SQ833: PVG to SIN (JUN 2016)
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SQ 286 AKL-SIN October 2016 First Class
October 2015
Singapore Airlines First Class
SQ 286 Auckland to Singapore
Lunch
Matt Moran’s acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.
Matt’s choice
Appetizer
Marinated Lobster with Mint Pea Mousse
Served with lime powder and watercress
Soup
Roasted Red Capsicum and Tomato Soup
With goat cheese and oregano
Main Course
Grilled Wakanui Beef Fillet with Chimichurri Salsa
Roasted cherry vine tomato, Portobello mushroom and potato
Dessert
Chocolate Delice
With Vanilla Ice Cream and Pumpkin Seed Praline
Lunch
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
*Marinated Lobster with Mint Pea Mousse
Served with lime powder and watercress
Soup
*Roasted Red Capsicum and Tomato Soup
With goat cheese and oregano
Clear Chicken Soup
With Chinese black mushroom and bamboo pith
Salad
Salad of Mizuna, Red Radicchio, Cherry Tomatoes and Candied Walnuts
With choice of
Balsamic and extra virgin olive oil dressing or
Citrus yogurt dressing
Main Course
* Grilled Wakanui Beef Fillet with Chimichurri Salsa
Roasted cherry vine tomato, Portobello mushroom and potato
Tamarind Fried Prawns
Served with stir-fried vegetable, sambal chili sauce and coconut rice
Braised Lamb Shank with Roasted Garlic Thyme Sauce
Sautéed Vegetable Medley and Potato
Murgh Rogan Josh, Bengali Khatta Begun, Tadka Moong Dal, Pulao
Braised Chicken in spiced yogurt sauce, sweet & sour eggplant, tempered gram stew and saffron basmati rice
Dessert
*Chocolate Delice
With Vanilla Ice Cream and Pumpkin Seed Praline
Warm Lemon Tart
With passion fruit mascarpone cream
Cheese
Selection of Cheeses
Brie, Kahurangi blue, Camembert and aged Cheddar with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit Four
Fine Pralines
* Exclusively created by Matt Moran of Aria Restaurant, Sydney
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectables
Noodles
Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock
Egg Noodles
With prawns, vegetables and Oriental chicken stock
Nama Udon Noodles
With chicken, black mushroom and Oriental Chicken Stock
Sandwiches
Sanfran Loaf Sandwich with Swiss Cheese, Rocket Leaves and tomatoes
Panini with Roasted Chicken and Sundried Tomato Tapenade
Seeded Sourdough with Roasted Beef, Gherkin, Tomato and Red Pepper Relish
Snacks
Assorted Nuts
Chocolate Brownie
Muesli Slice
Potato Chips
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheeses
Brie, Kahurangi blue, Camembert and aged Cheddar with garnishes
Light Dinner
Appetizer
Paprika Prawns with Vegetable Medley Salad
Orange balsamic jelly, cucumber ribbon and crème fraiche
Main Course
*Seared Chicken Breast with Natural Jus
Barley risotto, broccolini and enoki mushroom
“Osso Bucco” Style Braised Beef Short Rib
Accompanied with cauliflower puree, baby spinach and natural jus
Baked Salmon Fillet in Teriyaki Sauce
Served with vegetables and wheat flour noodles
Dessert
*Moscato Jelly
With Mango and lychee salad, crème fraiche
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
* Exclusively created by Matt Moran of Aria Restaurant, Sydney
SQ286 (LXP-SNP-DCP)-4.1 FCL
Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee
White Wines
2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
2012 Jean-Marc Brocard Chablish 1er Cru Beauregard AOC, Burgundy, France
Red Wines
2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia
2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France
Port
Graham’s 20 Year Old Port, Duoro Valley, Portugal
Comment
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SQ 26 SIN-FRA Suite Class October 2016
October 2015
Singapore Airlines Suite Class
SQ 26 Singapore to Frankfurt
Supper
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.
Suzanne’s Choice
A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.
