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SQ 636 Inaugural SIN-NRT 05/20/2008 Business
Business Class
Champagnes
Charles Heidsieck
White Wines
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Saint-Veran “Rives De Longsault” 2005 Domaine Des Deux Roches
Red Wines
Chateau Fonreaud 2002 Listrac Medoc
Rive Barbera d”Asti “Il Cascinone” 2004 Araldica
Port
Dow 2001 Late Bottled Vintage Port Portugal
Menu From Singapore to Tokyo
Sleeper service same as Suite Class
To Start With
Choice of apple, tomato, freshly squeezed orange juice or soya bean milk
Caesar Salad with poached egg and marinated anchovies
*Exclusively created by Gordon Ramsay, London
The Main Event
Boiled beef cheeks with peas, baby turnip and asparagus in beef consommé
*Exclusively created by Gordon Ramsay, London
Or
Selection of dim sum
Lotus leaf rice, siew mai, bean curd roll with prawn and “har gow”
Or
Assorted sushi
Japanese style vinegared rice topped with marinated seafood
Or
American Breakfast
Omelette with jalapeno jack cheese
Served with chicken chipolata, roasted tomato and hash brown potato, with a side of fruit yogurt and a selection of breads with preserves
Or
Continental Breakfast
Served with assorted breads with preserves
Your meal will be served with a selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffees
Selection of tea
Served with Pralines
Yoshihiro’s Choice
A respected authority who has helped shaped Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine”
An array of nine appetizers and entrees together with miso soup, served Japanese-style.
Kuchitori – Yam jelly with green soya bean and tofu paste
Kobachi – Egg tofu with fish “sho-men” and fish-flavored jelly
Sunomono – Vinegared pike eel and marinated vegetables
Yakimono – Grilled flat fish, green bean, chicken, carrot and black sesame miso
Takiawase – Octopus, taro, pumpkin, and lady’s finger
Owan – Miso Soup
Gohan – Grilled rice roll with sesame and seaweed
Kounomono – Assorted pickles
Mizumono – Assorted Fresh Fruit
Ocha – Green Tea
Business Class
Champagnes
Charles Heidsieck
White Wines
Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Saint-Veran “Rives De Longsault” 2005 Domaine Des Deux Roches
Red Wines
Chateau Fonreaud 2002 Listrac Medoc
Rive Barbera d”Asti “Il Cascinone” 2004 Araldica
Port
Dow 2001 Late Bottled Vintage Port Portugal
Menu From Singapore to Tokyo
Sleeper service same as Suite Class
To Start With
Choice of apple, tomato, freshly squeezed orange juice or soya bean milk
Caesar Salad with poached egg and marinated anchovies
*Exclusively created by Gordon Ramsay, London
The Main Event
Boiled beef cheeks with peas, baby turnip and asparagus in beef consommé
*Exclusively created by Gordon Ramsay, London
Or
Selection of dim sum
Lotus leaf rice, siew mai, bean curd roll with prawn and “har gow”
Or
Assorted sushi
Japanese style vinegared rice topped with marinated seafood
Or
American Breakfast
Omelette with jalapeno jack cheese
Served with chicken chipolata, roasted tomato and hash brown potato, with a side of fruit yogurt and a selection of breads with preserves
Or
Continental Breakfast
Served with assorted breads with preserves
Your meal will be served with a selection of fresh fruit
A Connoisseur’s Choice
Gourmet coffees
Selection of tea
Served with Pralines
Yoshihiro’s Choice
A respected authority who has helped shaped Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.
Hanagoyomi
“Finding the change of the four seasons in a flower and translating it into cuisine”
An array of nine appetizers and entrees together with miso soup, served Japanese-style.
Kuchitori – Yam jelly with green soya bean and tofu paste
Kobachi – Egg tofu with fish “sho-men” and fish-flavored jelly
Sunomono – Vinegared pike eel and marinated vegetables
Yakimono – Grilled flat fish, green bean, chicken, carrot and black sesame miso
Takiawase – Octopus, taro, pumpkin, and lady’s finger
Owan – Miso Soup
Gohan – Grilled rice roll with sesame and seaweed
Kounomono – Assorted pickles
Mizumono – Assorted Fresh Fruit
Ocha – Green Tea
Apple Bliss
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