SQ807 PEK-SIN R class
Registration: 9V-SKJ
Flight Director: Ms. Christina Huang
Pilots : Captain Danny Low and First Officer Kelvin Koh
名家珍馔 (Míng Jiā Zhēn Zhuàn) by Zhu Jun, replacing 十全十美 (Shi Quan Shi Mei)
The name - translated in English as “treasured culinary creations from a famed and reputable establishment” - highlights the partnership between renowned master chefs and the Airline. 名家珍馔 (Míng Jiā Zhēn Zhuàn) is specially created for Singapore Airlines by acclaimed masterchefs Sam Leong and Zhu Jun, both members of our International Culinary Panel and renowned authorities in the art of Chinese cuisine. First Class customers will be treated to timeless Chinese fare made up of an exquisite array of ingredients that will impress even the most discerning of palates. (www.singaporeair.com)
About Zhu Jun - Winner of Excellent Chef at the 15th China Chef Festival, Zhu Jun is renowned of his ability to recreate the grace of flair of Shanghainese cuisine. Together with a range of Sichuan, Cantonese and Fujian specialities, Chef Zhu presents his recommendation for an exquisite dining experience in the sky. (On board Suite's menu)
It started with the General Canapés - Satay with onion, cucumber and spicy peanut sauce
Accompanied by Krug Grande Cuvee Champagne - a magical combo of aromatic complexity, power and finesse with a long, lingering finish.
名家珍馔 (Míng Jiā Zhēn Zhuàn)
Entree
Pork Shoulder cured in wine soy sauce
Okra stuffed with chinese yam
Smoke marinated yellow cracker
D'Soup
Double-boiled conch soup with dried scallop and chinese yam
Main Courses
Steamed marble goby with minced ginger,
Baked Junlan soy sauce chicken
Stir fried Chinese vegetable
Shangai noodle with tomato
accompanied by 2007 Chateau Cos d'Estournet red wine
Finale
parfait of red bean, yam and lily bulbs with fruit salad and sesame ice cream
in-house coffee selection
Jamaican Blue Mountain
a full bodied classic, rich in aroma and flavour, yet perfectly balanced, medium acidity and sweetness
Western meals next door (my boss, wife - the one who paid my tix)
D'Soup
Citrus Pumpkin soup with seared scallop and whipped cream
Appetisers
Peppered sturgeon with confit of vegetables, basil pesto
Goose liver terrine with dried apricot compote, mustard vinaigrette
Main courses
Grilled lamb chops with red wine sauce, bell pepper, carrot, zucchini and fondant potatoes
Finale
Bitter Chocolate tart with chocolate ice cream, citrus sauce and strawberry
Even the Blackberry Passport need to be fed with "sweet suite fine dining", the power outlet, a necessity of nowadays digital lifestyle.
Registration: 9V-SKJ
Flight Director: Ms. Christina Huang
Pilots : Captain Danny Low and First Officer Kelvin Koh
名家珍馔 (Míng Jiā Zhēn Zhuàn) by Zhu Jun, replacing 十全十美 (Shi Quan Shi Mei)
The name - translated in English as “treasured culinary creations from a famed and reputable establishment” - highlights the partnership between renowned master chefs and the Airline. 名家珍馔 (Míng Jiā Zhēn Zhuàn) is specially created for Singapore Airlines by acclaimed masterchefs Sam Leong and Zhu Jun, both members of our International Culinary Panel and renowned authorities in the art of Chinese cuisine. First Class customers will be treated to timeless Chinese fare made up of an exquisite array of ingredients that will impress even the most discerning of palates. (www.singaporeair.com)
About Zhu Jun - Winner of Excellent Chef at the 15th China Chef Festival, Zhu Jun is renowned of his ability to recreate the grace of flair of Shanghainese cuisine. Together with a range of Sichuan, Cantonese and Fujian specialities, Chef Zhu presents his recommendation for an exquisite dining experience in the sky. (On board Suite's menu)
It started with the General Canapés - Satay with onion, cucumber and spicy peanut sauce
Accompanied by Krug Grande Cuvee Champagne - a magical combo of aromatic complexity, power and finesse with a long, lingering finish.
名家珍馔 (Míng Jiā Zhēn Zhuàn)
Entree
Pork Shoulder cured in wine soy sauce
Okra stuffed with chinese yam
Smoke marinated yellow cracker
D'Soup
Double-boiled conch soup with dried scallop and chinese yam
Main Courses
Steamed marble goby with minced ginger,
Baked Junlan soy sauce chicken
Stir fried Chinese vegetable
Shangai noodle with tomato
accompanied by 2007 Chateau Cos d'Estournet red wine
Finale
parfait of red bean, yam and lily bulbs with fruit salad and sesame ice cream
in-house coffee selection
Jamaican Blue Mountain
a full bodied classic, rich in aroma and flavour, yet perfectly balanced, medium acidity and sweetness
Western meals next door (my boss, wife - the one who paid my tix)
D'Soup
Citrus Pumpkin soup with seared scallop and whipped cream
Appetisers
Peppered sturgeon with confit of vegetables, basil pesto
Goose liver terrine with dried apricot compote, mustard vinaigrette
Main courses
Grilled lamb chops with red wine sauce, bell pepper, carrot, zucchini and fondant potatoes
Finale
Bitter Chocolate tart with chocolate ice cream, citrus sauce and strawberry
Even the Blackberry Passport need to be fed with "sweet suite fine dining", the power outlet, a necessity of nowadays digital lifestyle.
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