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Old 16th December 2006, 09:39 AM   #31
CGK
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Default SQ 334 SIN - CDG December 2006

supper FROM SINGAPORE TO PARIS
Create your gastronomic experience from our selection of tantalising options



APPETISERS
Chilled malossol caviar
With melba toast and condiments

Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, bamboo shoot with preserved vegetables and marinated prwans, drunken chicken gelo with wolfberries

SOUPS
Double boiled fish head with "Tien Ma" hern and green apple

Cream of asparagus garnished with parmesan crisp

ENTREES
Wok-fried beef in black pepper sauce with garlic, french beans with dried shrimps in XO sauce, fish noodles with bean sprouts

Pan-fried Chilean bass served with white wine sauce, stewed vegetables and buttered gourmet potatoes

Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chye sim and mushrooms
(Also available for breakfast)


Chicken confit served with sauteed shimeji mushrooms, papardella pasta and French black truffles

CHEESE
Selection of red cheddar, fruit cream cheese, Saint Albray and Le Vieux Pane cheeses served with garnishes

FRUITS
Fresh fruit in season

Exclusively created by Sam Leong of Tung Lok Group, Singapore
Popular local fare

SQ334QB SIN-CDG (S1F/SN1/BF1) 228-1.1 12-01 FC




light bites FROM SINGAPORE TO PARIS
Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight


NOODLES
Fish ball noodle soup
Noodles in broth served with fish balls and fish cake

Prawn noodle soup
Noodles in broth served with prawns and fish cakes

SANDWICHES
Smoked tuna and wasabi mayonnaise sandwich

Oriental-style vegetable sandwich

SNACKS
Cashew, almond or macadamia nuts

Mesquite barbeque flavoured potato chips

Snickers chocolate bar

Ritz bits

Assorted walkers biscuit

Fresh fruit

Assorted cheeses with garnishes




breakfast FROM SINGAPORE TO PARIS
Start your day on the right note, with wholesome breakfast of your choice


JUICES
A choice of apple, tomato, or freshly squeezed orange

FRUIT
Fresh fruit plate

LIGHT STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


WHOLESOME BEGINNINGS
Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chye sim and mushrooms

Baked vegetable quiche with eggs and grated cheese, broiled sausages and sliced ham and tomato Polonaise

Fresh eggs prepared on-board (baked, soft boiled or scrambled)
With your choice of bacon, chicken sausage, vine-ripened tomato and mushrooms


Continental breakfast
Assorted bread with preserves

FROM THE BAKERY
Breakfast pastries and bakery with preserves-honey
Croissant, danish, muffin and white or multigrain toast

Popular local fare


SQ334QB SIN-CDG (S1F/SN1/BF1) 228-1.3 12-01 FC
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Old 20th December 2006, 11:25 AM   #32
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Default SQ286 AKL-SIN (Nov 2006)

Light Meal from Auckland to Singapore

Appetisers
Seared tuna loin with mizuna and seaweed salad
Seasame soya dressing

Main courses
Udon noodles in soup with sliced salmon,
Leafy greens and shiitake mushrooms

Pan fried lamb in thyme jus with vegetables and garlic-mashed potatoes

Grilled chicken in mediterranean sauce
With seasonal vegetables and potatoes

Dessert
Warm orange-ginger cake with vanilla ice cream

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


Dinner from Auckland to Singapore

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled petrosian caviar
with melba toast and condiments

Medallions of lobster with mesclun salad
Sundried tomato dressing

Soup
Chicken soup with chinese mushrooms and bamboo shoot

Cream of green peas with crispy bacon and fresh cream

Salad
Assorted seasonal greens
Honey mustard mayonnaise
Hazelnut vinaigrette

Main courses
Roasted lamb rack with lamb jus, pea
puree and boulangere potatoes

Wok fried beef in black bean sauce with chinese greens, mushrooms, red
capsicums and egg noodles

Grilled chicken breast with mushrooms in red wine sauce,
roasted vegetables and new potatoes

Indian prawns curry with spcied vegetables and pilaff rice

Polenta gnocchi with extra virgin olive oil, roasted tomato, grilled eggplant
and chunky walnut-rocket pesto

