Thank you posting the menu for SQ25/26, cawhite! It's great to have an update for the menu on this route. Hope you had great flights aboard Singapore Airlines. I am so curious about VS Clubhouse at JFK. Do you like it?
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Originally posted by SQ LPP View PostThank you posting the menu for SQ25/26, cawhite! It's great to have an update for the menu on this route. Hope you had great flights aboard Singapore Airlines. I am so curious about VS Clubhouse at JFK. Do you like it?Last edited by cawhite; 17 November 2008, 06:42 AM.
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Originally posted by cawhite View PostPer your request, I also picked up the Business Class menu on both routes. I thought we already talked about the VS Clubhouse? Of course (as you know), both SQ segments were very good.
Yes, you did tell me about the VS CH. This old man is forgetful.
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SQ 333 CDG - SIN October - November 2008
Lunch menu FROM PARIS TO SINGAPORE
Create your gastronomic experience from our selection of tantalising options.
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Artichoke heart with pigeon and foie gras
SOUPS
Mushroom soup with spices
Chinese style seafood soup
SALAD
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
Thousand Island dressing
Balsamic herb dressing
MAIN COURSES
*Roasted king scallops served with sweet and sour soya sauce, pan fried ceps mushroom, baby leek and pilaf rice
Thai style beef masaman curry with seasonal vegetables and steamed rice
Pan roasted chicken breast served with truffle sauce, leek and onion ragout, baby carrots and buttered potato
Szechuan style pork served with selected vegetables and fried noodles
^Vegetable cannelloni with spicy tomato sauce, asparagus, semi dried tomatoes and arugula
Dorade congee
Rice porridge with sliced dorade fillet and ginger
(also available for breakfast)
DESSERTS
*Baba with cherry in kirch syrup
Vanilla ice cream with cherry in kirch syrup
CHEESES
Selection of roquefort, saint maure, tomme blanche and camembert cheeses served with garnishes
FRUITS
Fresh fruits in season
* Exclusively created by Georges Blanc, Vonnas
^Specially prepared meatless selection.
SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.1 10-11 FC
Light bites FROM PARIS TO SINGAPORE
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight
NOODLES
Chicken noodle soup
Rice noodle in chicken broth served with vegetable and sliced chicken
SANDWICHES
Croissant with smoked salmon, herb cream cheese, tomato and cucumber
Baguette with mozzarella cheese, tomato and basil
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini chocolate cake
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.2 10-11 FC
Breakfast FROM PARIS TO SINGAPORE
Start your day on the right note, with a wholesome breakfast of your choice.
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes or muesli with milk Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Dorade congee
Rice porridge with sliced dorade fillet and ginger
Pancake gratinated with ham and cheese, roasted tomato and broiled mushrooms
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of bacon, chicken sausage, vine ripened tomato and mushrooms
Continental Breakfast Assorted bread with preserves
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.3 10-11 FC
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New Update F Menu as of 24 November 2008 up to post 260
SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116, 174
SQ 2 SIN - HKG - SFO 40, 118, 157, 176
SQ 11 LAX - NRT - SIN 23, 60, 148, 204
SQ 12 SIN - NRT - LAX 11, 12, 205
SQ 15 SFO - ICN - SIN 62, 95, 127/128, 209
SQ 16 SIN - ICN - SFO 54, 150
SQ 25 JFK - FRA - SIN 72, 158, 254
SQ 26 SIN - FRA - JFK 7, 113, 182, 213, 255
