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Originally posted by MegatopLover View PostMy comments:
SIN-HKG
Surprised to see no caviar offered on SQ's premier (Megatop) route
As you see, for North America routes:
Originally posted by UA MM View PostI am sure you all have read in other threads how some airlines have discontinued serving caviar, or limiting the service due to worldwide shortage.
For flyers who love caviar and would choose to fly SQ from North America, here are the lists of the routes still have full caviar service.
SQ 11 LAX-NRT
SQ 12 NRT-LAX
SQ 15 SFO-ICN
SQ 16 ICN-SFO
SQ 25 JFK-FRA-SIN
No more full caviar service on SQ 1 and 2 as well as SQ 26. And no caviar for the 3 class service LAX-TPE-LAX.
Comment
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Beverage First Class (NRT 1207)
Cocktails
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 & pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-up
Solitaire Dreams
A cool concoction of rum, pineapple juice and a Sling mix, topped 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 & orange juice
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
ALL-TIME FAVOURITES
Singapore 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 & pineapple juice
Screwdriver
A classic concoction of vodka and orange juice
Fruit Spritzer
A sinmple-yet-delightful thirst-quenching mix of apple juice and 7-UP
Orange Cooler
A light tangy drink created from orange juice and ginger ale with a touch of lime cordial
non-alcoholic
ALL-TIME FAVOURITES
Campari
Dry Vermouth
Spirits
SPIRITS
Macallan 12 years old Single Malt Whiskey
Cognac XO - Hennessy
Chivas Regal Scotch Whisky
Johnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)
LIQUEURS
Cointreau
Tia Maria
Baileys Original Irish Cream
Choya Umeshu
A traditional Japanese fruit liqueur enjoyed straight or on the rocks
(Available on flights to and from North Asia)
BEER
International Selection
champagnes & wines
CHAMPAGNES
Dom Perignon 1999
Krug Brut Grande Cuvee
WHITE WINES
Reichsgraf Von Kesselstatt Plesporter Goldtropfchen
Riesling Kabinett 2005 Mosel-Saar-Ruwer
Meursault Les Clous 2005 Bouchard Pere et Fils
RED WINES
Chianti Classico 2001 Castello Di Brolio
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac
Beaune Les Avaux Premier Cru 2004
PORT
Dow's 20 Year Old Tawny Port Portugal
beverages
Enjoy a selection of hot and cold beverages, anytime you wish. Simply let us know your preference.
TEA SELECTION
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Chinese Jasmine Tea
Chinese Oolong Tea
Mint Tea
GOURMET COFFEES
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA "Kilimanjaro"
SPECIALTY COFFEES
Brewed Coffee
Cafe Royal
Espresso
Cappuccino
Cafe Latte
Cafe au Lait
Decaffeinated Coffee
Mocha
OTHER BEVERAGES
Chocolate
Ovaltine
Milo
MINERAL WATER
Sparkling
Still
FRUIT JUICES
Apple
Orange
Pineapple
Tomato
SOFT DRINKS
Bitter Lemon
Coke
Coke Light
Ginger Ale
7-Up
MILK
Full Cream
Low Fat
(From SQ638 SIN-NRT taken Early january 2008)
NRT
1207
Comment
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Now that you point it out, I think I remember seeing that post about shrinking caviar service. Oh well.
Nice to see the Pichon Baron still flying with the Golden Goose. Perhaps SQ puts that on Japan routes to serve the tastes of Japanese pax for well-known Bordeaux (note also the absence of American wines). Hmmmmm...
