SQ First Menus

[SQ LPP]

Updated as of 02 February 2008 (post #136)


SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116
SQ 2 SIN - HKG - SFO 40, 118

SQ 11 LAX - NRT - SIN 23, 60
SQ 12 SIN - NRT - LAX 11, 12
SQ 15 SFO - ICN - SIN 62, 95, 127/128
SQ 16 SIN - ICN - SFO 54

SQ 25 JFK - FRA - SIN 72
SQ 26 SIN - FRA - JFK 7, 113
SQ 28 SIN - TPE - LAX 86, 87

SQ 60 SIN - BKK 50
SQ 62 SIN - BKK 30
SQ 63 BKK - SIN 49
SQ 64 SIN - BKK 18
SQ 65 BKK - SIN 39
SQ 67 BKK - SIN 17, 47, 63
SQ 68 SIN - BKK 29, 46

SQ 118 SIN-KUL 114
SQ 119 KUL-SIN 114

SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58

SQ 219 SIN - SYD 59

SQ 221 SIN - SYD 14
SQ 222 SYD - SIN 36, 70


SQ 285 SIN - AKL 27, 35
SQ 286 AKL - SIN 15, 19, 32


SQ 317 LHR - SIN
SQ 319 LHR - SIN 13, 26, 34
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107

SQ 331 CDG - SIN 134
SQ 334 SIN - CDG 31
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129
SQ 467 CMB - SIN 99, 100, 109
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 603 ICN - SIN 45

SQ 631 NRT - BKK - SIN 102
SQ 632 SIN - BKK 103

SQ 638 SIN - NRT 64, 115

SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120

SQ 857 HKG - SIN 85

SQ 860 SIN - HKG 44

SQ 857 HKG - SIN 125
SQ 862 SIN - HKG 48, 65, 98
SQ 865 HKG - SIN 41, 93, 119

SQ 882 SIN - ICN 16


SQ 951 CGK - SIN 88
SQ 956 SIN - CGK 89
SQ 957 CGK - SIN 90
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96
SQ 971 BKK - SIN 81, 111

SQ 976 SIN - BKK 76
SQ 979 BKK - SIN 77, 101




BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133


Updated as of 2 February 2008 (post #136)

[SQ LPP]

SQ 322 SIN - LHR January 2008 (Champagnes - Wines - Cocktails - Beverages) LH 0108

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


BEER

International Selection


Champagnes & wines



CHAMPAGNES

Dom Perignon 1999
Krug Grande Cuvee

WHITE WINES

Cloudy Bay Sauvignon Blanc 2006 Marlborough
Meursault Les Clous 2005 Bouchard Pere et Fils

RED WINE

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia
Chateau Cos D'estournel 1999 Saint-Estephe

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


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"


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

[SQ LPP]

SQ 322 SIN - LHR January 2008

supper from singapore to london



APPETISERS

Tian of crabmeat with corn kernels and sundried tomatoes
Corn nage with olive oil and aged-balsamico

Salad of lobster with rocket leaves and seaweed
Soya dressing

SOUP

Chicken consomme with mushroom ravioli

ENTREES

Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauce. fish noodle with bean sprout

Pan fried pancetta wrapped black cod served with light mustard sauce, artichoke puree, roasted baby carrots

Pan roasted lamb wrapped with bacon served with red wine sauce, ratatouille vegetables and mashed potato

Kao Tom
Thai style rice porridge with poached chicken and chicken meatball, fried garlic and pickled vegetable

DESSERT

Chinese almond cream with cane jelly and bird's nest

CHEESES

Selection of cheese with garnishes

FRESH FRUITS

A selection of fresh fruit

FROM THE BAKERY

Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread


Exclusively created by NSam Leong of Tung Lok Group, SIngapore

SQ322C SIN-LHR (S1/B) 66-1.1 01 FC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Fish ball broth with kway teow or bee hoon noodles

Prawn noodles with soup

Vegetarian and non-vegetarian instant noodles

Sandwiches
Smoked ham in focaccia bun

Smoked tuna in onion ciabatta

Oriental vegetarian ciabatta

Snacks
Cashew, almond or macadamia nuts

Ferrero Rocher chocolate

Ritz Bits biscuits

Potato chips

A selection from the fruit basket

Assorted Walkers biscuitst

Please accept our apologies if your choice of snack is not available

breakfast from singapore to london


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

Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens

Veal sausage with warm salad of potatoes, mushrooms and tomato

Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken
A local favourite served with sambal chilli

