SQ First Menus

[Bon]

SQ953 Jakarta to Singapore (June 27th, 2008)

Brunch

Juices
A choice of apple, tomato or freshly squeezed orange

Main Courses
Daging masak merah
Stewed beef in chilli with spiced vegetables and steamed rice

Grilled Chilean seabass served with lobster sauce, stewed vegetables and olive oil coated fingerling potato

Omelette with mushrooms and fine herbs, veal sausage, tomato and hash brown potatoes

Dessert
Lemongrass infused panna cotta with fruits compote


From the Bakery
Assorted bread rolls
Butter, jam, marmalade or honey

Hot Beverages
Freshly brewed coffee
Selection of tea

SQ953E CGK-SIN (BRN) 15-1.1 04.01-31.12 FC

[Carfield]

SQ 467 Colombo to Singapore July 2008

FIRST CLASS
Wine List July 2008
Champagnes
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Leoville-Poyferre 1999 Saint-Julien
Chianti Classico 2001 Castello Di Brolio

Port
Dow’s 20 Years Old Tawny Pot Portugal

SQ 467 CMB-SIN July 2008

Brunch from Colombo to Singapore
Choose from an array of appetizing fare

Juices
A choice of apple, tomato, or freshly squeezed orange

Fruits
Fresh Fruit Plate

Light Starters
Choice of cereals and yogurt
Cornflakes or raisin bran with milk
Plain or fruit yogurt

Main Courses
Chicken biryani
Indian style braised chicken with saffron-flavored rice
A popular Singaporean dish
Or
Lobster dumpling noodle soup
Egg noodles in rich broth garnished with lobster dumplings and vegetables
Or
Rolled Pork Sausage, shredded potatoes and vine-ripened tomato
Or
Fresh eggs prepared on board (baked or scrambled)
With grilled ham or chicken sausage, vine-ripened tomato, mushrooms and roesti potatoes

Dessert
Opera Cake served with coffee sauce

From the Bakery
Assorted breads served with butter and fruit preserves
SQ 467A CMB-SIN (BNF) 91-1.1 07 FC

[Carfield]

SQ 870 SIN to HKG July 2008

SQ 870 Singapore to Hong Kong
Sam’s Choice
A three-time winner of the World Gourmet Summit’s Asian Ethnic Chef, Sam Leong is famed for presenting Chinese cuisine with a deliciously contemporary touch. He brings to you his recommendation for a most exquisite dining experience in the sky.

Shi Quan Shi Mei
“A complete and perfect Chinese culinary experience”
Cold Xiao Chi
Sliced Abalone with black fungus, avocado and tomato
Papaya cup with curried chicken salad
Beef fillet in barbecue dressing with cucumber julienne
Mushroom tofu with soya crumbs in ginger sauce

Cuisine from the Wok
Crumbled duck breast with sweet and sour spicy sauce
Steamed Chilean bass in ginger sauce
Stewed Pork Belly “Dong Po” style
Broccoli with shredded conpoy

From the Paddyfield
Choice of steamed rice or porridge

Soup
Double Boiled Pork soup with conpoy and Brazil wild mushrooms

A Sweet Note
Rock sugar jelly with fresh wei shan, Chinese ginseng and barley

Appetizers
Seared tuna and mesclun with soba noodle
Oven-baked warm oyster with tomato salsa and coriander cheese sauce in half shell

Soup
Cream of green pea and bacon

Salad
Radicchio with baby spinach
Singapore dressing infused in shallot oil with sambal, lime and honey
Balsamic herb dressing

Main Courses
Pan fried beef fillet with red wine jus, white beans-vegetable fricassee and asparagus
Or
Singapore Claypot Riee
Baked rice in claypot with chicken, Chinese sausage and salted fish served with Chinese greens
Or
Muscovy duck breast with jus and apple, roasted vegetables and fingerling potatoes
Or
Beancurd skin parcel with vegetables-mushrooms, braised fine noodles in black bean sauce and Chinese greens

Dessert
Warm apple and pecan pie with ice cream and vanilla sauce

Cheeses
Selection of emmenthal, caprice des dieux, rambol walnut and boursault vache cheeses served with garnishes

Fruits
Fresh Fruits in Season
SQ 870A SIN-HKG (DF1) 158-1.1 07 FC

[KeithMEL]

SQ910 SIN-MNL JUL2008

DRINKS LIST

Champagne
Dom Perignon 2000

White Wines
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling
Kabinett 2005 Mosel-Saar-Ruwer