Comment
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SQ 857 HKG-SIN F/Class
http://share.shutterfly.com/action/w...8QbNHDNy5bqJ8A
First Class
Lunch
International Selection
Appetizers
Oven-baked warm oyster with roasted capsicum veloute and cheese in half shell
Pave of Balik Salmon
Slab of classic Russian cold-smoked salmon with asparagus and crème fraiche
Soup
Cream of maize garnished with arugula coulis and corn kernels
Salad
Caesar Salad
Romaine Lettuce with Parmesan cheese and croutons
Main Courses
Stewed New Zealand lamb shank in red wine with green pea mash
(A healthier Choice)
Pan fried chicken in thyme jus with seasonal vegetables and potatoes
Lychee bay style congee
Sliced fish, cuttlefish and pork in rice porridge with deep fried Chinese cruellers
Cold angel hair pasta with boletus mushrooms, seared asparagus-roma tomato and pesto sauce
Dessert
Warm pear and almond flan with rum-raisin ice cream and fruit compote
Cheese
Selection of Cheese with garnishes
Fresh Fruit
A selection of fresh fruit
From the Bakery
Beverages
Pralines
Shi Quan Shi Mei
Cold xiao chi
Barbecued Salmon with pickled garlic and salmon roes
Rolled beef with vegetables, chili drssing
Pork Knuckle with asparagus, garlic dressing
Chinese vegetable slaw with crisp wanton
Cuisine from the Wok
Steamed Prawn with garlic, chili and spring onion
Braised duck with red dates
Stir fried shredded pork with Szechuan vegetables
Spinach with chili and shallots
From the paddyfield
Choice of steamed rice or porridge
Soup
Double Boiled pork soup with winter-melon, barley
A Sweet note
Sweet Pumpkin soup with chestnut
SQ857C HKG-SIN (L1O) 161-1.1 01 FC
Wine List
Champagnes
Dom Perignon 1999
Krug Grande Cuvee
White Wines
Reichsgraf Von Kesselstatt Peisporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Meursault Les Clous 2005 Bouchard Pere et Fils
Red Wines
Chianti Classico 2001 Castello Di Brolio
Chateau Leoville-Poyferre 1999 Saint-Julien
Port
Dow’s 20 Years Old Tawny Port Portugal
CNTWHK
0108
Comment
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SQ 15 SFO - ICN - SIN January 2008 (Champagne-Wines-Cocktails-Beverages)
Champagnes & wines
CHAMPAGNES
Dom Perignon 1999
Krug Grande Cuvee
WHITE WINES
Cloudy Bay Sauvignon Blanc 2006 Marlborough
Sonoma Cutrer Chardonnay 2005 Russian River, California
RED WINE
Chateau Leoville-Poyferre 1999 Saint-Julien
Sequoia Grove Cabernet Sauvignon 2003 Napa Valley
PORT
Dow's 20 Year Old Tawny Port Portugal
Cocktails
MIX OF THE MONTH
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-UP
SINGAPORE AIRLINES UNIQUE CREATIONS
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange & pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-UP
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Kris in Love
A delightful concoction of white wine stirred with 7-UP
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-UP
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon topped with 7-UP
Golden Spice
A refreshing, zesty mix with lime cordial, given a spicy relish through equal parts of pineapple juice and ginger ale
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
ALL - TIME FAVOURITES
Singapore 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
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worchestershire and Tabasco sauce
Fruit Spritzer
A simple-yet-delightful thirst-quenching mix of apple juice and 7-UP
Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-UP
APPETISING APERITIFS
Campari
Dry Vermouth
non-alcoholic
Spirits
SPIRITS
Macallan 12 years old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice.
Cognac XO - Hennessy
Johnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior
LIQUEURS
Cointreau
Tia Maria
Baileys Original Irish Cream
Choya Umeshu
A traditional Japanese fruit liqueur enjoyed straight or on the rocks
(Available on flights to and from North Asia)
BEER
Tiger
Miller Regular
Beverages
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
GOURMET COFFEES
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA "Kilimanjaro"
Enjoy a selection of hot and cold beverages, anytime you wish. Simply let us know your preference.
TEA SELECTION
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Korean Ginseng Tea
Chinese Jasmine Tea
Chinese Oolong Tea
Mint tea
SPECIALTY COFFEES
Brewed Coffee
Cafe Royal
Espresso
Cappuccino
Cafe Latte
Cafe au Lait
Decaffeinated Coffee
Mocha
OTHER BEVERAGES
Chocolate
Ovaltine
Milo
MINERAL WATER
Sparkling
Still
FRUIT JUICES
Apple
Orange
Pineapple
Tomato
Cranberry
SOFT DRINKS
Bitter Lemon
Coke
Coke Light
Ginger Ale
7-Up
MILK
Full Cream
Low Fat
Comment
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SQ 15 SFO - ICN - SIN January 2008
lunch FROM SAN FRANCISCO TO SEOUL
Create your gastronomic experience from our selection of tantalising
options.