Fresh eggs prepared on board with bacon or chicken sausage, vine-ripened cherry tomato and mushrooms
baked, soft boiled or scrambled egg

FROM THE BAKERY

Assorted breakfast rolls
Butter, jam, marmalade or honey

HOT BEVERAGE

Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ322C SIN-LHR (S1/B) 66-1.2 01 FC

[MAN Flyer]

SQ317 LHR-SIN February 2008

lunch from london to singapore

canape
Satay
With onion, cucumber and spicy peanut sauce

appetisers
Chilled malossol caviar
With melba toast and condiments

soup
Cantonese style chicken soup with lotus root and red dates

Cream of fennel with salsa verde

salad
Ceasar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-gralic dressing

main courses
*Roasted lobster with saffron in chervil and capers butter, sauteed spinach, steamed potato

Indian lamb shank curry with biryani rice, papadum and pickled vegetables

Spaghetti "carbonara" style and cajun spiced chicken breast and sauteed ceps

Steamed cod fillet with "mui choy" and wood fungus served wioth selected vegetables and nsteamed rice

**Rainbow fettucine with porcini and chanterelle mushrooms in basil-tomato sauce

dessert
Lemmon panna cotta
with citrus salad, raspberry coulis

cheese
Gourmet cheese

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Gralic bread

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

pralines
To end on a sweet note

breakfast from london to singapore

juices
A choice of apple, tomato or freshly squeezed orange juice

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchmuseli
Plain or fruit yoghurt

wholesome beginnings
Rice noodles in rich chicken stock
garnished with sliced slow poached
chicken and green vegetable

Selection of dim sum
Prawn har kow, fried radish cake and pork siew mai

Mushroon omelette served with bacon, roasted tomato, aparagus, bubble and squeak

Free range eggs prepared on board
With veal or chicked sausage, vine-ripened tomato, mushrooms and toast
Baked, bolied or scrambled

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Slection of tea

*Exclusivley created by Gordon Ramsay, London
**Specially prepared meatless selection

SQ317D LHR-SIN (L/B) 62-1.1 02 FC

[MAN Flyer]

SQ970 SIN-BKK February 2008

brunch from singapore to bangkok

to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

main courses
Kao tom
Thai style rice porridge with poached chicken and chicken meatball, fried garlic and pickled vegetable

Braised egg noodles with char siew, mushrooms and leafy greens

Scrambled egg served with smoked salmon, slowed roasted vine ripened tomato and multi grain toast

dessert
Opera cake served with coffee sauce

from the bakery
Assorted bread rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


SQ970D SIN-BKK (BRN) 185-1.1 02 FC

[MAN Flyer]

SQ973 BKK-SIN February 2008

lunch from bangkok to singapore

appetisers
Classic French onion soup with gratinated cheese crouton

main courses
*Braised short rib of beef with root vegetables and celeriac-pear puree

Gaeng Chu Chee Kung
Jumbo prawns in red curry served with seasonal vegetables and steamed rice

Poached truffle flavoured chicken breast served with creamy champagne sauce, selected vegetables and papparadella pasta

fresh fruit
A selection fo freash fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

SQ973D BKK-SIN (L3) 188-1.1 02 FC

[MAN Flyer]

SQ918 SIN-MNL February 2008

dinner from singapore to manila

appetisers
King prawns and avocado salad with coriander vinaigrette

main courses
*Salmon trout fillet with garlic puree wrapped with bacon, pak choi, puy lentil-white broad beans and beetroot, warm extra virgin olive oil vinaigrette

Stir fried beef in blackbean sauce served with braised beancurd and vegetables, fried rice

Singapore nasi lemak
Malay style cocunut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken
A local favourite served with sambal chilli

dessert
Warm pear tart with cinammon vanilla ice cream

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

SQ918D SIN-MNL (D3) 177-1.1 02 FC

[MAN Flyer]

SQ917 MNL-SIN February 2008

light meal from manila to singapore

appetisers
Crabmeat with mustard mayo and green papaya salad

main courses
*Forest style chicken supreme in portwine sauce with wild mushroom and gratin potatoes

