While an airline might have one or two routes than rank in the top 10 longest in the world, Singapore Airlines has three. In 2018, the airline took its place on the throne with the relaunch of non-stop flights between Singapore and Newark, in addition to non-stop flights to Los Angeles and San Francisco.
Singapore is reopening to the world with its new “vaccinated travel lane” program and travelers booking non-stop flights from the US will be able to skip quarantine if they meet the requirements. And waiting for them onboard will be an entirely new offering come January.
Chef Greg Frey Jr is the executive chef at Golden Door. His job is to ensure that spa-goers not only enjoy their meals but that the food being served contributes to the overall wellbeing of the guests.
It’s a delicate balance between controlling portions and crafting a meal that will satiate enough so that guests aren’t asking for more. He jokes that his job is to ensure that patrons aren’t sneaking off to the local In-N-Out Burger amidst a wellness retreat.
“The food is not meant to be very overarching, very high-end, and very fancy,” Frey told Insider. “I’m here to feed you not to starve you.”
Helping bring Frey’s creations to the airline world is Antony McNeil, Singapore Airlines’ global food & beverage director, along with the executive chefs of the airline’s contracted catering facilities.
“There are some dishes that are on here that are created solely for our partnership, but there are many of these that are big favorites for our guests,” Frey said.
The Golden Door’s signature dish, served like clockwork every Sunday, is the miso-glazed black cod. For the spa-goers, it provides energy for the next morning to take on the day’s activities while for airline passengers, it could give them the energy to take on the day after a long flight to the US or Singapore.
Meal choices are very deliberate in that each ingredient serves a purpose. It’s a skill that Frey has spent the better part of the last decade honing while at Golden Door.
Some of the other dishes that Golden Door spa-goers will enjoy over the course of the week that may soon find their way onboard Singapore Airlines planes include the portobello meatballs in an heirloom tomato sauce with risotto…
Smoked fennel duck with chow-chow sauce…
Citrus grilled shrimp salad with ginger balsamic dressing…
And blue crab tower with wheatberry salad.
Travelers on the non-stop flights between Singapore and the US spend as much as 19 hours on the plane, giving them ample time to try a variety of the menu items across the three meal services.
Frey sources the ingredients for his meals from the Golden Door’s multi-acre garden just beyond the main resort area. Insider toured the garden, as well, and found a cornucopia of produce intended to feed the 40 weekly Golden Door visitors.
“The purpose of this relationship is to develop a robust and a very flexible wellness program,” Betty Wong, Singapore Airlines’ division vice president of in-flight services and design, told Insider. “We want to make sure that these options are available, but at the end of the day, the choice is yours.”