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Sweet Chinese Fine Dining on SQ807's Suite 名家珍馔 (Míng Jiā Zhēn Zhuàn)

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  • Sweet Chinese Fine Dining on SQ807's Suite 名家珍馔 (Míng Jiā Zhēn Zhuàn)

    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.




  • #2
    Very nice indeed - thank you.

    Comment


    • #3
      Thank you mr_botak.

      Comment

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