The All-Airline FT Menu Collection
Jan 25, 2014, 1:28 am
#1366
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 5 LAX-NRT January 2014
ANA All Nippon Airways
Business Class
November 2013 to February 2014
NH 5
Los Angeles to Tokyo Narita
Wine List
Champagne
Champagne Montaudon Brut Reserve Premiere
White Wine
Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
Planeta La Segreta Bianco 2011, Sicilia, Italy
Red Wines
Entwine Cabernet Sauvignon 2010
The Custodian Grenache 2009 d’Arenberg
Sake
Sake Junmai Ginjo, Kokonoe Saika, Wakayama
Wataya Kounosuke Inden, Wataya Kanenoi Shuzo, Miyagi
Shochu
Kawagoe
Hanamugi Moriya
Umeshu (Plum Wine)
Nankobai-no-Kodawari Umeshu, Oita
Snacks (Mid-flight)
Mixed Nuts
Rice Crackers
Cookie
Hokkaido Financier Bear
Amuse Bouche
Japanese Cuisine
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.
Zensai
Simmered prawn in soy-based sauce
Marinated herring roe in bonito-flavored soy sauce
Grilled Duck and asparagus teriyaki
Takaiwase
Simmered Chicken dumpling
Dumplings crafted from chicken and Japanese yams, then seasoned with miso to further heighten flavor before simmering to plump and juicy perfection. Garnished with selected mixed veggies as rich in color as they are in nutrition.
Sunomono
Quick-seared sea bream and octopus with vinegared miso and mustard sauce
Shusai
Grilled sablefish with soy-based sauce [241 kcal]
Rice
Steamed rice, miso soup, and assorted Japanese pickles
Or
International Cuisine
Appetizer
Rolled salmon rillettes with petit salad
Main plate:
Braised short ribs in port wine [569 kcal]
Short ribs selected for just the right balance of lean meat and fat, patiently simmered in slightly sweet soy port wine.
Served with horseradish-seasoned mashed potatoes for a special accent.
Or
Sautéed cod and scallop with thyme-flavored seafood tomato sauce [287 kcal]
Cod wrapped in bacon and sautéed to a tasty finish.
The savory impact of salty bacon brings out the refined essence of cod in its entirely.
Enjoy with our special seafood stock-flavored tomato sauce.
Bread
Three types of bread are available.
Served with Isigny butter from Normandy and olive oil
Steamed rice, miso soup, and assorted Japanese pickles available.
Desserts
Opera or crumble caramel cheesecake
Cheese, fruit and other desserts are also available
Light dishes
We have light dishes available for you to enjoy anytime you like upon request.
Assortment of selected cheeses (Camembert, Manchego) served with two types of cheese and dried fruits. Enjoy with a class of wine
Fresh Seasonal Fruit
Fruit platter perfect for dessert or to simply refresh the palate
Vanilla Ice Cream
Garden Salad with Japanese yuzu citron dressing
Ippudo “Furusato” (Soy Sauce) Ramen
Old-fashioned Chinese noodles with soy-sauce soup that will refresh and relax you.
ANA Original soup
Sandwich – Smoked chicken and egg salad
Japanese cuisine
Salmon marinated in a mix of soy sauce and mirin sweet sake, topped with egg yolk and sprinkled with field mustard.
Kuchitori
Braised brown algae in soy-based sauce
Japanese omelet
Shusai
Grilled salmon with field mustard [322kcal]
Steamed rice, miso soup, and assorted Japanese pickles
Fresh Seasonal Fruit
Or
International Cuisine
Chicken tenderly marinated in herbs and olive oil, served with a helping of ravioli rich in Genovese paste.
Main Plate
Grilled herb chicken and vegetables with sun dried tomato sauce [342 kcal]
Bread
Served with Isigny butter from Normandy and strawberry jam
Fresh Seasonal Fruit
Business Class
November 2013 to February 2014
NH 5
Los Angeles to Tokyo Narita
Wine List
Champagne
Champagne Montaudon Brut Reserve Premiere
White Wine
Main Street Chardonnay 2011, Monterey/Santa Barbara, California USA
Planeta La Segreta Bianco 2011, Sicilia, Italy
Red Wines
Entwine Cabernet Sauvignon 2010
The Custodian Grenache 2009 d’Arenberg
Sake
Sake Junmai Ginjo, Kokonoe Saika, Wakayama
Wataya Kounosuke Inden, Wataya Kanenoi Shuzo, Miyagi
Shochu
Kawagoe
Hanamugi Moriya
Umeshu (Plum Wine)
Nankobai-no-Kodawari Umeshu, Oita
Snacks (Mid-flight)
Mixed Nuts
Rice Crackers
Cookie
Hokkaido Financier Bear
Amuse Bouche
Japanese Cuisine
Seasonal ingredients have been selected and elaborately cooked to create soothing tastes.
Zensai
Simmered prawn in soy-based sauce
Marinated herring roe in bonito-flavored soy sauce
Grilled Duck and asparagus teriyaki
Takaiwase
Simmered Chicken dumpling
Dumplings crafted from chicken and Japanese yams, then seasoned with miso to further heighten flavor before simmering to plump and juicy perfection. Garnished with selected mixed veggies as rich in color as they are in nutrition.
Sunomono
Quick-seared sea bream and octopus with vinegared miso and mustard sauce
Shusai
Grilled sablefish with soy-based sauce [241 kcal]
Rice
Steamed rice, miso soup, and assorted Japanese pickles
Or
International Cuisine
Appetizer
Rolled salmon rillettes with petit salad
Main plate:
Braised short ribs in port wine [569 kcal]
Short ribs selected for just the right balance of lean meat and fat, patiently simmered in slightly sweet soy port wine.