Starter
Lobster Salad
With fava beans, avocado, bacon, corn and cherry tomato
Soup
White Bean Soup
With spinach leaves, crème fraiche and hazelnut garlic dressing
Main Course
Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata
Dessert
Crème Fraiche Panna Cotta
With marinated strawberries and fresh mint leaf
Supper
Appetizer
*Lobster Salad
With fava beans, avocado, bacon, corn and cherry tomato
Malossol Caviar and Marinated Scallops
With vegetable confit, lemon vinaigrette
Soup
* White Bean Soup
With spinach leaves, crème fraiche and hazelnut garlic dressing
Double Boiled Chicken Soup
With Chinese herbs and mushroom
Main Course
* Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata
Fried Hokkien Mee
A popular local fare of noodles cooked with prawns, squid and pork
Assorted Sushi
Served with pickled ginger, wasabi and soy sauce
Skinless Chicken skewers served with Barley and Porcini Salad, Light Sage Jus
The plump chewy grains of barley are a good source of B vitamin like niacin and critical mineral like selenium both with strong and antioxidant properties. This detoxifying salad helps rejuvenate the body on flights.
Dessert
* Crème Fraiche Panna Cotta
With marinated strawberries and fresh mint leaf
Cheese
Selection of Cheeses
Red cheddar, Camembert, blue Stilton and boursault with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles
Delectables
Noodles
E Fu Noodles
With chicken, black mushroom and Oriental Chicken Stock
Bee Tai Mak
With prawns, vegetables, and Oriental Chicken Stock
Kawy Teow Noodles
With Chinese greens, black mushroom and vegetable stock
Sandwiches
Roasted pumpkin, Feta Cheese and Sundried tomatoes Sandwich
Warm Sandwich with Thai Style Chicken and Tom Yum Spread
Ciabtatta with Garlic Prawn, Lollo Rosso and Pesto
Snacks
Assorted Nuts
Toblerone Chocolates
Potato Chips
Crunchy Granola Oat and Honey Bar
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheeses
Red cheddar, Camembert, blue Stilton and boursault with garnishes
Before Touch Down
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With Skim or Full cream milk
Granola with Greek Yogurt
And cherry compote
Fruit yogurt
Natural Yogurt
Main Course
Khan Thom
Thai rice porridge with pork and minced pork ball
Selection of Dim Sum
Steamed radish cake, scallop dumpling, pork siew mai, prawn har gow, vegetable dumpling
Berries Pancakes
With strawberry compote and whipped cream
Fresh Eggs
Prepared baked, scrambled or boiled
With gruyere cheese, cherry tomato and mesclun salad
Choice of lobster potato hash or chicken sausage
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with selection of butter and fruit preserves
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-4.1 FCL
Comment
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SQ 26 FRA-JFK Suite Class October 2016
SQ 26 Frankfurt to New York JFK
Brunch
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With Skim or Full cream milk
Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruit and nuts
Fruit yogurt
Natural Yogurt
Main Course
Rice Noodle Soup
With sliced beef and leafy vegetables
Seafood in Thai Red Curry
With Asian Vegetables and Steamed Rice
Pan Roasted Duck Breast in Sour Cherry Jus
With sautéed green beans, pumpkin, mushroom and gnocchi
Fresh Eggs
Prepared baked, scrambled or boiled
With Brie cheese, cherry tomato and mesclun
Choice of bacon or chicken sausage
Dessert
Cake Cappuccino Crème
With chocolate star anise sauce
From the Bakery
Assorted Bread Rolls and Croissants
Served with selection of butter and fruit preserves
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Light Lunch
Appetizer
Warmed Spiced Tomato Soup
With cauliflower mustard and smoked salmon
Main Course
*Veal Loin with Smoked ham and Asiago cheese
Shaved celeriac, natural jus, and pumpkin puree
Exclusively created by Carolo Cracco of Ristorante Cracco, Milan
Fish Congee
Sliced fish fillet in rice porridge with Chinese crullers
Roasted Stuffed Chicken with Cheese and Cold Tabbouleh salad
With olive oil and lemon dressing
Dessert
Pumpkin Blackberry Cake with Berry Sorbet
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-4.2 FCL
Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee
White Wines
2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
2013 Bischofliches Weignut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany
Red Wines
2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia
2007 Chateau Rauzan-Segla, Margaux, France
2011 Louis Jadot Clos Vougeot Grand Cru, Cote de Nuits, France
Port
Graham’s 20 Year Old Port, Duoro Valley, Portugal
Comment
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SQ 26 SIN-FRA-JFK November 2016 Suite Class
November 2015
Singapore Airlines Suite Class
SQ 26 Singapore to Frankfurt
Supper
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.
