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Zhu Jun joins Singapore Airlines’ International Culinary Panel

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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 Panel.

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 touches.

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.

Chef Zhu 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 Chinese cooking.

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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