Qantas introduces new dishes to its Singapore lounges, celebrating decades of Crew tradition

Qantas has introduced two new dishes to its Singapore lounges, inspired by a decades‑long relationship with a local restaurant that became a much‑loved stop for generations of Qantas pilots and cabin crew.

The dishes:
- Crispy spring rolls → served in the First Lounge.
- Nuclear chicken → served in the Business Lounge.

The story:
- Wing Seong Fatty’s began during WWII, when Au Yuen and his son “Fatty” risked their lives to feed prisoners of war.
- Word spread among Australian servicemen and RAAF pilots, and soon Fatty’s became a ritual stop for Qantas crews flying the Kangaroo Route.
- For decades, pilots described it as “the familiar table at the end of a long flight.”

The collaboration:
- With Fatty’s closing, Qantas worked with the Au family — including third‑generation custodian “Skinny” and his brother Kelvin — to preserve the recipes.
- The dishes were handed down to Qantas chefs and showcased at a celebratory event.

Sentiment:
- Qantas leaders emphasized that Fatty’s was “more than just a restaurant” — it was part of the airline’s identity in Singapore.
- Chief Pilot Dick Tobiano noted it was a place where crews from different bases came together, and expressed gratitude to the Au family for their decades of friendship.

It’s a rare example of an airline honoring not just food, but the cultural rituals of its crew. Almost like embedding a memory into the travel experience itself.