Additionally, our Singapore Health Promotion Board has been drilling in to local food producers from hawker centres to resturants to cut down on sodium and unhealthy fats. Presumably SATS has not been spared the finger-wagging.
Additionally, our Singapore Health Promotion Board has been drilling in to local food producers from hawker centres to resturants to cut down on sodium and unhealthy fats. Presumably SATS has not been spared the finger-wagging.
I understand that, however, some of the other dishes are nice, eg. Nonya Asam Fish, Seared Lamb Loin and Black Cod. Even the unagi kabayaki ex-JPN tastes nice to me, so not sure why the pad thai is just rice noodles with no taste. One reason that I have been telling myself is that, they are unable to replicate the wok hei that we get when eating pad thai in BKK.
March 2019
Singapore Airlines Business Class
SQ 186 Singapore to Ho Chi Minh City
After takeoff
Appetizer
Marinated Prawn on Yam Noodles
With mesclun salad and wasabi soy vinaigrette
Main Course
*Roasted Veal Loin on Natural Jus
With baby carrots, asparagus, peas, pearl onions and garlic mashed potatoes
Ikan Serunding Kelapa dan Nasi Merah
Malay style fish with desiccated coconut, vegetables, braised jackfruit and red rice
Braised Noodles with soya chicken and Chinese greens
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Dessert
Chocolate Truffle Cake
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
SQ 186 (DZJ)-3.1 JCL
Book the Cook
Chargrilled Soya Beef
Japanese-style beef served with vegetables cooked in mirin and shimeji mushroom rice,
Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata
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