board first so that you won't have to worry while pacing with the luggage and cabins.

4. LOVE YOURSELF
It's not about the social class, I don't really care about that, I care more about my own comfort which then leads to personal health, love yourself darling. Business class flights are not only a lifestyle, it's an option.

Since I am flying business class to Singapore from Jakarta which means a short flight, I got the 2-2-2 seating and the plane's just slightly smaller than the one I used to fly to Australia (make sure you get the single seating because you're going to have more space for yourself and more on that on the upcoming post).

Asked the friendly cabin crews for a photo and look at that, an ad campaign material already.

Champagne to kick things off. They're using the high quality champagne as you can tell from the champagne "stamps" left on the glass as you carefully shake the glass. The cabin crews usually come to you and ask if you want champagne or other options (ex: juices) but since I want to have the champagne and for photo purposes too (since it's VERY business), I went with the champagne! SQ's business class ticket has this blue header while the economy's green and the first class is maroon.

This headphone amplifies the music nicely!

The meal menu should be somewhere at the cabinet (printed on a blue paper) and the meal in business class are usually set menus, so you're going to have appetizer, main course and dessert but all served on the same time, on a tray and presented beautifully (I consider this beautiful for inflight service). You're going to have your folded table covered in white table clothing first before the tray. The menu could be various but for business class, it should be the mix between western and asian menus and you can only choose . I was in the mood for seafood so I ended up ordering poached salmon with potatoes and greens. The poached salmon was unbelievably good, just perfectly cooked with tender meat, that silky and pink inner and seasoned as nice as well! I highly recommend this if you happen to find this on the menu on your flight. Till then, good luck!

But don't forget that they have this "book the cook" menu on their website you can pre-order your meal how you want it. It's classy but flexible enough just how I love it!

Right behind the inflight service, there will also be another cabin crew holding the bread basket and you could choose your own breads as much as you want (but don't forget to be ashamed at certain points). I went with the garlic butter bread and the dessert was bread pudding. The butter was fragrant, proper cheesy just how I like it and had this strong garlic-ish flavor to it while the bread pudding was sweet and kinda clean my palate a bit. Right after your meal, you're going to be asked if you want some tea or coffee and unexpectedly, their coffee wasn't bad at all, I honestly quite liked it.

The most mandatory shot of the whole entry!

Truth be told, I wasn't setting any high expectations for the food, just because it's in flight meal that's being reheated but I was very impressed with the quality that they're bringing, food was fresh and delightful along with the awesome five-star service. So far everything's indeed on board and I had no complaints along the way. Thank you Singapore Airlines and crew for the awesome flight!

I don't always flight business class, that's what needs to be underlined but as long as I can afford it and with all the reasons mentioned above, I will try my best to book myself one, it's mandatory.

I'll share more pictures and stories from my other business class flights, but till then, follow me on Instagram for the daily updates! Thanks for reading. Ciao!

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Opus Cafe, Plaza Indonesia

I had another reunion with my high school bestfriends and we went eating at this beautiful restaurant named 'Opus Cafe', well technically, obviously this is not your typical cafe, this is obviously more restaurant and bistro like, but sometimes I love the idea of naming a venue with cafe, that just sounds vintage but appetiting at the same time :).

I just love the decorations and how they deco the place, that's why I keep taking photos at the same area.

I don't know why but I just love the branding :).

Yes, they're using TWG tea!

Okay, this is obviously the part that you've been waiting for... what did we get to eat. Originally, we're craving for pastas and we haven't tried this restaurant so we decided to give a shot, how's it turn?

Bolognaise Spaghetti

I would say this is obviously the good old bolognaise spaghetti, rich in tomato sauce and minced meat. It was good for me.

Mushroom Aglio Olio Spaghetti
This one is recommended, I do love this and I think you guys should also try this one, it's just delicious, well-balanced and for you mushroom lovers, this is so good, but beware it's so spicy.

Chicken Stroganoff Fettucinne
This has a huge hint of paprika, but since I've no problem with it then I'm totlaly fine, this one is also a delicious dish worth trying, chicken and mushroom are always bestfriends to one another.

Fish and Chips
This is also a good dish, only I wish the skin can be a little more crunchier, than it's perfect, I love the mayonaisse sauce they're using here.

To conclude my culinary experience here, I think you do need to try this restaurant...it's classy, yet homey and I think the price is still reasonable, the pasta starts from 50+ and most food here starts from it to 100+.

I recommend you sitting inside the restaurant, well mostly it's smoking area but I'm sure you can handle that since it's not that insane.

You know me, I play "whatever it is." :).

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Opus Cafe

Plaza Indonesia 1st floor

Jakarta Pusat