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  • SQ833: PVG to SIN (JUN 2016)









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    • anyone has sample F menu for SQ 237 to Melbourne? Thanks

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      • SQ 286 AKL-SIN October 2016 First Class

        October 2015
        Singapore Airlines First Class

        SQ 286 Auckland to Singapore

        Lunch
        Matt Moran’s acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.

        Matt’s choice

        Appetizer
        Marinated Lobster with Mint Pea Mousse
        Served with lime powder and watercress

        Soup
        Roasted Red Capsicum and Tomato Soup
        With goat cheese and oregano

        Main Course
        Grilled Wakanui Beef Fillet with Chimichurri Salsa
        Roasted cherry vine tomato, Portobello mushroom and potato

        Dessert
        Chocolate Delice
        With Vanilla Ice Cream and Pumpkin Seed Praline

        Lunch
        Canapé
        Singapore Chicken and Beef Satay
        With onion, cucumber and spicy peanut sauce




        Appetizer
        Chilled Malossol Caviar
        With Melba toast and condiments

        *Marinated Lobster with Mint Pea Mousse
        Served with lime powder and watercress


        Soup
        *Roasted Red Capsicum and Tomato Soup
        With goat cheese and oregano

        Clear Chicken Soup
        With Chinese black mushroom and bamboo pith


        Salad
        Salad of Mizuna, Red Radicchio, Cherry Tomatoes and Candied Walnuts
        With choice of
        Balsamic and extra virgin olive oil dressing or
        Citrus yogurt dressing


        Main Course
        * Grilled Wakanui Beef Fillet with Chimichurri Salsa
        Roasted cherry vine tomato, Portobello mushroom and potato


        Tamarind Fried Prawns
        Served with stir-fried vegetable, sambal chili sauce and coconut rice

        Braised Lamb Shank with Roasted Garlic Thyme Sauce
        Sautéed Vegetable Medley and Potato

        Murgh Rogan Josh, Bengali Khatta Begun, Tadka Moong Dal, Pulao
        Braised Chicken in spiced yogurt sauce, sweet & sour eggplant, tempered gram stew and saffron basmati rice

        Dessert
        *Chocolate Delice
        With Vanilla Ice Cream and Pumpkin Seed Praline

        Warm Lemon Tart
        With passion fruit mascarpone cream


        Cheese
        Selection of Cheeses
        Brie, Kahurangi blue, Camembert and aged Cheddar with garnishes


        Fruit
        From the Basket
        A variety of fresh fruits

        From the Bakery
        Assorted Bread Rolls and Gourmet Breads
        Served with selection of butter or flavored olive oil

        Pralines Petit Four
        Fine Pralines
        * Exclusively created by Matt Moran of Aria Restaurant, Sydney

        Hot Beverage
        Coffee and Tea
        A wide selection of flavors is available in the beverage section

        Delectables
        Noodles
        Beehoon Noodles
        With Chinese greens, black mushroom and vegetable stock

        Egg Noodles
        With prawns, vegetables and Oriental chicken stock

        Nama Udon Noodles
        With chicken, black mushroom and Oriental Chicken Stock

        Sandwiches
        Sanfran Loaf Sandwich with Swiss Cheese, Rocket Leaves and tomatoes
        Panini with Roasted Chicken and Sundried Tomato Tapenade
        Seeded Sourdough with Roasted Beef, Gherkin, Tomato and Red Pepper Relish

        Snacks
        Assorted Nuts
        Chocolate Brownie
        Muesli Slice
        Potato Chips
        Assorted Butter Biscuits
        Fresh Fruits
        Selection of Cheeses
        Brie, Kahurangi blue, Camembert and aged Cheddar with garnishes

        Light Dinner


        Appetizer
        Paprika Prawns with Vegetable Medley Salad
        Orange balsamic jelly, cucumber ribbon and crème fraiche


        Main Course
        *Seared Chicken Breast with Natural Jus
        Barley risotto, broccolini and enoki mushroom


        “Osso Bucco” Style Braised Beef Short Rib
        Accompanied with cauliflower puree, baby spinach and natural jus

        Baked Salmon Fillet in Teriyaki Sauce
        Served with vegetables and wheat flour noodles

        Dessert
        *Moscato Jelly
        With Mango and lychee salad, crème fraiche


        Fruit
        From the Basket
        A variety of fresh fruits

        From the Bakery
        Assorted Bread Rolls and Gourmet Breads
        Served with selection of butter or flavored olive oil

        Hot Beverage
        Coffee and Tea
        A wide selection of flavors is available in the beverage section
        * Exclusively created by Matt Moran of Aria Restaurant, Sydney

        SQ286 (LXP-SNP-DCP)-4.1 FCL

        Wine List
        Champagne
        2006 Dom Perignon Brut, Champagne, France
        Krug Grande Cuvee

        White Wines
        2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
        2012 Jean-Marc Brocard Chablish 1er Cru Beauregard AOC, Burgundy, France

        Red Wines
        2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
        Or
        2012 Penfolds RWT Shiraz, Barossa Valley, Australia

        2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
        2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France

        Port
        Graham’s 20 Year Old Port, Duoro Valley, Portugal

        Comment


        • SQ 26 SIN-FRA Suite Class October 2016

          October 2015
          Singapore Airlines Suite Class

          SQ 26 Singapore to Frankfurt

          Supper
          One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.

          Suzanne’s Choice
          A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.

