The results of the 3rd edition of the Top Restaurant Awards will be announced in November. At the same time, one restaurant from the Top 50 list will be chosen to work with Singapore Airlines in Singapore to recreate a dish to be served in-flight from April 2020.
A special jury will select the winner from the Top 50 list. On the panel are:
Senior management of Singapore Airlines
Sanjeev Kapoor, celebrity chef, part of Singapore Airlines’ International Culinary Panel
Divia Thani, Editor, Condé Nast Traveller India
Kuttiah KS, Vice-President & Head of Marketing, NourishCo Beverages
The chef and team of the winning restaurant will have the exciting opportunity to travel to Singapore and experience the state-of-the-art in-flight kitchen facilities used by the airline, to understand the challenges and nuances of cooking for air travel, and to recreate a signature dish in this environment. The dish will be served to First and Business Class passengers for one month starting April 2020.
Singapore Airlines has always strived to offer exceptional gastronomical experiences and has tied up with eight world-renowned chefs to create new dishes inspired by their cultures and experiences. These award-winning chefs of global stature form the airline’s International Culinary Panel. Set up in 1998, the panel works closely with the carrier’s own chefs to specially create the unique selection that is available for Singapore Airlines passengers.
The panel of internationally celebrated chefs currently includes:
Alfred Portale - New York, USA
Carlo Cracco - Milan, Italy
Georges Blanc - Vonnas, France
Matthew Moran - Sydney, Australia
Sanjeev Kapoor - Mumbai, India
Suzanne Goin - Los Angeles, USA
Yoshihiro Murata - Kyoto, Japan
Zhu Jun - Shanghai, China
Singapore Airlines Senior Vice-President (Customer Experience) Yeoh Phee Teik says, “We are delighted to partner with Condé Nast Traveller & Himalayan Top Restaurant Awards 2019 to recognise the best culinary talent in India and showcase a flavour of their offerings on board Singapore Airlines. Taking the winning dish to the skies demonstrates our continued efforts to bring top-quality dining to our customers.”
Divia Thani, Editor, Condé Nast Traveller India, says, “We are delighted to announce this unique partnership with Singapore Airlines, which is a testament to its commitment to excellence in the skies. Singapore Airlines’ in-flight meals truly reflect the cultures and experiences of its superlative line-up of international chefs—something exceptionally difficult to manage in the air. It is also a true recognition of India's Top Restaurant Awards, which is only two editions old and already the new benchmark for excellence in the premium dining space in India. Our Top 50 list is the list that matters most to the F&B industry and to consumers across India, and thanks to this new partnership with Singapore Airlines, it will receive a well-deserved global spotlight. Our restaurants across India deserve word recognition, and this is a great step. We have always believed that travel and food are inextricably linked, and this is an alliance we can all be very proud of.”
Launched in 2017, the Condé Nast Traveller India and Himalayan Sparkling Top Restaurants Awards list is already the most revered in the Indian culinary world. Voted for by more than 100 of India’s top tastemakers and influencers, the property is a definitive list of the 50 finest premium restaurants in the country. Indian Accent took the top spot in 2017, followed by The Bombay Canteen in 2018.
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