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  • TG F Menus

    TG917 LHR-BKK November 2006 - F

    First Serving

    Hot Savoury
    Prawn on toast, Plum Sauce

    First Course
    Calvisius Malossol Caviar with Garnitures
    Gooseliver Foie Gras with Prunes
    Marinated Duck Breast
    Marinated Prawns
    Orange Segment

    Soup
    Wild Mushroom Cream Soup

    Main Course
    Pork Steak with Black Mushroom, Asparagus Juice
    Saffron Penne Pasta
    Black Chanterelles Mushroom, Green and White Asparagus
    or
    Prawn Scallops in X.O. Sauce
    Saffron Potatoes, Pak Choy
    or
    Salmon Curry "Chu-chee" (**Medium hot)
    Steamed Thai Hom Mali Rice
    Braised Oriental Vegetables, Salted Egg Wedges
    or
    Roasted Duck, Soy Sauce
    Steamed Thai Hom Mali Rice
    Pak Choy and carrot in Oyster Sauce

    Assorted Breads / Butter
    Assorted Cheese tray / Fresh Fruits

    Dessert
    Sticky Date Pudding
    Butterscotch Sauce
    Tea, Coffee, Espresso, Cappucino

    *******

    Openfaced Sandwiches (available upon request)
    Tea, Coffee, Ovaltine

    Second Serving

    Fresh Fruits
    Yoghurt, Cereals

    Main Course
    Smoked Halibut and Poached Egg Quiche
    Chorizo Sausage
    Tomato Sauce
    Sauteed Boletur Mushrooms
    or
    Bacon Omelet wit Caramel Apple
    Kassler Ham
    Roesti Potatoes
    Grilled Half Tomato
    or
    Bolied Egg
    Grilled Bacon
    Grilled Chicken Sausage
    or
    Noodle Soup with Chinese Roast Pork
    or
    Soft Bolied Rice with Accompaniments


    White Toast, Croissant, Mini Brown Hovis Roll
    Butter, Honey, Jam, marmalade
    Tea, Coffee, Ovaltine

  • #2
    TG990 Royal First Menu AKL-BKK December 06

    Auckland - Bangkok

    First Serving

    Hot Savouries
    Deep-fried Garlic and Pepper Quail Breast
    Scallop and Spinach Mini Quiche
    Whitebait Fritter
    Cucumber Salad topped with Plum Sauce

    First Course
    Calvisius Malossol Caviar with Garnitures
    Coppa Ham
    Roasted Tomato, Rock Melon, Red and Yellow Capsicum

    Main Course
    Pan-fried Denver Venison Leg Steak with Horopito Seasoning
    Cabernet Sauce, Jackson Potatoes, Roasted Vegetables
    or
    Sauteed Prawns and Scallops with Curry Sauce
    Steamed Thai Hom Mail Rice, Stir-fried Kailan with Garlic
    or
    Braised Duck Thigh "Low Sui", Low Sui Sauce
    Emerald Rice, Stir-fried Vegetables
    or
    Char-grilled Salmon Fillet with Jacqueline Sauce
    Buttered Tumbled Potato with Parsley


    Bread Selection
    Garlic Bread, Herb Roll, Shell Roll, Whole Meal Walnut
    Butter, Crackers

    Assorted Cheese Tray and Dried Fruits
    Fresh Fruits


    Dessert
    Ice Cream
    Tea, Coffee, Expresso, Cappuccino

    ******

    Second Serving

    Soup
    Seafood and Fish Maw Soup

    Salad
    Mixed Salad with Herb Balsamic Dressing or Thousand Island Dressing

    Hot Light Meal
    Chilli Prawns and Pork Char-siew with Barbecued Pork Sauce
    Braised Noodles with Mushroom and Baby Corn, Stir-fried Pak-choy
    or
    Wild Mushroom Herb Crepes with Tomato and Basil Ragout

    DessertBaked Raspberry Tart
    Tea, Coffee, Espresso, Cappuccino

    ******

    Third Serving

    Sandwiches
    or

    Hot Snack
    (Duck Char-Siew with Chinese Egg Noodle Soup)

    ******

    Just as on last months TG917 LHR-BKK, they had no drinks list at all, which is very poor for F.
    Last edited by MAN Flyer; 28 December 2006, 01:19 AM.

