SQ First Menus

[SQ LPP]

Appetisers

Terrine of crabmeat and avocado with tomato confit
Green Sauce

Mistyped? Looks like salmon terrine ...

[stargold]

Mistyped? Looks like salmon terrine ...

No, it really does say crabmeat not salmon - despite the salmon being the largest component, the menu doesn't mention salmon at all! Maybe the salmon part is too "obvious" or "ordinary"...

[SQ LPP]

No, it really does say crabmeat not salmon - despite the salmon being the largest component, the menu doesn't mention salmon at all! Maybe the salmon part is too "obvious" or "ordinary"...

Thank you for the clarification.
Hope the catering department will see this.

[Dent@SUB]

Last time I took this SQ861, as wll as other SIN-HKG or HKG-SIN, this Shi Quan Shi Mei was one of the options in F menu - consistent with what mentioned in the website.

Just want to update, on my SQ861 on 03 Apr, there was no Shi Quan Shi Mei offered on the menu (another SQ's inconsistency?)
Not only that, they also switched the aircraft from 77W to 772 regional!!

[SQ LPP]

Summary


SQ 1 SFO - HKG - SIN 8, 28, 61, 84, 116
SQ 2 SIN - HKG - SFO 40, 118

SQ 11 LAX - NRT - SIN 23, 60, 148
SQ 12 SIN - NRT - LAX 11, 12
SQ 15 SFO - ICN - SIN 62, 95, 127/128
SQ 16 SIN - ICN - SFO 54, 150

SQ 25 JFK - FRA - SIN 72
SQ 26 SIN - FRA - JFK 7, 113
SQ 28 SIN - TPE - LAX 86, 87

SQ 62 SIN - DME - IAH 147

SQ 60 SIN - BKK 50
SQ 62 SIN - BKK 30
SQ 63 BKK - SIN 49
SQ 64 SIN - BKK 18
SQ 65 BKK - SIN 39
SQ 67 BKK - SIN 17, 47, 63
SQ 68 SIN - BKK 29, 46

SQ 118 SIN-KUL 114
SQ 119 KUL-SIN 114

SQ 156 SIN - CGK 24
SQ 157 CGK - SIN 6, 25
SQ 160 SIN - CGK 57
SQ 161 CGK - SIN 58

SQ 219 SIN - SYD 59

SQ 221 SIN - SYD 14
SQ 222 SYD - SIN 36, 70
SQ 228 MEL - SIN 146
SQ 231 SIN - SYD 145



SQ 285 SIN - AKL 27, 35
SQ 286 AKL - SIN 15, 19, 32

SQ 308 SIN - LHR 149
SQ 317 LHR - SIN 138
SQ 319 LHR - SIN 13, 26, 34
SQ 320 SIN - LHR 9, 37
SQ 321 LHR - SIN 38, 78
SQ 322 SIN - LHR 20, 33
SQ 325 FRA - SIN 53, 66
SQ 326 SIN - FRA 82, 107

SQ 331 CDG - SIN 134
SQ 334 SIN - CDG 31
SQ 345 ZRH - SIN 43
SQ 346 SIN - ZRH 42



SQ 466 SIN - CMB 75, 79, 94, 106, 108, 129
SQ 467 CMB - SIN 99, 100, 109
SQ 468 SIN - CMB 51
SQ 469 CMB - SIN 52

SQ 603 ICN - SIN 45

SQ 631 NRT - BKK - SIN 102
SQ 632 SIN - BKK 103

SQ 638 SIN - NRT 64, 115

SQ 822 SIN - PEK 10
SQ 830 SIN - PVG 120

SQ 857 HKG - SIN 85

SQ 860 SIN - HKG 44

SQ 857 HKG - SIN 125, 144
SQ 862 SIN - HKG 48, 65, 98
SQ 865 HKG - SIN 41, 93, 119

SQ 882 SIN - ICN 16

SQ 917 MNL - SIN 143
SQ 918 SIN - MNL 142

SQ 951 CGK - SIN 88
SQ 956 SIN - CGK 89
SQ 957 CGK - SIN 90
SQ 968 SIN - CGK 91
SQ 970 SIN - BKK 92, 96, 140
SQ 971 BKK - SIN 81, 111
SQ 973 BKK-SIN 141

