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  • Originally posted by yflyer View Post


    Superb main by chef Sanjeev Kapoor. Tender lamb, fluffy rice, and flavourful dhall. Only reinforces my perception that spicy cuisines like Indian food work great on flights.
    looks like a huge portion!

    Comment


    • Originally posted by bent View Post
      looks like a huge portion!
      Yes, a fairly large portion, and really delicious. Everything tasted light and refined, with little oil or grease.

      Comment


      • SQ972 SIN-BKK August 2013

        lunch menu SINGAPORE TO BANGKOK

        Starter
        Smoked duck salad
        Thai inspired smoked duck with Asian herbs, baby lettuce, fried shallots and peanut sauce served with sweet chilli sauce

        Main
        *Pan fried beef fillet
        Served with sautéed asparagus, radish, brussel sprouts, Fondant potato, vine ripened tomato, prunes and madeira wine sauce

        Pan roasted tiger prawns
        with sautéed asparagus, baby carrots, vine ripened tomato, mashed potato and light mustard cream

        Kai yang
        Thai style grilled marinated chicken with dipping sauce, seasonal vegetables and fried pineapple sauce

        Finale
        Cream cheese charlotte

        Gourmet coffees & selection of fine teas

        Comment


        • SQ 977 BKK-SIN August 2013

          light meal menu BANGKOK TO SINGAPORE




          Starter
          Grilled pork neck salad


          Main
          & Braised prawns in curry white wine sauce with eggplant confit, roasted cherry tomatoes and gnocchi

          Grilled beef fillet with red wine sauce, spinach, carrots, mushrooms and roasted potatoes

          Miso glazed chicken
          served with Japanese vegetables and steamed rice


          Finale
          Fresh mango with sticky rice and coconut sauce

          Gourmet coffees & selection of fine teas




          & Exclusively created by Georges Blanc, Vonnas


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


          SQ977A BKK-SIN (LM) 57-1.1 10-12 RC
          Le jour de Saint Eugène, en traversant la Calle Mayor...

          Comment


          • SQ 21 EWR-SIN September 2013

            September 2013
            Singapore Airlines Business Class

            SQ 21
            Newark to Singapore

            Supper
            Starter
            Tian of crabmeat with avocado and cold spicy gazpacho

            Main
            *Seared salmon-trout fillet with Spanish olives-caper and potato confit, champagne vinaigrette
            Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
            Or
            Seared lamb loin with mint jus, broccolini, grilled zucchini, Spanish onion and bell pepper
            A healthier choice – lower in carbohydrate and calories
            Or
            Chicken noodle soup
            Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens
            Or
            Wok fried beef with ginger and Chinese wine, seasonal vegetables and fried rice

            Finale
            Choice of dessert
            Strawberry cheesecake ice cream or crème brulee

            Gourmet cheeses
            Served with fruit paste, grapes, walnut and biscuit

            Fruits in season
            Gourmet coffees & selections of fine teas, with pralines

            Lights bites menu
            To Nibble on
            Kway teow noodles soup with braised beef brisket and leafy greens

            Dunkin Donuts

            Khao phad talay
            Thai style fried rice with seafood and pineapple

            Griddled pancakes with mixed berries mascarpone and maple syrup

            Finale
            Gourmet coffees & selections of fine teas

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

            Starter
            Choice of cereals or yogurt
            Cornflakes or Granola with Milk

            Main
            *Smoked salmon quiches with leeks and fine mesclun salad
            Exclusively created by Georges Blanc, Vonnas
            Or
            Braised ee-fu noodles with pork, pickled vegetable and black mushrooms
            Or
            Oriental steamed chicken with Chinese greens and fragrant rice
            Or
            Poached eggs with hollandaise sauce, veal sausage, mushrooms, tomato and parsley potatoes

            Breads
            Freshly baked breads served with butter and preserves

            Beverages
            Gourmet coffees & selections of fine teas
            SQ21TC EWR-SIN (S/SR2/B) 19-1/1 09RC


            Wine List
            Champagne
            Bollinger Special Cuvee Brut, Champagne, France

            White Wine
            2010 La Crema Monterey Chardonnay, Monterey, USA
            2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany

            Red Wines
            2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
            2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia

            Sweet Wine
            2009 Chateau Filhot Sauternes

            Port
            Taylor’s 10 Years Old Tawny Port, Portugal

            Comment


            • SQ 22 SIN-EWR September 2013

              SQ 22
              Singapore to Newark

              Lunch


              Starter
              Trilogy of salmon with Mesclun salad
              Slices of hot smoked, cold smoked, and marinated salmon


              Main
              *Spring chicken with pork chorizo sausage, chick peas and sautéed cavalo nero leaves
              Exclusively created by Matthew Moran of Aria Restaurant, Sydney

              Or
              Gaeng phed pla
              Thai style red curry fish, seasonal vegetables and steamed rice
              Or
              Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus
              A healthier choice – lower in carbohydrate and calories
              Or
              Char siew and wanton noodle soup
              Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
              A renowned favorite in Singapore

              Finale
              Choice of dessert
              Viennetta ice cream or panna cotta with citrus compote