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Leoville-Poyferre 1999 Saint-Julien

Chianti Classico 2001 Castello Di Brolio

Port
Graham's 20 Year Old Tawny Port Portugal

Cocktails

Mix of the Month
Citrus Royale

Singapore Airlines' Unique Creations
Silver Kris Sling
Sunrise Breezer
Bloody Mary
Rumba
Skyhigh
Sweetness in Darkness
Apple Bliss*
Awaiting the Golden Dawn*
Orange Cooler*

All-Time Favourites
Singapore Sling
Solitaire Dreams
Fruit Spritzer*
Tropical Fizz*

*non-alcoholic

Appetising Aperitifs
Campari
Dry Vermouth

Spirits
Macallan 12 Year Old Whisky
Johnnie Walker Blue Label
Jack Daniel's Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior

Liqueurs
Cointreau
Bailey's Original Irish Cream

Beer
Tiger
Foster's

BRUNCH

Juices
A choice of apple, tomato or freshly squeeze orange

Fruits
Fresh fruit plate

Main Courses
Trilogy of beef, lamb and chicken with herb butter, roasted tomato and potatoes

Singapore roti prata

Braised garoupa in garlic chilli sauce, seasonal vegetables and fried noodles

Fresh eggs with grilled bacon or chicken sausage, slow roasted tomato and mushrooms
baked, soft or scrambled with smoked salmon on roesti potatoes

Dessert
Fruit sorbet in chocolate cup
with fresh berries and coulis

From the bakery
Assorted breads served with butter and fruit preserves

[MAN Flyer]

SQ976 SIN-BKK July 2008

lunch FROM SINGAPORE TO BANGKOK

APPETISER
Prawn Caesar Salad
Romaine lettuce with prawn, parmesan cheese and crouton

MAIN COURSES
*Roasted lamb rack with black pepper-lemon sauce, braised artichoke, shallots, haricot vert and fingerling potatoes

Cantonese style roast duck with plum sauce, Chinese greens, carots and noodles

Khao man kai
Thai style chicken rice

FRUITS
Fresh fruits in season

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

SQ976A SIN-BKK (L3F) 183-1.1 07 FC

[MAN Flyer]

Am I away with the fairies, or have the SQ menus on SIN-BKK always been in Thai as well as English ?!.

[StarG]

Am I away with the fairies, or have the SQ menus on SIN-BKK always been in Thai as well as English ?!.

Yup it has been in Thai/English.

[SQ LPP]

Update as of 11 August 2008 (up to post #203)


SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116, 174
SQ 2 SIN - HKG - SFO 40, 118, 157, 176

SQ 11 LAX - NRT - SIN 23, 60, 148
SQ 12 SIN - NRT - LAX 11, 12
SQ 15 SFO - ICN - SIN 62, 95, 127/128
SQ 16 SIN - ICN - SFO 54, 150

SQ 25 JFK - FRA - SIN 72, 158
SQ 26 SIN - FRA - JFK 7, 113, 182
SQ 28 SIN - TPE - LAX 86, 87

SQ 62 SIN - DME - IAH 147

SQ 60 SIN - BKK 50
SQ 62 SIN - BKK 30
SQ 63 BKK - SIN 49
SQ 64 SIN - BKK 18
SQ 65 BKK - SIN 39
SQ 67 BKK - SIN 17, 47, 63
SQ 68 SIN - BKK 29, 46

SQ 118 SIN-KUL 114
SQ 119 KUL-SIN 114

SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58

SQ 219 SIN - SYD 59

SQ 221 SIN - SYD 14
SQ 222 SYD - SIN 36, 70
SQ 228 MEL - SIN 146
SQ 231 SIN - SYD 145



SQ 285 SIN - AKL 27, 35
SQ 286 AKL - SIN 15, 19, 32, 172

SQ 308 SIN - LHR 149, 179
SQ 317 LHR - SIN 138
SQ 318 SIN - LHR 160, 170
SQ 319 LHR - SIN 13, 26, 34, 183
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107

SQ 331 CDG - SIN 134
SQ 334 SIN - CDG 31
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129, 186
SQ 467 CMB - SIN 99, 100, 109, 197
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 603 ICN - SIN 45

SQ 631 NRT - BKK - SIN 102
SQ 632 SIN - BKK 103

SQ 636 SIN - NRT 159 A380 Inaugural
SQ 638 SIN - NRT 64, 115

SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120

SQ 857 HKG - SIN 85

SQ 860 SIN - HKG 44

SQ 857 HKG - SIN 125, 144
SQ 862 SIN - HKG 48, 65, 98
SQ 865 HKG - SIN 41, 93, 119, 169
SQ 870 SIN - HKG 198
SQ 873 HKG - SIN 156

