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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
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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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Old 2nd July 2019, 09:11 AM   #655
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Default SQ 12 SIN-NRT-LAX July 2019

July 2019
Singapore Airlines First Class
SQ 12

Singapore to Tokyo Narita

Yoshihiro’s Choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.

Sakizuke
Shellfish on Green Papaya Salad, Summer Vegetables, Octopus in Dashi Jelly, Prawn, Capsicum Salad with Tofu Dressing

Mukouzuke
Kelp Marinated Seabass Rolled with Sea Urchin, Torched Tuna, Mesclun and Hanaho

Oshinogi
Somen with Ginger Flower and Winter Melon, Mackerel Sushi, Fresh River Prawn, Lemon Flavored Sweet Potato, Snow Crab

Futamono
Abalone with Hijiki Mousse, Eggplant, Capsicum and Seaweed Sauce

Yakimono
Unagi Blanched in Hot Oil, Grated Radish with Watercress, Baked Eggplant with Ginger Miso, Vinegered Ginger Flower Stem

Gohan
Steamed Rice with Pike Eel, Edamame and Japanese Sansho Pepper

Kounomono
Assorted Pickles

Tome-***
Winter Melon Soup Garnished with Fried Gluten and Sichimi Togarashi

Mizugashi
Lemon Sherbet, Summer Fruits and White Wine Jelly with Mint Leaf

Lunch
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Antipasto Plate
Iberico ham, smoked salmon, grilled zucchini, mozzarella cheese with tomato and balsamic dressing

Malossol Caviar with Warm Kueh Pie Tee Shell with Lobster, Prawn and Scallop in XO Sauce

Soup
Beef Consommé
With assorted mushrooms and chives

Oriental-Style Thick Chicken Soup
With conpoy and chicken

Salad
Salad of Baby Spinach, Arugula, Frisee, Roma Tomato and Kalamata Olives
With choice of Balsamic vinegar and extra virgin olive oil dressing or Creamy Singapore dressing

Main Course
Grilled Tournedos of Beef with Port Wine Sauce
Served with green bean, carrot and roasted potatoes

Peranakan Hokkien Mee Soup
A rich pork-prawn broth with pork, prawns and vegetables on top of egg noodles and rice vermicelli
A Peranakan version of a popular Singaporean hawker dish

Pan Seared Chicken Breast with Lemon Sage Sauce
Sautéed vegetable and roasted potatoes

Dessert
Warm Orange Financier Cake
With berry compote and pistachio ice cream

Cheese
Selection of Cheese
Red Cheddar, Camembert, Stilton and Boursault cheese served with fruit, nuts and crackers

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

Tokyo Narita to Los Angeles

Yoshihiro’s Choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.

Sakizuke
White Gourd, Jellyfish and Gluten in Vinegared Sesame Dressing, Yam, Eggplant, Capsicum, Pike Eel Jelly with Vegetables

Mukouzuke
Seared Trout with Spicy Miso Dressing, Lemon and Wasabi

Oshinogi
Ume Somen, Soba Sauce, Seaweed, Egg Julienne, Ginger, Kujo Leek, Tilefish with Cucumber, River Shrimp, Sliced Ginger

Futamono
Braised Hama Pork Belly with Carrot, Pumpkin, green beans on potato puree and Yamatoni sauce

Yakimono
Grilled Seabass with Chili Sauce, Capsicum Leaf and Ginger Stick, Baked Eggplant with Miso, Vinegared Lotus Root

Gohan
Steamed Rice with Grilled Eel and Egg Julienne

Kounomono
Assorted Pickles

Tome-***
Clear Soup

Mizugashi
Orange and Yuzu Mousse Cake with Green Tea Ice Cream

Dinner
Canapé
Singapore Chicken and Beef Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Chilled Malossol Caviar
With Melba toast and condiments

