Singapore Airlines has added one of
China’s leading chefs, Zhu Jun to its International Culinary Panel.
To mark his introduction to the Panel,
Chef Zhu has exclusively crafted an entire range of mouth-watering
creations for Shi Quan Shi Mei, Singapore Airlines’ signature inflight Chinese dining experience.
First Class customers on Singapore Airlines’
flights from Beijing and Shanghai from 1 May onwards can look
forward to an all new gourmet adventure which includes salad of
chicken and jellyfish with cucumber, double-boiled soup with pine
mushroom, and stir-fried sliced beef fillet with dried chilli.
His dishes will also be available to Business Class and Economy
Class customers as menu choices.
Customers onboard flights
between Singapore and Hong Kong, and San Francisco (via Hong Kong)
will continue to enjoy the popular current Shi Quan Shi Mei
choices, including dishes designed by Singapore’s very own Sam
Leong, another world-class chef on the International Culinary
Winner of ‘Excellent Chef’ at the 15th China Chef
Festival, Chef Zhu’s dishes carry his signature Shanghainese
influence, with a dash of Sichuan, Huaiyang, Fujian, and Guangdong
Chef Zhu is currently the Vice General Manager
and Executive Chef of Shanghai King Mang Jade Garden Catering, one
of China’s leading restaurant chains.
Today, Jade Garden is widely known for
its commitment to showcasing the best that Chinese cuisine has to
offer. Chef Zhu’s masterful authority of the art of Shanghainese
cuisine is one of the main factors in the establishment of the
Jade Garden brand.
began his illustrious culinary career in 1988, under the masterful
apprenticeship of Mr He Ji Sheng, a well-known Min cuisine chef.
Early in his career, he also had exposure to classical French and
Italian cooking, and this had a significant influence on his
present unique style.
Chef Zhu’s innovative approach to Chinese
cuisine draws inspiration from his well-rounded experience, deftly
combining elements of Western cuisine with the art of traditional
This resulted in his well-received
re-interpretations of numerous traditional Chinese favourites.
Many of these new creations, such as Sliced Ham with Honey Sauce,
Tea Smoked Duck, and Sautee River Shrimp, have all since become
Jade Garden’s signature dishes.
Chef Zhu’s outstanding culinary
artistry has won him many accolades from peers and the media,
including being named “Famous Chef of China” by the China Cuisine
Association in 2006, and being awarded “China Golden Chef Elite
Cultivation Award” twice in 2006 and 2007. He is also currently
the Director of Shanghai Cuisine Association.
“It is an honour
to be in the company of such illustrious names on Singapore
Airlines’ International Culinary Panel. Creating dishes for
inflight dining is a unique experience for me, and I take enormous
pleasure from meeting this challenge. I thoroughly enjoyed
creating this new line of dining choices for Singapore Airlines
customers, and I look forward to delighting them with more of my
creations,” said Chef Zhu.
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