SQ 28 SIN - TPE - LAX 86, 87
SQ 62 SIN - DME - IAH 147
SQ 219 SIN - SYD 59
SQ 221 SIN - SYD 14, 233
SQ 222 SYD - SIN 36, 70, 232
SQ 228 MEL - SIN 146
SQ 231 SIN - SYD 145
SQ 233 SIN - SYD 236, 252
SQ 234 SYD - SIN 237, 253
SQ 237 SIN - MEL 224
SQ 285 SIN - AKL 27, 35, 231
SQ 286 AKL - SIN 15, 19, 32, 172, 228
SQ 308 SIN - LHR 149, 179
SQ 317 LHR - SIN 138
SQ 318 SIN - LHR 160, 170, 225
SQ 319 LHR - SIN 13, 26, 34, 183, 230
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33, 229
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107
SQ 331 CDG - SIN 134
SQ 332 SIN - CDG 220, 234
SQ 333 CDG - SIN 259
SQ 334 SIN - CDG 31, 244
SQ 341 ZRH - SIN 235
SQ 342 SIN - ZRH 249
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42
SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129, 186
SQ 467 CMB - SIN 99, 100, 109, 197
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52
SQ 602 SIN - ICN 222
SQ 603 ICN - SIN 45, 223
SQ 631 NRT - BKK - SIN 102
SQ 632 SIN - BKK 103
SQ 636 SIN - NRT 159 A380 Inaugural
SQ 638 SIN - NRT 64, 115
SQ 803 PEK - SIN 242
SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120
SQ 857 HKG - SIN 85, 125, 144
SQ 860 SIN - HKG 44, 216
SQ 862 SIN - HKG 48, 65, 98
SQ 863 HKG - SIN 219
SQ 865 HKG - SIN 41, 93, 119, 169
SQ 866 SIN - HKG 238
SQ 870 SIN - HKG 198
SQ 873 HKG - SIN 156
SQ 882 SIN - ICN 16
SQ 910 SIN - MNL 199
SQ 912 SIN - MNL 206
SQ 915 MNL - SIN 207
SQ 917 MNL - SIN 143
SQ 918 SIN - MNL 142
SQ 951 CGK - SIN 88
SQ 952 SIN - CGK 188, 194
SQ 953 CGK SIN 189, 196
SQ 956 SIN - CGK 89, 190
SQ 957 CGK - SIN 90, 191
SQ 962 SIN - CGK 195
SQ 963 CGK - SIN 193
SQ 966 SIN - CGK 241, 251
SQ 967 CGK - SIN 240, 250
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96, 140
SQ 971 BKK - SIN 81, 111, 248
SQ 973 BKK-SIN 141, 217
SQ 975 BKK-SIN 243
SQ 976 SIN - BKK 76, 200
SQ 978 BKK - SIN 211
SQ 979 BKK - SIN 77, 101, 181
BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133, 137, 212, 218, 226
Updated as of 25 November 2008 (post #260)
SQ 60 SIN - BKK 50
SQ 62 SIN - BKK 30
SQ 63 BKK - SIN 49
SQ 64 SIN - BKK 18
SQ 65 BKK - SIN 39
SQ 67 BKK - SIN 17, 47, 63
SQ 68 SIN - BKK 29, 46
SQ 118 SIN-KUL 114
SQ 119 KUL-SIN 114
SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58
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SQ12 SIN-NRT-LAX F Menu - October 2008
Kyo-kaiseki
SAKIZUKE
Tile fish with beancurd paste, ponzu dressing
HA-SUN
Pacific saury sushi, snow crab roll, beef with asparagus, chestnut,
eggplant with quail, salmon roe
MUKOUZUKE
Marinated seabream
MEN
Cold noodles
DAINOMONO
Grilled barracuda with sea urchin paste, turnip flower
TAKIAWASE
Simmered conger eel with beancurd
SUZAKANA
Egg and salmon roll, marinated lobster, ginger dressing
COHAIM & KOUIMOMONO
Steamed rice with yam and pickles
TOME-*** [I have no idea why this got censored. ]
Clear soup
MIZUCASHI
Dessert
lunch FROM SINGAPORE TO TOKYO
Create your gastronomic experience from our selection of tantalising [SQ’s spelling mistake, not mine] options.
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Duckliver terrine with smoked duck breast, fig compote, baby lettuces and
mustard dressing
Marinated king scallops served with pickled baby artichoke and mustard dill
dressing
SOUPS
Double-boiled chicken soup with ginseng
Cream of celery
SALAD
Lollo biondi with oat leaf and yellow-red cherry tomato
Apple balsamico dressing
Creamy french dressing
MAIN COURSES
Penne arrabiatta served with arugula and gratinated lobster
Grilled Yorkshire pork loin in sage jus, buttered vegetable and mashed garlic
potatoes
Singapore claypot rice
Baked rice in claypot with marinated chicken and mushroom served with Chinese
greens
^ Warm four cheeses quiche served with mixed baby lettuces, roasted pear and
balsamic dressing
^ Specially prepared meatless selection.
SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC
DESSERTS
Tiramisu cake served with espresso ice cream and vanilla sauce
CHEESES
Selection of camembert, sundried tomato cream cheese, smoked scamorza and
emmenthal cheeses served with garnishes
FRUITS
Fresh fruits in season
SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC
Kyo-kaiseki
(same as above)
dinner FROM TOKYO TO LOS ANGELES
Create your gastronomic experience from our selection of tantalising options
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh
lemon
SOUPS
Chinese seafood soup
Cream of cauliflower with smoked ham
SALAD
Baby spinach, rucola, fruit tomato with red and yellow endives
Japanese style creamy sesame dressing
Balsamic and virgin olive oil dressing
MAIN COURSES
* Seared sirloin in red wine sauce, roasted vegetables and sauteed potatoes with
capers
Thai style red curry chicken, seasonal vegetables and steamed rice
Spaghetti arrabiatta served with arugula and grilled tuna steak
^ Spinach and ricotta cheese ravioli served with tomato herb sauce, sauteed ceps,
arrugula
* Exclusively created by Cordon Ramsay, London
^ Specially prepared meatless selection.
SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC
DESSERTS
Chocolate orange cake with orange sorbet and amanatsu orange salad
CHEESES
Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and
nuts
FRUITS
Fresh fruits in season
SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC
light bites FROM TOKYO TO LOS ANGELES
Should you fancy a little snack or something more substantial in between your meals,
simply make your selection known to our crew, during the flight
NOODLES
Kitsune udon soup
Tempura udon soup
Vegetarian and non-vegetarian instant noodles
SANDWICHES
Savoury sandwich
Vegetarian sandwich
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
A selection from the fruit basket
Assorted walkers biscuit
SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC
Kyo-kaiseki
KOBACHI
Spinach with sesame paste, lotus root
ZENSAI
Marinated radish with wasabi, webfoot octopus
TAKIAWASE
Simmered gingko nut, shimeji mushroom, carrot and wheat gluten
in minced chicken sauce
YAKIMONO & ASHIRAI
Grilled pacific saury, eggplant, ginger
COHAN OR OKAYU
Steamed rice or rice porridge
KOUNOMONO
Pickles
SHIRU
Miso soup
before touch down FROM TOKYO TO LOS ANGELES
As your destination nears, refresh your senses with our delightful culinary treats
TO START WITH
A choice of apple, tomato or
freshly squeezed orange
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
ENTREES
Gyuniku udon
White wheat noodles in light bonito fish broth garnished with thinly sliced beef
Fluffy hotcake served with mixed berries, cottage cheese, maple syrup and
chicken chipolata
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FCLast edited by HUGE AL; 4 December 2008, 12:32 PM.HUGE AL
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SQ863 HKG-SIN DEC08
WINE LIST
Champagnes
Dom Perignon 2000
Krug Grande Cuvee
White Wines
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien
Castello di Fonterutoli 2004 Chianti Classico
Port
Dow's 20 Year Old Tawny Port Portugal
LUNCH
Create your gastronomic experience from our selection of tantalising options.
Appetisers
*Anti pasto
Procuito ham with celeriac remoulade, piperade, grilled asparagus with extra virgin olive oil, parmesan cracker
Lobster medallions with mesclun salad
Lime cocktail sauce
Soup
*Peking duck consomme with dumpling, shaved abalone, mushrooms
Salad
Mizuna with shaved fennel and cherry tomato
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing
Main courses
*Grain fed chicken with roasted pumpkin, asparagus and rosemary jus
Nage of braised oxtail with baby carrot, spinach and penne pasta
Braised udon noodles with seafood, black mushrooms and Chinese greens
Crusted Chilean seabass with warm potato and tomato salad, olive oil dressing with jus and julienne of vegetables
~Braised "Bai Ling" mushrooms, pak choy, red pepper and ee-fu noodles
Desserts
*Chocolate delice
Layers of caramel truffle and chocolate mousse granduji with English cream sauce
Cheeses
Lactos blue, boursin, emmenthal and brie cheese served with garnishes
Fruits
Fresh fruits in season
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
~Specially prepared meatless selectionLast edited by KeithMEL; 7 December 2008, 12:56 AM.All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.
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SQ318 SIN-LHR DEC08
WINE LIST
Champagnes
Dom Perignon 2000
Krug Grande Cuvee
White Wines
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red Wines
Chateau Cos d'Estournel 1999 Saint-Estephe
Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia
Port
Dow's 20 Year Old Tawny Port Portugal
LUNCH
Create your gastronomic experience from our selection of tantalising options.