    Comment


    • #3
      What is your take on the taste of the food compare to SQ?

      Comment


      • #4
        TG's Royal First Menu looks very good!!!!

        It's making my hungry

        SQ still serves good food
        "Singapore Girl, You're A Great Way To Fly"

        -Singapore Airlines

        Comment


        • #5
          Originally posted by CGK View Post
          What is your take on the taste of the food compare to SQ?
          It depends where it's from. They have their own BTC style service from certain destinations - LHR, FRA & BKK (obviously) for a start - and the last meal I booked ex-LHR was very poor.

          Being a non-seafood eater you can see that menu wasn't particularly good for me. However, I flew BKK-FRA after this flight and that was a great. I'll put that menu up shortly.

          I do get the impression TG are doing some slight cost cutting at the moment. They currently have no drinks menu's in F and haven't for the last 2 months, they are currently not handing out amenity kits in J, and they have stopped the limo service for F pax in BKK.

          The first two have been blamed on the annual fiscal year cock-up and they will return, apparently. I'm not bothered about the amenity kits in J but taking away the drinks menu from F is very poor to be honest. They have used the move to Suvarnabhumi to 'suspend' the Limo but I'm not sure it will return myself and as they are honouring previous bookings then they could easily have kept it.

          As a general rule I find TG a few steps behind SQ in F, and the crews can be very hit and miss. I had an absolutely awful crew for LHR-BKK last month - along with an equipment swap to the old config 14F cabin - and have yet to receive even a reply to my complaints (there were other issues on this flight), yet the crew on AKL-BKK were fantastic.
          Last edited by MAN Flyer; 28 December 2006, 01:18 AM.

          Comment


          • #6
            TG is definitely improving along with their new fleet... It's great to see!
            The Romance of Travel... Singapore Airlines

            Comment


            • #7
              TG Menu

              .....

              Comment


              • #8
                TG911 LHR - BKK Royal First Dec 06

                London - Bangkok

                First Serving

                Hot Savoury

                Deep-fried Crab Claw, Plum Sauce

                First Course
                Calvisius Malossol Caviar with Garnitures

                Royal Salmon Fillet
                Marbre Foie Gras de Champignons
                Marinated Grilled scallops

                Soup
                Broccoli and Stilton Soup

                Main Course
                Grilled Sirloin Steak, Pistachio and Pink Peppercorn Butter
                Chateau potatoes with Rosemary
                Mixed Forest Mushrooms, Mixed Vegetables
                or
                Pan-fried Brill Fish, Cream Leeks
                Celeriac Mashed Potato, Mixed Vegetables
                or
                Pork curry "Pa-naeng" (with Peanuts)
                (**Medium hot)
                Steamed Thai Hom Mali Rice
                Braised Oriental Vegetables, Salted Egg Wedges
                or
                Sliced Roasted Duck, Soy Sauce
                Steamed Thai Hom Mali Rice
                Pak Choy and Carrot in Oyster Sauce

                Assorted Breads / Butter
                Assorted Cheese Tray / Fresh Fruits

                Dessert

                Apple Strudel
                Vanilla Sauce
                Tea, Coffee, Espresso, Cappaccino

                ***

                Second Serving

                Finger sandwiches / Scone
                Assorted Mini French Pastries
                Tea, Coffee

                ***

                Third Serving

                Fresh Fruits
                Yoghurt, Cereals
                Main Course
                Mozzarella and Mushroom Quiche
                Bacon, Sauteed Mushrooms
                Roast Roma Tomato
                or
                Asparagus and Guyere Cheese Omelet
                Grilled Bacon
                Sauteed Potatoes
                Grilled Tomato
                or
                Boiled Egg
                Grilled Bacon
                Grilled Chicken Sausage
                or
                Chinese Yellow Noodle Soup with Roast Pork
                or
                Soft boiled Rice with Garnitures

                White Toast, Croissant, Mini Brown Hovis Roll
                Butter, Honey, Jam, marmalade
                Tea, Coffee, Ovaltine

                ***

                Again no drinks menu but we helped to clean them out of 3 bottles of Dom and 3 Grande Dame Veuve.