Cheese
Selection of cheese with garnishes

Fresh fruit
A selection of fresh fruit

Dessert
Warm apricot frangipane with english cream and roasted 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 Matthew Moran of Aria Restaurant, Sydney
A healthier choice - lower in cholesterol and saturated fat than in our main selection
Specially prepared meatless selectiion

Last edited by Rejuvenated; 20th December 2006 at 11:33 AM..
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Old 20th December 2006, 11:29 AM   #33
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Default SQ322 SIN-LHR (Nov 2006)

Supper from Singapore to London

Appetisers
Chilled malossol caviar
With melba toast and condiments

Anti Pasto
Olive oil marinated prawns, parma ham, sauteed mushroom, roasted capcicums and mixed fresh lettuce

Soup
Cream of asparagus garnished with parmesan crisp

Main courses
Roasted lobster with saffron in chervil and capers butter, sauteed spinach
Steamed potato

Pan-fried Chilean bass served with white wine sauce, stewed vegetables and buttered gourmet potatoes

Thai style fried rice with shrimp paste served with sweet pork, green mango, cispy dried shrimps and cashew nuts

Dessert
Cheesecake with cappuccino ice cream and fruits salad

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

Exclusively created by Gordon Ramsay, London

Breakfast from Singapore to London

Juices
A choice of apple, tomato and freshly squeezed orange

Fruit
Fresh fruit plate

Light starters

Choice of cereals or yoghurt
Cornflakes or granola with fresh cheese-kumquat compote
Plain or fruit yoghurt

Wholesome beginnings
Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and chinese greens

Panfried veal sausage in morel jus
With roasted tomato, leaf spniach and new potatoes

Fresh eggs with bacon or sausage, tomato and mushrooms
Baked, soft boiled or scrambled

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

Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
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Old 20th December 2006, 11:32 AM   #34
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Default SQ319 LHR-SIN (Nov 2006)

Dinner From London to Singapore

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled malossol caviar
With melba toast and condiments

Balik salmon fillet served with classic garnishes

Soup
Wintermelon soup with chicken

Cream of leek and potato garnished with smoked duck and parmesan cheese

Salad
Romaine salad
Romaine lettuce with bacon chips, shaved parmesan cheese, croutons and creamy anchovy garlic dressing

Main Courses
Braised beef short-rib with boulangere potatoes, chanterelle mushrooms and caramelised shallots

Linguine pasta with sautéed jumbo prawns, spring peas, zucchini, wilted spinach, lemon and tomato salsa

Chicken Udon Soup
White wheat noodles in rich chicken stock garnished with sliced slow poached chicken and green vegetables

Spinach tortellini with cep mushrooms and roasted cherry tomato in cheese sauce

Dessert
Warm walnut financier with poached pear, vanilla ice-cream, raspberry coulis

Cheese
Gourmet cheese

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

Specially created by Gordon Ramsay, London
Specially prepared meatless selection

Breakfast From London to Singapore

Juices
A choice of apple, tomato, or freshly squeezed orange

Fruit
Fresh fruit plate

Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Wholesome Beginnings
Salmon and conpoy congee
Sliced salmon and shredded dried scallop in rice porridge with deep fried Chinese cruellers

Ham steak
With warm salad of potato, mushrooms, tomato and bacon

Free range eggs prepared on-board with bacon or chicken sausage, vine-ripened tomato, mushrooms and roesti potatoes
Baked, soft boiled, or scrambled

From the Bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

Hot Beverage
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
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Old 20th December 2006, 11:35 AM   #35
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Default SQ285 SIN-AKL (Nov 2006)

Dinner From Singapore to Auckland

Appetisers
Chilled malossol caviar
With melba toast and condiments

Parma ham and duckliver terrine garnished
With marinated grilled vegetables and mustard dressing

Soup
Cantonese style lotus root soup with peanuts and pork

Salad
Fine mesclun leaves with shaved fennel and cranberry tomato
Thousand island dressing

Main courses
Seared sirloin with red wine butter and jus, sauteed haricot vert and pont neuf potatoes

Steamed cod served with preserved black bean sauce, stir fried vegetables and steamed rice

Chicken udon noodle soup
White wheat noodles in chicken broth garnished with sliced chicken and seaweed

