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  • Originally posted by MAN Flyer View Post
    Ssambab
    **Korean grilled beef fillet with dipping sauce, seasoned vegetable and steamed rice, kimchi and seaweed soup on the side

    **This was the best beef fillet I have had on any flight other than the old days of BD long haul with the on board chef!
    I had this dish on my ICN-SFO leg about two months ago. The sauce was tasty. But it was the driest and toughest beef I ever had. So YMMV.

    Comment


    • Originally posted by bluepanda View Post
      I had this dish on my ICN-SFO leg about two months ago. The sauce was tasty. But it was the driest and toughest beef I ever had. So YMMV.
      I can believe it. The main reason I made a point of saying how good it was is because of the perennial debate about beef on aircraft, with many people I know would never order it. As a non-seafood eater my options on SQ are usually not great to start with!.

      Comment


      • SQ328 SIN-MUC-MAN January 2015

        supper FROM SINGAPORE TO MUNICH

        APPETISERS
        Seared tuna with avocado cream, ruby grapefruit, cucumber-chilli salsa

        Duck foie gras smoked with beechwood, mesclun and fennel
        Balsamic dressing

        SOUPS
        Roasted red bell pepper soup with ratatouille

        Double-broiled watercress soup with pork and red dates

        MAIN COURSES
        Braised short-rib of beef with potato puree, baby spinach and horseradish cream

        Singapore style prawn noodle soup
        A richly flavoured local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts

        Warm Panini sandwish with chicken and cheese, roasted vegetables

        Seared Kurobuta pork loin with apple balsamic jus, grilled vegetable and roasted pumpkin

        FINALE
        Warm crepe with lemon zest and hazelnut butter, vanilla ice cream

        Selection of farmer cheese mountain, tete de moine, rambol walnut and chaumes cheeses served with garnishes

        Fresh fruits in season

        A selection of gourmet coffees & fine teas

        breakfast FROM SINGAPORE TO MUNICH

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

        Fresh fruit plate

        STARTERS
        Choice of cereals or yoghurt
        Cornflakes with milk or Birchermuseli
        Plain or fruit yoghurt


        WHOLESOME BEGINNINGS
        Chicken congee
        Sliced chicken in rice porridge with Chinese cruellers

        Griddled hotcake with mascarpone cheese, berries compote and maple syrup

        Braised udon noodles with beef and vegetables

        Fresh eggs prepared on-board (baked, boiled or scrambled)
        With your choice if ham, bacon, veal sausage, gruyere cheese and mesclun

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

        FINALE
        A selection of gourmet coffees & fine teas

        refreshment FROM MUNICH TO MANCHESTER

        STARTERS
        Bircher museli with berry compote and fresh berries

        LIGHT BITES
        Bee hoon soup
        Rice noodles with sliced chicken and Chinese greens in broth

        Spinach quiche with tomato, grilled bacon, ham and sautéed mushrooms

        FINALE
        A selection of gourmet coffees & fine teas

        Comment


        • SQ305 LHR-SIN March 2015

          lunch FROM LONDON TO SINGAPORE

          CANAPES
          Satay
          With onion, cucumber and spicy peanut sauce

          APPETISERS
          Chilled malossol caviar
          With melba toast and condiments

          Citrus marinated king prawns with avocado, red onion and cucumber

          SOUPS
          Pea puree soup with cold white onion custard, cress and bacon

          Oriental style crabmeat and sweetcorn soup

          SALAD
          Salad of baby spinach, arugula and green frissee garnished with semi dried cranberry, goat cheese and caramalised walnut
          Basil pesto dressing
          Sesame soya dressing


          MAIN COURSES
          Seared veal loin in Xeres vinegar veal jus with corn, haricot vert, cherry tomato and soft polenta

          Char siew and wanton noodle soup
          Egg noodles in rich broth garmished with honey roasted pork, pork dumplings and leafy greens
          A renowned favourite in Singapore


          Lobster thermidor with sautéed asparagus, roasted tomato and potatoes

          Pla Kao Lard Prik
          Thai fried garoupa fillet with three flavours chilli sauce, cauliflower, carrot, sugar pea and steamed jasmine rice

          FINALE
          Cocount panna cotta with tropical soup and tuile

          Fraiser delicate mousseline cream
          with fresh strawberries

          Somerset brie, blue stilton , bouncing berries and black bomber served with quince paste, grapes, nuts and crackers

          Fresh fruits in season

          A selection of gourmet coffees & fine teas served with pralines

          breakfast FROM LONDON TO SINGAPORE

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

          Fresh fruit plate

          STARTERS
          Choice of cereals or yoghurt
          Cornflakes with milk or Birchermuseli
          Plain of fruit yoghurt