Suzanne’s Choice
A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.
Starter
Crab Meat Salad in Chili Lime Salsa
With avocado, roasted baby beetroot and crème fraiche
Soup
Corn Chowder with Bacon
And poblanos pepper, chili flakes and fingerling potatoes
Main Course
Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata
Dessert
Warm Caramelized Chocolate Bread-Butter Pudding
With dark chocolate sorbet
Supper
Appetizer
* Crab Meat Salad in Chili Lime Salsa
With avocado, roasted baby beetroot and crème fraiche
Malossol Caviar with Duck Foie Gras
Served with waldorf salad and mesclun
Soup
* Corn Chowder with Bacon
And poblanos pepper, chili flakes and fingerling potatoes
Double Boiled Chicken Soup
With bamboo piths and mushroom
Main Course
* Bistecca California
Grilled Beef Tenderloin with potato puree and peperonata
#Teochew Style Pomfret Porridge
Rice porridge cooked with sliced pomfret fillet and ginger garnished with fried shallot, dried sole and spring onion
Cobb Salad
Warm chicken with avocado, Roquefort cheese, boiled egg and bacon
Served with red wine vinegar and olive oil dressing
Chicken and Lamb Satay
Renowned Singapore Favorite
Served with ketupat rice, onion, cucumber and spicy peanut sauce
Dessert
* Warm Caramelized Chocolate Bread-Butter Pudding
With dark chocolate sorbet
Cheese
Selection of Cheeses
Farmer, tete de moine, cambozola and chaume with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles
SQ026 (SBP-SNP-BBP-BRP-LCP)-1.1 FCL
Delectables
Noodles
Nama Udon Noodles
With chicken, black mushroom and Oriental Chicken Stock
Egg Noodles
With prawns, vegetables, and Oriental Chicken Stock
Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock
Sandwiches
Ciabatta with Portobello Mushrooms, Emmenthal Cheese and Duxelle Mayonnaise
Warm Foccacia with Roasted Beef, Onion Jam, and Cheddar Cheese
Panini with Roasted Chicken and Sundried Tomato Tapenade
Snacks
Assorted Nuts
Milk Chocolate Bars
Potato Chips
Dried Fruit
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheeses
Farmer, tete de moine, cambozola and chaume with garnishes
SQ026 (SBP-SNP-BBP-BRP-LCP)-1.2 FCL
Before Touch Down
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With Skim or Full cream milk
Granola with Greek Yogurt
And berry compote
Fruit yogurt
Natural Yogurt
Main Course
#Singapore Beef Noodle Soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts
Nasi Lemak
Coconut flavored rice with prawn in sambal sauce, boiled egg, marinated chicken and peanuts
Warm Belgian Waffles
With berry compote, ricotta cheese and maple syrup
Fresh Eggs
Prepared baked, scrambled or boiled
With mozzarella cheese, sliced heirloom tomato and pesto sauce
Choice of ham and bacon or chicken sausage
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with selection of butter and fruit preserves
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-1.3 FCL
*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#Teochew Food Promotion
SQ 26 Frankfurt to New York JFK
Brunch
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With Skim or Full cream milk
Bircher Muesli
Rolled oat soaked in milk, natural yogurt, dried fruit and nuts
Fruit yogurt
Natural Yogurt
Main Course
Khao Tom Pla
Thai rice porridge with fish
Braised Rice Noodles
With Shredded chicken in hoisin sauce
Grilled Beef Fillet with herb Butter
Served with green beans and gratinated potato
Fresh Eggs
Prepared baked, scrambled or boiled
With Manchego cheese, cherry tomato and mesclun
Choice of bacon or chicken sausage
Dessert
Warm Chocolate Orange Crepe
With macadamia nut ice cream, Grand Marnier flavored orange sauce
