SQ Raffles Class Menus

[Nick C]

SQ863 Singapore - Hong Kong Jan 2009

lunch menu SINGAPORE TO HONG KONG

Starter
Fa Cai Yu Sheng
Prosperity New Year Salad with salmon to usher in the “Year of the Ox”

The Main Event
*Steamed fillet of cod with bean sauce, sautéed mushroom in oyster sauce and fried rice
Prosperity chicken with clam sauce, happy reunion vegetable deluxe and tree treasures fried rice
^Seared beef fillet in red wine sauce with spinach, carrot and mushroom
Roast lamb loin in thyme jus, seasonal vegetables and garlic-mashed potatoes

Finale
Rum-raisin ice cream with berries compote
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fines tea, with pralines

*Exclusively created by Sam Leong of Tung Lok Group, Singapore
^A healthier choice - lower in carbohydrate and calories than our main selection
SQ866NA SIN-HKG (L1) 22-1.1 01 RC

[kt74]

SQ 238 Melbourne-Singapore Feb 2009

SQ 238 Melbourne-Singapore Feb 2009

=== Lunch ===

Anti pasto
Italian style assorted appetiser of air dried ham, roasted artichoke, sun dried tomato, orzo-feta cheese salad and spinach


Ocean trout with miso crust in sesame dressing, bok choi, shiitake mushrooms and fettucine
Exclusively created by Matthew Moran of Aria Restaurant, Sydney

Char siew mee
Egg noodles in a rich pork broth with sliced honey glaced (sic) pork, chye sim and mushroom

Corn-fed chicken breast with onion sauce, couscous and roasted vegetables
A healthier choice, lower in cholesterol and saturated fat than our main selection

Indian lamb korma style with spicy vegetables and yellow rice


Sticky date ice cream with raspberry sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines


=== Refreshment ===

Pumpkin and parmesan cheese ravioli, sauteed spinach, tomato coulis and pinenuts
Specially prepared meatless selection

Braised egg noodles with soya flavoured chicken, leafy greens and mushrooms

Gourmet coffees & selection of fine teas

[kt74]

SQ237 Singapore-Melbourne Feb 2009

Identical to SQ231 Singapore-Sydney Feb 2009

See post #329 above

[MAN Flyer]

SQ186 SIN-SGN February 09

dinner menu SINGAPORE TO HO CHI MINH CITY

Starter
Mesclun with spicy prawn and pomelo salad
Thai dressing

Main
*Slow stewed pork cheek in red wine served with sauteed penne "al dente" and melted pearl onions

Thai style prawn masaman with vegetables omelette and fried noodles

Famous Singapore chicken rice
Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned favourite in Singapore

Finale
Waterchestnut pudding with coconut cream

Gourmet coffees & selection of fine teas

*Exclusively created by Georges Blanc, Vonnas

SQ186D SIN-SGN (D3) 16-1.1 02 RC

[MAN Flyer]

SQ171 SGN-SIN February 2009

This is the first time on a SGN-SIN or vv flight where they served the starters first and then came around again later with the main course. It's always been served all together.

lunch menu HO CHI MINH CITY TO SINGAPORE

Starter
Prawn Ceasar Salad
Romaine lettuce with prawn, parmesan cheese and crouton

Main
*Roasted spring chicken in red wine with stewed cabbage, selected vegetables and fondante potatoes

Dory fish with Oriental black peppercorn sauce, beancurd, asparagus, carrot and fried rice

Fettucine with beef and mushroom strogonoff

Finale
Selection of sliced fresh fruits

Gourmet coffess & selection of fine teas

*Exclusively created by Georges Blanc, Vonnas

SQ171D (L3) 11-1.1 02 RC

[SQDoubter]

anybody done SQ912 SIN-MNL this month.

Would like to know whats on the menu before i BTC

[Dickson]

SIN-MNL

Based on what I can remember :
Starters = Air-dried beef
Main courses = Choice of ikan masak merah with glutinous rice; or Chinese baked rice with chicken, chinese sausage, salted fish and chinese mushroom, or beef (tournadoes?).

Dessert = Some kind of a creme brulee.

It is unusual for SQ to offer 2 out of 3 choices that are more suitable for Asian palate. I noticed that the ikan masak merah wasn't popular so most pax opted for the baked rice. But I found this too oily with the chinese sausage being too fatty.

[SQDoubter]

thanks for the info! looks like i will BTC!

[flyingfox]

SQ 451 SIN-MLE

SQ 452 SIN-MLE Jan 2009

Sorry. "technical difficulties".........will be back soon.

[SQ LPP]

SQ 970 SIN - BKK March 2009

brunch menu SINGAPORE TO BANGKOK


Prelude
Sliced fresh fruit

Main
Turmeric rice with tamarind prawns and egg

Oriental roast duck and barbecued pork with egg noodles

Baked crepe with scrambled egg and chives, veal sausage, tomato and sauteed mushrooms

Finale
Baked pandan coconut cream with palm sugar syrup

Breads
Choice of bread rolls
Butter - Fruit preserve

Beverages
Gourmet coffees @ selection of fine teas

SQ970A SIN-BKK (BN4) 100-1.1 03 RC

[SQ LPP]

SQ 973 BKK - SIN March 2009

lunch menu BANGKOK TO SINGAPORE


Starter
Scallop with papaya salad

Main
Roasted bacon wrapped beef fillet served with red wine jus, bone marrow, shallot puree and sauteed spinach