Ceps risotto cake topped with mixed baby lettuce, shaved parmesan cheese and drizzled tomato coulis and basil oil

Dessert
Warm strawberry cake with haagen dazs chocolate ice cream

Cheese
Gourment cheese

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 Matthew Moran of Aria Restaurant, Sydney
Specially prepared meatless selection

Before Touchdown From Singapore to Auckland

Juices
A choice of apple, tomato or freshly squeezed orange

Fruit
Fresh fruit plate

Light starters
Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Wholesome beginnings
Croissant with smoked tuna and herb mayonnaise spared, mixed lettuce and dressing

Rice porridge cooked with poached chicken, flower mushroom and topped with chinese cruellers

Fresh eggs with grilled ham or chicken sausage, slow-roasted vine ripened tomato and mushrooms
Baked, soft boiled or scrambled

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

Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
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Old 20th December 2006, 11:36 AM   #36
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Default SQ222 SYD-SIN (Nov 2006)

Dinner From Sydney to Singapore

Appetisers
Chilled malossol caviar
with melba toast and condiments

Parma ham and duckliver terrine garnished
with marinated grilled vegetables and mustard dressing

Soup
Chicken broth with black mushrooms, asparagus and quail egg

Cream of asparagus garnished with roasted peanuts

Salad
White asparagus, olives and pistachio, baby lettuces and aged feta cheese
Soya vinaigrette
Thousand island dressing

Main courses
Grilled wagyu sirloin with veal tongue in red wine sauce, cabbage-bacon, potato mash and cold terragon salsa

Steamed sea perch fillet with mui choy and wood fungus served with selected vegetables and steamed rice

Grilled kuro buta pork served with burgundy wine sauce, caramelised apple, broccolini and fingerling potato

Indian rogan josh chicken with spiced vegetables and pilaff rice

Salad of barigoule style artichoke, sauteed assorted wild mushrooms, goat cheese, shaved fennel, arugula and hazelnut dressing

Dessert
Summer pudding served with vanilla ice cream, passionfruit coulis

Cheese
Gourment cheese

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 Matthew Moran of Aria Restaurant, Sydney
Specially prepared meatless selection

Refresment From Sydney to Singapore

Light Bites
Kao tom
Thai style rice porridge with sliced pork and pork meatball, fried garlic and pickled vegetable chicken udon noodle soup

Warm tandoori salmon served with assorted tomato, mizuna, cucumber, with yoghurt salad

Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
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Old 20th December 2006, 11:40 AM   #37
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Default SQ320 SIN-LHR (Dec 2006)

Lunch from Singapore to London

Appetisers
Oven-baked warm oysters with pesto veloute and cheese in half shell

Pave of balik salmon
Slab of classic russian cold smoked salmon, noodles of daikon and carrot with wasabi mayonnaise

Soup
Oriental chicken soup with asparagus and beancurd

Roasted tomato soup with mozzarella and basil pesto

Salad
Fine mesclun leaves with assorted tomatos
Herb walnut dressing
Slingapore dressing infused in shallot oil with sambal, lime and honey

Main courses (International selection)
Chinese style stirfried lobster in creamy garlic sauce, braised beancurd with vegetables, fried rice

Braised ox cheek in burgundy wine with roasted vegetables and olive oil mashed potato

Cold salad of bow tie pasta with gobe artichoke, kalamatta olives, capers, red capsicum, shiitake mushrooms and walnut oil xeres vinegar dressing

Dessert
Warm pineapple tart with mango ice cream and berries salad

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 ground brewed coffee
Espresso or cappuccino
Selection of tea

Pralines
To end on a sweet note

Specially prepared meatless selection

Shahi Thali (A tantalizing taste on India)
Shahi seekh kebab
Warm appertiser of chicken kebab salad

Tandoor prawns zaffrani gravy, dum ka keema, gajjar mattar nal wadi, dal mizaz and brown onion pulao

Prawns in saffron gravy, minced mutton masala, carrot-peas, tempered yellow lentil and brown onion pilaf