          Starter
          Lobster Salad
          With fava beans, avocado, bacon, corn and cherry tomato

          Soup
          White Bean Soup
          With spinach leaves, crème fraiche and hazelnut garlic dressing

          Main Course
          Bistecca California
          Grilled Beef Tenderloin with potato puree and peperonata

          Dessert
          Crème Fraiche Panna Cotta
          With marinated strawberries and fresh mint leaf

          Supper

          Appetizer
          *Lobster Salad
          With fava beans, avocado, bacon, corn and cherry tomato

          Malossol Caviar and Marinated Scallops
          With vegetable confit, lemon vinaigrette

          Soup
          * White Bean Soup
          With spinach leaves, crème fraiche and hazelnut garlic dressing

          Double Boiled Chicken Soup
          With Chinese herbs and mushroom

          Main Course
          * Bistecca California
          Grilled Beef Tenderloin with potato puree and peperonata

          Fried Hokkien Mee
          A popular local fare of noodles cooked with prawns, squid and pork

          Assorted Sushi
          Served with pickled ginger, wasabi and soy sauce

          Skinless Chicken skewers served with Barley and Porcini Salad, Light Sage Jus
          The plump chewy grains of barley are a good source of B vitamin like niacin and critical mineral like selenium both with strong and antioxidant properties. This detoxifying salad helps rejuvenate the body on flights.

          Dessert
          * Crème Fraiche Panna Cotta
          With marinated strawberries and fresh mint leaf

          Cheese
          Selection of Cheeses
          Red cheddar, Camembert, blue Stilton and boursault with garnishes

          Fruit
          From the Basket
          A variety of fresh fruits

          From the Bakery
          Assorted Bread Rolls and Gourmet Breads
          Served with selection of butter or flavored olive oil

          Hot Beverage
          Coffee and Tea
          A wide selection of flavors is available in the beverage section
          Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles

          Delectables
          Noodles
          E Fu Noodles
          With chicken, black mushroom and Oriental Chicken Stock

          Bee Tai Mak
          With prawns, vegetables, and Oriental Chicken Stock



          Kawy Teow Noodles
          With Chinese greens, black mushroom and vegetable stock

          Sandwiches
          Roasted pumpkin, Feta Cheese and Sundried tomatoes Sandwich
          Warm Sandwich with Thai Style Chicken and Tom Yum Spread
          Ciabtatta with Garlic Prawn, Lollo Rosso and Pesto

          Snacks
          Assorted Nuts
          Toblerone Chocolates
          Potato Chips
          Crunchy Granola Oat and Honey Bar
          Assorted Butter Biscuits
          Fresh Fruits
          Selection of Cheeses
          Red cheddar, Camembert, blue Stilton and boursault with garnishes

          Before Touch Down


          To Start With
          Juices Freshly Squeezed or Chilled
          A choice of orange, apple or tomato


          Fruit
          Selection of Sliced Fresh Fruits


          Appetizer
          Cornflakes
          With Skim or Full cream milk

          Granola with Greek Yogurt
          And cherry compote


          Fruit yogurt
          Natural Yogurt

          Main Course
          Khan Thom
          Thai rice porridge with pork and minced pork ball

          Selection of Dim Sum
          Steamed radish cake, scallop dumpling, pork siew mai, prawn har gow, vegetable dumpling




          Berries Pancakes
          With strawberry compote and whipped cream

          Fresh Eggs
          Prepared baked, scrambled or boiled
          With gruyere cheese, cherry tomato and mesclun salad
          Choice of lobster potato hash or chicken sausage

          From the Bakery
          Assorted Bread Rolls and Breakfast Pastries
          Served with selection of butter and fruit preserves

          Hot Beverage
          Coffee and Tea
          A wide selection of flavors is available in the beverage section
          SQ026 (SBP-SNP-BBP-BRP-LCP)-4.1 FCL

          Comment


          • SQ 26 FRA-JFK Suite Class October 2016

            SQ 26 Frankfurt to New York JFK

            Brunch
            Juices Freshly Squeezed or Chilled
            A choice of orange, apple or tomato

            Fruit
            Selection of Sliced Fresh Fruits

            Appetizer
            Cornflakes
            With Skim or Full cream milk

            Bircher Muesli
            Rolled oat soaked in milk, natural yogurt, dried fruit and nuts

            Fruit yogurt
            Natural Yogurt

            Main Course
            Rice Noodle Soup
            With sliced beef and leafy vegetables

            Seafood in Thai Red Curry
            With Asian Vegetables and Steamed Rice

            Pan Roasted Duck Breast in Sour Cherry Jus
            With sautéed green beans, pumpkin, mushroom and gnocchi

            Fresh Eggs
            Prepared baked, scrambled or boiled
            With Brie cheese, cherry tomato and mesclun
            Choice of bacon or chicken sausage

            Dessert
            Cake Cappuccino Crème
            With chocolate star anise sauce

            From the Bakery
            Assorted Bread Rolls and Croissants
            Served with selection of butter and fruit preserves

            Hot Beverage
            Coffee and Tea
            A wide selection of flavors is available in the beverage section

            Light Lunch
            Appetizer
            Warmed Spiced Tomato Soup
            With cauliflower mustard and smoked salmon

            Main Course
            *Veal Loin with Smoked ham and Asiago cheese
            Shaved celeriac, natural jus, and pumpkin puree
            Exclusively created by Carolo Cracco of Ristorante Cracco, Milan

            Fish Congee
            Sliced fish fillet in rice porridge with Chinese crullers

            Roasted Stuffed Chicken with Cheese and Cold Tabbouleh salad
            With olive oil and lemon dressing

            Dessert
            Pumpkin Blackberry Cake with Berry Sorbet

            From the Bakery
            Assorted Bread Rolls and Gourmet Breads
            Served with selection of butter or flavored olive oil

            Hot Beverage
            Coffee and Tea
            A wide selection of flavors is available in the beverage section

