KrisFlyer First Class cable car Sky Dining
As we go into the ninth month of not being able to travel, frequent flyers and occasional vacationers alike are starting to feel the holiday itch real bad. If you’ve got a ton of KrisFlyer Miles to exhaust and don’t mind splurging on an airborne experience of sorts, then you can treat yourself to an SIA First Class meal aboard a cable car.
We’ve already covered the SIA@Home experience, but SIA@Home in a cable car runs from 20th November – 6th December and presents you with a First Class dining experience for two with a choice of three menus to choose from.
Here’s how the evening will roll out:
5.30PM: Pre-boarding appetiser of a cocktail and SIA’s famed satay
The evening kicks off with appetisers in the form of a refreshing nitro cocktail and SIA’s iconic satay that’s exclusive to Business and First class passengers at the Dusk Restaurant and Bar. If you’re curious to try the all-new Impossible vegan SIA satay, you’re in luck as that’s an option, too.
6.30PM: Dinner aboard the cable car prepared by a world-renowned chef
In true First Class fashion, the experience gives you a choice of three cuisines: Australian, Japanese and French. These are each prepared by a world-class chef on Singapore Airlines’ International Culinary Panel, with treats such as Confit Duck Leg with Pork Sausage Cassoulet and Poached Lobster Flavoured with Extra Virgin Olive Oil on the French and Australian menus.
Each cuisine is served on a set date:
- 20th Nov, 6th Dec – Japanese menu prepared by Yoshihiro Murata
- 21st Nov, 4th Dec – French menu prepared by Georges Blanc
- 5th Dec – Australian menu prepared by Matt Moran
Hardcore a Jap food lovers like me, might opt for the Kyo-Kaiseki meal curated by seven Michelin star-adorned Chef Yoshihiro Murata. Served in a variety of small, vibrant courses, this authentic gastronomic experience unique to Kyoto is also a feast for the eyes.
The top three dishes are the Sakizuke, while the bottom dish is the Mukouzuke.
The first round of entrees presents you with a trio of appetisers – Sakizuke, the sashimi dish – Mukozuke and a rice dish served before the main course – Oshinogi, all designed to whet your appetite.
As authentic and luxurious as they are, these in-flight courses have to adhere to international regulations – which means no raw food. Nonetheless, the “sashimi” courses showcase a range of creative prep work that preserve the refreshing ocean-fresh flavours.
From the Sakizuke’s marinated salmon gently wrapped around a cured yolk to the light and even sear of the miso tuna of the Mukozuke course, these dishes would look right at home served up at an upscale Japanese restaurant. Other highlights included the rare matsutake mushrooms and chrysanthemum leaves – seasonal staples of kyo-kaiseki served in Autumn.
Soba fans know the magic is in the texture and the slight nuances of taste, and the Oshinogi delighted with its warm, autumnal colours. This course of buckwheat noodles transported me with a medley of floral, unctuous and zesty flavours – with toppings of chrysanthemum petals, salmon roe and Japanese sudachi lime to tie it all together.
The Futamono (second course), Yakimono (grilled dish), Gohan (rice), Kounomono (assorted pickles) and Tome Wan (dashi soup).
The second round of service arrived the same way – served as small courses, but this time made to be paired with the main staple of Red Shiso Rice. It’s a true assortment of flavours – a melt-in-your-mouth portion of braised beef, alongside a butterflied baked prawn blanketed with creamy sea urchin.
In true Japanese fashion, you’ll top your meal off with assorted pickles and a comforting bowl of dashi soup.
The caramelised top added some welcome texture to the soft creamy cake.
To end the meal, the Mizugashi or dessert you can expect is a delectable square of honey sponge cake that featured a smoky scorched top that balanced the tartness of the fresh fruits on the side.
Each menu has a wine selection of the 2017 Domaine Laroche Chablis, or the 2014 Albert Bichot to pair with your upscale nosh. And the Japanese menu comes with an additional bottle of Sake for you to enjoy, accounting for the slightly higher “price” in terms of miles.
You can also choose to top up $120 (excluding 7% GST) to replace your wine with Singapore Airlines First Class champagne.
And decadent meal aside, possibly the best part of the whole dining experience is the fact that you’ve got a bird’s eye view of the cityscape in all its glory at night. Try spotting landmarks such as the Hard Rock Hotel, Vivo City and Faber Peak aglow in the background.
Image credit: Deborah Gan
To sweeten the whole deal, you’ll even walk away with an SIA amenities kit that comprises soap, body lotion, a scented candle, lip balm and even a mini wishing bell to pen your little wishes down.
The verdict: is the KrisFlyer cable car dining experience worth 65,000 miles?
The price for this KrisFlyer cable car experience starts from 65,000 miles – for reference, a return Economy flight to Tokyo will set you back 50,000 miles. While it may be on the pricier end, the experience is definitely one of novelty for willing to splurge for a change of scenery this year. It’s particularly good for lovebirds celebrating anniversaries as the whole evening is both exclusive and romantic.
The usually bare cable car seats are covered with a thick cushioned seat so you’ll be comfortable for the whole 90-minute ride and there’s even a Bluetooth speaker provided for you to hook up your device to put on some romantic tunes or your anniversary song.
If you’re looking for a variety for the price you’re paying, then the Japanese menu is the way to go since it features 17 different food items to savour, while the French and Australian menus consist of an appetiser, main, pastry and desserts.
This First Class cable car dining experience is only open to KrisFlyer members. One Faber Group is also offering “Fly Me To Italy”, which serves up a four-course Italian menu ($328++ for two) from 1st December 2020
Price: From 65,000 miles
Address: Faber Peak, 109 Mount Faber Road, Singapore 099203
Dates: 20th November – 6th December
Check out our other articles on novel experiences:
Disclosure: This review was of a media-exclusive tasting session, but all opinions expressed here are the author’s own.
Photography by Clement Sim.