SQ Raffles Class Menus

[yflyer]

dinner FROM SINGAPORE TO KUALA LUMPUR

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Chilled steamed Maine lobster served with cocktail sauce or Thai sweet chilli sauce

SOUPS
Oriental clear broth with watercress

Cream of corn with smoked chicken and chive

SALAD
Ceasar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
Halibut with ceps crust in verjus sauce, braised savoy cabbage, sauteed ceps, roasted cauliflower and fingerling potatoes

Oriental roasted chicken with vegetables and fragrant rice

Doubled cut pork chop with apple cider vinegar reduction, apple compote, braised red cabbage, crushed potatoes with chive and sour cream

Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens

Spinach ricotta tortellini with spicy tomato sauce, mesclun

DESSERTS
New York cheesecake with vanilla ice cream and fruit coulis

Warm seasonal berries gratin

CHEESES
Camembert, California vella dry jack, Iowa maytag blue, comte
Served with fruit paste, grapes, walnut and biscuit

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

On some evening KUL-SIN flights, we were occasionally stuck in a holding pattern for 15-20 min or more before landing in Changi. I used to think it was congestion, but I now realize this is probably because the crew were waiting for pax in the front cabin to finish their dinner...

[concept|infinit]

dinner FROM SINGAPORE TO KUALA LUMPUR

APPETISERS
Chilled malossol caviar
With melba toast and condiments

Chilled steamed Maine lobster served with cocktail sauce or Thai sweet chilli sauce

SOUPS
Oriental clear broth with watercress

Cream of corn with smoked chicken and chive

SALAD
Ceasar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
Halibut with ceps crust in verjus sauce, braised savoy cabbage, sauteed ceps, roasted cauliflower and fingerling potatoes

Oriental roasted chicken with vegetables and fragrant rice

Doubled cut pork chop with apple cider vinegar reduction, apple compote, braised red cabbage, crushed potatoes with chive and sour cream

Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens

Spinach ricotta tortellini with spicy tomato sauce, mesclun

DESSERTS
New York cheesecake with vanilla ice cream and fruit coulis

Warm seasonal berries gratin

CHEESES
Camembert, California vella dry jack, Iowa maytag blue, comte
Served with fruit paste, grapes, walnut and biscuit

FRUITS
Fresh fruits in season

FINALE
A selection of gourmet coffees & fine teas served with pralines

I thought they had a satay service SIN-KUL that day?

[Sethor]

SQ215 SIN-PER March 2015

[Sethor]

SQ216 PER-SIN March 2015

[Sethor]

SQ856 SIN-HKG March 2015

[Sethor]

SQ861 HKG-SIN March 2015

[Carfield]

SQ 866 SIN-HKG March/April 2015

Lunch menu
Singapore to Hong Kong

Starter
Marinated scallops with jellyfish and mesclun

Main
*Pan seared rolled beef with enoki mushroom, fine beans in XO Sauce, wok fried egg noodles
Exclusively created by chef Sam Leong, Singapore

Pan fried cod with cilantro and tomato sauce, ratatouille and boiled parsley potatoes

Famous Singaporean Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
A renowned local favorite

Braised Lamb Tagine
with medley of vegetables and pearl couscous

Finale
Choice of dessert
Movenpick Tiramisu ice cream or strawberry cheesecake with berry compote
Selection of camembert, feta cheese, and Monterey jack served with garnishes
A selection of fresh fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ866QB SIN-HKG (L1) 120-1.1 03-04 RC

[Carfield]

SQ 865 HKG-SIN March/April 2015

Dinner Menu
Hong Kong to Singapore

Starter
Mediterranean Antipasto
Seared scallops with grilled vegetables and bocconcini

Main
*Barramundi fillet in chanterelle mushroom sauce with borlotti beans, salsify and spinach
Exclusively created by Matthew Moran of Aria Restaurant, Sydney

Braised chicken with bamboo pith and mushroom, choy sum, and steamed rice

Seared beef fillet with balsamic jus, roasted vegetables and green beans

Pathani gosht
Lamb in mild masala with spinach and lotus root stew, yellow dal, jeera rice

Finale
Haagen-Dazs Mango Sorbet ice cream with fresh fruit salad
Strawberry cheesecake
Selection of French Brie, Manchego and Bleu D'Auvergne served with garnishes
A selection of fresh fruit
Gourmet Coffees and selection of fine teas, with pralines
SQ 865QB HKG-SIN (D1) 120-1.1 03-04 RC

[Carfield]

SQ 2 SIN-HKG-SFO March & April 2015

Dinner menu
Singapore to Hong Kong

Starter
Marinated scallops with jellyfish and mesclun

Main
*Pan seared rolled beef with enoki mushroom, fine beans in XO Sauce, wok fried egg noodles
Exclusively created by chef Sam Leong, Singapore

Pan fried cod with cilantro and tomato sauce, ratatouille and boiled parsley potatoes

Famous Singaporean Chicken Rice
Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
A renowned local favorite

Braised Lamb Tagine
with medley of vegetables and pearl couscous

Finale
Choice of dessert
Movenpick Tiramisu ice cream or strawberry cheesecake with berry compote
Selection of camembert, feta cheese, and Monterey jack served with garnishes
A selection of fresh fruit
Gourmet Coffees and selection of fine teas, with pralines

