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http://www.singaporeair.com/saa/en_U...sp?v=60082771&
u r rite..no more Shi Quan Shi Mei...y? so disappointed...left Japanese Kyo-Kaiseki & Shahi Thali
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SQ866 SIN-HKG March 10
lunch FROM SINGAPORE TO HONG KONG
APPETISERS
*Cold appetizers
Wagyu sirloin in chocolate sauce, scallop with egg and pea, prawn with vinaigrette and crableg with avocardo salsa
Seared tuna loin tataki with mesclun
Ponzu dressing
SOUPS
*Double-boiled pork soup with herbs, flower mushrooms and wolfberry
SALAD
White asparagus, olives and pustachio, baby lettuces and aged feta cheese
Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey
MAIN COURSES
*Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice
Braised beef shin in red wine with asparagus, baby carrot and mashed fingerling potatoes
Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish
Ramen with kurobuta pork belly in miso broth and vegetables
**Roasted vegetables with avocardo and portobello mushrooms on warm roesti with mesclun in truffle oil dressing
DESSERTS
Almond tuile shell with ice cream and fruit salad
*Chrysanthemum jelo with hasma and wolfberries
CHEESES
Selection of caprice de dieux, bousault fromage and smokey pepper 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
SQ866A SIN-HKG (LF1) 121-1.1 03 FC
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SQ861 HKG-SIN March 10 (SUITES)
dinner FROM HONG KONG TO SINGAPORE (SUITES)
APPETISERS
Smoked balik salmon with roasted vegetables and mesclun
Olive oil dressing
Warm Thai spiced fish cake with green mango salad
Chilli sauce
SOUPS
Cream of leek and potato with button mushrooms
SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey
MAIN COURSES
*Pan fried curry spiced scallops in a saffron veloute, capsicums and linguini
Wagyu sirloin with red wine butter, haricot vert, baby carrot, button mushrooms and gratin potatoes
Braised Chilean seabass fillet in XO sauce with seasonal vegetables and fried rice
Mophla chicken biryani
Kerala chicken biryani with green chilli ka salan
**Seared lamb chop in jus, haricot vert, cherry tomato and chilled bulghur wheat salad
DESSERTS
Warm banana struddel with chocolate ice cream and vanilla sauce
CHEESES
King Island blue, 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 Gordon Ramsay, London
** A healthier choice - lower in carbohydrates and calories than our main selection
SQ861QA HKG-SIN (DF1) 187-1.1 03 FC
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Originally posted by feb01mel View PostThis is to inform all wef 1 March 2010, Shi Quan Shi Mei will cease for first class flights to/from Hong Kong, Beijing and Shanghai, no more of such meals. I will post menu for SQ 866 (First Class) and SQ 861 (Suites) shortly.
But disappointed that my 3Q10 flight will have no Shi Quan Shi Mei.
Any reason in particular for the termination? I found it's quite popular amongst F pax. More cost-cutting?
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SQ didnt provide me a reason for the termination of SQSM.
I didnt pursue too, I guess, YES, cost cutting.
And if you observe my menu above on SQ 861 Suites, there is only 1 choice of dessert.
And also Soup doesn't offer choice too? I thought there will be a choice of western or chinese soups too isn't it?
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You're right, there! I didn't notice that. I always prefer Chinese soups when I'm flying SQ and even more so when flying to/from China-HKG-TPE locales. Adds to the 'experience', if you will. Dessert choice would also be appreciated as I remember one particular Chinese dessert going to LHR tasting quite medicinal and would have switched if I'd been in the mood for dessert. One of the key components of flying F, in my humble opinion, should always be about letting pax have choice. Whether they exercise their choices is up to them.
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Originally posted by Kyo View PostYou're right, there! I didn't notice that. I always prefer Chinese soups when I'm flying SQ and even more so when flying to/from China-HKG-TPE locales. Adds to the 'experience', if you will. Dessert choice would also be appreciated as I remember one particular Chinese dessert going to LHR tasting quite medicinal and would have switched if I'd been in the mood for dessert. One of the key components of flying F, in my humble opinion, should always be about letting pax have choice. Whether they exercise their choices is up to them.
