SQ Raffles Class Menus

[Carfield]

July 2022
Singapore Airlines Business Class
SQ 727 Phuket to Singapore

Full photo album:https://photobucket.com/u/Carfield76...d-dee9a5d1ee29

Printed menu is back




Light Lunch
International Menu



Appetizer
Marinated Salmon
With cucumber and mesclun leaves, citrus dressing


Main Course
*Seared Chicken in Tarragon Jus
With asparagus, roasted mushroom, red pepper and sautéed spinach
A healthier choice – lower in cholesterol and saturated fat



#Singapore Nasi Lemak
Coconut flavored rice with chili sauce, peanuts, anchovies, spiced fish cake, omelette and fried chicken
A popular local fare dish

Seafood Kway Teow
Stir fried wide rice noodles, seasoned oriental vegetables, pickled green chili

Dessert
Vanilla Pear Charlotte Chocolate Cake
With poached pear


From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil


Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section


Champagne and Wine
Champagne
NV Ernest Rapeneau Brut

White
2018 Pikes Riesling Traditionale, Clare Valley, Australia

Red
2016 La Fleur Godard, Francs Cotes de Bordeaux, Bordeaux, France

Fortified
Morris Classic Liqueur Muscat, Rutherglen, Australia

[MAN Flyer]

SQ52 SIN-MAN September 2019

SINGAPORE TO MANCHESTER

supper

Appetiser
Cured salmon with dill, asparagus, mesclun salad, salmon roe and mustard dill dressing

Main Course

Baked Devil's Chicken
With leek, sautéed onion in braising sauce, fingerling potato and mustard bread crumbs

Beef Noodle Soup
Egg noodles in rich beef broth, braised beef brisket, tendon and vegetables

Pearl Couscous and Roasted Mediterranean Vegetable Salad with Grilled Prawns and Pine nuts
Refreshing combination of warmed grilled prawns and roasted vegetables, served on a soft bed of couscous. Pine nuts in the salad provide nourishing nutrients like polyunsaturated fats and essential amino acids

Dessert

Tofu Cheese Cake with Citrus Compote and Strawberries
Vegan cheesecake made from soft tofu which contains health beneficial phytonutrients. Served with citrus compote and strawberries which are rich sources of vitamin C. This dessert is gluten free.

Cheese
Selection of Cheese
Camembert, red Cheddar with mustard seeds and ale and Kikorangi blue garnished with fruit and nut paste and crackers

Fruit

From the Basket
A variety of fresh fruits

From The Bakery

Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Hot Beverage

Coffee and tea
A wide selection of flavours is available in the beverage section

breakfast

Fruit
Selection of Sliced Fresh Fruits

Appetiser
Granola with Cottage Cheese
And kumquat compote

All Bran
With skim or full cream milk

Fruit Yoghurt

Natural Yoghurt

Main Course

Cheese Frittata with Tomato Salsa
Pan-grilled veal sausage, sautéed mushrooms and potatoes

Singapore Fried Carrot Cake
A hearty traditional dish of fried savoury radish-rice flour cake with prawns and pickled turnip

Warm French Toasts
With strawberry compote and mascarpone cheese

From The Bakery

Assorted Bread Rolls and Breakfast Pastries
Served with selection of butter and fruit preserve

Hot Beverage

Coffee and tea
A wide selection of flavours is available in the beverage section

Continental Breakfast
Served with sliced fresh fruit, freshly squeezed orange juice and bakery

[Carfield]

SQ 609 ICN-SIN September 2019

September 2019
Singapore Airlines Business Class
SQ 609 Seoul Incheon to Singapore

Dinner
Hansik

Appetizer
Grilled Tuna with Fine Mesclun and Yuzu Dressing

Main Course
Grilled Pork Belly with bean sauce, Tailfish Sauce, Mushroom, Steamed Rice and Soup
For an authentic experience, place a slice of pork belly onto a salad leaf, add your choice of condiments to form a wrap

Dessert
Corn Mousse Cake

Dinner
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Chardonnay Poahced Prawn and Shaved Fennel
With citrus dressing

Main Course
Grilled Chicken with Grainy Mustard Sauce
Accompanied by sautéed spinach, carrots and roasted rosemary potatoes

Wok-Fried Sliced Beef in Black Bean Paste
With Chinese greens, cauliflower, red capsicum and egg noodles

Baked Halibut with White Wine Sauce
Served with linguine and grilled seasonal vegetables

Dessert
Haagen-Dazs Cookie and Cream Ice Cream

Cheese
Selection of Cheese
Danish Blue, Comte and Saint Andre served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section

SQ609 (DXJ) -3.1JCL

Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2017 Domaine William Fèvre Chablis “Champs Royaux,” Burgundy, France
OR
2017 Bouchard Pere & Fils Pouilly-Fuissé, Mâconnais, Burgudy, France