          WHOLESOME BEGINNINGS
          Conpoy and seafood congee
          Rice porridge enhanced with dried scallop and garnished with seafood

          Chicken and onion murtabak with chicken curry

          Bubble and squeak
          Pan fried leek, green cabbage and mashed potato served with poached egg, pork sausage and spinach

          Fresh eggs prepared on-board (boiled, baked or scrambled)
          With your choice of veal sausage, smoked salmon, vine ripened tomato and mushrooms

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

          FINALE
          A selection of gourmet coffees and fine teas

          Comment


          • SQ323 AMS-SIN April 2015

            lunch FROM AMSTERDAM TO SINGAPORE

            CANAPES
            Satay
            With onion, cucumber and spicy peanut sauce

            APPETISERS
            Chilled malossol caviar
            With melba toast and condiments

            Salad of poached lobster with red oak leaf, lolo rossa, young sprout, stuffed tomato and asparagus

            SOUPS
            Cream of seafood with semolina quenelle and shell fish

            Chicken soup with snow fungus and black mushrooms

            SALAD
            Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato
            Blue cheese dressing
            Red wine vinaigrette


            MAIN COURSES
            Pan roasted beef tenderloin with cumin pea mash, yellow squash, baby carrot, and black pepper sauce

            Ayam Rica Rica
            Indonesian style chicken with spicy tomato coconut sauce, stir fried snow peas, cauliflower, carrots and steamed rice

            Confit of salmon
            with basil pesto, eggplant caviar and steamed parsley potatoes

            Sweet & sour pork with vegetables and fried rice

            FINALE
            Berry financiers with cottage cheese and passion fruit sauce

            Chocolate and raspberry torte with
            vanilla ice cream

            Selection of cheese served with garnishes
            Old Alkmaar
            Over a year old hard cheese
            Blue Delft
            Soft blue cheese
            Chevre with rosemary
            Goat cheese
            Camembert a soft creamy, surface-ripened cow's milk cheese

            Fresh fruits in season

            A selection of gourmet coffees & fine teas served with pralines

            breakfast FROM AMSTERDAM TO SINGAPORE

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

            Fresh fruit plate

            STARTERS
            Choice of cereals or yoghurt
            Cornflakes with milk or Birchermuseli
            Plain or fruit yoghurt with berry compote


            WHOLESOME BEGINNINGS
            Seafood and rice vermicelli soup
            Rice vermicelli with prawns, fish and vegetables in broth

            Balinese style seafood fried rice with chicken satay and vegetables in dessicated young coconut

            Warm waffle with strawberry coulis, fresh berries and mascarpone cheese

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

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

            FINALE
            A selection of gourmet coffees and fine teas

            light bites FROM AMSTERDAM TO SINGAPORE

            NOODLES
            Create your own noodles dish in a rich chicken stock

            Choice of fresh noodles : kway teow or egg noodles or rice noodles

            Garnish with either : chicken and black mushroom or prawn and lettuce or black mushroom and Chinese greens

            SANDWICHES
            Ciabatta bread with creamy chicken salad

            Ciabatta bread with roasted vegetables and garlic yoghurt spread

            SNACKS
            Cashew nuts, honeyed walnuts or macadamia nuts

            Potato chips

            Chocolate bar

            Mini chocolate cake

            Assorted walkers biscuit

            A selection from the fruit basket

            Assorted cheeses with garnishes

            SQ323QB AMS-SIN (LF/SN1/BF1) 161-1.1 03-04 FC
            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


            • SQ328 SIN-MUC-MAN March & April 2015

              supper FROM SINGAPORE TO MUNICH

              APPETISERS
              Jamon Iberico
              Spanish air dried ham with fresh fig, manchego cheese and balsamic reduction

              Malossol caviar with royal salmon and couscous salad

              SOUPS
              Cream of asparagus garnished with roasted pinenuts

              Double broiled chicken broth with Japanese yam

              MAIN COURSES
              Beef daube with baked ricotta, baby spinach, cherry tomato confit and feta salsa verte

              Seafood congee
              Fish fillet, prawns and scallops in rice porridge with deep fried Chinese crullers

              Oven-baked chicken with baharat spices, roasted red pepper-asparagus and crushed green soya bean

              Chicken and lamb satay
              Renowned Singapore favourite, served with onion cucumber, ketupat and spicy peanut sauce

              FINALE
              Warm chocolate fondant with mango salad and macadamia ice cream

