Savour the journey with New Zealand’s Chef Sid Sahrawat

Savouring the journey is as important as reaching the destination, and Singapore Airlines’ (SIA) Suites, First Class and Business Class customers can look forward to enjoying bespoke dishes from some of the best chefs in the world even before they land. In addition to the exquisite menus offered by the International Culinary Panel, notable guest chefs are also providing elevated local dishes from selected cities.

Sid Sahrawat, a multi-awarded chef and restaurateur based in Auckland, is the latest chef to serve up  gourmet meals to customers. His establishments combine his love for fresh New Zealand produce with his rich Indian heritage. He currently helms The French Café (a fine dining restaurant), Cassia (featuring modern Indian cuisine) and KOL (specialising in innovative cocktails and tandoor-inspired dishes).

Chef Sid’s menu, which is available to First Class and Business Class customers flying from Auckland and Christchurch, highlights unexpected flavour combinations that will pleasantly surprise the palate.

Chef Sid showcases New Zealand’s famous produce through a refreshing smoked king salmon appetizer salad (left) and locally-sourced Canterbury lamb as a main course.

In First Class, the lunch menu starts with succulent poached New Zealand crayfish on a bed of grilled corn and spring onions, garnished with macadamia crumble and nuts, accompanied by a tangy wasabi mayonnaise sauce. The spiced chicken broth with summer vegetables is accompanied with the main course of roasted snapper with bok choy in a Makhani sauce (a rich tomato and cashew sauce seasoned with chilli, cumin and coriander powder), garnished with almond flakes and fresh coriander. Dessert is classic pavlova with salt-baked pineapple, passionfruit custard and fresh kiwi, garnished with dried cherries and freeze-dried yuzu flakes. A light dinner will also be served on the flight.

In Business Class, the appetiser features the country’s most iconic kaimoana or food from the sea. Customers begin their meal with New Zealand smoked king salmon from Marlborough served with a refreshing cucumber and cashew salad drizzled with a sriracha chilli dressing. For the main course, the chef prepares locally-sourced Canterbury lamb with roasted kumara and asparagus with a rich coconut-based sauce flavoured with ginger, garlic, coriander and garam masala. He finishes the meal with coffee panna cotta with chocolate custard and chocolate soil, served with locally sourced fresh strawberries and raspberries.

A selection of dishes will also be available via Book The Cook, for First Class and Business Class customers flying from New Zealand. In the meantime, to further tantalise your taste buds, here are five more reasons to get excited about chef Sid’s menu.

Chef Sid has had an adventurous gastronomic journey 

He was only 14 when he first attended SRM Institute in Chennai, India. “I wanted to work in guest services, but when I did my kitchen rotation, I knew I belonged there,” Chef Sid recalls. After graduating from culinary school, he moved to Oman, where he was hired as a commis chef at the Grand Hyatt Muscat. “I was doing all the small jobs and learning a lot.” Driven by a desire to expand his culinary expertise, he moved to Auckland in 2000.

In 2009, with a few years’ experience as a head chef, he opened SidArt, a fine dining restaurant in Ponsonby. Since then, his establishments have received countless accolades for his modern and creative style. His restaurants have won awards by Metro Peugeot, Cuisine Good Food Awards, Lux Life Digital, and La Liste.

He is bringing New Zealand’s finest produce in-flight

“New Zealand is famous for its succulent lamb – the best quality lamb in the world – raised in our green pastures,” he says. He is also using a type of crayfish (or rock lobster) unique to New Zealand’s waters. “It’s a premium ingredient that matches SIA as a premium choice for travel.” His desserts feature juicy local berries in season and he also made sure to incorporate sweet corn into his menu, “because just like berries, when [they’re] in season, it’s so sweet you can eat it raw off the cob.” 

Chef Sid is committed to bringing the restaurant experience to his customers in the air, hoping that the taste of New Zealand’s delicacies will be the perfect ending to their trip.

He aims to recreate restaurant-style fine dining on board 

“I want passengers to experience a taste of our restaurants in the air. I want them to get blown away by the flavours and for it to be the best in-flight meal they have ever had, taking that bite of Aotearoa (the Maori name for New Zealand) as a lasting memory with them.”

