Thank you posting the menu for SQ25/26, cawhite! It's great to have an update for the menu on this route. Hope you had great flights aboard Singapore Airlines. I am so curious about VS Clubhouse at JFK. Do you like it?
Thank you posting the menu for SQ25/26, cawhite! It's great to have an update for the menu on this route. Hope you had great flights aboard Singapore Airlines. I am so curious about VS Clubhouse at JFK. Do you like it?
Per your request , I also picked up the Business Class menu on both routes. I thought we already talked about the VS Clubhouse? Of course (as you know), both SQ segments were very good.
Last edited by cawhite; 17 November 2008, 06:42 AM.
Per your request, I also picked up the Business Class menu on both routes. I thought we already talked about the VS Clubhouse? Of course (as you know), both SQ segments were very good.
Glad to hear that as an F pax, you had good flights and the crew gave you the Business Class menus as well. Hope you have time to post them. It will help SQTalker out there who is thinking of taking SQ 25/26 in C class.
Yes, you did tell me about the VS CH. This old man is forgetful.
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
Artichoke heart with pigeon and foie gras
SOUPS
Mushroom soup with spices
Chinese style seafood soup
SALAD
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive Thousand Island dressing Balsamic herb dressing
MAIN COURSES
*Roasted king scallops served with sweet and sour soya sauce, pan fried ceps mushroom, baby leek and pilaf rice
Thai style beef masaman curry with seasonal vegetables and steamed rice
Pan roasted chicken breast served with truffle sauce, leek and onion ragout, baby carrots and buttered potato
Szechuan style pork served with selected vegetables and fried noodles
^Vegetable cannelloni with spicy tomato sauce, asparagus, semi dried tomatoes and arugula
Dorade congee Rice porridge with sliced dorade fillet and ginger
(also available for breakfast)
DESSERTS
*Baba with cherry in kirch syrup
Vanilla ice cream with cherry in kirch syrup
CHEESES
Selection of roquefort, saint maure, tomme blanche and camembert cheeses served with garnishes
FRUITS
Fresh fruits in season
* Exclusively created by Georges Blanc, Vonnas
^Specially prepared meatless selection.
SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.1 10-11 FC
Light bites FROM PARIS TO SINGAPORE
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight
NOODLES
Chicken noodle soup
Rice noodle in chicken broth served with vegetable and sliced chicken
SANDWICHES
Croissant with smoked salmon, herb cream cheese, tomato and cucumber
Baguette with mozzarella cheese, tomato and basil
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini chocolate cake
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.2 10-11 FC
Breakfast FROM PARIS TO SINGAPORE
Start your day on the right note, with a wholesome breakfast of your choice.
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes or muesli with milk Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Dorade congee Rice porridge with sliced dorade fillet and ginger
Pancake gratinated with ham and cheese, roasted tomato and broiled mushrooms
Fresh eggs prepared on-board (baked, boiled or scrambled) With your choice of bacon, chicken sausage, vine ripened tomato and mushrooms
Continental Breakfast Assorted bread with preserves
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
White Wines
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien
Castello di Fonterutoli 2004 Chianti Classico
Port
Dow's 20 Year Old Tawny Port Portugal
LUNCH
Create your gastronomic experience from our selection of tantalising options.
Appetisers
*Anti pasto Procuito ham with celeriac remoulade, piperade, grilled asparagus with extra virgin olive oil, parmesan cracker
Lobster medallions with mesclun salad Lime cocktail sauce
Soup
*Peking duck consomme with dumpling, shaved abalone, mushrooms
Salad
Mizuna with shaved fennel and cherry tomato Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing
Main courses
*Grain fed chicken with roasted pumpkin, asparagus and rosemary jus
Nage of braised oxtail with baby carrot, spinach and penne pasta
Braised udon noodles with seafood, black mushrooms and Chinese greens
Crusted Chilean seabass with warm potato and tomato salad, olive oil dressing with jus and julienne of vegetables
~Braised "Bai Ling" mushrooms, pak choy, red pepper and ee-fu noodles
Desserts
*Chocolate delice Layers of caramel truffle and chocolate mousse granduji with English cream sauce
Cheeses
Lactos blue, boursin, emmenthal and brie cheese served with garnishes
Fruits
Fresh fruits in season
*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
~Specially prepared meatless selection
Last edited by KeithMEL; 7 December 2008, 12:56 AM.