2017 Weingut Huls Riesling, Mosel, Germany

Red
2016 Catena Paraje Altamira Malbec, Mendoza, Argentina
2015 Chateau Du Taillan, Haut-Médoc, Bordeaux, France

2017 Robert Oatley Shiraz, McLaren Vale, Australia
Or
2016 Jim Barry Lodge Hill Shiraz, Clare Valley, Australia

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 600 SIN-ICN September 2019

September 2019
Singapore Airlines Business Class
SQ 600 Singapore to Seoul Incheon

Lunch
Hansik

Appetizer
Galibi Saelleodeu
Scallop with Korean noodles salad, marinated vegetables and garlic sauce

Main Course
Dak Ggochi Gui
Grilled chicken with mushroom, vegetables, steamed rice, banchan and Korean soup

Dessert
Korean Pear Compote with Red Dates – Pinenuts Tea

Lunch
Appetizer
Antipasto Plate with Balsamic Dressing
Smoked duck breast, Parma ham, mozzarella cheese and tomato

Main Course
*Seared Beef Fillet with Caper-Pistachio Crust
Served with caponata, creamy polenta and balsamic sauce

@Bak Chor Mee
Egg noodles in pork broth, garnished with sliced and minced pork, pork ball, braised mushrooms, fried pork lard and dried sole served with sliced red chili

Salmon Fillet with Smoked Tomato Sauce
Accompanied with fettuccine and ratatouille vegetables

Dessert
Haagen-Dazs Salted Caramel Ice Cream

Cheese
Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section

*Exclusively created by Alfred Portale, New York
@A popular local fare dish

SQ600 (LAJ) -3.1JCL

Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2017 Domaine William Fèvre Chablis “Champs Royaux,” Burgundy, France
OR
2017 Bouchard Pere & Fils Pouilly-Fuissé, Mâconnais, Burgudy, France

2017 Weingut Huls Riesling, Mosel, Germany

Red
2016 Catena Paraje Altamira Malbec, Mendoza, Argentina
2015 Chateau Du Taillan, Haut-Médoc, Bordeaux, France

2017 Robert Oatley Shiraz, McLaren Vale, Australia
Or
2016 Jim Barry Lodge Hill Shiraz, Clare Valley, Australia

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 28 SIN-SEA September 2019

September 2019
Singapore Airlines Business Class
SQ 28 Singapore to Seattle

Lunch
Appetizer
Marinated Prawn on Yam Noodle
With mesclun salad and wasabi soy vinaigrette

Main Course
Oven Roasted Lamb Loin in Thyme Jus
With buttered vegetable medley and mashed potato

*Char Siew and Wanton Noodle Soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings, and leafy greens

Chicken Parmigiana with Marinara Sauce
Served with sautéed vegetables and polenta cake

Malabar Thenga Aracha Meen, Vendakkai Thokku, Keerai Poriyal, Chawal
Malabar fish curry, stir fried spiced okra with tomato, sautéed spinach and basmati rice

Dessert
Viennetta Vanilla Ice Cream

Baked Apple Tart
With mascarpone cream and marinated miniature apple

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section

*A popular local fare dish

Midflight Onwards
Georges Blanc’s Selection
Regarded as one of the few Grand Masters of French cuisine, three-star Michelin chef Georges Blanc blends time-honored tradition and modern innovation to bring to life flavours of the season. He brings to you his recommendation for a most exquisite dining experience in the sky.

Appetizer
Smoked Salmon and Lobster Roulade
Artichoke barigoule, fine mesclun leaves, egg yolk and basil sauce

Main Course
Navarin of Beef Cheek
Served with summer vegetable stew, black olives, potatoes and natural jus

Dessert
Tropical Mousse
With passion fruit marinated citrus fruits

Canyon Ranch Selection
Canyon Ranch has been a trailblazer and an industry leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple and above all, joyful.

Appetizer
Roasted Beets with Burrata
Endive, grapefruit, watercress, hazelnut and beet reduction
221.20.10.12.428

Main Course
Seared Chicken with Lemon Vinaigrette
Zucchini pappardelle, tomatoes and Parmesan cheese
335.15.22.20.847

Dessert
Lavender Flan
Classic baked custard with milk, egg, low far cream cheese and lavender
206.26.9.7.203

Key: Calories.Carb(g).Protein(g).Fat(g).Sodium(mg) (tr-trace)

A second meal service will commence midway through the flight. Make your selection from this menu up two hours before landing.