            SQ026 (SBP-SNP-BBP-BRP-LCP)-4.2 FCL

            Wine List
            Champagne
            2006 Dom Perignon Brut, Champagne, France
            Krug Grande Cuvee

            White Wines
            2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
            2013 Bischofliches Weignut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany

            Red Wines
            2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
            Or
            2012 Penfolds RWT Shiraz, Barossa Valley, Australia

            2007 Chateau Rauzan-Segla, Margaux, France
            2011 Louis Jadot Clos Vougeot Grand Cru, Cote de Nuits, France

            Port
            Graham’s 20 Year Old Port, Duoro Valley, Portugal

            Comment


            • SQ 26 SIN-FRA-JFK November 2016 Suite Class

              November 2015
              Singapore Airlines Suite Class

              SQ 26 Singapore to Frankfurt

              Supper
              One of Los Angeles’ most beloved chefs and winner of the James Beard award, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity.

              Suzanne’s Choice
              A menu specially designed for our nonstop flight to San Francisco for a complete dining experience in the sky.

              Starter
              Crab Meat Salad in Chili Lime Salsa
              With avocado, roasted baby beetroot and crème fraiche

              Soup
              Corn Chowder with Bacon
              And poblanos pepper, chili flakes and fingerling potatoes

              Main Course
              Bistecca California
              Grilled Beef Tenderloin with potato puree and peperonata

              Dessert
              Warm Caramelized Chocolate Bread-Butter Pudding
              With dark chocolate sorbet

              Supper

              Appetizer
              * Crab Meat Salad in Chili Lime Salsa
              With avocado, roasted baby beetroot and crème fraiche

              Malossol Caviar with Duck Foie Gras
              Served with waldorf salad and mesclun

              Soup
              * Corn Chowder with Bacon
              And poblanos pepper, chili flakes and fingerling potatoes

              Double Boiled Chicken Soup
              With bamboo piths and mushroom

              Main Course
              * Bistecca California
              Grilled Beef Tenderloin with potato puree and peperonata

              #Teochew Style Pomfret Porridge
              Rice porridge cooked with sliced pomfret fillet and ginger garnished with fried shallot, dried sole and spring onion

              Cobb Salad
              Warm chicken with avocado, Roquefort cheese, boiled egg and bacon
              Served with red wine vinegar and olive oil dressing

              Chicken and Lamb Satay
              Renowned Singapore Favorite
              Served with ketupat rice, onion, cucumber and spicy peanut sauce

              Dessert
              * Warm Caramelized Chocolate Bread-Butter Pudding
              With dark chocolate sorbet

              Cheese
              Selection of Cheeses
              Farmer, tete de moine, cambozola and chaume with garnishes

              Fruit
              From the Basket
              A variety of fresh fruits

              From the Bakery
              Assorted Bread Rolls and Gourmet Breads
              Served with selection of butter or flavored olive oil

              Hot Beverage
              Coffee and Tea
              A wide selection of flavors is available in the beverage section
              Exclusively created by Suzanne Goin of Los Angeles, A.O.C. and Tavern, Los Angeles

              SQ026 (SBP-SNP-BBP-BRP-LCP)-1.1 FCL

              Delectables
              Noodles
              Nama Udon Noodles
              With chicken, black mushroom and Oriental Chicken Stock

              Egg Noodles
              With prawns, vegetables, and Oriental Chicken Stock

              Beehoon Noodles
              With Chinese greens, black mushroom and vegetable stock

              Sandwiches
              Ciabatta with Portobello Mushrooms, Emmenthal Cheese and Duxelle Mayonnaise
              Warm Foccacia with Roasted Beef, Onion Jam, and Cheddar Cheese
              Panini with Roasted Chicken and Sundried Tomato Tapenade

              Snacks
              Assorted Nuts
              Milk Chocolate Bars
              Potato Chips
              Dried Fruit
              Assorted Butter Biscuits
              Fresh Fruits
              Selection of Cheeses
              Farmer, tete de moine, cambozola and chaume with garnishes

              SQ026 (SBP-SNP-BBP-BRP-LCP)-1.2 FCL

              Before Touch Down

              To Start With
              Juices Freshly Squeezed or Chilled
              A choice of orange, apple or tomato

              Fruit
              Selection of Sliced Fresh Fruits
              Appetizer
              Cornflakes
              With Skim or Full cream milk

              Granola with Greek Yogurt
              And berry compote

              Fruit yogurt
              Natural Yogurt

              Main Course
              #Singapore Beef Noodle Soup
              Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

              Nasi Lemak
              Coconut flavored rice with prawn in sambal sauce, boiled egg, marinated chicken and peanuts

              Warm Belgian Waffles
              With berry compote, ricotta cheese and maple syrup

              Fresh Eggs
              Prepared baked, scrambled or boiled
              With mozzarella cheese, sliced heirloom tomato and pesto sauce
              Choice of ham and bacon or chicken sausage

              From the Bakery
              Assorted Bread Rolls and Breakfast Pastries
              Served with selection of butter and fruit preserves

              Hot Beverage
              Coffee and Tea
              A wide selection of flavors is available in the beverage section
              SQ026 (SBP-SNP-BBP-BRP-LCP)-1.3 FCL

              *Exclusively created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles
              #Teochew Food Promotion

              SQ 26 Frankfurt to New York JFK




              Brunch
              Juices Freshly Squeezed or Chilled
              A choice of orange, apple or tomato

              Fruit
              Selection of Sliced Fresh Fruits


              Appetizer
              Cornflakes
              With Skim or Full cream milk

              Bircher Muesli
              Rolled oat soaked in milk, natural yogurt, dried fruit and nuts

              Fruit yogurt
              Natural Yogurt


              Main Course
              Khao Tom Pla
              Thai rice porridge with fish

