SQ First Menus

[Carfield]

SQ 11 NRT-SIN March 2011 Part I

Dinner from Tokyo to Singapore
Yoshihiro’s choice
A respected authority who has helped shape 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
Ichino-Zen


Sakizuke
Squid, udo, bamboo shoot tossed with kinome dressing


Asari claim and broad bean with bean curd paste and mascarpone cheese, marinated prawn tartar, tonburi (seeds of summer cypress)



Mukouzuke
Hot oil blanched Tasmanian salmon-trout, wasabi, yuzu, chili peppers, baby leaf, soya-egg yolk dressing


Oshinogi


Cha soba with garnishes


Conger eel bo-sushi, mustard flavored nabana


Futamono
Braised wagyu beef fillet Yamato style, potato puree, bamboo shoot, butterbut, Japanese leek julienne, kinome leaf

[Carfield]

SQ 11 NRT-SIN March 2011 Part II

Nino-Zen


Yakimono
Glazed chicken with leek crust with hot chili sauce, vinegared lotus root


Grilled halibut with sea urchin, skewered cucumber and mashed egg yolk sushi


Gohan
Steamed rice with bamboo shoot and peas


Clear Soup with mugwort bean curd, seaweed


Assorted pickles


Mizugashi
Mascarpone and pumpkin cake with Sakura ice cream


International Selection
Canapés
Satay
With Onion, cucumber and spicy peanut sauce


Appetizers
Chilled malossol caviar
With melba toast and condiments

Duck liver terrine with smoked duck breast, celery and apple salad

Soups
Classic French Onion soup with gratinuated cheese croutons
Oriental style crabmeat and enoki mushroom soup

Salad
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
French dressing
Sesame soya dressing

Main Courses
Seared sirloin steak with fried onions and pan gravy, grilled tomato, spinach, mushrooms and potatoes
Or
Japanese style grilled chicken with sesame seeds, grilled eggplant with miso and seasoned rice with bamboo shoot
Or
Grilled king prawns with mussel saffron sauce, spinach, carrots and boiled potatoes
Or
Capelline pasta tossed with tomato sauce served with pan fried salmon and basil butter

Desserts
Bitter chocolate tart with ice cream and citrus sauce

Cheese
Saint morgon, blue stilton, red cheddar and Brie served with grapes, crackers and nuts

Fruits
Fresh Fruit in Season

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

Wine List
Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Cloudy Bay Sauvignon Blanc 2010 Marlborough, New Zealand
Artesa Reserve Chardonnay 2007

Red Wines
Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac
Robert Mondavi Winery Cabernet Sauvignon Blanc 2007 Napa Valley
Mazis-Chambertin 2001 Faiveley

Port
Graham’s 20 years old Tawny Port, Portugal

SQ 11A LAX-NRT-SIN (LF/SN1/LMF/DF) 1-1.1 03 FC

[Kyo]

Tome-***
Clear clam soup

Oh, do tell!

[HUGE AL]

Cloudy Bay Sauvignon Blanc 2010 Marlborough, New Zealand

A KeithMEL favorite!

Oh, do tell!

[Carfield]

SQ 11 LAX-NRT-SIN March 27 to April 2011 FC

March 27-31, April 2011
(Menu slightly different from March menu, as it was supposed to be A380 operating flight!)

Singapore Airlines
First Class
SQ 11
Los Angeles to Tokyo Narita

Lunch from Los Angeles to Tokyo

Kyo-Kaiseki
Ichino-Zen
Saizuke
Jelly fish with citrus sauce, egg tofu and salmon roe
Baby octopus with sesame sauce

Mukouzuke
Konbu Cured sea bream sashimi salad with citrus dressing

Oshinogi
Cold green tea soba noodles
Seared tuna sushi, mountain vegetables in sesame sauce and pickled ginger

Futamono
Halibut and grated mountain yam with ginger sauce

Nino-zen
Yakimono
Black cod with miso sauce, Wagyu beef fillet with garlic sauce
Bamboo shoot steamed rice
Assortment of three Japanese pickles