Served with horseradish-seasoned mashed potatoes for a special accent.
Or
Sautéed cod and scallop with thyme-flavored seafood tomato sauce [287 kcal]
Cod wrapped in bacon and sautéed to a tasty finish.
The savory impact of salty bacon brings out the refined essence of cod in its entirely.
Enjoy with our special seafood stock-flavored tomato sauce.
Bread
Three types of bread are available.
Served with Isigny butter from Normandy and olive oil
Steamed rice, miso soup, and assorted Japanese pickles available.
Desserts
Opera or crumble caramel cheesecake
Cheese, fruit and other desserts are also available
Light dishes
We have light dishes available for you to enjoy anytime you like upon request.
Assortment of selected cheeses (Camembert, Manchego) served with two types of cheese and dried fruits. Enjoy with a class of wine
Fresh Seasonal Fruit
Fruit platter perfect for dessert or to simply refresh the palate
Vanilla Ice Cream
Garden Salad with Japanese yuzu citron dressing
Ippudo “Furusato” (Soy Sauce) Ramen
Old-fashioned Chinese noodles with soy-sauce soup that will refresh and relax you.
ANA Original soup
Sandwich – Smoked chicken and egg salad
Japanese cuisine
Salmon marinated in a mix of soy sauce and mirin sweet sake, topped with egg yolk and sprinkled with field mustard.
Kuchitori
Braised brown algae in soy-based sauce
Japanese omelet
Shusai
Grilled salmon with field mustard [322kcal]
Steamed rice, miso soup, and assorted Japanese pickles
Fresh Seasonal Fruit
Or
International Cuisine
Chicken tenderly marinated in herbs and olive oil, served with a helping of ravioli rich in Genovese paste.
Main Plate
Grilled herb chicken and vegetables with sun dried tomato sauce [342 kcal]
Bread
Served with Isigny butter from Normandy and strawberry jam
Fresh Seasonal Fruit
Jan 25, 2014, 1:29 am
#1367
Join Date: Oct 1999
Location: New York
Posts: 7,347
NH 1083 NRT-TPE January 2014
January 2014
ANA All Nippon Airways Business Class
NH 1083 Tokyo Narita to Taipei Taoyuan
Wine List
Champagne
Champagne Drappier Carte d’Or Brut
Champagne Charles Mignon Brut Grande Reserve Premier Cru
White Wine
Macon Lugny 2011 Paul Sapin
Red Wine
Clos Del Lilas 2010
Sake
Kyokasuigetsu Junmaiginjo, Iwanami Shuzo, Nagano
Shochu
Shima Senryo
Hanamugi Moriya
Dinner
Japanese Cuisine
Sample the quintessential flavors of Tsuyama, a traditional Japanese-style kappon restaurant patronized by celebrities from all walks of life.
Kuchidori
Scallop pressed with kombu kelp and botargo
Sweetened Egg and Fishcake Roll
Dressed crabmeat and chrysanthemum with bonito vinegar sauce
Marinated herring roe in soy sauce
Otsukuri
Quick-seared globefish
Shusai
Grilled yellowtail teriyaki [227kcal]
Rice
Steamed rice with sea bream
Miso Soup
Wagashi
Fried dough cookies
International Cuisine
Appetizer
Foie-gras, scallop and mushroom terrine
Main Course
Stewed beef hamburger steak classic-style [459kcal]
Bread
Rice Flour Bread
Dessert
Tropique
ANA All Nippon Airways Business Class
NH 1083 Tokyo Narita to Taipei Taoyuan
Wine List
Champagne
Champagne Drappier Carte d’Or Brut
Champagne Charles Mignon Brut Grande Reserve Premier Cru
White Wine
Macon Lugny 2011 Paul Sapin
Red Wine
Clos Del Lilas 2010
Sake
Kyokasuigetsu Junmaiginjo, Iwanami Shuzo, Nagano
Shochu
Shima Senryo
Hanamugi Moriya
Dinner
Japanese Cuisine
Sample the quintessential flavors of Tsuyama, a traditional Japanese-style kappon restaurant patronized by celebrities from all walks of life.
