SQ First Menus

[CGK]

SQ 968 SIN - CGK July 2007

dinner from singapore to jakarta



main courses
Fried chilli prawns Singapore style, seasonal Chinese leafy greens, carrots with young corn and steamed rice

Nasi Padang
Indonesian style steamed rice with beef rendang, grilled spiced chicken, steamed fish souffle and mixed vegetables

Baked chicken with shiitake stuffing in pesto dressing, roasted vegetables and new potatoes

dessert
Apple pie with raisins and cinnamon

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

SQ968C SIN-CGK (D3) 28-1.1 04.01-31.12 FC

[CGK]

SQ 970 SIN – BKK July 2007


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 palate

main courses
Mushroom omelette with chicken sausage, oven roasted toato and roesti potato

Teochew fish porridge
Rice porridge with sliced “sung yu” fillet and condiments

Roasted beef fillet served with morel sauce, roasted assorted vegetables and gratinated potato

dessert
Warm mango tart tatin served with mango ice cream

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


SQ970A SIN-BKK (BRN) 181-1.1 07 FC





RGNL 0707


CHAMPAGNES

Dom Perignon 1999

WHITE WINES

Reichsgraf Von Kesselstatt Pierporter Goldtropdchen Riesling Kabinett 2005 Mosel-Saar-Ruwer

Chablis Premier Cru Fourchaumes “old vines” 2003 Domaine Laroche

RED WINES

Chateau Cos D'estournel 1999 Saint-Estephe

Chateau Leoville-Poyferre 1999 Saint-Julien

Beaune Les Avaux Premier Cru 2002

[wdranne]

dinner from hong kong to singapore
international selection

appetisers
Malossol Caviar with marinated salmon and mesclun

Gooseliver and duck confit with dried fig quenelle, mesclun with walnut oil dressing

soup
Puree of vegetables soup garnished with flageolet beans and chives

salad
Butter lettuce heart with baby cress and cherry tomato
Balsamic and virgin olive oil dressing
Thousand Island dressing

main courses

Panfried chilean bass fillet in vanilla sauce with roasted vegetables and potatoes

Cantonese style roasted duck with plum sauce, Chinese greens, carrots and steamed rice (Picture at bottom)

Indian style lamb shank curry with spiced vegetables and basmati rice

@ Cold salad of lima beans, asparagus, kalamatta olives, roma confit, roasted portobello mushrooms-pumpkin, extra virgin olive oil-balsamic dressing

dessert

Warmed stone fruit crumble pie with ice cream and wine sabayon

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

beverages

Freshly brewed coffee
Espresso or Cappuccino
Selection of tea
Soya Bean Milk
(Sweetened/Unsweetened)

pralines

To end on a sweet note

@ Specially prepared meatless selection


SQ865C HKG-SIN (D1O) 182-1.1 05 FC

[CGK]

SQ 466 SIN – CMB July – August 2007

lunch from singapore to colombo


appetisers
Malossol caviar with smoked salmond and cucumber salad

Prawn and fresh asparagus
Herb dressing

main courses
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes

Assorted chicken kebab served with mint chutney, dhal and naan bread

Papardella pasta with sauteed chilli prawns, asparagus, fava beans, wild rocket lettuce and basil pesto

dessert
Warm pear and almont tart, yoghurt ice cream and fruit compote

cheese
Selection of cheeses 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 Matthew Moran of Asia Restaurant, Sydney


SQ466A SIN-CMB (L2) 201.1-1.1 07-08 FC






champagnes & wines


CHAMPAGNES

Dom Perignon 1999

Krug Grande Cuvee

WHITE WINES

Reichsgraf Von Kesselstatt Piesporter Goldtropfchen
Riesling Kabinett 2005 Mosel-Saar-Ruwer