SQ 882 SIN - ICN 16

SQ 910 SIN - MNL 199
SQ 917 MNL - SIN 143
SQ 918 SIN - MNL 142

SQ 951 CGK - SIN 88
SQ 952 SIN - CGK 188, 194
SQ 953 CGK SIN 189, 196
SQ 956 SIN - CGK 89, 190
SQ 957 CGK - SIN 90, 191
SQ 962 SIN - CGK 195
SQ963 CGK - SIN 193
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96, 140
SQ 971 BKK - SIN 81, 111
SQ 973 BKK-SIN 141

SQ 976 SIN - BKK 76, 200
SQ 979 BKK - SIN 77, 101, 181




BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133, 137


Updated as of 11 August 2008 (post #203)

[cell7481]

SQ 11 LAX-NRT-SIN August 2008

Lunch from Los Angeles to Tokyo

Appetisers
Chilled Malossol caviar
With melba toast and condiments

Serrano ham, duckliver terrine and smoked duck breast served with fig and raisin chutney

Soups

Crabmeaet and egg soup

Sherry wine flavoured beef consomme garnished with braised oxtail and muchroom ravioli

Salad

White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Ranch Dressing
Balsamic herb dressing

Main Courses

Roasted Maine lobster with fingerling potato, savory cabbage and white beans

Salt Baked Chicken
Marinated chicken wok baked with rock salt served with seasonal vegetables and chicken flavoured rice

Classic style braised lamb shank served with roasted vegetables and garlic flavoured mashed potato

Rice cannelloni with herbed goat cheese served with simmered "barrigoule" style young vegetables

Desserts

Warm peach "financier" served with vanilla ice cream and sauteed peach

cheeses

Selection of cheeses served with dried fruits, nuts and cracker

Fruits

Fresh fruits in season


Light Bites from Los Angeles to Tokyo

Noodles

Fish ball noodle soup with your choice of flat rice noodles or vermicelli

Vegetarian and non-vegetarian instant noodles

Sandwiches

Savoury sandwich

Vegetarian sandwich

Snacks

Cashew, almond, or macadamia nuts
Potato chips
Chocolate bar
A selection from the fruit basket
Assorted walkers biscuit

Light meal from Los Angeles to Tokyo

Appetiser

Chilled prawns with fine mixed salad and cocktail dressing

Main Courses

Fajitas
Corn tortilla served with grilled chicken, sauteed onion and red peppers, cheese, guacamole, tomato salsa and sour cream

Braised egg noodles with char siew, mushrooms, and leafy greens

Desserts

Strawberry and vanilla bavarios

SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 3-1.3 08 FC


Dinner from Tokyo to Singapore

Canapes

Satay
With onion, cucumber and spicy peanut sauce

Appetisers

Rock lobster with cauliflower panna cotta and lemon vinaigrette

Spanish iberico air dried ham garnished with fresh fig, mixed salad

Soups

Minestrone with smoked chicken

Cream of shiitake mushroom

Salad

Baby spinach, rucola, fruit tomato with red and yellow endives
Balsamic and virgin olive oil dressing
Japanese style creamy sesame dressing

Main Courses

Grilled wagyu beef steak with mushroom sauce, roasted assorted vegetables, and gratin potato

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

Penne arrabiatta served with arugula and grilled chicken breast

Fettuchine pasta served wtih strogonoff style assorted mushrooms and asparagus

Desserts

New York cheesecake served with bitter chocolate ice cream, cherry salad

cheeses

Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts

Fruits

Fresh fruits in season

SQ11B LAX-NRT-SIN (LF/SN1/LMF/DF) 3-2.1 08 FC

[cell7481]

SQ 12 SIN-NRT-LAX August 2008

Lunch from Singapore to Tokyo

Canapes

Satay
With onion, cucumber and spicy peanut sauce

Appetisers

Rock lobster and avocado tartare garnished with chive cream and caviar

Alaskan crab and celeriac remoulade garnished wit hassorted tomatoes and mesclun

Soups

Wintermelon soup with chicken

Oven roasted tomato soup with brandied crabmeat and garlic croutons

Salad

honey roasted assorted beets with frisee, spinach, wild rucola and walnut
Sherry vinaigrette
Thousand island dressing

Main Courses

Kingfish with white beans, tomato and bacon salad, boiled potato, hazelnut dressing

