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SINGAPORE – No plane, no problem.
Rather than gobble up cattle fodder at 10,000m above sea level, I am dining on Singapore Airlines first-class menu items, sprinkled with Michelin, while cruising just 100m above ground in a cable car.
As someone who only pays for economy flights, this hosted experience, SIA First Class Dining at Cable Car Sky Dining, is a look at how the other half live.
Meals are designed by chefs from SIA’s international culinary panel: Georges Blanc from the Georges Blanc restaurant in France, which has three Michelin stars; celebrity chef Matt Moran from Aria in Australia; and Yoshihiro Murata from Kikunoi with three Michelin stars in Japan. Covid-19 ground travelers with air miles to burn, the target audience, can choose from select dates starting November 20.
The collaboration between the national airline and One Faber Group, which runs programs like Cable Car Sky Dining, as well as restaurants atop Mount Faber, is available only to frequent fliers who have at least 65,000 miles on SIA’s KrisFlyer program. They have to use their food miles to pay for the experience.
One Faber Group has other similar dining options for the general public, such as “Fly Me To Italy,” which offers cuisine from various Italian regions and is priced at $ 328 ++ per couple.
My evening begins with a cocktail, but the view from the top of Mount Faber is enough to cool off. The landscape includes bloated industrial chimneys, as well as condos and toy-like cars. The sea, so attractive at sunset, is soon reflected in a dark sky. The night is strewn with lights and the cable cars pass mine as silently as stingrays.
Each dining experience lasts 90 minutes. The service is fast; It only takes 14 seconds to clean the plates and serve the next dish when the cable car arrives at Mount Faber Station, before moving on to Sentosa.
I chose Chef Moran’s Australian menu and started with SIA’s signature satay, made from Impossible chicken and beef, a plant-based protein. The Impossible option tastes like a tasty Moroccan spiced lamb satay. It’s hard to believe it’s not meat, although the satay sauce may be more peanut.
The Bread Basket is an assortment that includes SIA’s exclusive Garlic Bread. While perfectly enjoyable, I don’t know why natives of the champagne class might want spicy breath in an air cabin.
Next is a cold oscietra caviar appetizer served with fresh cream, chives, and blinis, which are doll-sized pancakes. I hadn’t eaten this meal from the Russian Tsars before, but I’m an instant fan. Full of flavor, sturgeon roe is buttery with no trace of greasiness.
My main, Pork Belly with Spiced Apple Sauce, suffers from my commoner love of sio bak or Chinese roast pork. The skin is chewy rather than crispy as I’m used to, but the layers of fat nest unctuously against the tender lean meat. I can’t make out the spices in the apple sauce, a traditional foil for pork, but it provides the sweetness needed.
I sympathize with what baby fennel is trying to do, an ingredient in the dish. But instead of slicing through the fatty meat, fennel, with its faint licorice undertones, stands out as an antisocial loner. Parsnip, slightly sweet unlike its garish, toasted Christmas version, performs better.
The servings are generous and I finish the meal by galloping to the finish line, with three plates of apple crumble, a plate of cheese and a dizzying array of fruits. The crumble, served with berries and passion fruit sauce, is a bit tart, but the cheeses are excellent. I’m particularly in love with an unapologetic blue cheese.
It has been a relaxing evening and not just because I have been drinking wine the entire time. Dining on a cable car has been a relaxing interlude, undoubtedly due to the comforting food and cool night breeze.
For more stories on exploring Singapore, go to the SG Go Where page.
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SIA First Class Dinner on the Sky Dining Cable Car
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Reserve: Members of the SIA KrisFlyer program who have at least 65,000 miles can register on the website.
For inquiries about other dining options on a cable car, visit the website.
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