SQ 976 SIN - BKK 76
SQ 979 BKK - SIN 77, 101




BEVERAGES 21, 45, 87, 92, 94, 95, 117, 123, 126, 133, 137


Updated as of 15 April 2008 (post #155)

[stargold]

SQ873 HKG-SIN 20APR08

dinner from Hong Kong to Singapore
international selection

appetizers

Baked scallop with chilli veloute on a bed of sautéed mushrooms




Tian of lobster with avocado and lotus root
Chilli mango coulis and basil oil

soup

Cream of spinach with roasted herb green asparagus




salad

Butter lettuce heart with baby cress and cherry tomato
Balsamic and virgin olive oil dressing
Thousand Island dressing




main courses

Grilled fillet of beef in peppercorn sauce with vegetables and potatoes

Unagi Donburi
Grilled Japanese style eel with pickles, miso soup and steamed rice

Chicken and abalone noodle soup
Egg noodles in rich chicken broth garnished with poached chicken, sliced abalone and vegetables

Eggplant parmigiana with tomato sauce, basil oil, wild rocket and shaved parmesan cheese

Book The Cook - Lobster Thermidor




dessert

Warm dark chocolate fondant with vanilla ice cream, raspberry coulis




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


beverages

Freshly brewed coffee

Espresso or cappuccino

Selection of tea

Soya Bean Milk
(Sweetened/Unsweetened

pralines

To end on a sweet note

Specially prepared meatless selection

==============

shi quan shi mei (十全食美)

- “a complete and perfect Chinese culinary experience”

cold xiao chi

Scallop with pomelo salad
Chicken with cold noodle salad
Spring roll with “ma lan” root
Roast beef with chilli oil

cuisine from the wok

Sweet and sour prawn
Steamed chicken with flower mushroom
Wok fried pork with ginger and spring onion
Leafy greens in oyster sauce

from the paddyfield

Choice of steamed rice or porridge

soup

Cantonese pork broth with beancurd, gingko nuts and barley

a sweet note

Warm almond delight with sesame dumplings

selection of Chinese teas

Pi Lo Chun, Jasmine, Oolong, Tie Guan Yin, Long Jing


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


Drinks List

Spirits

Macallan 12 years old Single Malt Whisky
Cognac XO – Hennessy
Johnnie Walker Blue Label
Jack Daniel’s Tennessee Whiskey
Bombay Sapphire Gin
Smirnoff Red Label Vodka
Bacardi Superior
Premium Ginjo Sake Tamanohikari
(Available on flights to and from Japan)

Liqueurs

Cointreau
Baileys Original Irish Cream
Choya Umeshu
A traditional Japanese fruit liqueur enjoyed straight or on the rocks
(Available on flights to and from North Asia)

Beer

International Selection

Champagnes

Dom Pérignon 2000
Krug Grande Cuvée

White Wines

Reichsgraf Von Kesselstatt Piesporter Goldtropfche
Riesling Kabinett2005 Mosel-Saar-Ruwer
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Meursault Les Clous 2005 Bouchard Pere et Fils

Red Wines

Chianti Classico 2001 Castello Di Brolio
Chateau Leoville-Poyferre 1999 Saint-Julien

Port

Dow’s20 Year Old Tawny Port Portugal

(Tea and Coffee selections omitted)

[UK flyer]

SQ002 SIN-HKG 03MAY

dinner from Singapore to Hong Kong
shi quan shi mei (十全食美)

(From right to left)
Braised duck with jellyfish salad
Chicken julienne in sesame dressing
Lobster with enoki mushroom
Tofu with soya breadcrumb



cuisine from the wok

Stewed beef cheek with daikon (top right)
Steamed scallop "siew mai" in tomato sauce (top left)
Seared cod with truffle sauce and asparagus (middle)
Stirfried leafy greens with mushroom (bottom left)

from the paddyfield

Choice of steamed rice or porridge

soup

Double-boiled soup with morel mushroom, wolfberries and bamboo pith

a sweet note

Lime jello with lychee and sorbet (not shown)

[dsimon]

