Cycle 3 – Item 282
13 (Sat) October 2012
Murgh Dum Biryani
3.5
aboard Singapore Airlines – SQ 468
-Singapore en route to Colombo-
44th Conference of the Asia-Pacific Academic Consortium on Public Health: Day 1 of 5
- Day 1 (3.282 Murgh Dum Biryani)
- Day 2 (3.283 Seerfish White Curry Meal)
- Day 3 (3.284 Lamprais)
- Day 4 (3.285 Thali)
- Day 5 (3.286 Lobster Tempered in Spices)
In transit, Incheon to Singapore to Colombo. I’ll be attending and presenting at APACPH44. Heading back on Wednesday night.
DINNER 1
Dinner 1 was served on the first flight from Incheon to Singapore. Around 6PM. Choice of braised beef or hot spicy eel, I went with the latter. Never had hot spicy eel on a plane.
With all due respect to Singapore Airlines, the food wasn’t that good. Likely sourced from Korea, judging by its East Asian flavors and subpar quality. Oh well.
On any overseas trip, I usually buy a few bottles of whisky at the duty free store. Even though travelers aren’t allowed to open bonded duty free purchases until after passing through customs at the destination, I sometimes secretly open a bottle on the plane if it’s a long flight, and the movie selection is good, and the flight attendants are being stingy with the booze. Drinking Scotch and watching movies for hours on end, punctuated every once in awhile with food service – that’s the dream.
This time, because of the layover in Singapore, where security would confiscate any opened bottles of liquid going through to the transit lounge, I had to buy something that I could either finish or afford to throw away. The only thing small item was a 375ml split of Scotch Blue International, a blended whisky produced in Scotland and bottled in Korea. It’s pretty bad, but bad Scotch is better than good anything-else, as far as I’m concerned (except maybe good bourbon) (or good tequila) (or good sparkling wine). Even though I finished the bottle before landing in Singapore, I didn’t feel drunk in the slightest upon arrival, as if the reverse time difference had set my condition back to a point before I’d begun to imbibe.
DINNER 2
Dinner 2 was served on the second flight from Singapore to Colomobo. 6 hours later at around 8:30PM in Sri Lanka (around midnight in Korea), due to the 3.5-hour time difference. With a choice of fish pasta or murgh dum biryani, I went with the latter. Never had murgh dum biryani on a plane.
It was awesome. Even the yogurt was good, and I don’t like yogurt. I’d go so far as to say that it was one of the best South Asian meals that I’ve ever eaten anywhere, seriously. I have to hand it to the Singaporeans, who boast one of the world’s proudest culinary cultures, for making airplane food taste good.
I can’t wait to see what they serve on the way back.
That’d be fun to continue flying back in time and eat dinner over and over again.
(See also GLOBAL FOOD GLOSSARY)
(See also IN FLIGHT)