He adds that it was important to consider how the food would be prepared in the air. “I have to be mindful about what will travel and reheat the best in-flight, I want the experience on board to be as close to being in one of my restaurants when a customer tries the food.” 

He is inspired by food from his travels and childhood

Chef Sid draws inspiration from street food he samples in different parts of the world. “I love the Hainanese chicken rice at Tian Tian in Maxwell Food Centre, Singapore,” he says, spurring him to create his own version of this dish for The French Café. A childhood dish he grew up with, such as parathas (flavoured flatbreads) is what gave him the idea to add kulchas (stuffed flatbread) to the menu at both Cassia and KOL.

He understands the importance of luxury in the sky

This chef works hard in the kitchen but knows when to take it easy. “For me, Singapore Airlines equates to consistency you can rely on, great service and delicious food just as you would have in a restaurant. The thing I look forward to the most when I fly with SIA is the first glass of bubbles that welcomes you, signalling that the journey and experience in the sky has begun and you can relax and let the cabin crew look after you.”

Chef Sid Sahrawat’s menu is now available to First Class and Business Class customers on Singapore Airlines’ flights from Auckland and Christchurch for a limited time only.

 

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Jakarta’s Museum Wayang reopens with an ambitious vision for the future

Museum Wayang reopened in January 2025 after six months of renovation – and this time, it is embracing the future. Having undergone its most ambitious transformation yet, the Jakarta institution, long dedicated to Indonesia’s traditional puppet theatre, now features interactive games, digital performances and a fully bilingual Bahasa Indonesia–English exhibition. 

Housed in a neo-Renaissance colonial building from 1640, Museum Wayang sits on the edge of Fatahillah Square, a sprawling, pedestrian-only plaza at the heart of Jakarta’s Old Town and Chinatown. Just a short walk from the Kota train station, the location is as rich in history as the art form it celebrates. 

Wayang, a centuries-old form of puppet drama accompanied by a live orchestra, originated in Java but traces its influences to southern India. In 2003, UNESCO recognised it as a Masterpiece of the Oral and Intangible Heritage of Humanity. The museum’s vast collection spans over 6,000 puppets from Indonesia and beyond, but since displaying them all at once is impossible, the exhibits rotate every three months.   

Traditionally, wayang featured two-dimensional leather puppets controlled by rods to depict Hindu epics. But over time, it has evolved – both artistically and politically. During Indonesia’s independence movement, wayang was used as a tool to spread news in remote villages, long before mass media took hold. 

A showcase of wayang puppets in the museum. Photo: Shutterstock.com

Museum Wayang captures this evolution across two floors. At the entrance, visitors are first met by a pair of towering, 3m-tall figures, Gatotkaca and his wife Pergiwa from the Hindu epic Mahabharata – a dramatic preview of what’s inside. The first floor is dedicated to Indonesia’s regional variations, from Jakarta’s own wayang figures used in folktales (including the beloved Pitung, a Robin Hood-like folk hero) to North Sumatra’s giant puppets, once used in elaborate funeral rites. 

Upstairs, the second floor takes a contemporary turn. Unconventional materials – from reed-based wayang to a Javanese clown donning a crop top – challenge tradition, while a section on global wayang features puppets from the Americas, Europe and Asia.  

But it’s the digital installations that take the museum into the present (or future) – visitors can experience a virtual wayang performance, test their skills on an interactive gamelan orchestra (a traditional ensemble of Indonesian percussion instruments) or, for a final thrill, race wayang characters in a Gran Turismo-style video game. 

Museum Wayang may be rooted in the past, but with its new interactive edge, it’s making sure that Indonesia’s most storied tradition remains very much alive. 

27 Jalan Pintu Besar Utara, West Jakarta. Tue–Sun 9am–5pm. Entrance fee ranges from IDR 2,000 (students) to IDR 5,000 (adults).

For more information on Singapore Airlines flights to Jakarta, visit singaporeair.com.