Canapé
A selection of Canapés
A duo of roasted cremini mushroom with spinach borani, chipotle chicken with mango salsa

Appetizer
#Smoked Salmon and Lobster Roulade
Artichoke barigoule, fine mesclun leaves, egg yolk and basil sauce

Main Course
#Navarin of Beef Cheek
Served with summer vegetable stew, black olives, potatoes and natural jus

@Seared Chicken with Lemon Vinaigrette
Zucchini pappardelle, tomatoes and Parmesan cheese
Served with Canyon Ranch appetizer and dessert

*Chicken and Lamb Satay
Renowned Singapore Favorite
Served with ketupat rice, onion, cucumber and spicy peanut sauce

Paruppu Urundai Kuzhambu, Avarai Poriyal, Parangikai Kootu, Sadam
Steamed lentil dumpling in spicy tangy sauce, stir fried flat beans with coconut
Served with pumpkin curry and ghee rice

Saag Gosht, Khatta Metta Lauki Aam Dal, Sabzi Jalfrezi, Pyax Pulao
Indian braised lamb in spinach, raw mango and bottle gourd lentil, stir fried vegetables and onion rice

Fried Garoupa
With sweet and sour sauce, seasonal vegetables and steamed rice

Dessert
#Tropical Mousse
With passion fruit marinated citrus fruits

Petit Patisserie
Assortment of mini desserts and petite fours

Pralines
Fine Pralines

Cheese
Selection of Cheeses
Red Cheddar, Camembert, and Stilton cheese served with grapes and crackers

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section

#Exclusively created by Georges Blanc, Vonnas
@A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
*A popular local fare dish

Refreshment
A selection of bee hoon or egg noodles with choice of:
Fish balls and minced chicken, or
Leafy greens and mushrooms

*Char Siew and Wanton Noodle Soup
Egg noodles in rich broth garnished with honey roasted pork, pork dumplings, and leafy greens

Tomato Soup
Mushroom Soup

Multigrain Sandwich with Roasted Chicken and Egg Mayonnaise
Roasted Pumpkin, Feta Cheese and Sundried tomato Sandwich

@Greek Yogurt and Granola Parfait
Garnished with homemade granola, fresh berries and coconut flakes
273.27.16.12.74
[Calories.Carb(g).Protein(g).Fat(g).Sodium(mg) (tr-trace)]

Selection of Sliced Fresh Fruits

Selection of Cheeses
Red Cheddar, Camembert, and Stilton cheese served with grapes and crackers

Refreshment
Assorted Nuts
Roasted Cashew Nuts and almond

Assorted Chips
Original Potato Chips and assortment flavoured chips

Honey Mustard Flavored Popcorn

Trail Mix
Dried fruit, chocolate bar and cereal bar

Cookies
Walker Cookies

Chocolate Bar

SQ0028 (LAJ-AUJ-RUJ)-3.1.JCL

Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2018 Giant Steps Chardonnay, Yarra Valley, France
2017 Weingut Huls Riesling, Mosel, Germany

Red
2016 Jim Barry Lodge Hill Shiraz, Clare Valley, Australia
2015 Chateau Du Taillan, Haut-Medoc, Bordeaux, France
2016 Lyeth Estate Meritage, Sonoma Valley, USA
2016 Albert Bichot Corton Grand Cru, Burgundy, France

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 27 SEA-SIN September 2019

September 2019
Singapore Airlines Business Class
SQ 27 Seattle to Singapore

Lunch
Appetizer
Salad of Smoked Salmon
With grilled vegetables and herb vinaigrette

Main Course
Lamb Tagine with Dried Apricots
Grilled Vegetables and saffron couscous

Prawn Dumplings in Superior Soup
With leafy greens and mushrooms

*Angus Beef Burger
Grilled Angus beef patty on toasted sesame seeds bun, American cheddar cheese, pan fried egg, sautéed onion, tomato and parmesan potato wedges with ranch dressing

Murgh Tikka Makhani, Palak Makai, Gajar Methi Ki Sabzi, Pulao
Indian butter chicken, spinach corn stew, stir fried carrots with fenugreek leaves and basmati rice

Dessert
Haagen-Dazs Sea Salt Caramel Truffle Ice Cream

Black Berry Flan
With berry compote

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section

*A popular local fare dish

Midflight Onwards
Suzanne Goin’s Selection
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavours with Californian creativity

Appetizer
Roasted Baby Leek and Soft Egg Salad
With mustard breadcrumbs, Dijon mustard vinaigrette

Main Course
Oven Roasted Lamb Loin
With kale bread pudding, tapenade and roasted cherry tomatoes

Dessert
Yogurt Panna Cotta with Hemp Seed Granola and Pomegranate Blueberry Compote

Canyon Ranch Selection
Canyon Ranch has been a trailblazer and an industry leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple and above all, joyful.

Appetizer
Prawn Ceviche with Lavosh
Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers
207.22.15.8.300

Main Course
Seared Chicken with Lemon Vinaigrette
Zucchini pappardelle, tomatoes and Parmesan cheese
335.15.22.20.847

Dessert
Lemon Angel Food Cake
Blueberry compote
140.32.3.1.82

Key: Calories.Carb(g).Protein(g).Fat(g).Sodium(mg) (tr-trace)

A second meal service will commence midway through the flight. Make your selection from this menu up two hours before landing.