Tome-***
Clear clam soup

Mizugahi
Yuzu citrus tart with seasonal fruit

International Selection
Appetizers
Chilled malossol caviar
With melba toast and condiments

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

Soups
Double boiled chicken soup with American ginseng
Cream of corn and smoked bacon and chive

Salad
Baby lettuce 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
Exclusively created by the SIA International Culinary Panel
Or
Cantonese style steamed seabass
With stir-fry vegetables and steamed rice
Or
Oven roasted chicken served with roast gravy, corn, grilled asparagus, baked tomato and truffle flavored macaroni cheese
Or
Potato gnocchi with sautéed cep mushrooms, arugula lettuce, shaved Parmesan cheese, creamy basil pesto

Desserts
Lemoncurd tart with vanilla ice cream and raspberry

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

Fruits
Fresh Fruit in Season

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

Light Bites from Los Angeles to Tokyo
Noodles
Rice noodles in broth served with fish balls

Kitsune udon
White wheat noodles in light fish broth garnished with seaweed beancurd and fish cake

Sandwiches
Tomato tortilla warp with chipotle pepper mayonnaise spread, smoked chicken, avocado, tomato and lettuce
Krispy kreme donuts

Snacks
Cashew nuts, honeyed walnuts or macadamia nuts
Chips
Chocolate bars
Fruit yogurt
A selection from the fruit basket
Assorted biscuits

Light meal from Los Angeles to Tokyo
Kyo-kaiseki

Ichino-Zen
Sakizuke
King crab leg, smoked salmon rolled with radish sprout
Fried fish with masago roe, skewered duck, Japanese style omelette, pickled scallion and eggplant

Nino-Zen
Yakimono
Grilled Jidori chicken with green onion sauce
Grilled scallop with white sauce and baby zucchini
Fried tofu cake with ginger sauce
Miso soup with wheat cake, shredded egg and shiso leaf
Steamed rice
Assorted Pickles

Mizugashi
Japanese Dessert

International Selection
Appetizer
Tandoori prawn salad

Main Courses
Wok fried rice noodle topped with braised prawn and scallop, leafy greens and mushroom
Or
Quesadillas
Flour tortilla stuffed with assorted cheeses, pulled pork, chipotle, cilantro and scallion

Dessert
White and bitter chocolate mousse with passionfruit coulis

Finale
A selection of gourmet coffees and fine teas

Dinner from Tokyo to Singapore
Yoshihiro’s choice
A respected authority who has helped shape 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
Ichino-Zen

Sakizuke
Squid, udo, bamboo shoot tossed with kinome dressing
Asari claim and broad bean with bean curd paste and mascarpone cheese, marinated prawn tartar, tonburi (seeds of summer cypress)

Mukouzuke
Hot oil blanched Tasmanian salmon-trout, wasabi, yuzu, chili peppers, baby leaf, soya-egg yolk dressing

Oshinogi
Cha soba with garnishes
Conger eel bo-sushi, mustard flavored nabana

Futamono
Braised wagyu beef fillet Yamato style, potato puree, bamboo shoot, butterbur, Japanese leek julienne, kinome leaf

Nino-Zen
Yakimono
Glazed chicken with leek crust with hot chili sauce, vinegared lotus root
Grilled trout with yuzu flavored miso
Skewered cucumber and mashed egg yolk sushi

Gohan
Steamed rice with bamboo shoot and peas
Clear Soup with mugwort bean curd, seaweed
Assorted pickles
Mizugashi
Mascarpone and pumpkin cake with Sakura ice cream

International Selection
Canapés
Satay
With Onion, cucumber and spicy peanut sauce

Appetizers
Chilled malossol caviar
With melba toast and condiments

Duck liver terrine with smoked duck breast, celery and apple salad

Soups
Classic French Onion soup with gratinated cheese croutons
Oriental style crabmeat and enoki mushroom soup

Salad
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
French dressing
Sesame soya dressing

