SQ First Menus

[9V-JKL]

SQ68 SIN-BKK Dec'06

Dinner
Appetizers
Tian of crabmeat with corn kernels and sundried tomato
Corn nage with olive oil and aged-balsamico

Main Courses
Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Pha naeng moo
Pork in peanut red curry sauce served with brinjal and dried shrimp salad, steamed rice
Or
Pan fried seabass with lobster sauce, braised young leek, fava beans, and buttered new potatoes

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

Hot Beverages
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea

SQ68B SIN-BKK (D3) 24-1.1 12-01FC

[CGK]

SQ 67 BKK - SIN January 2007

lunch from bangkok to singapore


appetisers
Yam som oh
Pomelo salad with chicken and shrimps

main courses
Seared salmon fillet with sauteed pancetta-capsicums and saffron potatoes

Gaeng khew *** moo
Thai style green curry of pork with seasonal vegetables and steamed rice

Seared tournedos of beef with Madeira jus, roasted vegetables and potatoes

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


Exclusively created by Gordon Ramsay, London

SQ67C BKK-SIN (LM) 23-1.1 01 FC

[fumitani]

SQ 862 SIN-HKG

Lunch From Singapore to Hong Kong

Appetisers
Malossol caviar with smoked salmon and cucumber salad

Tian of lobster with avocade, jellyfish and bonito flakes
Aged balsomico and basil oil

Soup
Cream of tomato soup with basil cream and crouton

Salad
Butter lettuce heart with baby cress and cherry tomato
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extyra virgin olive oil dressing

Entrees
Seard cod fillet in saffron ginger cream with roasted vegetables and mashed potatoes

Soya Sauce chicken, black mushrooms and leafy greens with gragrant rice

Grilled Australian Kobe beef in red wine jus with roasted vegetables and potatoes

Salad of raosted fingerling potatoes, Kenyan beans, Swiss brown mushroom, semi-dried tomato with lamb-lettuce, walnut oil dressing

Dessert
White chocolate panna cotta with raspberry soup and sesame tuile

Lime jello with lychee sorbet

Cheese
Selection of Kapiti-aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes

Fruits
Fresh fruits in season

SQ862QC SIN-HKG (LF1) 238-1.1 01FC

[fumitani]

SQ 63 BKK-SIN

Lunch from Bangkok to Singapore

Appetisers
Thai style assorted seafood salad

Main Courses
Seared salmon fillet with sauteed pancetta-capsicums and saffron potatoes

Phad Thai
Thai style fried rice noodles with prawns, sliced pork and beancurd served with raw beansprout and peanut

Braised beef in Chinese wine-spices with vegetables and steamed rice

Fresh Fruit
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic Bread

Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ63C BKK-SIN (L3) 20-1.1 01FC

[fumitani]

SQ 60 Singapore to Bangkok

brunch from singapore to bangkok

to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

main courses
Singapore style beef noodle soup
rice noodles in broth with sliced beef, beef tendons and bean sprouts

Singapore style fried savoury radish rice cake with prawns and egg in XO sauce

Omelette with mushrooms and fine herbs, chicken sausage, tomato and potatoes

dessert
Dark chocolate creme brulee with mixed berries

from the bakery
Assorted bread rolls
Butter, jam, marmalade, or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ60C SIN-BKK (BRN) 17-1.1 01 FC

[fumitani]

SQ468 Singapore to Colombo

supper from Singapore to Colombo

appetisers
Tuna "tataki" with avocado cilantro tartare and yuzu dressing

Main courses
Tagine of baby chicken with saffron
couscous, date chutney, preserved lemon

Egg noodles in pork broth garnished with parwn and pork "shui gow" dumplings and vegetables

Lamb "korma" braised in mild Indian spices with cauliflower and green peas in masala, steamed rice

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

hot beverages
Freshly brewed coffee
Selection of tea

SQ468C SIN-CMB (S2) 127-1.1 01-02 FC

[fumitani]

SQ 469 Colombo to Singapore

supper from colombo to singapore

soup
chicken consomme Celestine

main courses
Saffron flavoured coconut prawns
with raw banana and mango poriyal,
spiced okra with waterchestnut and coriander pilaf