Appetizer
#Roasted Baby Leek and Soft Egg Salad
With mustard breadcrumbs, Dijon mustard vinaigrette

Main Course
#Oven Roasted Lamb Loin
With kale bread pudding, tapenade and roasted cherry tomatoes

@Seared Chicken with Lemon Vinaigrette
Zucchini pappardelle, tomatoes and Parmesan cheese
Served with Canyon Ranch appetizer and dessert

*Asado Style Grilled Beef Fillet
With vegetable, mashed potato and chimchurri sauce

Fish Congee
Rice porridge with sliced grouper fillet

Deep Fried Pork in Sweet Vinegar Sauce
With Chinese Vegetables and egg fried rice

Kaddu Ki Sabzi, Gajar Matar Masala, Dal Hariyali, Jeera Pulao
Stir fried pumpkin, spiced carrot green peas, lentil and vegetable stew, cumin rice

Dessert
#Yogurt Panna Cotta with Hemp Seed Granola and Pomegranate Blueberry Compote

Petit Patisserie
Assortment of mini desserts and petite fours

Pralines
Fine Pralines

Cheese
Selection of Cheeses
Goat Humbolt Fog, Yellow Cheddar, Kerrygold Reserve, Martin Scholoss cheese served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavours is available in the beverage section

#Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
@A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.
*A popular local fare dish

Refreshment
A selection of la mian or flat rice noodles with choice of:
Poached sliced chicken and Chinese Greens, or
Leafy greens and mushrooms

Prawn Dumplings in Superior Soup
With leafy greens and mushrooms

Tomato Soup
Mushroom Soup

Multigrain Bread
With jerk chicken, tomato, honey mustard mayonnaise and lettuce

Vegetarian Tortilla Wrap
With roasted eggplant and sundried tomato hummus spread

@Greek Yogurt and Granola Parfait
Garnished with homemade granola, fresh berries and coconut flakes
273.27.16.12.74
[Calories.Carb(g).Protein(g).Fat(g).Sodium(mg) (tr-trace)]

Selection of Sliced Fresh Fruits

Selection of Cheeses
Goat Humbolt Fog, Yellow Cheddar, Kerrygold Reserve, Martin Scholoss cheese served with garnishes

Refreshment
Assorted Nuts
Original Sun Chips
Sweet and Salty Flavored Popcorn
Cookies – Milano Cookies
Assorted Biscuits
Herhsey’s Cookies and Cream Bar

SQ0027 (LAJ-AUJ-RUJ)-3.1.JCL

Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2018 Giant Steps Chardonnay, Yarra Valley, France
2017 Weingut Huls Riesling, Mosel, Germany

Red
2016 Jim Barry Lodge Hill Shiraz, Clare Valley, Australia
2015 Chateau Du Taillan, Haut-Medoc, Bordeaux, France
2016 Lyeth Estate Meritage, Sonoma Valley, USA
2016 Albert Bichot Corton Grand Cru, Burgundy, France

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 36 SIN-LAX July 2019

July 2019
Singapore Airlines Business Class
SQ 36 Singapore to Los Angeles

The first service begins soon after your journey starts.

Breakfast
Fruit
Selection of Sliced Fresh Fruits

Appetizer
Cornflakes
With skim or full cream milk

Swiss Muesli
With skim or full cream milk

Fruit Yogurt
Natural Yogurt

Main Course
Baked Crepe with Scrambled Eggs
Pan fried veal sausage, marinated tomato and roesti potatoes

Oriental Roast Duck
With Chinese greens, carrot and egg noodles

Selection of Dim Sum
Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.

Carlo Cracco’s Selection
Regarded as a leader in a new generation of progressive Italian cuisine, two Michelin-star chef Carlo Cracco artfully infuses culinary creativity with classic flavors. He brings to you his recommendation for a most exquisite dining experience in the sky.

Appetizer
Marinated Prawns
With Jerusalem artichoke, bell peppers and anchovy cream

Main Course
Pan Seared Salmon Fillet with Lettuce Puree
Artichoke hearts, cherry tomato and sugar snap peas

Dessert
Sicilian Cannoli with Ricotta Cheese Chocolate
And Morello Cherry

Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.