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled Malossol caviar
With Melba toast and condiments
*Salmon mousse medallions with piperade
Soups
*Fennel cream soup with mint scallop salpicon and pasta shells
Oriental chicken soup with asparagus and beancurd
Salad
Green frisee, red oaks and coral lettuces with assorted tomatoes
Herb walnut dressing
Japanese style creamy sesame dressing
Main Courses
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato
Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chye sim and mushroom
*Chicken in tarragon sauce with vegetables and raisin-basmati rice
Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish
~Saffron fettuccine pasta with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto
Desserts
Provence style peach tart, almond icing
Rosemary ice cream with orange salad
Cheeses
Selection of red cheddar, fruit cream cheese, saint albray and le vieux pane cheeses served with garnishes
Fruits
Fresh fruits in season
*Exclusively created by Georges Blanc, Vonnas
~Specially prepared meatless selection
LIGHT BITES
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight.
Noodles
Fish ball noodle soup
Vemicelli or flat rice noodles in broth served with fish balls and fish cakes
Prawn noodle soup
Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles
Sandwiches
Beef pastrami with garlic focaccia sandwich
Tuna mayonnaise with onion ciabatta
Roasted portobello mushrooms with plain ciabatta
Snacks
Cashew, almond or macadamia nuts
Chocolate bar
Assorted biscuits
Potato chips
A selection from the fruit basket
Assorted walkers biscuit
LIGHT MEAL
Lean back and unwind with our simple yet delightful culinary selection
Appetiser
Duck foie gras terrine with mesclun and red onion jam
Main Courses
Gaeng phed gal
Thai style curry chicken served with preserved vegetable omelette and steamed rice
Seabass with lobster sauce, braised young leek, fava beans and buttered new potatoes
Warm beef pastrami, cheddar cheese and roast vegetables panini served with tomato soup
Dessert
Wine jelly with berries in chocolate cupAll opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.
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SQ2 SIN-HKG Nov 2008
DINNER
From SINGAPORE TO HONG KONG
November 2008
APPESTISERS
Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo and wolfberries
Tian of crabmeat and avocado salad
Basil oil and liquid mango
SOUP
Double-boiled soup with morel mushrooms, bamboo pith and wolfberries
SALAD
Crispy garden salad
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing
MAIN COURSES
Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice
Baked crusted Chilean bass with white wine-chive sauce, brocolini, cherry tomato and pea mash
Seared tournedos of beef with thyme jus, roasted vegetables and seared aspargus
Singapore sliced fish soup served with steamed rice
Broth with sliced pomfret fillet, tofu, tomato, seaweed and Chinese greens
A flavourful light local favourite
Braised bai ling mushroom with bamboo shoot, carrot, xiao pak chye and Shanghainese noodles
DESSERTS
Lemongrass jello with sea solives and barley
Balck and white sesame pudding
CHEESES
Selection of kapiti aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes
FRUITS
Fresh fruits in season
Exclusively created by Sam Leong of Tung Lok Group, Singapore
Sam's choice
Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries
~
Double-broiled soup with morel mushroom, bamboo pith and wolfberries
~
Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice
~
Lemongrass jello with sea olives and baley
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SQ2 HKG-SFO November 2008
SUPPER
From HONG KONG TO SAN FRANCISCO
APPETISERS
Oven-baked warm bamboo clam with pesto veloute and cheese
Salad of marinated Alaskan crabmeat with mango
SOUPS
Cream of aspargus garnished with roasted pinenuts
Double-broil Cantonese beef broth with turnip and carrot
SALAD
Butter lettuce heart with baby cress and cherry tomato
Balsamic and virgin olive oil dressing
Singapore dressing infused in shallot oil sambal, lime and honey
MAIN COURSES
Seared beef fillet in barolo wine sauce with grilled vegetables and potatoes
Braised wanton noodles with dried prawn roe and oyster sauce served with conpoy dumplings in soup
Seared Chilean bass in vanilla veloute, roasted vegetables and sauteed pea shoots
Braised beancurd with vegetables and fried vegetable rice
DESSERTS
Almond tuile shell with ice cream and berries
CHEESES