Warm tandoori lamb with roasted vegetables and cheddar cheese panini

Indian sytle chicken shahi korma with spiced spinach, cabbage, peas and cumin rice

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

hot beverages
Feshly brewed coffee
selection of tea

SQ469C CMB-SIN (S2) 128-1.1 01-02 FC

[CGK]

SQ 325 FRA - SIN January - February 2007

dinner FROM FRANKFURT TO SINGAPORE


Appetisers
Chilled malossol caviar
With melba toast and condiments

Marinated lobster and celeriac apple remoulade garnished with assorted tomatoes and mesclun

Soup
Snow fungus soup with Chinese mushrooms and quail egg

Cream of leek and potato with sauteed morel mushrooms

Salad
Caesar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

Main Courses
Roasted pigeon with with suteed ceps, boiled beefroot and mashed potatoes

Stir fried beef with ginger and spring onion, selected vegetables and fried rice

Seared salmon fillet in lemon-chmpagne sauce, asparagus, cherry tomato and buttered potatoes

Five spice flavoured roast chicken served with chilli sauce, seasonal vegetables and chicken flavoured rice

Ravioli with roasted pumpkin cream, cherry tomato confit, lamb-lettuce and red capsicum purse

Dessert
Warm apple tart with vanilla ice-cream and berry 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

Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

Pralines
To end on a sweet note

Exclusively created by Gordon Ramsay, London
Specially prepared meatless selection

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.



NOODLES
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetraian instant noodles

SANDWICHES
Ciabatta roll with cheddar cheese and turkey

Vegetarian ciabatta roll with grilled vegetables

SNACKS
Cashew, almond or macadamia nuts

Chocolate bar

Salted sticks snack

As selection from the fruit basket

Assorted Walkers biscuits
Potato chips

before touch down FROM FRANKFURT TO SINGAPORE

Juices
A choice of apple, tomato, or freshly squeezed orange

Fruit
Fresh fruit plate

Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Wholesome Beginnings
German breakfast
Cold cuts, cheese and fresh eggs prepared on-board

Seafood udon soup
White wheat noodles in light chicken broth garnished with prawns, scallops, sliced fish and seaweed

Free range eggs prepared on-board
With bacon or sausage, vine-ripened tomato, mushrooms
Baked, boiled, or scrambled

From the Bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

Hot Beverage
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ325C FRA-SIN (D/HB) 89-1.2 01-02 FC

[CGK]

SQ 16 SIN - ICN - SFO January 2007

lunch FROM SINGAPORE TO SEOUL
Create your gastronomic experience from our selection of tantalising options


CANAPE
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Malossol caviar with smoked salmon and cucumber salad

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

SOUPS
@ Chicken consomme with stuffed chicken wing and truffle oil

Oriental thick soup with tofu, conpoy and crabmeat

SALAD
Butter lettuce heart with baby cress and cherry tomatoes
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing

ENTREES
@ Braised beef short-rib with boulangere potatoes, chanterelle mushrooms and caramelised shallots

Gindara saikyo yaki
Grilled miso-flavoured blue-eye cod served with selected vegetables and steamed rice with chestnut

Famous Singapore chicken rice
Fragrant poached chicken with pandan-flavoured rice, served with ginger, soya and chilli sauce

Sauteed prawns in nouilly prat sauce with roasted vegetables and fettuccine

* Roasted Jerusalem artichoke with baby carrot, zucchini ribbon, asparagus, Roma potato with grapefruit and pesto

DESSERTS
@ Warm sticky toffee pudding with vanilla ice-cream

Warm sticky toffee pudding with berries

CHEESE
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 Gordon Ramsey, London
Popular local fare
* Specially prepared meatless selection

SQ16QC SIN-ICN-SFO (LF/DF/SN1/HB) 236-1.1 01 FC

dinner FROM SEOUL TO SAN FRANCISCO
Create your gastronomic experience from our selection of tantalising options


CANAPE
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Malossol caviar with smoked salmon and cucumber salad