Appetizer
Roasted Fennel and Peach Salad
Mascarpone cheese, candied walnuts, endive, watercress and balsamic reduction

Main Course
Braised Grass Fed Beef Short Ribs
Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata

Dessert
Lavender Flan
Classic baked custard with milk, egg, low fat cream cheese and lavender

Midflight onwards
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce

Appetizer
*Marinated Prawns
With Jerusalem artichoke, bell peppers and anchovy cream

Main Course
*Pan Seared Salmon Fillet with Lettuce Puree
Artichoke hearts, cherry tomato and sugar snap peas

#Braised Grass Fed Beef Short Ribs
Turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert

Teochew Style Braised Soya Duck
With yam rice, bean curd and leafy greens
A popular local fare dish

Seafood Rice Vermicelli
With prawn, scallop, leafy greens and black mushrooms

Sun-dried Tomato Omelette
Pan-fried veal sausages, green beans, sautéed mushrooms and rosemary garlic potatoes

Selection of Dim Sum
Fun quin with roasted pork, seiw mai, seafood pickle cabbage dumpling and steamed vegetarian dumpling

Dessert
*Sicilian Cannoli with Ricotta Cheese Chocolate
And Morello Cherry

Petit Patisserie
Assortment of mini desserts and petite fours

Pralines
Fine Pralines

Cheese
Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers

Fruits from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

*Exclusively created by Carlo Cracco of Ristorante Cracco, Milan
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.

Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.

Refreshment
A selection of bee hon or egg noodles with choice of:
Fish balls and minced chicken, or
Black Mushrooms and Chinese greens

Prawn Dumplings in Superior Soup
With leafy greens and mushrooms

Tomato Soup
Mushroom Soup

Warm Sandwich with Thai Style Chicken and Tom Yum Spread
Roasted Pumpkin, Feta Cheese and Sundried Tomato Sandwich

Greek Yogurt and Granola Parfait
Garnished with home granola, fresh berries and coconut flakes

Selection of Sliced Fresh Fruits

Selection of Cheese
Red Cheddar, Camembert and Stilton Cheese served with grapes and crackers

Assorted Nuts
Roasted cashew nut and almond

Assorted Chips
Original potato chips and assortment flavored chips

Honey Mustard Flavored Popcorn

Trail Mix
Dried fruit, chocolate bar and cereal bar

Cookies
Walker Cookies

Ben & Jerry’s Ice Cream

SQ036 (BBJ-AXJ-RUJ)-1.1 JCL

Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France

White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia

2017 Weingut Huls Riesling, Mosel, Germany

Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France

2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 35 LAX-SIN July 2019

July 2019
Singapore Airlines Business Class
SQ 35 Los Angeles to Singapore

The first service begins soon after your journey starts.

Lunch
Appetizer
Tian of Crab with Apple and Prawns with Mesclun

Main Course
*Pork Shoulder Confit
On braised red cabbage with scrambled apples and arugula

Stir-Fried Beef
With black bean sauce, Chinese vegetable and fried rice

Malabar Vegetable Briyani and Chettinad Urundai Kuzhumbu
Vegetable briyani with vegetable dumplings simmered in South Indian spices

Dessert
Ben & Jerry’s Chunky Monkey Ice Cream
Banana ice cream with fudge chunks and walnuts

Apricot Crumble Cake
With whipped cream

Fruits from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

A second meal service will commence midway through the flight.
Make your selection from the menu up to two hours before landing.

Midflight onwards
Suzanne Goin’s Selection
One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.

Appetizer
Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing

Main Course
Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing

Dessert
Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp

Canyon Ranch’s Selection
Canyon Ranch has been a trailblazer and an industry-leading proponent of the wellness lifestyle living for nearly 40 years. The Canyon Ranch food philosophy is simple and consistent: when you eat better, you feel better. Featuring meticulously sourced seasonal ingredients, these dishes honor such philosophy and share the love of food that is delicious, simple, and above all, joyful.

Appetizer
Prawn Ceviche with Lavosh
Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers

Main Course
Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata

Dessert
Fresh Apple Frangipane Tart
Whipped ricotta cheese

Midflight onwards
Appetizer
*Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast, dried fig, roasted walnuts, grape reduction dressing

Main Course
*Grilled Prawns
On sweet corn and poblano pepper pudding and mizuna leaves drizzled with herb anchovy dressing

#Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata
Served with Canyon Ranch appetizer and dessert

Braised Bee Hoon
With shredded chicken, Chinese greens and mushrooms

Selection of Dim Sum
Glutinous rice, pork dumpling, prawn dumpling and vegetable dumpling

Pulled Pork Burritos with Refried Bean and Sour Cream
Mexican red rice, cheddar cheese and tomato salsa

North Indian Paneer with Tomato Sauce
With stir fried vegetable, yellow lentil stew and dill raisin rice

Dessert
*Chocolate Cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp

Petit Patisserie
Assortment of mini desserts and petite fours

Pralines
Fine Pralines

Cheese
Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes

Fruits from the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter and flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

*Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
#A simple and joyful wellness selection created by Canyon Ranch, an industry-leading proponent of the wellness lifestyle living for nearly 40 years.

Satisfy any midflight cravings with a variety of healthy and indulgent refreshment on board.