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Mint lemon marinated day boat scallops served with farro tabouli salad and red wine vinaigrette
SOUPS
Artichoke soup with lobster and baby artichoke
Double-boiled watercress soup with pork and red dates
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
ENTREES
Lamb loin wrapped in pancetta with tomato provencale, ratatouille and roasted potato
Halibut Korean style, seasonal vegetables and steamed rice with kimchi on the side
Short rib of beef in Chinese wine-five-spices with seasonal vegetables and fried rice
Salad of boccoccini cheese with roasted corn-fed chicken
Tapenade dressing
Sauteed fettucine with prawns, scallops, fish and arugula in tomato sauce
DESSERT
Black bottom cappuccino brulee with biscotti
Black bottom cappuccino brulee with coffee ice cream
CHEESES
Gourmet cheeses served with garnishes
FRUITS
Fresh fruits in season
Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in carbohydrate and calories than our main selection
SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 15-1.1 01 FC
light bites FROM SAN FRANCISCO TO SEOUL
Should you fancy a little snack or something more substantials, 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
Vegetarian instant noodle soup
SANDWICHES
Roast beef and cheese sandwich
Cheese with tomato and cucumber sandwich
SNACKS
Cashew, almond or macadamia nuts
Chips
Cookies
Assorted Walkers biscuits
A selection from the fruit basket
Assorted cheeses with garnishes
SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 15-1.2 01 FC
light meal FROM SAN FRANCISCO TO SEOUL
Lean back and unwind with our simple yet delightful culinary selection.
APPETISERS
Salad of marinated Alaskan crabmeat with mango
Citrus dressing
ENTREES
Bi bim bap
Korean style assorted vegetables and beef with steamed rice, chilli paste and sesame oil
Braised ee-fu noodles with lobster and vegetables
Panfried chicken in mustard sauce with vegetables and potatoes
DESSERT
Wine jelly with fruits and pineapple chip, passionfruit coulis
SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 15-1.3 01 FC
dinner FROM SEOUL TO SINGAPORE
Create your gastronomic experience from our selection of tantalising options
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Marinated seafood salad with lemon vinaigrette
Gooseliver with sliced fennel and mesclun
SOUPS
Pea puree soup with cold white onion custard, pea shoot and bacon
Khori komkuk
Double-boiled Korean soup with oxtail and spring onion
SALAD
Crispy garden salad
Sesame soya dressing
Thousand Island dressing
ENTREES
Braised short rib of beef with root vegetables and mashed potatoes
Sam gye tang
Korean style stuffed spring chicken with ginseng and sticky rice stew in broth served with condiment
Braised Chilean seabass fillet in XO sauce with seasonal vegetables and fried rice
Sauteed prawns in white wine-pink peppercorn sauce, roasted vegetables and mashed potatoes
*Sauteed penne with sundried tomatoes, ceps mushroom and rocket leaves
DESSERTS
Coconut panna cotta with tropical soup and tuile
Coconut panna cotta with tropical soup
CHEESES
Camembert, chaume, cheddar and blue cheeses served with dried fruit, grapes and cracker
FRUITS
Fresh fruits in season
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
* Specially prepared meatless selection
SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 15-2.1 01 FC
Comment
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SQ 15 ICN - SIN January 2008 (Pictures)
dinner FROM SEOUL TO SINGAPORE
Create your gastronomic experience from our selection of tantalising options
CANAPES
Satay
With onion, cucumber and spicy peanut sauce
APPETISERS
Gooseliver with sliced fennel and mesclun
SOUPS
Pea puree soup with cold white onion custard, pea shoot and bacon
SALAD
Crispy garden salad
Sesame soya dressing
ENTREES
Braised short rib of beef with root vegetables and mashed potatoes
A Surprise from the Chef
DESSERTS
Coconut panna cotta with tropical soup and tuile
CHEESES
Camembert, chaume, cheddar and blue cheeses served with dried fruit, grapes and cracker
FRUITS
Fresh fruits in season
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
* Specially prepared meatless selection
SQ15QC SFO-ICN-SIN (LF/SN1/LMF/DF) 15-2.1 01 FC
PS: I recalled that all what listed on the menu for ICN-SIN I had tried in my previous flights in 2007. I think SQ F catering at ICN should do a better job. The food taste seems mediocre compare to other SQ F stations. The panna cotta was hard and tasted like casava flour. The beef was hard. And no I am not going to have oxtail soup again. It's not the same as the one you all know in Indonesia, Singapore or Malaysia. The broth is white like coconut milk.