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Where chefs eat: Meta’s Sun Kim

It’s been an eventful 2024 for chef Sun Kim, the acclaimed Korean chef behind Meta, which recently got upgraded to two Michelin stars joining only six other restaurants in Singapore. The Busan-born chef moved to Sydney at 26 without speaking English and worked under the tutelage of legendary Tetsuya Wakuda, which led to his stint at Waku Ghin, before striking out on his own.

Meta is seen as offering nouvelle Korean cuisine, but it is actually a combination of his “Korean heritage, Japanese cooking techniques and Western training”. The tasting menu features dishes like jeju abalone and cabbage chawanmushi – minimalist plates bursting with unique flavour combinations.

The changing menus are a reflection of Kim’s life experiences and evolution, hence the name, which is short for metamorphosis. Since opening, Meta has remained one of Singapore’s hottest tables, gaining plenty of accolades along the way.

Meta is now located near the Robertson Quay riverside area

In 2021, Kim was named American Express One to Watch and Meta ranks 28th on the Asia’s 50 Best Restaurants List 2024. “We just moved to the new location, and we’re also turning 10 years old this year. I think this is a second chapter for us and we will continue to grow,” says Kim.

What is your favourite local dish?

My favourite local dish is chilli crab, which is one of Singapore’s iconic dishes. My very first meal in Singapore was chilli crab at No Signboard Seafood at Geylang (414 Geylang Road), and I’m still excited to go back there when I have guests from overseas. Fresh mud chilli crab, seafood fried rice and fried bun is a must for me!

Can you let us in on your favourite restaurant in Singapore right now?

My favourite restaurant right now is Seroja. It’s by chef-owner Kevin Wong, who has one Michelin Star, a Michelin Green Star and the Young Chef Award. He combines Malaysian flavours with ingredients sourced mostly from Southeast Asia. Don’t miss Seroja’s homemade juice pairing.

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Baia

Perched on the fourth floor of the iconic Esplanade Mall, ilLido Group’s Baia is a sophisticated rooftop lounge offering panoramic views of the Marina Bay waterfront. Inspired by, and named after the ancient Italian resort city, the bar evokes a sense of timeless luxury and relaxation, with elegant hues of maroon, gold and green. Sip on cocktails, designed in partnership with Proof & Co, like the Singapolitan – a refreshing blend of Brass Lion gin, plum wine, salted strawberry, and prosecco. The menu is just as elevated with a raw bar selection that includes seared bluefin tuna with Baerii caviar and colatura crema and sharing bites like Wagyu beef bavette in black pepper jus.

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7 things to do in Geneva on a day trip from Zurich

Just a short journey from Zurich, Geneva is easily accessible whether you’re arriving from the airport or Zurich’s central station. A direct high-speed train from Zurich Airport takes about 2 hours and 45 minutes, offering a scenic ride through Switzerland’s countryside. For those in the city, frequent departures from Zurich Hauptbahnhof (Central Station) make it just as convenient.

Situated on the southwestern shores of Lake Geneva, Geneva is framed by vineyards, the Alps, and the Jura mountains, offering a stunning natural backdrop.

Though about 2.5 times smaller than Singapore, Geneva shares a similar balance between urban sophistication and green spaces. Its historic architecture, world-class museums, legendary chocolate and revered watchmaking traditions make it a compact – yet culturally rich – destination that is easy to reach and even easier to fall in love with. Here’s what to do when you’re in Geneva for the first time.

Explore Geneva’s Old Town 

Geneva’s historic heart is the Haute-ville (upper city), a quaint hilltop district with narrow streets lined with medieval and Renaissance houses that are home to boutiques, antiques shops, galleries and cafés. Visit the extraordinary archaeological site beneath the 12th-century St Pierre Cathedral, which later became the symbol of the Protestant Reformation, then climb the 157 steps to the top of its towers for panoramic views of the city. The pavement cafés at Place du Bourg-de-Four, a cobbled square framed by charming buildings, is a wonderful spot to soak up the Old Town’s lively atmosphere.