Refreshment
Wonton Noodle Soup
Egg noodles in rich broth garnished with shrimp-pork dumpling
Or Leafy Greens with mushroom

La Main Noodles
With poached sliced hicken and Chinese greens

Mushroom Soup
Tomato Soup

Smoked Chicken in Multigrain Bread
Mesclun Salad, hummus and tabbouleh salad

Ciabatta with Roasted Eggplant and Sundried Tomato
Hummus spread

Greek Yogurt and Granola Parfait
Garnished with homemade granola, fresh berries and coconut flakes

Selection of Sliced Fresh Fruits

Selection of Cheese
Camembert, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes

Assorted Nuts
Roasted Cashew nuts and almond

Maui Style Potato Chips
Assorted Randy’s Doughnuts
Chewy Chocolate Granola Bar
Grandma’s Cookies
Kit Kat Chocolate

SQ035 (LAJ-AUJ-RUJ)-1.3 JCL

Wine List
Champagne
Charles Heidsieck Brut Réserve, Champagne, France

White
2015 Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, California
Or
2017 Leeuwin Estate Prelude Vineyards Chardonnay, Margaret River, Australia

2017 Weingut Huls Riesling, Mosel, Germany

Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Bellevue, Fronsac, Bordeaux, France

2017 Robert Oatley Shiraz, McLaren Vale, Australia
2015 Arrowood Sonoma County Cabernet Sauvignon, California, USA

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[aflyer]

* denotes what I had

SQ031 SFO to SIN
After take off
Appetizer
Smoked Salmon
Garnished with herb cheese, heart of palm, endives, mixed salad, lemon wedged

Main course
*Spice Rubbed Beef Fillet in Chipotle Steak Sauce
With sauteed spinach and new potatoes

Hong Kong Style Wanton Noodle Soup
Egg noodles in a rich pork broth garnished with shrimp dumplings and leafy greens

Baked Cod Veracruz
Baked Cod Fillet with Caper-Tomato Salsa
Served with buttered vegetables and pasta

Murgh Makhani, Sabzi Jalfrezi, Da Amritsari, Pulao
Indian butter chicken, vegetable, braised dal Amritsari style with gourd and basmati rice

Dessert
Haagen Dazs Mango Sorbet

*Dark Chocolate Creme Brulee
With fresh berries

Fruit
From the Basket
A variety of fresh fruits

From the bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Coffee and Tea

MIDFLIGHT ONWARDS
(There were two appetiser choices listed on the menu but they only seemed to be offering one of them - though my stewardess seemed to be very new and quite nervous so maybe it was a misunderstanding)

Appetiser
*Haricot Verts, Radicchio, Smoked Duck, Saba Dressing
Salad of green beans and bitter radicchio leaves garnished with smoked duck breast

Prawn Ceviche with Lavosh
Marinated prawns in citrus juice, garnished with orange, cucumber, grapefruit and bell peppers

Main Course
Seared Bass Fillet in Golden Raisin and Xeres Vinegar Butter
With slow cooked kale and pumpkin puree

*Citrus Braised Pork Shoulder
White bean cassoulet, spinach and parsley Marcona gremolata

Soya Sauce Chicken Rice
With black mushrooms, Chinese greens and fragrant rice

Selection of Dim Sum
Pan fried radish cake, pork dumpling, prawn dumpling and vegetable dumpling

Rara Gosht, Dhingri Palak, Channa Masala, Jeera Pulao
Braised lamb in tomato garlic gravy, spiced spinach and mushrooms, chick peas with masala spice and cumin flavoured rice

Bhindi Masala, Subzi Korma, Cholar Dal Narkel Diye, Bengali Pulao
Okra with masala spice, vegetables in cashew gravy, tempered gram served with cashew nuts and dried fruit in rice

Dessert
*Chocolate cake
Chocolate cream and mousse cake served with chocolate caramel sauce and cocoa nib crisp

French Apple Frangipane Tart
Whipped ricotta cheese

Petit Patisserie
Assortment of mini desserts and petite fours

Fine pralines

Selection of cheeses
Marina French Triple Cream Brie, Point Reyes Bay Blue and Cabot Cloth Bound cheeses served with garnishes

Fruit
From the Basket
A variety of fresh fruits

From the bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavoured olive oil

Coffee and Tea

[Carfield]

SQ 863 HKG-SIN June 2019

June 2019
Singapore Airlines Business Class
SQ 863 Hong Kong to Singapore

Zhu Jun’s Choice
Shi Quan Wei Mei

Side Dish
Scallion Oil Marinated Celtuce

Cold Appetizer
Spicy Pine Nuts Beef Tendon Jelly and Green Peas with Lilly Bulbs

Main Course
Chicken and Cep Mushroom Roll
With broccoli, Yangzhou shrimp and ham fried rice