              Fruits in season


              Gourmet coffees & selections of fine teas, with pralines

              Dinner (served at 7pm Singaporean local time)
              Prelude
              Satay
              With onion, cucumber and spicy peanut sauce


              Starter
              Cajun spiced prawns
              With marinated capsicums and sweet pepper pesto



              Main
              *Wok-fried beef in black pepper sauce with garlic, French beans with dried shrimps, fried rice
              Exclusively created by Chef Sam Leong, Singapore
              Or
              Famous Singapore Chicken Rice
              Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce
              A renowed local favorite
              Or
              Spaghetti Marinara
              Italian pasta with seafood in herb-tomato sauce
              Or
              Seared Berkshire pork loin in balsamic sage sauce
              With roasted vegetables and fondant potatoes

              Finale
              Tiramisu
              Mascarpone cheesecake with coffee


              Water chestnut pudding with mungbeans
              Payson brenton Brie, delice des bois, stokes point smoked cheddar
              Served with fig paste, grapes, walnut and biscuits


              Gourmet coffees & selections of fine teas, with pralines

              Light Bites Menu
              To Nibble On
              Egg noodles soup with scallop, prawn and leafy greens


              Or
              Korean style fried rice with chicken, egg and kimchi
              With pickles and toasted seaweed served on this side
              Or
              Spinach fettuccine Milanese
              Pasta in a tomato, mushroom and ham sauce
              Or
              Cheese Omelette with chicken sausage, grilled tomato and potatoes

              Finale
              Gourmet coffees & selections of fine teas
              SQ22TC SIN-EWR (L/D/SR2) 19-1/1 09 RC

              Wine List
              Champagne
              Bollinger Special Cuvee Brut, Champagne, France

              White Wine
              2010 La Crema Monterey Chardonnay, Monterey, USA
              2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany

              Red Wines
              2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France
              2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia

              Sweet Wine
              2009 Chateau Filhot Sauternes

              Port
              Taylor’s 10 Years Old Tawny Port, Portugal
              Last edited by Carfield; 18 September 2013, 03:04 PM.

              Comment


              • Hi, any kind soul has recent SQ616 SIN-KIX menu to share? Also, meal appears to be lunch but can we request to be served as dinner eg 2 hr before arrival? Tks.

                Comment


                • Originally posted by bluepanda View Post
                  Hi, any kind soul has recent SQ616 SIN-KIX menu to share? Also, meal appears to be lunch but can we request to be served as dinner eg 2 hr before arrival? Tks.
                  Oct menu:
                  HDO
                  Mesclun with spicy Thai prawn with pomelo pieces, red onion and sliced red chilli

                  Main Course
                  Hanakoireki
                  ^Seared tournedos of beef with thyme jus, roasted baby bell pepper, butternut squash and asparagus
                  Pan fried chicken with mushroom red wine sauce, selected vegetables and gratin potatoes
                  Braised cod fillet in XO sauce, seasonal vegetables and fried rice

                  Dessert
                  Coconut Ice Cream with Chendol (local dessert) OR
                  Mango and coconut charlotte


                  don't think you are allowed to have the meal as and when you like it; that flexible dining is only for Sleeper Service.

                  However, there is no harm in asking crew if they can serve you at the timing you wish to.

                  Comment


                  • I've asked and been granted flexibility on more than one occasion. Just depends on the flight timing. The most recent one being SQ15 when I already had a ginseng chicken at ICN. Told them I would have to wait 2 hours more before I could begin eating anything, which they agreed to without any fuss.

                    Comment


                    • Originally posted by bent View Post
                      ...
                      don't think you are allowed to have the meal as and when you like it; that flexible dining is only for Sleeper Service.

                      However, there is no harm in asking crew if they can serve you at the timing you wish to.
                      Originally posted by Kyo View Post
                      I've asked and been granted flexibility on more than one occasion. Just depends on the flight timing. The most recent one being SQ15 when I already had a ginseng chicken at ICN. Told them I would have to wait 2 hours more before I could begin eating anything, which they agreed to without any fuss.
                      Thanks!

                      I'm travelling with kids, and the "lunch serving time" is their nap time. Moreover, we would already have had lunch at the SKL. Plus, we're arriving late, and given an additional hour or so to get into Osaka itself, so dinner makes sense. Hopefully they oblige given the circumstances of the flight time. Worst case, would there be some sort of snack menu with noodles being served?

                      Comment


                      • I've asked for delayed meal service many times & had had no problems.

                        The important thing to note is this -- Ask, before the flight actually takes off, ie. when you've just boarded. This is because the crew tends to heat up all the meals during take-off and when a meal is already heated up, its too late to keep for you.

                        Especially in your case where you've very good reasons, I see no reason why they'll not oblige.

                        Comment


                        • Hello all, Just wanted to ask if anyone's got a recent SIN-MLE menu. Just wanted to know if it's worth BTC or just go with whatever's on the plane Thanks!

                          Comment


                          • SIN-CDG

                            hi, any recent SIN-CDG menu for their A380 ?

                            Comment


                            • Hi! Would anyone have the menus for SYD-SIN vv?

                              Comment


                              • Originally posted by adamsto View Post
                                hi, any recent SIN-CDG menu for their A380 ?
                                Have both Y and J from 3 weeks ago, interested in which one ?

                                Comment

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