SQ First Menus

[feb01mel]

Guys....
Any update for F menu on SQ866/865?
Is Shi Quan Shi Mei still on the menu?
If there is no Shi Quan Shi Mei again on board that flights, I'll do Book The Cook...
Thanks guys for any update...

This is to inform all wef 1 March 2010, Shi Quan Shi Mei will cease for first class flights to/from Hong Kong, Beijing and Shanghai, no more of such meals. I will post menu for SQ 866 (First Class) and SQ 861 (Suites) shortly.

[yongchau]

http://www.singaporeair.com/saa/en_U...sp?v=60082771&

u r rite..no more Shi Quan Shi Mei...y? so disappointed...left Japanese Kyo-Kaiseki & Shahi Thali

[feb01mel]

SQ866 SIN-HKG March 10

lunch FROM SINGAPORE TO HONG KONG

APPETISERS
*Cold appetizers
Wagyu sirloin in chocolate sauce, scallop with egg and pea, prawn with vinaigrette and crableg with avocardo salsa

Seared tuna loin tataki with mesclun
Ponzu dressing

SOUPS
*Double-boiled pork soup with herbs, flower mushrooms and wolfberry

SALAD
White asparagus, olives and pustachio, baby lettuces and aged feta cheese
Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

MAIN COURSES
*Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice

Braised beef shin in red wine with asparagus, baby carrot and mashed fingerling potatoes

Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish

Ramen with kurobuta pork belly in miso broth and vegetables

**Roasted vegetables with avocardo and portobello mushrooms on warm roesti with mesclun in truffle oil dressing

DESSERTS
Almond tuile shell with ice cream and fruit salad

*Chrysanthemum jelo with hasma and wolfberries

CHEESES
Selection of caprice de dieux, bousault fromage and smokey pepper 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
SQ866A SIN-HKG (LF1) 121-1.1 03 FC

[feb01mel]

SQ861 HKG-SIN March 10 (SUITES)

dinner FROM HONG KONG TO SINGAPORE (SUITES)

APPETISERS
Smoked balik salmon with roasted vegetables and mesclun
Olive oil dressing

Warm Thai spiced fish cake with green mango salad
Chilli sauce

SOUPS
Cream of leek and potato with button mushrooms

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

MAIN COURSES
*Pan fried curry spiced scallops in a saffron veloute, capsicums and linguini

Wagyu sirloin with red wine butter, haricot vert, baby carrot, button mushrooms and gratin potatoes

Braised Chilean seabass fillet in XO sauce with seasonal vegetables and fried rice

Mophla chicken biryani
Kerala chicken biryani with green chilli ka salan

**Seared lamb chop in jus, haricot vert, cherry tomato and chilled bulghur wheat salad

DESSERTS
Warm banana struddel with chocolate ice cream and vanilla sauce

CHEESES
King Island blue, 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 Gordon Ramsay, London
** A healthier choice - lower in carbohydrates and calories than our main selection

SQ861QA HKG-SIN (DF1) 187-1.1 03 FC

[Kyo]

This is to inform all wef 1 March 2010, Shi Quan Shi Mei will cease for first class flights to/from Hong Kong, Beijing and Shanghai, no more of such meals. I will post menu for SQ 866 (First Class) and SQ 861 (Suites) shortly.

So glad I didn't upgrade my paid J on SQ805 to F at the end of March.

But disappointed that my 3Q10 flight will have no Shi Quan Shi Mei.


Any reason in particular for the termination? I found it's quite popular amongst F pax. More cost-cutting?

[feb01mel]

SQ didnt provide me a reason for the termination of SQSM.

I didnt pursue too, I guess, YES, cost cutting.

And if you observe my menu above on SQ 861 Suites, there is only 1 choice of dessert.

And also Soup doesn't offer choice too? I thought there will be a choice of western or chinese soups too isn't it?

[Kyo]

You're right, there! I didn't notice that. I always prefer Chinese soups when I'm flying SQ and even more so when flying to/from China-HKG-TPE locales. Adds to the 'experience', if you will. Dessert choice would also be appreciated as I remember one particular Chinese dessert going to LHR tasting quite medicinal and would have switched if I'd been in the mood for dessert. One of the key components of flying F, in my humble opinion, should always be about letting pax have choice. Whether they exercise their choices is up to them.