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

              Fresh fruits in season

              A selection of gourmet coffees & fine teas

              breakfast FROM SINGAPORE TO MUNICH

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

              Fresh fruit plate

              STARTERS
              Choice of cereals or yoghurt
              Cornflakes or granola with fresh white cheese cherry compote
              Plain or fruit yoghurt


              WHOLESOME BEGINNINGS
              Char siew and wanton noodle soup
              Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens
              A renowned favourite in Singapore

              Singapore nasi lemak
              Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, omelette and fried chicken
              A local favourite served with sambal chilli


              European breakfast
              Cold plate of auslese salami, biershinken sausage, black forest ham and fresh egg

              Fresh eggs prepared on-board (baked, boiled or scrambled)
              With your choice of lobster potato hash, chicken sausage, gruyere cheese ans mesclun

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

              FINALE
              A selection of gourmet coffees & fine teas

              refreshment FROM MUNICH TO MANCHESTER

              STARTERS
              Bircher museli with citrus segments and mint

              LIGHT BITES
              Braised egg noodles with chicken, black mushrooms and leafy greens

              Poached eggs with Hollandaise sauce
              Grilled pork sausage, tomato and potatoes

              FINALE
              A selection of gourmet coffees & fine teas

              Comment


              • SQ319 LHR-SIN April 2015

                dinner FROM LONDON TO SINGAPORE

                CANAPES
                Satay
                With onion, cucumber and spicy peanut sauce

                APPETISERS
                Chilled malossol caviar
                With melba toast and condiments

                Citrus marinated king prawns with avocado, red onion and cucumber

                SOUPS
                Pea puree soup with cold white onion custard, cress and bacon

                Oriental style crabmeat and sweetcorn soup

                SALAD
                Salad of baby spinach, arugula and green frissee garnished with semi driad cranberry, goat cheese and caramelised walnut
                Basil pesto dressing
                Sesame soya dressing


                MAIN COURSES
                U.S. Prime beef fillet grilled
                With balsamic onion sauce, asparagus, baby spinach and crushed potato

                Singapore style herbal chicken
                Steamed spring chicken in herbal broth served with bok choy and steamed rice
                A celebrated local dish


                Braised cod in garlic chilli sauce, stirfried Chinese vegetables and fried noodles

                Grilled free range pork loin
                with morel sauce, buttered vegetables and potatoes

                FINALE
                Coconut panna cotta with tropical soup and tulle

                Fraiser delicate mousseline cream
                with fresh strawberries

                Somerset brie, blue stilton, bouncing berries and black bomber served with quince paste, grapes, nuts and crackers

                Fresh fruits in season

                A selection of gourmet coffees & fine teas served with pralines

                before touch down FROM LONDON TO SINGAPORE

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

                FRUITS
                Fresh fruit plate

                STARTERS
                Choice of cereals or yoghurt
                Cornflakes with milk or Birchermuseli
                Plain or fruit yoghurt


                ENTREES
                Phad khun kup khai
                Thai style fried rice noodles with prawns and egg

                Singapore roti prata
                Fried Indian flat bread served with spicy fish curry
                A popular local dish


                Citrus flavoured French toast with strawberry salad and mascarpone cheese

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

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

                FINALE
                A selection of gourmet coffees & fine teas

                Comment


                • SQ328 SIN-MUC-MAN May 2015

                  supper FROM SINGAPORE TO MUNICH

                  APPETISERS
                  Maine lobster salad with avocado, lemon-mayonnaise and tomato

                  Cold platter of malossol caviar with goose liver pate and apple-raisin salad

                  SOUPS
                  Mushroom consommé, assorted mushrooms, truffle oil, herbs

                  Double-boiled Cantonese beef broth with turnip and carrot

                  MAIN COURSES
                  Seared Chilean bass with piquillo vinaigrette, pumpkin puree, roasted artichoke and pickled radish

                  Gilled Wagyu beef sirloin on garden salad with aged balsamic dressing

                  Gaeng phed kai
                  Thai style red curry with Asian vegetables and steamed rice

                  Singapore style prawn noodle soup
                  A richly flavoured local dish of yellow noodles in prawn and pork stock with prawns and bean sprouts

                  FINALE
                  Warm rosemary flavoured apricot tart with vanilla ice cream

                  Selection of farmer cheese mountain, tete de moine, rambol walnut and chaumes cheeses served with garnishes

                  Fresh fruits in season

                  A selection of gourmet coffees & fine teas

                  breakfast FROM SINGAPORE TO MUNICH

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

                  Fresh fruit plate

                  STARTERS
                  Choice of cereals or yoghurt
                  Cornflakes with milk or granola with yoghurt-berry compote
                  Plain or fruit yoghurt