Lactos blue, boursin, emmenthal and brie cheeses served with garnishes
FRUITS
Fresh fruits in season
shi quan shi mei
"a complete and perfect chinese culinary experience"
COLD XIAO CHI
Lobster with picked bamboo shoot
Chicken with szechuan cucumber salad
Pork belly with rice noodle
Beancurd with black sesame in xo sauce
SOUP
Beef with turnip and carrot soup
CUISINE FROM THE WOK
Cantonese style braised abalone
"Kwai fa" steamed chicken
Braised five spice beef short rib
Stir fried kailan with red capsicum
FROM THE PADDYFIELD
Choice of steamed rice or porridge
A SWEET NOTE
Warm sesame crepe with banana-lotus paste, sesame ice-cream and strawberry coulis
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SQ2 HKG-SFO November 2008
LIGHT BITES
From HONG KONG TO SAN FRANCISCO
NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
SANDWICHES
Reuben sandwich
Focaccia bread with roasted vegetables and cheese
SNACKS
Cashew, almond or macadamia nuts
Chips
Cookies
Chocolate bar
Snack bar
A selection from the fruit basket
BEFORE TOUCHDOWN
From HONG KONG TO SAN FRANCISCO
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruits with cottage cheese
STARTERS
Choice of cereal or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt
ENTREES
Prawn dumpling congee
Rice porridge served with prawns and prawn meatballs topped with deep fried Chinese cruellers
Braised ee-fu noodles with chicken and leafy greens
Grilled chicken in jus with sauteed mushrooms, roasted tomato and potatoes
Fresh eggs prepared on board (baked, soft boiled or scrambled)
With your choice of bacon, beef sausage, vine-ripened tomato, mushrooms and potato cake
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
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SQ2 HKG-SFO November 2008
champagnes & wines
CHAMPAGNES
Dom Pérignon 2000
Krug Grande Cuvée
WHITE WINES
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand
Sonoma Cutrer Chardonnay 2005 Russian River California
RED WINES
Chateu Leoville-Poyferre 2001 Saint-Julien
Dry Creek Cabernet Sauvignon 2005 Dry Creek Vally California
PORT
Dow's 20 Year Old Tawny Port Portugal
MIX OF THE MONTH
Tropical Sparkle
A refreshing-yet-fruity blend of lime cordial and 7-up with orange & tomato juice
SINGAPORE AIRLINES' UNIQUE CREATIONS
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Alspritzer
A sparkling mix of vodka shaken with apple and 7-up
Solitaire Dreams
A cool concoction of rum, pineapple juice and a Sling mix with ginger ale
Sunrise Breezer
A refreshing blend of sake and bitter lemon
Sweetness in Darkness
A unique mix of red wine and a splash of coke
Vodka Flush
A tantalising drink of vodka, apple juice and bitter lemon, topped with 7-up
Apple Bliss
An appetising and refreshing blend of apple juice and bitter lemon, topped with 7-up
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato and orange juice
Tropical Fizz
An invigorating concotion of pineapple juice and bitter lemon
ALL-TIME FAVOURITES
Singaspore sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice
Screwdriver
A classic conoction of vodka and orange juice
Fruit Spritzer
A simple-yet-delightful thirst-quenching mix of juice and 7-up
Orange Cooler
A light tangy drink created from orange juice anf ginger ale with a touch of lime cordial
APPETISING APERITIFS
Campari
Dry Vermouth
spirits
Macallan 12 years old Single Malt Whisky
Cognac XO - Hennessy
Johnnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior
LIQUEURS
Cointreau
Baileys Original Irish Cream
Choya Umeshu
BEER
Tiger
Budweiser
beverages
GOURMET COFFEES
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA Kilimanjaro
TEA SELECTION
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffinated tea
Fruit tea
Japanese Green Tea
Mint Tea
Indian Masala Tea
CHINESE TEA SELECTION
Jasmine
Oolong
Tie Guan Yin
Long Jin
Pi Lo Chun
SPECIALTY COFFEES
Brewed coffee
Café Royal
Espresso
Cappucino
Café Latte
Café au Lait
Decaffinated Coffee
Mocha
OTHER BEVERAGES
Chocolate
Ovaltine
Milo
Soya Bean Milk
MINERAL WATER
Sparkling
Still
FRUIT JUICES
Apple
Pineapple
Tomato
Cranberry
SOFT DRINKS
Bitter Lemon
Coke
Coke Light
Ginger Ale
7-UP
MILK
Full cream
Low fat
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Flew SQ863 HKG-SIN again today and menu is as per post 262. Once again there's no "shi quan shi mei" meal. I asked the crew about it and they also noticed its disappearance on HKG flights except SFO.All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.
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