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Originally posted by bluepanda View PostI had this dish on my ICN-SFO leg about two months ago. The sauce was tasty. But it was the driest and toughest beef I ever had. So YMMV.
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SQ328 SIN-MUC-MAN January 2015
supper FROM SINGAPORE TO MUNICH
APPETISERS
Seared tuna with avocado cream, ruby grapefruit, cucumber-chilli salsa
Duck foie gras smoked with beechwood, mesclun and fennel
Balsamic dressing
SOUPS
Roasted red bell pepper soup with ratatouille
Double-broiled watercress soup with pork and red dates
MAIN COURSES
Braised short-rib of beef with potato puree, baby spinach and horseradish cream
Singapore style prawn noodle soup
A richly flavoured local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts
Warm Panini sandwish with chicken and cheese, roasted vegetables
Seared Kurobuta pork loin with apple balsamic jus, grilled vegetable and roasted pumpkin
FINALE
Warm crepe with lemon zest and hazelnut butter, vanilla ice cream
Selection of farmer cheese mountain, tete de moine, rambol walnut and chaumes cheeses served with garnishes
Fresh fruits in season
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Chicken congee
Sliced chicken in rice porridge with Chinese cruellers
Griddled hotcake with mascarpone cheese, berries compote and maple syrup
Braised udon noodles with beef and vegetables
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice if ham, bacon, veal sausage, gruyere cheese and mesclun
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Bircher museli with berry compote and fresh berries
LIGHT BITES
Bee hoon soup
Rice noodles with sliced chicken and Chinese greens in broth
Spinach quiche with tomato, grilled bacon, ham and sautéed mushrooms
FINALE
A selection of gourmet coffees & fine teas
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SQ305 LHR-SIN March 2015
lunch FROM LONDON TO SINGAPORE
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Citrus marinated king prawns with avocado, red onion and cucumber
SOUPS
Pea puree soup with cold white onion custard, cress and bacon
Oriental style crabmeat and sweetcorn soup
SALAD
Salad of baby spinach, arugula and green frissee garnished with semi dried cranberry, goat cheese and caramalised walnut
Basil pesto dressing
Sesame soya dressing
MAIN COURSES
Seared veal loin in Xeres vinegar veal jus with corn, haricot vert, cherry tomato and soft polenta
Char siew and wanton noodle soup
Egg noodles in rich broth garmished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Lobster thermidor with sautéed asparagus, roasted tomato and potatoes
Pla Kao Lard Prik
Thai fried garoupa fillet with three flavours chilli sauce, cauliflower, carrot, sugar pea and steamed jasmine rice
FINALE
Cocount panna cotta with tropical soup and tuile
Fraiser delicate mousseline cream
with fresh strawberries
Somerset brie, blue stilton , bouncing berries and black bomber served with quince paste, grapes, nuts and crackers
Fresh fruits in season
A selection of gourmet coffees & fine teas served with pralines
breakfast FROM LONDON TO SINGAPORE
TO START WITH
A choice of apple, tomato, freshly squeezed orange juice or smoothies
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain of fruit yoghurt
WHOLESOME BEGINNINGS
Conpoy and seafood congee
Rice porridge enhanced with dried scallop and garnished with seafood
Chicken and onion murtabak with chicken curry
Bubble and squeak
Pan fried leek, green cabbage and mashed potato served with poached egg, pork sausage and spinach
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of veal sausage, smoked salmon, 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 and fine teas
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SQ323 AMS-SIN April 2015
lunch FROM AMSTERDAM TO SINGAPORE
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Salad of poached lobster with red oak leaf, lolo rossa, young sprout, stuffed tomato and asparagus
SOUPS
Cream of seafood with semolina quenelle and shell fish
Chicken soup with snow fungus and black mushrooms
SALAD
Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato
Blue cheese dressing
Red wine vinaigrette
MAIN COURSES
Pan roasted beef tenderloin with cumin pea mash, yellow squash, baby carrot, and black pepper sauce
Ayam Rica Rica