Dessert
Green Tea and White Bean Pastry
Green Tea contains bioactive compounds that improve health

Lunch
Appetizer
Hot Smoked Salmon and Asparagus Salad
With herb vinaigrette

Main Course
@Seared Beef Fillet with Madeira Sauce
With roasted vegetables and asparagus
A healthier choice – lower in carbohydrate

#Teochew Style Braised Goose
With tofu, peanuts, soya egg and steamed rice
A popular low fare dish

Sautéed Seafood with Americaine Shellfish Sauce
Vegetable medley and linguine pasta

Dessert
Chocolate Peanut Butter Mousse Cake

Cheese
Selection of Cheese
Somerset Brie, Pecorino and Blue Stilton cheeses with garnishes

Fruit – From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

SQ863 (LAJ)-3.1 JCL

Champagne and Wine
Charles Heidsieck Brut Resérve, Champagne, France

White
2018 Mount Riley Sauvignon Blanc, Marlborough, New Zealand
Or
2018 Nautilus Sauvignon Blanc, Marlborough, New Zealand

2017 Bouchard Pere & Fils Pouilly-Fuisse, Maconnais, Burgundy, France

Red
2016 Clarendelle, Bordeaux, France
Or
2015 Chateau Tour Haut Caussan, Medoc, Bordeaux, France

2014 Marchesi De Frescobaldi Nipozzano Chianti Rufina Riserva, Tuscany, Italy
2016 Artadi Vinas De Gain, Rioja, Spain

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 860 SIN-HKG June 2019

June 2019
Singapore Airlines Business Class
SQ 860 Singapore to Hong Kong

To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selection of Sliced Fresh Fruits

Appetizer
Cornflakes
With skim or full cream milk

Whole Wheat Cereal with Fruits
With skim or full cream milk

Fruit Yogurt
Natural Yogurt

Main Course
Selection of Dim Sum
Pan fried radish cake with pork, scallop dumpling, vegetarian spinach dumpling and har kow

#Singapore Roti Prata
Fried Indian Flat Bread served with spicy fish curry
A popular local fare dish

@Egg White Vegetable Omelette with Roasted Tomato Sauce
Pan fried apple sausage, marinated tomato and roasted potatoes

Dessert
Vienetta Vanilla Ice Cream

From the Bakery
Assorted Bread Rolls & Croissants
Served with butter and fruit preserves

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.
SQ 860 (BRJ) – 3.1 JCL

[Carfield]

SQ 2 SIN-HKG-SFO March 2019 Business Class

March 2019
Singapore Airlines Business Class
SQ 2 Singapore to Hong Kong

After take-off
Shi Quan Wei Mei
Side Dish
Scallion Oil Marinated Chicken

Cold Appetizer
Hot and Sour Spiced Beef with Jiu Niang Cherry Tomato

Main Course
Poached Sliced Sea Bass in Pickle Sauce
Stir fried eggplant and sweet potato rice

Dessert
Chilled Pumpkin Mixed Grain Soup
With White Fungus and Dried Longan

*Exclusively Created by Zhu Jun of Jade Garden Restaurant, Shanghai

Appetizer
Marinated Prawns with Greek salad
Served with herb dressing

Main Course
Pan Fried Tournedos of Beef on Shallot Sauce
With roasted potatoes and chunky vegetables in parsley butter

Oriental Roast Duck
With Chinese greens, carrot and egg noodles

Salmon Fillet with Smoked Tomato Sauce
Accompanied with fettuccine and ratatouille vegetables

Dessert
Chocolate and Banana Tart

Cheese
Selection of Cheese
Emmenthal, garlic cheese, and smoked mozzarella served with garnishes

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter of flavored olive oil

Pralines
Fine Pralines

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

Hong Kong to San Francisco

After take off

Appetizer
Salad of Tea Smoked Duck
With Asian slaw, melon and tangerine vinaigrette

Main Course
*Roasted Garlic Salmon Fillet
Petit pois, fine beans, red capsicum, and aigrelette sauce

Knife Shaved Noodles in Pork Soup
With braised pork rib and Chinese greens

Angus Beef Burger
Grilled Angus beef patty on toasted sesame seeds bun, American cheddar cheese, pan fried egg, sautéed onions, tomato and parmesan potato wedges with ranch dressing

Dessert
Profiteroles
With green tea cream filling

Cheese
Selection of Cheese
French Brie, Comte and Cambozola cheeses served with garnishes

Fruit From the Basket
A variety of fresh fruits

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter of flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

*Exclusively created by Georges Blanc, Vonnas

Should you fancy a snack or something more substantial in between your meals, simply make your selection known to us anytime.,