@ Cheese fondue with crabcraw, asparagus, stuffed pepper and garlic crostini

SOUPS
@ Butternut squash soup served with duck confit and suteed wild mushrooms

Clear chicken broth with bamboo pith and mushrooms

SALAD
Butter lettuce heart with baby cress and cherry tomatoes
Thousand Island dressing
Balsamic and extra virgin olive oil dressing

ENTREES
@ Chicken with ricotta crust, almonds, olives, masala wine-glazed, citrus oil, fondant potato

Braised cod fillet in hoisisn sauce with seasonal vegetables and fried rice

Gogi bukom
Korean-style fried beef served with spiced vegetable selection and steamed rice

Panfried prawns in green peppercorn cream with vegetables and potatoes
* Polenta gnocchi with extra virgin olive oil, roasted tomato, grilled eggplant and chunky walnut-rocket pesto

Scallop porridge
Scallop with light sesame oil flavoured porridge
(also available for breakfast)

DESSERTS
@ Chocolate malted cheesecake with raspberry sorbet

Chocolate malted cheesecake with chocolate sauce

CHEESE
Camembert, chaumes, cheddar and blue cheeses served with dried fruits, grapes and crackers

FRUITS
Fresh fruits in season

@ Exclusively created by Nancy Oakes of Boulevard, San Francisco
Popular local fare
* Specially prepared meatless selection

SQ16QC SIN-ICN-SFO (LF/DF/SN1/HB) 236-1.1 01 FC

light bites FROM SEOUL TO SAN FRANCISCO
Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight

NOODLES
Local noodles in soup

Vegetarian and non-vegetarin instant noodle soup

SANDWICHES
Sandwich with curried chicken salad

Cheese mousse with grapes sandwich

SNACKS
Cashew, almond or macadamia nuts

Chips

Cookies

Assorted biscuits

Fresh fruit

Assorted cheeses with garnishes




before touch down FROM SEOUL TO SAN FRANCISCO
Start your day on the right note, with wholesome breakfast of your choice

JUICES
A choice of apple, tomato, or freshly squeezed orange

FRUIT
Fresh fruit plate

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

WHOLESOME BEGINNINGS
Scallop porridge
Scallop with light sesame oil flavoured porridge

Griddled hotcakes with honey, broiled bacon, sausage and glazed tomato

Fresh eggs with veal sausage or ham, tomato and mushrooms
Baked, soft boiled or scrambled eggs

Continental breakfast
Assorted bread with preserves

FROM THE BAKERY
Breakfast pastries and bakery with preserves-honey
Croissant, danish, muffin and white or multigrain toast

SQ16QC SIN-ICN-SFO (LF/DF/SN1/HB) 236-2.3 01 FC

[StarG]

light bites FROM SINGAPORE TO PARIS
Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight

How many miles did you earn on this special SIN-ICN-CDG-SFO flight?

This is why you shouldn't have breakfast with multiple flutes of Dom/Krug!

[CGK]

How many miles did you earn on this special SIN-ICN-CDG-SFO flight?

This is why you shouldn't have breakfast with multiple flutes of Dom/Krug!

Hmm when I copied and retyped, I only had Piper. I was copying the menu from ICN SKL. It's available for January. And no one had not posted yet. But a short transfer and a dot dot dot at SKL Changi making the fine tuning still having a flaw.

[CGK]

SQ 160 SIN - CGK February 2007

light meal from singapore to jakarta


main courses
Wok fried beef in black peppercorn sauce served with braised beancurd and vegetables, steamed rice

Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, grilled fish cake, egg omelette and vegetable pickles

Oven roasted chicken breast served with creamy morel sauce, mixed vegetables and parmesan flavoured polenta

dessert
Gratin of fruits

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil
or butter
Garlic bread

hot beverages
Freshly brewed coffee
Selection of tea


SQ160F SIN-CGK (LM) 22-1.1 04.01-31.12 FC

[CGK]

SQ 161 CGK - SIN February 2007

dinner from jakarta to singapore


main courses
"Mughalai" style mutton curry with vegetables "Jalfereizi", spiced lentils and pilaff with dried fruits

Mee goreng and sate lilit
Indonesian style fried noodles with minced seafood satay

Tournedos of beef with mustard sauce, ratatouille and roasted potatoes

dessert
Apricot frangipane with English cream

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil
or butter
Garlic bread

hot beverages
Freshly brewed coffee
Selection of tea


SQ161F CGK-SIN (D3) 23-1.1 04.01-31.12 FC

[UMD]

Sq 219n Sin - Syd (cb/l) 51-1.1 02 Fc

special Chinese New Year edition cover with bulbs of Chinese plums on the red cover and a watermark chinese character of "Chun" - symbolizes the coming of spring.


