SQ First Menus

[jjpb3]

Wha...Wha...WHAT!!
How does one exit Nickbot????!!

I'll make sure to ask him and (separately) his lovely wife when I visit them in Nottingham.

[nickbot]

Wha...Wha...WHAT!!
How does one exit Nickbot????!!

I'll make sure to ask him and (separately) his lovely wife when I visit them in Nottingham.

Hehe,...the perils of posting without proper proof-reading!

[SQ LPP]

Well, if the correct spelling is "excited" I believe his wife will have to be ready all the time. Hmm kinky... (better stop now, otherwise dot dot dot )
But definitely, you are such a lucky man!

[Moomba]

SQ 865 HKG - SIN MAY 08

Since I am here now I may as well add the other F menu from my recent trip for you all.

Dinner International Selection:
Appetisers:
Oven-baked warm oyster with tomato salsa and spicy cheese sauce in half shell

Gooseliver and smoked goose breast with mesculin salad and port wine jelly

Soup:
Cream of mushroom served with sautéed duck confit and chanterelle mushrooms

Salad:
Baby romaine lettuce with crispy bacon and shaved parmesan Coriander citrus dressing or Thousand Island dressing

Main Courses:
Stewed lamb shank in red wine jus with lentils, seasonal vegetables and potatoes

Prawn dumpling congee – Rice porridge served with prawns and prawn meatballs topped with deep fried Chinese cruellers

Indian butter chicken with spiced vegetables and pilaff rice

Penne pasta with mushrooms in cream sauce

Dessert:
Warm sticky date pudding with vanilla sauce and macadamia ice cream

Cheese:
Selection of cheese with granishes

Fresh Fruit:
A selection of fresh fruit

From the bakery:
Oven fresh rolls with a choice of extra virgin olive oil or butter
Garlic bread

Dinner – a complete and perfect Chinese culinary experience:
Cold xiao chi:
Seabass with bamboo shoot salad

Lobster with bitter gourd and jellyfish salad

Abalone with yam noodle salad

Chicken in rice paper with xo sauce

Cuisine from the wok:
Wok fried pork rib in sweet and sour plum sauce

Steamed marrow stuffed with conpoy

Braised roast duck with chestnut

Braised Chinese greens, mushroom, ginko nuts and white fungus

From the paddyfield:
Choice of steamed ride or porridge

Soup:
Double-boiled chicken soup with ginseng and fish maw

A sweet note:
Sweet herbal tea soup with quail egg and lotus seeds

Selection of Chinese teas:
Pi Lo Chun, Jasmine, Oolong, Tie Guan Yin, Long Jing

Wine List:
Champagnes:
Dom Perignon 2000

Krug Grand Cuvee

White Wines:
Mersault Les Clous 2005 Bouchard Pere et Fils

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Sarr-Ruwer

Red Wines:
Chianti Classico 2001 Castello Di Brolio

Chateau Leoville-Poyferre 1999 Saint-Julien

Port:
Dow’s 20 Year Old Tawny Port Portugal

Tea Selection:
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Mint Tea

Chinese Tea Selection:
Jasmine
Ooolong
Tie Guan Yin
Long Jin
Pi Lo Chun

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’

[MAN Flyer]

SQ318 SIN-LHR ??? 08

Hi folks I noticed that no one has posted a menu for this midday flight (cause I was looking before I took the flight). I thought I would sign up to SQTalk in order to fill the gap in the LHR flights.

Just ploughing through my pile of menu's and have found an SQ318 menu, but I can't remember what month it's from..

lunch from singapore to london

appetisers
Oven-baked warm oyster sauce with pesto veloute and cheese in half shell

Pave of Balik salmon
Slab of classic Russian cold-smoked salmon, "noodles" of dalikon and carrot with wassabi mayonnaise

soup
Oriental chicken soup with asparagus and beancurd

Roasted tomato soup with mozzarella and basil pesto

salad
Fine mesclun leaves with assorted tomatoes
Herb walnut dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

main courses
*Duck ballotine with foie gras in vigneronne sauce, seasonal vegetables and turnips au gratin

Chinese style stir fried lobster in creamy garlic sauce, braised beancurd with vegetables, fried rice

Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato

Singapore claypot rice
Baked rice in claypot with chicken, pork, Chinese sausages and salted fish served with Chinese greens

**Cold salad of bow-tie pasta with globe artichoke, kalamatta olives, capers, red capsicum, shiitake mushrooms and walnut oilp-xeres vinegar dressing

dessert
Warm pineapple tart with mango ice cream and berries salad

cheese
Selection of cheese with granishes

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

pralines
To end on a sweet note

dinner from singapore to london

canape
Satay
With onion, cucumber and spicy peanut sauce

appetisers
Chilled malossol caviar
With melba toast and condiments

Duck foie gras terrine with mesclun and red onion jam

soup

Broth of chicken with vegetables

Fish maw and Chinese Yunnan ham soup

salad
Tropical slaw with palm sugar-lime dressing

main courses
Roasted herb crusted lamb chops served with lobster sauce, braised young leek, fava beans and buttered new potatoes

Gaeng phed gai
Thai style red curry chicken served with preserved vegetable omelette and steamed rice

Stirfried sliced venison with macadamia nuts, seasonal vegetables and steamed rice

**Baked mushroom lasagne

dessert
Wine jelly with berries in chocolate cup

cheese
Selection of cheese with garnishes

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

pralines
To end on a sweet note

*Exclusively created by Georges Blanc, Vonnas
**Specially prepared meatless selection

[nickbot]

Thanks MAN Flyer! Two SQ318 F menus on the board in almost as many days - really interesting stuff

[MAN Flyer]

SQ286 AKL-SIN March 08 (the ex-MH bird..!)

lunch FROM AUCKLAND TO SINGAPORE

Create your own gastronomic experience from our selection of tantalising options

CANAPES
Satay
With onion, cucumber and spicy peanut sauce

APPETISERS
Duck foie gras with apple and mesclun

Anti pasta platter
Parma ham, salami, air dried beef and marinated zefiti cheese on lettuce with sun dried tomato and artichokes

SOUPS
*Sweetcorn soup with herb oil

Clean oriental broth of bamboo fungus, black mushrooms and tofu

SALAD
Ceasar salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing

MAIN COURSES
*Pan roasted beef fillet and oxtail ravioli with bourgignon sauce, sauteed mushroom with bacon and potato mash

Thai green curry chicken, leafy greens, carrot, cauliflower and steamed rice

Roast rack of lamb with roast gravy, roasted vegetables and potatoes

Braised hapuku fillet with Oriental XO sauce, seasonal vegetables and egg noodles

Mixed mushroom risotto cakes "Milanese"
Italian tomato sauce, roasted cherry tomatoes on vine rouquette lettuce and shaved parmesan cheese

DESSERTS
Warm cherry almond tart with ice cream

CHEESES
Assorted gourmet cheese served with fruit, nuts and cracker

FRUITS
Fresh fruits in season

light meal FROM AUCKLAND TO SINGAPORE

APPETISER
Seared tuna loin tataki mesclun
Ponzu dressing

MAIN COURSES
Stir fried scallops with cashew nuts, seasonal vegetables and egg noodles

Panfried New Zealand beef fillet with port wine sauce, roasted vegetables and lyonnaise potatoes

Seared chicken in thyme jus, roasted vegetables and mashed potoato with leek

DESSERT
Cranberry, orange bread and butter pudding
with orange, cardamon sauce

*Exclusively created by Mathew Moran of Aria Restaurant, Sydney

SQ286A AKL-SIN (LF/SN1/LMF) 56-1.1 03 FC

[SQ LPP]

Menu posted by:

SQ25 JFK-FRA, May 2008

dinner from New York to Frankfurt

Appetisers
Chilled malossol caviar
With melba toast and condiments

Soups
Cantonese style lotus root soup with peanuts and pork

Salad
Fine field greens
Balsamic herb dressing

Main Courses

Fried seabass with Thai style chilli sauce, seasonal vegetables and pineapple fried rice

Desserts
Warm caramelized plum tart served with ginger ice cream and raspberry coulis

[MegatopLover]