From the Bakery
Assorted Bread Rolls and Croissants
Served with selection of butter and fruit preserves
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-1.1 FCL
Light Lunch
Appetizer
Tian of Alaskan Crab
With avocado, salmon roe, quail egg and basil oil
Main Course
*Seared Iberico Pork Loin with Quince Paste and Jus
Served with savoy cabbage, sous-vide cold red apple wedges and artichoke
Exclusively created by Carolo Cracco of Ristorante Cracco, Milan
Seafood and Rice Noodles Soup
Kway teow noodles with prawns, fish and vegetables in chicken broth
Chicken Stuffed with Ricotta Cheese-Spinach and Natural Jus
Served with ratatouille and mashed potato
Dessert
Warmed Pumpkin Tarte
With blackberry sorbet and spice crumbles
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ026 (SBP-SNP-BBP-BRP-LCP)-1.2 FCL
Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee
White Wines
2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
2013 Bischofliches Weignut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany
Red Wines
2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
Or
2012 Penfolds RWT Shiraz, Barossa Valley, Australia
2007 Chateau Rauzan-Segla, Margaux, France
2011 Louis Jadot Clos Vougeot Grand Cru, Cote de Nuits, France
Port
Graham’s 20 Year Old Port, Duoro Valley, PortugalLast edited by Carfield; 4 November 2016, 02:47 AM.
Comment
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SQ51 MAN-IAH October 2016
MANCHESTER TO HOUSTON
LUNCH
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce
Appetiser
Antipasto
Marinated scallop with roasted capsicum, endive wrapped in parma ham and mozzarella on tomato
Country Terrine with Mesclun Salad
A coarsely textured terrine of beef, pork & veal garnished with baby carrot, Cep mushroom and extra virgin olive oil
Cream of White Mushroom with Saffron
And garlic bread crisp
Double Boiled Chicken Soup
With red dates and wolfberries
Salad
Salad of Rucola, Mesclun, Olives, Cherry Tomato and Shaved Parmesan
With choice of
Balsamic and extra virgin olive oil dressing or Honey mustard dressing
Main Course
Extra Virgin Olive Oil Flavoured Lobster
With seafood consomme, baby vegetable and potato
Oriental Style Braised Beef Cheek
Stir-fried vegetable, shitake mushroom and egg fried rice
Grilled Chicken Breast with Sage Jus
Served with mediteranean vegetables and buttered gnocchi
Dessert
Tartelette Au Citron Meringuee
Lemon meringue tart with candied walnut
Panna Cotta
With strawberry salad
Cheese
Selection of cheese
Brie, black bomber cheddar, cashel blue and ginger spice served with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil
Pralines Petit Four
Fine Pralines
Beverage
Coffee and Tea
A selection of flavours is available in the beverage section
LIGHT DINNER
Appetiser
Mediterranean Style Hot Smoked Salmon Salad
With mesclun, pickled vegetables and herb vinaigrette
Main Course
Braised Pork Cheek in Red Wine
Caramelised apple, asparagus and mashed potato with savoy cabbage
Stir-Fried Prawn in Ginger Garlic Sauce
With vegetables and egg noodle
Lamb Masala
Marinated slow-cooked lamb in spices, jalfrezi vegetables, pickled vegetable and pilaf rice
Dessert
Orange Creme Brulee
With marinated orange and grapefruit segment
Fruit
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of better or flavoured olive oil
Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section
Comment
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SQ 52 SIN-MAN First Class January 2017
January 2017
Singapore Airlines First Class
SQ 52 Singapore to Manchester
Supper
Matt Moran’s acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.