Kuchidori
Scallop pressed with kombu kelp and botargo
Sweetened Egg and Fishcake Roll
Dressed crabmeat and chrysanthemum with bonito vinegar sauce
Marinated herring roe in soy sauce
Otsukuri
Quick-seared globefish
Shusai
Grilled yellowtail teriyaki [227kcal]
Rice
Steamed rice with sea bream
Miso Soup
Wagashi
Fried dough cookies
International Cuisine
Appetizer
Foie-gras, scallop and mushroom terrine
Main Course
Stewed beef hamburger steak classic-style [459kcal]
Bread
Rice Flour Bread
Dessert
Tropique
Feb 5, 2014, 4:00 am
#1368
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean
Business Class menu
Auckland to Seoul Incheon
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Australia Chardonnay, Tyrrell's Moon Mountain, 2011
New Zealand, Clos Henri Sauvignon Blanc, 2011
Red Wines
California, Sebastiani Sonoma County Merlot 2008
Australia, Tyrrell's Rufus Stone Heathcote Shiraz 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Brunch
Yoghurt Selection
Main Course
Hot spicy beef short rib served with steamed rice and sauteed spinach
Pumpkin and spinach frittata served with potato, red onion, button mushroom and grilled tomato
Pork and shrimp wonton noodle soup served with side dishes
Seasonal Fresh Fruit
Bread Selection
Croissant, whole wheat roll, muffin
Selection of jam and butter
Bread basket
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Dinner
Pre-Drink Service
Roasted bell pepper roll with cream cheese served with balsamic reduction
Appetizer
Tomato and mozarella with Italian dressing
Soup
Green pea cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Grilled beef tenderloin with whole grain mustard sauce served with roasted potato, mushroom, sundried tomato and onion ring
Stir fried chicken with black pepper sauce served with egg fried rice, pak choy and carrot
Cheese Tray
Camembert, cheddar, blue
Dessert
Ice cream or apricot frangipane
Bread Selection
Garlic baguette, multi grain roll, ciabatta
Coffee / Tea / Green Tea
Business Class menu
Auckland to Seoul Incheon
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Australia Chardonnay, Tyrrell's Moon Mountain, 2011
New Zealand, Clos Henri Sauvignon Blanc, 2011
Red Wines
California, Sebastiani Sonoma County Merlot 2008
Australia, Tyrrell's Rufus Stone Heathcote Shiraz 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Brunch
Yoghurt Selection
Main Course
Hot spicy beef short rib served with steamed rice and sauteed spinach
Pumpkin and spinach frittata served with potato, red onion, button mushroom and grilled tomato
Pork and shrimp wonton noodle soup served with side dishes
Seasonal Fresh Fruit
Bread Selection
Croissant, whole wheat roll, muffin
Selection of jam and butter
Bread basket
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Dinner
Pre-Drink Service
Roasted bell pepper roll with cream cheese served with balsamic reduction
Appetizer
Tomato and mozarella with Italian dressing
Soup
Green pea cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Grilled beef tenderloin with whole grain mustard sauce served with roasted potato, mushroom, sundried tomato and onion ring
Stir fried chicken with black pepper sauce served with egg fried rice, pak choy and carrot
Cheese Tray
Camembert, cheddar, blue
Dessert
Ice cream or apricot frangipane
Bread Selection
Garlic baguette, multi grain roll, ciabatta
Coffee / Tea / Green Tea
KE130-2013/12/01
P130-D
P130-D
Feb 5, 2014, 10:21 pm
#1369
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean
Business Class menu
Seoul Incheon to Madrid
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Bordeaux, Chateau Saint Genes 2011
Alsace, Gewurztraminer, 2010
Red Wines
Bordeaux, Chateau Fonreaud 2008
Rhone, Vacqueyras Mas du Bouquet, 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Dinner
Pre-Drink Service
Shrimp with cucumber and balsamic onion
Appetizer
Seared scallop with black mushroom and eggplant
Soup
Pumpkin cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Gondre namul" wild vegetable with rice served with side dishes
Tenderloin with lyonnaise sauce served with potatoes and mixed vegetables
Stir fried chicken with black vean sauce served with Chinese thin noodle and stir-fried vegetables
Cheese Tray
Comte, chaumes, saint-andre
Dessert
Ice cream or lemon cheese cake
Bread Selection
Potato Rye roll, mini baguette, steamed Chinese bao
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive omelette with tomato and mozarella sauce served with roasted potato, creamed spinach and grilled bacon
Seasonal Fresh Fruit
Bread Selection
Pumpkin bread slice, croissant, Danish pastry
Selection of jam and butter
Bread basket
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
Business Class menu
Seoul Incheon to Madrid
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Bordeaux, Chateau Saint Genes 2011
Alsace, Gewurztraminer, 2010
Red Wines
Bordeaux, Chateau Fonreaud 2008
Rhone, Vacqueyras Mas du Bouquet, 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Dinner
Pre-Drink Service
Shrimp with cucumber and balsamic onion
Appetizer
Seared scallop with black mushroom and eggplant
Soup
Pumpkin cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Gondre namul" wild vegetable with rice served with side dishes
Tenderloin with lyonnaise sauce served with potatoes and mixed vegetables
Stir fried chicken with black vean sauce served with Chinese thin noodle and stir-fried vegetables
Cheese Tray
Comte, chaumes, saint-andre
Dessert
Ice cream or lemon cheese cake
Bread Selection
Potato Rye roll, mini baguette, steamed Chinese bao
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive omelette with tomato and mozarella sauce served with roasted potato, creamed spinach and grilled bacon