SQ 001 SFO-HKG-SIN (May '08)

supper from san francisco to hong kong

appetisers
Maine lobster with olives and mesclun
Sundried tomato dressing

Baked scallop with pesto veloute on a bed of sauteed enoki mushroom and zucchini noodles

soup
Cream of green peas with crispy bacon and fresh cream

main courses
*Lamb loin wrapped in pancetta with tomato provencale, ratatouille and roasted potato

White wine nage with seafood ravioli
Seafood dumplings in broth with vegetable ribbons

Herb crusted baked cornfed chicken with mesclun and fingerling potato
Hazelnut oil and white wine vinegar dressing

dessert
Tiramisu
Italian marscapone cheese with coffee-flavoured sponge fingers

cheese
Selection of cheese with garnishes

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

*Exclusively created by Nancy Oakes, of Boulevard, San Francisco

SNACK MENU

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Croissant with ham, gherkin and cheese

Baguette with avocado salsa and grilled vegetables

Snacks
Cashew, almond or macadamia nuts

Chips [not crisps!]

Cookies

Assorted Walkers biscuits

A selection from the fruit basket


before touch-down from san francisco to hong kong

to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

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

wholesome beginnings
Seafood congee
Fish fillet, prawns and scallops in rice porridge with deep fried Chinese cruellers

French toast with maple syrup, chicken chipolata, mushrooms and roasted tomatoes

Braised ee-fu noodles with pork, pickled vegetable and black mushrooms

Fresh eggs prepared on board
Baked, soft boiled or scrambled egg with roesti potato, bacon or pork sausage

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea


breakfast from hong kong to singapore

to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

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

wholesome beginnings
Braised wanton [sp!] noodles with dried prawn roe and oyster sauce served with conpoy dumplings in soup

Waffle with blueberry compote, beef sausage, scrambled egg and grilled tomato

Selection of dim sum
Steamed radish cake, scallop dumpling, beancurd roll, beef dumpling and prawn siew mai

Fresh eggs with grilled bacon or sausage, baked beans and mushrooms
baked, soft boiled or scrambled on toasted muffin

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

Wines were the same as in Milepost #117 above.

My comments:
Ex-SFO I had orderd the veal chop, I think. After seeing the Nancy Oakes lamb dish, I opted for that instead, which was no problem. Had Dom before takeoff, then a Sling with nuts and asked the Stewardess to pour a glass of Bordeaux so it could breathe. I had the Sonoma Cutrer Chard with the baked scallop (tasty) and the pea soup (really great). The lamb did not disappoint, and it paired well with the Leoville-Poyferre. The Stewardess, who was really excellent and very friendly and spontaneous, offered dessert or cheese, to which I responded, "Yes, please." The tiramisu was quite good and so were the cheeses. I passed on the fruit, which is always on all airlines served way too cold. Then I slept, woke up to watch a movie, slept, and woke up way too early. Couldn't get back to sleep, so I had breakfast. The French toast was kind of mushy, so I picked at it. I tried to sleep again after takeoff from HKG, and had breakfast again halfway into that flight. The eggs were light and fluffy, as always. Another excellent SQ 001 in Seat 2A.

[jjpb3]

Have a great time in Asia, MtL. (Or, "I hope you had..." if in the past)

[MegatopLover]

SQ 002 SIN-HKG-SFO (June '08)

dinner from singapore to hong kong
international selection

appetisers
Smoked duck breast with gooseliver, dried fig compote and mustard vinaigrette

Grilled chicken and lamb satay with cucumber, red onion and peanut sauce

soup
Roasted tomato soup with cheese croutons

salad
Mizuna with shaved fennel and cherry tomato
Balsamic and extra virgin olive oil dressing
Honey mustard lime dressing

main courses
Beef fillet in shallot-red wine sauce, roasted vegetables and potatoes

Singapore chicken curry
Chicken in spicy cocount gravy and potatoes with bread rolls or steamed rice [This sounds like the Chicken Curry Peranakan available on BTC.]