Supper Menu
Hong Kong to San Francisco

Starter
Nicoise Salad with marinated seared prawns

Main
*Grilled Beef fillet with mushroom gratin, red wine sauce, asparagus, and fondant potatoes
Exclusively created by Matthew Moran of Aria restaurant, Sydney

Lychee Bay Style Congee
Sliced fish, cuttlefish and pork in rice porridge with deep fried Chinese crackers

Seared chicken in jus, roasted vegetables in olive oil and broccoli

Finale
Yuzu and milk chocolate mousse cake with pear compote
Selection of Tomme, Manchego and Bleu d'Auvergne served with garnishes
A selection of fresh fruit
Gourmet coffees and selection of fine teas

Light Bites Menu
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight

Noodles
Tom yam noodles with prawn and vegetables
Vegetarian noodles with green leaves, spring onion, and red chili
Noodles with chicken and black mushroom

Sandwiches
Croissant with creamy chicken and tomato
Roasted Mediterranean vegetable in tortille wrap

Snacks
Assorted nuts
Cookies
Potato chips
Chocolate Bar
Fresh fruit

Before touch-down

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

Starter
Choice of cereals or yogurts
Special "K" or lowfat granola with milk
Plain or fruit yogurt

Main
Selection of Dim Sum
Steamed rice roll with char siew, pork dumpling, prawn dumpling, and vegetable dumpling

Griddled hotcakes with honey, scrambled egg and chicken sausage

Cheese omelette with veal sausage, roasted tomato, mushrooms and potatoes

Bread
Assorted Breakfast rolls
Butter - Fruit Preserve

Beverages
Gourmet Coffees and selection of fine teas

SQ 2QB SIN-HKG-SFO (D1/S1/SN1/HB) 2-1.1 03-04 RC

[SQueeze]

SQ638 - Hanakoireki (Apr 2015)

sleeper service menu SINGAPORE TO TOKYO

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
Prawn and mitsuba omelette
Fava beans, clam with mascarpone tofu paste
Mountain vegetable with egg yolk mustard dressing

Yakimono
Grilled seabream with kinome
Grilled scallop with egg yolk glaze
Beef roll with asparagus

Takiawase
Conger eel, bamboo shoot, tofu ball with kinome sauce, snap pea, rape blossom

Kunomono
Assorted pickles

Gohan
Steamed rice with nori
Steamed rice with yukari

Tome-***
Asari Miso






Verdict
Overall, i am glad that i chose this. It's complex with a whole range of flavours. Only the grilled fish had a funny chewy texture which I rather dislike. The flavours and the temperatures at which the dishes were served were perfect too.

[jimmyneurone]

SQ655/SQ656 SIN-FUK-SIN March/April 2015

[SQueeze]

SQ635: Tokyo to Singapore (April 2015)

sleeper service menu TOKYO TO SINGAPORE

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 the delectable Japanese meal for the most discerning palate.

Kuchitori
Unagi omelette, shredded burdock, spinach and sesame

Yakimono
Salted salmon and grilled scallop topped with mullet roe, rolled beef with asparagus

Takiawase
Simmered beancurd skin with bamboo shoots, carrots and snow peas

Kunomono
Assorted pickles

Gohan
Steamed rice with salt
Steamed rice with nori

Tome-***
Miso soup with Asari clams




Overall, a much more successful bento compared to the outbound flight which I had posted a few postings up. I have no complaints on any of the components. All beautifully presented and all tasted good.

[SQueeze]

SQ 227: SIN to MEL (April 2015)

dinner menu SINGAPORE TO MELBOURNE

Starter

Tian of Alaskan King crab and mango with mesclun.
Singapore dressing

Main

Seared beef fillet with cabernet sauce, spinach custard, chanterelle mushroom, green asparagus, pearl onion and green peas *

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

Chilean bass with roasted tomato vinaigrette, brocollini, yellow capsicum, and sundried tomato, mashed potatoes

Baked tandoori lamb chop with mint chutney, pineapple-onion salad and cumin pilaf rice

Finale

Chocolate and banana cake with vanilla sauce

Chendol with coconut ice cream

Selection if brie, mild cheddar and smoked cheese served 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





Review: Overall a successful meal. The appetiser and the dessert were particularly strong. The crab flavour was impactful and refreshing and the dessert was a unique. The main was good but the flavours were nothing ground breaking or innovative. The beef was well-prepared, not too dry, which was a challenge considering the thickness of the meat. SQ got it right this time. The bass across the aisle looked better though. I should have given that a try instead.



continental breakfast SINGAPORE to MELBOURNE

Prelude

A choice of apple, tomato or freshly squeezed orange juice

A selection of fresh fruit

Breads

Assorted breakfast rolls
Butter - Fruit preserve

Beverages

Gourmet coffees & selection of fine teas

I skipped the latter meal because I prefer to sleep zzzzzzzzzzz ...

[ycp81]

SQ632 Singapore - Tokyo Haneda (May 2015)

breakfast






refreshment

[ycp81]

SQ633 Tokyo Haneda - Singapore (May 2015)

dinner