SQ Raffles Class Menus

[itami]

SQ 872 SIN-HKG November 2010

dinner menu SINGAPORE TO HONG KONG

Starter
Marinated seafood salad with charred asparagus and mesclun
Olive oil dressing

Main
^Chicken roulade in hot and sour sauce, spinach tofu with mushroom and steamed rice

*Beef fillet in red wine sauce with sauteed spinach, glazed carrot and mushroom

Fried Hokkien mee
A popular local fare of noodles cooked with prawn, squid and pork

Panfried garoupa in pesto veloute with roasted vegetables and mashed potatoes


Finale
Choice of ice cream
Coconut ice cream or chocolate truffle ice cream with mango salad

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

^Exclusively created by Chef Sam Leong, Singapore
* A healthier choice - lower in carbohydrates and calories than our main selection

SQ872A SIN-HKG (D1) 68-1.1 10-11 RC

[itami]

SQ 871 HKG - SIN November 2010

dinner menu HONG KONG TO SINGAPORE

Starter
Marinated prawns with spicy kong choi-pomelo salad
Lime dressing

Main
^Salmon fillet with potatoes, grilled onions, haricot verts and chipotle puree

*Seared tournedos of beef with thyme jus, roasted pumpkin mash and seared asparagus

Soya sauce chicken with steamed rice

Slow braised Oriental style lamb shank, seasonal vegetables and fried noodles

Finale
Choice of ice cream
Chocolate-orange or macadamia flavour served with fruit coulis

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

^Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
* A healthier choice - lower in carbohydrate and calories than our main selection

SQ871A HKG-SIN (D1) 68-1.1 10-11 RC

[cmy]

SIN-TPE-SIN (Jan 5, 2010)

[ADL_SQ]

SQ12 SIN-LAX (via NRT) December 2010

lunch menu SINGAPORE TO TOKYO

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Assorted Asian appetiser
Tandoori chicken with cucumber raita, roasted duck with achar
and Thai style chicken with glass noodles

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

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

Seared salmon fillet served with shellfish sauce, roasted
vegetables and olive oil flavoured potatoes

Finale
Vanilla ice cream with berry compote, crispy tuile

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

Hanakoireki
Embark on a culinary journey that takes you through the changing flavours
of the seasons. Savour the best of spring, summer, autumn and winter in this
delectable Japanese meal for the most discerning palate.

Ichino Jyu
Sakizuke
Persimmon tossed with sesame seed vinegar

Sunomono
Tossed grilled mataki and watercress, marinated mackarel, shaved ginger snow flakes

Shiizakana
Grilled omelette, seasoned chrysanthemum leaf and flower

Men
Udon

Nino Jyu
Ha Sun
Crabmeat sushi rolled with turnip, stuffed lotus root, skewered fishball with
shishito and mustard paste, simmered yam with miso sauce

Takiawase
Simmered duck, duck dumpling, turnip, Kyoto carrot, kujyonegi

Kuchitori
Cod roe cake, toasted chestnut mash, candied walnuts, smoked salmon turnip
roll, pickles

Yakimono
Grilled sancho flavoured king fish

Gohan
Steamed rice with minced chicken topping

Tome-W a n
Miso soup

Mizugashi
Movenpick mango and passionfruit sorbet with fruit salad

dinner menu TOKYO TO LOS ANGELES

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Sake Tataki
Seared salmon and miso gratinated scallop served with mixed
salad and assorted cress, wasabi tobiko

Main
Baked herb crusted sea perch fillet served with
horseradish sauce, sauteed spinach and steamed potato

Wagyu Yakiniku
Japanese style wagyu beef steak served with steamed rice
and pickled vegetables

Pan fried chicken breast served with grainy mustard
sauce, roasted vegetables and mashed potato

Finale
Tiramisu cake

Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

Hanakoireki
Embark on a culinary journey that takes you through the changing flavours
of the seasons. Savour the best of spring, summer, autumn and winter in this
delectable Japanese meal for the most discerning palate.

