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Old 23rd January 2019, 12:21 AM   #646
Carfield
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Default SQ 2 SIN-HKG-SFO January 2019 Suite Class

January 2018
Singapore Airlines First Class
SQ 2

Singapore to Hong Kong

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

Zhu Jun’s Choice
Shi Quan Shi Mei

Cold Appetizer
Hot and Sour Beef
Cherry tomato with Jiu Niang Fermented Sweet Rice
Pig Trotter Salted Egg Slice

Soup
Double Boiled Chicken Soup
With tea tree mushrooms and seaweed

Main Course
Roasted Stuffed Pigeon
Poached Fish in Pickle Sauce
Stir Fried Dried Bamboo Shoots and Soybeans
Baked Sesame Puff

Dessert
Chilled Pumpkin and Lotus Seeds Soup
With mixed beans, white fungus and dried longan

Dinner


Appetizer
Duck Liver Terrine with Pepper and Champagne
On a bed of mesclun and kumquat compote

Warm Oven Baked Scallop
With sautéed spinach, spicy pollack roe sauce and mesclun salad



Soup
Creamy Watercress Soup
With poached quail egg, brioche crouton and crème fraiche



*Double Boiled Chicken Soup
With tea tree mushrooms and seaweed

Salad
Arugula, Cucumber and Yellow Cherry Tomato
With choice of
Perilla sesame soya dressing

Or
Herb and yogurt mayonnaise

Your choice of main course
Singapore Nasi Lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bills, grilled fish cake, omelette and fried chicken.
A local favorite served with sambal chili.

A deliciously Wholesome’ choice
Lamb Kebab on a Farro, Pumpkin, Spinach and Beetroot Salad
Farro is a sturdy grain with a nutty flavor and chewy texture that pairs perfectly with meat and root vegetables to release a burst of power and energy. When pair with red meat and beetroot containing iron which has been shown to improve muscle oxygenation; this dish is the perfect combinations for the long distance traveler
A Deliciously Wholesome choice

Braised Garoupa with Garlic and Fish Sauce
Seasonal Vegetables and ee fu noodles

Dessert
Match Cream Éclair
Stuffed with apricot compote



Cheese
Selection of Cheese
Emmenthal, garlic cream, smoked mozzarella and delice des bois 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
Fine Pralines


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

SQ 2
Hong Kong to San Francisco

After take-off
Georges [Blanc]’s Choices

Appetizer
Sardines a L’Escabeche on Lentil Salad
Sardines fillet marinated in vinegar oil mixture with ginger-shallot fondue

Soup
Chestnut Velouté
Served with black truffles

Main Course
Veal Cheek Blanquette with Chardonnay and Tarragon
Sautéed button mushrooms, vegetable medley and white beans ragout

Dessert
Caramelized Apple with Baked Crumble
Crème fraiche and vanilla ice cream

“From Farm to Plane” – this menu features selected dishes that are prepared with social responsibility and sustainability in mind.

Appetizer
* Sardines a L’Escabeche on Lentil Salad
Sardines fillet marinated in vinegar oil mixture with ginger-shallot fondue

Malossol Caviar and Marinated Scallops
With vegetable confit, lemon vinaigrette

Soup
* Chestnut Velouté
Served with black truffles

Oriental Clear Chicken Soup
With bamboo pith and snow fungus

Main Course
*Veal Cheek Blanquette with Chardonnay and Tarragon
Sautéed button mushrooms, vegetable medley and white beans ragout

#Wanton Noodle Soup
Egg noodles in rich broth garnished with shrimp pork dumplings and chives

Pan Seared Black Cod
With caraway sauce, baby carrots, broccoli and puy lentils

Warm Panini with Seared Herb-Marinated Chicken and Sacmorza Cheese
Accompanied by sliced tomato and country-style parmesan potato wedges

Dessert
*Caramelized Apple with Baked Crumble
Crème fraiche and vanilla ice cream

Cheese
Selection of Cheese
Camembert Le Pere, Steinerberger, Royalp Tilsit and Bleu d’Auvengne 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 Beverages
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively created by Georges Blanc, Vonnas
#A popular local fare dish

Delectables
Should you fancy a snack or something more substantial in between your meals, simply made your selection known to us anytime.