Main Courses
Grilled Kurobuta pork with morel sauce, buttered vegetables and roasted rosemary potatoes
Or
Beef fillet with dengaku miso sauce, seasonal vegetables and steamed rice
Or
Braised fillet of fish with black peppercorn sauce, seasonal vegetables and noodles
Or
Linguine pasta tossed with chicken in tomato sauce

Desserts
Bitter chocolate tart with ice cream and citrus sauce

Cheese
Saint morgon, blue stilton, red cheddar and Brie served with grapes, crackers and nuts

Fruits
Fresh Fruit in Season

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

Wine List
Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Cloudy Bay Sauvignon Blanc 2010 Marlborough, New Zealand
Artesa Reserve Chardonnay 2007

Red Wines
Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac
Robert Mondavi Winery Cabernet Sauvignon Blanc 2007 Napa Valley
Or
Souverain Cabernet Sauvignon 2007 Alexander Valley

Mazis-Chambertin 2001 Faiveley

Port
Graham’s 20 years old Tawny Port, Portugal
SQ11QB LAX-NRT-SIN (DF/SN1/LMF/DF) 7-2.1 03-04 FC

[Carfield]

SQ 12 SIN-NRT-LAX March to April 2011 FC

Singapore Airlines
First Class
March & April 2011
(Possibly an updated menu to reflect the supposed changes for the original A380 introduction flight)

SQ 12
Singapore to Tokyo

Lunch
Yoshihiro’s Choice
Kyo-Kaiseki

Ichino-Zen
Sakizuke
Bamboo shoot, udo and squid toassed with kinome dressing
Sakura flavored beancurd, dashi jelly, salmon roe
Octopus, prawn and okra in daishi jelly
Mukozuke
Seared Tasmanian Salmon-trout, wasabi, mixed baby lettuces, soya-egg-yolk dressing

Oshinogi
Chilled green tea noodle, spring onion, wasabi, seaweed
Grilled fish paste terrine, prawn with egg yolk sushi, bracken fern

Futamono
Grilled teriyaki style beef, carrot puree, shishito peppers

Nino-Zen
Yakimono
Grilled tilefish topped with sea urchin, butterbur
Grilled kinome flavored bamboo shoot
Gohan
Steamed rice with green peas
Clear soup with mugwart curd, bamboo shoot
Assorted pickles

Mizumono
Roasted tea ice cream with red bean jelly

International Selection
Canapés
Satay
With onion, cucumber, and spicy peanut sauce

Appetizers
Smoked salmon carpaccio with caviar, avocado mousse and baby mixed lettuces
Duckliver terrine with kamquat compote and champagne jelly

Soups
Chinese style sweetcorn soup with chicken and crabmeat
Lobster bisque with brandy and chives

Salad
Fresh spinach and Belgium endive salad
Ume Shiso dressing
Thousand Island Dressing

Main Courses
Grilled sirloin in red wine herb sauce, carrot, green asparagus, parsnip and potatoes
Seabass with lobster sauce, braised young leek, fava beans and buttered new potatoes
Singapore style chili crab
A whole crab stir-fried in a spicy chili sauce served with mantou and steamed rice
A celebrated local dish
*Potato Gnocchi served with Roquefort cheese sauce, sautéed ceps and arugula lettuce
Specially prepared meatless selection

Desserts
Chocolate dome with mango ice cream

Cheeses
Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal cheeses served with garnishes

Fruits
Fresh fruit in season

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

SQ 12
Tokyo to Los Angeles

Kyo-Kaiseki by International Culinary Panel

Ichino-Zen
Sakizuke
Sakura tofu, umadashi jelly, wasabi, shiso flower
Baby squid, simmered prawn and spring cabbage
Marianted clam, bamboo shoot, green beans, mountain vegetables and salmon roe
Mukozuke
Sea bream marinated with kelp, ume shiso dressing
Baby leaf

Oshinogi
Cha soba with granishes
Sea bream sushi, simmered octopus,
Ginger

Futamono
Miso flavored braised Wagyu Beef, flower wheat gluten
Red konjac (yam paste), spinach, leek julienne