Chablis Premier Cru Fouchaumes “old vines” 2003
Domaine Laroche

RED WINES

Chateau Cos D'estournel 1999 Saint-Estephe

Chateau Leoville-Poyferre 1999 Saint-Julien

Beaune Les Avaux Premier Cru 2002

PORT

Grahams 20 Year Old Tawny Port Portugal



WA
0707

[Carfield]

SQ 15 SFO-ICN-SIN July 2007

Wine List
Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Chablis Premier Crus Fourchaumes “old vines” 2003, Domaine Laroche
Cloudy Bay Suavignon Blanc 2005 Marlborough

Red Wines
Chateau Cos d’Estournel 1999, Saint-Estephe
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998, Pauillac
Sequoia Grove Cabernet Sauvignon 2003, Napa Valley

Port
Graham’s 20 Years Old Tawny Port Portugal

Lunch from San Francisco to Seoul
Canapés
Satay
With Onion, Cucumber and Spicy Peanut Sauce

Appetizers
Combination of malossol caviar with lobster-fennel salad
*Smoked Salmon tartar with salmon roe
Exclusively created by Nancy Oakes of Boulevard, San Francisco

Soups
*Artichoke Soup with Lobster and Baby Artichoke
Exclusively created by Nancy Oakes of Boulevard, San Francisco
Gingko Nut and Bean Curd Soup
Cantonese Style Chicken Broth with gingko nuts and dried bean curd stick

Salad
Crispy Garden Salad
Balsamic and virgin olive oil dressing
Honey mustard lime dressing

Main Courses
*Chicken with ricotta crust, almonds, olives, masala wine glaced, citrus oil, fondant potato
Exclusively created by Nancy Oakes of Boulevard, San Francisco
Grilled lamb chops with thyme jus, buttered vegetables and mashed garlic potatoes
Korean style braised short rib of beef with jap chae and steamed rice
Korean pepper paste and kim chee on the side
Stir-fried prawns with macadamia nuts, celery and fried rice
Cold Salad of roasted Jersusalem artichoke and globe artichoke with asparagus, Parmesan cheese, coz lettuce, and olive oil dressing

Dessert
Vanilla panna cotta with citrus
Exclusively created by Nancy Oakes of Boulevard, San Francisco

Cheeses
Camembert, Roquefort blue, American cheddar, Boursin cheeses served with grapes, nuts, and cracker

Fruits
Fresh Fruits in season

Light bites
Noodles
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
Vegetarian instant noodle soup

Sandwiches
Croissant with shaved Gammon ham, gherkin and cheddar cheese
Baguette with avocado salsa and grilled assorted vegetables

Snacks
Cashews, almond or macadamia nuts
Chips
Cookies
Assorted walker biscuits
A selection from the fruits basket
Assorted cheeses with garnishes

Light Meal
Appetizer
Seared tuna loin with mizuna and pickled ginger
Sesame Soya dressing

Main Courses
Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens
Fajitas grilled shrimp salad with thousand Island dressing or ranch dressing
Seared chicken in rosemary jus, roasted asparagus and pumpkin mash, Mesclun

Dessert
Tiramisu
Italian mascarpone cheese with coffee-flavored sponge fingers

Dinner from Seoul to Singapore
Canapés
Satay
With Onion, Cucumber and Spicy Peanut Sauce

Appetizers
Malossal caviar with duck foie gras and waldorf salad
*Confit of Tuna with fingerling potato, quail egg, capers and arugula salad
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Soups
*Cauliflower soup with seared diver scallop, leek and lemon oil
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Khori komkuk
Korean style oxtail soup garnished with shredded oxtail and spring onion

Salad
Cripsy Garden Salad
Sesame soy dressing
Thousand Island dressing

Main Courses
*Braised short rib of beef with root vegetables and celeriac-pear puree
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Sam gye tang
Korean style stuffed spring chicken with ginseng and sticky rice stew in broth served with condiments
Sauteed prawns in white wine-pink peppercorn sauce, roasted vegetables and mashed potatoes
Braised Cod fillet in hoisin sauce with seasonal vegetables and fried rice
Italian style cold penne pasta with roasted vegetables, pinenuts, olives and rocket-pesto

