“Kiin Kiin,” one star Michelin restaurant in Copenhagen has created food to Singapore Airlines “All airlines have two things in common. The airplanes and seats. The difference they can make are flight attendants and food. Preparing food for passengers in an altitude of 10 km is a fun challenge. So we are very happy that we now have created food to Singapore Airlines.” So says Henrik Yde-Andersen, director and co-owner of Kiin Kiin, Copenhagen, one of two Thai restaurants in the world, which has a Michelin star.
Henrik Yde-Andersen is trained as chef and sommelier. “Earlier this year, Singapore Airlines made a competition for Nordic food on route from Copenhagen to Singapore. Kiin Kiin did not win at the Nordic dishes. However, Singapore Airlines was so excited about the Asian dish we had made, so they asked if we could develop it, so that it could be served on Singapore Airlines Asian routes, and perhaps on the route Copenhagen – Singapore, “says Henrik Yde-Andersen to TTO Scandinavia. “So far, we have made a dish to Business Class, Beef braised with Asian spices served with green peas and jasmine rice, to be served on the routes from this fall. Since it is often not so fun on economy class, we made an extra effort to create a dish for passengers in this class. However, Singapore Airlines have not yet accepted this dish. We are pleased to work with Singapore Airlines, for this airline has a proper budget for the food.” Salt and umami “A common dish from a restaurant will not taste good in an airplane 10 km up in the air. Therefore, one must hold his nose when on earth, to imagine how the dish will taste in the air.
There must be 10 percent more salt in the dish, just as you must use extra umami, which together with sour, sweet, salty and bitter is one of the five basic tastes, the human sense of taste can detect, “says Henrik Yde-Andersen. He started Kiin Kiin in 2004 along with partner Lertchai Treetawatchaiwong. Currently the two owns 12 restaurants and take aways, including restaurant Sra Bua at Kempinski hotel in Bangkok. “Do you have the desire to create food for other airlines?
“Yes, definitely. They can just call,” says Henrik Yde-Andersen