Comment
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Jan 2008 SQ466 F SIN-CMB
Breakfast from SIN to CMB
Juices
A choice of apple, tomato or freshly squeezed orange
Fruit
Fresh fruit plate
Light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
Wholesome beginnings
Singapore style prawn noodle soup
A richly flavoured local dish of yelllow noodles in prawn and prok stock served with king prawns and bean sprouts
Idli, cumin wadia and sambar *
Indian style steamed rice cake with cumin lentil dumpling and southern style spicy dal
Pan fried chicken in thyme jus, cherry tomato, mushroooms and finering potatoes
Fresh eggs prepared on board (Baked or scrambled)
With grilled bacon or chicken sausage, vine ripened tomato, mushrooms and roesti potatoes
From the bakery
Assorted breakfast rolls
Butter, jam, marmalade or hjoney
Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
* Specially prepared meatless selection
SQ466C SIN-CMB (B) 99-1.1.1 01-02FCLast edited by phaleesy; 30 January 2008, 07:41 AM.
Comment
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Originally posted by Dent@SUB View PostHi guys...
Tried to find F menu on SQ861 HKG-SIN, but no luck...
Anyone can help me?
Btw, is there any "Shi Quan Shi Mei" menu onboard this flight??
Thanks guys....
Chinese Shi Quan Shi Mei
Starting in April 2005, Singapore Airlines has been providing its First Class passengers with the sumptuous Chinese meal, Shi Quan Shi Mei. The full course Chinese meal has been served on selected Chinese routes, starting with Shanghai, and expanding to other Chinese cities, including Hong Kong and Taipei.
Shi Quan Shi Mei embraces the perfection of fine Chinese cuisine, with 10 courses, including a classic Chinese soup dish, four cold dishes, and four hot dishes, served with a choice of fragrant steamed rice or porridge.
Comment
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Originally posted by SQ LPP View PostLast time I took this SQ861, as wll as other SIN-HKG or HKG-SIN, this Shi Quan Shi Mes was one of the options in F menu - consistent with what mentioned in the website.
I'm gonna cancell my BTC for this flight.... I'm really into this "Shi Quan Shi Mei"
Comment
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SQ 331 CDG - SIN January 2008 (Champagnes - Wines - Cocktails - Beverages)
Champagnes & wines
CHAMPAGNES
Dom Perignon 1999
Krug Grande Cuvee
WHITE WINES
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Meursault Les Clous 2005 Bouchard Pere et Fils
RED WINE
Chateau Leoville-Poyferre 1999 Saint-Julien
Chianti Classico 2001 Castello Di Brolio
PORT
Dow's 20 Year Old Tawny Port Portugal
Cocktails
MIX OF THE MONTH
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-UP
SINGAPORE AIRLINES UNIQUE CREATIONS
Silver Kris Sling
One of our special touches made with gin, Cointreau and orange & pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-UP
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Kris in Love
A delightful concoction of white wine stirred with 7-UP
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-UP
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon topped with 7-UP
Golden Spice
A refreshing, zesty mix with lime cordial, given a spicy relish through equal parts of pineapple juice and ginger ale
Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato & orange juice
Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon
ALL - TIME FAVOURITES
Singapore 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
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worchestershire and Tabasco sauce
Fruit Spritzer
A simple-yet-delightful thirst-quenching mix of apple juice and 7-UP
Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-UP
APPETISING APERITIFS
Campari
Dry Vermouth
non-alcoholic
Spirits
SPIRITS
Macallan 12 years old Single Malt Whisky
A time-honoured distillation process and the traditional skills of master craftsmen create a satisfyingly complex single malt characterised by a full-bodied flavour with hints of dried fruit and spice.