Indonesian style chicken with spicy tomato coconut sauce, stir fried snow peas, cauliflower, carrots and steamed rice
Confit of salmon
with basil pesto, eggplant caviar and steamed parsley potatoes
Sweet & sour pork with vegetables and fried rice
FINALE
Berry financiers with cottage cheese and passion fruit sauce
Chocolate and raspberry torte with
vanilla ice cream
Selection of cheese served with garnishes
Old Alkmaar
Over a year old hard cheese
Blue Delft
Soft blue cheese
Chevre with rosemary
Goat cheese
Camembert a soft creamy, surface-ripened cow's milk cheese
Fresh fruits in season
A selection of gourmet coffees & fine teas served with pralines
breakfast FROM AMSTERDAM TO SINGAPORE
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain or fruit yoghurt with berry compote
WHOLESOME BEGINNINGS
Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish and vegetables in broth
Balinese style seafood fried rice with chicken satay and vegetables in dessicated young coconut
Warm waffle with strawberry coulis, fresh berries and mascarpone cheese
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of grilled beef steak, 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 and fine teas
light bites FROM AMSTERDAM TO SINGAPORE
NOODLES
Create your own noodles dish in a rich chicken stock
Choice of fresh noodles : kway teow or egg noodles or rice noodles
Garnish with either : chicken and black mushroom or prawn and lettuce or black mushroom and Chinese greens
SANDWICHES
Ciabatta bread with creamy chicken salad
Ciabatta bread with roasted vegetables and garlic yoghurt spread
SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts
Potato chips
Chocolate bar
Mini chocolate cake
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
SQ323QB AMS-SIN (LF/SN1/BF1) 161-1.1 03-04 FCGod must have been a ship owner, he placed the raw materials far from where they are needed and covered two-thirds of the earth with water...
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SQ328 SIN-MUC-MAN March & April 2015
supper FROM SINGAPORE TO MUNICH
APPETISERS
Jamon Iberico
Spanish air dried ham with fresh fig, manchego cheese and balsamic reduction
Malossol caviar with royal salmon and couscous salad
SOUPS
Cream of asparagus garnished with roasted pinenuts
Double broiled chicken broth with Japanese yam
MAIN COURSES
Beef daube with baked ricotta, baby spinach, cherry tomato confit and feta salsa verte
Seafood congee
Fish fillet, prawns and scallops in rice porridge with deep fried Chinese crullers
Oven-baked chicken with baharat spices, roasted red pepper-asparagus and crushed green soya bean
Chicken and lamb satay
Renowned Singapore favourite, served with onion cucumber, ketupat and spicy peanut sauce
FINALE
Warm chocolate fondant with mango salad and macadamia ice cream
Selection of emmenthal, caprice des dieux, walnut and boursault vache cheeses served with garnishes
Fresh fruits in season
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese cherry compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
A renowned favourite in Singapore
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
A local favourite served with sambal chilli
European breakfast
Cold plate of auslese salami, biershinken sausage, black forest ham and fresh egg
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of lobster potato hash, chicken sausage, gruyere cheese ans mesclun
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Bircher museli with citrus segments and mint
LIGHT BITES
Braised egg noodles with chicken, black mushrooms and leafy greens
Poached eggs with Hollandaise sauce
Grilled pork sausage, tomato and potatoes
FINALE
A selection of gourmet coffees & fine teas
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SQ319 LHR-SIN April 2015
dinner FROM LONDON TO SINGAPORE
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Citrus marinated king prawns with avocado, red onion and cucumber
SOUPS
Pea puree soup with cold white onion custard, cress and bacon
Oriental style crabmeat and sweetcorn soup
SALAD
Salad of baby spinach, arugula and green frissee garnished with semi driad cranberry, goat cheese and caramelised walnut
Basil pesto dressing
Sesame soya dressing
MAIN COURSES
U.S. Prime beef fillet grilled
With balsamic onion sauce, asparagus, baby spinach and crushed potato
Singapore style herbal chicken