Nino-Zen
Yakimono
Spanish mackerel saikyo-yaki, pickled turnip, yuzu julienne
Grilled Chicken roll with vegetables, vinegared lotus root
Gohan
Steamed rice with sea bream
Clear soup with clam, kinome leaf and udo
Assorted pickles

Mizumono
Seasonal fruits with wine jelly in orange shell

International Selection
Canapés
Satay
With onion, cucumber, and spicy peanut sauce

Appetizers
Chilled malossol caviar
With melba toast and condiments

Chicken terrine with waldorf salad

Soups
Seafood Chowder
Beef broth with shimeji and enoki mushroom

Salad
Salad of fruit tomato with mizuna, rucola and frisee
Ranch dressing
Miso Vinaigrette

Main Courses
*Seared beef fillet, cabernet sauce, creamed spinach with Parmesan cheese, roesti potatoes
*Exclusively created by International Culinary Panel
Gindara no saikyo yaki
Grilled silver cod with saikyo-an sauce, seasonal vegetables and steamed rice
Sautéed seafood in garlic sauce, capsicums and boiled parsley potatoes
*Spinach fettuccine in Alfredo sauce with Swiss brown mushrooms and parmesan cheese
Specially prepared meatless selection

Desserts
*Milk Chocolate mousse with vanilla ice cream, chocolate sauce and fresh raspberry
*Exclusively created by International Culinary Panel

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

Fruits
Fresh fruit in season

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

Light Bites
Noodles
Kitsune Udon
White wheat noodles in light fish broth garnished with sweetened beancurd and fish cake

Tempura Udon
White Wheat noodles in light fish broth garnished with tempura

Vegetarian and non-vegetarian instant noodles

Sandwiches
Seafood with herb sauce sandwich
Meatless onigiri

Snacks
Cashew nuts, honeyed walnuts or macadamia nuts
Potato Chips
Chocolate bar
Japanese pancake
A selection from the fruit basket
Assorted biscuits

Before touch down
As your destination nears, refresh your senses with our delightful culinary treats

Kyo-Kaiseki

Ichino-zen
Simmered sardine with plum flavor, mountain miso kimpira
Simmered baby potatoes, bamboo shoots, carrot and green beans

Nino-Zen
Deep-fried tofu, shiitake mushroom, shishito pepper, grated radish with chili and chive
Grilled spicy cod roe, grated radish
Grilled salted salmon
Assorted pickles
Omelette with mountain vegetables, boiled butterbur in soy sauce
Steamed rice or porridge
Miso Soup

International Selection
To Start With
A choice of apple, tomato or freshly squeezed orange juice

Fruits
Fresh Fruit Plate

Starters
Choice of cereals or yogurts
Granola with milk
Plain or fruit yogurt

Entrées
Lobster dumpling noodle soup
Egg noodles in rich broth garnished with lobster dumplings and vegetables

Warm Belgium waffle with mixed berries compote and whipped cream

Fresh eggs prepared onboard (baked, boiled, or scrambled)
Served with choice of bacon or chicken sausage, tomato and mushrooms

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

Finale
A selection of gourmet coffees & fine teas

Wine List
Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Cloudy Bay Sauvignon Blanc 2010 Marlborough, New Zealand
Artesa Reserve Chardonnay 2007

Red Wines
Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac
Robert Mondavi Winery Cabernet Sauvignon Blanc 2007 Napa Valley
Or
Souverain Cabernet Sauvignon 2007 Alexander Valley

Mazis-Chambertin 2001 Faiveley

Port
Graham’s 20 years old Tawny Port, Portugal
SQ12QB SIN-NRT-LAX (LF/DF/SN1/HBF) 8-1.1 03-04 FC

[ginkoka]

Does anyone know if the 10am flight to PVG has caviar?

[j.lin]

SQ2 Dec2010 SIN-HKG-SFO

[Gunnar Smithsen]

I'm amazed that Cloudy Bay Sauv. Blanc made the F list!

[9V-JKL]

I'm amazed that Cloudy Bay Sauv. Blanc made the F list!

It's good stuff isn't it. One of my fav

[Gunnar Smithsen]

Your lack of emoticons in your post suggests to me you thought I was amazed in a good way?

