No, it really does say crabmeat not salmon - despite the salmon being the largest component, the menu doesn't mention salmon at all! Maybe the salmon part is too "obvious" or "ordinary"...
No, it really does say crabmeat not salmon - despite the salmon being the largest component, the menu doesn't mention salmon at all! Maybe the salmon part is too "obvious" or "ordinary"...
Thank you for the clarification.
Hope the catering department will see this.
Last time I took this SQ861, as wll as other SIN-HKG or HKG-SIN, this Shi Quan Shi Mei was one of the options in F menu - consistent with what mentioned in the website.
Just want to update, on my SQ861 on 03 Apr, there was no Shi Quan Shi Mei offered on the menu (another SQ's inconsistency?)
Not only that, they also switched the aircraft from 77W to 772 regional!!
dinner from Hong Kong to Singapore international selection
appetizers
Baked scallop with chilli veloute on a bed of sautéed mushrooms
Tian of lobster with avocado and lotus root Chilli mango coulis and basil oil
soup
Cream of spinach with roasted herb green asparagus
salad
Butter lettuce heart with baby cress and cherry tomato Balsamic and virgin olive oil dressing
Thousand Island dressing
main courses
Grilled fillet of beef in peppercorn sauce with vegetables and potatoes
Unagi Donburi Grilled Japanese style eel with pickles, miso soup and steamed rice
Chicken and abalone noodle soup Egg noodles in rich chicken broth garnished with poached chicken, sliced abalone and vegetables
Eggplant parmigiana with tomato sauce, basil oil, wild rocket and shaved parmesan cheese
Book The Cook - Lobster Thermidor
dessert
Warm dark chocolate fondant with vanilla ice cream, raspberry coulis
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 olive 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
==============
shi quan shi mei (十全食美)
- “a complete and perfect Chinese culinary experience”
cold xiao chi
Scallop with pomelo salad
Chicken with cold noodle salad
Spring roll with “ma lan” root
Roast beef with chilli oil
cuisine from the wok
Sweet and sour prawn
Steamed chicken with flower mushroom
Wok fried pork with ginger and spring onion
Leafy greens in oyster sauce
from the paddyfield
Choice of steamed rice or porridge
soup
Cantonese pork broth with beancurd, gingko nuts and barley
a sweet note
Warm almond delight with sesame dumplings
selection of Chinese teas
Pi Lo Chun, Jasmine, Oolong, Tie Guan Yin, Long Jing
Exclusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong
Drinks List
Spirits
Macallan 12 years old Single Malt Whisky
Cognac XO – Hennessy
Johnnie Walker Blue Label
Jack Daniel’s Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior
Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan)
Liqueurs
Cointreau
Baileys Original Irish Cream
Choya Umeshu A traditional Japanese fruit liqueur enjoyed straight or on the rocks
(Available on flights to and from North Asia)
Beer
International Selection
Champagnes
Dom Pérignon 2000
Krug Grande Cuvée
White Wines
Reichsgraf Von Kesselstatt Piesporter Goldtropfche
Riesling Kabinett2005 Mosel-Saar-Ruwer
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Meursault Les Clous 2005 Bouchard Pere et Fils
Red Wines
Chianti Classico 2001 Castello Di Brolio
Chateau Leoville-Poyferre 1999 Saint-Julien
Singapore Airlines A380 Inaugural Singapore to Tokyo service
May 20, 2008
Suite Class
Wine List
Dom Perignon 2000
Krug Grande Cuvee
White Wines
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red Wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac
Chianti Classico 2001 Castello Di Brolio
Port
Dow’s 20 Years Old Tawny Port Portugal
Sleeper Service from Singapore Tokyo
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 after takeoff
Or
To be served your meal about 2 hours before arrival
To Start With
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soy bean milk
Puree of Cauliflower soup with sautéed curry spiced scallop and crème faiche
*Exclusively created by Gordon Ramsay, London
Your Choice of:
Ballontine of chicken breast with truffle and duck liver, natural jus, selected vegetables and sautéed potato
*Exclusively created by Gordon Ramsay, London
Or
Singapore style prawn noodle soup
A richly flavored local dish of yellow noodles in prawn and pork stock served with king prawns and bean sprouts
Or
Kitsune Udon Soup
White wheat noodles in light bonito broth granished with fried beancurd and fish cake
Or
American Breakfast
Yogurt with berry compote
Freshly prepared egg on toast served with ham steak or chicken sausage, slow roasted vine ripened tomato and mushrooms
Bread selection with pastries
Continental Breakfast
Assorted bread with preserves
Your meal will be served with a selection of sliced fresh fruit
Yoshihiro’s Choice
A respected authority who has helped shaped Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Kyo-kaiseki
Kobachi
Chilled hot spring boiled egg with soya flavored stock
Saizuke
Sesame flavored beancurd with jelly, shiso
Takiawase
Grilled eggplant, simmered octopus, lady finger
Hi folks I noticed that no one has posted a menu for this midday flight (cause I was looking before I took the flight). I thought I would sign up to SQTalk in order to fill the gap in the LHR flights.