Alaskan Crabmeat, Rocket and Fennel Salad with Cherry Tomatoes

Soup
Cream of Asparagus
With roasted pine nuts and whipped cream

Oriental Clear Chicken Broth
With watercress and wolf berries

Salad
Grren Coral Lettuce, Mixed Baby Leaves, Quinoa and Red Radish
With a choice of Wasabi soya dressing or Honey mustard dressing

Main Course
Grilled Halibut with Shellfish Sauce
Accompanied by sautéed vegetables and fettucine

Slow Roasted Kurobuta Pork Loin with Mushroom Ragout
Sautéed spinach, tomatoes and garlic parmesan potatoes

Braised Chicken in Morel Oriental Sauce
With Chinese Greens, bell pepper and fried rice

Dessert
Warm Chocolate Cake
Berry compote and vanilla ice cream

Cheese
Selection of Cheese
Camembert, Emmenthal, Danablu and Pie d’Angloys Cheese with condiments

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

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

Noodles
Rice Noodles in Clear Broth
Egg Noodles in Clear Broth
Bee Hoon Noodles in Clear Broth with Garnishes

Sandwiches
Mix Mushroom Roll with Tomato Flavor
German Spicy Pork Sausage Roll
Tomato Soup

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Demi Cake
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese

Lunch
The Finese Selection
Kyo Kaiseki

Sakizuke
Fried Eggplant and Shrimp with Kudzu Powder
Vinegared Horse Mackerel Nanban Style
Grilled leek, Pickled Myoga Ginger

Kuchitori
Egg Omelette with Soy Beans
Steamed Sea Urchin, Glazed Prawn

Kozara
Semi-Dried Daikon Radish with Wasabi

Yakimono
Akauo Fish Saikyo-Yaki, Pickled Ginger Stick
Simmered Japaense Beef with Yuzu Pepper and Teriyaki Sauce, Sliced Leek

Kobachi
Spicy Cod Roe with Grated Radish

Aemono
Simmered Taro with Eggplant, Green Beans, Carrot and Water Chestnut

Gohan
Flavored Rice with Soy Beans and Corns

Kounomono
Assorted Pickles

Tome-***
Miso Soup

Mizugashi
Green Tea Tiramisu with Soy Milk Ice Cream

Lunch
Appetizer
Warm Spiced Tomato Soup
With cauliflower custard and masala spiced prawn

Main Course
Udon Noodles with Wagyu Beef
In a light clear soup with sliced onion and kujyo leek

Duck Leg Confit
Served with port wine sauce, mixed salad, orange and mashed potato

Dessert
Classic Opera Cake
With fresh raspberries and raspberry coulis

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

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

SQ012 (LXP-DXP-SNP-LCP)-1.1 FCL

Champagne
2009 Dom Perignon, Champagne, France
Or
2004 Krug, Champagne, France
White
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA
Or
2014 Dalrymple Cave Block Chardonnay, Tasmania, Australia

2016 Reichsrat Von Buhl Deidesheimer Herrgottsacker Riesling Kabinett, Pfalz, Germany
Or
2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spätlese, Mosel, Germany

Red
2015 Albert Bichot Nuits-Saint-Georges 1er Cru “Chateau-Gris” Monopole, Burgundy, France
Or
2012 Louis Latour Chateau Corton Grancey Grand Cru, Burgundy, France

2015 Sons of Eden Remus Shiraz, Eden Valley, Australia
2008 Chateau Rauzan-Ségla, Margaux, France

Port
Dow’s 20-Year-Old Port, Douro, Portugal
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Old 6th July 2019, 03:25 AM   #656
Carfield
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Default SQ 11 LAX-NRT-SIN July 2019

July 2019
Singapore Airlines First Class
SQ 11 Los Angeles to Tokyo Narita

One of Los Angeles’ most beloved chefs, Suzanne Goin is highly lauded for her artful culinary masterpieces infusing Mediterranean flavors with Californian creativity. She brings to you her recommendations for an exquisite dining experience in the sky.

