SQ Raffles Class Menus

[SQ LPP]

Drinks Menu - TP 01/08

Cocktails

MIX OF THE MONTH

Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-UP

SINGAPORE AIRLINES UNIQUE CREATIONS

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

Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-UP

Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda

Kris in Love
A delightful concoction of white wine stirred with 7-UP

Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-UP

Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon topped with 7-UP

Golden Spice
A refreshing, zesty mix with lime cordial, given a spicy relish through equal parts of pineapple juice and ginger ale

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

Tropical Fizz
An invigorating concoction of pineapple juice and bitter lemon


ALL - TIME FAVOURITES

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

Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worchestershire and Tabasco sauce

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

Citrus Royale
A thirst quencher made from orange juice and pineapple juices mixed with lime cordial and 7-UP


APPETISING APERITIFS

Campari

Dry Vermouth


non-alcoholic

will continue later .. he he he

[SQ LPP]

SQ 17 YVR - ICN January 2008 (Pictures)

vancouver >> seoul

lunch menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce





A Savoury Note
Smoked salmon with mesclun salad





The Main Event
Roasted parmesan mint crushed lamb chops served with roasted tomato sauce and broccolini





A Sweet Note
Strawberry ice cream with berry compote





The Cheese Board
Gourmet cheese with garnishes




Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in carbohydrate and calories than our main selection

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Fish ball broth with kway teow or bee hoon noodles

[SQ LPP]

SQ 15 SFO - ICN - SIN January - February 2008

san francisco >> seoul

lunch menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce


A Savoury Note
Trilogy of salmon with mesclun salad
Cold smoked, hot smoked and marinated salmon with lime honey sauce

The Main Event
Roasted parmesan mint crushed lamb chops served with roasted tomato sauce and broccolini

Chicken noodle soup
Egg noodles in chicken broth garnished with chicken, leafy greens and mushrooms

Seared beef fillet in red wine sauce with roasted vegetables and sauteed baby spinach

Korean style eel fillet with hot spicy sauce, jap chae and steamed rice


A Sweet Note
Strawberry ice cream with berry compote

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in carbohydrate and calories than our main selection

SQ15QC SFO-ICN-SIN (L/LM/D) 15-1.1 01-02 RC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Egg salad sandwich

Paneer, potato and green pea masala wrap

Snacks
Roasted mixed nuts

Snack bar

Chips

Cookies

Fruit

Please accept our apologies if your choice of snack is not available

san francisco >> seoul


light meal menu


A Savoury Note
Salad of marinated Alaskan crabmeat with mango
Citrus dressing

The Main Event
Korean style braised short rib of beef with jap chae and steamed rice
Korean pepper paste and kim chee on the side

Herb chicken on a bed of potatoes with cured pork, mushrooms and fava beans

Rainbow fettuccine forestiere
Tri-colour fettuccine with wild mushrooms in herb-tomato sauce


A Sweet Note
Lemon cheesecake

A Connoisseur's Choice
Gourmet coffee
Selection of tea



Specially prepared meatless selection.

SQ15QC SFO-ICN-SIN (L/LM/D) 15-1.2 01-02 RC

seoul >> singapore

dinner menu


To Nibble On
Satay
With onion, cucumber and spicy peanut sauce

A Savoury Note
Trilogy of antipasti
Hickory smoked breast, prosciutto and foie gras with heart of palm, eggplant and balsamic vinegar dressing

The Main Event
Braised beef short ribs with white baby onions, roasted mushroom, carrots and mashed potato

Korean style fish with hot spicy sauce, vegetables and steamed rice
With kimchi served on the side

Pork udon soup
White wheat noodles in light chicken broth garnished with fried pork cutlet and seaweed

Seared chicken in thyme jus, roasted vegetables and mashed potato with leek


A Sweet Note
Mango ice cream with passionfruit coulis

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in cholesterol and saturated fat than our main selection

SQ15C SFO-ICN-SIN (L/LM/D) 15-2.1 01-02 RC

[SQ LPP]

SQ 17 YVR - ICN - SIN January - February 2008

vancouver >> seoul

lunch menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce


A Savoury Note
Smoked salmon with mesclun salad

The Main Event
Roasted parmesan mint crushed lamb chops served with roasted tomato sauce and broccolini

