FEB 2016
SQ012 - Singapore to Tokyo
Lunch- Hanakoireki
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto
Sakizuke: Seafood and Vegetable Tossed With Mustard Miso
Sunomono: Torched Puffer Fish, Chrysanthemum Leaf and Flower
Shiizakana: Yam, Onion and Carrot Terrine
Men: Udon With Garnishes
Ha Sun: Stuffed Lotus Root with Mustard, Persimmon Mochi with Mochi Powder; Miso Marinated Tofu with Pomegranate, Cod Roe Terrine, Daikon Mullet Roe, Chrysanthemum Leaf
Takiawase: Braised Turnip, Gluten, Carrot, Rape Blossom, Crab Sauce
Kuchitori: Anago Sushi, Pickled Ginger
Yakimono: Grilled Duck Breast, Balsamico, Potato and Lily Bud Paste, Grill Leek
Gohan: Vinegared Rice with Salmon Flakes, Salmon Roe, Egg Julienne, Snow Peas, Seaweed, Marinated Turnip
Tome-***: Miso Soup with Nameko Mushroom, Tofu
Mizugashi: Viennetta Ice Cream With Chocolate Sauce
Lunch
Canape: Chicken and Beef Satay With Onion, Cucumber and Spicy Peanut Sauce
Appetiser: Antipasto
Main Course: (1) Oven Roasted Stuffed Chicken with Mushroom Duxelles, (2) Lemon Rosemary Crusted Lamb Loin, (3) Braised Cod Fillet in XO Sauce
Dessert: Caramelized Fresh Banana Mousse Cake
Cheese: Red cheddar, camembert, and blue stilton served with garnishes
Fruit
Bakery
Pralines
Coffee and Tea
SQ012 - Singapore to Tokyo
Lunch- Hanakoireki
Exclusively created by Yoshihiro Murata of Kikunoi, Kyoto
Sakizuke: Seafood and Vegetable Tossed With Mustard Miso
Sunomono: Torched Puffer Fish, Chrysanthemum Leaf and Flower
Shiizakana: Yam, Onion and Carrot Terrine
Men: Udon With Garnishes
Ha Sun: Stuffed Lotus Root with Mustard, Persimmon Mochi with Mochi Powder; Miso Marinated Tofu with Pomegranate, Cod Roe Terrine, Daikon Mullet Roe, Chrysanthemum Leaf
Takiawase: Braised Turnip, Gluten, Carrot, Rape Blossom, Crab Sauce
Kuchitori: Anago Sushi, Pickled Ginger
Yakimono: Grilled Duck Breast, Balsamico, Potato and Lily Bud Paste, Grill Leek
Gohan: Vinegared Rice with Salmon Flakes, Salmon Roe, Egg Julienne, Snow Peas, Seaweed, Marinated Turnip
Tome-***: Miso Soup with Nameko Mushroom, Tofu
Mizugashi: Viennetta Ice Cream With Chocolate Sauce
Lunch
Canape: Chicken and Beef Satay With Onion, Cucumber and Spicy Peanut Sauce
Appetiser: Antipasto
Main Course: (1) Oven Roasted Stuffed Chicken with Mushroom Duxelles, (2) Lemon Rosemary Crusted Lamb Loin, (3) Braised Cod Fillet in XO Sauce
Dessert: Caramelized Fresh Banana Mousse Cake
Cheese: Red cheddar, camembert, and blue stilton served with garnishes
Fruit
Bakery
Pralines
Coffee and Tea
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