SQ First Menus

[Carfield]

SQ 466 SIN-CMB October to December 2007

First Class
SQ 466 SIN-CMB Oct to Dec 2007

Link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqJj4

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

Fruit
Fresh Fruit Plate

Light Starters
Choice of cereals or yogurts
Cornflakes or Granola with fresh white cheese-berry compote
Plain or fruit yogurt

Wholesome beginnings
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings, and leafy greens
A renowned favorite in Singapore

Thosai Masala
Indian style rice pancake with sambhar, wadai and onion chutney

Grilled chicken in jus with sautéed mushrooms, roasted tomato and potatoes

Fresh eggs prepared on board (baked or scrambled)
With Grilled ham or chicken sausage, vine ripened tomato, mushrooms and roesti potatoes

From the Bakery
Assorted breakfast rolls
Butter, Jam, Marmalade or Honey

Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ466A SIN-CMB (B) 99-1.1 10-12 FC

[Carfield]

SQ 326 FC SIN-FRA October to November 2007

First Class
Wine List
Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Reichsgraf Von Kesselstatt Peisporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Meursault Les Clous 2005 Bouchard Pere et Fils

Red Wines
Chateau Cos d’Estournel 1999, Saint-Estephe
Beaune Les Avaux Premier Cru 2004

Port
Graham’s 20 Years Old Tawny Port Portugal

Light Meal from Singapore to Frankfurt
Appetizer
Anti pasto
Parma Ham with Melon, duckliver terrine with fig compote and seared “blackened” scallop with avocado salsa

Main Courses
Spaghetti “carbonara” style and Cajun spiced chicken breast and sautéed ceps

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

Prawns sautéed in tarragon sauce, buttered asparagus, carrots and mousseline potatoes

Dessert
White Chocolate panna cotta with mango sago salsa and raspberries

Light bites
Noodles
Fish Ball Noodles Soup
Vermicelli or flat rice 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
Ham and cheddar cheese sandwich
Smoked tuna and wasabi mayonnaise sandwich
Oriental style vegetable sandwich

Sncks
Cashews, almond or macadamia nuts
Snickers chocolate bar
Ritz bits
Mesquite barbecue flavored potato chips
Assorted Walker Biscuit
A selection from fruit basket
Assorted cheeses with garnishes

Dinner
Canapes
Satay
With Onion, cucumber, and spicy peanut sauce

Appetizers
Chilled malossol caviar
With melba toast and condiments

*Assorted Asian appetizers
Chicken julienne in sesame dressing
Lobster with enoki mushroom
Tofu with soya bread crumb

Soups
Creamy Pumpkin Soup with Hazelnut cream
*Oriental thick soup with tofu, crabmeat, and spinach puree

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

Main Courses
*Wok-fried beef in black pepper sauce with garlic, French beans with dried shrimp in XO sauce, fish noodle with bean sprout

Poached chicken breast served with champagne sauce, selected vegetables and mashed potatoes

Teriyaki rosu
Japanese style grilled sirloin served with seasonal vegetable and steamed rice

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

#Salad of oven-dried roma tomato with mozzarella cheese, couscous and rocket Basil pesto and balsamic dressing

Dessert
Chilled Pear consommé with barley and dry sea olive accompanied with black and white sesame mousse

Cheeses
Selection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes

Fruits
Fresh Fruits in season

[CGK]

First Class
SQ 466 SIN-CMB Oct to Dec 2007

Link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqJj4

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

Fruit
Fresh Fruit Plate

Light Starters
Choice of cereals or yogurts
Cornflakes or Granola with fresh white cheese-berry compote
Plain or fruit yogurt

Wholesome beginnings
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings, and leafy greens
A renowned favorite in Singapore

Thosai Masala
Indian style rice pancake with sambhar, wadai and onion chutney

Grilled chicken in jus with sautéed mushrooms, roasted tomato and potatoes

Fresh eggs prepared on board (baked or scrambled)
With Grilled ham or chicken sausage, vine ripened tomato, mushrooms and roesti potatoes

From the Bakery
Assorted breakfast rolls
Butter, Jam, Marmalade or Honey

Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ466A SIN-CMB (B) 99-1.1 10-12 FC

Looks like I had picked same meals as Carfield, i.e. noodle soup. But he was seated in 1A.

[CGK]

SQ 467 CMB - SIN

Colombo to Singapore
Photo link:
http://share.shutterfly.com/action/w...8QbNHDNy5bqJlg

Brunch

Singapore roti prata
Fried Indian flat bread served with spicy chicken curry
A popular local dish

SQ 467A CMB-SIN (BRN) 62-1.1 10-12 RC

I was not interested in the regular choices from the F menu. I ended up with roti prata from the C menu.
The opera cake was delicious as usual.