TPE no more F class though, sigh...
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SQ11 (LAX-NRT-SIN)
SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 1-1.1 03-04 FC
lunch FROM LOS ANGELES TO TOKYO
APPETISERS
Chilled malossal caviar
With melba toast and condiments
Serrano ham, duckliver terrine and smoked duck breast served with fig and raisin chutney
SOUPS
Double boiled chicken soup with American ginseng
Cream of corn with smoked ham and chive
SALAD
Baby lettuces with shaved fennel, dried cranberries and roasted marinated beetroot
Green goddess dressing
Balsamic and extra virgin olive oil dressing
MAIN COURSES
*Beef fillet in natural jus, spinach custard, baby carrot and potato puree
Cantonese style steamed halibut served with stir fried corn, woodear mushroom, red pepper and edamame, steamed rice
Oven roasted chicken served with roast gravy, corn, grilled asparagus, baked tomato and truffle flavoured macaroni cheese
^Potato gnocchi with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto
DESSERTS
Lemoncurd tart with vanilla ice cream and raspberry
CHEESES
French brie, cambozola, goat cheese and vella dry jack served with dried apricots, grapes, walnuts and crackers
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
* Exclusively created by the SIA International Culinary Panel
^ Specially prepared meatless selection
the finest selection
Kyo-kaiseki
SAKIZUKE
Yuba beancurd skin with sea urchin
HA-SUN
Eel sushi, egg yolk glaced squid, miso flavoured wagyu, smoked salmon with cucumber, cherry blossom flavoured yam
MUKOUZUKE
Marinated sea bream and seared tuna
MEN
Cold green tea noodles
DAIMONO
Grilled spanish mackeral topped with egg glaced, shishito pepper
TAKIAWASE
Simmered assorted vegetables
SUZAKANA
Salad of scallop and shrimp with asparagus and egg yolk dressing
GOHAN & KOUNOMONO
Steamed rice with green peas and pickles
TOME-***
Clear soup with clam and seaweed
MIZUGASHI
Dessert
light meal FROM LOS ANGELES TO TOKYO
APPETISERS
"Cobb" salad of cajun spiced grilled chicken, bacon, avocado, egg, cheese, tomato, lettuce and creamy chipotle dressing
MAIN COURSES
Wok fried rice noodle topped with braised prawn and scallop, leafy greens and mushroom
Quesadillas
Flour tortilla stuffed with assorted cheeses, pulled pork, chipotle, cilatro and scallion
DESSERTS
White and bitter chocolate mousse with passionfruit coulis
FINALE
A selection of gourmet coffees & fine teas
the finest selection
Kyo-kaiseki
HA-SUN
Grilled gluttem with miso, omelette with eel, spicy cod roes, simmered duck, myoga with beancurd paste, swordfish with asparagus
DAIMONO
Grilled soya flavoured free range chicken
GOHAN & KOUNOMONO
Steamed rice and pickles
TOME-***
Miso soup with jullenne vegetables
MIZUGASHI
Dessert
dinner FROM TOKYO TO SINGAPORE
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossal caviar
With melba toast and condiments
Crabmeat and avocado tartare garnished with baby lettuces and cherry tomato
SOUPS
Cream of white asparagus garnished with parmesan crisp
Beef consomme with spinach "royale" and assorted petit vegetables
SALAD
Salad of fruit tomato with mizuna, rucola, frisee and baby sardines
Shiso dressing
Yuzu miso dressing
MAIN COURSES
Pan seared lobster served with creamy tarragon sauce, roasted zucchini, tomato confit and basil pesto potato puree
Japanese style beef curry served with poached egg, steamed rice and pickles
Roasted duck breast served with braised endive and dried cherries, mashed potato
^Roasted vegetables and ricotta cheese lasagne with tomato coulis and arugula salad
DESSERTS
Fresh fruit and berry terrine accompanied with raspberry sorbet and apricot coulis
CHEESES
Saint morgon, blue stilton, red cheddar and brie served with grapes, crackers and nuts
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
^ Specially prepared meatless selection
the finest selection
Kyo-kaiseki
SAKIZUKE
Prawns, snapper and wild vegetables in beancurd paste
HA-SUN
Snapper sushi, baby octopus, pickled horse mackerel, butter sprouts, prawn and avocado, abalone, whitebait fish
MUKOUZUKE
Seared greenling fillet with vegetables and sake jelly
MEN
Cold noodles
DAIMONO
Smoked salmon trout with sour plum flavoured wild vegetables
TAKIAWASE
Bamboo shoot, snapper eggs, seaweed
SUZAKANA
Long yam noodle with prawns, sea urchin, abalone in ginger vinegar
GOHAN & KOUNOMONO
Steamed rice with snapper and pickles
TOME-***
Cabbage soup
MIZUGASHI
Dessert
champagnes & wines
CHAMPAGNES
Dom Perignon 2000
Krug Grande Cuvee
WHITE WINES
Cloudy Bay Sauvignon Blanc 2008 Marlborough New Zealand
Clos du Bois Calcaire Chardonnay 2006 Russian River Valley