              Braised Rice Noodles
              With Shredded chicken in hoisin sauce

              Grilled Beef Fillet with herb Butter
              Served with green beans and gratinated potato

              Fresh Eggs
              Prepared baked, scrambled or boiled
              With Manchego cheese, cherry tomato and mesclun
              Choice of bacon or chicken sausage

              Dessert
              Warm Chocolate Orange Crepe
              With macadamia nut ice cream, Grand Marnier flavored orange sauce


              From the Bakery
              Assorted Bread Rolls and Croissants
              Served with selection of butter and fruit preserves


              Hot Beverage
              Coffee and Tea
              A wide selection of flavors is available in the beverage section

              SQ026 (SBP-SNP-BBP-BRP-LCP)-1.1 FCL

              Light Lunch
              Appetizer
              Tian of Alaskan Crab
              With avocado, salmon roe, quail egg and basil oil


              Main Course
              *Seared Iberico Pork Loin with Quince Paste and Jus
              Served with savoy cabbage, sous-vide cold red apple wedges and artichoke
              Exclusively created by Carolo Cracco of Ristorante Cracco, Milan


              Seafood and Rice Noodles Soup
              Kway teow noodles with prawns, fish and vegetables in chicken broth

              Chicken Stuffed with Ricotta Cheese-Spinach and Natural Jus
              Served with ratatouille and mashed potato

              Dessert
              Warmed Pumpkin Tarte
              With blackberry sorbet and spice crumbles


              From the Basket
              A variety of fresh fruits

              From the Bakery
              Assorted Bread Rolls and Gourmet Breads
              Served with selection of butter or flavored olive oil


              Hot Beverage
              Coffee and Tea
              A wide selection of flavors is available in the beverage section

              SQ026 (SBP-SNP-BBP-BRP-LCP)-1.2 FCL

              Wine List
              Champagne
              2006 Dom Perignon Brut, Champagne, France
              Krug Grande Cuvee

              White Wines
              2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
              2013 Bischofliches Weignut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany

              Red Wines
              2013 Clonkakilla O’Riada Shiraz, Canberra, Australia
              Or
              2012 Penfolds RWT Shiraz, Barossa Valley, Australia

              2007 Chateau Rauzan-Segla, Margaux, France
              2011 Louis Jadot Clos Vougeot Grand Cru, Cote de Nuits, France

              Port
              Graham’s 20 Year Old Port, Duoro Valley, Portugal
              Last edited by Carfield; 4 November 2016, 02:47 AM.

              Comment


              • SQ632 SIN-HND Nov 2016







                Last edited by Pinkfloyd; 8 November 2016, 03:19 PM.
                God must have been a ship owner, he placed the raw materials far from where they are needed and covered two-thirds of the earth with water...

                Comment


                • SQ51 MAN-IAH October 2016

                  MANCHESTER TO HOUSTON

                  LUNCH

                  Canape
                  Singapore Chicken and Lamb Satay
                  With onion, cucumber and spicy peanut sauce

                  Appetiser
                  Antipasto
                  Marinated scallop with roasted capsicum, endive wrapped in parma ham and mozzarella on tomato

                  Country Terrine with Mesclun Salad
                  A coarsely textured terrine of beef, pork & veal garnished with baby carrot, Cep mushroom and extra virgin olive oil

                  Cream of White Mushroom with Saffron
                  And garlic bread crisp

                  Double Boiled Chicken Soup
                  With red dates and wolfberries

                  Salad

                  Salad of Rucola, Mesclun, Olives, Cherry Tomato and Shaved Parmesan
                  With choice of
                  Balsamic and extra virgin olive oil dressing or Honey mustard dressing

                  Main Course
                  Extra Virgin Olive Oil Flavoured Lobster
                  With seafood consomme, baby vegetable and potato

                  Oriental Style Braised Beef Cheek
                  Stir-fried vegetable, shitake mushroom and egg fried rice

                  Grilled Chicken Breast with Sage Jus

                  Served with mediteranean vegetables and buttered gnocchi

                  Dessert
                  Tartelette Au Citron Meringuee
                  Lemon meringue tart with candied walnut

                  Panna Cotta
                  With strawberry salad

                  Cheese
                  Selection of cheese
                  Brie, black bomber cheddar, cashel blue and ginger spice served with garnishes

                  Fruit
                  From the Basket
                  A variety of fresh fruits

                  From the Bakery
                  Assorted Bread Rolls and Gourmet Breads
                  Served with selection of butter or flavoured olive oil

                  Pralines Petit Four
                  Fine Pralines

                  Beverage
                  Coffee and Tea
                  A selection of flavours is available in the beverage section

                  LIGHT DINNER

                  Appetiser
                  Mediterranean Style Hot Smoked Salmon Salad
                  With mesclun, pickled vegetables and herb vinaigrette

                  Main Course
                  Braised Pork Cheek in Red Wine
                  Caramelised apple, asparagus and mashed potato with savoy cabbage

                  Stir-Fried Prawn in Ginger Garlic Sauce
                  With vegetables and egg noodle

                  Lamb Masala
                  Marinated slow-cooked lamb in spices, jalfrezi vegetables, pickled vegetable and pilaf rice

                  Dessert
                  Orange Creme Brulee
                  With marinated orange and grapefruit segment

                  Fruit
                  A variety of fresh fruits

                  From the Bakery
                  Assorted Bread Rolls and Gourmet Breads
                  Served with selection of better or flavoured olive oil

                  Beverage
                  Coffee and Tea
                  A wide selection of flavours is available in the beverage section

                  Comment


                  • SQ 52 SIN-MAN First Class January 2017

                    January 2017
                    Singapore Airlines First Class
                    SQ 52 Singapore to Manchester

                    Supper
                    Matt Moran’s acclaimed Australian cuisine is a delightful combination of the freshest seasonal produce, signature eclecticism and timeless elegance. He brings to you his recommendation for a most exquisite dining experience in the sky.