[SQ LPP]

Updated as of 18 December 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 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58

SQ 219 SIN - SYD 59

SQ 221 SIN - SYD 14
SQ 222 SYD - SIN 36, 70


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, 107

SQ 334 SIN - CDG 31
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



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

SQ 603 ICN - SIN 45

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

SQ 638 SIN - NRT 64

SQ 822 SIN - PEK 10

SQ 857 HKG - SIN 85

SQ 860 SIN - HKG 44

SQ 862 SIN - HKG 48, 65, 98
SQ 865 HKG - SIN 41, 93

SQ 882 SIN - ICN 16


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 976 SIN - BKK 76
SQ 979 BKK - SIN 77, 101




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


Updated as of 18 December (post #109)

[MAN Flyer]

SQ971 BKK-SIN December 2007

breakfast from bangkok to singapore

juices
A choice of apple, tomato or freshly squeezed orange

fruit
Fresh fruit plate

wholesome beginnings
Kao tom
Thai style rice porridge with prawns, scallops, cuttlefish, fried garlic and pickled vegetable

Braised udon noodle with shredded chicken, leafy greens and shimeji mushroom

Herb and onion omelette with ham steak, sauteed mushrooms, roasted tomato and roseti potato

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ971B BKK-SIN (B) 186-1.1 12-01 FC

[SQ LPP]

Thank you for posting, MANFlyer. Now I know I should have special meals for my flight in couple days.

[dcflyer]

SQ 26 SIN-FRA-JFK

Supper from Singapore to Frankfurt

Appetisers
Chilled malossol caviar
with melba toast and condiments

Rock lobster and avocad tartare
garnished with baby lettuce and
cherry tomato

Soup
Classic French onion soup with
gratinated cheese crouton

Main Courses
Wok-fried beef in black pepper sauce
with garlic, French bean with dried
shrimp in XO sauce, fish noodle with
bean sprout

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

Spaghetti "carbonara" style and cajun
spiced chicken breast and sauteed
ceps

Cheese
Selections of cheese with garnishes

Fresh Fruit

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

Before Touch-down from Singapore to Frankfurt

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
Char siew and wanton noodle soup
Egg noodles in rich broth garnished with
honey roasted pork, pork dumplings and
leafy greens.
A renowned favourite in Singapore

Baked vegetable quiche with eggs
and grated cheese, broiled sausage
and sliced ham and tomato Polonaise

Selection of dim sum
Glutinous rice parcel with chicken and pork
sausage, har kow, siew mai, vegetable
dumpling and lobster dumpling

Fresh Eggs with bacon or sausage
slow roasted tomato, fresh
mushrooms
baked, soft boiled or scrambled on toast

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

Breakfast from frankfurt to new york

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
Kua tiao neua
Thai style rice noodles in rich beef stock
with stewed beef, beansprout and fried garlic

Fluffy hotcake served with mixed
berries, cottage cheese and maple
syrup

Chive omelette served with pork herb
sausage, roasted tomato, sauteed
mushroom and roesti potato

Fresh free range eggs prepared onboard
(baked or scrambled)
with your choice of bacon, sausage, vine-
riped tomato and mushrooms

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

Light Meal from Frankfurt to New York
appetisers
Goose foie gras with fig, red onion
confit and corn brioche

Main courses
Veal loin in a blanquette sauce with
celery, celeriac and pasta

Oriental lobster in ginger-spring onion
with flower mushrooms, leafy greens
and fried rice

Herb crusted baked cornfed chicken
with mesclun and fingerling potato
Pumpkin seed oil and white wine vinegar
dressing

Dessert
Stollen ice cream with slivovic liqueur
marinated plums

From the bakery
Oven fresh rolls
with a choice of extra virgin oilive oil or
butter
garlic bread


SQ26B SIN-FRA-JFK (S1/HB/B/LM) 10-1.1 12-01 FC

[SQ LPP]

SQ 118 SIN - KUL SQ 119 KUL - SIN January 2008

[SQ LPP]

SQ 638 SIN - NRT January 2008

m e n u from singapore to tokyo


To allow you longer period of undisturbed rest, please let us know your preference for th efollowing meal service options:

- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival




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

your choice of .....
Warm cajun spiced chicken accompanied with romaine lettuce in crispy tortilla shell served with choice of creamy garlic dressing or chilli-lemongrass dressing