Stir fried pork with wood fungus, seasonal vegetables and chicken flavoured rice

Garoupa fillet with veal jus, onion jam, fine beans and potatoes-leek ragout

dessert
Warm mango tart tatin served with mangi ice cream

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

*Exclusively created by Georges Blanc, Vonnas

SQ917D MNL-SIN (LM) 176-1.1 02 FC

[SQ LPP]

SQ 857 HKG - SIN February 2008

lunch from singapore to hong kong

international selection


appetisers
Oven-baked warm bamboo clam with pesto veloute and cheese

Salad of marinated Alaskan crabmeat with mango
Citrus dressing

soup
Double-boiled clear pheasant soup with Chinese herbs

salad
Butter lettuce heart with baby cress and cherry tomato
Balsamic and virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

main courses
Seared beef fillet in barolo wine sauce with grilled vegetables and potatoes

Braised wanton noodles with dried prawn roe and oyster sauce served with conpoy dumplings in soup

Baked crusted Chilean bass with white wine sauce, broccolini, cherry tomato and pea marsh

Braised beancurd roll with vegetables and fried vegetable rice

dessert
Almond tuile shell with ice cream and berries

cheese
Selection of cheese with garnishes

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olice oil or butter
Garlic bread

beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
Soya Bean Milk
(Sweetened/Unsweetened)

pralines
To end on a sweet note


Specially prepared meatless selection

SQ857D HKG-SIN (L1O) 161-1.1 02 FC

lunch from singapore to hong kong

shi quan shi mei
- "a complete and perfect chinese culinary experience"



cold xiao chi
Lobster with pickled bamboo shoot

Chicken with szechuan cucumber salad

Pork belly with rice noodle

Beancurd with black sesame in xo sauce

cuisine from the wok
Cantonese style braised abalone

"Kwai fa" steamed chicken

Braised five spiced beef short rib

Stir fried kailan with red capsicum

from the paddyfield
Choice of steamed rice or podrridge

soup
Beef with turnip and carrot soup

a sweet note
Warm sesame crepe with banana-lotus paste, sesame ice cream and strawberry coulis

selection of Chinese teas
Pi Lo Chun, Jasmine, Oolong, Tie Guan Yin, Long Jing

SQ857D HKG-SIN (L1O) 161-1.1 02 FC

[MAN Flyer]

SQ231 SIN-SYD March 2008

our menu

DINING DELIGHTS
For your flight from Singapore to Sydney, we shall be serving a sleeper service menu. Our cabin crew will prepare your meal at your preferred time. (Meal orders will be accepted up to two hours before flight arrival time.)

BEVERAGES
Complement your meals with a selection of premium wines, champagnes, gourmet coffees and teas from our wine & beverage list.


Our Menu features a range of specially created dishes to enhance your dining pleasure. These include dishes prepared by out International Culinary Panel chefs and a healthy choice of either a low carbohydrate, low cholestrol or meatless main course. We have available on this menu.

sleeper service FROM SINGAPORE TO SYDNEY

To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:

- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival

JUICES
A choice of apple, tomato or freshly squeezed orange juice

YOUR CHOICE OF ....
Singapore beef noodle soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Roasted vegetables and ricotta cheese lasagne with tomato coulis and arugula salad

Selection of dim sum
Fun quin with char siew, scallop dumpling with spring onion-ginger dressing, yam puff with sweet chilli sauce, crab claw fritter with wasabi mayonnaise and siew mai with xo sauce

American Breakfast
Granola with natural yoghurt and berry compote
Freshly prepared eggs served with bacon or chicken sausage, roasted vine-ripened tomato and sauteed mushrooms
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

Your meal will be served with a selection of sliced fresh fruits

**The food and drinks menu no longer come seperately and have now been combined..

[MAN Flyer]

SQ228 MEL-SIN March 2008

dinner FROM MELBOURNE TO SINGAPORE

Create your gastronomic experience from our selection of tantalising options.