Steamed spring chicken in herbal broth served with bok choy and steamed rice
A celebrated local dish
Braised cod in garlic chilli sauce, stirfried Chinese vegetables and fried noodles
Grilled free range pork loin
with morel sauce, buttered vegetables and potatoes
FINALE
Coconut panna cotta with tropical soup and tulle
Fraiser delicate mousseline cream
with fresh strawberries
Somerset brie, blue stilton, bouncing berries and black bomber served with quince paste, grapes, nuts and crackers
Fresh fruits in season
A selection of gourmet coffees & fine teas served with pralines
before touch down FROM LONDON TO SINGAPORE
TO START WITH
A choice of apple, tomato, freshly squeezed orange juice or smoothies
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuseli
Plain or fruit yoghurt
ENTREES
Phad khun kup khai
Thai style fried rice noodles with prawns and egg
Singapore roti prata
Fried Indian flat bread served with spicy fish curry
A popular local dish
Citrus flavoured French toast with strawberry salad and mascarpone cheese
Fresh eggs prepared on-board (baked, boiled or scrambled)
With your choice of grilled beef steak, 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 teas
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SQ328 SIN-MUC-MAN May 2015
supper FROM SINGAPORE TO MUNICH
APPETISERS
Maine lobster salad with avocado, lemon-mayonnaise and tomato
Cold platter of malossol caviar with goose liver pate and apple-raisin salad
SOUPS
Mushroom consommé, assorted mushrooms, truffle oil, herbs
Double-boiled Cantonese beef broth with turnip and carrot
MAIN COURSES
Seared Chilean bass with piquillo vinaigrette, pumpkin puree, roasted artichoke and pickled radish
Gilled Wagyu beef sirloin on garden salad with aged balsamic dressing
Gaeng phed kai
Thai style red curry with Asian vegetables and steamed rice
Singapore style prawn noodle soup
A richly flavoured local dish of yellow noodles in prawn and pork stock with prawns and bean sprouts
FINALE
Warm rosemary flavoured apricot tart with vanilla ice cream
Selection of farmer cheese mountain, tete de moine, rambol walnut and chaumes cheeses served with garnishes
Fresh fruits in season
A selection of gourmet coffees & fine teas
breakfast FROM SINGAPORE TO MUNICH
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Chicken congee
Sliced chicken in rice porridge with Chinese cruellers
Braised ee-fu noodles with prawns, fish, scallops and leafy greens
European breakfast
Cold plate of Iberico ham, white salami, black forest ham, queso manchego cheese and fresh egg
Fresh eggs prepared on-board (boiled, boiled or scrambled)
With your choice of smoked salmon, chicken sausage, gouda cheese, mesclun and roesti potatoes
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
refreshment FROM MUNICH TO MANCHESTER
STARTERS
Bircher museli with citrus segments and mint
LIGHT BITES
Braised udon noodles with seafood, black mushrooms and Chinese greens
Scone with strawberry jam, double cream, butter and fresh berries
FINALE
A selection of gourmet coffees & fine teas
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SQ335 CDG-SIN July 2015
lunch FROM PARIS TO SINGAPORE
Canape
Singapore Chicken and Mutton Satay
with onion, cucumber and spicy peanut sauce
Appetiser
Chilled Malossol Caviar
with melba toast and condiments
Asparagus and Lobster Chartreuse Salad
with cherry tomato and balsamic dressing (Exclusively created by Georges Blanc, Vonnas)
Soup
Creamy Watercress Soup
with balik salmon, mushrooms and crème fraîche (Exclusively created by Georges Blanc, Vonnas)
Oriental Seafood Soup
with Asparagus and bean curd
Salad
Salad of Frisee and Endives
Feta cheese, Ligurian olives and semi-dried tomato with choice of Honey-Xeres vinaigrette or Herb and yoghurt mayonnaise
Main Course
Beef and Poultry Pot Au Feu in Beef Consommé
with baby vegetables, boiled fingerling potatoes and drizzles of truffle oil (Exclusively created by Georges Blanc, Vonnas)
Stir Fried Chicken with Cashnew Nut
Selected vegetables and egg noodles
Sautéed Seafood with Americaine Shellfish Sauce
Vegetable medley and linguine pasta
Khao Phad Nam Liab Moo ***
Thai olive rice with sweet pork
Dessert
Almond Biscuit with Raspberry Ganache
And raspberry sorbet (Exclusively created by Georges Blanc, Vonnas)
French Mignardises
Selection of fine French pastries
Selection of Cheese