Welcome Aboard
Singapore Airlines And Enjoy A Traditional Lunar New Year Spread

Usher in a year of good fortune and prosperity with Fa Cai Yu Sheng, a refreshing salad of shredded crisp, fresh vegetables, topped with succulent smoked salmon and dressed with piquant plum sauce.

According to tradition, the higher you toss the salad while making auspicious wishes, the more good fortune you'll enjoy the year ahead. So, what more when you are now 35,000 feet above the ground?

To complement the celebration, our wine connoisseurs have chosen a selection of fine wines and spirits for a toast to a happy and prosperous Lunar New Year.

We wish you great joy, good health and prosperity!



continental breakfastfrom singapore to sydney


juices
A choice of apple, tomato or freshly squeezed orange

fruit
A selection of fresh fruit

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresson or cappucino
Selection of tea



lunch from singapore to sydney


appetisers
Chilled malossol caviar
With melba toast and condiments

Tian of lobster with avocado and taro chip
Chilli mango coulis and basil oil

soup
Beef broth with shimeji and enoki mushrooms

Bountiful harvest soup
Lotus root soup wiht pork, fa cai, and dried oyster

salad
Fa Cai Yu Sheng
Prosperity New Year Salad with salmon
to usher in the "Year of the Pig"

main courses
Good Health And Auspicious Spring
Abalone with oyster sauce, happy
reunion deluxe vegetables and three
treasures fried rice

Roasted herb crusted lamb chops
served with pommery mustard sauce,
roasted vegetbles and gratin potato

Pan fried chicken breast served with
red wine reduction, mushroom timbale
and sauteed fingerling potato

Stewed veal shank with Shaoshing
wine, green asparagus with red bell
pepper and fried rice


Cold linguine toassed with rocket
leaves, cherry tomato confit in extra-
virgin olive oil-lime dressing and
roasted red capsicum pesto

dessert
Warm "Nian Gao" fritter with "Fa
Cai" ice cream
Fried Chinese New Year rice pudding
with ice cream and mandarin orange
sauce

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

hot beverages
Freshly brewed coffee
Espresson or capuccino
Selection of tea

pralines
To end on a sweet note


Specially prepared meatless selection

[AC 777-200LR]

SQ11 LAX-NRT-SIN FEB 2007

lunch from los angeles to tokyo
international selection

canapes
Satay
With onion, cucumber, and spicy peanut sauce.

appetizers
Chilled Malassol Caviar
With melba toast and condiments

Steamed Maine lobster served with
choice of cocktail sauce or Thai
sweet chilli sauce

soup
Pork broth with snow fungus and
black mushrooms

Dungeness crab bisque garnished
with Thai style pesto and tomato
confit

salad
Caesar salad
Romaine lettuce with bacon, Parmesan
cheese, croutons and anchovy-garlic
dressing

main courses
◎Veal chop with garlic confit herbs
butter, baked ceps with cured pork,
tomatoes and potatoes

Steamed Atlantic cod served with
ginger garlic soya sauce, braised
beancurd sticks with vegetables and
steamed rice

Pan roasted chicken breast served
with mango salsa, baby lettuces and
shimeji mushrooms