Seasonal Fresh Fruit
Bread Selection
Pumpkin bread slice, croissant, Danish pastry
Selection of jam and butter
Bread basket
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
KE913-2013/12/26
P913-D
P913-D
Feb 6, 2014, 3:35 pm
#1370
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean
Business Class menu
Madrid to Seoul Incheon
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Bordeaux, Chateau Saint Genes 2011
Alsace, Gewurztraminer, 2010
Red Wines
Bordeaux, Chateau Fonreaud 2008
Rhone, Vacqueyras Mas du Bouquet, 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Lunch
Pre-Drink Service
Roasted prawn & vegetable skewer
Appetizer
Mozzarella cheese with roma tomato
Soup
Carrot vegetable soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Roasted beef tenderloin with red wine sauce served with herb mashed potato and yellow bell pepper
Roasted sole with bacon & tomato sauce served with boiled potato, oyster mushroom and asparagus
Cheese Tray
Camembert, idizabal, blue
Dessert
Ice cream or cherry cheese cake
Bread Selection
Garlic baguette, tomato roll, whole wheat bread
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Dinner
Salad
Mixed green salad with tomato & Orange served with sundried tomato dressing or Italian dressing
Main Course
Beef bourguignon with penne pasta served with mixed vegetables
Roasted cod fish with Korean hot pepper paste sauce served with steamed rice with green pas and sauteed oyster mushroom with onion
Roasted chicken with tomato & grain mustard sauce served with roasted potato wedge and seasoned vegetables
Seasonal Fresh Fruit
Bread Selection
Ciabatta bread, walnut roll, red onion roll
Coffee / Tea / Green Tea
Business Class menu
Madrid to Seoul Incheon
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Bordeaux, Chateau Saint Genes 2011
Alsace, Gewurztraminer, 2010
Red Wines
Bordeaux, Chateau Fonreaud 2008
Rhone, Vacqueyras Mas du Bouquet, 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Lunch
Pre-Drink Service
Roasted prawn & vegetable skewer
Appetizer
Mozzarella cheese with roma tomato
Soup
Carrot vegetable soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Roasted beef tenderloin with red wine sauce served with herb mashed potato and yellow bell pepper
Roasted sole with bacon & tomato sauce served with boiled potato, oyster mushroom and asparagus
Cheese Tray
Camembert, idizabal, blue
Dessert
Ice cream or cherry cheese cake
Bread Selection
Garlic baguette, tomato roll, whole wheat bread
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Dinner
Salad
Mixed green salad with tomato & Orange served with sundried tomato dressing or Italian dressing
Main Course
Beef bourguignon with penne pasta served with mixed vegetables
Roasted cod fish with Korean hot pepper paste sauce served with steamed rice with green pas and sauteed oyster mushroom with onion
Roasted chicken with tomato & grain mustard sauce served with roasted potato wedge and seasoned vegetables
Seasonal Fresh Fruit
Bread Selection
Ciabatta bread, walnut roll, red onion roll
Coffee / Tea / Green Tea
KE914-2013/12/01
P914-D
P914-D
Feb 7, 2014, 1:33 pm
#1371
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Korean
Business Class menu
Seoul Incheon to Auckland
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Australia, Tyrrell's Moon Mountain Chardonnay 2011
New Zealand, Clos Henri Sauvignon Blanc 2011
Red Wines
California, Sebastiani Sonoma County Merlot 2008
Australia, Tyrrell's Rufus Stone Heathcote Shiraz 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Dinner
Pre-Drink Service
Kalamata olive tapenade with tomato garlic bruschetta
Appetizer
Smoked salmon with red onion and caperbery
Soup
Champignon cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Bulgogi" beef with rice served with side dishes
Grilled beef steak with thyme sauce served with gratinated penne with mixed cheese, roasted courgette, eggplant and roasted garlic with balsamic vinegar
Chinese style chicken kung pao served with egg fried rice and garlic pak choy
Cheese Tray
Saint-andre, chaumes, comte
Dessert
Ice cream or pecan tart
Bread Selection
Potato rye roll, mini baguette, steamed Chinese bao
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive omelette with tomato and mozarella sauce served with roasted potato, creamed spinach and grilled bacon
Seasonal Fresh Fruit
Bread Selection
Pumpkin bread slice, croissant, Danish pastry
Selection of jam and butter
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
Business Class menu
Seoul Incheon to Auckland
February 2014
Wine List
Wine
Champagne
Perrier Jouet Grand Brut
White Wines
Australia, Tyrrell's Moon Mountain Chardonnay 2011
New Zealand, Clos Henri Sauvignon Blanc 2011
Red Wines
California, Sebastiani Sonoma County Merlot 2008
Australia, Tyrrell's Rufus Stone Heathcote Shiraz 2010
Cocktails and Aperitifs
Kir / Kir Royale / Campari
Tio Pepe Dry Sherry / Dry Vermouth
Founders Reserve Porto, Sandeman
Martini / Tom Collins / Whisky Sour
Bloody Mary / Screwdriver / Gin & Tonic
Chivas Regal 18 Years Rare Old
Johnnie Walker Gold
Glenfiddich 15 Years Malt Whisky
Jack Daniel's / Absolut Vodka
Beefeater Gin / Bacardi Rum
Brandy and Liqueurs
Cointreau / Creme de Menthe
Creme de Cassis / Bailey's Irish Cream
Remy Martin Cognac XO
Selected Beers of the World
Dinner
Pre-Drink Service
Kalamata olive tapenade with tomato garlic bruschetta
Appetizer
Smoked salmon with red onion and caperbery
Soup
Champignon cream soup
(offered with western main course)
Main Course