Ichino Jyu
Sakizuke
Yuzu curd with dashi jelly, wasabi

Sunomono
Lotus root with chilli cod roe, kasugo-dai sushi
egg yolk sushi, conger eel burdock roll, ginger stick

Shiizakana
Prawn and vegetable omelette, kinkan

Men
Udon noodles, fried beancurd, spring onion
seaweed and wasabi

Nino Jyu
Ha Sun
Simmered prawn, grilled duck, broad bean

Yakimono
Grilled red snapper saikyo style, herring rolled with kelp

Takiawase
Mountain vegetable rolled with fried bean curd
radish, arrowhead, nabana with minced chicken sauce

Kuchitori
Vinegared radish and carrot julienne, wakame, cucumber
surf clam, egg yolk sauce

Gohan
Steamed rice with mushrooms

Tome-W a n
Miso soup

Mizugashi
Green tea cake

light bites menu TOKYO TO LOS ANGELES

Noodles
Kitsune udon
White wheat noodles in light fish broth garnished with sweetened
beancurd and fish cake

Tempura udon
White wheat noodles in light fish broth garnished with tempura

Vegetarian and non vegetarian instant noodles

Sandwiches
Japanese style chicken katsu sandwich

Tortilla wrap with cream cheese, avocado salsa and
roasted vegetables

Snacks
Assorted nuts

Potato chips

Waffle

Chocolate bar

Assorted biscuits

A selection from the fruit basket

before touch-down TOKYO TO LOS ANGELES

Prelude
A choice of apple, tomato or freshly squeezed orange
juice

Sliced fresh fruit

Starter
Choice of cereal or yoghurt
Cornflakes with milk or yoghurt

Main
Braised noodles with sliced pork, seafood and
vegetables

Omelette with cheese, chicken sausage, baked beans,
sauteed mushroom and roasted potato

Breads
Assorted breakfast rolls
Butter - Fruit preserve

Beverages
Gourmet coffees & selection of fine teas

Your breakfast choice
This convenient breakfast option lets you enjoy
all the sleep you want, uninterrupted. Please inform our crew
of your choice before lights out - if they do not receive your selection,
you will be awakened in time for The Complete Breakfast.

The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival

Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival

* Kindly refer to the breakfast menu

Hanakoireki
Embark on a culinary journey that takes you through the changing flavours
of the seasons. Savour the best of spring, summer, autumn and winter in this
delectable Japanese meal for the most discerning palate.

Kuchitori
Seasonal fresh fruits

Yakimono
Grilled yellow tail with sancho pepper
grated radish and grilled cod roe

Takiawase
Fried vegetables, taro, turnip, green beans and carrot

Sunomono
Omelette
Assorted pickles

Gohan
Plum flavoured steamed rice

Tome-W a n
Miso soup

[itami]

SQ 408 SIN-DEL January 2011

dinner menu SINGAPORE TO DELHI

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Mesclun with spiced prawn and roasted vegetable salad
Lemon yoghurt dressing

Main
*Jhangi champein, bhein palak, rajimah anardana and zaitoomi pulao
Mint flavoured lamb, lotus stem with spinach, spiced kidney bean and olive pilaf rice

Seafood udon soup
White wheat noodles in light chicken broth garnished with prawns, scallops, sliced fish and seaweed

Pan fried chicken with coriander veloute, sauteed spinach, carrot, cauliflower and roasted potatoes

Paneer makhani with palak methi baingenbhatra and cumin pilaf
Spiced cottage cheese, minced spinach and cumin rice

Finale
Coconut ice cream with mango

Ice Jelly with fresh fruit

Gorumet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

*Exclusively created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai

SQ408XB SIN-DEL (D) 120-1.1 12-01 BC

[itami]

SQ 407 DEL-SIN January 2011

dinner menu DELHI To SINGAPORE

Prelude
Fresh Garden greens with cold roasted chicken salad

Main
*Ambada palak ka gosht, makai kaju shaak, gujranwala dal and suva aloo cranberry pulao
Rose flavoured lamb with spinach, corn with cashewnuts, tempered black lentil and potato-cranberry pilaf rice

Kung pao chicken with dried chilli, stir-fried vegetables and steamed rice

Pan fried fish fillet with cilantrosauce, ratatouille and saffron potatoes

Paneer chutney dal laziz, gobi ki taheru and kabuli gilouti
Tempered lentil and cottage cheese flavoured with mint chutney served with Hyderabad style cauliflower biryani

Finale
Seasonal fruits kulfi
Indian ice cream

Gorumet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

*Exclusively created by Sanjeev Kapoor, Indian Celebrity Master Chef, Mumbai

SQ407XB SIN-DEL (D) 120-1.1 12-01 RC

[ADL_SQ]