                    Matt’s choice

                    Appetizer
                    Iberico Ham
                    With celeriac remoulade and Kalamata olives

                    Soup
                    Potato and Leek Soup
                    With truffle oil cream, hazelnut oil dressing

                    Main Course
                    Spaghetti with Prawns and Squids
                    With asparagus and marjoram

                    Dessert
                    Moscato Jelly
                    With lychee and mango salad

                    Appetizer
                    Malossol Caviar and Pave of Balik Salmon
                    With asparagus and crème fraiche

                    Iberico Ham
                    With celeriac remoulade and Kalamata olives
                    Exclusively created by Matt Moran of Aria Restaurant, Sydney

                    Soup
                    Potato and Leek Soup
                    With truffle oil cream, hazelnut oil dressing
                    Exclusively created by Matt Moran of Aria Restaurant, Sydney

                    Fish Maw Soup
                    Thick Superior pork soup with fish maw served with black vinegar
                    Teochew Food Promotion

                    Main Course
                    Spaghetti with Prawns and Squids
                    With asparagus and marjoram
                    Exclusively created by Matt Moran of Aria Restaurant, Sydney

                    Kway Chap
                    Thin broad rice noodle in light soy sauce broth served with braised duck, pork, egg, bean curd and peanuts accompanied with chai beh and vinegar chili sauce
                    Teochew Food Promotion

                    Cobb Salad
                    Warm chicken with avocado, Roquefort cheese, boiled egg and bacon
                    Served with red wine vinegar and olive oil dressing
                    A Deliciously Wholesome choice

                    Assorted Sushi
                    Served with pickled ginger, wasabi and soy sauce

                    Dessert
                    Moscato Jelly
                    With lychee and mango salad
                    Exclusively created by Matt Moran of Aria Restaurant, Sydney

                    Cheese
                    Selection of Cheese
                    Farmer, tete de moine, cambozola and chaume served with garnishes

                    Fruit From the Basket
                    A variety of fresh fruits

                    From the Bakery
                    Assorted Bread Rolls and Gourmet Breads
                    Served with selection of butter or flavored olive oil

                    Hot beverage
                    Coffee and Tea
                    A wide selection of flavors is available in the beverage section

                    Delectable
                    Noodles
                    Ee-Fu Noodles with black mushrooms and Oriental chicken stock
                    Bee Tai Mak with Prawns, vegetables and Oriental chicken stock
                    Kway Teow with Chinese greens, black mushroom and vegetable stock

                    Sandwiches
                    Ciabatta with Portobello Mushroom, Emmenthal Cheese and Duxelle Mayonnaise
                    Warm Focaccia with Roasted beef, Onion jam and Cheddar Cheese
                    Panini with Roasted Chicken and Sundried tomato Tapenade

                    Snacks
                    Assorted Nuts
                    Milk Chocolate Bar
                    Potato Chips
                    Dried Fruit
                    Assorted Butter Biscuits
                    Fresh Fruits
                    Selection of Cheese
                    Farmer, tete de moine, cambozola and chaume served with garnishes

                    Breakfast
                    To Start With
                    Juices Freshly Squeezed or Chilled
                    A choice of orange, apple, or tomato

                    Fruit
                    Selection of Sliced Fresh Fruits

                    Appetizer
                    Cornflakes with skim or full cream milk
                    Bircher Muesli with Fruit
                    Fruit Yogurt
                    Natural Yogurt

                    Main Course
                    Teochew Style Pomfret Porridge
                    Rice Porridge cooked with sliced pomfret fillet and ginger garnished with fried shallot, dried sole and spring onion
                    Teochew Food Promotion

                    Belgium Waffle with Mascarpone Cheese
                    Strawberries and blueberry in raspberry coulis and maple syrup

                    Selection of Dim Sum
                    Steamed radish cake with pork, spareribs with black bean, scallop dumpling, vegetarian spinach dumpling and hark ow

                    Fresh Eggs
                    Prepared baked, scrambled or boiled
                    With bocconcini cheese, cherry tomato, sundried tomato pesto, and mesclun
                    Choice of veal sausage or bacon & salmon hash

                    From the Bakery
                    Assorted Bread Rolls and Breakfast Pastries
                    Served with butter and fruit preserve

                    Hot beverage
                    Coffee and Tea
                    A wide selection of flavors is available in the beverage section

                    Comment


                    • SQ 52 MAN-IAH First Class January 2017 Part 1

                      9V-SWT in Manchester - very foggy morning



                      SQ 52 Manchester to Houston

                      Lunch
                      Regarded as one of the few Grand Masters of French cuisine, three-star Michelin chef Georges Blanc blends time-honored tradition and modern innovation to bring to life flavors of the season. He brings to you his recommedations for a most exquisite dining experience in the sky.