Matt’s choice
Appetizer
Iberico Ham
With celeriac remoulade and Kalamata olives
Soup
Potato and Leek Soup
With truffle oil cream, hazelnut oil dressing
Main Course
Spaghetti with Prawns and Squids
With asparagus and marjoram
Dessert
Moscato Jelly
With lychee and mango salad
Appetizer
Malossol Caviar and Pave of Balik Salmon
With asparagus and crème fraiche
Iberico Ham
With celeriac remoulade and Kalamata olives
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Soup
Potato and Leek Soup
With truffle oil cream, hazelnut oil dressing
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Fish Maw Soup
Thick Superior pork soup with fish maw served with black vinegar
Teochew Food Promotion
Main Course
Spaghetti with Prawns and Squids
With asparagus and marjoram
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Kway Chap
Thin broad rice noodle in light soy sauce broth served with braised duck, pork, egg, bean curd and peanuts accompanied with chai beh and vinegar chili sauce
Teochew Food Promotion
Cobb Salad
Warm chicken with avocado, Roquefort cheese, boiled egg and bacon
Served with red wine vinegar and olive oil dressing
A Deliciously Wholesome choice
Assorted Sushi
Served with pickled ginger, wasabi and soy sauce
Dessert
Moscato Jelly
With lychee and mango salad
Exclusively created by Matt Moran of Aria Restaurant, Sydney
Cheese
Selection of Cheese
Farmer, tete de moine, cambozola and chaume served with garnishes
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Ee-Fu Noodles with black mushrooms and Oriental chicken stock
Bee Tai Mak with Prawns, vegetables and Oriental chicken stock
Kway Teow with Chinese greens, black mushroom and vegetable stock
Sandwiches
Ciabatta with Portobello Mushroom, Emmenthal Cheese and Duxelle Mayonnaise
Warm Focaccia with Roasted beef, Onion jam and Cheddar Cheese
Panini with Roasted Chicken and Sundried tomato Tapenade
Snacks
Assorted Nuts
Milk Chocolate Bar
Potato Chips
Dried Fruit
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Farmer, tete de moine, cambozola and chaume served with garnishes
Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple, or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes with skim or full cream milk
Bircher Muesli with Fruit
Fruit Yogurt
Natural Yogurt
Main Course
Teochew Style Pomfret Porridge
Rice Porridge cooked with sliced pomfret fillet and ginger garnished with fried shallot, dried sole and spring onion
Teochew Food Promotion
Belgium Waffle with Mascarpone Cheese
Strawberries and blueberry in raspberry coulis and maple syrup
Selection of Dim Sum
Steamed radish cake with pork, spareribs with black bean, scallop dumpling, vegetarian spinach dumpling and hark ow
Fresh Eggs
Prepared baked, scrambled or boiled
With bocconcini cheese, cherry tomato, sundried tomato pesto, and mesclun
Choice of veal sausage or bacon & salmon hash
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Comment
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SQ 52 MAN-IAH First Class January 2017 Part 1
9V-SWT in Manchester - very foggy morning
SQ 52 Manchester to Houston
Lunch
Regarded as one of the few Grand Masters of French cuisine, three-star Michelin chef Georges Blanc blends time-honored tradition and modern innovation to bring to life flavors of the season. He brings to you his recommedations for a most exquisite dining experience in the sky.
