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  • #31
    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

    Comment


    • #32
      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; 20 December 2006, 12:33 PM.
      My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

      Comment


      • #33
        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
        My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

        Comment


        • #34
          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
          My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

          Comment


          • #35
            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
            My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

            Comment


            • #36
              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
              My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

              Comment


              • #37
                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
                My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                Comment


                • #38
                  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
                  My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                  Comment


                  • #39
                    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

                    Comment


                    • #40
                      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; 31 December 2006, 03:59 PM.
                      My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                      Comment


                      • #41
                        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; 31 December 2006, 04:00 PM.
                        My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                        Comment


                        • #42
                          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
                          My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                          Comment


                          • #43
                            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
                            My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                            Comment


                            • #44
                              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
                              My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

                              Comment


                              • #45
                                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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