SQ First Menus

[Dickson]

SQ2 SIN-SFO

SQ2QD SIN-HKG-SFO (DF1/SF/SN1/HBF) B-1.1 06 FC

dinner FROM SINGAPORE TO HONG KONG

APPETISERS
^Duck foie gras with onion jam,
enoki mushroom with preserved chilli,
chicken gelo with wolfberry &
slow roasted plum flavoured cherry tomato

Chilled malossal caviar
With melba toast and condiments

Tian of crabmeat with sundried tomato and mango lassi

SOUP
^Double-boiled shark's cartilage soup with scallop ball, fish maw, conpoy and sea cucumber

Roasted tomato soup with cheese croutons

SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Honey mustard lime dressing

MAIN COURSES
^Seared lamb loin with asparagus and mushroom sauce,
braised duck in ginger with long cabbage,
steamed marble goby with black fungus in milky sauce &
green soya sauce tofu with crabmeat sauce
Served with steamed rice with mushroom or rice porridge

Singapore chicken curry
Chicken in spicy coconut gravy and potatoes with bread rolls or steamed rice

Hot wok of Chilean sea bass in shimeji mushrooms-hoisin sauce with seasonal vegetables and ee-fu noodles

*Cold salad of roasted sweet potato and globe artichoke with asparagus, parmesan cheese, coz lettuce and olive oil dressing

DESSERTS
Warm apple and pecan pie with ice cream and vanilla sauce

^Purple sweet potatoes puree with sago and black glutinous rice, coconut ice cream

CHEESES
Selection of Tasmanian blue brie, scormoza affumigata and red cheddar cheeses served with garnishes

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

^ Exclusively created by Sam Leong of Tung Lok Group, Singapore
* Specially prepared meatless selection



supper FROM HONG KONG TO SAN FRANCISCO

APPETISERS
^Chicken with szechuan cucumber salad,
abalone with pickled bamboo shoot,
pork-belly with rice noodle salad &
beancurd with black bean salad

Smoked balik salmon with roasted vegetables and mesclun
Olive oil dressing

Warm Thai spiced fish cake with green mango salad
Chilli sauce

SOUP
^Beef with turnip and carrot soup

Cream of leek and potato with button mushrooms

SALAD
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Singapore dressing infused with shallot oil with sambal, lime and honey

MAIN COURSES
^Cantonese style stir fried lobster,
"kwai fa" steamed chicken,
braised five spiced beef short rib &
stir fried kailan, capsicum and gingko nuts
Served with steamed rice with mushroom or rice porridge

Seared lamb chop in rosemary jus, broccolini, cherry tomato confit, baby carrot and olive oil mashed potatoes

Conpoy and seadoof porridge
Rice porridge enhanced with dried scallop and garnished with seafood

Mophla chicken briyani
Kerala chicken briyani with green chilli ka salan

*Saffron fettuccine with portobello mushrooms in a tomato basil sauce

Shanghai noodle in soup
with abalone, fish maw, sea cucumber and crabmeat dumplings
(also available for breakfast)

DESSERTS
^Sweet beancurd skin soup with quail egg and gingko nut

Warm strudel of red bean compote served with green tea ice cream

CHEESES
King island brie, boursin, cheddar and camembert cheeses served with garnishes

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

^ Exclusively created by SIA International Culinary Panel
@ Specially prepared meatless selection



light bites FROM HONG KONG TO SAN FRANCISCO

NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

SANDWICHES
Croissant with shaved Gammon ham, gherkin and cheddar cheese

Focaccia bread with roasted vegetables and cheese

SNACKS
Cashew, almond or macadamia nuts
Chips
Cookies
Chocolate bar
Snack bar
A selection from the fruit basket



before touch down FROM HONG KONG TO SAN FRANCISCO

TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

ENTREES
Shanghai noodle in soup
with abalone, fish maw, sea cucumber and crabmeat dumplings
(also available for breakfast)

French toast with pork sausage, compote of bluberry-raspberry and cherry tomato

Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, scallop dumpling and beef dumpling

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of bacon, sausage, vine ripened tomato, mushrooms and toasted muffin

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

FINALE
A selection of gourmet coffees & fine teas served with pralines

[Dickson]