Singapore bak kut teh
Hokkien style pork spareribs in a peppered broth served with fragrant steamed rice
A traditional feature of Singapore cuisine

American Breakfast
Yoghurt with berry compote
Freshly prepared egg on toast served with ham steak or chicken sausage, slow roasted vine ripened tomato and mushrooms
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

SQ638B SIN-NRT (CQ1) 134-1.1 12-01 FC

m e n u from singapore to tokyo
kyo-kaiseki



Kobachi
Squid with okra, rice cracker and sea urchin paste

Zensai
Garoupa, shiitake mushroom, grated radish, kinome

Takiawase
Turnip stuffed with scallop, prawn, gingko nuts, shimeji mushroom

Yakimono & Ashirai
Grilled salted salmon, omelette, grated radish

Gohan or Okayu
Steamed rice or rice porridge

Kounomono
Pickles

Shiru
Rice wine soup with radish, salmon and vegetables

Ocha
Green tea

SQ638B SIN - NRT (CQ1) 134-1.1 12-01 FC

[MegatopLover]

SQ 001 SFO-HKG-SIN (December '07 - January '08)

supper from san francisco to hong kong

appetisers
Oven-baked warm clam with pesto veloute and cheese

Medallions of lobster with mesclun salad
Sundried tomato dressing

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

main courses
*Roasted hazelnut crusted halibut served with morel sauce, melted leek and baby carrots

Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens

~Seared chicken breast in rosemary sauce with seasonla vegetables and mashed potato

Assorted sushi
With pickled ginger, wasabi, and soya sauce

dessert
Mosaic of fruits in waffle basket

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

*Exclusively created by Nancy Oakes, of Boulevard, San Francisco
~A healthier choice - lower in cholesterol and saturated fat than our main selection

SNACK MENU

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Croissant with ham, gherkin and cheese

Baguette with avocado salsa and grilled vegetables

Snacks
Cashew, almond or macadamia nuts

Chips [not crisps!]

Cookies

Assorted Walkers biscuits

A selection from the fruit basket


before touch-down from san francisco to hong kong

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

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes or granola with milk
Plain or fruit yoghurt

wholesome beginnings
Seafood congee
Fish fillet, prawns and scallops in rice porridge with deep fried Chinese cruellers

Selection of dim sum
Glutinous rice with chicken and pork sausage, har kow, siew mai, chive-pork dumpling and lobster dumpling

Grilled ham steak and pork sausage with grilled tomato, mushrooms and potatoes

Fresh eggs prepared on board (baked or scrambled)
With grilled bacon or chicken sausage, vine ripened tomato, mushrooms and roesti potatoes

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


breakfast from hong kong to singapore

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

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes or granola with curd-plum compote
Plain or fruit yoghurt

wholesome beginnings
Ramen with kurobuta pork belly in miso broth

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

Grilled chicken in tomato sauce with sauteed mushrooms, roma tomato and potatoes

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

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

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

My comments:
The lobster appie was fairly large and tasty, not chewy
Soup was pretty good
I had BTC beef bulgogi (screw-up by Indian call center, as I had asked for the Western beef, then clarified that I wanted filet mignon not Korean beef bulgogi but the guy still got it wrong; Stewardess offered to change to a menu item but nothing interested me enough) and it was actually quite good, with a generous portion of rice and heaps of tasty beef nicely spiced and not chewy or stringy; it actually went fairly well with the Bordeaux
I asked for cheese before dessert, and had two servings since they were decent cheeses (for an airline)
The fruit in waffle basket was really yummy, fruit not too cold and the basket perfectly edible
I skipped the fresh fruit, as I always find fruit served on board far too cold, so it hurts my teeth
Bread selection was the usual, but the olive oil I grabbed had balsamic vinegar in the bottom, making it even better than usual

I slept through the before-touchdown service and didn't have any snacks.

The granola with plum compote yoghurt was really good, not the bland and very tart stuff SQ serves as plain yoghurt.
I think I had the eggs, which were good enough.