All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.
Assorted Asian appetiser Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo and wolfberries
Tian of crabmeat and avocado salad
Basil oil and liquid mango
SOUP
Double-boiled soup with morel mushrooms, bamboo pith and wolfberries
SALAD
Crispy garden salad Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing
MAIN COURSES
Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice
Baked crusted Chilean bass with white wine-chive sauce, brocolini, cherry tomato and pea mash
Seared tournedos of beef with thyme jus, roasted vegetables and seared aspargus
Singapore sliced fish soup served with steamed rice Broth with sliced pomfret fillet, tofu, tomato, seaweed and Chinese greens
A flavourful light local favourite
Braised bai ling mushroom with bamboo shoot, carrot, xiao pak chye and Shanghainese noodles
DESSERTS
Lemongrass jello with sea solives and barley
Balck and white sesame pudding
CHEESES
Selection of kapiti aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes
FRUITS
Fresh fruits in season
Exclusively created by Sam Leong of Tung Lok Group, Singapore
Sam's choice
Assorted Asian appetiser Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries
~
Double-broiled soup with morel mushroom, bamboo pith and wolfberries
~
Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice
Oven-baked warm bamboo clam with pesto veloute and cheese
Salad of marinated Alaskan crabmeat with mango
SOUPS
Cream of aspargus garnished with roasted pinenuts
Double-broil Cantonese beef broth with turnip and carrot
SALAD
Butter lettuce heart with baby cress and cherry tomato Balsamic and virgin olive oil dressing
Singapore dressing infused in shallot oil 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
Seared Chilean bass in vanilla veloute, roasted vegetables and sauteed pea shoots
Braised beancurd with vegetables and fried vegetable rice
DESSERTS
Almond tuile shell with ice cream and berries
CHEESES
Lactos blue, boursin, emmenthal and brie cheeses served with garnishes
FRUITS
Fresh fruits in season
shi quan shi mei
"a complete and perfect chinese culinary experience"
COLD XIAO CHI
Lobster with picked bamboo shoot
Chicken with szechuan cucumber salad
Pork belly with rice noodle
Beancurd with black sesame in xo sauce
SOUP
Beef with turnip and carrot soup
CUISINE FROM THE WOK
Cantonese style braised abalone
"Kwai fa" steamed chicken
Braised five spice beef short rib
Stir fried kailan with red capsicum
FROM THE PADDYFIELD
Choice of steamed rice or porridge
A SWEET NOTE
Warm sesame crepe with banana-lotus paste, sesame ice-cream and strawberry coulis
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand
Sonoma Cutrer Chardonnay 2005 Russian River California
RED WINES
Chateu Leoville-Poyferre 2001 Saint-Julien
Dry Creek Cabernet Sauvignon 2005 Dry Creek Vally California
PORT
Dow's 20 Year Old Tawny Port Portugal
MIX OF THE MONTH
Tropical Sparkle A refreshing-yet-fruity blend of lime cordial and 7-up with orange & tomato juice
SINGAPORE AIRLINES' UNIQUE CREATIONS
Silver Kris Sling One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne
Alspritzer A sparkling mix of vodka shaken with apple and 7-up
Solitaire Dreams A cool concoction of rum, pineapple juice and a Sling mix with ginger ale
Sunrise Breezer A refreshing blend of sake and bitter lemon
Sweetness in Darkness A unique mix of red wine and a splash of coke
Vodka Flush A tantalising drink of vodka, apple juice and bitter lemon, topped with 7-up
Apple Bliss An appetising and refreshing blend of apple juice and bitter lemon, topped with 7-up
Awaiting the Golden Dawn A healthy, refreshing mix of pineapple, tomato and orange juice
Tropical Fizz An invigorating concotion of pineapple juice and bitter lemon
ALL-TIME FAVOURITES
Singaspore 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
Screwdriver A classic conoction of vodka and orange juice
Fruit Spritzer A simple-yet-delightful thirst-quenching mix of juice and 7-up
Orange Cooler A light tangy drink created from orange juice anf ginger ale with a touch of lime cordial
Flew SQ863 HKG-SIN again today and menu is as per post 262. Once again there's no "shi quan shi mei" meal. I asked the crew about it and they also noticed its disappearance on HKG flights except SFO.
All opinions shared are my own, and are not necessarily those of my employer or any other organisation of which I'm affiliated to.
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