Chicken noodle soup
Egg noodles in chicken broth garnished with chicken, leafy greens and mushrooms

Sauteed prawns in tomato coulis, roated vegetables and sauteed baby spinach

Local snapper fillet with Korean hot spicy sauce, Jap chae and steamed rice


A Sweet Note
Strawberry ice cream with berry compote

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in carbohydrate and calories than our main selection

SQ17C YVR-ICN-SIN (L/LM/D) 5-1.1 01-02 RC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Egg salad sandwich

Paneer, potato and green pea masala wrap

Snacks
Roasted mixed nuts

Snack bar

Chips

Cookies

Fruit

Please accept our apologies if your choice of snack is not available

vancouver >> seoul


light meal menu


A Savoury Note
Salad of Alaskan crabmeat with grilled pineapple
Citrus dressing

The Main Event
Korean style braised short rib of beef with jap chae and steamed rice
Korean pepper paste and kim chee on the side

Herb chicken on a bed of potatoes with cured pork, mushrooms and fava beans

Rainbow fettuccine forestiere
Tri-colour fettuccine with wild mushrooms in herb-tomato sauce


A Sweet Note
Lemon cheesecake

A Connoisseur's Choice
Gourmet coffee
Selection of tea



Specially prepared meatless selection.

SQ17C YVR-ICN-SIN (L/LM/D) 5-1.2 01-02 RC

seoul >> singapore

dinner menu


To Nibble On
Satay
With onion, cucumber and spicy peanut sauce

A Savoury Note
Trilogy of antipasti
Hickory smoked breast, prosciutto and foie gras with heart of palm, eggplant and balsamic vinegar dressing

The Main Event
Braised beef short ribs with white baby onions, roasted mushroom, carrots and mashed potato

Korean style fish with hot spicy sauce, vegetables and steamed rice
With kimchi served on the side

Pork udon soup
White wheat noodles in light chicken broth garnished with fried pork cutlet and seaweed

Seared chicken in thyme jus, roasted vegetables and mashed potato with leek


A Sweet Note
Mango ice cream with passionfruit coulis

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in cholesterol and saturated fat than our main selection

SQ17C YVR-ICN-SIN (L/LM/D) 5-2.1 01-02 RC

[SQ LPP]

SQ 16 SIN - ICN - SFO January - Februry 2008

singapore >> seoul

lunch menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce


A Savoury Note
Marinated scallops with jelly fish and mesclun

The Main Event
Seared Chilean bass in saffron sauce with mussel, stewed capsicum, bacon and crushed lingering potato

Korean braised beef with daikon and carrot served with steamed rice
Kimchi and pepper paste on the side

Sauteed prawns in white wine-pink peppercorn sauce with sauteed vegetables

Soya chicken noodle soup
Egg noodles in broth garnished with braised chicken, leafy green and mushrooms

A Sweet Note
Rum-raisin ice cream with berries compote

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


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

SQ16QC SIN-ICN-SFO (L/D/HB) 16-1.1 01-02 RC

seoul >> san francisco

dinner menu


To Nibble On
Satay
With onion, cucumber and spicy peanut sauce

A Savoury Note
Marinated prawns with yam noodles and mesclun in wasabi vinaigrette

The Main Event
Zinfandel beef pot roast with green beans, carrots and roasted potato

Stir fried chicken in dried chilli with vegetables and fragrant rice

Grilled bass with teriyaki sauce, seasonal vegetables and steamed rice

Stewed New Zealand lamb shank in red wine with green pea mash


A Sweet Note
Sesame ice cream with rasberry sauce

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in carbohydrate and calories than our main selection

SQ16QC SIN-ICN-SFO (L/D/HB) 16-2.1 01-02 RC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Noodle soup

Vegetarian and non-vegetarian instant noodles

Sandwiches
Warm focaccia with grilled chicken, cheddar cheese

Greek salad sandwich

Snacks
Roasted mixed nuts

Cookies

Chocolate bar

Chips

Fruit

Please accept our apologies if your choice of snack is not available

before touch-down menu


A Fresh Start
A choice of apple, tomato or freshly squeezed orange

Fresh fruit

A Healthy Note
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

The Main Event
Fried egg noodle with sliced beef and spring onion

Waffle with maple syrup, scrambled eggs and chicken sausage

Baked eggs with creamed spinach, pork sausage, roasted tomato, mushrooms and potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