Noodles
Egg Noodles
With prawns, vegetables and Oriental stock

Nama Udon Noodles
With chicken, black mushrooms and Oriental chicken stock

Beehoon Noodles
With Chinese greens, black mushroom and vegetable stock

Sandwiches
Multi Grain Sandwich with BBQ Tofu and Tzatziki Cucumber Spread
Tortilla Warp with Cajun Spiced Chicken and Sour Cream Spread
Tomato Soup

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Cereal Bar
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert Le Pere, Steinerberger, Royalp Tilsit and Bleu d’Auvengne 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
Fish Congee
Rice porridge with sliced grouper fillet

Selection of Dim Sum
Steamed rice flour rolls with prawn and chives, chicken siew mai, mushroom dumpling, vegetable dumpling and scallop dumpling

Griddled Pumpkin Whole Wheat Pancakes
With maple syrup, poached egg, pan-fried turkey sausage and marinated vine tomato

Fresh Eggs
Prepared baked, scrambled, or hard boiled
With vine ripened tomato, sautéed mushrooms and muffin
Choice of grilled bacon and chicken sausage

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

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

SQ002 (DAP-SBP-SNP-BBP)-1.1 FCL

Wine List
Champagne
2009 Dom Perignon, Champagne, France
Or
2004 Krug, Champagne, France

White
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA

2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spatlese, Mosel, Germany
Or
2014 Bernkasteler Lay Dr Loosen Riesling Kabinett, Mosel, Germany

Red
2006/2008 Chateau Rauzan-Segla, Margaux, France

2015 Chateau Gris Nuits-Saint-Georges, Maison Albert Bichot, Premier Cru Monopole, Burgundy, France

2015/2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
Or
2007 Souverain Cabernet Sauvignon, Alexander Valley, USA

Port
Dow’s 20-Year-Old Port, Douro, Portugal
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Old 27th February 2019, 10:42 PM   #647
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Default SQ 861 HKG-SIN February 2019

February 2019
Singapore Airlines First Class
SQ 861 Hong Kong to Singapore


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

Zhu Jun’s Choice
Shi Quan Shi Mei

Cold Appetizer
Szechuan Pepper Chili Pork
Crab Meat in Vinegar Jelly
Sea Kelp Roll

Soup
Double Boiled Sea Cucumber, Chicken and Oyster Mushroom Soup

Main Course
Shi Quan Shi Mei Main Course
Pan Fried Sea Bass in Orange Lime Sauce
Duck stuffed with Glutinous rice, prawns and Yunnan ham
Braised Potato with Boletus Mushrooms
Scallion Mixed Nuts Pastry

Dessert
Warmed Eight Treasure Purple Rice Porridge
With lotus roots, red dates, peanuts, kidney beans and dried longan

Dinner
Appetizer
Warm Bread Oysters with Tartar Sauce

Antipasto Platter
Prosciutto ham with burnt pineapple
Mozzarella cheese with pesto
Smoked duck breast with dried apricot confit





Soup
Creamy Butternut Squash Soup
With crème fraiche and brown butter saga crouton

*Double Boiled Sea Cucumber, Chicken and Oyster Mushroom Soup




Salad
Arugula, Cucumber and Yellow Cherry Tomato
With choice of
Honey Sherry vinaigrette

Or
Creamy blue cheese dressing


Your choice of main course
#Baked Sea Bream with White Wine Sauce
Served with linguine and grilled seasonal vegetables
A healthier choice – lower in cholesterol and saturated fat
Or
#Famous Wo Hing Traditional Preserved Meat with Steamed Rice
Steamed rice with duck liver sausage, dried Chinese pork sausage, dried pork belly served with Chinese greens
A popular local fare dish
Or
Pan Roasted Chicken Thigh Stuffed with Wild Mushroom
Accompanied by sautéed radish, carrot polenta and herb jus

Dessert
Belgium Chocolate Mousse Cake
With passion fruit and mango sorbet, fruit salad and vanilla sauce



Cheese
Selection of Cheese
Selection of French Brie, Arenberger, Manchego, and Bleu d’Auvergne cheeses 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
Fine Pralines

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

SQ861 (DAP)-2.1 FCL

Wine List
Champagne
2009 Dom Perignon, Champagne, France
Or
2004 Krug, Champagne, France