                I had pre-booked the Fillet Steak ex-LHR for this flight. I was then given one of the worst pieces of steak I have ever seen, anywhere. It was certainly not Fillet, and it looked very similar to the Sirloin that was on the menu and being served, except about a third of it was fat. It was disgraceful.

                In fairness to the crew they all apologised profusely and said they would be reporting it. I haven't even bothered mentioning it to them in the UK as they haven't even answered my complaints about a flight in early November.
                Last edited by MAN Flyer; 18 March 2009, 05:34 AM.

                Comment


                • #9
                  TG911 F LHR-BKK July 2007

                  First Serving

                  Hot Savoury
                  Chicken satay / pork satay
                  Peanut sauce / vinegar relish sauce

                  First Course
                  Goose foie gras roulade
                  Broiled lobster tail on shell, cocktail sauce in tomato cup
                  Black pepper salami

                  Salad
                  Mixed salad
                  Ranch blue cheese dressing
                  Thousand Island dressing
                  Olive oil and balsamic dressing

                  Main Course

                  Oven roasted sea trout with crushed peas and chervil
                  Turned carrots, roasted new potatoes
                  Olive oil and lemon dressing


                  or

                  Lamb rack, port wine jus sauce
                  Roasted oven vegetables, roasted potatoes


                  or

                  Fried beef with lemon grass sauce
                  Pak choy and carrot in oyster sauce
                  Steamed Thai hom mali rice


                  or

                  Sliced roast duck with soy sauce, steamed Thai hom mali rice
                  Pak choy and carrot in oyster sauce

                  Assorted breads / butter
                  Assorted cheese tray / fresh fruits


                  Dessert
                  Craquant fruit rouges et passion
                  Wild berry coulis
                  Tea, coffee, espresso, cappuccino



                  Second Serving

                  Finger sandwiches / scones
                  Assorted mini French pastries
                  Tea, coffee



                  Third Serving

                  Fresh fruits
                  Yoghurt, cereals

                  Main Course

                  Smoked halibut and poached egg quiche
                  Grilled chicken sausage, grilled mushroom
                  Roasted cherry tomato


                  or

                  Fresh herb omelet, veal sausage
                  Grilled button mushrooms
                  Grilled roma tomato


                  or

                  Scrambled egg, grilled back bacon
                  Grilled chicken sausage, hashed brown potatoes
                  Tomato provencale


                  or

                  Yellow noodle soup with roast pork

                  or

                  Soft boiled rice with accompaniments

                  White toast, croissant, breakfast roll, Danish pastry
                  Butter, honey, jam, marmalade
                  Tea, coffee, Ovaltine


                  TG911 F - MENU A : JAN/JUL
                  ‘Lean into the sharp points’

                  Comment


                  • #10
                    TG916 BKK-LHR F August 2007

                    First Serving

                    Hot Savoury
                    Prawn on toast
                    Plum sauce

                    First Course
                    Duck liver torchon terrine
                    Celeriac, apple and dried fig salad
                    Balik salmon

                    Main Course

                    Lamb stew with vegetables
                    Buttered linguini


                    or

                    Beef tenderloin, red wine sauce
                    Sauteed fresh boletus mushroom, grilled vegetables, mashed potato


                    or

                    Chicken mussaman, steamed Thai hom mali rice
                    (Chicken cooked in coconut-chilli paste, peanuts, potato, onion)
                    Fried salted salmon, cucumber relish
                    Crab roe dip with salted egg, fresh mixed vegetables
                    Jaew sauce, toasted bread


                    or

                    Sauteed prawns with Chinese red sauce
                    Oriental fried rice, mixed vegetables Oriental style