Suzanne’s Choice
Appetizer
Chilled Lobster Salad
Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing

Soup
Soupe au Pistou
Light vegetable soup with white beans, pesto, and Parmesan cheese

Main Course
Pink Snapper Fillet with Spanish Cured Ham
Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts

Dessert
Eton Mess
Vanilla cream, broken meringue, strawberry compote, pomegranate and basil

The Finest Selection
Kyo Kaiseki

Sakizuke
Duck with soy sauce, Steamed chicken breast with Shitake Mushroom
Takigawa Tofu with Salmon Roe and Daishi Sauce

Mukouzuke
Seared Tuna and Kanpachi with Citrus Dressing and Mesclun

Oshinogi
Green Tea Noodles, Soba Sauce, Beef Roll with King Oyster Mushroom, Apricot

Futamono
Lobster Tail with Egg Yolk Sauce, Broccolini and White Asparagus

Yakimono
Grilled Unagi with Unagi Sauce
Anchovy and Beef Fillet with Yasabi Zuke

Gohan
Steamed Rice with Wasabi Furikake

Kounomono
Assorted Pickles

Tome-***
Clear Soup with Myoga, Yu Choy and Spaghetti Squash

Mizugashi
Baked Apricot Cheesecake with Raspberry

Dinner
Appetizer
Chilled Malossol Caviar
With Melba toast and condiments

*Chilled Lobster Salad
Garnished with tomato confit, herbs, marinated potato, garlic and saffron cream, lemon dressing

Soup
*Soupe au Pistou
Light vegetable soup with white beans, pesto, and Parmesan cheese



Clear Chicken Soup
With Chinese Black Mushroom and bamboo pith

Salad
Red Coral Lettuce, Romaine with Cherry Tomatoes and Feta Cheese
With a choice of Fig Balsamic Vinaigrette or Creamy chipotle dressing

Main Course
*Pink Snapper Fillet with Spanish Cured Ham
Served with verjus dressing, roasted grapes, braised cabbage, mashed potato and hazelnuts

Wok Fried Chicken with Black Peppercorn Sauce
Served with Chinese Greens, carrots, mushrooms and fried noodles

Beef Fillet in Mustard-Herb Crust with Red Wine Sauce
Braised red cabbage with bacon, green beans and roasted potatoes

Dessert
*Eton Mess
Vanilla cream, broken meringue, strawberry compote, pomegranate and basil

Cheese
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese 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 Beverage
Coffee and Tea
A wide selection of flavors is available in the beverage section

*Exclusively Created by Suzanne Goin of Lucques, A.O.C. and Tavern, Los Angeles

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

Noodles
Kway Teow
With chicken, black mushroom and Oriental chicken stock

Soba Noodles
With prawns, lettuce and Chiken stock

Bee Hoon
Rice vermicelli with black mushroom, Chinese greens and Oriental stock

Sandwiches
Ciabatta with Roasted Eggplant, Sundried Tomato, Shaved Parmesan and Pesto Mayonnaise

Burrito Wrap
Tortilla wrapped with shredded beef, cheddar, refried beans, lettuce and tomato

Mushroom Soup

Snacks
Assorted Nuts
Chocolate Bar
Potato Chips
Chewy Chocolate Granola Bar
Assorted Butter Biscuits
Fresh Fruits
Selection of Cheese
Camembert, Bandage Wrapped Cheddar, Smoked Mozzarella and Cypress Grove Bermuda Triangle Goats Cheese with garnishes

Lunch
The Finese Selection
Kyo Kaiseki

Sakizuke
Grilled Conger Eel, Okura, Poato Julienne and Ponzu Jelly Sauce

Kuchitori
Grilled Corn with Surimi, Unagi Nikogori

Kozara
Tomato with Mozzarella Cheese, Sliced Octopus with Avocado Sauce

Yakimono
Grilled Salmon with Yuan Sauce

Kobachi
Koya Tofu, Sweet Potato, King Oyster Mushroom, Carrot Flower and Braising Sauce