Dessert
Coconut Panna Cotta with Tropical Soup and Tuile
Coconut Panna Cotta

Cheeses
Brie, Boursin, Emmenthal and Combozola cheeses served with nut, grapes and cracker

Fruits
Fresh Fruit in Season

[jjpb3]

SQ970 SIN-BKK

brunch from singapore to bangkok

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

fruit
Fresh fruit plate

main courses
Omelette with cheese, chicken sausage, tomato and pan fried roesti potatoes

Thai fish ball kway teow soup
Rice noodles in chicken broth garnished with fish meat balls, sliced garoupa fillet and beansprouts

Seared chicken breast with apple cider sauce, white cabbage, chestnut and trumpet mushrooms*

dessert
Warm apple strudel with blueberry ice cream and vanilla sauce

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


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

SQ970B SIN-BKK (BRN) 181-1.1 08 FC

[SQ LPP]

Updated Menu As Of 17 August 2007


SQ 1 SFO - HKG - SIN 8, 28, 61, 84
SQ 2 SIN - HKG - SFO 40

SQ 11 LAX - NRT - SIN 23, 60
SQ 12 SIN - NRT - LAX 11, 12
SQ 15 SFO - ICN - SIN 62, 95
SQ 16 SIN - ICN - SFO 54

SQ 25 JFK - FRA - SIN 72
SQ 26 SIN - FRA - JFK 7
SQ 28 SIN - TPE - LAX 86, 87

SQ 60 SIN - BKK 50
SQ 62 SIN - BKK 30
SQ 63 BKK - SIN 49
SQ 64 SIN - BKK 18
SQ 65 BKK - SIN 39
SQ 67 BKK - SIN 17, 47, 63
SQ 68 SIN - BKK 29, 46

SQ 151 CGK - SIN
SQ 152 SIN - CGK
SQ 153 CGK - SIN
SQ 154 SIN - CGK
SQ 155 CGK - SIN
SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58
SQ 162 SIN - CGK
SQ 163 CGK - SIN
SQ 168 SIN - CGK

SQ 217 SIN - MEL
SQ 218 MEL - SIN
SQ 219 SIN - SYD 59
SQ 220 SYD - SIN
SQ 221 SIN - SYD 14
SQ 222 SYD - SIN 36, 70
SQ 227 SIN - MEL
SQ 228 MEL - SIN
SQ 232 SYD - SIN
SQ 237 SIN - MEL
SQ 238 MEL - SIN

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


SQ 317 LHR - SIN
SQ 319 LHR - SIN 13, 26, 34
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82
SQ 333 CDG - SIN
SQ 334 SIN - CDG 31
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42
SQ 377 BCN - MXP - SIN
SQ 378 SIN - MXP - BCN

SQ 407 DEL - SIN
SQ 408 SIN - DEL
SQ 422 SIN - BOM
SQ 423 BOM - SIN
SQ 424 SIN - BOM


SQ 466 SIN - CMB 75, 79, 94
SQ 467 CMB - SIN
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 603 ICN - SIN 45

SQ 637 NRT - SIN
SQ 638 SIN - NRT 64
SQ 803 CAN - SIN
SQ 804 SIN - CAN
SQ 805 PVG - SIN
SQ 806 SIN - PVG
SQ 815 PVG - SIN
SQ 816 SIN - PVG
SQ 821 PEK - SIN
SQ 822 SIN - PEK 10

SQ 857 HKG - SIN 85
SQ 859 HKG - SIN
SQ 860 SIN - HKG 44
SQ 861 HKG - SIN
SQ 862 SIN - HKG 48, 65
SQ 865 HKG - SIN 41, 93
SQ 871 TPE - SIN
SQ 872 SIN - TPE
SQ 882 SIN - ICN 16
SQ 915 MNL - SIN
SQ SIN - MNL