[feb01mel]

You're right, there! I didn't notice that. I always prefer Chinese soups when I'm flying SQ and even more so when flying to/from China-HKG-TPE locales. Adds to the 'experience', if you will. Dessert choice would also be appreciated as I remember one particular Chinese dessert going to LHR tasting quite medicinal and would have switched if I'd been in the mood for dessert. One of the key components of flying F, in my humble opinion, should always be about letting pax have choice. Whether they exercise their choices is up to them.

Kyo, You are right, your thoughts are same as me too.

TPE no more F class though, sigh...

[Albatross710]

SQ12 SIN-NRT-LAX

The April 2010 menu is thoroughly enjoyable as follows:





Continuing onto LAX after the 1hr layover at NRT

[Dickson]

SQ11 (LAX-NRT-SIN)

SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 1-1.1 03-04 FC

lunch FROM LOS ANGELES TO TOKYO

APPETISERS
Chilled malossal caviar
With melba toast and condiments

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

SOUPS
Double boiled chicken soup with American ginseng

Cream of corn with smoked ham and chive

SALAD
Baby lettuces with shaved fennel, dried cranberries and roasted marinated beetroot
Green goddess dressing
Balsamic and extra virgin olive oil dressing

MAIN COURSES
*Beef fillet in natural jus, spinach custard, baby carrot and potato puree

Cantonese style steamed halibut served with stir fried corn, woodear mushroom, red pepper and edamame, steamed rice

Oven roasted chicken served with roast gravy, corn, grilled asparagus, baked tomato and truffle flavoured macaroni cheese

^Potato gnocchi with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto

DESSERTS
Lemoncurd tart with vanilla ice cream and raspberry

CHEESES
French brie, cambozola, goat cheese and vella dry jack served with dried apricots, grapes, walnuts and crackers

FRUITS
Fresh fruits in season

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

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


the finest selection
Kyo-kaiseki

SAKIZUKE
Yuba beancurd skin with sea urchin

HA-SUN
Eel sushi, egg yolk glaced squid, miso flavoured wagyu, smoked salmon with cucumber, cherry blossom flavoured yam

MUKOUZUKE
Marinated sea bream and seared tuna

MEN
Cold green tea noodles

DAIMONO
Grilled spanish mackeral topped with egg glaced, shishito pepper

TAKIAWASE
Simmered assorted vegetables

SUZAKANA
Salad of scallop and shrimp with asparagus and egg yolk dressing

GOHAN & KOUNOMONO
Steamed rice with green peas and pickles

TOME-***
Clear soup with clam and seaweed

MIZUGASHI
Dessert


light meal FROM LOS ANGELES TO TOKYO

APPETISERS
"Cobb" salad of cajun spiced grilled chicken, bacon, avocado, egg, cheese, tomato, lettuce and creamy chipotle dressing

MAIN COURSES
Wok fried rice noodle topped with braised prawn and scallop, leafy greens and mushroom

Quesadillas
Flour tortilla stuffed with assorted cheeses, pulled pork, chipotle, cilatro and scallion

DESSERTS
White and bitter chocolate mousse with passionfruit coulis

FINALE
A selection of gourmet coffees & fine teas


the finest selection
Kyo-kaiseki

HA-SUN
Grilled gluttem with miso, omelette with eel, spicy cod roes, simmered duck, myoga with beancurd paste, swordfish with asparagus

DAIMONO
Grilled soya flavoured free range chicken

GOHAN & KOUNOMONO
Steamed rice and pickles

TOME-***
Miso soup with jullenne vegetables

MIZUGASHI
Dessert


dinner FROM TOKYO TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossal caviar
With melba toast and condiments

Crabmeat and avocado tartare garnished with baby lettuces and cherry tomato

SOUPS
Cream of white asparagus garnished with parmesan crisp

Beef consomme with spinach "royale" and assorted petit vegetables

SALAD
Salad of fruit tomato with mizuna, rucola, frisee and baby sardines
Shiso dressing
Yuzu miso dressing

MAIN COURSES
Pan seared lobster served with creamy tarragon sauce, roasted zucchini, tomato confit and basil pesto potato puree

Japanese style beef curry served with poached egg, steamed rice and pickles

Roasted duck breast served with braised endive and dried cherries, mashed potato

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

DESSERTS
Fresh fruit and berry terrine accompanied with raspberry sorbet and apricot coulis