Sorry mate, but I can't stand NZ Sauv. Blancs for the most part especially when there's a 'Bay' involved in the name...

I admit I'm a wine ponse/snob - it's semi part of my job to be so

[Kyo]

Interesting turn of discussion - Marlborough, I thought, was rather famous for New Zealand Sauv Blancs? I think Gunnar is alluding to the lack of pedigree associated with Cloudy Bay when it comes to the F cabin, but I do remember reading somewhere about the NZ wine lists and why/how they choose what to serve onboard. I personally can't say I'm a fan of Sauvs, nor am I a connoisseur of their variety, but I've found Cloudy Bay reasonable previously. Whether or not it belongs in the F cabin, price-wise, one would maybe think not, is that right, Gunnar Smithsen?

I also read an EK wine cellar article (or maybe it was inflight), and was highly impressed. It's not my job, thankfully...

[Gunnar Smithsen]

*delete*

[Gunnar Smithsen]

Interesting turn of discussion - Marlborough, I thought, was rather famous for New Zealand Sauv Blancs? I think Gunnar is alluding to the lack of pedigree associated with Cloudy Bay when it comes to the F cabin, but I do remember reading somewhere about the NZ wine lists and why/how they choose what to serve onboard. I personally can't say I'm a fan of Sauvs, nor am I a connoisseur of their variety, but I've found Cloudy Bay reasonable previously. Whether or not it belongs in the F cabin, price-wise, one would maybe think not, is that right, Gunnar Smithsen?

I also read an EK wine cellar article (or maybe it was inflight), and was highly impressed. It's not my job, thankfully...

Indeed sorry Mods if I take this thread OT momentarilly - I'll be sure to return it to normal programming in due course...

Kyo, you're right on the money there mate both in regards to Marlborough being associated with all things Sauvignon Blanc in NZ and the 'pedigree' or lack thereof of Cloudy Bay being served in the F cabin...

I'm not privy as to how these wines are selected and/or road tested - or should I say 'air' tested - think Heston Blumenthal's 'Mission Impossible' TV series where in one episode he ventures aboard BA to help improve their menu - does that kind of thing take place with airlines? It should IMHO...

I would think that as a part of the whole 'experience' of flying up the front, the food and beverage that is served needs to enhance that 'experience'..

A good example of a well put together wine list, QF, I use QF as the example as this is the only other airline I've flown long-ish haul in the pointy end. The wine list is well put together and invites the passenger on a journey of sorts in choosing a wine. I also understand that EY specifically employ 'In Flight Sommeliers' to enhance their wine offerings but from what I've seen from a few trip reports by Carfield (if I'm not mistaken - and my apologies if I am) I'm not too sure how involved that particular job is.

But back to my gripe about Cloudy Bay Sauvignon Blanc, and as I mentioned earlier I'm by no means a fan of NZ Sauvignon Blanc (in all honesty every time I smell one, there's always a hint of "cats piss" lingering and it turns me off - it's something you don't find in Australian and Californian Sauvignon Blancs of comparable quality) there are a number of excellent ones out there, but because the market is so bastardised by cheap and nasty ones these higher quality, hard to find, diamond in the rough types get overlooked.

Price may play a larger factor than one might like but being the premium cabins you would think that that factor shouldn't be that large. Afterall the champagne's being served are right up there and even the red wine offering is interesting.

It is simply IMHO that those of us out there who do enjoy a good white wine shouldn't be overlooked or subjected to such miserly offerings by such a prestigious airline such as SQ (That's right, I went there! I used one of those words like 'prestigious' ) when we're flying premium.

/RANT

[Kyo]

I found your rant well thought out and interesting, and as you say, it boils down to individual preference. As long as SQ keeps the Bordeaux and Burgundies flowing, I ain't complaining as I still prefer a fine, full-bodied French offering over DP or Krug

I may not be even really into the whites, but have been known on occasion to try some on NZ flights (and all their crew will rave about/recommend the Sauv Blancs if you ask for recommendations)