SQ 951 CGK - SIN 88
SQ 956 SIN - CGK 89
SQ 957 CGK - SIN 90
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96
SQ 971 BKK - SIN 81
SQ 972 SIN - BKK
SQ 973 KIX - BKK - SIN
SQ 975 BKK - SIN
SQ 976 SIN - BKK 76
SQ 979 BKK - SIN 77
SQ 996 SIN - BKK - NRT



BEVERAGES 21, 45, 87, 92, 94, 95


Updated as of 17 August (post #95)

[Carfield]

SQ 862 SIN-HKG August 2007 (Chili crab picture)

Photo link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqIPQ

Wine List
Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Reichsgraf Von Kesselstatt Peisporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Chablis Premier Crus Fourchaumes “old vines” 2003, Domaine Laroche

Red Wines
Chateau Cos d’Estournel 1999, Saint-Estephe
Chateau Leoville-Poyferre 1999 Saint-Julien
Beaune Les Avaux Premier Cru 2002

Port
Graham’s 20 Years Old Tawny Port Portugal

Lunch from Singapore to Hong Kong
Sam’s Choice
Cold Xiao Chi
Sliced abalone with sweet pineapple
Tofu with brandy cherry and ginger sauce
Seared beef fillet in Oriental Vinaigrette
Scallop with Bai Ling Mushroom

Cuisine from the Wok
Deep fried “pipa” prawn with soya crumbs
Braised pork neck with ginseng
Steamed cod in spicy chilli sauce
Stir fried asparagus with fungus

From the Paddyfield
Choice of Steamed rice or porridge

Soup
Thick Supreme Broth with crabmeat and spinach puree

A Sweet Note
Warm bitter almond soup with sesame dumplings

Appetizers
Malossal caviar with duck foie gras and waldorf salad
Oven-baked razor clam with spicy pesto veloute and cheese

Soup
Beef broth with shimeiji and enoki mushrooms

Salad
Baby romaine lettuce with crispy bacon and shaved parmesan
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing

Main Courses
Pan fried chicken in mustard sauce with stewed vegetables and potatoes
Seared lamb chop in port wine jus, sautéed spinach, baby carrot and mashed potatoes
Singapore style chili crab
Stir fried crabs in spicy chili sauce served with mantou and steamed rice
A Celebrated local dish
Braised Bai Ling Mushroom, fine noodles with vegetables and Chinese greens

Desserts
Tiramisu with rum and raisin ice cream and mocca sauce
Warm almond soup with sesame dumplings

Cheeses
Selection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses serve with garnish

Fruits
Fresh Fruits in Seasons

SQ862QB SIN-HKG (LF1) 200-1.1 08 FC

[Carfield]

SQ 467 CMB-SIN August 2007

SQ 467 CMB-SIN
Photo link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqIQo

Wine List
Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Reichsgraf Von Kesselstatt Peisporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Chablis Premier Crus Fourchaumes “old vines” 2003, Domaine Laroche

Red Wines
Chateau Cos d’Estournel 1999, Saint-Estephe
Chateau Leoville-Poyferre 1999 Saint-Julien
Beaune Les Avaux Premier Cru 2002

Port
Graham’s 20 Years Old Tawny Port Portugal

Lunch
Appetizers
Combination of Malossal caviar with seared tuna loin and mesclun
Duckliver terrine with kumquat compote, toasted brioche, salad, balsamic vinaigrette

Main Courses
*Stuffed lamb leg with goat cheese, spinach and pinenuts served with roasted parsnips and pan fried potatoes
Exclusively created by Gordon Ramsay, London

Chargrilled barramundi with lemon chive sauce
Buttered Vegetables and steamed potatoes

Murgh tawa masala
Indian style chicken curry with aromatic spices, cauliflower and peas curry, basmati rice