Shahi seekh kebab
Warm vegetable-paneer pattie with salad

Paneer tofu roll, kaju khumb masala, gajjar mattar nal wadi, dal mizaz and brown onion pulao
Cottage cheese wrapped in tofu sheet, cashewnuts-mushroom in tomato masala, tempered yellow lentil, carrot-peas and brown onion pilaf

Served with Indian bread, padadum, chutneys, salad, yoghurt and lassi

Kesari indrayni trifle
Rasmalai with vanilla sponge and fruits

Masala tea

Dinner from Singapore to London

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled malossol caviar
with melba toast and condiments

Gooseliver and kiwifruit with passionfruit dressing

Soup
Broth of chicken with vegetables

Fish maw and chinese yunnan ham soup

Salad
Tropical slaw with palm sugar lime dressing

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

Grilled tuna steak served with stewed tomato, basil pesto and mixed baby lettuces

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

King prawns baked in banana leaf with sun dried tomatoes, vegetable julienne and ink noodles

Baked msuhrooms lasagna

Dessert
Wine jelly with berries in chocolate syrup

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
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Old 20th December 2006, 11:43 AM   #38
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Default SQ321 LHR-SIN (Dec 2006)

Supper from London to Singapore

Appetisers
Chilled malossol caviar
With melba toast and condiments

Balik salmon fillet served with classic garnishes

Soup
Wintermelon soup with chicken

Main Courses
Braised beef short-rib with boulangere potatoes, chanterelle mushrooms and caramelised shallots

Linguine pasta with sautéed jumbo prawns, spring peas, zucchini, wilted spinach, lemon and tomato salsa

Chicken Udon Soup
White wheat noodles in rich chicken stock garnished with sliced slow poached chicken and green vegetables

Assorted sushi
Japanese style vinegared rice topped with marinated seafood

Spinach tortellini with cep mushrooms and roasted cherry tomato in cheese sauce

Dessert
Warm walnut financier with poached pear, vanilla ice-cream, raspberry coulis

Cheese
Gourmet cheese

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 Gordon Ramsay, London

Before Touchdown from London to Singapore

Juices
A choice of apple, tomato and freshly squeezed orange

Fruit
Fresh fruit plate

Light starters
Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Wholesome beginnings
Salmon and conpoy congee
Sliced salmon and shredded dried scallop in rice porridge with deep fried Chinese cruellers

Ham steak with warm salad of potato, mushrooms, tomato and bacon

Free range eggs prepared on-board
With bacon or chicken sausage, vine-ripened tomato, mushrooms and roesti potatoes
Baked, boiled or crambled

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

Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
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Old 23rd December 2006, 01:54 PM   #39
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Default SQ 65 BKK - SIN December 2006

lunch from bangkok to singapore


appetisers
Hot smoked salmon and gravalax with salad
Dill dressing

main courses
Sauteed chicken in red wine sauce with confit of lemon slices, fricassee of peas-mushrooms and potatoes

Thai style fresh water prawns "chu chee" curry served with seasonal vegetables and steamed rice

Grilled beef fillet in port wine sauce with vegetables and roasted potatoes

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


Exclusively created by Gordon Ramsay, London


SQ65B BKK-SIN (L3) 22.1.1 12-01 FC
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Old 31st December 2006, 02:41 PM   #40
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Default SQ2 SIN-HKG (Dec 2006)

Dinner from Singapore to Hong Kong

Appetisers
Chilled petrossian caviar
With melba toast and condiments

Parma ham and duckliver terrine garnished with marinated grilled vegetables and mustard dressing

Soup
Cream of mushroom with assorted mushrooms and chives

Salad
Romaine Salad
Romaine lettuce with bacon chips, shaved parmesan cheese, croutons and creamy anchovy garlic dressing

Main Courses
Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes

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

Kingfish with white beans, tomato and bacon salad, boiled potato, hazelnut dressing

Pan fried beef tournedos in shallot sauce with sauteed spinach, baby carrots and mushrooms-risotto

Dessert
Warm orange flavored bread pudding accompanied with yogurt ice cream and orange compote

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 Matthew Moran of Aria Restaurant, Sydney

Shi quan shi mei: “A complete and perfect chinese culinary experience”