                      Georges’ Choices
                      Appetizer
                      Mackerel Brandade
                      With dried fruits, vegetable couscous, asparagus and artichoke

                      Soup
                      Veloute of Pumpkin
                      With prawns and crème fraiche

                      Main Course
                      Roasted Lamb Loin in Tarragon Jus
                      With eggplant caviar, zucchini and roasted potatoes

                      Dessert
                      Pistachio Crème Brulee
                      With marinated Morello cherries

                      Lunch
                      Canape
                      Singapore Chicken and Lamb Satay
                      With onion, cucumber and spicy peanut sauce



                      Appeitzer
                      Duck Liver Terrine and Rillette
                      Garnish with apricot compote, mesclun lettuce


                      Mackerel Brandade
                      With dried fruits, vegetable couscous, asparagus and artichoke
                      Exclusively created by Georges Blanc, Vonnas

                      Soup
                      Veloute of Pumpkin
                      With prawns and crème fraiche
                      Exclusively created by Georges Blanc, Vonnas


                      Cantonese Lotus Root Soup
                      With peanuts and pork

                      Salad
                      Salad of Rucola, Mesclun, Olvies, Tomatoes and Shaved Parmesan
                      With choice of
                      Balsamic and extra virgin olive oil dressing or Honey Mustard dressing


                      Main Course
                      Roasted Lamb Loin in Tarragon Jus
                      With eggplant caviar, zucchini and roasted potatoes
                      Exclusively created by Georges Blanc, Vonnas

                      Stir-fried Beef Oriental Style
                      Beef in oriental black pepper sauce, seasonal vegetables and fried rice

                      Grilled Salmon Fillet with Mussel-Saffron Sauce
                      Served with selected green vegetables and potato

                      Cantonese Style Roasted Duck
                      With plum sauce, Chinese greens, carrots and steamed rice


                      Dessert
                      Pistachio Crème Brulee
                      With marinated Morello cherries
                      Exclusively created by Georges Blanc, Vonnas

                      Opera Cake
                      With coffee ice cream and fruits salad

                      Cheese
                      Selection of Cheese
                      Brie, Black Bomber Cheddar, Cashel Blue, and Ginger spice served with Garnishes


                      Fruit From the Basket
                      A variety of fresh fruits

                      From the Bakery
                      Assorted Bread Rolls and Gourmet Breads
                      Served with selection of butter or flavored olive oil


                      Pralines Petit-Four
                      Fine Pralines


                      Hot beverage
                      Coffee and Tea
                      A wide selection of flavors is available in the beverage section

                      Delectable
                      Noodles
                      Beehoon Noodles with Chinese greens, black mushroom and vegetable stock
                      Kway Teow with chicken, black mushroom and Oriental chicken stock
                      Egg Noodles with prawns, vegetables and Oriental chicken stock

                      Sandwiches
                      Baguette Sandwich with Mozzarella, Tomato and Herb
                      Ciabatta with Olive Butter, Smoked Salmon and Sundried tomato
                      Warm Focaccia with Chicken Salad and Pesto

                      Snacks
                      Assorted Nuts
                      Chocolate Bar
                      Potato Chips
                      Assorted Butter Biscuits
                      Cookies
                      Fresh Fruits
                      Selection of Cheese
                      Brie, Black Bomber Cheddar, Cashel Blue, and Ginger spice served with Garnishes

                      Comment


                      • SQ 52 MAN-IAH First Class January 2017 Part 2 & Wine List

                        Light Dinner



                        Appetizer
                        Marinated Prawn with Nicoise Salad
                        Tomatoes, green beans, hard-boiled egg, black olives, and potato



                        Main Course
                        Braised Beef Cheek in Rich Broth with Vegetable Pot Au Feu
                        Served with carrot, potato, wild mushroom, green peas and turnip
                        Exclusively created by Georges Blanc, Vonnas



                        Pan Seared Sea Bass Fillet in Red Wine Sauce
                        With confit of fennel, baby carrot and crushed fingerling potato

                        Salt Baked Chicken
                        With ginger sauce, Chinese vegetables and mushroom fried noodle

                        Dessert
                        Raspberry Floating Island with Citrus Tea
                        Softly poached meringue with raspberry and earl grey tea infused raspberry sauce
                        Exclusively created by Georges Blanc, Vonnas



                        Fruit From the Basket
                        A variety of fresh fruits

                        From the Bakery
                        Assorted Bread Rolls and Gourmet Breads
                        Served with selection of butter or flavored olive oil

                        Hot beverage
                        Coffee and Tea
                        A wide selection of flavors is available in the beverage section


                        SQ052 (SBP-SNP-BBP-LXP-SNP-DCP)-3.1 FCL

                        Champagnes and Wines

                        Champagne
                        2006 Dom Perignon Brut, Champagne, France
                        Krug Grande Cuvee, Champagne, France

                        White Wines
                        2012 Matanzas Creek Winery Chardonnay, Sonoma County, California USA
                        2013 Bischofliches Weingut Trier Piesporter Goldtropfchen Riesling Kabinett, Mosel, Germany

                        Red Wines
                        2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
                        2012 Penfolds RWT Shiraz, Barossa Valley, Australia
                        2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France

                        Port
                        Graham’s 20-Year-Old Port, Duoro Valley, Portugal

                        Comment


                        • SQ 634 SIN-HND January 2017

                          January 2017
                          Singapore Airlines First Class
                          SQ 634 Singapore to Tokyo Haneda

                          Yoshihiro’s choice
                          Kyo Kaiseki

                          Saizuke
                          Japanese Vegetables in Tofu Paste, Mitzuba
                          Puffer Fish Roll with Chives, Ponzu Jelly, Grated Daikon with Chili
                          Amadai with Turnip Sauce, Sea Urchin, Wasabi

                          Mukouzuke
                          Torched Yellow Tail on Mesclun, Grated Radish, Bonito Shoyu

                          Oshinogi
                          Udon with Garnishes
                          Anago Sushi, Yam and Vegetable Terrine
                          Salmon-Herring Roll and Simmered Duck Skewer

                          Futamono
                          Grilled US Beef on Potato and Lily Bud Puree, Onion Sauce
                          Mustard, Chives, Perilla Blossoms

