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Originally posted by MAN Flyer View Postdinner FROM SINGAPORE TO KUALA LUMPUR
APPETISERS
Chilled malossol caviar
With melba toast and condiments
Chilled steamed Maine lobster served with cocktail sauce or Thai sweet chilli sauce
SOUPS
Oriental clear broth with watercress
Cream of corn with smoked chicken and chive
SALAD
Ceasar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing
MAIN COURSES
Halibut with ceps crust in verjus sauce, braised savoy cabbage, sauteed ceps, roasted cauliflower and fingerling potatoes
Oriental roasted chicken with vegetables and fragrant rice
Doubled cut pork chop with apple cider vinegar reduction, apple compote, braised red cabbage, crushed potatoes with chive and sour cream
Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens
Spinach ricotta tortellini with spicy tomato sauce, mesclun
DESSERTS
New York cheesecake with vanilla ice cream and fruit coulis
Warm seasonal berries gratin
CHEESES
Camembert, California vella dry jack, Iowa maytag blue, comte
Served with fruit paste, grapes, walnut and biscuit
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas served with pralines
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SQ 866 SIN-HKG March/April 2015
Lunch menu
Singapore to Hong Kong
Starter
Marinated scallops with jellyfish and mesclun
Main
*Pan seared rolled beef with enoki mushroom, fine beans in XO Sauce, wok fried egg noodles
Exclusively created by chef Sam Leong, Singapore
Pan fried cod with cilantro and tomato sauce, ratatouille and boiled parsley potatoes
Famous Singaporean Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
A renowned local favorite
Braised Lamb Tagine
with medley of vegetables and pearl couscous
Finale
Choice of dessert
Movenpick Tiramisu ice cream or strawberry cheesecake with berry compote
Selection of camembert, feta cheese, and Monterey jack served with garnishes
A selection of fresh fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ866QB SIN-HKG (L1) 120-1.1 03-04 RC
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SQ 865 HKG-SIN March/April 2015
Dinner Menu
Hong Kong to Singapore
Starter
Mediterranean Antipasto
Seared scallops with grilled vegetables and bocconcini
Main
*Barramundi fillet in chanterelle mushroom sauce with borlotti beans, salsify and spinach
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Braised chicken with bamboo pith and mushroom, choy sum, and steamed rice
Seared beef fillet with balsamic jus, roasted vegetables and green beans
Pathani gosht
Lamb in mild masala with spinach and lotus root stew, yellow dal, jeera rice
Finale
Haagen-Dazs Mango Sorbet ice cream with fresh fruit salad
Strawberry cheesecake
Selection of French Brie, Manchego and Bleu D'Auvergne served with garnishes
A selection of fresh fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ 865QB HKG-SIN (D1) 120-1.1 03-04 RC
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SQ 2 SIN-HKG-SFO March & April 2015
Dinner menu
Singapore to Hong Kong
Starter
Marinated scallops with jellyfish and mesclun
Main
*Pan seared rolled beef with enoki mushroom, fine beans in XO Sauce, wok fried egg noodles
Exclusively created by chef Sam Leong, Singapore
Pan fried cod with cilantro and tomato sauce, ratatouille and boiled parsley potatoes
Famous Singaporean Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
A renowned local favorite
Braised Lamb Tagine
with medley of vegetables and pearl couscous
Finale
Choice of dessert
Movenpick Tiramisu ice cream or strawberry cheesecake with berry compote
Selection of camembert, feta cheese, and Monterey jack served with garnishes
A selection of fresh fruit
Gourmet Coffees and selection of fine teas, with pralines
Supper Menu
Hong Kong to San Francisco
Starter
Nicoise Salad with marinated seared prawns
Main
*Grilled Beef fillet with mushroom gratin, red wine sauce, asparagus, and fondant potatoes
Exclusively created by Matthew Moran of Aria restaurant, Sydney
Lychee Bay Style Congee
Sliced fish, cuttlefish and pork in rice porridge with deep fried Chinese crackers
Seared chicken in jus, roasted vegetables in olive oil and broccoli
Finale
Yuzu and milk chocolate mousse cake with pear compote
Selection of Tomme, Manchego and Bleu d'Auvergne served with garnishes
A selection of fresh fruit
Gourmet coffees and selection of fine teas
Light Bites Menu
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
Tom yam noodles with prawn and vegetables
Vegetarian noodles with green leaves, spring onion, and red chili
Noodles with chicken and black mushroom
Sandwiches
Croissant with creamy chicken and tomato
Roasted Mediterranean vegetable in tortille wrap
Snacks
Assorted nuts
Cookies
Potato chips
Chocolate Bar
Fresh fruit
Before touch-down
Prelude
A choice of apple, tomato, or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yogurts
Special "K" or lowfat granola with milk
Plain or fruit yogurt
Main
Selection of Dim Sum
Steamed rice roll with char siew, pork dumpling, prawn dumpling, and vegetable dumpling
Griddled hotcakes with honey, scrambled egg and chicken sausage
Cheese omelette with veal sausage, roasted tomato, mushrooms and potatoes
Bread
Assorted Breakfast rolls
Butter - Fruit Preserve
Beverages
Gourmet Coffees and selection of fine teas
SQ 2QB SIN-HKG-SFO (D1/S1/SN1/HB) 2-1.1 03-04 RC
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SQ638 - Hanakoireki (Apr 2015)
sleeper service menu SINGAPORE TO TOKYO
HANAKOIREKI
Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn and winter in this delectable Japanese meal for the most discerning palate.