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 from 1.5 hours prior to arrival

* Kindly refer to the breakfast menu found above

SQ16QC SIN-ICN-SFO (L/D/HB) 16-2.2 01-02 RC

[SQ LPP]

SQ 18 SIN - ICN - YVR January - Februry 2008

singapore >> seoul

lunch menu

To Nibble On...
Satay
With onion, cucumber and spicy peanut sauce


A Savoury Note
Marinated scallops with jelly fish and mesclun

The Main Event
Seared Chilean bass in saffron sauce with mussel, stewed capsicum, bacon and crushed lingering potato

Korean braised beef with daikon and carrot served with steamed rice
Kimchi and pepper paste on the side

Sauteed prawns in white wine-pink peppercorn sauce with sauteed vegetables

Soya chicken noodle soup
Egg noodles in broth garnished with braised chicken, leafy green and mushrooms

A Sweet Note
Rum-raisin ice cream with berries compote

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


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

SQ18C SIN-ICN-YVR (L/D/HB) 6-1.1 01-02 RC

seoul >> vancouver

dinner menu


To Nibble On
Satay
With onion, cucumber and spicy peanut sauce

A Savoury Note
Marinated prawns with yam noodles and mesclun in wasabi vinaigrette

The Main Event
Zinfandel beef pot roast with green beans, carrots and roasted potato

Stir fried chicken in dried chilli with vegetables and fragrant rice

Grilled bass with teriyaki sauce, seasonal vegetables and steamed rice

Stewed New Zealand lamb shank in red wine with green pea mash


A Sweet Note
Sesame ice cream with rasberry sauce

The Cheese Board
Gourmet cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur's Choice
Gourmet coffee
Selection of tea
and pralines


Exclusively created by Nancy Oakes of Boulevard, San Francisco
A healthier choice - lower in carbohydrate and calories than our main selection

SQ18C SIN-ICN-YVR (D) 6-2.1 01-02 RC

SNACK MENU

Fancy a snack?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles
Noodle soup

Vegetarian and non-vegetarian instant noodles

Sandwiches
Croissant with ham & cheese, salad

Greek salad sandwich

Snacks
Roasted mixed nuts

Cookies

Chocolate bar

Chips

Fruit

Please accept our apologies if your choice of snack is not available

before touch-down menu


A Fresh Start
A choice of apple, tomato or freshly squeezed orange

Fresh fruit

A Healthy Note
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

The Main Event
Fried egg noodle with sliced beef and spring onion

Waffle with maple syrup, scrambled eggs and chicken sausage

Baked eggs with creamed spinach, pork sausage, roasted tomato, mushrooms and potatoes

From the Bakery
Assorted breakfast rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

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 from 1.5 hours prior to arrival

* Kindly refer to the breakfast menu found above

SQ18C SIN-ICN-YVR (L/D/HB) 6-2.2 01-02 RC

[MegatopLover]

SQ 975 BKK-SIN

lunch menu

A Savoury Note
Smoked salmon with nicoise salaed served with mustard dill dressing

The Main Event
*"Meurette" style stewed beef cheek served with baby vegetables and sauteed potato

Sauteed seafood served with tomato herb sauce, selected vegetables and steamed potato

Gai hor bai tay
Deep fried pandan flavored chicken served with curry vegetables and steamed rice

A Sweet Note
Fresh fruit selection

*Exclusively created by Georges Blanc, Vonnas

This is exactly the same menu as SQ 973 (above).

[MegatopLover]

SQ 972 SIN-BKK

light meal menu

A Savoury Note
Ham with Thai style glass noodle salad

The Main Event
Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauve, fish noodle with bean sprout

Masaman style chicken served with preserved turnip omelette, seasonal vegetables and steamed rice

Sauteed seafood in shellfish sauce, buttered vegetables and potato

A Sweet Note
Fresh fruit selection

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[MegatopLover]

SQ 973 BKK-SIN

lunch menu

A Savoury Note
Smoked salmon with nicoise salaed served with mustard dill dressing

The Main Event
*"Meurette style stewed beef cheek served with baby vegetables and sauteed potato

Sauteed seafood served with tomato herb sauce, selected vegetables and steamed potato

Gai hor bai tay
Deep fried pandan flavored chicken served with curry vegetables and steamed rice