                  WHOLESOME BEGINNINGS
                  Chicken congee
                  Sliced chicken in rice porridge with Chinese cruellers

                  Braised ee-fu noodles with prawns, fish, scallops and leafy greens

                  European breakfast
                  Cold plate of Iberico ham, white salami, black forest ham, queso manchego cheese and fresh egg

                  Fresh eggs prepared on-board (boiled, boiled or scrambled)
                  With your choice of smoked salmon, chicken sausage, gouda cheese, mesclun and roesti potatoes

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

                  FINALE
                  A selection of gourmet coffees & fine teas

                  refreshment FROM MUNICH TO MANCHESTER

                  STARTERS
                  Bircher museli with citrus segments and mint

                  LIGHT BITES
                  Braised udon noodles with seafood, black mushrooms and Chinese greens

                  Scone with strawberry jam, double cream, butter and fresh berries

                  FINALE
                  A selection of gourmet coffees & fine teas

                  Comment


                  • SQ335 CDG-SIN July 2015

                    lunch FROM PARIS TO SINGAPORE

                    Canape
                    Singapore Chicken and Mutton Satay
                    with onion, cucumber and spicy peanut sauce



                    Appetiser
                    Chilled Malossol Caviar
                    with melba toast and condiments



                    Asparagus and Lobster Chartreuse Salad
                    with cherry tomato and balsamic dressing (Exclusively created by Georges Blanc, Vonnas)



                    Soup
                    Creamy Watercress Soup
                    with balik salmon, mushrooms and crème fraîche (Exclusively created by Georges Blanc, Vonnas)



                    Oriental Seafood Soup
                    with Asparagus and bean curd

                    Salad
                    Salad of Frisee and Endives
                    Feta cheese, Ligurian olives and semi-dried tomato with choice of Honey-Xeres vinaigrette or Herb and yoghurt mayonnaise


                    Main Course
                    Beef and Poultry Pot Au Feu in Beef Consommé
                    with baby vegetables, boiled fingerling potatoes and drizzles of truffle oil (Exclusively created by Georges Blanc, Vonnas)



                    Stir Fried Chicken with Cashnew Nut
                    Selected vegetables and egg noodles

                    Sautéed Seafood with Americaine Shellfish Sauce
                    Vegetable medley and linguine pasta

                    Khao Phad Nam Liab Moo ***
                    Thai olive rice with sweet pork

                    Dessert
                    Almond Biscuit with Raspberry Ganache
                    And raspberry sorbet (Exclusively created by Georges Blanc, Vonnas)



                    French Mignardises
                    Selection of fine French pastries

                    Selection of Cheese
                    Fourme d’Ambert, Ossau Iraty with black cherry compote, camembert and chevre long cendre cheeses with garnishes



                    Fruit
                    From the basket, a variety of fresh fruits

                    From The Bakery
                    Assorted Rolls and Gourmet Bread, with butter or flavoured virgin oil

                    Pralines Petit Four
                    Fine Pralines

                    Hot Beverage
                    A selection of Gourmet Coffees & Fines teas


                    delectables FROM PARIS TO SINGAPORE

                    Noodles
                    Egg Noodles
                    with prawns, vegetables and Oriental chicken stock
                    Kway Teow
                    with chicken, black mushroom and oriental chicken stock
                    Beechon Noodles
                    With green, black mushroom and vegetable stock (specially prepared meatless selection)

                    Sandwiches
                    Ciabatta with Roasted Vegetables and Garlic Yoghurt Spread
                    Ciabatta Bread with Creamy Chicken Salad
                    Ham and Cheese Sandwich

                    Snacks
                    Assorted Nuts
                    Chocolate Bar
                    Potato Chips
                    Snack Biscuit
                    Assorted Butter Biscuits
                    Fresh Fruits
                    Selection of Cheese, Fourme d’Ambert, Ossau Iraty with black cherry compote, camembert and chevre long cendre cheeses with garnishes


                    breakfast FROM PARIS TO SINGAPORE

                    To Start With
                    A choice of Apple, Tomato or Freshly Squeezed Orange Juice

                    Fruit
                    Selection of Sliced Fresh Fruits

                    Appetiser
                    Corn Flakes with skim of full cream milk
                    Fruit Fibre with skim of full cream milk
                    Fruit Yoghurt
                    Natural Yoghurt

                    Main Course
                    Khao Thom Talay
                    Thai rice porridge with scallop, prawns and garoupa

                    European Breakfast
                    Iberico ham, salami, local cheese and scrambled egg served with farmer’s bread

                    Braised Egg Noodle
                    with soya sauce chicken and Chinese greens

                    Fresh Eggs
                    Prepared baked, scrambled or boiled, with vine ripened tomato, mushroom and toasts, choice of grilled bacon or pan-fried veal sausage

                    From The Bakery
                    Assorted Rolls and Breakfast Pastries, with butter and fruits preserve

                    Hot Beverage
                    A selection of Gourmet Coffees & Fines Teas
                    Last edited by indianocean; 13 July 2015, 11:28 PM.