CHEESES
Saint morgon, blue stilton, red cheddar and brie served with grapes, crackers and nuts

FRUITS
Fresh fruits in season

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

^ Specially prepared meatless selection


the finest selection
Kyo-kaiseki

SAKIZUKE
Prawns, snapper and wild vegetables in beancurd paste

HA-SUN
Snapper sushi, baby octopus, pickled horse mackerel, butter sprouts, prawn and avocado, abalone, whitebait fish

MUKOUZUKE
Seared greenling fillet with vegetables and sake jelly

MEN
Cold noodles

DAIMONO
Smoked salmon trout with sour plum flavoured wild vegetables

TAKIAWASE
Bamboo shoot, snapper eggs, seaweed

SUZAKANA
Long yam noodle with prawns, sea urchin, abalone in ginger vinegar

GOHAN & KOUNOMONO
Steamed rice with snapper and pickles

TOME-***
Cabbage soup

MIZUGASHI
Dessert


champagnes & wines
CHAMPAGNES
Dom Perignon 2000
Krug Grande Cuvee

WHITE WINES
Cloudy Bay Sauvignon Blanc 2008 Marlborough New Zealand
Clos du Bois Calcaire Chardonnay 2006 Russian River Valley

RED WINES
Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac
Dry Creek Cabernet Sauvignon 2006 Dry Creek Valley, California

PORT
Dow's 20 Year Old Tawny Port, Portugal

[Kyo]

SQ 237 SIN - MEL March 2010

sleeper service FROM SINGAPORE TO MELBOURNE (20 March)

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


YOUR CHOICE OF .....
Braised egg noodles with soya flavoured chicken, leafy greens and mushroom

* Halibut with ceps crust in verjus sauce, braised savoy cabbage, sauteed ceps, roasted cauliflower and fingerling potatoes

Teochew style rice porridge
with braised pork, omelette with shredded dried scallops, leafy greens, preserved vegetables and salted egg

American Breakfast
Cornflake with fresh milk or low fat milk
Freshly prepared egg on toast served with chicken sausage or smoked salmon and caviar, slow roasted vine ripened tomato and mushrooms
Bread selection with preserves

Continental Breakfast
Bread selection with preserves

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


FINALE
A selection of gourmet coffees & fine teas[FONT=Century Gothic]

SQ237A SIN-MEL (CF1) 34-1.1 03 FC

[B727]

SQ 308 SIN-LHR June 2010

breakfast FROM SINGAPORE TO LONDON

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 granola with fresh cheese-kumquat compote
Plain or fruit yoghurt


WHOLESOME BEGINNINGS
Rice porridge cooked with poached chicken, shimeji mushroom and topped with Chinese cruellers

Singapore fried carrot cake
A hearty traditional dish of fried savoury radish-rice pudding with prawns and pickled turnip

Citrus flavoured French toast served with honey, cottage cheese, fresh strawberry salad and beef onion sausage

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


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


FINALE
A selection of gourmet coffees & fine teas


light bites FROM SINGAPORE TO LONDON

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
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 nuts, honeyed walnuts or macadamia nuts

Toblerone chocolate

Famous Amos chip cookies

Lay's potato chips

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes


lucnh FROM SINGAPORE TO LONDON

sam's choice

A three-time winner of the World Gourmet Summit's Asian Ethnic Chef, Sam Leong is famed for presenting Chinese cuisine with a deliciously contemporary touch. He brings to you his recommendation for a most exquisite dining experience in the sky

Oriental cold appetizer
Abalone with sweet pineapple, tofu with brandy cherry and scallop with Bai Ling mushroom

~

Double boiled chicken consomme with morel and snow fungus

~

Pan seared rolled wagyu beef with enoki mushroom, fine beans in xo sauce, mushroom rice

~

Pumpkin puree with coconut ice cream and black glutinous rice salsa



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

*Oriental cold appetizer
Abalone with sweet pineapple, tofu with brandy cherry and scallop with Bai Ling mushroom


SOUPS
*Double boiled chicken sonsomme with morel and snow fungus

Cream of leek and potato garnished with crisp bacon and leek


SALAD
Rucola lettuce with assorted cherry tomatoes, shaved parmesan cheese
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing


MAIN COURSES
*Pan seared rolled wagyu beef with enoki mushroom, fine beans in xo sauce, mushroom rice