                    Assorted breads / butter

                    Vital bread, Laugen pretzel, French roll
                    French garlic bread, buttered grassini, homemade sesame crackers
                    Assorted cheese tray / fresh fruits

                    Dessert
                    Assorted mini Thai sweets
                    Assorted cakes
                    Tea, coffee, espresso, cappuccino



                    Second Serving

                    Canapes

                    First Course
                    Lobster bellevue
                    Stuffed tomato with balsamic mayonnaise
                    Marinated mozzarella pearls

                    Soup
                    Mushroom cream soup

                    Main Course

                    Lobster thermidor
                    Duchesse potatoes, buttered peas and carrots


                    or

                    Veal saltimbocca Romana style, marsala sauce
                    Carrot noodles, grilled vegetables


                    or

                    Pork sparerib kingtu style
                    Fried yellow noodles with vegetables
                    Sauteed Taiwanese cabbage with oyster sauce


                    or

                    Stir-fried lamb with chilli, basil and green peppercorn
                    Steamed Thai hom mali rice, stir-fried mixed vegetables


                    Assorted breads / butter
                    Vital bread, Laugen pretzel, French roll
                    French garlic bread, buttered grassini, homemade sesame crackers

                    Dessert
                    Fruit tart
                    Tea, coffee, espresso, cappuccino

                    * * *

                    Sandwiches or soft boiled rice with accompaniments, Danish pastries
                    (available upon request)



                    TG916 F - MENU B : FEB/AUG
                    ‘Lean into the sharp points’

                    Comment


                    • #11
                      TG 971 ZRH - BKK December 2007

                      Zurich - Bangkok


                      First Serving

                      Canapes

                      Hot Savoury
                      Deep-fried Crab Claw
                      Plum Sauce

                      First Course
                      Veal Terrine with Radish
                      Lobster Tail on Shell, Cocktail Sauce

                      Salad
                      Mixed Green Salad with Ranch Dressing
                      River of Kings Dressing

                      Main Course
                      Beef Tenderloin with Prawns and Pepper
                      Barbecue Sauce, Vegetable and Rice Timbale, Potato and Broccoli

                      or

                      Salmon with Spinach in Puff Pastry, Smitane Sauce
                      parsly Potatoes, Vegetables

                      or

                      Roast Chicken Breast with Mango Glace
                      Mango Jus with Mango Cubes
                      Spinach Noodles, Grilled Zucchini and Carrots

                      or

                      Sauteed Lamb Fillet with Herb Garlic Crust, Lamb Juice
                      Cous Cous with Raisins, Gratinated Fennel and Brocolli

                      Bread Selection
                      French Garlic Bread, Twisted Roll, Wholemeal Bread, Oatmeal Bread

                      Malt Bread, Crackers, Butter

                      Cheese Tray and Fresh Fruits


                      Dessert
                      Apricot Bread Pudding
                      Vanilla Sauce
                      Tea, Coffee, Espresso, Cappuccino




                      Second Serving

                      Cut Fresh Fruit in Grapefruit Crown
                      Fruit Yoghurt, Plain Yoghurt
                      Cereals

                      Main Course
                      Omelet Financier
                      Vegetable Skewer, Mixed Mushroom
                      Fried Chicken Sausage Sundried Tomato

                      or

                      Vegetable Strudel
                      Red Pepper Sauce
                      Grilled Bacon, Cherry Tomato
                      Lyonnaise Potatoes

                      or

                      Noodle Soup with Cantonese Roast Pork


                      Croissant, Baguette, Butter, Assorted Preserves, Honey
                      Tea, Coffee, Ovaltine



                      TG 971 F-MENU F : JUN/DEC

                      Comment


                      • #12
                        THAI ROYAL FIRST: Thai's Cellar in The Sky (December 2007)