Singapore style chilli crab
A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice
A celebrated local dish

Grilled beef steak with green peppercorn sauce, roasted vegetables and gratinated potato

Sauteed linguine pasta with shiitake mushroom ragout, parmesan cheese, arugula, truffle oil

Desserts

White chocolate panna cotta with mango sago salsa and raspberries

cheeses

Selection of camembert, sundried tomato cream cheese, smoked scamorza and emmenthal cheeses served with garnishes

Fruits

Fresh fruits in season

SQ12B SIN-NRT-LAX (LF/DF/SN1/HBF) 4-1.1 08 FC


Dinner from Tokyo to Los Angeles

Canapes

Satay
With onion, cucumber and spicy peanut sauce

Appetisers

Chilled Malossol caviar
With melba toast and condiments

Balik salmon fillet served with baby mixed lettuces, extra virgin olive oil and fresh lemon

Soups

Chinese seafood soup

Cream of cauliflower with smoked ham

Salad

Caesar Salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

Main Courses

Papardella pasta with ragout of lobster, tomato and olives, buttered asparagus

Teriyaki wagyu rosu
Japanese style grilled wagyu beef sirloin served with seasonal vegetables and steamed rice with red sansho

Roasted herb crusted lamb chops served with pommery mustard sauce, roasted vegetables and gratin potato

Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula lettuce

Desserts

Chocolate orange cake with orange sorbet and amanatsu orange salad

cheeses

Brie, pepper jack, coer de blue and mimolette served with grapes, cracker and nuts

Fruits

Fresh fruits in season


Light Bites from Los Angeles to Tokyo

Noodles

Kitsune udon soup

tempura udon soup

Vegetarian and non-vegetarian instant noodles

Sandwiches

Savoury sandwich

Vegetarian sandwich

Snacks

Cashew, almond, or macadamia nuts
Potato chips
Chocolate bar
A selection from the fruit basket
Assorted walkers biscuit

Breakfast from Tokyo to Los Angeles

To start with

A choice of apple, tomato, or freshly squeezed orange

Fruits

Fresh fruit plate

Starters

Choice of cerials or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt

Entrees

Wanton mee
Egg noodles in rich pork broth garnished with shrimp dumplings and leafy greens

Grilled minute steak and poached egg served with hollandaise sauce, steamed asparagus and roesti potato

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms

From the bakery

assorted breakfast pastries and bread with butter, jam, marmalade or honey

SQ12B SIN-NRT-LAX (LF/DF/SN1/HBF) 4-2.3 08 FC

[G_G]

SQ 912 SIN - MNL August 2008

lunch FROM SINGAPORE TO MANILA

APPETISER
Gado gado salad


MAIN COURSES
~~~Beef "Wellington" mushroom duxelle, green beans, bordelaise sauce

Singapore claypot rice
Baked rice in claypot with marinated chicken and mushroom served with Chinese greens

Singapore style yu pian mi fen
Thick rice vermicelli in creamy fish soup garnished with sliced fish and vegetables
A popular local favourite


DESSERT
~~~Moscato jelly, mango and lychee salad, creme fraiche