A Sweet Note
Fresh fruit selection

A Connoisseur's Choice
Gourmet coffee
Selection of tea

* Exclusively created by Georges Blanc, Vonnas

[MegatopLover]

SQ 970 SIN-BKK

brunch menu

To Start With
A choice of apple, tomato, freshly squeezed orange juice or soya bean milk

Fresh fruit

The Main Event
Braised egg noodles with prawns, scallops, sliced fish and mushroom

Baked Oriental rice with chicken, Chinese mushroom, Chinese sausage and salted fish

Omelette with cheese, chicken sausage, tomato, and pan fried roesti potatoes

A Sweet Note
New York cheesecake

From the Bakery
Choice of bread rolls
Butter - Fruit preserve

A Connoisseur's Choice
Gourmet coffee
Selection of tea

[Carfield]

SQ 857 HKG-SIN

Lunch
A Savory Note
Mesclun with marinated prawns with seaweed

The Main Event
*Seared Beef Fillet in Cabernet butter, baby carrots, sautéed fingerling potato with onion, crispy pork and sage
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Teochew style braised goose with tofu, peanuts, soya egg and steamed rice

Indian style fish fillet masala with spicy vegetables and basmati pilaf

*Seared lamb loin in red wine with stewed green lentil-vegetables
Healthier and low carbohydrate option

A Sweet Note
Viennetta Ice Cream with chocolate sauce

The Cheese Board
Gourmet Cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur’s Choice
Pralines and
Gourmet Coffee
Selection of tea
Soya Bean Milk
(Sweetened/Unsweetened)

SQ857C HKG-SIN (L1) 98-1.1 01 RC

[Carfield]

Business Class
SQ 870 SIN-HKG
Dinner
A Savory Note
Marinated Scallops with jellyfish and mesclun

The Main Event
Steamed fillet of cod with bean sauce, sautéed mushroom in oyster sauce and fried rice
*Exclusively created by Sam Leong of Tung Lok Group, Singapore

Seared beef fillet in red wine sauce with spinach, carrot and mushroom
*Healthier choice

Chicken Biryani
Indian style braised chicken with saffron-flavored rice
A Popular Singaporean dish

Roasted lamb loin in thyme jus, seasonal vegetables and garlic-mashed potatoes

A Sweet Note
Rum-raisin ice cream with berries compote

The Cheese Board
Gourmet Cheese with garnishes

Fruit
A selection of fresh fruit

A Connoisseur’s Choice
Pralines and
Gourmet Coffee
Selection of tea
Soya Bean Milk
(Sweetened/Unsweetened)

SQ870C SIN-HKG (D1) 98-1.1 01 RC

[Dent@SUB]

SQ328 SIN-MAN Dec 20, 2007

SINGAPORE >>> MANCHESTER

SUPPER MENU

A SAVOURY NOTE

Mesclun with spicy Thai prawn pomelo salad


THE MAIN EVENT

Panroasted Muscovy duck breast with natural jus and shredded duck confit risotto

Braised beef in red wine, seasonal vegetables and buttered spaetzle

Char siew and wanton noodle soup
Egg noodle in rich brooth, garnished with honey roasted pork, pork dumplings and leavy greens
A renowned favourite in Singapore


A SWEET NOTE

A selection from the fruit basket


THE CHEESE BOARD

Gourmet cheese with garnishes


A CONNOISSEUR'S CHOICE

Gourmet coffee
Selection of tea




BREAKFAST MENU

A FRESH START

A choice of apple, tomato or freshly squezzed orange juice

Fresh fruit


A HEALTHY NOTE

Choice of cerals or yoghurt
Cornflakes with milk, or granola with yoghurt-berry compote
Plain or fruit yoghurt


THE MAIN EVENT

Selection of dim sum
Chinese glutinous rice with preserved pork, fried radish cake and pork dumplings

Ham steak with glazed apple an bed of warm salad of button mushrooms, tomato, pea and potatoes

Scramble egg with sauted button mushrooms, roma tomato and new potatoes


FROM THE BAKERY

Assorted breakfast rolls
Butter-fruit preserve


A CONNOISSEUR'S CHOICE

Gourmet coffee
Selection of tea




Could not keep the menu, cabin crews came to collect the menu. And I was too shy to ask for the menu card as souvenir... :-(

[SQ LPP]

BUSINESS CLASS (Prior to the new SINGAPORE AIRLINES' UNIQUE CREATIONS)

To jhm for comparison, here is the beverage list in September... I will try to look for my Japan-bound beverage menu.