Georges’ Choices
Appetizer
Mackerel Brandade
With dried fruits, vegetable couscous, asparagus and artichoke
Soup
Veloute of Pumpkin
With prawns and crème fraiche
Main Course
Roasted Lamb Loin in Tarragon Jus
With eggplant caviar, zucchini and roasted potatoes
Dessert
Pistachio Crème Brulee
With marinated Morello cherries
Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce
Appeitzer
Duck Liver Terrine and Rillette
Garnish with apricot compote, mesclun lettuce
Mackerel Brandade
With dried fruits, vegetable couscous, asparagus and artichoke
Exclusively created by Georges Blanc, Vonnas
Soup
Veloute of Pumpkin
With prawns and crème fraiche
Exclusively created by Georges Blanc, Vonnas
Cantonese Lotus Root Soup
With peanuts and pork
Salad
Salad of Rucola, Mesclun, Olvies, Tomatoes and Shaved Parmesan
With choice of
Balsamic and extra virgin olive oil dressing or Honey Mustard dressing
Main Course
Roasted Lamb Loin in Tarragon Jus
With eggplant caviar, zucchini and roasted potatoes
Exclusively created by Georges Blanc, Vonnas
Stir-fried Beef Oriental Style
Beef in oriental black pepper sauce, seasonal vegetables and fried rice
Grilled Salmon Fillet with Mussel-Saffron Sauce
Served with selected green vegetables and potato
Cantonese Style Roasted Duck
With plum sauce, Chinese greens, carrots and steamed rice
Dessert
Pistachio Crème Brulee
With marinated Morello cherries
Exclusively created by Georges Blanc, Vonnas
Opera Cake
With coffee ice cream and fruits salad
Cheese
Selection of Cheese
Brie, Black Bomber Cheddar, Cashel Blue, and Ginger spice served with Garnishes
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit-Four
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Delectable
Noodles
Beehoon Noodles with Chinese greens, black mushroom and vegetable stock
Kway Teow with chicken, black mushroom and Oriental chicken stock
Egg Noodles with prawns, vegetables and Oriental chicken stock
Sandwiches
Baguette Sandwich with Mozzarella, Tomato and Herb
Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
Warm Focaccia with Chicken Salad and Pesto
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Assorted Butter Biscuits
Cookies
Fresh Fruits
Selection of Cheese
Brie, Black Bomber Cheddar, Cashel Blue, and Ginger spice served with Garnishes
Comment
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SQ 52 MAN-IAH First Class January 2017 Part 2 & Wine List
Light Dinner
Appetizer
Marinated Prawn with Nicoise Salad
Tomatoes, green beans, hard-boiled egg, black olives, and potato
Main Course
Braised Beef Cheek in Rich Broth with Vegetable Pot Au Feu
Served with carrot, potato, wild mushroom, green peas and turnip
Exclusively created by Georges Blanc, Vonnas
Pan Seared Sea Bass Fillet in Red Wine Sauce
With confit of fennel, baby carrot and crushed fingerling potato
Salt Baked Chicken
With ginger sauce, Chinese vegetables and mushroom fried noodle
Dessert
Raspberry Floating Island with Citrus Tea
Softly poached meringue with raspberry and earl grey tea infused raspberry sauce
Exclusively created by Georges Blanc, Vonnas
Fruit From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ052 (SBP-SNP-BBP-LXP-SNP-DCP)-3.1 FCL
Champagnes and Wines
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee, Champagne, France
White Wines
2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
2013 Bischofliches Weingut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany
Red Wines
2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
2012 Penfolds RWT Shiraz, Barossa Valley, Australia
2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France
Port
Graham’s 20-Year-Old Port, Duoro Valley, Portugal
Comment
-
SQ 634 SIN-HND January 2017
January 2017
Singapore Airlines First Class
SQ 634 Singapore to Tokyo Haneda
Yoshihiro’s choice
Kyo Kaiseki
Saizuke
Japanese Vegetables in Tofu Paste, Mitzuba
Puffer Fish Roll with Chives, Ponzu Jelly, Grated Daikon with Chili