RED WINES
Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac
Dry Creek Cabernet Sauvignon 2006 Dry Creek Valley, California
PORT
Dow's 20 Year Old Tawny Port, Portugal
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SQ 237 SIN - MEL March 2010
sleeper service FROM SINGAPORE TO MELBOURNE (20 March)
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
-To be served your meal soon after take-off
OR
-To be served your meal about 2 hours before arrival
YOUR CHOICE OF .....
Braised egg noodles with soya flavoured chicken, leafy greens and mushroom
* Halibut with ceps crust in verjus sauce, braised savoy cabbage, sauteed ceps, roasted cauliflower and fingerling potatoes
Teochew style rice porridge
with braised pork, omelette with shredded dried scallops, leafy greens, preserved vegetables and salted egg
American Breakfast
Cornflake with fresh milk or low fat milk
Freshly prepared egg on toast served with chicken sausage or smoked salmon and caviar, slow roasted vine ripened tomato and mushrooms
Bread selection with preserves
Continental Breakfast
Bread selection with preserves
Your meal will be served with a selection of sliced fresh fruits
FINALE
A selection of gourmet coffees & fine teas[FONT=Century Gothic]
SQ237A SIN-MEL (CF1) 34-1.1 03 FC
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SQ 308 SIN-LHR June 2010
breakfast FROM SINGAPORE TO LONDON
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 granola with fresh cheese-kumquat compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Rice porridge cooked with poached chicken, shimeji mushroom and topped with Chinese cruellers
Singapore fried carrot cake
A hearty traditional dish of fried savoury radish-rice pudding with prawns and pickled turnip
Citrus flavoured French toast served with honey, cottage cheese, fresh strawberry salad and beef onion sausage
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of grilled bacon, sausage, baked beans, vine ripened tomato, mushrooms and muffin
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
light bites FROM SINGAPORE TO LONDON
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
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
Chicken satay and lettuces sandwich
Beef pastrami and gherkin sandwich
Roasted capsicum and santa lucia mozzarella sandwich
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Toblerone chocolate
Famous Amos chip cookies
Lay's potato chips
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
lucnh FROM SINGAPORE TO LONDON
sam's choice
A three-time winner of the World Gourmet Summit's Asian Ethnic Chef, Sam Leong is famed for presenting Chinese cuisine with a deliciously contemporary touch. He brings to you his recommendation for a most exquisite dining experience in the sky
Oriental cold appetizer
Abalone with sweet pineapple, tofu with brandy cherry and scallop with Bai Ling mushroom
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Double boiled chicken consomme with morel and snow fungus
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Pan seared rolled wagyu beef with enoki mushroom, fine beans in xo sauce, mushroom rice
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Pumpkin puree with coconut ice cream and black glutinous rice salsa
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
*Oriental cold appetizer
Abalone with sweet pineapple, tofu with brandy cherry and scallop with Bai Ling mushroom
SOUPS
*Double boiled chicken sonsomme with morel and snow fungus
Cream of leek and potato garnished with crisp bacon and leek
SALAD
Rucola lettuce with assorted cherry tomatoes, shaved parmesan cheese
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing
MAIN COURSES
*Pan seared rolled wagyu beef with enoki mushroom, fine beans in xo sauce, mushroom rice
Seared salmon trout fillet served with white wine sauce, buttered vegetables and fingerling potato
Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned local favourite
Grilled Yorkshire pork chop with pineapple vanilla jus, baby carrots and colcannon
#Mushroom tortellini in herb cream sauce, sauteed porcini and portobello mushrooms, baby cress and basil oil
* Exclusively created by Sam Leong of Tung Lok Group, Singapore
# Specially prepared meatless selection
DESSERTS
* Pumpkin puree with coconut ice cream and black glutinous rice salsa
Tiramisu served with vanilla ice cream and espresso coffee sauce
CHEESES
Gourmet cheeses with garnishes
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
SQ308QD SIN-LHR (BF1/SN1/LF) 159-1.3 06 FCLe jour de Saint Eugène, en traversant la Calle Mayor...