Aemono
Japanese Style Omelette

Gohan
Steamed Rice

Kounomono
Assorted Pickles

Tome-***
Miso Soup with Vegetables, Tofu and Wakame Kelp

Mizugashi
Seasonal Fruit

Lunch
Appetizer
Burrata
Fresh mozzarella and cream garnished with assorted heirloom tomatoes, pine nuts, rucola lettuce and basil oil

Main Course
*Grilled Marinated Chicken Brest
Served with red curry dressing, roasted kabocha Squash, mashed sweet potatoes and spinach leaves

Seafood Noodle Soup
With prawn, scallop, fish, Chinese greens and mushrooms

Dessert
Buttermilk Cherry Parfait
With cherry compote

From the Bakery
Assorted Bread Rolls and Gourmet Breads
Served with selection of butter or flavored olive oil

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

Tokyo Narita to Singapore

Yoshihiro’s Choice
A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky.

Sakizuke
Pike eel and Tomato on Cucumber Jelly, Octopus and Asparagus on Egg Yolk Sauce, Corn Tofu and Crab on Wasabi

Mukouzuke
Kelp Marinated and Torched Amber Jack Fillet, Soya Sauce Marinated Squid, Seaweed Jelly, Wasabi

Oshinogi
Sea Bream Sushi, Prawn, Cucumber and Miso, Jellied Mountain Berry, Somen with Grated Ginger, Leek and Nori Seaweed

Futamono
Wagyu Beef Sirloin Sukiyaki with Onion, Shiitake Mushroom, Topped with Leek Julienne, Japanese Pepper and Onsen Egg

Yakimono
Baked Abalone and Sea Urchin on Seaweed, Miso Marinated and Smoked Chicken, Fruit Tomato Marinated with Plum Vinegar

Gohan
Flavored Rice with Octopus and Garnished Parsley

Kounomono
Assorted Pickles

Tome-***
Lightly thicken soup with green soya bean puree and prawn dumpling

Mizugashi
Kinome Flavored Ice Cream Garnished with Red Beans, Watermelon and Musk Melon

Dinner
Canapé
Singapore Chicken and Lamb Satay
With onion, cucumber and spicy peanut sauce

Appetizer
Chilled Malossol Caviar
With Melba toast and condiments

Prosciutto and Camembert Cheese
Italian air-dried ham and cheese with figs, arugula, and balsamic reduction

Soup
Minestrone Soup
With pasta, parmesan cheese, and sliced baguette with tapenade spread

Double Boiled Chicken Soup
With shiitake mushroom, bamboo pith and wolfberries

Salad
Green Curd with Mixed Cress and Cherry Tomatoes
With a choice of wasabi soya dressing or Honey mustard dressing

Main Course
Stir Fried Lobster with Ginger and Spring Onion, Chinese vegetables and wok fried wheat noodles

Herb Crusted Lamb Loin
Served with Rosemary Jus, roasted vegetables and garlic mashed potatoes

Free Range Chicken with Morel Polenta
Accompanied by roasted pumpkin, asparagus and Sicilian tomatoes

Dessert
Warmed Pear Tart
With Vanilla Ice Cream and raspberry coulis

Cheese
Selection of Cheese
Camembert, Emmanthal, Danablu, and Pie D’Angloys Cheese with condiments

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

SQ011 (DAP-SNP-LCP-DXP)

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

White
2015 Chalone Estate Chardonnay, Monterey County, Central Coast, California, USA
Or
2014 Dalrymple Cave Block Chardonnay, Tasmania, Australia

2016 Reichsrat Von Buhl Deidesheimer Herrgottsacker Riesling Kabinett, Pfalz, Germany
Or
2015 Selbach Oster Zeltinger Sonnenuhr Riesling Spätlese, Mosel, Germany

Red
2015 Albert Bichot Nuits-Saint-Georges 1er Cru “Chateau-Gris” Monopole, Burgundy, France
Or
2012 Louis Latour Chateau Corton Grancey Grand Cru, Burgundy, France

2015 Sons of Eden Remus Shiraz, Eden Valley, Australia
2008 Chateau Rauzan-Ségla, Margaux, France

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