White
2015 Maison Albert Bichot Domaine Long-Depaquit, Chablis Premier Cru Les Vaucoupin, Burgundy, France
2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spatlese, Mosel, Germany

Red
2008 Chateau Rauzan-Segla, Margaux, France
2015 Chateau Gris Nuits-Saint-Georges, Maison Albert Bichot, Premier Cru Monopole, Burgundy, France
2011 Poliziano Asinone Vino Nobile di Montepulciano, Italy

Port
Dow’s 20-Year-Old Port, Douro, Portugal

Last edited by Carfield; 28th February 2019 at 04:48 PM..
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Old 2nd March 2019, 01:00 PM   #648
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Default SQ 217 SIN-MEL Suite March 2019

March 2018
Singapore Airlines Suites
SQ 217 Singapore to Melbourne

After take-off

Alfred’s Choice [Chef Alfred Portale]
Appetizer
Iberico Ham and Burrata Cheese with Slow-Roasted Tomato
With arugula pesto, bell pepper and black olives

Soup
White Hominy Soup
With salted pork hock, white bean and kale

Main Course
Beef Rib in Rich Broth
With spinach, carrot, potato, fava and green beans

Dessert
Gotham “Black”
Chocolate cremeux with vanilla cream, chocolate sorbet and cherry compote

After Take-Off
Appetizer
Chilled Malossol Caviar
With blinis, crème fraiche and chives

*Iberico Ham and Burrata Cheese with Slow-Roasted Tomato
With arugula pesto, bell pepper and black olives



Soup
*White Hominy Soup
With salted pork hock, white bean and kale

Double Boiled Chicken Soup
With morel mushroom, shimeji mushroom and wolfberries



Salad
Belgian Endive with Baby Spinach, Cherry Tomatoes and Walnuts
With a choice of
Pumpkin seed and sherry vinegar dressing
Or
Creamy Singapore Dressing


Main Course
*Beef Rib in Rich Broth
With spinach, carrot, potato, fava and green beans

Oriental Chicken Rice
With black mushrooms, Chinese greens and fragrant rice

Barramundi in White Wine Pesto
Accompanied by mustard mashed potatoes with sautéed baby spinach, baby carrots and red bell peppers

Bar Chor Mee
Egg Noodles in pork broth with garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole served with sliced red chili




Dessert
*Gotham “Black”
Chocolate cremeux with vanilla cream, chocolate sorbet and cherry compote



Coupe Jubilee
Warm dark cherries, vanilla ice cream and pistachio nuts

Cheese
Selection of Cheese
Secret De Scey, Brie, Roquefort and Cheddar cheeses garnished with fruit and nut paste and quince

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
Fine Pralines

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

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

Refreshment
Main Course
Mee Siam
Malay style spiced rice vermicelli in tamarind gravy with prawns, hard-boiled egg, beancurd puff, bean sprouts and Chinese chives
A popular local fare dish
Or
Warm Pita Bread with Cajun Chicken, Grilled Vegetables and Mango
Served with potato chips and mesclun

Hot Beverages
Coffee and Tea
A wide selection of flavors is available in the beverage section
SQ 217 (LAP-RRP)-3.1 FCL

Wine List
Champagne
2009 Dom Perignon, Champagne, France
Or
2004 Krug, Champagne, France

White
2014 Dalrymple Cave Block Chardonnay, Tasmania, Australia
2014/2016 Bernkasteler Lay Dr. Loosen Riesling Kabinett, Mosel, Germany
Or
2016 Diedesheimer Herrgottsacker Kabinett Riesling, Germany

Red
2008 Chateau Rauzan-Segla, Margaux, France
2015 Paringa Estate Pinot Noir, Mornington Peninsula, Australia

2016 Clonakilla O’Riada Shiraz, Canberra District, Australia
Or
2013 Henschke Keyneton Euphonium, Eden Valley, Australia

Port
Dow’s 20-Year-Old Port, Douro, Portugal
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Old 24th March 2019, 10:42 AM   #649
Bytor
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Was lucky enough to be in Suites on 321 yesterday and had a rack of lamb. I have to say it was one of the best I have ever eaten, whether on the ground or in the air. Great job.
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Old 28th April 2019, 09:53 AM   #650
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Thanks Carfield, looks like you have been enjoying some top quality meals! Too bad I don't have any F flights this year (waiting for my points balance to accrue again).
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Old 30th April 2019, 12:50 AM   #651
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Default SQ231 SIN-SYD March 2019

SINGAPORE TO SYDNEY

SLEEPER SERVICE

Main Course
Seared Beef Fillet in Bordelaise Sauce
With polenta sticks, salsa verde, rocket salad and classic dressing

Singapore Laksa
Popular local fare of rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawns, bean sprout, bean curd puff and egg.