                          Yakimono



                          Baked Black Cod with Milt and Japanese Yuzu Miso in Yuzu Cup


                          Fried Lobster with Cracker, Egg Yolk Vinegar Tartar sauce


                          Gohan
                          Snow Crabmeat Rice, Mitzuba


                          Carrot Puree, Gluten, Shimichi Togarashi
                          Assorted Pickles

                          Mizugashi
                          Grilled Layered Apple with Ginger Ice Cream,
                          Ginger Flavored Apple Chip, Strawberry and Mint Leaf
                          SQ 634 (LAP)-3.1 FCL

                          Lunch


                          Appetizer
                          Duck Foie Gras on Mizuna Leafs
                          With Shaved fennel orange salad, beetroot and balsamic dressing

                          *Teochew Style Platter with Chilled Lobster, “De Kar Tang” Pork Jelly and “Hoi Chor” Warmed Fried Crabmeat Dumpling
                          Served with pickled vegetables, kumquat sauce, garlic chili sauce and sweet caramel sauce



                          Soup
                          Cream of Asparagus
                          With Shiitake and Scallop Chawanmushi


                          Chinese Oxtail Soup
                          With wolfberries and flower mushrooms

                          Salad
                          Salad of Baby Spinach, Arugula, Frisee, Sun-dried tomato and Kalamata Olives
                          With choice of
                          Sesame and Soy dressing or
                          Creamy French dressing


                          Main Course
                          Pan Grilled Fillet of Beef
                          With buttered broccoli, Roma tomato, green olive mash and rosemary jus

                          *Loh Ark
                          Traditional braised duck, egg and beancurd served with braised peanuts, salted vegetables, asparagus with dried sole and steamed rice

                          Pappardelle with Lobster Ragout
                          Accompanied by tomato, olive, buttered asparagus and rocket leaves

                          Dessert
                          Opera Cake
                          With coffee ice cream and fruit salad


                          Cheese
                          Selection of Cheese
                          Farmer, tete de moine, and cambozola served with garnishes

                          Fruit from the Basket
                          A variety of fresh fruits

                          From the Bakery
                          Assorted Bread Rolls and Gourmet Breads
                          Served with selection of butter or flavored olive oil

                          Pralines Petit Fours
                          Fine Pralines

                          Hot beverage
                          Coffee and Tea
                          A wide selection of flavors is available in the beverage section

                          SQ 634 (LAP)-3.1 FCL

                          Champagnes and Wines

                          Champagne
                          2006 Dom Perignon Brut, Champagne, France
                          Krug Grande Cuvee, Champagne, France

                          White Wines
                          2014 Greywacke Sauvignon Blanc, Marlborough, New Zealand
                          2012 Louis Jadot Domaine Gagey Bressandes 1er Cru, Beaune, Burgundy, France

                          Red Wines
                          2004 Chateau Leoville Poyferre, Saint Julien, Bordeaux, France
                          2010 Louis Latour Corton-Grancey Grand Cru, Cote de Beaune, France
                          2012 Teusner Albert Shiraz, Barossa Valley, Ausralia

                          Port
                          Graham’s 20-Year-Old Port, Duoro Valley, Portugal

                          Comment


                          • SQ 345 ZRH-SIN March 2017

                            March 2017
                            Singapore Airlines Suites Class
                            SQ 345 Zurich to Singapore

                            Georges’ Choices
                            Appetizer
                            Dill Marinated Salmon
                            On heirloom tomato, mesclun leaves, Buffalo Mozzarella and pesto Genovese

                            Soup
                            Cream of Asparagus
                            With crab meat

                            Main Course
                            Roasted Beef Fillet on Brandy Peppercorn Sauce
                            Served with gnocchi, zucchini, and caramelized onion lasagna

                            Dessert
                            Pistachio Macaroon
                            With fresh raspberry

                            Lunch
                            Canape
                            Singapore Chicken and Lamb Satay
                            With onion, cucumber, and spicy peanut sauce


                            Appetizer
                            Chilled Malossol Caviar
                            With Melba toast and condiments

                            * Dill Marinated Salmon
                            On heirloom tomato, mesclun leaves, Buffalo Mozzarella and pesto Genovese


                            Soup
                            *Cream of Asparagus
                            With crab meat



                            Clear Pork Soup
                            With black-eyed beans

                            Salad
                            Frisse, Belgium Endive, Cherry Tomatoes and Red Radish
                            With choice, of
                            Honey-sherry vinaigrette
                            Or
                            Basil Pesto Dressing


                            Main Courses
                            *Roasted Beef Fillet on Brandy Peppercorn Sauce
                            Served with gnocchi, zucchini, and caramelized onion lasagna
                            Or
                            Stir-fried Oriental Style Lobster with Black Bean Sauce
                            Served with leafy greens and egg noodles
                            Or
                            Pan Roasted Chicken Stuffed with Spinach and Cheese
                            Accompanied by sautéed vegetable, spaetzli and herb jus
                            Or
                            Thai Style Dep Fried John Dory Fillet
                            With mixed vegetables and steamed rice

                            Dessert
                            *Pistachio Macaroon
                            With fresh raspberry

                            Or
                            Warm Rhubarb Gratin
                            Served with strawberries Romanoff and yogurt ice cream

                            Cheese
                            Selection of Cheese
                            Brie, Appenzeller, Fourme d’Ambert and Arenenberger with garnishes

                            Fruit
                            From the Basket
                            A variety of fresh fruits


                            From the Bakery
                            Assorted Bread Rolls and Gourmet Breads
                            Served with selection of butter of flavored olive oil

                            Pralines Petit Four
                            Fine Pralines


                            Hot Beverage
                            Coffee and Tea
                            A wide selection of flavors is available in the beverage section
                            *Exclusively created by Georges Blanc, Vonnas