[MegatopLover]

SQ F Wine List December 07 - January 08 (from SQ 001/002)

CHAMPAGNES
Dom Perignon 1999
Krug Grande Cuvee (NV)

WHITE WINES
Cloudy Bay Sauvignon Blanc 2006 Marlborough, NZ
Sonoma-Cutrer Chardonnay 2005 Russian River, California

RED WINES
Seqouia Grove Cabernet Sauvignon 2003 Napa Valley
Chateau Leoville Poyferre, 1999, Saint-Julien, Bordeaux

PORT
Dow's 20-year old Tawny Port

After looking forward to having Ch. Cos d'Estournel, I was disappointed to see it replaced by the Leoville-Poyferre, a classified second-growth (as is Cos) often overshadowed by the neighboring Leoville-Barton and Leoville-Las Cases chateaux. The Poyferre was actually quite decent, after I let it oxygenate sufficienty (aided by some turbulence off the California coast), but I think the Cos would have been better.
The Sonoma-Cutrer was pretty good too, but not as good as the Gary Farrell Russian River Selection SQ served last year.

[MegatopLover]

SQ 002 SIN-HKG-SFO

dinner from singapore to hong kong
international selection

appetisers
Grilled chicken and lamb satay with cucumber, red onion and peanut sauce

Maine lobster with mesclun and truffle vinaigrette

soup
Chicken consomme with mushroom ravioloi

salad
Mixed baby lettuces
Sesame soya dressing
Honey mustard lime dressing

main courses
Singapore bak kut teh
Hokkien style pork spareribs in a peppered broth served with fragrant steamed rice
A traditional feature of Singapore cuisine

Grilled supreme of chicken with herbs in roast shallot sauce with selected vegetables and potatoes

~Pan fired beef fillet in mushroom sauce with roasted vegetables and mashed potatoes

^Beancurd skin parcel with vegetables-mushroom, braised fine noodles in black bean sauce and Chinese greens

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

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 olice oil or butter
Garlic bread

pralines
To end on a sweet note

~A healthier choice - lower in cholesterol and saturated fat than our main selection (believe it or not!)
^Specially prepared meatless selection


dinner from singapore to hong kong
*shi quan hi mei
- "a complete and perfect chinese culinary experience"

[reserved to type up later; getting tired of typing all these menus]

*Exclusively created by Sam Leong of Tung Lok Group, Singapore

supper from hong kong to san francisco
international selection

appetisers
Oven-baked warm oyster with roasted capsicum veloute and cheese in half shell

Pave of Balik Salmon
Slab of classic Russian cold-smoked salmon with asparagus and creme fraiche

soup
Cream of maize garnished with arugula coulis and corn kernels

Cantonese style watercress soup with pork and red dates

salad
Caesar salad
Romaine lettuce with Parmesan cheese and croutons

main courses
Stewed lamb shank in red wine with baby carrot, red capsicums and green pea mash

~Seared chicken in thyme jus, roasted vegetables and mashed potato with leek

Lychee bay style congee
Sliced fish, cuttlefish and pork in rice porridge with deep fried Chinese cruellers

^Cold angel hair pasta with boletus mushrooms, seared asparagus-roma tomato and pesto sauce

dessert
Warm pear and almond flan with rum-raisin ice cream and fruit compote

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

pralines
To end on a sweet note

~A healthier choice - lower in cholesterol and saturated fat than our main selection
^Specially prepared meatless selection


supper from hong kong to san francisco
shi quan hi mei
- "a complete and perfect chinese culinary experience"

[reserved to type up later; getting tired of typing all these menus]


SNACK MENU

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Ciabatta with smoked turkey and sundried tomato

Ciabatta with eggplant and guacamole

Snacks
Cashew, almond or macadamia nuts

Chocolate chip cookies

Wheat cracker

Chips [not crisps!]

A selection from the fruit basket

Assorted Walkers biscuits


before touch-down from hong kong to san francisco

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

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes with milk or granola with curd-plum compote
Plain or fruit yoghurt

wholesome beginnings
Rice vermicelli soup with fish skin dumplings and fish paste beancurd roll

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

Seared beef steak with grain mustard-flavored gravy, roasted tomato, mushrooms and potatoes

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

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

hot beverages
Freshly brewed coffee
Espresso or capuccino
Selection of tea

My comments:
SIN-HKG
Surprised to see no caviar offered on SQ's premier (Megatop) route
I went with the lobster appie, and it was quite nice: flavorful, tasted and felt fresh, tail and claw meat, and the truffle vinaigrette was tasty, though not particularly truffly
The soup was good, with a rich broth and raviloi that weren't too bready and were cooked properly.
The mixed baby lettuces were baby elephant lettuces (huge!), which made it a little unruly to eat but I liked the sweet-and-salty sesame-soya dressing.
I had the lamb chops BTC; the lamb was very good, not overcooked or dry but juicy, flavorful meat; served as chops it looks huge at first but is actually a manageable portion; went nicely with the Bordeaux.
The strudel was excellent: very light pastry dough puffed up almost like a souffle with the red bean paste inside; the green tea ice cream almost tasted like green-tea-and-vanilla, but it was delicious.
I had a modest serving of cheese and skipped the fruit.

