The next time you’re flying out of Singapore Changi Airport Terminal 1, and have the chance, visit the Qantas Singapore First Lounge. Because there’s a new seasonal menu including a Milo Dinosaur pannacotta that’s gonna bring back memories of the beverage topped with Milo powder.
Every quarter, Neil Perry, Qantas’ Director of Food, Beverage, and Service, along with his team of consultants, designs a seasonal menu for the First Lounges, featuring fresh, seasonal ingredients for travellers.
Singapore-born Executive Chef Linda Sim grew up helping her mother serve at a hawker center on Sentosa Island. Although she didn’t start cooking until she was 17, while waiting for her school results, she quickly found her passion in the kitchen. Her first cooking experience came as a casual worker at Shangri-La Sentosa, where she initially planned to work for just a year or two before pursuing her dream of becoming a police officer. However, three months in, Linda began a three-year stint as a Commis Three at Shangri-La, where her first task was peeling 40kg of onions full-time.
Her persistence paid off as she progressed through various restaurants in Singapore, including her introduction to Australian cuisine at Boomerang in Robertson Quay. Linda later worked at prominent Australian restaurants like South Coast at Marina Bay Sands and Rochester Park Restaurant. She eventually joined Qantas Lounges as Chef De Partie and Sous Chef before being promoted to Executive Chef of the Business Lounge in 2017. When Qantas opened its First Class Lounge in 2019, Linda took charge as Executive Chef of both lounges, overseeing a team of 24 kitchen staff today.
“I love cooking, I love my team, and I love interacting with Qantas customers here in Singapore -especially when they like my food!”
Chef Linda Sim, Executive Chef, Qantas Singapore First & Business Lounge
New menu highlights at the Qantas Singapore First Lounge include Rice flour gnocchi with roast fennel, zucchini, salsa verde and Reggiano parmesan; Humpty Doo barramundi with sweet potato puree, green olives and preserved lemon salsa; and Linda’s nasi lemak with beef rendang, boiled egg, cucumber, anchovies and sambal chilli.
On the seasonal menu, desserts include Milo Dinosaur Pannacotta, and Dom’s Pistachio Crème Puff with Raspberry.
Qantas operates flights from Singapore to London, Sydney, Melbourne, Brisbane and Perth and, from late-March 2025, will be launching flights to Darwin. Just last month, Qantas announced an additional five weekly services from Singapore to Australia, with three extra flights to Sydney and two to Brisbane, commencing later this year and adding an additional 2,500 seats per week from Singapore.
