With an annual food and beverage budget around $500 million, Singapore buys food from 52 "stations" around the world to produce 55,000 dishes each day. Maine lobster, caviar, and Wagyu beef are staples. Frozen vegetables are verboten unless fresh cannot be had. The salmon is no longer farmed, in most cases, but wild. The secret to success in making "airplane food" a restaurant-caliber dining experience lies with attention to detail. Sauces are not mixed, for example, long before they are served. The temperature of each plate's component ingredients is regulated closely. Foods are combined on the plate at altitude, not in a kitchen hours before departure.