                        White Wine

                        Chablis Premier Cru Les Vaillons 2003

                        Le Divinus De Chateau Bonnet 2006
                        Sauvignon Blanc

                        Red Wine

                        Chateau Lynch Bages 2001

                        Nuits-Saint-Georges Premier Cru Frederic Magnien 2002

                        Champagne

                        Dom Perignon Vintage 1999


                        Hennesy PARADIS EXTRA Rare Cognac



                        APERITIES

                        Campari

                        Gin Martini

                        Screwdriver

                        Bloody Mary

                        Black Russian

                        Vodka Martini

                        Warre's Warrior Port

                        Bristol Cream Sherry


                        SPIRITS

                        Bacardi Rum

                        Tanqueray Gin

                        Jack Daniel's Bourbon

                        Johnie Walker Blue Label

                        Chivas Royal Salute Scotch Whisky

                        Glenfiddich...Ancient Reserve 18 Year Old


                        LIQUEURS

                        Kahlua

                        Drambui

                        Grand Marnier Cordon Rouge


                        * Japanese Sake Junmai Dai Gin-Jo "Kubota Manju"


                        BEERS

                        Heineken

                        Chang Beer

                        Singha Beer

                        Sapporo Beer

                        Asahi Beer


                        SOFT DRINKS

                        Fruit Juices

                        Diet soft drinks

                        Perrier Mineral Water

                        A range of soft drinks


                        BEVERAGES

                        Espresso

                        Cappuccino

                        Decaffeinated coffee

                        Special Blended Coffee

                        Ceylon Tea

                        Oolong Tea

                        Earl Grey Tea

                        Japanese Green Tea

                        English Breakfast Tea

                        Ovaltine



                        * Available only on BKK-NRT-BKK

                        Comment


                        • #13
                          TG version of BTC (F Lobster Thermidor)

                          Pre-ordered this on my last TG600 BKK-HKG this April.
                          (TG has their version of BTC for flight origin BKK and FRA)



                          and I had them as breakfast

                          Comment


                          • #14
                            TG 917 LHR-BKK Royal First, June 08

                            London - Bangkok

                            First Serving

                            Hot Savoury
                            Deep-fried Crab Claw, Plum Sauce

                            Oscietra Caviar with Garnitures

                            First Course
                            Grilled Scallops
                            Salmon and Spinach En Croute
                            Fig and Balsamic Chutney

                            Salad
                            Mixed Salad
                            Ranch Blue Cheese Dressing
                            Thousand Island Dressing, Olive Oil and Balsamic Dressing

                            Main Course
                            Cod Fillet with Herb and Lemon Crust
                            Cream Sauce with Grain Mustard, Dauphinoise Potatoes, Vegetables

                            or

                            Grilled Veal Loin with Chanterelle Cream Sauce
                            Artichoke filled with Vegetables, Roasted Potatoes

                            or

                            Chicken Breast a la Duxelles, Mushroom Brown Sauce
                            Duchess Potatoes, Green Peas in Tomato Crown

                            or

                            Stir-fried Prawns with Basil Chilli
                            Steamed Thai Hom Mali Rice, Stir-fried Mixed Vegetables

                            Assorted Breads / Butter
                            Assorted Cheese Tray / Fresh Fruits

                            Dessert
                            Butterscotch and Chocolate Cheesecake
                            Raspberry Coulis
                            Tea, Coffee, Espresso, Cappuccino

                            *****

                            Openfaced Sandwiches (available upon request)
                            Tea, Coffee

                            *****

                            Second Serving

                            Fresh Fruits
                            Yoghurt, Cereals

                            Main Course
                            Pork Siew Mai, Shrimp Haa Gao, Pork Shar Siew Bun

                            or

                            Omelet filled with Cream Asparagus topped with Parmesan Cheese Gratin
                            Grilled Back Bacon, Potato
                            Creamed Mushrooms, Roasted Cherry Tomato

                            or

                            Scrambled Egg, Smoked Salmon
                            Grilled Back Bacon, Tomato Provencale

                            or

                            Yellow Noodle Soup with Roast Pork

                            or

                            Soft Boiled Rice with Accompaniments

                            White Toast, Croissant, Breakfast Roll, Danish Pastry
                            Butter, Honey, Jam, Marmalade
                            Tea, Coffee, Ovaltine

                            LHR-BKK 8,901
                            TG917 F - MENU F : JUN/DEC
                            Last edited by MAN Flyer; 2 July 2008, 05:21 AM.