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Seared spiced tuna served with avocado tartare and lemon

SOUPS
Cream of leek and potato soup garnished with candied chestnut

Hot and sour soup
Szechuan style mild spicy and sour soup garnished with shrimps, shredded chicken, beancurd and vegetables

SALAD
Fine mesclun leaves with shaved fennel, assorted cherry tomatoes and dried cranberry
Extra virgin olive oil-chardonnay vinegar dressing
Thousand island dressing

MAIN COURSES
*Seared lamb loin, salsa verde, lyonnaise onion, aioli, bacon

Stir fried prawns in preserved black bean sauce served with seasonal vegtables and fried noodles

Stewed chicken in red wine served with pappardella pasta, baby carrot and broccolini

Gaeng masaman neau
Thai malay style beef and potato curry served with papaya salad and steamed rice

**Saffron fettucine pasta with sauteed ceps mushrooms, argula lettuce, shaved parmesan cheese, creamy basil pesto

DESSERTS
Warm apple date beignet served with creme fraiche ice cream, passionfruit coulis

CHEESES
Selection of assorted cheeses served with grapes, nuts and cracker

FRUITS
Fresh fruits in season

refreshment FROM MELBOURNE TO SINGAPORE

Enjoy a light treat on your journey

LIGHT BITES
Warm steak sandwich with chilli-tomato, arugula and asparagus soup

Kao tom
Thai style rice porridge with poached chicken meatball, fried garlic and pickled vegatable


*Exclusivley created by Matthew Moran of Aria Restaurant, Sydney
**Specially prepared meatless selection

SQ228A MEL-SIN (DF/HRF) 39-1.1 03 FC

[SQ LPP]

SQ 62 SIN - DME - IAH March - April 2008

lunch FROM SINGAPORE TO MOSCOW

Create your gastronomic experience from our selection of tantalising
options.


CANAPES

Satay
With onion, cucumber and spicy peanut sauce

APPETISERS

Chilled malossol caviar
With melba toast and condiments

Marinated seafood salad with lemon vinaigrette

SOUPS

Pea puree soup with cold white onion custard, pea shoot and bacon

Chicken soup with snow fungus and black mushrooms

SALAD

Fine mesclun leaves with shaved lotus root and oxheart tomato
Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey


ENTREES

Panroasted Muscovy duck breast in barbecue sauce with corn-scallion grit cake, apple-fennel coleslaw

Tournedos of beef with green peppercorn sauce, buttered vegetables and mashed potatoes

Chinese style barbecued pork ribs served with braised beancurd sticks and vegetables, fried rice

Singapore laksa
Popular local fare of rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawn, bean sprout, beancurd puff and egg

Pan seared grouper fillet with Puttanesca sauce, sauteed vegetables and linguini

DESSERT

Chocolate clafoutis with macadamia ice cream and tuile

Chocolate clafoutis with cherry compote and tuile

CHEESES

Selections of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes

FRUITS

Fresh fruits in season


Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
A healthier choice - lower in carbohydrate and calories than our main selection

SQ62QA SIN-DME-IAH (LF/SN1/LMF/DF/SN1/LMF)

light bites FROM SINGAPORE TO MOSCOW

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
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes

Prawn noodle soup
Noodles in broth served with prawns and fish cake

Vegetarian and non vegetarian instant noodle soup

SANDWICHES

Oriental duck with soya sesame mayonnaise in plain ciabatta

Tuna and capers in focaccia buns

Roasted portobello mushroom in onion ciabatta

SNACKS

Cashew, almond or macadamia nuts

Mars chocolate bar

Petit brunch chicken taste

Japapeno flavoured potato chips

Assorted Walkers biscuits

A selection from the fruit basket

Assorted cheeses with garnishes

SQ62QA SIN-DME-IAH (LF/SN1/LMF/DF/SN1/LMF)

light meal FROM SINGAPORE TO MOSCOW

Lean back and unwind with our simple yet delightful culinary selection.


APPETISERS

Baby romaine lettuce with smoked tuna, pickled anchovies and croutons

ENTREES

Singapore bak kut teh
Hokkien style pork spare ribs in a peppered broth served with fragrant steamed rice
A traditional feature of Singapore cuisine

Warm sesame bun with barbecued chicken and Jack cheese, salad and ranch dressing

Black tagliolini pasta with sauteed seafood and vegetables
Spicy lemon basil tomato sauce

DESSERT

Chocolate banana gateau with berries

SQ62QA SIN-DME-IAH (LF/SN1/LMF/DF/SN1/LMF)

dinner FROM MOSCOW TO HOUSTON

Create your gastronomic experience from our selection of tantalising
options.