Seared salmon trout fillet served with white wine sauce, buttered vegetables and fingerling potato

Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned local favourite

Grilled Yorkshire pork chop with pineapple vanilla jus, baby carrots and colcannon

#Mushroom tortellini in herb cream sauce, sauteed porcini and portobello mushrooms, baby cress and basil oil


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


DESSERTS
* Pumpkin puree with coconut ice cream and black glutinous rice salsa

Tiramisu served with vanilla ice cream and espresso coffee sauce


CHEESES
Gourmet cheeses with garnishes


FRUITS
Fresh fruits in season


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


SQ308QD SIN-LHR (BF1/SN1/LF) 159-1.3 06 FC

[SQ_fanatic]

I was also on the SIN- MEL sector SQ 237 in late Feb.
I think they changed the menu. I wanted something hot, something "soupy". They gave me cup noodles which was extremely salty. I hoped I had porridge!

[9V-SIA]

SQ319 LHR-SIN June 2010

Dinner

Canapes

Satay
With onion, cucumber and spicy peanut sauce

Appetisers

Chilled malossol caviar
With melba toast and condiments

Crab and ginger salad with baby gem, lemon confit and fennel shavings

Soups

White onion soup with parma ham and rosemary croton

Thick chicken broth with crab meat, tofu and vegetables

Salad

Refreshing baby spinach , arugula and mache lettuce with hand picked cherry tomatoes
Herb vinaigrette or Roquefort dressing

Main Courses

Veal loin in a blanquette sauce with celery, celeriac and boiled fingerling potatoes

Stir fried lobster with ginger and spring onion served with fried noodles

Chicken "Parmigiana" with marinara sauce, vegetable ribbon and pasta

Tandoori salmon served with raita, vegetables curry and Kashmiri pilaf

Thai style green curry duck, vegetables and steamed rice

Desserts

Warmed meyer lemon pudding cake, confit blueberries, tarragon anglaise buttermilk sorbet

Bitter chocolate tart with white chocolate ice cream and raspberry sauce

Cheeses

Brie, hereford hop, cashet blue and mull of kintyre served with quince paste, grapes, nuts and crackers

Fruits

Fresh fruits in season

Finale

A selection of gourmet coffees & fine teas served with pralines

Light Bites

Noodles

Vietnamese rice noodle with chicken

Fish porridge

Vegetarian and non-vegetarian instant noodles

Sandwiches

Assorted savoury finger sandwiches

Spicy humus and roasted vegetables focaccia

Mixed cheeses with sun kissed tomato focaccia

Snacks

Cashew nuts, honeyed walnuts or macadamia nuts

Potato chips

Chocolate bar

Cereal bar

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes

Before touch down

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 Birchermuesli
Plain or fruit yoghurt

Entrees

Char siew and wonton noodle soup
Egg noodles in rich broth garnished with pork and dumplings with leafy greens

Singapore roti prata
Fried indian flat bread served with spicy chicken

English breakfast
Poached egg, pork sausage, bacon, tomato and roesti potato

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

From the bakery

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

Finale

A selection of gourmet coffees & fine tea

[Singapore Sling]

Suite Menu

Supper From London to Singapore SQ321:

Appetisers
Chilled malossol caviar
With melba toast and condiments

Crab and ginger salad with baby gem, lemon confit and fennel shavings

Soups
White onion soup with parma ham and rosemarry crouton

Thick chicken broth with crabmeat, tofu and vegetables

Salad
Refreshing baby spinach, arugula and mache lettuce with hand picked cherry tomatoes
Herb vinaigrette
Roquefort dressing

Main Courses
Veal loin in a blanquette sauce with celery, celeriac and boiled fingerling potatoes

Stir fried chicken with black peppercorn sauce, vegetables and fried rice

Lamb medallions with minted peas, carrot and potato garlic mash

Indian prawn curry, spiced vegetables and basmati rice

Char siew and wanton noodle soup
Egg noodles in rich broth garnished with pork and pumplings with leafy greens

Dessert
Warmed meyer lemon pudding cake, confit blueberries, tarragon anglaise,
buttermilk sorbet

Cheeses
Brie, hereford hop, cashet blue and mull of kintyre served with quince paste,
grapes, nuts and crackers

Fruits
Fresh fruits in season

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