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SQ319 LHR-SIN June 2010
Dinner
Canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled malossol caviar
With melba toast and condiments
Crab and ginger salad with baby gem, lemon confit and fennel shavings
Soups
White onion soup with parma ham and rosemary croton
Thick chicken broth with crab meat, tofu and vegetables
Salad
Refreshing baby spinach , arugula and mache lettuce with hand picked cherry tomatoes
Herb vinaigrette or Roquefort dressing
Main Courses
Veal loin in a blanquette sauce with celery, celeriac and boiled fingerling potatoes
Stir fried lobster with ginger and spring onion served with fried noodles
Chicken "Parmigiana" with marinara sauce, vegetable ribbon and pasta
Tandoori salmon served with raita, vegetables curry and Kashmiri pilaf
Thai style green curry duck, vegetables and steamed rice
Desserts
Warmed meyer lemon pudding cake, confit blueberries, tarragon anglaise buttermilk sorbet
Bitter chocolate tart with white chocolate ice cream and raspberry sauce
Cheeses
Brie, hereford hop, cashet blue and mull of kintyre served with quince paste, grapes, nuts and crackers
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
Light Bites
Noodles
Vietnamese rice noodle with chicken
Fish porridge
Vegetarian and non-vegetarian instant noodles
Sandwiches
Assorted savoury finger sandwiches
Spicy humus and roasted vegetables focaccia
Mixed cheeses with sun kissed tomato focaccia
Snacks
Cashew nuts, honeyed walnuts or macadamia nuts
Potato chips
Chocolate bar
Cereal bar
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
Before touch down
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 Birchermuesli
Plain or fruit yoghurt
Entrees
Char siew and wonton noodle soup
Egg noodles in rich broth garnished with pork and dumplings with leafy greens
Singapore roti prata
Fried indian flat bread served with spicy chicken
English breakfast
Poached egg, pork sausage, bacon, tomato and roesti potato
Fresh eggs prepared on-board ( boiled, baked or scrambled )
With your choice of veal sausage, chicken sausage, vine ripened tomato and mushrooms
From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
Finale
A selection of gourmet coffees & fine tea
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Suite Menu
Supper From London to Singapore SQ321:
Appetisers
Chilled malossol caviar
With melba toast and condiments
Crab and ginger salad with baby gem, lemon confit and fennel shavings
Soups
White onion soup with parma ham and rosemarry crouton
Thick chicken broth with crabmeat, tofu and vegetables
Salad
Refreshing baby spinach, arugula and mache lettuce with hand picked cherry tomatoes
Herb vinaigrette
Roquefort dressing
Main Courses
Veal loin in a blanquette sauce with celery, celeriac and boiled fingerling potatoes
Stir fried chicken with black peppercorn sauce, vegetables and fried rice
Lamb medallions with minted peas, carrot and potato garlic mash
Indian prawn curry, spiced vegetables and basmati rice
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with pork and pumplings with leafy greens
Dessert
Warmed meyer lemon pudding cake, confit blueberries, tarragon anglaise,
buttermilk sorbet
Cheeses
Brie, hereford hop, cashet blue and mull of kintyre served with quince paste,
grapes, nuts and crackers
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralinesLast edited by Singapore Sling; 30 August 2010, 11:47 AM.
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