A bird’s-eye view of Geneva’s Old Town area | Photo: Loris von Siebenthal/Genève Tourisme

Learn about the story of time 

Switzerland’s watch- and clock-making tradition originated in Geneva in the 16th century, when jewellery makers were forced to turn to different crafts after Protestant reformer John Calvin banned the wearing of decorative objects. Celebrate Geneva’s globally renowned watchmaking expertise and innovation with a visit to the Patek Philippe Museum, where you can examine five centuries of horological heritage through two extraordinary collections of exhibits which include Genovese, Swiss and European pocket watches, wristwatches and enamels.

Switzerland’s watch- and clock-making tradition originated in Geneva in the 16th century | Photo: Loris von Siebenthal/Genève Tourisme

Indulge in Swiss chocolate 

Geneva’s first chocolate factory, Favarger, was built by confectioner Jacques Foulquier in 1826. Since then, the city has become home to numerous chocolate makers, from family-run artisanal businesses to major producers.

Geneva’s 24-hour Choco Pass allows you to try the city’s famous chocolate creations at participating boutiques | Photo: Loris von Siebenthal/Genève Tourisme

Head to upscale Du Rhône, founded in 1875, for a hot chocolate or to take part in a gourmet chocolate workshop. Sample truffles, pralines and local specialties including Pavés de Genève – cubes of chocolate dusted in cocoa powder – with Geneva’s 24-hour Choco Pass, which allows you to try Geneva’s famous chocolate creations at participating boutiques.

Try Genevan wines 

The history of Geneva’s wine region stretches back to Roman times. Only about 1% of Swiss wine is exported, so oenophiles shouldn’t miss the opportunity to taste local wines. You can explore the vineyards from the city on numerous hiking and biking trails, but book ahead to visit a winery en route. At the award-winning, eighth-generation Domaine Les Perrières in the picturesque village of Satigny, you can order a platter of cold cuts and cheeses alongside your wine tasting.

Only about 1% of Swiss wine is exported, so don’t miss an opportunity to taste local wine by visiting a vineyard | Photo: Loris von Siebenthal/Genève Tourisme

Feed your mind at CERN 

Switzerland is renowned for its scientific innovation, and at the internationally run particle physics centre CERN (the European Organisation for Nuclear Research) some of the world’s most brilliant minds are focused on looking for answers to the fundamental nature of the universe.

CERN Science Gateway has been offering immersive science shows since 2023 | Photo: Colin Frei/Switzerland Tourism

Located in a suburb of Geneva on the France–Switzerland border, CERN is famous as the birthplace of the World Wide Web and home of the Large Hadron Collider. The on-site CERN Science Gateway centre for outreach and education, which opened in 2023, offers immersive multimedia exhibits, interactive exhibitions, science shows, guided tours and hands-on workshops.

Spend some time on (or in) the water 

Geneva’s most famous landmark is the Jet d’Eau, a spectacular water fountain built in 1891 that spouts water 140m high out of Geneva Lake. You can enjoy a closer look and marvel at the views of the city and Mont Blanc on a historic paddle steamer or a water taxi known as a mouette.

In Geneva, you can hop on a water taxi known as a mouette | Photo: Andre Meier/Switzerland Tourism

With its clean, clear waters, well-maintained beaches and diving platforms, Geneva Lake is a popular swimming and paddle boarding spot in summer. Open year round, you can also pamper yourself at the sauna or hammam at the Bains de Pâquis, a lakeside public bath that’s been around since 1872.

Experience Geneva’s Italian side 

A 10-minute tram ride from the city centre, Geneva’s Carouge district was designed by Italian architects in the 18th century, when it was part of the Kingdom of Sardinia – Italy today. With its pretty, narrow streets, hidden gardens, stone archways and painted shutters, Carouge has retained its Mediterranean flair.

Geneva’s Carouge district was designed by Italian architects in the 18th century | Photo: Gauvin Lapetoule/Genève Tourisme

Browse the neighbourhood’s small boutiques, artists’ studios and second-hand bookshops, soak up the vibrant, rustic atmosphere at a bistro or café, and on Wednesdays and Saturdays, head to the farmers’ market on the Place du Marché to shop for local produce like bread, honey and cheese.

For more information on Singapore Airlines flights to Zurich visit the official website.

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