SQ1 SFO-SIN

SQ1QD SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.1 06 FC

supper FROM SAN FRANCISCO TO HONG KONG

APPETISERS
Gooseliver with sliced fennel and mesclun

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

SOUPS
Consomme of oxtail with barley, vegetable confetti and dry sherry

MAIN COURSES
^Grilled sirloin in red wine sauce, braised red cabbage, baby carrot, kenyan bean and yukon gold-blue cheese potatoes

Fish congee
Sliced fish fillet in rice porride with Chinese crullers

Linguine pasta tossed with chicken in tomato sauce

Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens
(also available for breakfast)

DESSERTS
Warm seasonal berries gratin

CHEESES
Cambozola, brie, boursin and smoked cheeses served with fruit paste, grapes, nuts and cracker

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas

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



light bites FROM SAN FRANCISCO TO HONG KONG

NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

Vegetarian instant noodle soup

SANDWICHES
Croissant with turkey and tomato

Cheese with tomato and cucumber sandwich

SNACKS
Cashew, almond or macadamia nuts
Chips
Cookies
Chocolate bar
Snack bar
A selection from the fruit basket



before touch down FROM SAN FRANCISCO TO HONG KONG

TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola or Birchermuesli
Plain or fruit yoghurt

ENTREES
Prawn dumpling noodle soup
Egg noodles in rich broth garnished with prawn dumplings and leafy greens

Cepe mushrooms-sundried tomato quiche, roasted tomato, mushrooms and grilled klasser

Selection of dim sum
Steamed radish cake, seafood roll, beef siew mai, beancurd with pork and vegetable dumpling

Fresh prepared eggs
Baked, soft boiled or scrambled egg on toast served with cured ham or beef sausage

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

FINALE
A selection of gourmet coffees & fine teas



before touch down FROM SAN HONG KONG TO SINGAPORE

TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or granola or Birchermuesli
Plain or fruit yoghurt

ENTREES
Chicken and mushroom congee
Rice porridge with shredded chicken and mushroom

Selection of dim sum
Glutinous rice with chicken and pork sausage, har kow, siew mai, scallop dumpling and beef dumpling

Egg frittata with baked beans, grilled tomato, mushrooms and beef sausage

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of bacon, turkey sausage, vine ripened tomato, mushrooms and hotcake

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

FINALE
A selection of gourmet coffees & fine teas


champagnes and wines

CHAMPAGNES
Dom Perignon 2000
Krug Grande Cuvee

WHITE WINES
Couldy Bay Sauvignon Blanc 2007 Marlborough, New Zealand
Sonoma Cutrer Chardonnay 2005 Russian River, California
OR
Clos Du Bois Calcaire Chardonnay 2006 Russian River Valley

RED WINES
Chateau Leoville-Poyferre 2001 Saint-Julien
Dry Creek Cabernet Sauvignon 2005 Dry Creek Valley, California

PORT
Dow's 20 Year Old Tawny Port, Portugal

[MAN Flyer]

SQ231 SIN-SYD May 09

sleeper service FROM SINGAPORE TO SYDNEY

To allow 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

YOUR CHOICE OF:
Ramen with kurobuta belly in miso broth and vegetables

Cheese plate with raw ham, onion jam and baby artichoke
A glass of wine to go with your Australian King Island cape wickham double brie and Lactos Tasmanian heritage blue

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

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

Continental Breakfast
Assorted bread with preserves

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

FINALE
A selection of gourmet coffees & fine teas

SQ231 SIN-SYD (CF1) 38-1.1 05 FC

[KeithMEL]

SQ238 MEL-SIN June 2009

CHAMPAGNES AND WINES

Champagnes
Dom Perignon 2000

Krug Grande Cuvee

White Wines
Petulma Chardonnay 2006 Adelaide Hills, Australia

Rudesheismer Riesling Spatlese 2006 Rheingau Balthasar Ress

Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port
Dow's 20 Year Old Tawny Port, Portugal

LUNCH

Appetisers
Chilled malossol caviar
With melba toast and condiments

Marinated lobster with tomato coucous and balsamic reduction dressing

Soups
Chinese style seafood soup

Chicken consomme with mushroom ravioli

Salad
Salad of fresh baby cos, curly endive, raddichio, shaved fennel, shaved parmesan, dried cranberry, assorted tomato
Fig vincotto dressing
Thousand Island dressing