                            Comment


                            • #15
                              TG917 LHR-BKK Royal First June 08

                              White Wine

                              Mercurey Domaine Michel Juillot 2001 Chardonnay
                              This Chardonnay from Mercurey region of the Cote Chalonnaise is crisp, elegant and has a well balances acidity.

                              Chateau Millet Cuvee Henri 2005
                              This dry white wine is made from Savignon 30% which gives rich and strong aromas, Muscadelle 5% which offers finesse, and Semillon 65% which adds a fruity touch.

                              Red Wine

                              Chateau Pichon Longueville Comtesse De Lalande 2001
                              A distinctive bouquet of violets, soy, pepper, blackberries, cassis, and tree bark gives this 2001 a singular style. This dense ruby/purple-coloured blend of 50% cabernet Sauvignon, 36% Merlot and a whopping 14% Petit Verdot exhibits plenty of structure, wonderful sweetness, a closed style, but a rich, textured, persistent character. Welcome companion to red meat.

                              Chateau Batailley, Grand Cru Classe De Pauillac 2002
                              Chateau Batailley 2002 appears in a garnet-red robe and reveals an open nose of ripe red fruits of forest, gently spicy with grilled and tobacco notes. Well-balanced with smooth tannins, Chateau Batailley 2002 expresses a rich and supple mouth with elegant finish. (Available after Chateau Pichon Longueville has been depleted)

                              Santenay 1er Cru, Passetemps 2001
                              Limpid and brilliant. The nose is marked by hints of ripe red fruits. At the second notes, we distinguish some baked fruits aromas and hints of leather. Santenay wine is an excellent partner for all "haute cuisine" dishes : roasts, grilled or marinated red meat. It is a great game wine (birds or animals), and is a worthy accompaniment to traditional cheeses with a medium taste.

                              DOM PERIGNON VINTAGE 2000

                              Fresh, crystalline, and sharp, the first nose unveils an unusual dimension, an aquatic vegetal world with secret touches of white pepper and gardenia. The wine then reveals airy, gentle richness before exhaling peaty scents. the attack bursts forth, and matures into a sensual fullness that winds around itself, like a tendril of foliage. Notes of aniseed and rdied ginger linger on the skin of fruit (pear and mango), more textured than ripe. The finish gradually unfurls and then settles, smooth, mellow, all-encompassing. An indefinable je ne sais quoi, never upsetting the integrity of the wine, has worked it's charm.

                              (I just though it tasted nice........)

                              APERITIFS
                              Campari
                              Gin Martini
                              Screwdriver
                              Bloody Mary
                              Black Russian
                              Vodka Martini
                              Warre's Warrior Port
                              Bristol Cream Sherry

                              SPIRITS
                              Bacardi Rum
                              Tanqueray Gin
                              Jack Daniels Bourbon
                              Johnnie Walker Blue Label
                              Chivas Royal Salute Scotch Whisky
                              Glenfiddich...Ancient Reserve 18 Year Old

                              LIQUERS
                              Hennesy Paradis Extra
                              Kahlua
                              Drambuie
                              Grand Marnier Cordon Rouge
                              *Japanese Sake Junmai Dai Gin-Jo
                              "Kubota Manju"

                              BEERS
                              Heineken
                              Chang Beer
                              Singha Beer
                              *Suntory Malt's Beer
                              *Asahi Beer

                              *Available only on BKK-NRT-BKK

                              Comment

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