CANAPES

Satay
With onion, cucumber and spicy peanut sauce

APPETISERS

Chilled malossol caviar
With melba toast and condiments

Pressed duck liver and smoked duck terrine, pineapple carpaccio

SOUPS

Leek and brandade soup
With salted cod

Oriental chicken and corn soup

SALAD

Salad of baby spinach, arugula, green frissee and sorrel garnished with sundried tomato
Herb vinaigrette
Thousand island dressing

ENTREES

Pan fried Atlantic cod fillet with stewed lentil and cured pork in red wine sauce, sauteed spinach

Gaeng Khew *** Kai
Thai style green curry of chicken with seasonal vegetables and steamed rice

Grilled pork chops with pineapple balsamic jus, seasonal vegetables and roasted potatoes

Grilled beef fillet with green peppercorn sauce, sauteed spinach and forestiere potatoes

* Mushroom ravioli with market vegetables in vegetable nage

DESSERT

Apricots and frangipane tart with vanilla ice cream and raspberry coulis

Apricots and frangipane tart with cherry compote

CHEESES

Selections of smoked edam, paladin bavarian blue, tilziter and gorgonzola cheeses served with grapes, nuts and cracker

FRUITS

Fresh fruits in season


Exclusively created by Gordon Ramsay, London
*Specially prepared meatless selection

SQ62QA SIN-DME-IAH (LF/SN1/LMF/DF/SN1/LMF)

light bites FROM MOSCOW TO HOUSTON

Should you fancy a little snack or something more substantials, simply
make your selection known to our crew, during the flight

NOODLES

Vegetarian and non vegetarian instant noodle soup

SANDWICHES

Ham and cheese sandwich

Vegetable "pirog" pie

SNACKS

Cashew, almond or macadamia nuts

Chips

Cookies

Assorted biscuits

A selection from the fruit basket

Assorted cheeses with garnishes

SQ62QA SIN-DME-IAH (LF/SN1/LMF/DF/SN1/LMF)

light meal FROM MOSCOW TO HOUSTON

Lean back and unwind with our simple yet delightful culinary selection.


APPETISERS

Marinated lobster and celeriac apple remoulade garnished with assorted tomatoes and mesclun

ENTREES

Fish noodle soup
Rice noodles in rich broth garnished with steamed sliced fish with vegetables

Grilled chicken breast with mustard sauce , roasted vegetables and mashed potatoes

Warm barbecued beef and cheddar cheese in tomato bread served with tomato salad

DESSERT

Chocolate pear cake served with raspberry coulis

SQ62QA SIN-DME-IAH (LF/SN1/LMF/DF/SN1/LMF)

[RTW4]

SQ FIRST CLASS LAX-NRT SQ 11 3/19/08

Appetisers
Salmon two ways
Light smoked salmon tartare and seared salmon with tomato sansho salsa
Serrano ham, duckliver terrine and smoked suck breast served with fig and
raisin chutney..

Soup
Chicken consomme with quail egg, hen of wood mushroom and orzo
Cream of artichoke and asparagus garnished with Sri Lankan crabmeat
and lemon spring onion creme fraiche

Salad
Assorted seasonal greens
French dressing
Honey sherry vinaigrette

Main Courses
Chicken with ricotta crust, almonds, olives, masala wine glaced, citrus oil.
fondant potato
Wok fried Chinese style beef steak with barbecue sauce, stir fried
vegetables and fried rice
Grilled seabass, lobster, cauliflower and orzo risotto, lobster nage
Spinach and ricotta cheese ravioli in tomato consomme served with baby
assorted vegetables and extra virgin olive oil.

Dessert
Green tea bavarois layer with red bean compote served with red bean ice
cream

Cheese

Fresh Fruit

Oven fresh rolls

Pralines

I was amazed at two items missing from this meneu

SATAY
CAVIAR

This is a very DOWNGRADED menu from my last trip just 6 weeks ago..