HKG-SFO
I was so stuffed from the first segment that I skipped the appies, neither of which really spoke to me.
The soup was good, but more brothy than creamy; don't expect corn chowder.
Caesar salad was tasty, though the romaine wedges were large and required cutting.
I had the BTC veal, which came as a positively massive portion, of which I finished barely half.
If I skipped dessert (can't remember), I shouldn't have, because it really sounds tasty now, looking back.
Definitely skipped cheese and fruit.
Flight was pretty short, at 10:30 flight time (vs. over 14:30 on SFO-HKG a few weeks earlier). I slept about 6.5 hours but didn't feel like breakfast when it was time. I just had juice, lots of coffee, and the granola with yoghurt and fruit compote, which remains one of the tastier breakfast items SQ serves in F.

[KeithMEL]

With thanks to CPWingWalker from TOF who donated these menus.

HKG-SIN SQ865 Dec 2007

WINE LIST (sans commentary)

Champagnes
Dom Perignon 1999

Krug Grande Cuvee

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

Mersault Les Clous 2005 Bouchard Pere et Fils

Red wines
Chianti Classico 2001 Castello Di Brollo

Chateau Leoville-Poyferre 1999 Saint-Julien

Beaune Les Avaux Premier Cru 2004

Port
Dow's 20 Year Old Tawny Port Portugal

DINNER - INTERNATIONAL SELECTION

Appetisers
Oven-baked warm escargot with bacon, pea shoots and cafe de paris butter

Salad of lobster and rocket leaves, green soba and bonito flakes
Soya sesame dressing

Soup
Double-boiled chicken soup with American ginseng

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

Main courses
Nage of braised oxtail with baby carrot spinach and penne pasta

Seafood Kway Teow
Rice noodles with prawns, fish, scallops and leafy greens

Crusted Chilean seabass with warm potato and tomato salad, olive oil dressing with jus and julienne oil vegetables

Braised 'Bai Ling' mushroom, pak choy and ee-fu noodles

Dessert
Lemon tart with kiwi sorbet and fresh berries

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

DINNER - "SHI QUAN SHI MEI" - A COMPLETE AND PERFECT CHINESE CULINARY EXPERIENCE

Cold xiao chi
Scallop with pomelo salad
Duck with cold noodle salad
Cabbage roll with 'ma lan' root
Roast beef with chilli oil

Cuisine from the wok
Sweet and sour lobster
Steamed chicken with flower mushroom
Wok fried pork with ginger and spring onion
Xiao pak chye with red capsicum

From the paddyfield
Choice of steamed rice or porridge

Soup
Cantonese pork broth with beancurd, gingko nuts and barley

A sweet note
Chinese almond panna cotta with citrus salad

Selection of Chinese teas
Pilo Chun, Jasmine, Oolong, Tie Guan Yin, Long Jing

[KeithMEL]

SQ830 SIN-PVG DEC 2007

WINE LIST

See post 119

LUNCH - INTERNATIONAL SELECTION

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Oven-baked warm oyster with garlic confit and cheese sauce in half shell

Salad of lobster with baby spinach and seaweed
Lemon mustard dressing

Soup
Double boiled soup with morel mushroom, bamboo pith and wolfberries

Chicken consomme with root vegetables

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

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

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

Pan fried Atlantic cod served with roasted vine ripened tomato coulis, buttered broccolini and Spanish olive oil flavoured mashed potato

Braised beancurd roll with vegetables and fried vegetable fried rice

Dessert
Warm chocolate fondant with strawberry salad and macadamia ice cream

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

LUNCH - "SHI QUAN SHI MEI" - A complete and perfect Chinese culinary experience

Cold xiao chi
Braised duck with jellyfish salad
Chicken julienne in sesame dressing
Lobster with enoki mushroom
Tofu with soya bread crumb

Cuisine from the wok
Stewed beef cheek with daikon
Steamed scallop 'siew mai' in tomato sauce
Seared cod with truffle sauce and asparagus
Stirfried leafy greens with mushrooms

From the paddyfield
Choice of steamed rice or porridge

Soup
Double boiled soup with morel mushroom, wolfberries and bamboo pith

A sweet note
Lime jello with lychee and sorbet

Selection of Chinese teas
Pilo Chun, Jasmine, Oolong, Tieguan Yin, Long Jing