Fourme d’Ambert, Ossau Iraty with black cherry compote, camembert and chevre long cendre cheeses with garnishes
Fruit
From the basket, a variety of fresh fruits
From The Bakery
Assorted Rolls and Gourmet Bread, with butter or flavoured virgin oil
Pralines Petit Four
Fine Pralines
Hot Beverage
A selection of Gourmet Coffees & Fines teas
delectables FROM PARIS TO SINGAPORE
Noodles
Egg Noodles
with prawns, vegetables and Oriental chicken stock
Kway Teow
with chicken, black mushroom and oriental chicken stock
Beechon Noodles
With green, black mushroom and vegetable stock (specially prepared meatless selection)
Sandwiches
Ciabatta with Roasted Vegetables and Garlic Yoghurt Spread
Ciabatta Bread with Creamy Chicken Salad
Ham and Cheese Sandwich
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Snack Biscuit
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese, Fourme d’Ambert, Ossau Iraty with black cherry compote, camembert and chevre long cendre cheeses with garnishes
breakfast FROM PARIS TO SINGAPORE
To Start With
A choice of Apple, Tomato or Freshly Squeezed Orange Juice
Fruit
Selection of Sliced Fresh Fruits
Appetiser
Corn Flakes with skim of full cream milk
Fruit Fibre with skim of full cream milk
Fruit Yoghurt
Natural Yoghurt
Main Course
Khao Thom Talay
Thai rice porridge with scallop, prawns and garoupa
European Breakfast
Iberico ham, salami, local cheese and scrambled egg served with farmer’s bread
Braised Egg Noodle
with soya sauce chicken and Chinese greens
Fresh Eggs
Prepared baked, scrambled or boiled, with vine ripened tomato, mushroom and toasts, choice of grilled bacon or pan-fried veal sausage
From The Bakery
Assorted Rolls and Breakfast Pastries, with butter and fruits preserve
Hot Beverage
A selection of Gourmet Coffees & Fines TeasLast edited by indianocean; 13 July 2015, 11:28 PM.
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SIA 861 - Hong Kong to Singapore
dinner FROM HONG KONG TO SINGAPORE SQ 861 / JULY 2015
ZHU JUN’S CHOICE – MING JIA ZHEN ZHUAN
Winner of Excellent Chef at the 15th China Chef Festival, Zhu Jun is renowned for his ability to recreate the grace and flair of Shanghainese cuisine. Together with a range of Sichuan, Cantonese and Fujian specialties, Chef Zhu presents his recommendation for an exquisite dining experience in the sky
Cold Appetizer
Pickled Black Fungus, Five Spiced Goose Liver, Marinated Cucumber with Dried Chili
Soup
Double-boiled Pigeon with Cordycep Flower
Main Course
Braised Angus Beef Short Rib in Garlic Wine Sauce
Slow Cooked Sea Cucumber Stuffed with Crabmeat and Crab Roe Sauce
Wok-Fried Chinese Briccoli, Carrot Flower
with stir-fried shimeiji mushroom noodle
Dessert
Almond Cream with Bird’s Nest and Almond Cookie
dinner FROM HONG KONG TO SINGAPORE SQ 861 / JULY 2015
Appetiser
Marinated Lobster and Celeriac Apple Remoulade
Garnished with cherry tomato and mesclun lettuce
Jamon Iberico
Spanish air dried ham and manchego cheese with fresh fig, melon and apple balsamic vinaigrette
Soup
Tomato Soup
with masala spiced prawn on cauliflower custard
Double-boiled Pigeon with Cordycep Flower (Exclusively created by Zhu Jun of Jade Garden Restaurant, Shanghai)
Salad
Salad of Rocket Leaves and Cherry Tomatoes,
Shaved parmesan, pine nuts and croutons with choice of Walnut oil and sherry vinegar dressing or Orange yoghurt dressing
Main Course
Pan Seared Lamb Loin
with roasted carrot, asparagus, cherry tomato, gratin potato and rosemary jus
Braised Oriental Herbal Chicken
with strir fried Chinese vegetable and steamed rice
Seared Salmon Fillet with Tomato Olive Sauce
served with sautéed broccolini and grilled vegetables in olive oil (A healthier choice – lower in carbohydrate and calories)
I personnaly chose Book The Cook Hainanese chicken rice served with vegetables, Hainanese soya sauce, ginger and spring onion sauce and chilli sauce.
Dessert
Sorbet of Mango, Lemon and Raspberry
with fruit salad and mint
Cheese
Selection of Cheese
Selection of Camembert, Taleggio, Red Leicester and Bleu d’Auvergne cheeses served with garnishes
Fruit
From the basket, a variety of fresh fruits
From The Bakery
Assorted Rolls and Gourmet Bread, with butter or flavoured virgin oil
Pralines Petit Four
Fine Pralines
Hot Beverage
A selection of Gourmet Coffees & Fines teas
One of the best dinner I had onboard. Every meal was superb, tasty and juicy.
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