Korean "Bibimbap" offered with minced beef and seasonal vegetables, accompanied by sesame oil and "Gochujang" (Korean hot pepper paste)
Korean style "Bulgogi" beef with rice served with side dishes
Grilled beef steak with thyme sauce served with gratinated penne with mixed cheese, roasted courgette, eggplant and roasted garlic with balsamic vinegar
Chinese style chicken kung pao served with egg fried rice and garlic pak choy
Cheese Tray
Saint-andre, chaumes, comte
Dessert
Ice cream or pecan tart
Bread Selection
Potato rye roll, mini baguette, steamed Chinese bao
Coffee / Tea / Green Tea
Refreshment
Ramen with Side Dishes
Fresh Cookie
Pizza Margarita
Steamed Rice Bun with Red Bean Paste
Onigiri
Snack
Breakfast
Yoghurt Selection
Main Course
Korean style porridge served with side dishes
Chive omelette with tomato and mozarella sauce served with roasted potato, creamed spinach and grilled bacon
Seasonal Fresh Fruit
Bread Selection
Pumpkin bread slice, croissant, Danish pastry
Selection of jam and butter
Continental Breakfast
Yoghurt selection
Seasonal fresh fruit
Bread selection
Coffee / Tea / Green Tea
KE129-2013/12/01
P129-D
P129-D
Feb 16, 2014, 5:39 pm
#1372
Join Date: Oct 1999
Location: New York
Posts: 7,347
JAL First Class Wine List LAX/ORD/CDG/FRA FEB 2014
February 2014
Japan Airlines First Class
Wine List
LAX/ORD/CDG/FRA
Champagne
Champagne Salon 2002
Champagne Dom Perignon 2004
White Wines
Meursault Premier Cru Les Cras 2011, Bourgogne France
Clark-Claudon Vineyards “Wild Iris” Sauvignon Blanc 2012, California USA
Schloss Gobelsburg Riesling Gaisberg 2012, Austria
Arvga Branca Vinhal Isse’hara 2013, Japan
Red Wines
Chateau Rauzan Gassies 2004, Bordeaux, France
Nuits Saint Georges Les Vieilles Vignes 2008, Bourgogne France
Kenzo Estate “rindo” 2008, California, USA (Japan=New York, Chicago, Los Angeles, Jakarta)
Kusuda Martinborough Pinot Noir 2011, New Zealand (Japan=London, Paris, Frankfurt)
Premium Japanese Sake Junmai Daiginjo
Isojiman
Bijofu “Sekai no Tsubasa”
Premium Japanese Shochu
Mori Izo
Hyakunen no Kodoku
Premium Japanese Tea
Royal Blue “Tea” “Queen of Blue”
LAX/ORD/CDG/FRA
Japan Airlines First Class
Wine List
LAX/ORD/CDG/FRA
Champagne
Champagne Salon 2002
Champagne Dom Perignon 2004
White Wines
Meursault Premier Cru Les Cras 2011, Bourgogne France
Clark-Claudon Vineyards “Wild Iris” Sauvignon Blanc 2012, California USA
Schloss Gobelsburg Riesling Gaisberg 2012, Austria
Arvga Branca Vinhal Isse’hara 2013, Japan
Red Wines
Chateau Rauzan Gassies 2004, Bordeaux, France
Nuits Saint Georges Les Vieilles Vignes 2008, Bourgogne France
Kenzo Estate “rindo” 2008, California, USA (Japan=New York, Chicago, Los Angeles, Jakarta)
Kusuda Martinborough Pinot Noir 2011, New Zealand (Japan=London, Paris, Frankfurt)
Premium Japanese Sake Junmai Daiginjo
Isojiman
Bijofu “Sekai no Tsubasa”
Premium Japanese Shochu
Mori Izo
Hyakunen no Kodoku
Premium Japanese Tea
Royal Blue “Tea” “Queen of Blue”
LAX/ORD/CDG/FRA
Feb 16, 2014, 5:41 pm
#1373
Join Date: Oct 1999
Location: New York
Posts: 7,347
JL 61 LAX-NRT FEB 2014 First Class
February 2014
Japan Airlines First Class
JL 61 Los Angeles to Tokyo Narita
Menu
Japanese
Zatsuki
“Wakame” Seaweed, Kelp & Prawn with Grated Radish
Japanese Apeptizers
Kobachi
Turnip & Potato with Soybean Milk Sauce
Seared Scallop & Squid with Egg Yolk Vinegar Sauce
“Soba Sushi”
Tsubo
Vinegared Radish, Carrot, & Kelp
Shiizakana
Grilled Greenland Halibut
Roasted Duck
Miso-Marinated Mozzarella
Mukouzuke
Botan Shrimp & Olive Flounder “Sashimi” with Pickled Radish
Dainomono
Simmered Cod & Crabmeat
Hanmono
Steamed Rice with Salmon & Salmon Roe
Or
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice.
Soup
Japanese Clear Soup with Steamed Scallop Mousse
Japanese Pickles
Sweets
Japanese Sweet
Western
Amuse Bouche
Mushroom Flan with Truffle Flavor
Terrine of Duck Confit & Burdock
Smoked Salmon & Marinated White Radish
Hors d’Oeuvre (Choice)
Caviar
Lobster Timbale & Duck Pate
Prosciutto Salad
Main Dish (Choice)
Fillet of US Prime Beef with Diablo Sauce
Roasted Duck with Pepper Sauce
Sea-bass with Salsa Pomodoro
Bread
Dessert
Passion-fruit & Coconut Mousse
Apricot Financier
Vanilla Ice Cream
A La Carte
Snack
Japanese Delicacies
Young Sardines with Spicy Cod Roe
Salted Scallop
Salted Sea Urchin
Grilled Chicken Skewers
Japanese A La Carte
Beef Bowl “Yoshinoya”
Thai Green Curry
Tokyo Curry Lab X Japanese Airlines – Japanese Vegetable Keema Curry with Steamed Rice
Japanese Pickles
Light Meal
Gnocchi with Tomato Sauce
Tofu
Crepe with Custard Sauce
Carrot Cream Soup
Fresh Salad
Noodles
JAL Original Healthy Ramen Noodle from Kyusyu “Kyushu Jangara”
Healthy Ramen Noodles of vegetable origin
Japanese Hot “Udon” Noodles with Seaweed
Cheese Selection
Assorted American Artisan Cheese
Refreshment
Ice Cream
Assorted Seasonal Fresh Fruit
Chocolate
Japanese Light Meal Tray
Dainomono
Grilled Chilean Sea Bass in Japanese Citrus Flavor
Egg Cake
Beef Roll with Burdock
Kobachi
Simmered Short-necked Clam Ginger Flavor
Steamed Rice
Miso Soup
Japanese Pickles
Western Light Meal Tray
Main Dish
Blueberry French Toast
Almond Jelly
Japan Airlines First Class
JL 61 Los Angeles to Tokyo Narita
Menu
Japanese
Zatsuki
“Wakame” Seaweed, Kelp & Prawn with Grated Radish
Japanese Apeptizers
Kobachi
Turnip & Potato with Soybean Milk Sauce
Seared Scallop & Squid with Egg Yolk Vinegar Sauce
“Soba Sushi”
Tsubo
Vinegared Radish, Carrot, & Kelp
Shiizakana
Grilled Greenland Halibut
Roasted Duck
Miso-Marinated Mozzarella
Mukouzuke
Botan Shrimp & Olive Flounder “Sashimi” with Pickled Radish
Dainomono
Simmered Cod & Crabmeat
Hanmono
Steamed Rice with Salmon & Salmon Roe
Or
Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice.