Main Courses
*Ocean trout with shrimps, radish, celeriac-horseradish puree and watercress

Baked chinese-style chicken "en papillote" served with seasonal vegerables and fondant potato

Grilled angus beef sirloin served with bordelaise sauce, roasted vegetables and fondant potato

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

^Spanish saffron linguine served with napoli and olive sauce, roasted portobelo mushroom steak

Desserts
Pavlova with yoghurt ice cream, passion fruit coulis and mixed fresh berries

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

Fruits
Fresh fruits in season

Finale
A selection of gourmet coffees & fine teas served with pralines

REFRESHMENT

Light bites
Chicken and leek pie with onion jam, rucola and tomato salad

Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chye sim and mushroom

Finale
A selection of gourmet coffees & fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
^A healthier choice - lower in cholesterol and saturated fat than our main selection

[Dent@SUB]

Appetisers
Chilled malossol caviar
With melba toast and condiments

......

Now Caviar back on the menu on OZ routes (MEL in this case) ... How about from SYD? any update for recent F menu from SYD to SIN???
Will be on SQ219 and SQ220 end of August... any caviar on this flight??
Thanks all....

[SQJunkie]

Now Caviar back on the menu on OZ routes (MEL in this case) ... How about from SYD? any update for recent F menu from SYD to SIN???
Will be on SQ219 and SQ220 end of August... any caviar on this flight??
Thanks all....

No caviar on SQ220.

[KeithMEL]

SQ228 MEL-SIN June 09

CHAMPAGNES AND WINES

Champagnes
Dom Perignon 2000

Krug Grande Cuvee

White Wines
Petulma Chardonnay 2006 Adelaide Hills, Australia

Rudesheismer Riesling Spatlese 2006 Rheingau Balthasar Ress

Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port
Dow's 20 Year Old Tawny Port, Portugal

DINNER

Appetisers
Chilled malossol caviar
With melba toast and condiments

Marinated lobster with tomato coucous and balsamic reduction dressing

Soups
Chinese style seafood soup

Chicken consomme with mushroom ravioli

Salad
Salad of fresh baby cos, curly endive, raddichio, shaved fennel, shaved parmesan, dried cranberry, assorted tomato
Fig vincotto dressing
Thousand Island dressing

Main Courses
*Ocean trout with shrimps, radish, celeriac-horseradish puree and watercress

Baked chinese-style chicken "en papillote" served with seasonal vegerables and fondant potato

Grilled angus beef sirloin served with bordelaise sauce, roasted vegetables and fondant potato

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

^Spanish saffron linguine served with napoli and olive sauce, roasted portobelo mushroom steak

Desserts
Pavlova with yoghurt ice cream, passion fruit coulis and mixed fresh berries

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

Fruits
Fresh fruits in season

Finale
A selection of gourmet coffees & fine teas served with pralines

REFRESHMENT

Light bites
Chicken and leek pie with onion jam, rucola and tomato salad

Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chye sim and mushroom

Finale
A selection of gourmet coffees & fine teas

*Exclusively created by Matthew Moran of Aria Restaurant, Sydney
^A healthier choice - lower in cholesterol and saturated fat than our main selection

[SQJunkie]

Will be on SQ219 and SQ220 end of August... any caviar on this flight??
Thanks all....

But there is on SQ219.
Full menu to follow below...

[SQJunkie]

SQ219 SIN-SYD July 09

brunch from Singapore to Sydney

choose from an array of appetising fare

Appetisers
Chilled malossol caviar
With melba toast and condiments

Warm spiced prawn with orzo pasta and cream of cauliflower soup

Main Courses
Singapore style yu pian mi fen
Thick rice vermicelli in creamy fish soup garnished with sliced fish and vegetables
A popular local favourite

^Seared beef fillet in madeira jus, cream corn, French beans and baked potato cake with pancetta

Oriental chicken imperial with seasonal vegetables and fragrant rice

Fresh eggs prepared on board (baked, soft boiled or scrambled)
With your choice of gammon ham, turkey sausage, vine ripened tomato, mushrooms and roesti potatoes