Dessert
Warm cherry tart served with vanilla sauce

Cheese
Selection of cheese with garnishes

Fresh Fruit
A selection of fresh fruit

From the Bakery
Hot Beverages
Pralines
SQ 467A CMB-SIN (L2) 202-1.1 07-08 FC

[Dickson]

SQ467C CMB-SIN (L2) 202.1 1 09-10 FC

lunch from colombo to singapore

appetisers
Duck foie gras with sauternes aspic and mesclun salad
Balsamic dressing

main courses
Seared beef fillet in red wine sauce, roasted vegetables and sauteed potatoes with capers*

Pan fried Chilean bass served with white wine sauce, stewed vegetables and buttered gourmet potato

Chicken briyani
Indian style braised chicken with saffron-flavoured rice,
A popular Singaporean dish

dessert
Chocolate banana gateau with berries

cheese
Selection of cheese with granishes

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
Expresso or cappucino
Selection of tea

pralines
To end on a sweet note

* Exclusively created by Gordon Ramsey, London

[CGK]

SQ 979 BKK - SIN September 2007

CHAMPAGNES

Dom Perignon 1999



WHITE WINES

Reichsgraf Von Kesselstatt Piesporter Goldtropfchen
Riesling Kabinett 2005 Mosel-Saar-Ruwer

Chabils Premier Cru Fourchaumes 'old vines” 2003
Domaine Laroche


RED WINES

Beaune les Avaux Premier Cru 2002

Chateau Leoville-Poyferre 1999 Saint-Julien


P O R T

Grahams 20 Yaer Old Tawny Port Portugal

RGNL
0907



light meal from bangkok to singapore


appetisers
Yam som oh
Pomelo salad with chicken and shrimps

main courses
Ivory salmon, braised king abalone mushroom, lemon caper sauce, artichoke salad

Roasted duck served with plum sauce, braised beancurd with vegetables and fried rice

Grilled tournedos of beef with mushroom sauce and pasta

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 Nancy Oakes of Boulevard, San Francisco

SQ979C BKK-SIN (LM) 188-1.1 09 FC

[CGK]

SQ 631 NRT - BKK - SIN September 2007


SPIRITS

Macallan 12 years old Single Malt Whisky

Cognac XO Hennessy

Johnie Walker Blue Label

Jack Daniel's Tennessee Whiskey

Bombay Sapphire Gin

Smirnoff Red Label Vodka

Bacardo Carta Nlanca

Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)

LIQUEURS

Cointreau

Tia Maria

Baileys Original Irish Cream

Choya Umeshu
A traditional Japanese fruit liquer enjoyed straight or on the rocks
(Available on flights to and from North Asia)

CHAMPAGNES

Dom Perignon 1999

Krug Grande Cuvee


WHITE WINES

Reichsgraf Von Kesselstatt Piesporter Goldtropfchen
Riesling Kabinett 2005 Mosel-Saar-Ruwer

Chablis Premier Cru Fourchaumes 'old vines” 2003
Domaine Laroche


RED WINES

Beaune les Avaux Premier Cru 2002

Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac


P O R T

Grahams 20 Yaer Old Tawny Port Portugal

NRT
0907

lunch from tokyo to bangkok
international selection


canapes
Satay
With onion, cucumber and spicy peanut sauce

appetisers
Country style duckliver terrine garnished with smoked duck breast, apricot compote and mustard dressing

Rock lobster with cauliflower panna cotta and lemon vinaigrette

soup
Chicken consomme with quail egg, hen of wood mushroom and orzo

Creamy pumpkin soup with hazelnut cream

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

main courses
Seared beef fillet in madeira jus, crean corn, kenyan beans and baked potato cake with pancetta

Stir fried chicken with dried chillies, selected vegetables and steamed rice

Pan fried Alaskan halibut served with lobster sauce, sauteed spinach and buttered new potato

