At last - New Book the Cook Menus !

[Desert Traveller]

Thanks for all the help...and now the BTC menu has changed!! Lots more choices as of today ex-SIN in F. Three and a bit hours to decide...

Book The Cook - Singapore F

[Kyo]

Thanks for all the help...and now the BTC menu has changed!! Lots more choices as of today ex-SIN in F. Three and a bit hours to decide...

Book The Cook - Singapore F

[kt74]

The C menu looks pretty good too! The Thermidor is now lobster - no longer slipper lobster! http://www.singaporeair.com/jsp/cms/...ssingapore.jsp

[MAN Flyer]

They both look good.

Long overdue for changing, but at least they have finally done it.

[HUGE AL]

About freaking time!

[SuperJonJon]

The C menu looks pretty good too! The Thermidor is now lobster - no longer slipper lobster! http://www.singaporeair.com/jsp/cms/...ssingapore.jsp

I shall try this in my upcoming trip to Zurich. Hopefully the lobster is much larger now.

[SilverChris]

I shall try this in my upcoming trip to Zurich. Hopefully the lobster is much larger now.

Pictures please!

[StarG]

It's indeed about time!

[9V-JKL]

HOORAY! Menu now is almost 2x the previous selection

[B727]

Thanks for all the help...and now the BTC menu has changed!! Lots more choices as of today ex-SIN in F

Ordered the wagyu sirlon day before yesterday...

zu meinem Geburtstagsflug

[MAN Flyer]

Impressed they have stuck with Bak Kut Teh. As the man responsible for the catering told us at lunch during our tour of SQ & SATS prior to SQ747/8, it's a tricky one as everyone's Grandmother has their own special recipe.

Western

U.S. 8 oz. Rib-Eye Steak
U.S. beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes

Pan-Fried Veal Loin and Braised Veal Cheek
with parsnip purée, fresh garden vegetables and mushroom ragout

Oven-Roasted Free Range Chicken Breast
Tender chicken breast stuffed with baby spinach, ricotta cheese and fresh sage, served with cepe mushrooms and red wine jus, buttered fresh garden vegetables and creamy polenta

Roast Rack of Lamb
New Zealand lamb with mint jus, mesclun salad and thyme-flavoured gratin potatoes

Pan-Seared Chilean Seabass in Bouillabaisse Broth
An adaptation from its Marseillaise original, its broth is flavoured with saffron, white wine and a splash of Pernod. Served with slow-cooked capsicum confit and zucchini pasta.

Seared Salmon Escalope
Norwegian salmon escalope on a warm potato and snake bean salad. With a light dressing of diced tomato, lemon and olive oil.

Boston Lobster Thermidor
Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus

Pappardelle with Seafood
Lobster, scallop and salmon in a mushroom, sun-dried tomatoes and seafood broth, with al dente pappardelle pasta

Roasted Vegetables Salad
A selection of roasted vegetables, avocado and orange, marinated in truffle-perfumed oil, parsley and chives on pan-fried roesti potatoes. Topped with a mesclun salad, shaved Parmesan cheese, and drizzled with fine truffle oil vinaigrette.

Swedish Wholegrain Crisp Bread
A healthy breakfast choice with crisp bread, cottage cheese, rosemary honey-roasted pear and a low fat yoghurt of fresh berries (Breakfast only)

Japanese

Kyo-Kaiseki
A traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata (inclusive of Breakfast service and available only on flights with duration of 2 hours or more; some items are served at cabin temperature)

Chargrilled Soya-Flavoured Beef
Japanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata

Wagyu Sirloin with Eringi Mushroom
Wagyu sirloin with baked eringi mushroom marinated with truffle, garlic and sake, yuzu and light soy sauce, accompanied by green beans and jalapeño salsa, served with steamed rice

Assorted Sushi
Marinated and smoked fish on lightly vinegared Japanese rice (served at cabin temperature)

Chinese

Herbal Chicken in Broth
Steamed chicken in a Chinese herbal broth, fine beans with hon shimeji in XO sauce, and mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Sam Leong

Steamed Cod in Spinach Sauce
Served with seasonal oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun

Braised Pork Ribs in Yellow Bean Sauce
Pork ribs braised with yellow bean, shimeiji mushrooms, carrots and beans, and served with steamed rice

Baked King Prawn with Chilli Sauce
Served with Taiwan cabbage and fragrant steamed rice

Sliced Grouper Congee
Grouper cooked in rice porridge with spring onions and ginger (Breakfast only)

Dim Sum Selection
Selection of dim sum with steamed radish cake (Breakfast only)

Singaporean

Char Siew Wanton Noodle Soup
Honey-roasted pork, shrimp and pork dumplings on noodles in a savoury clear broth

Singapore Bak Kut Teh
Literally 'Meat Bone Tea', a peppery, savoury soup of meaty pork ribs simmered in a broth of herbs and spices, served with rice

Singapore Chicken Rice
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces.

