SQ2 SIN-SFO
SQ2QD SIN-HKG-SFO (DF1/SF/SN1/HBF) B-1.1 06 FC
dinner FROM SINGAPORE TO HONG KONG
APPETISERS
^Duck foie gras with onion jam,
enoki mushroom with preserved chilli,
chicken gelo with wolfberry &
slow roasted plum flavoured cherry tomato
Chilled malossal caviar
With melba toast and condiments
Tian of crabmeat with sundried tomato and mango lassi
SOUP
^Double-boiled shark's cartilage soup with scallop ball, fish maw, conpoy and sea cucumber
Roasted tomato soup with cheese croutons
SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Honey mustard lime dressing
MAIN COURSES
^Seared lamb loin with asparagus and mushroom sauce,
braised duck in ginger with long cabbage,
steamed marble goby with black fungus in milky sauce &
green soya sauce tofu with crabmeat sauce
Served with steamed rice with mushroom or rice porridge
Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice
Hot wok of Chilean sea bass in shimeji mushrooms-hoisin sauce with seasonal vegetables and ee-fu noodles
*Cold salad of roasted sweet potato and globe artichoke with asparagus, parmesan cheese, coz lettuce and olive oil dressing
DESSERTS
Warm apple and pecan pie with ice cream and vanilla sauce
^Purple sweet potatoes puree with sago and black glutinous rice, coconut ice cream
CHEESES
Selection of Tasmanian blue brie, scormoza affumigata and red cheddar cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
^ Exclusively created by Sam Leong of Tung Lok Group, Singapore
* Specially prepared meatless selection
supper FROM HONG KONG TO SAN FRANCISCO
APPETISERS
^Chicken with szechuan cucumber salad,
abalone with pickled bamboo shoot,
pork-belly with rice noodle salad &
beancurd with black bean salad
Smoked balik salmon with roasted vegetables and mesclun
Olive oil dressing
Warm Thai spiced fish cake with green mango salad
Chilli sauce
SOUP
^Beef with turnip and carrot soup
Cream of leek and potato with button mushrooms
SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Singapore dressing infused with shallot oil with sambal, lime and honey
MAIN COURSES
^Cantonese style stir fried lobster,
"kwai fa" steamed chicken,
braised five spiced beef short rib &
stir fried kailan, capsicum and gingko nuts
Served with steamed rice with mushroom or rice porridge
Seared lamb chop in rosemary jus, broccolini, cherry tomato confit, baby carrot and olive oil mashed potatoes
Conpoy and seadoof porridge
Rice porridge enhanced with dried scallop and garnished with seafood
Mophla chicken briyani
Kerala chicken briyani with green chilli ka salan
*Saffron fettuccine with portobello mushrooms in a tomato basil sauce
Shanghai noodle in soup
with abalone, fish maw, sea cucumber and crabmeat dumplings
(also available for breakfast)
DESSERTS
^Sweet beancurd skin soup with quail egg and gingko nut
Warm strudel of red bean compote served with green tea ice cream
CHEESES
King island brie, boursin, cheddar and camembert cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
^ Exclusively created by SIA International Culinary Panel
@ Specially prepared meatless selection
light bites FROM HONG KONG TO SAN FRANCISCO
NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
SANDWICHES
Croissant with shaved Gammon ham, gherkin and cheddar cheese
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 touch down FROM HONG KONG TO SAN FRANCISCO
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt
ENTREES
Shanghai noodle in soup
with abalone, fish maw, sea cucumber and crabmeat dumplings
(also available for breakfast)
French toast with pork sausage, compote of bluberry-raspberry and cherry tomato
Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, scallop dumpling and beef dumpling
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of bacon, sausage, vine ripened tomato, mushrooms and toasted muffin
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas served with pralines
SQ2QD SIN-HKG-SFO (DF1/SF/SN1/HBF) B-1.1 06 FC
dinner FROM SINGAPORE TO HONG KONG
APPETISERS
^Duck foie gras with onion jam,
enoki mushroom with preserved chilli,
chicken gelo with wolfberry &
slow roasted plum flavoured cherry tomato
Chilled malossal caviar
With melba toast and condiments
Tian of crabmeat with sundried tomato and mango lassi
SOUP
^Double-boiled shark's cartilage soup with scallop ball, fish maw, conpoy and sea cucumber
Roasted tomato soup with cheese croutons
SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Honey mustard lime dressing
MAIN COURSES
^Seared lamb loin with asparagus and mushroom sauce,
braised duck in ginger with long cabbage,
steamed marble goby with black fungus in milky sauce &
green soya sauce tofu with crabmeat sauce
Served with steamed rice with mushroom or rice porridge
Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice
Hot wok of Chilean sea bass in shimeji mushrooms-hoisin sauce with seasonal vegetables and ee-fu noodles
*Cold salad of roasted sweet potato and globe artichoke with asparagus, parmesan cheese, coz lettuce and olive oil dressing
DESSERTS
Warm apple and pecan pie with ice cream and vanilla sauce
^Purple sweet potatoes puree with sago and black glutinous rice, coconut ice cream
CHEESES
Selection of Tasmanian blue brie, scormoza affumigata and red cheddar cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
^ Exclusively created by Sam Leong of Tung Lok Group, Singapore
* Specially prepared meatless selection
supper FROM HONG KONG TO SAN FRANCISCO
APPETISERS
^Chicken with szechuan cucumber salad,
abalone with pickled bamboo shoot,
pork-belly with rice noodle salad &
beancurd with black bean salad
Smoked balik salmon with roasted vegetables and mesclun
Olive oil dressing
Warm Thai spiced fish cake with green mango salad
Chilli sauce
SOUP
^Beef with turnip and carrot soup
Cream of leek and potato with button mushrooms
SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Singapore dressing infused with shallot oil with sambal, lime and honey
MAIN COURSES
^Cantonese style stir fried lobster,
"kwai fa" steamed chicken,
braised five spiced beef short rib &
stir fried kailan, capsicum and gingko nuts
Served with steamed rice with mushroom or rice porridge
Seared lamb chop in rosemary jus, broccolini, cherry tomato confit, baby carrot and olive oil mashed potatoes
Conpoy and seadoof porridge
Rice porridge enhanced with dried scallop and garnished with seafood
Mophla chicken briyani
Kerala chicken briyani with green chilli ka salan
*Saffron fettuccine with portobello mushrooms in a tomato basil sauce
Shanghai noodle in soup
with abalone, fish maw, sea cucumber and crabmeat dumplings
(also available for breakfast)
DESSERTS
^Sweet beancurd skin soup with quail egg and gingko nut
Warm strudel of red bean compote served with green tea ice cream
CHEESES
King island brie, boursin, cheddar and camembert cheeses served with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
^ Exclusively created by SIA International Culinary Panel
@ Specially prepared meatless selection
light bites FROM HONG KONG TO SAN FRANCISCO
NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
SANDWICHES
Croissant with shaved Gammon ham, gherkin and cheddar cheese
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 touch down FROM HONG KONG TO SAN FRANCISCO
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt
ENTREES
Shanghai noodle in soup
with abalone, fish maw, sea cucumber and crabmeat dumplings
(also available for breakfast)
French toast with pork sausage, compote of bluberry-raspberry and cherry tomato
Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, scallop dumpling and beef dumpling
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of bacon, sausage, vine ripened tomato, mushrooms and toasted muffin
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas served with pralines
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