Soup
Japanese Clear Soup with Steamed Scallop Mousse
Japanese Pickles
Sweets
Japanese Sweet
Western
Amuse Bouche
Mushroom Flan with Truffle Flavor
Terrine of Duck Confit & Burdock
Smoked Salmon & Marinated White Radish
Hors d’Oeuvre (Choice)
Caviar
Lobster Timbale & Duck Pate
Prosciutto Salad
Main Dish (Choice)
Fillet of US Prime Beef with Diablo Sauce
Roasted Duck with Pepper Sauce
Sea-bass with Salsa Pomodoro
Bread
Dessert
Passion-fruit & Coconut Mousse
Apricot Financier
Vanilla Ice Cream
A La Carte
Snack
Japanese Delicacies
Young Sardines with Spicy Cod Roe
Salted Scallop
Salted Sea Urchin
Grilled Chicken Skewers
Japanese A La Carte
Beef Bowl “Yoshinoya”
Thai Green Curry
Tokyo Curry Lab X Japanese Airlines – Japanese Vegetable Keema Curry with Steamed Rice
Japanese Pickles
Light Meal
Gnocchi with Tomato Sauce
Tofu
Crepe with Custard Sauce
Carrot Cream Soup
Fresh Salad
Noodles
JAL Original Healthy Ramen Noodle from Kyusyu “Kyushu Jangara”
Healthy Ramen Noodles of vegetable origin
Japanese Hot “Udon” Noodles with Seaweed
Cheese Selection
Assorted American Artisan Cheese
Refreshment
Ice Cream
Assorted Seasonal Fresh Fruit
Chocolate
Japanese Light Meal Tray
Dainomono
Grilled Chilean Sea Bass in Japanese Citrus Flavor
Egg Cake
Beef Roll with Burdock
Kobachi
Simmered Short-necked Clam Ginger Flavor
Steamed Rice
Miso Soup
Japanese Pickles
Western Light Meal Tray
Main Dish
Blueberry French Toast
Almond Jelly
Mar 4, 2014, 8:47 am
#1374
Join Date: Oct 1999
Location: New York
Posts: 7,347
Ul 302 cmb-sin mar 2014
Sri Lankan Airlines Business Class
March 2014
UL 302 Colombo to Singapore
Fruit Juices
A selection of freshly squeezed juices and exotic pasteurized juices
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Cereals
Yogurts
A fine selection of homemade exotic fruit and plain yogurts
Main Course
Traditional Sri Lankan Breakfast
Kiribath a rice dish associated with breakfast and cooked using coconut milk is paried with a fish ambulthiyal and “Seeni Sambal” an onion preparation simmered in tamarind, sugar and spices
Or
Mushroom and Onion Omelette
Served with creamed spinach, accompanied with pan seared chicken sausage, potato hash & grilled tomato
Or
Something Light
Waffles accompanied with chocolate chips served with chocolate sauce and vanilla cream
Or
Vegetarian Choice
Steamed idli and chana masala served with sambar and coconut chutney
Bread Basket
A selection of freshly baked breads from our bakery and accompanying preserves
Hot Beverages
Freshly brewed Ceylon tea and coffee
March 2014
UL 302 Colombo to Singapore
Fruit Juices
A selection of freshly squeezed juices and exotic pasteurized juices
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Cereals
Yogurts
A fine selection of homemade exotic fruit and plain yogurts
Main Course
Traditional Sri Lankan Breakfast
Kiribath a rice dish associated with breakfast and cooked using coconut milk is paried with a fish ambulthiyal and “Seeni Sambal” an onion preparation simmered in tamarind, sugar and spices
Or
Mushroom and Onion Omelette
Served with creamed spinach, accompanied with pan seared chicken sausage, potato hash & grilled tomato
Or
Something Light
Waffles accompanied with chocolate chips served with chocolate sauce and vanilla cream
Or
Vegetarian Choice
Steamed idli and chana masala served with sambar and coconut chutney
Bread Basket
A selection of freshly baked breads from our bakery and accompanying preserves
Hot Beverages
Freshly brewed Ceylon tea and coffee
Mar 4, 2014, 8:47 am
#1375
Join Date: Oct 1999
Location: New York
Posts: 7,347
UL 303 SIN-CMB Mar 2014
UL 303
Singapore to Colombo
Salad
Mixed salad leaves, red radish & yellow bell pepper combined with feta cheese & cherry tomato presented with French Vinaigrette dressing
Main Courses
Thai style Red chicken curry
Presented with mixed Asian vegetables and steamed rice
Or
Sweet & Sour Fish
Accompanied with mixed vegetables and served with fried rice noodles with egg
Or
Lamb Stew with Olives
In a rich provencale herb sauce accompanied with lyonnaise potatoes, grilled red pepper and zucchini
Or
Vegetarian Choice
Potato & pumpkin curry accompanied with sautéed okra and onion served with yellow rice
Bread Basket
A selection of freshly baked breads from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Dessert
Sacher cake presented with raspberry coulis
Hot Beverages
Freshly brewed Ceylon tea and coffee
CF-203C EF 01022014
Major cutback on meals in terms of quality and quantity! I am not sure if it has to do with the usage of the smaller A320s! It used to be a three course meal with entrée served individually from trolley – mix & match. Now it is just a one-tray service with a plain salad and a bowl of fresh fruit and a choice of pre-plated entrées. It is like an upgraded economy class meal. The dessert was never served!
