SQ First Menus

[SQ LPP]

Thank you posting the menu for SQ25/26, cawhite! It's great to have an update for the menu on this route. Hope you had great flights aboard Singapore Airlines. I am so curious about VS Clubhouse at JFK. Do you like it?

[cawhite]

Thank you posting the menu for SQ25/26, cawhite! It's great to have an update for the menu on this route. Hope you had great flights aboard Singapore Airlines. I am so curious about VS Clubhouse at JFK. Do you like it?

Per your request , I also picked up the Business Class menu on both routes. I thought we already talked about the VS Clubhouse? Of course (as you know), both SQ segments were very good.

[SQ LPP]

Per your request, I also picked up the Business Class menu on both routes. I thought we already talked about the VS Clubhouse? Of course (as you know), both SQ segments were very good.

Glad to hear that as an F pax, you had good flights and the crew gave you the Business Class menus as well. Hope you have time to post them. It will help SQTalker out there who is thinking of taking SQ 25/26 in C class.
Yes, you did tell me about the VS CH. This old man is forgetful.

[SQ LPP]

SQ 333 CDG - SIN October - November 2008

Lunch menu FROM PARIS TO SINGAPORE


Create your gastronomic experience from our selection of tantalising options.

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Artichoke heart with pigeon and foie gras

SOUPS
Mushroom soup with spices
Chinese style seafood soup

SALAD
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and olive
Thousand Island dressing
Balsamic herb dressing

MAIN COURSES
*Roasted king scallops served with sweet and sour soya sauce, pan fried ceps mushroom, baby leek and pilaf rice

Thai style beef masaman curry with seasonal vegetables and steamed rice

Pan roasted chicken breast served with truffle sauce, leek and onion ragout, baby carrots and buttered potato

Szechuan style pork served with selected vegetables and fried noodles

^Vegetable cannelloni with spicy tomato sauce, asparagus, semi dried tomatoes and arugula

Dorade congee
Rice porridge with sliced dorade fillet and ginger
(also available for breakfast)

DESSERTS
*Baba with cherry in kirch syrup
Vanilla ice cream with cherry in kirch syrup

CHEESES
Selection of roquefort, saint maure, tomme blanche and camembert cheeses served with garnishes

FRUITS
Fresh fruits in season


* Exclusively created by Georges Blanc, Vonnas
^Specially prepared meatless selection.

SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.1 10-11 FC

Light bites FROM PARIS TO SINGAPORE


Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight


NOODLES
Chicken noodle soup
Rice noodle in chicken broth served with vegetable and sliced chicken

SANDWICHES
Croissant with smoked salmon, herb cream cheese, tomato and cucumber
Baguette with mozzarella cheese, tomato and basil

SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Mini chocolate cake
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes

SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.2 10-11 FC

Breakfast FROM PARIS TO SINGAPORE


Start your day on the right note, with a wholesome breakfast of your choice.


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt Cornflakes or muesli with milk Plain or fruit yoghurt

WHOLESOME BEGINNINGS
Dorade congee
Rice porridge with sliced dorade fillet and ginger

Pancake gratinated with ham and cheese, roasted tomato and broiled mushrooms

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

Continental Breakfast Assorted bread with preserves

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

SQ333QA CDG-SIN (LF/SN1/BF1) 192-1.3 10-11 FC

[SQ LPP]

New Update F Menu as of 24 November 2008 up to post 260


SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116, 174
SQ 2 SIN - HKG - SFO 40, 118, 157, 176

SQ 11 LAX - NRT - SIN 23, 60, 148, 204
SQ 12 SIN - NRT - LAX 11, 12, 205
SQ 15 SFO - ICN - SIN 62, 95, 127/128, 209
SQ 16 SIN - ICN - SFO 54, 150

SQ 25 JFK - FRA - SIN 72, 158, 254
SQ 26 SIN - FRA - JFK 7, 113, 182, 213, 255
SQ 28 SIN - TPE - LAX 86, 87

SQ 62 SIN - DME - IAH 147


SQ 219 SIN - SYD 59

SQ 221 SIN - SYD 14, 233
SQ 222 SYD - SIN 36, 70, 232
SQ 228 MEL - SIN 146
SQ 231 SIN - SYD 145
SQ 233 SIN - SYD 236, 252
SQ 234 SYD - SIN 237, 253