Spirits


MIX OF THE MONTH

Golden Spice
A refreshing, zesty mix featuring lime cordial given spicy relish through equal parts of pineapple juice and ginger ale

COCKTAILS

Singapore Sling
A famous cocktail since the early 1900s, made from dry gin, DOM Benedictine, cherry brandy, Angostura bitters and Grenadine, lime and pineapple juice

Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau and orange and pineapple juice, topped with champagne

Gin Fizz
A delightful concoction of gin and lemon juice, topped with soda

Cloud Nine
A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda

Screwdriver

Bloody Mary

Daiquiri

Red or White Eine Cooler


APERITIFS

Campari

Dry Vermouth


NON-ALCOHOLIC COCKTAILS

Tropical Sparkle

Orange Cooler

Citrus Royale

Fruit Spritzer

Sunrise Surprise

SPIRITS

Cognac XO Otard

Chivas Regal Scotch Whisky

Johnie Walker Black Label

Jack Daniel's Tennessee Whiskey

Gordon's Dry Gin

Smirnoff Red Label Vodka

Bacardi Carta Blanca

Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)


LIQUEURS

Cointreau

Tia Maria

Baileys Original Irish Cream


BEER

International Selection

STOUT

Guinness Stout



champagnes & wines

CHAMPAGNES

Charles Heidsieck
Brut Reserve

WHITE WINES

Weinhaus Ress Riesling Kabinett 2005 Rheingau

Montagny Premier Cru 2005 Laboure-Rol

RED WINES

Chateau Batailley 1998 Paulliac

Rive Barbera D'asti II Cascinone 2003 Araldica, Piemonte

Chateau Beau-Site 2000 Saint-Estephe

PORT

Dow 2001 Late Bottled Vintage Port Portugal



beverages

Enjoy a selection of hot and cold beverages, anytime you wish. Simply let us know your preference.


TEA SELECTION

Pure Ceylon Tea

Earl Grey

Darjeeling

Camomile

Decaffeinated Tea

Japanese Green Tea

Chinese Jasmine Tea

Chinese Oolong Tea


GOURMET COFFEES

Brazil Santos Bourbon

Colombian Supremo

Kenyan AA "Kilimanjaro"


SPECIALTY COFFEES

Brewed Coffee

Cafe Royal

Espresso

Cappuccino

Decaffeinated Coffee

Mocha


OTHER BEVERAGES

Chocolate

Milo


MINERAL WATER

Sparkling

Still


FRUIT JUICES

Apple

Orange

Pineapple

Tomato


SOFT DRINKS

Bitter Lemon

Coke

Coke Light

Ginger Ale

7-Up


MILK

Full Cream

Low Fat



(From SQ345 ZRH-SIN)
B773-EA
0907

[SQ LPP]

SQ 325 FRA - SIN (Pictures from 1 January 2008)

frankfurt >> singapore

Solitaire Dreams with Nuts
(Had the nuts three times! )








dinner menu


A Savoury Note
Mesclun with basil tomato salmon and
roasted vegetable salad
Honey mustard lime dressing
Balsamic and extra virgin olive oil dressing








The Main Event

I had my BTC Crusted Artichoke Lamb. And I skipped the rest of the offerings. Time to sleep with an extra blanket for the bed padding!

Noodles
Fish ball broth with kway teow or bee hoon noodles

frankfurt >> singapore


before touch-down menu

I skipped the whole menu for this 2 hours prior to land, because I woke up 4 hours prior to land, which is about lunch time Singapore time. I ordered bee hoon noodles, but at the end I had two bowls of noodles. First, I was served kway teow, the thicker white noodles. I am not fond of this. But I did not want to be a pita. So I ate it. Then afterwards, casually I said to the young FS that I prefer bee hoon. I told him since I was served kway teow, it means that no bee hoon was loaded. Then we talked about instant noodles etc. He came back to the kitchen and showed me how the packaging of the noodles and all of them were kway teow. Of course the CS saw we were chatting and he remembered that I ordered bee hoon. The CS came back ten minutes later or so with bee hoon which he found in First galley.