Steamed pork marinated in ginger black beans sauce, stir fried asian vegetables and noodle

Thai style green curry fish, seasonal vegetables and steamed rice

Braised chicken Southern style
served with seasonal vegetables and steamed rice

Finale
Fresh fruit selection
Gourmet coffees @ selection of fine teas


Exclusively created by Georges Blanc, Vonnas

SQ973A BKK-SIN (L4) 100-1.1 03 RC

[SQ333]

SQ333 CDG-SIN March 2009

Lunch menu PARIS TO SINGAPORE

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Marinated seafood salad with mango papaya chutney
Lemon and olive oil vinaigrette

Main

Roasted stuffed chicken with forest mushroom served with port wine wine sauce, sauteed spinach and boiled potatoes

Grilled beef fillet with tymes jus, buttered seasonal vegetables and potatoes

Sauted seafood with shellfish sauce, buttered vegetables and linguine pasta

Oriental pork in sweet and sour sauce, seasonal vegetables and steamed rice


Finale
Chocolate pudding with raspberry
Gourmet cheese with garnishes
Fresh fruit selection
Gourmet coffees @ selection of fine teas


Breakfast menu PARIS TO SINGAPORE

Prelude
Sliced fresh fruit

Starter
Choice of cereals or yogurt

Main
Breakfast egg frittata with chicken sausage; roasted tomato and button mushrooms

Wok fried egg noodles with chicken, prawns and seasonal vegetables

Cheese omelette with pork sausage, grilled tomato, mushrooms and potatoes

Breads

Assorted breakfast rolls
Butter - fruit preserve

Exclusively created by Georges Blanc, Vonnas

SQ333QA CDG-SIN 03-04 RC

[SQ333]

SQ334 SIN-CDG March 2009

Supper menu SINGAPORE to PARIS


Starter
Parma ham with tomato and fresh mozzarella cheese
Choise of balsamic or thousand island dressing

Main
Roasted chicken breast, bordelaise sauce, bacon, sauteed spinach, linguine

Tournedos of beef in roadsted shallot jus, aspartagus with hollandaise sauce and mashed potatoes

Teochew fish porridge
Rice porridge with sliced white pomfret filet and condiments


Finale
Gourmet cheese with garnishes

Fresh fruit selection

Gourmet coffees @ selection of fine teas

Breakfast menu SINGAPORE to PARIS

Prelude
Sliced fresh fruit

Starter
Choice of cereals or yogurt

Main
French toast, caramelized banana and strawberry compote

Wok fried egg noodles with chicken, prawns and seasonal vegetables

Cheese omelette with pork sausage, grilled tomato, mushrooms and potatoes

Breads

Assorted breakfast rolls
Butter - fruit preserve

Exclusively created by Georges Blanc, Vonnas

SQ334A SIN-CDG 03-04

[SQ333]

SQ332 SIN-CDG March 2009

LUNCH menu SINGAPORE to PARIS


Starter
Parma ham with tomato and fresh mozzarella cheese
Choise of balsamic or thousand island dressing

Main
Roasted chicken breast, bordelaise sauce, bacon, sauteed spinach, linguine

Tournedos of beef in roadsted shallot jus, aspartagus with hollandaise sauce and mashed potatoes

Singapore style fish vermicelli soup
RIce noodles in clear fish broth garnished with sliced fish and teafy greens

Chinese style barbecue pork rib, seasonal greens and steamed rice

Finale

Coconut and mango ice cream with raspberry coulis

Gourmet cheese with garnishes

Fresh fruit selection

Gourmet coffees @ selection of fine teas

LIGHT MEAL menu SINGAPORE to PARIS

Starter
Marinated prawns with orange and grapefruit salad, fine baby lettuce and honey mustard dressing

Main

Salmon trout with tomato and olive salsa, gremolata, pappardella pasta

Hainanese pork chop
A traditional Singapore favourite of pork chops in a tomato based sauce served with fried rice


Chicken with grain mustard sauce, capsicum, spinach, carrot and potatoes

Finale

Chocolate truffe cake
Gourmet coffees @ selection of fine teas

Exclusively created by Georges Blanc, Vonnas

SQ332QA SIN CDG 03-04

[SQ333]

SQ331 CDG-SIN March 2009

Supper menu PARIS TO SINGAPORE


Starter
Marinated seafood salad with mango papaya chutney
Lemon and olive oil vinaigrette

Main

Roasted stuffed chicken with forest mushroom served with port wine wine sauce, sauteed spinach and boiled potatoes

Grilled beef fillet with tymes jus, buttered seasonal vegetables and potatoes

Sauted seafood with shellfish sauce, buttered vegetables and linguine pasta


Finale

Gourmet cheese with garnishes
Fresh fruit selection
Gourmet coffees @ selection of fine teas


Before touch-down menu PARIS TO SINGAPORE


Prelude
Sliced fresh fruit

Starter
Choice of cereals or yogurt

Main

Apple panecakes with mixed berries compote and honey

Wok fried egg noodles with chicken, prawns and seasonal vegetables

Cheese omelette with pork sausage, grilled tomato, mushrooms and potatoes

Breads

Assorted breakfast rolls
Butter - fruit preserve

Exclusively created by Georges Blanc, Vonnas

SQ331QA CDG-SIN 03-04 RC