SQ279 SIN-ADL January 2011

To allow you a longer period of undisturbed rest, please let us know
your preference for the following meal service options:
- To be served your meal soon after take-off
OR
- To be served your meal about 2 hours before arrival

Main
*Braised beef cheek with daikon in superior sauce,
selected vegetables and steamed rice

Warm chicken and leek pie with onion jam and roasted
vegetables

Dim sum selection
Ee fu noodles with roasted pork, pork dumpling, stuffed flower
mushroom and har kow

American Breakfast
Yoghurt
Cheese omelette with herbs, panfried ham, roma tomato,
mushrooms and potato
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

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

Finale
Gourmet coffees & selection of fine teas

*Exclusively created by Chef Sam Leong, Singapore

SQ279C SIN-ADL (CM1) 22-1.1 01-02 RC

[dan1431]

I realize that this is probably a stupid question but how does one decipher the menu code found at the bottom of many of the menus posted here? Specifically the portion found after the type of meal.

As an example how does one decipher the bolded portion from Loran's Post RE: SQ973 BKK-SIN?

SQ973A BKK-SIN (BRN) 80- 1.1 10-11 RC

Thanks,
Dan

[9V-JKL]

I know some of it.

BRN = Brunch
80 = I don't know
1.1 = 1 sector and 1st meal service. For flights like SIN-DME-IAH, SIN-DME would be 1 and DME-IAH would be 2. For each sector that has multiple service, it would be 1,2 and 3 like supper, lite bites, breakfast
10-11 = months (Oct & Nov)
RC = RAFFLES Class

[dan1431]

I know some of it.

BRN = Brunch
80 = I don't know
1.1 = 1 sector and 1st meal service. For flights like SIN-DME-IAH, SIN-DME would be 1 and DME-IAH would be 2. For each sector that has multiple service, it would be 1,2 and 3 like supper, lite bites, breakfast
10-11 = months (Oct & Nov)
RC = RAFFLES Class

Thank you!
Dan

[9V-SIA]

I know some of it.

BRN = Brunch
80 = I don't know
1.1 = 1 sector and 1st meal service. For flights like SIN-DME-IAH, SIN-DME would be 1 and DME-IAH would be 2. For each sector that has multiple service, it would be 1,2 and 3 like supper, lite bites, breakfast
10-11 = months (Oct & Nov)
RC = RAFFLES Class

Everything you wanted to know about SQ but were afraid to ask.
Answered!
Thanks 9V-JKL

[9V-JKL]

Everything you wanted to know about SQ but were afraid to ask.
Answered!
Thanks 9V-JKL

Almost everything.... I don't know what the 80 is

[StarG]

"A" seems to be the cycle of the menu.

[Kyo]

SQ 810 SIN - PEK / SQ 801 PEK - SIN January 2011

dinner menu SINGAPORE TO BEIJING

Prelude
Satay
With onion, cucumber and spicy peanut sauce

Starter
Marinated scallops with Asian slaw
Singapore dressing

Main
* Pan seared rolled beef with enoki mushroom, fine beans in xo sauce, wok fried egg noodles

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

** Sauteed prawns in tomato coulis, roasted vegetables and sauteed baby spinach

Lamb loin in tapenade jus with roasted eggplant, capsicum, asparagus and olive oil-smashed potatoes


Finale
Choice of iced dessert
Lemon and lime sorbet or dark chocolate ice cream with berry coulis


Gourmet cheese with garnishes

A selection of fresh fruit

Gourmet coffees & selection of fine teas, with pralines

* Exclusively created by Chef Sam Leong, Singapore
** A healthier choice - lower in carbohydrate and calories than our main selection

SQ810C SIN - PEK (D) 59-1.1 01 RC

menu BEIJING TO SINGAPORE

To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
-To be served your meal soon after take-off
OR
-To be served your meal about 2 hours before arrival

Main
Foccacia with roasted chicken-mozzarella cheese, mixed salad and chef's dressing

Fried noodles with seafood and vegetables, shrimp dumpling

Lotus leaf rice
Steamed fragrant rice with chicken, chestnut and dried shrimps

American Breakfast
Yoghurt
Cheese omelette with veal sausage, roma tomato, spinach and potato
Bread selection with preserves

Continental Breakfast
Assorted bread with preserves

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

Finale
Gourmet coffees & selection of fine teas

SQ801C PEK - SIN (CM1) 59-1.1 01 RC

[milehighj]

SQ38 SIN-LAX / SQ37 LAX-SIN / Feb 2011