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Get your ramen fix on Singapore Airlines flights from October 2019

Selected SIA Japan flights will soon feature speciality ramen dishes by Ramen Keisuke, which will also be available as Book the Cook options

First Class - Keisuke Lobster Ramen (front) and Keisuke Tonkotsu Ramen (back)

Singapore Airlines has announced a six-month collaboration with Ramen Keisuke, the largest ramen chain in Singapore headed up by Hiroshima-born Keisuke Takeda, to provide a selection of dishes in Business Class on Tokyo Haneda, Tokyo Narita and Osaka flights from 1st October 2019.

Passengers flying in First Class or Business Class from Singapore will also be able to pre-select one of these dishes through ‘Book the Cook’ over the same six-month period when flying on selected routes.

The dishes

Four different speciality dishes by Ramen Keisuke will feature on rotation in the inflight menu on selected Tokyo Haneda, Tokyo Narita and Osaka flights from 1st October 2019 to 30th March 2020:

Keisuke Tonkotsu Ramen

Featuring a creamy pork broth with sliced pork, cloud ear fungus and spring onion.

Keisuke Lobster Ramen

Featuring a rich lobster broth with sliced chicken, bamboo shoot, cloud ear fungus, leek and yuzu.

Business Class - Keisuke Lobster Ramen (front) and Keisuke Tonkotsu Ramen (back).jpg
Business Class Keisuke Lobster Ramen (front) and Keisuke Tonkotsu Ramen (back). (Photo: Singapore Airlines)

Keisuke Miso Ramen

Featuring a creamy miso flavoured pork broth with sliced pork, cloud ear fungus and spring onion.

Keisuke Niboshi Ramen

Featuring a smoky dried sardine and pork broth with sliced pork, fish cake, bamboo shoot and spring onion.

First Class - Keisuke Lobster Ramen (front) and Keisuke Tonkotsu Ramen (back)
First Class Keisuke Lobster Ramen (front) and Keisuke Tonkotsu Ramen (back). (Photo: Singapore Airlines)

The airline has gone to great lengths to ensure the quality and authenticity of the ramen dishes, saying:

“These dishes have been specially curated with chefs from both SIA and Ramen Keisuke coming together to ensure that the authenticity of a traditional Japanese dish is delivered to the highest quality. Multiple rounds of testing and simulation were conducted over a period of six months in both Japan and Singapore to ensure that the original and authentic tastes of the ramen dishes are retained in the high-altitude conditions of an in-flight environment. For example, this included fine-tuning the recipe and blanching time to maintain the chewy texture of the ramen noodles, using sous vide cooking to ensure the tenderness of the chicken meat, and sourcing for high-quality ingredients such as pork from Spain.” Singapore Airlines

SIA’s Senior Vice President Customer Experience, Mr Yeoh Phee Teik, and Mr Keisuke Takeda, founder of Ramen Keisuke, added:

“We are excited to have this opportunity to delight our customers with Chef Keisuke’s well-loved, award-winning ramen creations.” Yeoh Phee Teik

“Meticulous attention was paid to every detail – the texture of the noodles, richness of the broth, and quality of the ingredients used – all to ensure that the bowl of ramen tastes as good in the air as it does in a Ramen Keisuke restaurant. This is representative of our dedication to continuously enhance our food and beverage offerings to provide customers with more memorable in-flight experiences.” Keisuke Takeda

Book the Cook

Book the Cook options for customers flying from Singapore in First Class and Business Class will be the Keisuke Tonkotsu Ramen from October to December 2019 and the Keisuke Miso Ramen from January to March 2020.

While the airline has not stated which routes these ramen dishes will be offered on, they already appear as an option on our upcoming flight from Singapore to London in October (First Class) and to Brisbane in November (Business Class).

New Ramen BTC.jpg
The new dishes are already available as Book the Cook options on flights departing Singapore from 1st October 2019

This suggests they will be made widely available as Book the Cook options on flights departing Singapore during the October 2019 to March 2020 period.

The announcement of this latest dining collaboration comes two weeks after the airline launched a range of new wellness dishes in the first phase of a partnership with COMO Shambhala.

(Cover Photo: Singapore Airlines)

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