SQ 237 SIN - MEL 224



SQ 285 SIN - AKL 27, 35, 231
SQ 286 AKL - SIN 15, 19, 32, 172, 228

SQ 308 SIN - LHR 149, 179
SQ 317 LHR - SIN 138
SQ 318 SIN - LHR 160, 170, 225
SQ 319 LHR - SIN 13, 26, 34, 183, 230
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33, 229
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107

SQ 331 CDG - SIN 134
SQ 332 SIN - CDG 220, 234
SQ 333 CDG - SIN 259
SQ 334 SIN - CDG 31, 244
SQ 341 ZRH - SIN 235
SQ 342 SIN - ZRH 249
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129, 186
SQ 467 CMB - SIN 99, 100, 109, 197
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 602 SIN - ICN 222
SQ 603 ICN - SIN 45, 223

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

SQ 636 SIN - NRT 159 A380 Inaugural
SQ 638 SIN - NRT 64, 115

SQ 803 PEK - SIN 242
SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120




SQ 857 HKG - SIN 85, 125, 144
SQ 860 SIN - HKG 44, 216
SQ 862 SIN - HKG 48, 65, 98
SQ 863 HKG - SIN 219
SQ 865 HKG - SIN 41, 93, 119, 169
SQ 866 SIN - HKG 238
SQ 870 SIN - HKG 198
SQ 873 HKG - SIN 156

SQ 882 SIN - ICN 16

SQ 910 SIN - MNL 199
SQ 912 SIN - MNL 206
SQ 915 MNL - SIN 207
SQ 917 MNL - SIN 143
SQ 918 SIN - MNL 142

SQ 951 CGK - SIN 88
SQ 952 SIN - CGK 188, 194
SQ 953 CGK SIN 189, 196
SQ 956 SIN - CGK 89, 190
SQ 957 CGK - SIN 90, 191
SQ 962 SIN - CGK 195
SQ 963 CGK - SIN 193
SQ 966 SIN - CGK 241, 251
SQ 967 CGK - SIN 240, 250
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96, 140
SQ 971 BKK - SIN 81, 111, 248
SQ 973 BKK-SIN 141, 217
SQ 975 BKK-SIN 243
SQ 976 SIN - BKK 76, 200
SQ 978 BKK - SIN 211
SQ 979 BKK - SIN 77, 101, 181




BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133, 137, 212, 218, 226



Updated as of 25 November 2008 (post #260)




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 118 SIN-KUL 114
SQ 119 KUL-SIN 114

SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58

[HUGE AL]

SQ12 SIN-NRT-LAX F Menu - October 2008

Kyo-kaiseki

SAKIZUKE
Tile fish with beancurd paste, ponzu dressing

HA-SUN
Pacific saury sushi, snow crab roll, beef with asparagus, chestnut,
eggplant with quail, salmon roe

MUKOUZUKE
Marinated seabream

MEN
Cold noodles

DAINOMONO
Grilled barracuda with sea urchin paste, turnip flower

TAKIAWASE
Simmered conger eel with beancurd

SUZAKANA
Egg and salmon roll, marinated lobster, ginger dressing

COHAIM & KOUIMOMONO
Steamed rice with yam and pickles

TOME-*** [I have no idea why this got censored. ]
Clear soup

MIZUCASHI
Dessert

lunch FROM SINGAPORE TO TOKYO

Create your gastronomic experience from our selection of tantalising [SQ’s spelling mistake, not mine] options.


CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Duckliver terrine with smoked duck breast, fig compote, baby lettuces and
mustard dressing

Marinated king scallops served with pickled baby artichoke and mustard dill
dressing

SOUPS
Double-boiled chicken soup with ginseng

Cream of celery

SALAD
Lollo biondi with oat leaf and yellow-red cherry tomato
Apple balsamico dressing
Creamy french dressing

MAIN COURSES
Penne arrabiatta served with arugula and gratinated lobster

Grilled Yorkshire pork loin in sage jus, buttered vegetable and mashed garlic
potatoes

Singapore claypot rice
Baked rice in claypot with marinated chicken and mushroom served with Chinese
greens

^ Warm four cheeses quiche served with mixed baby lettuces, roasted pear and
balsamic dressing

^ Specially prepared meatless selection.

SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC

DESSERTS
Tiramisu cake served with espresso ice cream and vanilla sauce

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

FRUITS
Fresh fruits in season

SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC

Kyo-kaiseki
(same as above)

dinner FROM TOKYO TO LOS ANGELES

Create your gastronomic experience from our selection of tantalising options


CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh
lemon

SOUPS
Chinese seafood soup

Cream of cauliflower with smoked ham

SALAD
Baby spinach, rucola, fruit tomato with red and yellow endives
Japanese style creamy sesame dressing
Balsamic and virgin olive oil dressing

MAIN COURSES
* Seared sirloin in red wine sauce, roasted vegetables and sauteed potatoes with
capers

Thai style red curry chicken, seasonal vegetables and steamed rice

Spaghetti arrabiatta served with arugula and grilled tuna steak

^ Spinach and ricotta cheese ravioli served with tomato herb sauce, sauteed ceps,
arrugula

* Exclusively created by Cordon Ramsay, London
^ Specially prepared meatless selection.

SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC

DESSERTS
Chocolate orange cake with orange sorbet and amanatsu orange salad

CHEESES
Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and
nuts

FRUITS
Fresh fruits in season

SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC

light bites FROM TOKYO TO LOS ANGELES

Should you fancy a little snack or something more substantial in between your meals,
simply make your selection known to our crew, during the flight

NOODLES
Kitsune udon soup

Tempura udon soup

Vegetarian and non-vegetarian instant noodles

SANDWICHES
Savoury sandwich

Vegetarian sandwich

SNACKS
Cashew, almond or macadamia nuts

Potato chips

Chocolate bar

A selection from the fruit basket

Assorted walkers biscuit

SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC

Kyo-kaiseki

KOBACHI
Spinach with sesame paste, lotus root

ZENSAI
Marinated radish with wasabi, webfoot octopus

TAKIAWASE
Simmered gingko nut, shimeji mushroom, carrot and wheat gluten
in minced chicken sauce

YAKIMONO & ASHIRAI
Grilled pacific saury, eggplant, ginger

COHAN OR OKAYU
Steamed rice or rice porridge

KOUNOMONO
Pickles

SHIRU
Miso soup

before touch down FROM TOKYO TO LOS ANGELES

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

TO START WITH
A choice of apple, tomato or
freshly squeezed orange

FRUITS
Fresh fruit plate

STARTERS
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt

ENTREES
Gyuniku udon
White wheat noodles in light bonito fish broth garnished with thinly sliced beef

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

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

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

SQ12D SIN-NRT-LAX HF/DF/SN1/HBF) 4-1.1 10 FC

[KeithMEL]

SQ863 HKG-SIN DEC08

WINE LIST

Champagnes
Dom Perignon 2000

Krug Grande Cuvee

White Wines
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Leoville-Poyferre 2001 Saint-Julien

Castello di Fonterutoli 2004 Chianti Classico

Port
Dow's 20 Year Old Tawny Port Portugal

LUNCH

Create your gastronomic experience from our selection of tantalising options.

Appetisers
*Anti pasto
Procuito ham with celeriac remoulade, piperade, grilled asparagus with extra virgin olive oil, parmesan cracker

Lobster medallions with mesclun salad
Lime cocktail sauce

Soup
*Peking duck consomme with dumpling, shaved abalone, mushrooms

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
*Grain fed chicken with roasted pumpkin, asparagus and rosemary jus

Nage of braised oxtail with baby carrot, spinach and penne pasta

Braised udon noodles with seafood, black mushrooms and Chinese greens

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

~Braised "Bai Ling" mushrooms, pak choy, red pepper and ee-fu noodles

Desserts
*Chocolate delice
Layers of caramel truffle and chocolate mousse granduji with English cream sauce

Cheeses
Lactos blue, boursin, emmenthal and brie cheese served with garnishes

Fruits
Fresh fruits in season


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

[KeithMEL]

SQ318 SIN-LHR DEC08

WINE LIST

Champagnes
Dom Perignon 2000

Krug Grande Cuvee

White Wines
Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Cos d'Estournel 1999 Saint-Estephe

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port
Dow's 20 Year Old Tawny Port Portugal


LUNCH

Create your gastronomic experience from our selection of tantalising options.

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled Malossol caviar
With Melba toast and condiments

*Salmon mousse medallions with piperade

Soups
*Fennel cream soup with mint scallop salpicon and pasta shells

Oriental chicken soup with asparagus and beancurd

Salad
Green frisee, red oaks and coral lettuces with assorted tomatoes
Herb walnut dressing
Japanese style creamy sesame dressing

Main Courses
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato

Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chye sim and mushroom

*Chicken in tarragon sauce with vegetables and raisin-basmati rice

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

~Saffron fettuccine pasta with sauteed ceps mushrooms, arugula lettuce, shaved parmesan cheese, creamy basil pesto

Desserts
Provence style peach tart, almond icing

Rosemary ice cream with orange salad

Cheeses
Selection of red cheddar, fruit cream cheese, saint albray and le vieux pane cheeses served with garnishes

Fruits
Fresh fruits in season

*Exclusively created by Georges Blanc, Vonnas
~Specially prepared meatless selection

LIGHT BITES

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight.