SQ25 JFK-FRA, May 2008

SQ25 JFK-FRA, May 2008

dinner from New York to Frankfurt

Create your gastronomic experience from our selection of tantalising options

Appetisers
Chilled malossol caviar
With melba toast and condiments

Dungeness crab and celeriac remoulade garnished with assorted tomatoes and mesclun

Soups
Cantonese style lotus root soup with peanuts and pork

Creamy green pea soup with crème fraiche and brown butter sage crouton

Salad
Fine field greens
Ranch dressing
Balsamic herb dressing

Main Courses
∙ Roasted Maine lobster with lobster sauce, fava bean, corn kernel and chanterelle mushrooms

Wok fried chicken with dried chillies and onion served with assorted vegetables and fried rice

Grilled beef fillet served with natural jus, steamed green asparagus with hollandaise, sauteed potato with onion

Fried seabass with Thai style chilli sauce, seasonal vegetables and pineapple fried rice

 Potato gnocchi served with Roquefort cheese sauce, sautéed ceps and arugula lettuce

∙ Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

 Specially prepared meatless selection.

Desserts
Warm caramelized plum tart served with ginger ice cream and raspberry coulis

Cheeses
Port Salute, manchego, cambozola, and goat cheese served with grapes, dried cranberry, walnut and biscuit

Fruits
Fresh fruits in season

Continental breakfast from New York to Frankfurt

A quick and simple start to your day

Juices
A choice of apple, tomato or
freshly squeezed orange

Fruit
A selection of fresh fruit

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

SQ25C JFK-FRA-SIN (DF/CB1/LF/SN1/BF1) 9- 1.1 05

[Carfield]

SQ 636 Inaugural SIN-NRT 05/20/2008 Suite

Singapore Airlines A380 Inaugural Singapore to Tokyo service
May 20, 2008

Suite Class
Wine List
Dom Perignon 2000
Krug Grande Cuvee

White Wines
Reichsgraf Von Kesselstatt Piesporter Goldtropfchen Riesling Kabinett 2005 Mosel-Saar-Ruwer
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac
Chianti Classico 2001 Castello Di Brolio

Port
Dow’s 20 Years Old Tawny Port Portugal

Sleeper Service from Singapore Tokyo
To allow you a longer period of undisturbed rest, please let us know your preference for the following meal service options:
To be served your meal after takeoff
Or
To be served your meal about 2 hours before arrival

To Start With
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soy bean milk

Puree of Cauliflower soup with sautéed curry spiced scallop and crème faiche
*Exclusively created by Gordon Ramsay, London

Your Choice of:
Ballontine of chicken breast with truffle and duck liver, natural jus, selected vegetables and sautéed potato
*Exclusively created by Gordon Ramsay, London

Or
Singapore style prawn noodle soup
A richly flavored local dish of yellow noodles in prawn and pork stock served with king prawns and bean sprouts
Or
Kitsune Udon Soup
White wheat noodles in light bonito broth granished with fried beancurd and fish cake
Or
American Breakfast
Yogurt with berry compote
Freshly prepared egg on toast served with ham steak or chicken sausage, slow roasted vine ripened tomato and mushrooms
Bread selection with pastries

Continental Breakfast
Assorted bread with preserves

Your meal will be served with a selection of sliced fresh fruit

Yoshihiro’s Choice
A respected authority who has helped shaped 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.

Kyo-kaiseki
Kobachi
Chilled hot spring boiled egg with soya flavored stock

Saizuke
Sesame flavored beancurd with jelly, shiso

Takiawase
Grilled eggplant, simmered octopus, lady finger

Yakimono & Ashirai
Grilled semi dried flatfish, dried sardines with shishito pepper

Gohan or Okayu
Steamed rice or rice porridge

Kounomono
Pickles

Shiru
Red miso oup with lotus root dumpling

[Moomba]

SQ 318 SIN - LHR MAY 08

Hi folks I noticed that no one has posted a menu for this midday flight (cause I was looking before I took the flight). I thought I would sign up to SQTalk in order to fill the gap in the LHR flights.

Some pictures are available here

A full TR can be found over on FT if you are interested - same handle.