A full TR can be found over on FT if you are interested - same handle.
Lunch:
Appetisers:
Oven-baked warm escargot with spinach and herb butter
Anti Pasto – Parma ham with melon, duckliver terrine with fig compote and seared “blackened” scallop with avocado salsa
Soup:
Double-boiled clear Cornish game hen soup with Chinese herbs
Cream of button mushroom with truffle cream
Salad:
Caesar Salad - Romaine lettuce with bacon, parmesan cheese, croutons and anchovy-garlic dressing
Main Courses:
Wok-fried beef in black pepper sauce with garlic, French bean and dried shrimp in XO sauce, fish noodle with bean sprout
Roasted herb crusted lamb chops served with pommery mustard sauce, roasted vegetables and gratin potato
Singapore style chilli crab – A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice – A celebrated local dish
Papardella pasta with Chinese style braised roast duck with dried shiitake mushroom, chestnut, asparagus and chilli oil
Warm fillo pastry tart spread with onion jam and topped with roasted provence style vegetables and fresh mozzarella, tomato herb salsa
Dessert:
Warm chocolate tart with Haagen Dazs rum-raisin ice cream and passionfruit
Cheese:
Selection of kapiti aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes
Fresh Fruit:
Fresh fruits in season
Light Bites:
Noodles:
Fish ball noodle soup – Noodles in broth served with fish balls and fish cakes
Prawn noodle soup – Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles
Sandwiches:
Chicken satay and lettuces sandwich
Beef pastrami and gherkin sandwich
Roasted capsicum and santa lucia mozzarella sandwich
Snacks:
Cashew, almond or macadamia nuts
Toblerone chocolate
Famous Amos chocolate chip cookies
Real McCoy potato chips “Smokey Barbecue”
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes Dinner:
Canapes:
Satay – With onion, cucumber and spicy peanut sauce
Appetisers:
Chilled malossol caviar with melba toast and condiments
Alaskan crab and celeriac remoulade garnished with assorted tomatoes and mesclun
Soup:
Puree of artichoke soup with sautéed artichoke and crème fraiche
Double-boiled oxtail soup with cordyceps and Chinese wine
Salad:
Baby spinach leaves with shaved pecorino cheese, sem dried red currant and toasted pistachio nuts – Thousand Island dressing or Extra virgin olive oil-chardonnay vinegar dressing
Main Courses:
Stewed beef cheek in shiraz wine reduction with sautéed morel mushrooms, melted leek and brown butter potato
Indian style chicken shahi korma with spiced spinach, cabbage, peas and cumin rice
Pan fried Atlantic cod served with roasted vine ripened tomato coulis, buttered broccolini and capelini pasta
Chinese style stir fried venison in ginger and spring onion served with mixed vegetables and steamed rice
Roasted vegetables and ricotta cheese lasagne with to tomato coulis and arugula salad
Dessert:
Verbena orange jelly
Cheese:
Selection of kapiti aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes
Fresh Fruit:
Fresh fruits in season
Wine List:
Champagnes:
Dom Perignon 2000
Krug Grand Cuvee
White Wines:
Cloudy Bay Sauvignon Blanc 2006 Marlborough
Mersault Les Clous 2005 Bouchard Pere et Fils
OR
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red Wines:
Chateau Cos d’Estournel 1999 Saint-Estephe
Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia
Port:
Dow’s 20 Year Old Tawny Port Portugal
Tea Selection:
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Mint Tea
Chinese Tea Selection:
Jasmine
Ooolong
Tie Guan Yin
Long Jin
Pi Lo Chun
Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’
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