Cold xiao chi
Marinated lobster with fresh fruits

Braised red rice duck

Szechuan vegetables with shredded pork

Oriental vegetables terrine

Cuisine from the wok’s
Prawns in kung pao sauce

Stir fried beef with black pepper sauce

Smoked chilean bass in oriental mayo

Stir fried asparagus

From the paddyfields
Choice of steamed rice or porridge

Soup
Double boiled chicken and fresh ginseng soup

A sweet note
Warmed snow fungus and gingko nuts with red dates in rock sugar

Selection of Chinese teas
Pi lo chun, Jasmine, oolong, tie guan yin, pu-erh

Last edited by Rejuvenated; 31st December 2006 at 02:59 PM..
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Old 31st December 2006, 02:57 PM   #41
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Default SQ865 HKG-SIN (Dec 2006)

Dinner from Hong Kong to Singapore

Appetisers
Chilled petrossian caviar
with melba toast and condiments

Balik salmon fillet served with classic garnishes

Soup
Cream of leek and potato soup granished with candied chestnut

Salad
Caesar salad
Romaine lettuce with bacon chips, parmesan cheese, croutons and creamy anchovy garlic dressing

Main Courses
Pan roasted chicken breast served with creamy garlic sauce, spinach puree, roasted carrots and sautéed potato

Fish noodle soup
Egg noodles in rich broth garnished with steamed sliced fish and vegetables

Linguine pasta with seared scallops and prawns in chili tomato coulis, arugula lettuce and salmon coulis

Dessert
Caramelised fig linzer cake

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

Shi quan shi mei: “A complete and perfect chinese culinary experience”

Cold xiao chi
Chicken with szechuan cucumber salad

Sliced pork knuckle with rice noodle salad

Cuttlefish with ginger and spring onion

Beancurd with black bean salad xo sauce

Cuisine from the wok’s
Cantonese style stir fried Lobster

Seabass with pickled vegetables in sweet and sour sauce

Stir fried kailan, capsicum, gingko nuts and lotus root

Braised chinese greens, mushrooms, gingko nuts and white fungus

From the paddyfields
Choice of steamed rice or porridge

Soup
Double-boiled chicken soup with ginseng and fish maw

A sweet note
Sweet beancurd skin soup with quail egg, gingko nut

Selection of chinese teas
Jasmine, oolong, tie guan yin, pu-erh

Exclusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong

Last edited by Rejuvenated; 31st December 2006 at 03:00 PM..
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Old 31st December 2006, 03:02 PM   #42
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Default SQ346 SIN-ZRH (Dec 2006)

Supper from Singapore to Zurich

Appetisers
Chilled malossol caviar
With melba toast and condiments

Assorted asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, bamboo shoot with preserved vegetables and marinated prwans, drunken chicken gelo with wolfberries

Soup
Cream of asparagus garnished with parmesan crisp

Main courses
Wok-fried beef in black pepper sauce with garlic, french beans with dried shrimps in XO sauce, fish noodles with bean sprouts

Pan-fried Chilean bass served with white wine sauce, stewed vegetables and buttered gourmet potatoes

Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chai sim and mushrooms

Chicken confit served with sauteed shimeji mushrooms, papardella pasta and French black truffles

Dessert
Wine jelly with berries in chocolate syrup

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 ground brewed coffee
Espresso or cappuccino
Selection of tea

Exclusively vcreated by Sam Leong of Tung Lok Group, Singapore
Popular local fare

Breakfast from Singapore to Zurich

Juices
A choice of apple, tomato and freshly squeezed orange

Fruit
Fresh fruit plate

Light starters
Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Wholesome beginnings
Char siew mee
Egg noodles in rich pork broth with sliced honey glazed pork, chai sim and mushrooms

Baked vegetable quiche with eggs and grated cheese, broiled sausages and sliced ham and tomato Polonaise

Fresh eggs prepared onboard
With your choice of bacon or chicken sausage, vine-ripened tomato, and mushrooms
Baked, soft boiled or scrambled

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

Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

Popular local fare
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Old 31st December 2006, 03:44 PM   #43
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Default SQ345 ZRH-SIN (Dec 2006)