Chilean seabass in Oriental XO sauce with seasonal vegetables and fried rice

~Cold salad of roasted sweet potato and globe artichoke with asparagus, parmesan cheese, coz lettuce and olive oil dressing

dessert
Warm apple and pecan pie with ice cream and vanilla sauce

cheese
Selection of cheese with garnishes

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olice oil or butter
Garlic bread

pralines
To end on a sweet note

~Specially prepared meatless selection


dinner from singapore to hong kong
*shi quan hi mei
- "a complete and perfect chinese culinary experience"

[reserved to type up later; getting tired of typing all these menus]

*Exclusively created by Sam Leong of Tung Lok Group, Singapore

supper from hong kong to san francisco
international selection

appetisers
Oven-baked warm oyster with herb butter and cheese in half shell

Smoked balik salmon with roasted vegetables and mesclun
Olive oil dressing

soup
Cream of shiitake mushroom with poached quail eggs

Double-boil Cantonese beef broth with turnip and carrot

salad
Mizuna with shaved fennel and cherry tomato
Balsamic and virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey

main courses
Seared lamb chop in rosemary jus, broccolini, cherry tomato confit, baby carrot and olive oil mashed potatoes

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

Mophla chicken biryani
Kerala chicken biryani with green chilli ka salan

~Cold salad of roasted Jerusalem artichoke and globe artichoke with asparagus, parmesan cheese, coz lettuce and olive oil dressing

dessert
Warm strudel of red bean compote served with green tea ice cream

cheese
Selection of cheese with garnishes

fresh fruit
A selection of fresh fruit

from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread

pralines
To end on a sweet note

~Specially prepared meatless selection


supper from hong kong to san francisco
shi quan hi mei
- "a complete and perfect chinese culinary experience"

[reserved to type up later; getting tired of typing all these menus]


SNACK MENU

Noodles
Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches
Ciabatta with smoked salmon

Ciabatta with guacamole, zucchini and tomato

Snacks
Cashew, almond or macadamia nuts

Chocolate cookies

Cheese biscuit

Chips [not crisps!]

A selection from the fruit basket

Assorted Walkers biscuits


before touch-down from hong kong to san francisco

to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

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

wholesome beginnings
Shanghai noodle in soup
with abalone, fish maw, sea cucumber, and crabmeat dumplings

French toast with pork sausage, compote of blueberry-raspberry and cherry tomato

Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, scallop dumpling and beef dumpling

Fresh eggs with grilled bacon or sausage, baked beans and mushrooms
baked, soft boiled or scrambled on toasted muffin

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or capuccino
Selection of tea

My comments:
The duck breast and goose pate were pretty good and went well enough with the chardonnay. The tomato soup was quite good too. I had the BTC lamb chops with mint jelly; the lamb was tasty enough but the portion was a bit on the smallish side. I think I skipped dessert and went for the cheeses. Then they told me they had run out of Bordeaux (everyone was drinking it!), so I went with the Seqouia Grove cab (a decent cab but certainly not the best of Napa and not really Bordeaux-style). The bread basket was particularly good on this flight, with a large flat bread encrusted with parmesan cheese. After takeoff from Hong Kong, I really didn't want to eat dinner again, so I asked them to just serve the soup and hold onto everything else so I could have it closer to San Francisco. The mushroom soup was disappointing, not much flavor. So I knocked back a few more glasses of Bordeaux--the turbulence off Kyushu forced me to drink fast, lest I spill--and went to sleep for nearly 8 hours. Waking up from that, a big veal chop wasn't really appetizing. So I had the breakfast menu-- yoghurt good enough though tart, and I think I had the eggs.

[MegatopLover]

Have a great time in Asia, MtL. (Or, "I hope you had..." if in the past)

Thanks, jjpb3. Unfortunately, this trip is now in the past. I had a great time. Thinking about writing a full TR but need to do so fast before I forget details.

[SQ LPP]

Glad to hear that you had great flights on SQ1 and SQ2. I hope you had booked your flights for next year as well.

[SQFAN]

SQ F : SIN-LHR

[MegatopLover]

I hope you had booked your flights for next year as well.

You betcha. I'm already booked on SQ 001 for the outbound of my Christmas-New Year's trip, returning on SQ 012 because SQ 002 was not available. And I'm booked on SQ 001/002 (but just as far as HKG) in February 2009 for my 10th anniversary trip to see Mr. Megatop.