Artichoke and sun dried tomato
potenta cake, sauteed baby arrugula
and assorted mushrooms

dessert
Chocolate tangerine gateau

cheese
Selection of cheese with garnishes

fresh Fruit
A selection of fresh fruit

from the Bakery
Oven fresh rolls
with a choice extra virgin olive oil or butter

Garlic Bread

hot beverages
Freshly brewed coffee
Espresso or Capuccino
Selection of tea

pralines
To end on a sweet note

◎Exclusively created by Nancy Oakes of Boulevard, San Francisco
Specially prepared meatless selection
A healthier choice - lower in carbohydrate and calories than our main seection

lunch from los angeles to tokyo
kyo-kaiseki

Sakizuke
Squid butterbur and bamboo shoot in
kinome miso dressing

Ha-Sun
Snow crab, herring roe with seaweed,
chicken terrine, salmon sushi

Mokouzuke
Marinated hailbut, octopus, wasabi

Men
Cold udon noodles

Dainomono
Grilled kowayaki style chiken,
shishito pepper with ehite bails

Takiawase
Simmered duck with potato,
mushroom, carrot

Suzakana
King crab with chrysanthemum and
cucumber, abalone

Gohan & Kounomono
Steamed five grain rice and pickles

Tome-***
Clear soup with clam, trefoil and yuzu

Mizugashi
Japanese dessert

Ocha
Green tea

SNACK MENU

FANCY A SNACK?

Simply take your pick from our range of delectable snacks and make your own selection known to our cabin crew.

Noodles

Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches

Roasted Beef sandwich

Swiss cheese and roasted pepper sandwich

Snacks
Cashew, almond or macadamia nuts
Chocolate bar
Chips
A selection from the fruit basket
Assorted Walker's biscuits

Please accept our apologies if your choice of snack is not available.

light meal from los angeles to tokyo
international selection

appetizers
Dungness crab and celeriac
remoulade garnished with assorted
tomatoes and mesclun

main courses
Baked chiken breast with truffle,
baby leak, baby carrot and potato in
paper bag

Chinese style udon noodles in rich
beef broth garnished with braised
beef, shimeji mushroom and
vegetables

dessert
Mascarpone with raspberry compote

from the bakery
Oven fresh rolls
with extra virgin olive oil or
butter

Garlic Bread

hot beverages
Freshly brewed coffee
Espresso or Capuccino
Selection of tea

light meal from lax to nrt
japanese selection

Ha-Sun
Chicken meatball, baby bamboo
shoot prawn, egg yolk sushi

Dainomono
Grilled miso flavoured salmon steak,
pickled radish

Gohan and Kounomono
Steamed rice and pickles

Mizugashi
Japanese dessert

Ocha
Green tea

dinner from tokyo to singapore
international selection

canapes
Satay
With onion, cucumber, and spicy peanut sauce.

appetizers
Chilled Malassol Caviar
With melba toast and condiments

Smoked, seared and marineted
salmon with mixed lettuce

soup
Japanese clear soup with matsutake
mushroom and chicken

Cream of leek and potato soup
garnished with chorizo sausage and
chives

salad
Assorted seasonal greens
Umeshiro dressing
French dressing

main courses
◎Braised beef cheeks in red wine with
portobello mushrooms, fingering
potatoes and green sauce

Stir fried prawns in hot bean sauce
served with braised beancurd and
vegetables, fried rice

Pan roasted lamb wapped with bacon
served with tomato coulis, roasted
mille fuille vegetables and mashed
potato

Spicy vegetables stew with polenta
garnished with broad beans and
parmesan cheese

dessert
Warm orangeflavoured bread
pudding accimpanied with yoghurt
ice cream and orange compote

cheese
Selection of cheese with garnishes

fresh Fruit
A selection of fresh fruit

from the Bakery
Oven fresh rolls
with a choice extra virgin olive oil or butter

Garlic Bread

hot beverages
Freshly brewed coffee
Espresso or Capuccino
Selection of tea

pralines
To end on a sweet note

◎Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Specially prepared meatless selection

dinner from tokyo to singapore
kyo-kaiseki

Sakizuke
Ice fish beancurd with prawn and sea
urchin, warabi vegetable

Ha-Sun
Baby shrimps, egg and fish cake,
tilefish, chicken, yam

Mokouzuke
Marinated alfonsino,in kelp,herring
roe

Men
Cold yomogi noodles

Dainomono
Grilled spanish mackerel with miso,
simmered kumquat

Takiawase
Fish and fuki vegetable dumping,
water chestnut

Suzakana
Surf clam with mustard miso dressing

Gohan & Kounomono
Steamed rice and pickles

Tome-***
Miso soup

Mizugashi
Japanese dessert

Ocha
Green tea