Singapore to Colombo
Salad
Mixed salad leaves, red radish & yellow bell pepper combined with feta cheese & cherry tomato presented with French Vinaigrette dressing
Main Courses
Thai style Red chicken curry
Presented with mixed Asian vegetables and steamed rice
Or
Sweet & Sour Fish
Accompanied with mixed vegetables and served with fried rice noodles with egg
Or
Lamb Stew with Olives
In a rich provencale herb sauce accompanied with lyonnaise potatoes, grilled red pepper and zucchini
Or
Vegetarian Choice
Potato & pumpkin curry accompanied with sautéed okra and onion served with yellow rice
Bread Basket
A selection of freshly baked breads from our bakery
Fresh Fruit
A seasonal assortment of finest fresh cut fruits
Dessert
Sacher cake presented with raspberry coulis
Hot Beverages
Freshly brewed Ceylon tea and coffee
CF-203C EF 01022014
Major cutback on meals in terms of quality and quantity! I am not sure if it has to do with the usage of the smaller A320s! It used to be a three course meal with entrée served individually from trolley – mix & match. Now it is just a one-tray service with a plain salad and a bowl of fresh fruit and a choice of pre-plated entrées. It is like an upgraded economy class meal. The dessert was never served!
Mar 4, 2014, 8:48 am
#1376
Join Date: Oct 1999
Location: New York
Posts: 7,347
UL 103 CMB-MLE March 2014
Sri Lankan Business Class
UL 103
Colombo to Maldives
Main Course
Sri Lankan Special Cashew and Chicken Curry
Served with tempered mixed vegetables, brinjal moju, onion braised rice and fish cutlet
Or
Mutton Biryani
Paired with mirchi baingan ka salan and mint chutney garnished with nuts and raisins
Or
Pan Seared Salmon Steak
Served with roasted garden vegetables, rosti potatoes and green herb hollandaise sauce
Or
Vegetarian Choice
Paneer butter masala accompanied by dhal & spinach curry, cashew & pea curry and vegetable pilaf
Dessert
Fresh Fruits
Hot Beverages
Freshly brewed Ceylon tea and coffee
CS 3C 01022014
UL 103
Colombo to Maldives
Main Course
Sri Lankan Special Cashew and Chicken Curry
Served with tempered mixed vegetables, brinjal moju, onion braised rice and fish cutlet
Or
Mutton Biryani
Paired with mirchi baingan ka salan and mint chutney garnished with nuts and raisins
Or
Pan Seared Salmon Steak
Served with roasted garden vegetables, rosti potatoes and green herb hollandaise sauce
Or
Vegetarian Choice
Paneer butter masala accompanied by dhal & spinach curry, cashew & pea curry and vegetable pilaf
Dessert
Fresh Fruits
Hot Beverages
Freshly brewed Ceylon tea and coffee
CS 3C 01022014
Mar 15, 2014, 5:45 pm
#1378
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,857
BA 293 LHR-IAD First Class
Starters
Mint, dill and lemon cured Shetland salmon and Oscietra caviar
White and green asparagus and a poached Burford brown egg with a chervil and truffle sauce
English cauliflower soup with Cheddar cheese and spring onions
Fresh seasonal salad served with your choice of balsamic and olive oil dressing or honey mustard dressing
Main Courses
Filet of Aberdeen Angus and mini steak and ale pie with broccoli, carrots and fondant potato
Seared poussin breasts with salsa verde, roasted Mediterranean vegetables with saffron and pine nut pilaf rice
Supreme of Severn and Wye cod wit cep musrhoom sauce, mashed potatoes and baby vegetables
Thai-marinated tiger prawns with a noodle and cashew nut salad
Bistro Selection
Tortiglioni pasta in a cherry tomato sauce with borlotti beans, Kalamata olives and aubergine
Warm corn fed chicken and Swiss cheese on Manoucher bread with pickled cucumber and harissa creme friache
A selection of biscuits
A selection of cheese and fruit
Desserts
Rhubarb cylinder with hibiscus foam
Sticky toffee and date pudding with vanilla custard
Madagascan vanilla ice cream
Cheese Plate
Cornish Brie
A delicate Brie ade from organic pasteurised Cornish cow's milk. It is mild and creamy with a smooth texture
Old Amsterdam
The Netherland's most well known Gouda is made from cow's milk and has a rich, sweet taste and a smooth texture
Morbier
This French cheese from unpasteurisd cow's milk features a semi-soft texture and mild taste
Bleu D'auvergne
This cow's milk cheese has a moist, creamy interior and a sharp, clean taste
FResh fruit
Chocolates by Highlander Chocolatier
Refreshments
Sandwiches
Layered crayfish with baby rocket and orange maonnaise
Butternut squash with cream cheese and baby watercress
British roast beef with piquillo peppers and grain mustard
Loch Fyne hot-smoked salmon with horseradish, tomato and dill
Patisserie
Battenberg cake
Chocolate eclair
Strawberry delice
Mint, dill and lemon cured Shetland salmon and Oscietra caviar
White and green asparagus and a poached Burford brown egg with a chervil and truffle sauce
English cauliflower soup with Cheddar cheese and spring onions
Fresh seasonal salad served with your choice of balsamic and olive oil dressing or honey mustard dressing
Main Courses
Filet of Aberdeen Angus and mini steak and ale pie with broccoli, carrots and fondant potato
Seared poussin breasts with salsa verde, roasted Mediterranean vegetables with saffron and pine nut pilaf rice