FRUITS
Fresh fruits in season


~~~ Exclusively created by Matthew Moran of Aria Restaurant, Sydney

SQ912B SIN-MNL (L3F) 167-1.1 08 FC

[G_G]

SQ 915 MNL - SIN August 2008

breakfast FROM MANILA TO SINGAPORE

TO START WITH
A choice of apple, tomato or freshly squeezed orange

FRUITS
Fresh fruit plate

WHOLESOME BEGINNINGS
French toast with maple syrup, chicken chipolata, mushrooms and tomatoes

Singapore style yu pian mi fen
Thick rice vermicelli in creamy fish soup garnished with sliced fish and vegetables
A popular local favourite

Coconut flavoured rice with spicy sambai prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken

Fresh eggs prepared on-board(baked, boiled or scrambled)
With your choice of bacon, chicken sausage, grilled salmon, vine ripped tomato, mushroom and roesti potato

FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey

SQ915B MNL-SIN (BF1) 168-1.1 08 FC

[G_G]

SQ 494 SIN - DXB

August 2008

dinner FROM SINGAPORE TO DUBAI

APPETISERS
Marinated lobster garnished with keta caviar, pickled cucumber and yuzu dressing

Duckliver terrine with kumquat compote, toasted brioche, salad, balsamic syrup

SOUPS
Chicken cosomme with mushroom ravioli

Indian style tomato shorba soup

SALAD
Salad of baby spinach, arugula and green frissee garnished with sun dried tomato and fig
Apple basalmico dressing
Honey mustard dressing

MAIN COURSES
~~Braised beef short-rib with boulangere potatoes, roasted mushrooms and caramelized shallots

Chargrilled cod with lemon chive sauce
buttered vegetables and steamed potatoes

Oriental roast chicken with Chinese greens and fragrant rice

Lamb machbous
Spiced lamb with rice

&&Braised Bai Ling mushroom, somen with vegetables and Chinese greens

~~ Exclusively created by Gordon Ramsay, London
&& Specially prepared meatless selection

DESSERTS
Warm cherry tart served with vanilla sauce

CHEESES
Selection of red cheddar, fruit cream cheese, saint albray and le vieux pane cheeses served with garnishes

FRUITS
Fresh fruits in season



refreshment FROM SINGAPORE TO DUBAI

Enjoy a tempting selection of light, tantalising meats

LIGHT BITES
Club sandwich with turkey ham, cheese and egg

Warm barbecued beef and cheddar cheese in tomato bread served with tomato salad

DESSERT
Fruit Salad



SQ494XB SIN-DXB (DF/SR1) 216-1.1 08 FC

[MAN Flyer]

SQ15 SFO - ICN - SIN August 08

lunch FROM SAN FRANCISCO TO SEOUL

APPETISERS
Chilled malossol caviar
With melba toast and condiments

*Yellowfin tuna tartar with mesclun and miso dressing

SOUPS
*Cauliflower soup with seared diver scallop, leek and lemon oil

Gingko nut and bean curd soup
Cantonese style chicken broth with gingko nuts and dried bean curd stick

SALAD
Crispy garden salad
Balsamic and virgin olive oil dressing
Honey mustard lime dressing

MAIN COURSES
*Panroasted corn-fed chicken breast in morel sauce with wild mushroom ballotine and garden vegetables

Grilled lamb chops with thyme, buttered vegetable and mashed garlic potatoes

Korean style braised short rib of beef with jap chae and steamed rice
Pepper paste, korean soup and kim chee on the side

Stir fried scallops in XO sauce with vegetables and fried rice

**Cold salad of roasted Jerusalem artichoke and globe artichoke with asparagus, parmesan cheese, coz lettuce and olive oil dressing

DESSERTS
*Red fruit crumble with lemon verbena ice cream

CHEESES
Camembert, Roquefort blue, American cheddar, boursin cheese served with grapes, nuts and cracker

FRUITS
Fresh fruits in season


light meal FROM SAN FRANCISCO TO SEOUL

APPETISER
Oven-baked warm oyster with pesto veloute and cheese and cheese in half shell

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

Fajitas sauteed scallop salad with thousand island or ranch dressing

Seared chicken in rosemary jus, roasted asparagus and pumpkin mash, mesclun

DESSERT
Tiramisu
with coffee flavoured sponge fingers

*Exclusively created by Alfred Portale of Gotham Bar & Grill, new York
**Specially prepared meatless selection


dinner FROM SEOUL TO SINGAPORE

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Gooseliver with mesclun salad and fruits in season
Walnut oil and xeres vinegar dressing

*Confit of salmon Nicoise

SOUPS
*Veloute of haricots blancs
Cream of white haricot beans with forest mushrooms

Khori komkuk
Korean style oxtail soup garnished with shredded oxtail and spring onions

SALAD
Crispy garden salad
Seasame soya dressing
Thousand island dressing

MAIN COURSES
*Seared ribeye in red wine sauce, roasted vegetables and sauteed potatoes with capers

Sam gye tang
Korean style stuffed spring chicken with ginseng and sticky rice stew in broth served with condiment

Sauteed prawns in white wine-pink peppercorn sauce, roasted vegetables and mashed potatoes

Braised cod fillet in XO sauce with seasonal vegetables and fried rice

**Italian style cold penne pasta with roasted vegetables, pinenuts, olives and rocket-pesto

DESSERTS
*Warm walnut financier with poached pear and vanilla bean ice cream

CHEESES
Brie, boursin, emmenthal and cambazola served with nut, grapes and cracker

FRUITS
Fresh fruits in season

*Exclusively created by Gordon Ramsay, London
**Specially prepared meatless selection

SQ15QB SFO-ICN-SIN (LF/SN1/LMF/DF) 13-2.01 08 FC

[StarG]

Glad to see that caviar is back on SQ11 lunch menu ex-LAX.