Delectable

Noodles
Seafood Noodles
With prawns and vegetables

Chicken Noodles
With Chinese Greens

Vegetarian Noodles
With lettuce, black mushroom and red chili

Sandwiches
Multi-Grain Sandwich with BBQ Tofu and Tzatziki Cucumber Spread
Tortilla Wrap with Cajun Spiced Chicken and Sour Cream Spread
Tomato Soup

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Cereal Bar
Assorted Biscuits
Fresh Fruits

Before Touch Down
To Start With
Juices Freshly Squeezed or Chilled
A choice of orange, apple or tomato

Fruit
Selected of Sliced Fresh Fruits

Appetizer
Raisin Bran
With Skim or full cream milk

Cornflakes
With Skim or full cream milk

Fruit Yogurt
Natural Yogurt

Main Course
Selection of Dim Sum
Steamed rice roll with chicken, pork dumpling, crab meat dumpling and scallop dumpling

Fresh Toast with Maple Syrup
With scramble egg, pork sausages, and vine tomato

Baked Egg with Hollandaise Sauce
With chicken sausage, sautéed mushrooms, cherry tomato and roesti potatoes

From the Bakery
Assorted Bread Rolls and Breakfast Pastries
Served with butter and fruit preserve

Hot Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section.

Served 1.5 hours prior to arrival
Continental Breakfast
Served with sliced fresh fruit, freshly squeezed orange juice and bakery

SQ002 (DAJ-SMJ-SRJ-BCJ)-3.1 JCL

Champagne and Wine
Champagne
Charles Heidsieck Brut Reserve, Champagne, France

White
2017 Weingut Huls Riesling, Mosel, Germany
2015 Cambria Benchbreak Chardonnay, Santa Maria Valley, Central Coast, Callifornia, USA, USA

Red
2015 Chateau Rahoul Graves, Bordeaux, France
Or
2015 Chateau Bellevue Fronsac, Bordeaux, France

2015 Zonte’s Footsteps “The Lake Doctor” Shiraz, Langhorne Creek, Australia
Or
2017 Robert Oatley Shiraz, McLaren Vale, Australia

Port
Dow’s 10-Year-Old Tawny Port, Douro, Portugal

[Carfield]

SQ 185 SGN-SIN March 2019

March 2019
Singapore Airlines Business Class
SQ 185 Ho Chi Minh City to Singapore

After takeoff
Appetizer
Prawn Caesar Salad
Prawns with Romaine lettuce, parmesan cheese and croutons, creamy Caesar dressing

Main Course
*Vadouvan Curry Spiced-Chicken Breast with Preserved Lemon
Accompanied by mashed potato and sautéed bayaldi vegetables

Wok Fried Sliced Beef in Black Pepper Sauce
With Chinese greens, carrots, mushrooms and egg noodles

Oriental Style Steamed Fish in Chili Sauce
With Asian vegetables and turmeric rice

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

Dessert
Mango Sweet Paste

From the Bakery
Assorted Bread Rolls and Gourmet breads
Served with selection of butter or flavored olive oil

Hot Beverage
Coffee and Tea
A wide selection of flavors is available

SQ 185 (DZJ)-3.1 JCL

[Carfield]

SQ 186 SIN-SGN March 2019

Only a thin menu card with no wine list

March 2019
Singapore Airlines Business Class
SQ 186 Singapore to Ho Chi Minh City

After takeoff



Appetizer
Marinated Prawn on Yam Noodles
With mesclun salad and wasabi soy vinaigrette



Main Course
*Roasted Veal Loin on Natural Jus
With baby carrots, asparagus, peas, pearl onions and garlic mashed potatoes

Ikan Serunding Kelapa dan Nasi Merah
Malay style fish with desiccated coconut, vegetables, braised jackfruit and red rice

Braised Noodles with soya chicken and Chinese greens

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

Dessert
Chocolate Truffle Cake



From the Bakery
Assorted Bread Rolls and Gourmet breads
Served with selection of butter or flavored olive oil


Hot Beverage
Coffee and Tea
A wide selection of flavors is available

SQ 186 (DZJ)-3.1 JCL

Book the Cook
Chargrilled Soya Beef
Japanese-style beef served with vegetables cooked in mirin and shimeji mushroom rice,
Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata

[PPSFlyer]

I'm made to understand that at 35k feet, our taste buds are less sensitive. http://blog.jetblue.com/why-does-foo...n-an-airplane/

Additionally, our Singapore Health Promotion Board has been drilling in to local food producers from hawker centres to resturants to cut down on sodium and unhealthy fats. Presumably SATS has not been spared the finger-wagging.

I understand that, however, some of the other dishes are nice, eg. Nonya Asam Fish, Seared Lamb Loin and Black Cod. Even the unagi kabayaki ex-JPN tastes nice to me, so not sure why the pad thai is just rice noodles with no taste. One reason that I have been telling myself is that, they are unable to replicate the wok hei that we get when eating pad thai in BKK.