Desserts
Opera Cake served with coffee sauce

Fruits
Fresh fruits in season

From the bakery
Assorted breads served with butter and fruit preserves

Finale
a selection of gourmet coffees & fine teas

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

refreshment from Singapore to Sydney

Enjoy a light treat on your journey

Light Bites
Wok seared beef steak in 5 spices sauce with seasonal vegetables & egg noodles

Herb crusted blue eye's (sic) cod fillet served with tomato coulis, artichoke puree, roasted baby carrots & buttered potato

Warm shaved smoked turkey, brie cheese and onion jam in ciabatta bread served with rucola

Finale
a selection of gourmet coffees & fine teas

champagnes & wines

Dom Perignon 2000
Krug Grande Cuvee

Whites

Petaluma Chardonnay 2006 Adelaide Hills
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress

Reds

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

[stargold]

SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116, 174, 279, 298-300, 307, 317
SQ 2 SIN - HKG - SFO 40, 118, 157, 176, 266-268, 301-302, 316

SQ 11 LAX - NRT - SIN 23, 60, 148, 204
SQ 12 SIN - NRT - LAX 11, 12, 205, 261, 290
SQ 15 SFO - ICN - SIN 62, 95, 127/128, 209
SQ 16 SIN - ICN - SFO 54, 150

SQ 25 JFK - FRA - SIN 72, 158, 254, 282
SQ 26 SIN - FRA - JFK 7, 113, 182, 213, 255
SQ 28 SIN - TPE - LAX 86, 87

SQ 62 SIN - DME - IAH 147


SQ 219 SIN - SYD 59, 324
SQ 220 SYD - SIN 310-311
SQ 221 SIN - SYD 14, 233
SQ 222 SYD - SIN 36, 70, 232
SQ 228 MEL - SIN 146, 322
SQ 231 SIN - SYD 145, 318
SQ 233 SIN - SYD 236, 252
SQ 234 SYD - SIN 237, 253

SQ 237 SIN - MEL 224
SQ 238 MEL - SIN 319



SQ 285 SIN - AKL 27, 35, 231
SQ 286 AKL - SIN 15, 19, 32, 172, 228

SQ 308 SIN - LHR 149, 179
SQ 317 LHR - SIN 138,
SQ 318 SIN - LHR 160, 170, 225, 263, 295, 308
SQ 319 LHR - SIN 13, 26, 34, 183, 230, 271, 294, 296, 303, 305, 306, 309
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33, 229
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107

SQ 331 CDG - SIN 134
SQ 332 SIN - CDG 220, 234
SQ 333 CDG - SIN 259
SQ 334 SIN - CDG 31, 244
SQ 341 ZRH - SIN 235
SQ 342 SIN - ZRH 249
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129, 186
SQ 467 CMB - SIN 99, 100, 109, 197
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 602 SIN - ICN 222, 287
SQ 603 ICN - SIN 45, 223

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

SQ 636 SIN - NRT 159 A380 Inaugural
SQ 638 SIN - NRT 64, 115

SQ 803 PEK - SIN 242
SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120, 312
SQ 831 PVG - SIN 313




SQ 857 HKG - SIN 85, 125, 144
SQ 860 SIN - HKG 44, 216
SQ 862 SIN - HKG 48, 65, 98
SQ 863 HKG - SIN 219, 262, 304
SQ 865 HKG - SIN 41, 93, 119, 169
SQ 866 SIN - HKG 238
SQ 870 SIN - HKG 198
SQ 873 HKG - SIN 156

SQ 882 SIN - ICN 16

SQ 910 SIN - MNL 199
SQ 912 SIN - MNL 206
SQ 915 MNL - SIN 207
SQ 917 MNL - SIN 143
SQ 918 SIN - MNL 142, 284
SQ 919 MNL - SIN 285

SQ 951 CGK - SIN 88
SQ 952 SIN - CGK 188, 194
SQ 953 CGK - SIN 189, 196
SQ 956 SIN - CGK 89, 190
SQ 957 CGK - SIN 90, 191
SQ 962 SIN - CGK 195
SQ 963 CGK - SIN 193
SQ 966 SIN - CGK 241, 251
SQ 967 CGK - SIN 240, 250
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96, 140, 291
SQ 971 BKK - SIN 81, 111, 248
SQ 973 BKK - SIN 141, 217
SQ 975 BKK - SIN 243, 292
SQ 976 SIN - BKK 76, 200, 297
SQ 978 BKK - SIN 211
SQ 979 BKK - SIN 77, 101, 181
SQ 980 SIN - BKK 293
SQ 981 BKK - SIN 286




BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133, 137, 212, 218, 226, 269



Updated as of 15 August 2009 (post #324)

[Ex-SIN]

SQ11 LAX - SIN August 2009

lunch LOS ANGELES TO TOKYO

APPETISERS

Chilled malosol caviar
With melba toast and condiments

Serrano ham, duckliver terrine and smoked duck breast served with fig and raisin chutney


SOUPS

Crab and egg soup

Sherry wine flavoured beef consommé garnished with braised oxtail and mushroom ravioli


SALAD

White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Ranch dressing
Balsamic herb dressing


MAIN COURSES

Roast Chilean bass with garlic butter-parma ham crust and spinach cream, crème frauche mashed potato

Chicken biryani
Indian style chicken curry with spiced flavoured rice, cucumber pineapple salad and fried “papadum” cracker

Grilled striploin steak served with red wine sauce, buttered vegetables and mashed potato

Rice cannelloni with herbed goat cheese served with simmered “barrigoule” style young vegetables


DESSERT

Warm peach “financier” served with vanilla ice cream and sautéed peach


CHEESES

Rouge et noir brie, point reyes vella dry jack, original farmstead blue
Served with port wine-prune compote, grapes, walnut and biscuit


FRUITS

Fresh fruits in season


FINALE

A selection of gourmet coffees & fine teas served with pralines



light meal LOS ANGELES TO TOKYO

APPETISERS

Farmers market heirloom tomato salad, fresh mozzarella, serrano ham, extra virgin olive oil, sea salt


MAIN COURSES

Fettuccine with creamy assorted mushroom ragout, arugula lettuce and grilled cajun spiced chicken

Braiseed ee-fu noodles with prawns, scallops and leafy greens


DESSERT

Strawberry and vanilla bavarios


FINALE

A selection of gourmet coffees & fine teas



light bites LOS ANGELES TO TOKYO

NOODLES

Gyu udon
White wheat noodles in light fish broth garnished with sliced beef, spinach and leek

Vegetarian instant noodle soup


SANDWICHES

Bagel with cream cheese spread, smoked salmon and semi sun dried tomato

Krispy kreme doughnut


SNACKS

Cashew, almond or macadamia nuts
Chips
Cookies
Chocolate bar
A selection from the fruit basket
Assorted cheese with garnishes




dinner TOKYO TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS

Chilled malosol caviar
With melba toast and condiments

Duckliver terrine with kumquat compote and champagne jelly


SOUPS

Sherry wine flavoured beef consommé garnished with braised oxtail and mushroom ravioli

Cream of pumpkin


SALAD

Baby spinach and swiss chard salad garnished with marinated artichoke, capers, roasted capsicum and semi dried tomato
Shiso dressing
Thousand island dressing


MAIN COURSES

Seared cod fillet, creamy horseradish sauce, baby carrot, fava beans, mashed potato

Sukiyaki
Simmered wagyu beef with beancurd and vegetables in light soya broth served with steamed rice

Oven roasted chicken breast served with truffle jus, artichoke puree, roasted vegetables, gratinated potato

Fettuccine pasta served with stroganoff style assorted mushrooms and asparagus


DESSERT

Opera cake served with vanilla ice cream and espresso coffee sauce


CHEESES

Brie, pepper jack, coer de blue and mimolette
Served with grapes, cracker and nuts


FRUITS

Fresh fruits in season


FINALE

A selection of gourmet coffees & fine teas served with pralines

[allmotor_2000]

Interseting.... caviar is back in SIN-NRT leg as well. I did the LAX-NRT-SIN and back earlier this year. The ONLY segment serving caviar was NRT-LAX dinner service!

Glad to have it back They got cheaper during the economic downturn, but ticket prices didn't drop!!

[Dent@SUB]

SQ219 SIN-SYD 28AUG09

To lazy to type all the menu, here are the pic of the menu....

Happy to have caviar back on the menu on this route...

[Dent@SUB]

[YK@HKG]

No caviar served on SQ866 (lunch service) today. But they do have Shi Quan Shi Mei.