Lunch From Zurich to Singapore

Canapes
Satay
With onion, cucumber and spicy peanut sauce

Appetisers
Chilled malossol caviar
With melba toast and condiments

Duckliver terrine with kamquat compote and champagne jelly

Soup
Cream of button mushroom with truffle cream

Salad
Fine field greens
Sherry vinegar and walnut oil dressing
Thousand island dressing

Main Courses
Roasted salmon fillet with fondue of leek and new potatoes

Grilled beef fillet in barbecue sauce with grilled tomato, sauteed mushrooms and potato

Beef udon soup
White wheat noodles in rice beef broth garnished with sliced beef and bean sprouts

Saffron fettucine with portobello mushrooms in a tomato basil sauce

Dessert
Warm cherry clafoutis with vanilla ice-cream and raspberry coulis

Cheese
Gourmet cheese

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 Gordon Ramsay, London
Specially prepared meatless selection

Breakfast From Zurich to Singapore

Juices
A choice of apple, tomato, or freshly squeezed orange

Fruit
Fresh fruit plate

Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or birchermuesli
Plain or fruit yoghurt

Wholesome Beginnings
Thai beef kway teow soup
Rice noodles in beef broth with sliced beef and leafy greens

Ham steak
With warm salad of potato, mushrooms, tomato and bacon

Free range eggs prepared on-board with bacon or chicken sausage, vine-ripened tomato, mushrooms and roesti potatoes
Baked, soft boiled, or scrambled

From the Bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

Hot Beverage
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
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Old 1st January 2007, 02:23 AM   #44
Rejuvenated
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Posts: 571
Default SQ860 SIN-HKG (Dec 2006)

Breakfast from Singapore to Hong Kong

Juices
A choice of apple, tomato or freshly squeezed orange

Fruit
Fresh fruit plate

Light starters
Choice of cereals
Cornflakes or granola with milk
Plain or fruit yoghurt

Wholesome beginnings
Croissant with smoked tuna and herb mayonnaise spared, mixed lettuce and dressing

Selection of dim sum
Steamed char siew bun, pork dumplings, and prawn dumplings

Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with ham or italian turkey sausage

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

Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

Pralines
To end on a sweet note
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Old 5th January 2007, 09:54 AM   #45
9V-JKL
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Posts: 4,516
Default SQ603 ICN-SIN Dec'06

Refreshment
Light Bites
Warm Olive Bread with Teriyaki Salmon and Sautéed Onion served with asparagus soup
Or
Warm Steak Sandwich with tomato-chilli relish and rocket salad, chilled tomato soup served in cup

Hot Beverages
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea


Lunch
Appetizer
Smoked salmon with asparagus
Dill and lemon sauce

Soup
Cream of leek and potato soup granished with candied chestnut

Salad
Caesar Salad
Romaine Lettuce with bacon, parmesan cheese, croutons and anchovy-garlic dressing

Main Courses
Pan fried beef fillet with Perigord sauce, asparagus, baby turnips and roasted potatoes
Exclusively created by Georges Blanc, Vonnas
Or
Korean style panfried prawns with seasonal vegetables and steamed rice with pine nuts
Or
Fish noodle in soup
Egg noodles in rich broth garnished with steamed sliced fish and vegetables
Or
Grilled Supreme of Chicken with herbs in roasted shallot sauce with selected vegetables and potatoes
Or
Farfalle Pasta with kalamative olives, roasted cherry tomato sauce and feta cheese

Dessert
Strawberry, strawberry, strawberry
Strawberry shortcake, Strawberry ice cream, and champagne jelly with strawberry

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


Wine List
Champagne
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Dr Loosen 2004 Urziger Wurzgarten Riesling Spatlese
Chablis Premier Cru Les Beauroys 2000 Domaine Laroche
Chablis Premier Cur Fourchaumes “old vines?2003 domaine laroche

Red Wines
Chateau Cos D’Estournel 1999 Saint-Estephe
Chateau Pichon-Longueville Comtess De Lalande 1998 Pauillac
Morey Saint-Denis 1999 Joseph Drouhin
Beaune Les Avaux Premier Cru 2002

Port Wines
Dow’s 20 Year Old Tawny Port
Graham’s 20 Years Old Tawny Port

SQ603A ICN-SIN (SR1/L1) 148-1.2 10-12 FC
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