Kyo-Kaiseki

Sakizuke
Simmered beancurd with hijiki seaweed

Ha-Sun
Crab Sushi, beef with asparagus, omelette, abalone, white baits, salmon roes

Mukouzuke
Marinated sea bream, wasabi and soya sauce

Men
Cold green tea noodles

Dainomono
Grilled miso flavoured spanish mackerel, pickled ginger

Takiawase
Simmered assorted vegetables with shrimp

Suzakana
Salad of octopus, yam and cucmber in tosazu dressing

Gohan and Kounomono
Cherry blossom and pea steamed rice and pickles

Tome-***
Clear soup with clam and rape blossom

Mizugashi
Japanese dessert

Ocha
Green tea

LIGHT MEAL

Appetisers
Scallop ginger "tarter, avocado, romaine lettuce, creamy chipotle dressing

Main Courses
Spaghetti with braised beef sheek in tomato herb sauce, sauteed cepes, and shaved pecorino cheese
Selection of dim sum

Dessert
White and bitter chocolate mousse with passionfruit coulis

Rolls

Beverages


Kyo-Kaiseki

Ha-sun
Smoked almon, shitake mushroom, simmered duck, eggplant with miso, sea urchin glaced squid

Dainomono
Grilled beef steak with mushroom, citrus dressing

Gohan and Kounomono
Steamed rice and pickles

Tome-***
Miso soup with nameko mushroom and beancurd

Mizugashi
Japanese dessert

Ocha
Green tea.

CHAMPANGES
Dom Perignon cuvee 1999
Krug Grand Cuvee

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SQ308 SIN-LHR MARCH 2008

breakfast FROM SINGAPORE TO LONDON

Start your day on the right note, with a wholesome breakfast of your choice.

JUICES
A choice of apple, tomato or freshly sqeezed orange

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese-berry compote
Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Singapore style prawn noodle soup
A richly flavoured local dish of yellow noodles in prawn and pork stock served with king prawns and bean sprouts

Selection of dim sum
Fun quin with char siew, scallop dumpling with spring-ginger dressing, yam puff with sweet chilli sauce, crab claw fritter with wasabi mayonnaise and siew mai with xo sauce

Egg Benedict
Poached egg with hollandaise sauce on toasted muffin, garnished with caviar, smoked salmon and steamed asparagus

Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with ham or chicken sausage

FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


lunch FROM SINGAPORE TO LONDON

Create your gastronomic experience from our selection of tantalising options.

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Duckliver terrine with smoked duck breast, fig compote, baby lettuces and mustard dressing

SOUPS
Chicken consome with quail egg and borlotto beans

Oriental minced beef and spinach soup

SALAD
Fine mesclun leaves with shaved lotus root and oxheart tomato
Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

MAIN COURSES
*Veal chopped with garlic confit herbs butter, baked ceps with cured pork, tomatoes and potatoes

Singapore claypot rice
Baked rice in claypot with chicken, pork, Chinese sausage and salted fish served with Chinese greens

Penne arrabiatta served with arugula and grilled chicken breast

Deep fried garoupa served with green mango salad and steamed rice

**Salad of oven-dried tomato with mozzarella cheese, couscous and rocket
Basil pesto and balsamic dressing

DESSERTS
Opera cake served with vanilla ice cream and espresso coffee sauce

CHEESES
Slection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes

FRUITS
Fresh fruits in season

*Exclusively created by Nancy Oakes of Boulevard, San Francisco
**Specially prepared meatless selection

SQ308A SIN-LHR (BF1/SN1/LF) 60-1.3 03 FC

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SQ16 SIN-ICN 08APR08

Lunch from Singapore to Seoul

Canapes
Satay
With onion, cucumber and spicy peanut sauce


Appetisers
Oven-baked warm oyster with tomato salsa and coriander cheese sauce in half shell

Terrine of crabmeat and avocado with tomato confit
Green Sauce


Soups
Cream of chanterelle mushroom and ceps with chicken

Clear Oriental broth with bamboo piths and Yunnan ham

Salad
Butter lettuce heart with baby cress and cherry tomato


Sesame soya dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

Main Courses
Pan seared beef fillet served with green peppercorn sauce, sautéed wild mushrooms and baby spinach

Korean style chicken with spicy sauce, jap chae and steamed rice
With soup and kimchi on the side

Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish and vegetables in broth

Rack of lamb in red wine jus with roasted vegetables and garlic mashed potatoes


Salad of oven-dried romatomato with mozzarella cheese, couscous and rocket
Basil pesto and balsamic dressing

Desserts
Black and white chocolate cake with passion fruit coulis


Cheeses
Selection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes

Fruits
Fresh fruits in season

- Exclusively created by Georges Blanc, Vonnas
- Specially prepared meatless selection