Noodles
Fish ball noodle soup
Vemicelli 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
Beef pastrami with garlic focaccia sandwich

Tuna mayonnaise with onion ciabatta

Roasted portobello mushrooms with plain ciabatta

Snacks
Cashew, almond or macadamia nuts

Chocolate bar

Assorted biscuits

Potato chips

A selection from the fruit basket

Assorted walkers biscuit

LIGHT MEAL

Lean back and unwind with our simple yet delightful culinary selection

Appetiser
Duck foie gras terrine with mesclun and red onion jam

Main Courses
Gaeng phed gal
Thai style curry chicken served with preserved vegetable omelette and steamed rice

Seabass with lobster sauce, braised young leek, fava beans and buttered new potatoes

Warm beef pastrami, cheddar cheese and roast vegetables panini served with tomato soup

Dessert
Wine jelly with berries in chocolate cup

[SQ LPP]

No chinese set menu on SQ863, KeithMEL?

[KeithMEL]

Nope, not in the menu.

[view]

SQ2 SIN-HKG Nov 2008

DINNER
From SINGAPORE TO HONG KONG

November 2008

APPESTISERS

Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo and wolfberries

Tian of crabmeat and avocado salad
Basil oil and liquid mango

SOUP

Double-boiled soup with morel mushrooms, bamboo pith and wolfberries

SALAD

Crispy garden salad
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing

MAIN COURSES

Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice

Baked crusted Chilean bass with white wine-chive sauce, brocolini, cherry tomato and pea mash

Seared tournedos of beef with thyme jus, roasted vegetables and seared aspargus

Singapore sliced fish soup served with steamed rice
Broth with sliced pomfret fillet, tofu, tomato, seaweed and Chinese greens
A flavourful light local favourite

Braised bai ling mushroom with bamboo shoot, carrot, xiao pak chye and Shanghainese noodles

DESSERTS

Lemongrass jello with sea solives and barley

Balck and white sesame pudding

CHEESES

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 Sam Leong of Tung Lok Group, Singapore




Sam's choice

Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries

~

Double-broiled soup with morel mushroom, bamboo pith and wolfberries

~

Prawn in sweet and sour hot bean sauce, seasonal vegetables and fried rice

~

Lemongrass jello with sea olives and baley

[view]

SQ2 HKG-SFO November 2008

SUPPER
From HONG KONG TO SAN FRANCISCO

APPETISERS

Oven-baked warm bamboo clam with pesto veloute and cheese

Salad of marinated Alaskan crabmeat with mango

SOUPS

Cream of aspargus garnished with roasted pinenuts

Double-broil Cantonese beef broth with turnip and carrot

SALAD

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

MAIN COURSES

Seared beef fillet in barolo wine sauce with grilled vegetables and potatoes

Braised wanton noodles with dried prawn roe and oyster sauce served with conpoy dumplings in soup

Seared Chilean bass in vanilla veloute, roasted vegetables and sauteed pea shoots

Braised beancurd with vegetables and fried vegetable rice


DESSERTS
Almond tuile shell with ice cream and berries

CHEESES
Lactos blue, boursin, emmenthal and brie cheeses served with garnishes

FRUITS
Fresh fruits in season




shi quan shi mei
"a complete and perfect chinese culinary experience"

COLD XIAO CHI
Lobster with picked bamboo shoot
Chicken with szechuan cucumber salad
Pork belly with rice noodle
Beancurd with black sesame in xo sauce

SOUP
Beef with turnip and carrot soup

CUISINE FROM THE WOK
Cantonese style braised abalone
"Kwai fa" steamed chicken
Braised five spice beef short rib
Stir fried kailan with red capsicum

FROM THE PADDYFIELD
Choice of steamed rice or porridge

A SWEET NOTE
Warm sesame crepe with banana-lotus paste, sesame ice-cream and strawberry coulis

[view]

