SINGAPORE â€” Finlandâ€™s official flight service Finnair celebrates its eighth anniversary of their Singapore-Helsinki route with a brand new enterprise class Summer time menu. The menu is concocted by Swedish Chef Tommy MyllymaÌˆki, whose dad and mom are Finnish. He has been a Finnair Signature Chef since 2017 and was nominated chef of the 12 months in Sweden. Tommy can be the inventive director for 5 Stockholm eating places and has represented Sweden within the prestigious Bocuse dâ€™Or competitors.
On the menu presentation on Thursday (30 Could), Tommy shared that he tries to vary up the menu three to 4 instances a 12 months, following the seasons. For winter, he tries to create a meatier dish to replicate the change in climate, one thing heat and richer, whereas in Spring, a lightweight dish is welcomed. Reflecting the Nordic tradition, Tommy and his crew follows the philosophy of meals intently, whether or not utilizing salmon and roe within the dishes or pairing blueberry juice with blueberry pies. Nonetheless, he understands it will also be tough to introduce the Nordic wilderness into the menu, particularly relating to sure wild mushrooms and herbs, as they could introduce pathogens.
Working within the aviation meals business is difficult, and Tommy works in tangent with the understanding of processing meals, particularly when it will get chilled and reheated on the airplane. Together with his crewâ€™s intention to make it good and presentable, he feels fortunate to have a crew that â€œis aware of tips on how to do methods within the kitchen whereas working inside security meals rules, particularly whenever youâ€™re making 400 to 500 parts a day.â€ Due to this, recipes are at all times mounted to make sure the identical commonplace and high quality utilized all through the method.
The dish created by Chef Tommy MyllymaÌˆki might be served on Finnairâ€™s Midnight Menu as a starter course â€“ a salmon tartar, served with marinated mushrooms, contemporary trout roe and sprinkled with fried onion.
Alongside this dish, mains of pan-seared perch with chilli-lemongrass sauce, bok choy in Balinese sauce and rice with candy potatoes; and braised beef cheek with purple wine sauce and mashed potatoes with truffle, carrots and pearl onions might be served. Kikorangi blue cheese and Brie will accompany the programs, and a alternative between ice cream, petit fours or contemporary fruits are supplied as dessert choices.
â€œWe Ìre excited to carry the perfect of Nordic flavours on boardâ€, says Maarit KeraÌˆnen, Head of Class (F&B), who oversees Finnairâ€™s long-haul flight meals ideas. â€œMeals performs a key function within the buyer expertise, and we’re delighted to supply just a little piece of the Nordics to our clients, who fly with us daily from Singapore to Helsinki.â€