I will be flying in J class from Tokyo-Singapore in December. I was wondering if anyone here has any recommendation for dinner on board. Is there a recommended/"must-try" BTC item? Is their standard meal on this sector better than BTC? Any advice welcomed. Thanks.
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Originally posted by B727 View PostThe BTC rack of lamb in the last month has been delicious! The lamb was juicy and it plated with a green salad with crunchy sliced radish yum!Last edited by SQtraveller; 20 August 2017, 04:55 AM.
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Seared Black Cod Fillet 'à la Niçoise'
I recently had the "Seared Black Cod Fillet 'à la Niçoise'" ex-SIN. Loved it! What the description on the SQ site does not state is that it is served on potatoes. The picture I took does not do it justice...not that I would know how to get it on here anyway at the moment./Desert Traveller
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Originally posted by Short Final View PostI've BTC'd the Indian Lamb Shank a few times outta SIN and it is deelish. This is in part coz lamb shank is always braised/stewed, which makes it something that tends to work well reheated later.HUGE AL
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Originally posted by Desert Traveller View PostI recently had the "Seared Black Cod Fillet 'à la Niçoise'" ex-SIN. Loved it! What the description on the SQ site does not state is that it is served on potatoes. The picture I took does not do it justice...not that I would know how to get it on here anyway at the moment.
Wise move, since black cod is similar in flavor and texture. Besides, Chilean seabass is being driven rapidly toward extinction.
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Originally posted by frolic View PostI love that dish as well, it used to be Seared Chilean Sea Bass 'à la Niçoise' when it first came out. But they changed it since last October if I'm not mistaken.
Wise move, since black cod is similar in flavor and texture. Besides, Chilean seabass is being driven rapidly toward extinction./Desert Traveller
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Originally posted by Desert Traveller View PostThey still have a seared Chilean seabass ex-SIN: "Pan-Seared Chilean Seabass with Bouillabaisse sauce". Never had that though. The black cod was introduced with the menu changes back in May last year.
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Wagyu Sirloin with Eringi Mushroom (ex SIN) and Portuguese-style beef curry (ex-HKG)
From SQ2 R class ex-SIN:
Wagyu Sirloin with Eringi Mushroom
Wagyu sirloin with baked eringi mushroom marinated with truffle, garlic and sake, yuzu and light soy sauce, accompanied by green beans and jalapeño salsa, served with steamed rice
One of the better meat-based BTC. It being wagyu is quite tender for something that is served onboard. The dressing is also quite interesting with a modern twist. I love this definitely.
From SQ2 R class ex-HKG:
Portuguese style beef curry with broccoli, cauliflower, carrots, and steamed rice
Decent in flavour but nothing spectacular
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Seared Black Cod Fillet a la Nicoise
Seared Black Cod Fillet 'à la Niçoise'
With haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin
One of the better BTCs so far. Had a low expectation as fish and meat dishes tend to dry out on board. But this fish was moist, and the skin was super crispy which provided a very nice contrast. The overall flavour was simple, and fresh. Really good. Will order again.
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Thanks SQueeze, very nearly ordered that on our ex-SIN two Thursdays ago. Decided to go for the fish on broth instead and the lamb shank. Then the wife decided not to have the BTC and try the tandoori lamb on 227, so didn't get a photo of that.
(Also thanks for reminding me about this thread, will upload a BTC later on. Really liking the variety of BTCs on offer, very refreshing)
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Originally posted by Kyo View Post(Also thanks for reminding me about this thread, will upload a BTC later on. Really liking the variety of BTCs on offer, very refreshing)
http://www.sqtalk.com/forum/showthread.php?t=935
and use this thread "selection help"?HUGE AL
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