Selection of Dim Sum
Seafood dumpling in superior soup, pork siew mai, seafood pickle, cabbage dumpling, steamed pork pot sticker and vegetarian dumpling

American Breakfast
Prepared baked, scrambled or boiled
With brie cheese, cherry tomatoes and mesclun
Choice of bacon or chicken sausage
Bread selection with preserves and fruit yoghurt

Continental Breakfast
Assorted bread with preserves

Fruit
Selection of Sliced Fresh Fruits

From The Bakery
Assorted Bread Rolls and Breakfast Pastries
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Old 1st May 2019, 09:45 AM   #652
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Quote:
Originally Posted by MAN Flyer View Post
SINGAPORE TO SYDNEY

SLEEPER SERVICE

Main Course
Seared Beef Fillet in Bordelaise Sauce
With polenta sticks, salsa verde, rocket salad and classic dressing

Singapore Laksa
Popular local fare of rice noodles in spicy coconut milk gravy, garnished with sliced fish cake, prawns, bean sprout, bean curd puff and egg.

Selection of Dim Sum
Seafood dumpling in superior soup, pork siew mai, seafood pickle, cabbage dumpling, steamed pork pot sticker and vegetarian dumpling

American Breakfast
Prepared baked, scrambled or boiled
With brie cheese, cherry tomatoes and mesclun
Choice of bacon or chicken sausage
Bread selection with preserves and fruit yoghurt

Continental Breakfast
Assorted bread with preserves

Fruit
Selection of Sliced Fresh Fruits

From The Bakery
Assorted Bread Rolls and Breakfast Pastries
The sleeper service menu is just so boring and uninspired.
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Old 4th May 2019, 04:02 AM   #653
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Quote:
Originally Posted by 9V-SKU View Post
The sleeper service menu is just so boring and uninspired.
It is but in a way that is the point. Most people on SQ231 just want to sleep. I can't remember the last time I ate anything substantial on it. I eat in the lounge, or even the hotel before I leave if I am in town, then a drink before take off, maybe a couple after and that's it, bed time.
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Old 20th May 2019, 01:01 AM   #654
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Default SQ232 SYD-SIN March 2019

SINGAPORE TO SYDNEY

AFTER TAKE OFF

"From Farm to Plane" - this menu features selected dishes that are prepared with social responsibility and sustainability in mind

Appetiser
Chilled Malossol Caviar
With blinis, crème fraische and chives

Quail and Foie Gras Terrine with Confit Orange
Served with lardo on toast

Oriental Seafood Soup
With asparagus and bean curd

Salad
Belgian Endive with Baby Spinach, Cherry Tomatoes and Walnuts
With a choice of
Pumpkin seeds oil and sherry vinegar dressing
or
Honey Sherry vinaigrette

Main Course

Lobster Pasta Topped with Bottargna
With zucchini, herbs and lemon cheek

Beef Noodle Soup
Egg noodle in rich beef broth served with braised beef, tendons and vegetables

Gaeng Kiew *** Kai
Thai style green curry chicken with vegetable and steamed rice

Amelia Park Lamb Chops with Capsicum Piperade
Garnished with pea shoots and sourdough croutons

Dessert
Cherry Ripe with Coconut Snow
And cardamom syrup

Warm Apple Rhubarb Crumble
With cinnamon ice cream and vanilla cream fraische

Cheese
Selection of Cheeses
Shadow of Blue, Maffra clith bound cheddar, Woombye triple
Savourine goats cheese
Crackers, grapes and prune and walnut rolada

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
Fine Pralines

REFRESHMENT

Main Course

Khao Tom Pla
Thai rice porridge with fish

Beef Pastrami and Sauerkraut on Rye Toast
With Gherkins and mixed pickles

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