Lunch:
Appetisers:
Oven-baked warm escargot with spinach and herb butter

Anti Pasto – Parma ham with melon, duckliver terrine with fig compote and seared “blackened” scallop with avocado salsa

Soup:
Double-boiled clear Cornish game hen soup with Chinese herbs
Cream of button mushroom with truffle cream

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

Main Courses:
Wok-fried beef in black pepper sauce with garlic, French bean and dried shrimp in XO sauce, fish noodle with bean sprout

Roasted herb crusted lamb chops served with pommery mustard sauce, roasted vegetables and gratin potato

Singapore style chilli crab – A whole crab stir-fried in a spicy chilli sauce served with mantou and steamed rice – A celebrated local dish

Papardella pasta with Chinese style braised roast duck with dried shiitake mushroom, chestnut, asparagus and chilli oil

Warm fillo pastry tart spread with onion jam and topped with roasted provence style vegetables and fresh mozzarella, tomato herb salsa

Dessert:
Warm chocolate tart with Haagen Dazs rum-raisin ice cream and passionfruit

Cheese:
Selection of kapiti aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes

Fresh Fruit:
Fresh fruits in season


Light Bites:
Noodles:
Fish ball noodle soup – Noodles in broth served with fish balls and fish cakes

Prawn noodle soup – Noodles in broth served with prawn and fish cake

Vegetarian and non vegetarian instant noodles

Sandwiches:
Chicken satay and lettuces sandwich

Beef pastrami and gherkin sandwich

Roasted capsicum and santa lucia mozzarella sandwich

Snacks:
Cashew, almond or macadamia nuts

Toblerone chocolate

Famous Amos chocolate chip cookies

Real McCoy potato chips “Smokey Barbecue”

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes
Dinner:
Canapes:
Satay – With onion, cucumber and spicy peanut sauce

Appetisers:
Chilled malossol caviar with melba toast and condiments

Alaskan crab and celeriac remoulade garnished with assorted tomatoes and mesclun

Soup:
Puree of artichoke soup with sautéed artichoke and crème fraiche

Double-boiled oxtail soup with cordyceps and Chinese wine

Salad:
Baby spinach leaves with shaved pecorino cheese, sem dried red currant and toasted pistachio nuts – Thousand Island dressing or Extra virgin olive oil-chardonnay vinegar dressing

Main Courses:
Stewed beef cheek in shiraz wine reduction with sautéed morel mushrooms, melted leek and brown butter potato

Indian style chicken shahi korma with spiced spinach, cabbage, peas and cumin rice

Pan fried Atlantic cod served with roasted vine ripened tomato coulis, buttered broccolini and capelini pasta

Chinese style stir fried venison in ginger and spring onion served with mixed vegetables and steamed rice

Roasted vegetables and ricotta cheese lasagne with to tomato coulis and arugula salad

Dessert:
Verbena orange jelly

Cheese:
Selection of kapiti aged cheddar, Tasmanian heritage double brie, rambol walnut and chaumes cheeses served with garnishes

Fresh Fruit:
Fresh fruits in season

Wine List:
Champagnes:
Dom Perignon 2000

Krug Grand Cuvee

White Wines:
Cloudy Bay Sauvignon Blanc 2006 Marlborough

Mersault Les Clous 2005 Bouchard Pere et Fils

OR

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines:
Chateau Cos d’Estournel 1999 Saint-Estephe

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port:
Dow’s 20 Year Old Tawny Port Portugal

Tea Selection:
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Mint Tea

Chinese Tea Selection:
Jasmine
Ooolong
Tie Guan Yin
Long Jin
Pi Lo Chun

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’

[KeithMEL]

Welcome to SQTalk, Moomba.
Great first post!

[nickbot]

Thank you so much Moomba, flying SQ318 in the not too distant future, so your menu posting is very much appreciated

Oh, and not forgetting, welcome to SQTalk

[SQ LPP]

Welcome to SQTalk, Moomba. You have made a couple here gets so excited with their flight home from Southeast Asia.

[nickbot]

Welcome to SQTalk, Moomba. You have made a couple here gets so excited with their flight home from Southeast Asia.

I'm easily exited SQ LPP

[Javaman]

I'm easily exited SQ LPP

Wha...Wha...WHAT!!
How does one exit Nickbot????!!