Roast vegetable lasagne served with red pepper sauce and fine mesclun

dessert
Opera cake served with vanilla ice cream and espresso coffee 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
Espresso or cappuccino
Selection of tea

pralines
To end on a sweet note



Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Specially prepared meatless selection

SQ631C NRT-BKK-SIN (LJ/LM) 125-1.1 09 FC

lunch from tokyo to bangkok
kyo-kaiseki


Sakizuke
Simmered eggplant, shredded bonito flakes

Ha-Sun
Monkfish liver, shimeji mushroom, spinach, pacific saury, kelp with herring roe

Mukouzuke
Marinated red snapper, flounder with sea urchin paste

men
Cold noodles

Daimono
Grilled yuzu flavoured barracuda, lotus root

Takiawase
Simmered conger eel, matsutake, mushroom, mustard spinach, sweet potato

Suzakana
Whiting fish with sweet vinegar, cloud ear fungus, carrot, radish

Gohan & Kounomono
Steaed rice and pickles

Tome-***
Clear soup

Mizugashi
Japanese dessert

Ocha
Green tea

SQ631C NRT-BKK-SIN (LJ/LM) 125-1.1 09 FC

light meal from bangkok to singapore


appetisers
Yam som oh
Pomelo salad with chicken and shrimps

main courses
Ivory salmon, braised king abalone mushroom, lemon caper sauce, artichoke salad

Roasted duck served with plum sauce, braised beancurd with vegetables and fried rice

Grilled tournedos of beef with mushroom sauce and pasta

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 Nancy Oakes of Boulevard, San Francisco

SQ631C NRT-BKK-SIN (LJ/LM) 125-2.1 09 FC

[CGK]

SQ 632 SIN - BKK September 2007

light meal from singapore to bangkok


appetisers
Prawn with wakame seaweed and miso vinaigrette

main courses
Boiled beef cheeks in beef consomme served with horseradish fingerling mashed potato

Chiangmai style chicken curry, seasonal vegetables and steamed rice

Steamed cod fillet with spicy black bean sauce, Chinese greens with carrots and fried noodles

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

SQ632C SIN-BKK-NRT (LM/S1) 126-1.1 09 FC

[SINFJ]

Pardon me... anyone has the menu for 972?

[MegatopLover]

Some notes I wrote this morning regarding a wine frequently served in SQ First Class (and seen on many lists posted above)...

SQ has been serving Chateau Cos d'Estournel in F for a couple of years at least, maybe many more. I'm a proud fan of California wines, so I typically just ask for the American Cabernet when I get to my entree, typically beef. I often have a New World chardonnay with the first course. Well, I'm (dangerously) starting to get into Bordeaux. And wouldn'tchaknowit, when I went to the grocery store yesterday, they had the Cos right there in the wine cellar, and at a decent price too. So I figured, why not give it a try and see if I like it? A preview, hopefully, for my next SQ 001. After some consideration, I picked it up and had it with cheese last night after dinner. (See? I really do this on the ground too, not just in the air!) As expected, when I opened it, it was very tight and tannic. But after an hour in the decanter, it had opened up nicely, as expected. Tannins had smoothed out nicely, the earthiness-smokiness typical of Bordeaux had come through, though not with the power of some bigger Chateaux. An hour further (by this time, we had gotten through about half of it), and it had opened up even more, a distinct black cherry flavor could be found and some vanilla too.

So I resolved...

If SQ has it on SQ 001 when I fly in a couple of months, I'll definitely forego the California--unless it's one I absolutely adore--in favor of the Cos. But, I will ask the Singapore Boys to open the bottle and pour me a glass right after takeoff and serve it with my Singapore Sling. I won't drink the wine until we've progressed to the entree--BTC beef, most likely--but that should give the wine at least a bit of time to oxygenate. At the oxygen levels of a Megatop in flight, it will need quite a bit of time.