Straits Chinese Chicken Curry
Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice

Prawn and Chicken Laksa
Rice noodles in a rich, coconut cream seafood gravy with prawns, chicken, fish cake, deep-fried beancurd and bean sprouts

Singaporean Style Chicken and Lamb Satay
Marinated, skewered and grilled chicken and lamb slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.

Braised Soya Flavoured Duck with Yam Rice
Duck marinated in a mix of dark soy sauce, spices and Chinese rice wine. Served on fragrant yam rice with chilli sauce.

Nonya Assam Fish
Fish, okra, eggplant and tomato cooked with Assam spices Peranakan style, served with steamed rice

Teo Chew Fish Porridge
Southern Chinese dish of rice porridge of lightly poached fish slices, pickled vegetables, toasted Chinese seaweed, spring onions and Chinese celery. Served with sliced red chilli in soya sauce (inclusive of Breakfast service)

Yu Pian Mi Fen
Singapore style thick rice vermicelli noodle soup with sliced 'Sang Yu' fish and green vegetables. Garnished with spring onions (inclusive of Breakfast service)

Fish Ball Kway Teow Soup
Flat rice noodles and fish balls in chicken broth, bean sprouts, Chinese preserved vegetables (tung chai) and sliced red chilli (inclusive of Breakfast service)

Malay

Lontong Rendang Ayam
Chicken cooked in coconut milk and exotic spices with rice cakes, potato patties and egg

Malay-style Beef Rendang
Tender beef cooked in coconut milk, spices and lemongrass, and served with rice

Grilled Indonesian King Prawn
Spicy prawns with sautéed brocolli, cauliflower, carrots, garlic sauce and microgreens, served with steamed rice

Nasi Lemak
Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, spicy pickled vegetables (achar), an omelette wedge, and grilled fish cakes (otah) (inclusive of Breakfast service)

Thai

Duck in Red Thai Curry
A red curry with duck, served with steamed rice and vegetables

Steamed Cod Fish
A traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice

Gaeng Paa Koong
A Thai curry of prawn simmered with wild herbs, served with steamed rice

Fish Soufflé and Chicken
Freshly minced chicken, chilli and basil are pan-fried and accompany a traditional Thai dish soufflé. Served with pineapple fried rice and curried mixed vegetables.

Green Curry Fish Balls stuffed with Prawn
Fish balls stuffed with minced prawns, simmered in green curry sauce, and soya-braised pork. Served with mixed vegetables.

Indian

Lamb Shank
Lamb shank with onion, pea-soya beans and tempered Bengal, served with gramm and yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Chicken Tikka Kurchan Masala
Roasted chicken in a spicy masala sauce with mild spiced mushroom, served with asparagus, cumin-flavoured basmati pilaff, papadum, pickles and plain yoghurt

Curry Patta Lobster
With spiced spinach and corn, tomato pulao, and served with papadum, pickle and plain yogurt

Nasi Biryani
An Indian specialty, fragrant Basmati rice, cooked with aromatic spices, herbs, tomatoes, saffron and milk, is served with tender chicken simmered in gravy (inclusive of Breakfast service)

[SQtraveller]

post deleted

[milehighj]

I wonder when the menus took effect - must have tried them already without knowing. We flew last Friday on a red-eye supper service, and booked the JCL lamb and beef dishes. Was particularly sleepy so quickly ate the meal after take-off and fell asleep straightaway, but now I do vaguely recall the meal tasting better and looking a little different...

[Guy Betsy]

It's indeed about time!

The 'old' menu was like what? 10 years old?

[vsepr]

I would prefer to see photos/pictures of the food instead of just words like Yummy!:

http://www.singaporeair.com/en_UK/flying-with-us/yummy/