Cognac XO - Hennessy
Johnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior
LIQUEURS
Cointreau
Tia Maria
Baileys Original Irish CreamBEER
Carlsberg
Beverages
Enjoy the invigorating aroma and rich flavour from our selection of the finest brew.
GOURMET COFFEES
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA "Kilimanjaro"
Enjoy a selection of hot and cold beverages, anytime you wish. Simply let us know your preference.
TEA SELECTION
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Chinese Jasmine Tea
Chinese Oolong Tea
Mint tea
SPECIALTY COFFEES
Brewed Coffee
Cafe Royal
Espresso
Cappuccino
Cafe Latte
Cafe au Lait
Decaffeinated Coffee
Mocha
OTHER BEVERAGES
Chocolate
Ovaltine
Milo
MINERAL WATER
Sparkling
Still
FRUIT JUICES
Apple
Orange
Pineapple
Tomato
SOFT DRINKS
Bitter Lemon
Coke
Coke Light
Ginger Ale
7-Up
MILK
Full Cream
Low Fat
Comment
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SQ 331 CDG - SIN January 2008
supper FROM PARIS TO SINGAPORE
Create your gastronomic experience from our selection of tantalising
options.
APPETISERS
Combinations of balik salmon and lobster salad
Balsamico vinaigrette
Banyuls wine flavoured gooseliver terrine with artichoke and aged balsamic dressing
SOUPS
Veloute of pumpkin with prawns
Oriental chicken and sweetcorn soup
A surprise
ENTREES
Rabbit stew in red wine with glazed apple wedges, Kenyans beans, button mushroom and roasted fingerling potatoes
\
Braised noodles with soya chicken and Chinese greens
Beef fillet Rossini
With green bean, vine-ripened tomato and potatoes
Rice vermicelli in light broth garnished with scallops, prawns, sliced fish ad green vegetables
(also available for breakfast)
CHEESES
Assorted cheese platter served with fruit paste, grapes, nuts and cracker
FRUITS
Fresh fruits in season
Exclusively created by Georges Blanc, Vonnas
SQ331QC CDG-SIN (S1F/SN1/HBF) 200-1.1 01 FC
light bites PARIS TO SINGAPORE
Should you fancy a little snack or something more substantials, 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 mozarella cheese, tomato and basil
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini chocolate cake
Assorted walkers biscuits
A selection from the fruit basket
Assorted cheeses with garnishes
SQ331QC CDG-SIN (S1F/SN1/HBF) 200-1.2 01 FC
before touch down FROM PARIS TO SINGAPORE
As your destination nears, refresh your senses with our delightful culinary treats
JUICES
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
Rice vermicelli in light broth garnished with scallops, prawns, sliced fish ad green vegetables
Assiette Anglaise
Assorted breakfast cold cuts with eggs
Cooked ham, salami, cheese and fresh eggs prepared on board
Fresh eggs prepared on-board (baked or scrambled)
With your choice of bacon, chicken sausage, vine ripened tomato and fresh mushroomson leek-cheese potato cake
Continental Breakfast
Assorted bread with preserves
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
SQ331QC CDG-SIN (S1F/SN1/HBF) 200-1.3 01 FC
Comment
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Originally posted by SQ LPP
The panna cotta was hard and tasted like casava flour. The beef was hard. And no I am not going to have oxtail soup again. It's not the same as the one you all know in Indonesia, Singapore or Malaysia. The broth is white like coconut milk. [/FONT[/COLOR][/B][/SIZE]
As for the Korean style oxtail soup, the white color broth actually comes from stewing in a slow flame the bone in the soap for hours and hours. So, there's actually no milk added. However, I do find the taste to be a bit on a bland side. I guess it is intentionally bland so we can still taste the Kimchi which usually accompanied the dish.
Comment
Comment