Kuchitori
Prawn and mitsuba omelette
Fava beans, clam with mascarpone tofu paste
Mountain vegetable with egg yolk mustard dressing
Yakimono
Grilled seabream with kinome
Grilled scallop with egg yolk glaze
Beef roll with asparagus
Takiawase
Conger eel, bamboo shoot, tofu ball with kinome sauce, snap pea, rape blossom
Kunomono
Assorted pickles
Gohan
Steamed rice with nori
Steamed rice with yukari
Tome-***
Asari Miso
Verdict
Overall, i am glad that i chose this. It's complex with a whole range of flavours. Only the grilled fish had a funny chewy texture which I rather dislike. The flavours and the temperatures at which the dishes were served were perfect too.
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SQ635: Tokyo to Singapore (April 2015)
sleeper service menu TOKYO TO SINGAPORE
HANAKOIREKI
Embark on a culinary journey that takes you through the changing flavours of the seasons. Savour the best of spring, summer, autumn, and winter in the delectable Japanese meal for the most discerning palate.
Kuchitori
Unagi omelette, shredded burdock, spinach and sesame
Yakimono
Salted salmon and grilled scallop topped with mullet roe, rolled beef with asparagus
Takiawase
Simmered beancurd skin with bamboo shoots, carrots and snow peas
Kunomono
Assorted pickles
Gohan
Steamed rice with salt
Steamed rice with nori
Tome-***
Miso soup with Asari clams
Overall, a much more successful bento compared to the outbound flight which I had posted a few postings up. I have no complaints on any of the components. All beautifully presented and all tasted good.
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SQ 227: SIN to MEL (April 2015)
dinner menu SINGAPORE TO MELBOURNE
Starter
Tian of Alaskan King crab and mango with mesclun.
Singapore dressing
Main
Seared beef fillet with cabernet sauce, spinach custard, chanterelle mushroom, green asparagus, pearl onion and green peas *
Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms, and leafy greens
Chilean bass with roasted tomato vinaigrette, brocollini, yellow capsicum, and sundried tomato, mashed potatoes
Baked tandoori lamb chop with mint chutney, pineapple-onion salad and cumin pilaf rice
Finale
Chocolate and banana cake with vanilla sauce
Chendol with coconut ice cream
Selection if brie, mild cheddar and smoked cheese served with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
* exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Review: Overall a successful meal. The appetiser and the dessert were particularly strong. The crab flavour was impactful and refreshing and the dessert was a unique. The main was good but the flavours were nothing ground breaking or innovative. The beef was well-prepared, not too dry, which was a challenge considering the thickness of the meat. SQ got it right this time. The bass across the aisle looked better though. I should have given that a try instead.
continental breakfast SINGAPORE to MELBOURNE
Prelude
A choice of apple, tomato or freshly squeezed orange juice
A selection of fresh fruit
Breads
Assorted breakfast rolls
Butter - Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
I skipped the latter meal because I prefer to sleep zzzzzzzzzzz ...
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SQ632 Singapore - Tokyo Haneda (May 2015)
breakfast
refreshment
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