Amadai with Turnip Sauce, Sea Urchin, Wasabi
Mukouzuke
Torched Yellow Tail on Mesclun, Grated Radish, Bonito Shoyu
Oshinogi
Udon with Garnishes
Anago Sushi, Yam and Vegetable Terrine
Salmon-Herring Roll and Simmered Duck Skewer
Futamono
Grilled US Beef on Potato and Lily Bud Puree, Onion Sauce
Mustard, Chives, Perilla Blossoms
Yakimono
Baked Black Cod with Milt and Japanese Yuzu Miso in Yuzu Cup
Fried Lobster with Cracker, Egg Yolk Vinegar Tartar sauce
Gohan
Snow Crabmeat Rice, Mitzuba
Carrot Puree, Gluten, Shimichi Togarashi
Assorted Pickles
Mizugashi
Grilled Layered Apple with Ginger Ice Cream,
Ginger Flavored Apple Chip, Strawberry and Mint Leaf
SQ 634 (LAP)-3.1 FCL
Lunch
Appetizer
Duck Foie Gras on Mizuna Leafs
With Shaved fennel orange salad, beetroot and balsamic dressing
*Teochew Style Platter with Chilled Lobster, “De Kar Tang” Pork Jelly and “Hoi Chor” Warmed Fried Crabmeat Dumpling
Served with pickled vegetables, kumquat sauce, garlic chili sauce and sweet caramel sauce
Soup
Cream of Asparagus
With Shiitake and Scallop Chawanmushi
Chinese Oxtail Soup
With wolfberries and flower mushrooms
Salad
Salad of Baby Spinach, Arugula, Frisee, Sun-dried tomato and Kalamata Olives
With choice of
Sesame and Soy dressing or
Creamy French dressing
Main Course
Pan Grilled Fillet of Beef
With buttered broccoli, Roma tomato, green olive mash and rosemary jus
*Loh Ark
Traditional braised duck, egg and beancurd served with braised peanuts, salted vegetables, asparagus with dried sole and steamed rice
Pappardelle with Lobster Ragout
Accompanied by tomato, olive, buttered asparagus and rocket leaves
Dessert
Opera Cake
With coffee ice cream and fruit salad
Cheese
Selection of Cheese
Farmer, tete de moine, and cambozola served with garnishes
Fruit from the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil
Pralines Petit Fours
Fine Pralines
Hot beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ 634 (LAP)-3.1 FCL
Champagnes and Wines
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee, Champagne, France
White Wines
2014 Greywacke Sauvignon Blanc, Marlborough, New Zealand
2012 Louis Jadot Domaine Gagey Bressandes 1er Cru, Beaune, Burgundy, France
Red Wines
2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France
2012 Teusner Albert Shiraz, Barossa Valley, Ausralia
Port
Graham’s 20-Year-Old Port, Duoro Valley, Portugal
Comment
-
SQ 345 ZRH-SIN March 2017
March 2017
Singapore Airlines Suites Class
SQ 345 Zurich to Singapore
Georges’ Choices
Appetizer
Dill Marinated Salmon
On heirloom tomato, mesclun leaves, Buffalo Mozzarella and pesto Genovese
Soup
Cream of Asparagus
With crab meat
Main Course
Roasted Beef Fillet on Brandy Peppercorn Sauce
Served with gnocchi, zucchini, and caramelized onion lasagna
Dessert
Pistachio Macaroon
With fresh raspberry
Lunch
Canape
Singapore Chicken and Lamb Satay
With onion, cucumber, and spicy peanut sauce
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments
* Dill Marinated Salmon
On heirloom tomato, mesclun leaves, Buffalo Mozzarella and pesto Genovese
Soup
*Cream of Asparagus
With crab meat
Clear Pork Soup
With black-eyed beans
Salad
Frisse, Belgium Endive, Cherry Tomatoes and Red Radish
With choice, of
Honey-sherry vinaigrette
Or
Basil Pesto Dressing
Main Courses
*Roasted Beef Fillet on Brandy Peppercorn Sauce
Served with gnocchi, zucchini, and caramelized onion lasagna
Or
Stir-fried Oriental Style Lobster with Black Bean Sauce
Served with leafy greens and egg noodles
Or
Pan Roasted Chicken Stuffed with Spinach and Cheese
Accompanied by sautéed vegetable, spaetzli and herb jus
Or
Thai Style Dep Fried John Dory Fillet
With mixed vegetables and steamed rice
Dessert
*Pistachio Macaroon
With fresh raspberry
Or
Warm Rhubarb Gratin
Served with strawberries Romanoff and yogurt ice cream
Cheese
Selection of Cheese
Brie, Appenzeller, Fourme d’Ambert and Arenenberger with garnishes
Fruit
