SINGAPORE — Frequent business class flyers of Qantas would have noticed some changes in the menu of the Qantas Singapore Lounge at Changi Airport. It’s the handiwork of Qantas’ consulting chef and general Down Under culinary superstar Neil Perry, whose empire includes the legendary Rockpool and Spice Temple.

“There’ll be more of a mix. There’s a buffet set-up for people who don’t want to wait, some cocktails from Spice Temple and food such as sliders on trays which will be brought around,” the 56-year-old said about the new menu. He’s just as excited about creating food you consume in the air.

“Up until 10 years ago, you wouldn’t get much choices in terms of in-flight entertainment. It was limited and boring, but now there are so many more movies and options. I see airline food changing likewise.” SERENE LIM

Q: What do you love most about travelling?

A: Getting on an aeroplane. I’ve seven restaurants in Australia and do about one to two flights a week to get to them. Being on an aeroplane gives me time to be quiet and chill. During that time, I know I have nothing to worry about. And I don’t suffer from jet-lag too badly, either.

Q: Being a Sydney-sider, which are some of your favourite restaurants (not the ones you own)?

A: I like a lot of the small ethnic restaurants such as Noodle King and Chairman Mao; Mary’s in New Town is a bar with great burgers, and I enjoy going to 10 William Street as well.

Q: How do you ensure you eat well on your travels?

A: There are a bunch of chefs I know all over the world whom I’d ask (for recommendations). Anyway, you can now easily Google it; there are good bloggers with recommendations you can trust, as well as published guides. Make sure these people are on the same page as you taste-wise. Actually, I had lots of bad food overseas. Some were also really mediocre. Like in Paris, I realise you can end up paying a lot for really ordinary food. You have to be in the know, so it’s best to do your research.

Q: Are there any cities that you love for food then?

A: Tokyo. I can’t ever get a bad meal there. Whether it’s just street food or really high end avant-garde fare, they’re all excellent in their own ways. That and San Sebastian.