                            Delectables
                            Noodles
                            Egg Noodles
                            With prawns, vegetables and Oriental chicken stock

                            Kway Teow
                            With chicken, black mushroom and Oriental chicken stock

                            Beehoon Noodles
                            With Chinese greens, black mushroom and vegetable stock

                            Sandwiches
                            Ciabatta with Cheddar Cheese and Grilled Marinated Vegetable
                            Warp with Smoked Turkey, Leafy Salad and Guacamole Spread
                            Warm Focaccia Sandwich with Gammon Ham and Roasted Vegetables

                            Snacks
                            Assorted Nuts
                            Chocolate Bar
                            Potato Chips
                            Savory Snack
                            Assorted Butter Biscuits
                            Fresh Fruits
                            Selection of Cheese
                            Brie, Appenzeller, Fourme d’Ambert and Arenenberger with garnishes

                            Breakfast
                            To Start With
                            Juices Freshly Squeezed or Chilled
                            A choice of orange, apple or tomato


                            Fruit
                            Selection of Sliced Fresh Fruits


                            Appetizer
                            Cornflakes
                            With skim or full cream milk
                            Bircher Muesli
                            Roller oat soaked in milk, natural yogurt, dired fruits and nuts
                            Fruit Yogurt
                            Natural Yogurt


                            Main Course
                            Conpoy and Seafood Congee
                            Rice porridge enhanced with scallop and garnished with seafood

                            Swiss Breakfast
                            Cold cuts of ham, salami, air dried beef and cheese with freshly prepared scrambled egg

                            Kanom Pak Kard Kai
                            Thai style fried carrot cake with chicken, vegetables and chili sauce

                            Fresh Eggs
                            Prepared baked, scrambled or boiled
                            With vine ripened tomato, mushrooms, and toasts
                            Choice of smoked salmon or veal sausage

                            From the Bakery
                            Assorted Bread Rolls and Breakfast Pastries
                            Served with butter and fruit preserve


                            Hot Beverage
                            Coffee and Tea
                            A wide selection of flavors is available in the beverage section

                            Wine List
                            Champagne
                            2006 Dom Perignon Brut, Champagne, France
                            Krug Grande Cuvee, Champagne, France

                            White
                            2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
                            2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, France

                            Red
                            2012 Bouchard Pere et Fils Le Corton Grand Cru, Cote de Beaune, France
                            2014 Cloudy Bay Pinot Noir, Marlborough, New Zealand
                            2004 Chateau Cos d’Estournel, Saint-Estephe, France
                            2004 Chateau Pichon Lalande, Grand Classed Growth, Pauillac, Bordeaux, France

                            Port
                            Graham’s 20 Years Old Port, Duoro Valley, Portugal
                            Last edited by Carfield; 2 April 2017, 05:24 PM.

                            Comment


                            • SQ 860 SIN-HKG March 2017

                              March 2017
                              Singapore Airlines Suites Class
                              SQ 860 Singapore to Hong Kong

                              Brunch


                              To Start With
                              Juices Freshly Squeezed or Chilled
                              A choice of orange, apple or tomato

                              Fruit
                              Selection of Sliced Fresh Fruits


                              Appetizer
                              Special “K”
                              With skim or full cream milk
                              Bircher Muesli
                              Roller oat soaked in milk, and natural yogurt with berry compote
                              Fruit Yogurt
                              Natural Yogurt



                              Main Course
                              Mee Soto
                              Malay noodle in spicy chicken broth with shredded chicken and bean sprouts

                              Poached Egg with Seafood Sausage
                              Smoked salmon, sweet potato fritter, spinach salad and curry yogurt

                              Selection of Dim Sum
                              Lotus leaf rice with chicken, pork siew mai, seafood pickle cabbage dumpling, steamed pork pot sticker and vegetarian dumpling





                              Fresh Eggs
                              Prepared baked, scrambled or boiled
                              With vine ripened tomato, mushrooms, and toasts
                              Choice of beef steak or pan-fried chicken sausage

                              Dessert
                              Mango Mirror Gateau
                              With dark chocolate ice cream and white chocolate sauce



                              From the Bakery
                              Assorted Bread Rolls and Croissants
                              Served with butter and fruit preserve


                              Hot Beverage
                              Coffee and Tea
                              A wide selection of flavors is available in the beverage section

                              Wine List
                              Champagne
                              2006 Dom Perignon Brut, Champagne, France
                              Krug Grande Cuvee, Champagne, France

                              White
                              2015 Dog Point Sauvignon Blanc, Marlborough, New Zealand
                              2012 Jean-Marc Brocard Chablis 1er Cru Beauregard AOC, Burgundy, France

                              Red
                              2012 Penfolds RWT Shiraz, Barossa Valley, Australia
                              2007 Chateau Rauzan-Segla, Margaux, France
                              2010 Louis Latour Chateau Corton-Grancey Grand Cru, Cote de Beaune, France

                              Port
                              Graham’s 20 Years Old Port, Duoro Valley, Portugal
                              Last edited by Carfield; 2 April 2017, 05:25 PM.

                              Comment


                              • SQ2 SIN-HKG-SFO
                                March 2017

                                IMG_20170324_190828 by Chris Chris, on Flickr

                                IMG_20170324_190835 by Chris Chris, on Flickr

                                IMG_20170324_190841 by Chris Chris, on Flickr

                                IMG_20170324_190847 by Chris Chris, on Flickr

                                IMG_20170324_190849 by Chris Chris, on Flickr

                                IMG_20170324_190853 by Chris Chris, on Flickr

                                IMG_20170324_190855 by Chris Chris, on Flickr

                                Comment

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