From the Basket
A variety of fresh fruits
From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter of flavored olive oil
Pralines Petit Four
Fine Pralines
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
*Exclusively created by Georges Blanc, Vonnas
Delectables
Noodles
Egg Noodles
With prawns, vegetables and Oriental chicken stock
Kway Teow
With chicken, black mushroom and Oriental chicken stock
Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock
Sandwiches
Ciabatta with Cheddar Cheese and Grilled Marinated Vegetable
Warp with Smoked Turkey, Leafy Salad and Guacamole Spread
Warm Focaccia Sandwich with Gammon Ham and Roasted Vegetables
Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Savory Snack
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Brie, Appenzeller, Fourme d’Ambert and Arenenberger with garnishes
Breakfast
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Cornflakes
With skim or full cream milk
Bircher Muesli
Roller oat soaked in milk, natural yogurt, dired fruits and nuts
Fruit Yogurt
Natural Yogurt
Main Course
Conpoy and Seafood Congee
Rice porridge enhanced with scallop and garnished with seafood
Swiss Breakfast
Cold cuts of ham, salami, air dried beef and cheese with freshly prepared scrambled egg
Kanom Pak Kard Kai
Thai style fried carrot cake with chicken, vegetables and chili sauce
Fresh Eggs
Prepared baked, scrambled or boiled
With vine ripened tomato, mushrooms, and toasts
Choice of smoked salmon or veal sausage
From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee, Champagne, France
White
2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, France
Red
2012 Bouchard Pere et Fils Le Corton Grand Cru, Cote de Beaune, France
2014 Cloudy Bay Pinot Noir, Marlborough, New Zealand
2004 Chateau Cos d’Estournel, Saint-Estephe, France
2004 Chateau Pichon Lalande, Grand Classed Growth, Pauillac, Bordeaux, France
Port
Graham’s 20 Years Old Port, Duoro Valley, PortugalLast edited by Carfield; 2 April 2017, 05:24 PM.
Comment
-
SQ 860 SIN-HKG March 2017
March 2017
Singapore Airlines Suites Class
SQ 860 Singapore to Hong Kong
Brunch
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato
Fruit
Selection of Sliced Fresh Fruits
Appetizer
Special “K”
With skim or full cream milk
Bircher Muesli
Roller oat soaked in milk, and natural yogurt with berry compote
Fruit Yogurt
Natural Yogurt
Main Course
Mee Soto
Malay noodle in spicy chicken broth with shredded chicken and bean sprouts
Poached Egg with Seafood Sausage
Smoked salmon, sweet potato fritter, spinach salad and curry yogurt
Selection of Dim Sum
Lotus leaf rice with chicken, pork siew mai, seafood pickle cabbage dumpling, steamed pork pot sticker and vegetarian dumpling
Fresh Eggs
Prepared baked, scrambled or boiled
With vine ripened tomato, mushrooms, and toasts
Choice of beef steak or pan-fried chicken sausage
Dessert
Mango Mirror Gateau
With dark chocolate ice cream and white chocolate sauce
From the Bakery
Assorted Bread Rolls and Croissants
Served with butter and fruit preserve
Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section
Wine List
Champagne
2006 Dom Perignon Brut, Champagne, France
Krug Grande Cuvee, Champagne, France
White
2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, France
Red
2012 Penfolds RWT Shiraz, Barossa Valley, Australia
2007 Chateau Rauzan-Segla, Margaux, France
2010 Louis Latour Chateau Corton-Grancey Grand Cru, Cote de Beaune, France
Port
Graham’s 20 Years Old Port, Duoro Valley, PortugalLast edited by Carfield; 2 April 2017, 05:25 PM.
Comment
-
SQ2 SIN-HKG-SFO
March 2017
IMG_20170324_190828 by Chris Chris, on Flickr
IMG_20170324_190835 by Chris Chris, on Flickr
IMG_20170324_190841 by Chris Chris, on Flickr
IMG_20170324_190847 by Chris Chris, on Flickr
IMG_20170324_190849 by Chris Chris, on Flickr
IMG_20170324_190853 by Chris Chris, on Flickr
IMG_20170324_190855 by Chris Chris, on Flickr
Comment
Comment