                    Comment


                    • SIA 861 - Hong Kong to Singapore

                      dinner FROM HONG KONG TO SINGAPORE SQ 861 / JULY 2015
                      ZHU JUN’S CHOICE – MING JIA ZHEN ZHUAN

                      Winner of Excellent Chef at the 15th China Chef Festival, Zhu Jun is renowned for his ability to recreate the grace and flair of Shanghainese cuisine. Together with a range of Sichuan, Cantonese and Fujian specialties, Chef Zhu presents his recommendation for an exquisite dining experience in the sky

                      Cold Appetizer
                      Pickled Black Fungus, Five Spiced Goose Liver, Marinated Cucumber with Dried Chili

                      Soup
                      Double-boiled Pigeon with Cordycep Flower

                      Main Course
                      Braised Angus Beef Short Rib in Garlic Wine Sauce
                      Slow Cooked Sea Cucumber Stuffed with Crabmeat and Crab Roe Sauce
                      Wok-Fried Chinese Briccoli, Carrot Flower
                      with stir-fried shimeiji mushroom noodle

                      Dessert
                      Almond Cream with Bird’s Nest and Almond Cookie


                      dinner FROM HONG KONG TO SINGAPORE SQ 861 / JULY 2015

                      Appetiser
                      Marinated Lobster and Celeriac Apple Remoulade
                      Garnished with cherry tomato and mesclun lettuce



                      Jamon Iberico
                      Spanish air dried ham and manchego cheese with fresh fig, melon and apple balsamic vinaigrette

                      Soup
                      Tomato Soup
                      with masala spiced prawn on cauliflower custard

                      Double-boiled Pigeon with Cordycep Flower (Exclusively created by Zhu Jun of Jade Garden Restaurant, Shanghai)



                      Salad
                      Salad of Rocket Leaves and Cherry Tomatoes,
                      Shaved parmesan, pine nuts and croutons with choice of Walnut oil and sherry vinegar dressing or Orange yoghurt dressing



                      Main Course

                      Pan Seared Lamb Loin
                      with roasted carrot, asparagus, cherry tomato, gratin potato and rosemary jus

                      Braised Oriental Herbal Chicken
                      with strir fried Chinese vegetable and steamed rice

                      Seared Salmon Fillet with Tomato Olive Sauce
                      served with sautéed broccolini and grilled vegetables in olive oil (A healthier choice – lower in carbohydrate and calories)

                      I personnaly chose Book The Cook Hainanese chicken rice served with vegetables, Hainanese soya sauce, ginger and spring onion sauce and chilli sauce.



                      Dessert
                      Sorbet of Mango, Lemon and Raspberry
                      with fruit salad and mint



                      Cheese
                      Selection of Cheese
                      Selection of Camembert, Taleggio, Red Leicester and Bleu d’Auvergne cheeses served with garnishes

                      Fruit
                      From the basket, a variety of fresh fruits

                      From The Bakery
                      Assorted Rolls and Gourmet Bread, with butter or flavoured virgin oil

                      Pralines Petit Four
                      Fine Pralines

                      Hot Beverage
                      A selection of Gourmet Coffees & Fines teas

                      One of the best dinner I had onboard. Every meal was superb, tasty and juicy.

                      Comment


                      • I did the entire Zhu Jun's choice selection - and having had quite a bit to eat already was extremely happy that everything stayed down. It was pleasing to the palate, actually. Not overdone and very different overall.

                        Comment


                        • SIN-HKG SQ2 Dinner Menu (Aug 2015)



                          Comment


                          • SQ2 HKG-SFO (Aug 2015)

                            Looks like caviar is now back on this route!!! In fact, on both the HKG-SFO and SFO-HKG routes. Wonder if this is becos of stiff competition from CX, which now flies 3x daily to SFO ...





                            Comment


                            • Notice that Dessert wine is now no longer served in "F". Here's the wine list for SQ2 :



                              Comment


                              • SQ1 SFO-HKG-SIN Aug 2015 Menu







                                Comment

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