SQ2 HKG-SFO November 2008

LIGHT BITES
From HONG KONG TO SAN FRANCISCO

NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes

SANDWICHES
Reuben sandwich

Focaccia bread with roasted vegetables and cheese

SNACKS
Cashew, almond or macadamia nuts

Chips

Cookies

Chocolate bar

Snack bar

A selection from the fruit basket




BEFORE TOUCHDOWN
From HONG KONG TO SAN FRANCISCO


TO START WITH
A choice of apple, tomato or freshly squeezed orange juice

FRUITS
Fresh fruits with cottage cheese

STARTERS
Choice of cereal or yoghurt
Cornflakes with milk or granola with yoghurt-berry compote
Plain or fruit yoghurt

ENTREES
Prawn dumpling congee
Rice porridge served with prawns and prawn meatballs topped with deep fried Chinese cruellers

Braised ee-fu noodles with chicken and leafy greens

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

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

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

[view]

SQ2 HKG-SFO November 2008

champagnes & wines

CHAMPAGNES

Dom Pérignon 2000

Krug Grande Cuvée

WHITE WINES

Cloudy Bay Sauvignon Blanc 2007 Marlborough New Zealand

Sonoma Cutrer Chardonnay 2005 Russian River California

RED WINES

Chateu Leoville-Poyferre 2001 Saint-Julien

Dry Creek Cabernet Sauvignon 2005 Dry Creek Vally California

PORT

Dow's 20 Year Old Tawny Port Portugal

MIX OF THE MONTH

Tropical Sparkle
A refreshing-yet-fruity blend of lime cordial and 7-up with orange & tomato juice

SINGAPORE AIRLINES' UNIQUE CREATIONS

Silver Kris Sling
One of our special touches made with gin, Cointreau and orange and pineapple juice, topped with champagne

Alspritzer
A sparkling mix of vodka shaken with apple and 7-up

Solitaire Dreams
A cool concoction of rum, pineapple juice and a Sling mix with ginger ale

Sunrise Breezer
A refreshing blend of sake and bitter lemon

Sweetness in Darkness
A unique mix of red wine and a splash of coke

Vodka Flush
A tantalising drink of vodka, apple juice and bitter lemon, topped with 7-up

Apple Bliss
An appetising and refreshing blend of apple juice and bitter lemon, topped with 7-up

Awaiting the Golden Dawn
A healthy, refreshing mix of pineapple, tomato and orange juice

Tropical Fizz
An invigorating concotion of pineapple juice and bitter lemon

ALL-TIME FAVOURITES

Singaspore sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, cherry brandy, Angostura bitters and grenadine, mixed with lime and pineapple juice

Screwdriver
A classic conoction of vodka and orange juice

Fruit Spritzer
A simple-yet-delightful thirst-quenching mix of juice and 7-up

Orange Cooler
A light tangy drink created from orange juice anf ginger ale with a touch of lime cordial

APPETISING APERITIFS

Campari

Dry Vermouth



spirits

Macallan 12 years old Single Malt Whisky

Cognac XO - Hennessy

Johnnie Walker Blue Label

Jack Daniel's Tennessee Whiskey

Bombay Sapphire Gin

Smirnoff Red Label Vodka

Bacardi Superior

LIQUEURS

Cointreau

Baileys Original Irish Cream

Choya Umeshu

BEER

Tiger

Budweiser



beverages

GOURMET COFFEES

Brazil Santos Bourbon

Colombian Supremo

Jamaican Blue Mountain

Kenyan AA Kilimanjaro

TEA SELECTION

Pure Ceylon Tea

Earl Grey

Darjeeling

Camomile

Decaffinated tea

Fruit tea

Japanese Green Tea

Mint Tea

Indian Masala Tea

CHINESE TEA SELECTION

Jasmine

Oolong

Tie Guan Yin

Long Jin

Pi Lo Chun

SPECIALTY COFFEES

Brewed coffee

Café Royal

Espresso

Cappucino

Café Latte

Café au Lait

Decaffinated Coffee

Mocha

OTHER BEVERAGES

Chocolate

Ovaltine

Milo

Soya Bean Milk

MINERAL WATER

Sparkling

Still

FRUIT JUICES

Apple

Pineapple

Tomato

Cranberry

SOFT DRINKS

Bitter Lemon

Coke

Coke Light

Ginger Ale

7-UP

MILK

Full cream

Low fat

[KeithMEL]

Flew SQ863 HKG-SIN again today and menu is as per post 262. Once again there's no "shi quan shi mei" meal. I asked the crew about it and they also noticed its disappearance on HKG flights except SFO.