Supreme of Severn and Wye cod wit cep musrhoom sauce, mashed potatoes and baby vegetables
Thai-marinated tiger prawns with a noodle and cashew nut salad
Bistro Selection
Tortiglioni pasta in a cherry tomato sauce with borlotti beans, Kalamata olives and aubergine
Warm corn fed chicken and Swiss cheese on Manoucher bread with pickled cucumber and harissa creme friache
A selection of biscuits
A selection of cheese and fruit
Desserts
Rhubarb cylinder with hibiscus foam
Sticky toffee and date pudding with vanilla custard
Madagascan vanilla ice cream
Cheese Plate
Cornish Brie
A delicate Brie ade from organic pasteurised Cornish cow's milk. It is mild and creamy with a smooth texture
Old Amsterdam
The Netherland's most well known Gouda is made from cow's milk and has a rich, sweet taste and a smooth texture
Morbier
This French cheese from unpasteurisd cow's milk features a semi-soft texture and mild taste
Bleu D'auvergne
This cow's milk cheese has a moist, creamy interior and a sharp, clean taste
FResh fruit
Chocolates by Highlander Chocolatier
Refreshments
Sandwiches
Layered crayfish with baby rocket and orange maonnaise
Butternut squash with cream cheese and baby watercress
British roast beef with piquillo peppers and grain mustard
Loch Fyne hot-smoked salmon with horseradish, tomato and dill
Patisserie
Battenberg cake
Chocolate eclair
Strawberry delice
Mar 24, 2014, 12:14 am
#1379
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 72 KUL-HKG March 2014
March 2014
Malaysia Airlines Business Class
Wine List (Widebody)
Champagne
Champagne Deutz Brut Classic NV France
White Wine
Pierre Andre Montagny Premier Cru Blanc 2011/2012, Burgundy, France
Dr. Loosen “Blauschiefer” Riesling Trocken 2012, Mosel, Germany
Red Wine
Chateau Liversan AOC Haut-Medoc 2010, Bordeaux, France
M. Chapoutier Crozes-Hermitage “Les Meysonniers”, AOC C.H. 2010/2011, Rhone, France
March 2014
MH 72 Kuala Lumpur to Hong Kong
Brunch
Starters
Fruit Juice
Yogurt
Fresh Fruits
Bakery Selection
With butter or preserves
Main Course
Malaysian Favorites
Nasi Lemak
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
Cheese Omelette
With chicken sausage, potato wedge, grilled tomato and sautéed red capsicum with green peas
Or
Braised Chicken in Chinese Barbecue Sauce
Served with e-fu noodles and wok fried mixed vegetables
Or
Crepe Stuffed with Banana and Custard
With mixed berries compote and maple syrup
Dessert
Apple Coconut Cheesecake with Mango Sauce
Kapiti Ice Cream
Gourmet Coffee and Tea
MH 72/3 KUALA LUMPUR-HONG KONG-KUALA LUMPUR 0072BR4G.MOD
Malaysia Airlines Business Class
Wine List (Widebody)
Champagne
Champagne Deutz Brut Classic NV France
White Wine
Pierre Andre Montagny Premier Cru Blanc 2011/2012, Burgundy, France
Dr. Loosen “Blauschiefer” Riesling Trocken 2012, Mosel, Germany
Red Wine
Chateau Liversan AOC Haut-Medoc 2010, Bordeaux, France
M. Chapoutier Crozes-Hermitage “Les Meysonniers”, AOC C.H. 2010/2011, Rhone, France
March 2014
MH 72 Kuala Lumpur to Hong Kong
Brunch
Starters
Fruit Juice
Yogurt
Fresh Fruits
Bakery Selection
With butter or preserves
Main Course
Malaysian Favorites
Nasi Lemak
A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments
Or
Cheese Omelette
With chicken sausage, potato wedge, grilled tomato and sautéed red capsicum with green peas
Or
Braised Chicken in Chinese Barbecue Sauce
Served with e-fu noodles and wok fried mixed vegetables
Or
Crepe Stuffed with Banana and Custard
With mixed berries compote and maple syrup
Dessert
Apple Coconut Cheesecake with Mango Sauce
Kapiti Ice Cream
Gourmet Coffee and Tea
MH 72/3 KUALA LUMPUR-HONG KONG-KUALA LUMPUR 0072BR4G.MOD
Mar 24, 2014, 12:14 am
#1380
Join Date: Oct 1999
Location: New York
Posts: 7,347
MH 73 HKG-KUL March 2014
March 2014
Malaysia Airlines Business Class
Wine List (Widebody)
Champagne
Champagne Deutz Brut Classic NV France
White Wine
Pierre Andre Montagny Premier Cru Blanc 2011/2012, Burgundy, France
Dr. Loosen “Blauschiefer” Riesling Trocken 2012, Mosel, Germany
Red Wine
Chateau Liversan AOC Haut-Medoc 2010, Bordeaux, France
M. Chapoutier Crozes-Hermitage “Les Meysonniers”, AOC C.H. 2010/2011, Rhone, France
Malaysia Business Class
March 2014
MH 73 Hong Kong to Kuala Lumpur
Light meal
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Smoked Tuna and Mackerel Fish
With marinated red bell pepper, lettuce and lemon wedge
Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request
Main Course
Deep Fried Chicken with Szechuan Sauce
With Steamed Rice and stir fried pak choy with garlic ginger sauce
Or
Pan Fried Halibut
With green peas mashed potatoes, oven roasted vegetables and mango tomato salsa
Or
Braised Leg of Lamb with Black Bean Suace
With steamed rice and wok fried cabbage with dried bean curd
Or
Tossed Pasta with Cherry Tomato and Cheese
With creamy spinach sauce, French bean and toasted pine nuts
Dessert
Macaroon Fruit Tartlet
Fresh Fruits
Gourmet Coffee and Tea
0073LM4G.MOA
Malaysia Airlines Business Class
Wine List (Widebody)
Champagne
Champagne Deutz Brut Classic NV France
White Wine
Pierre Andre Montagny Premier Cru Blanc 2011/2012, Burgundy, France
Dr. Loosen “Blauschiefer” Riesling Trocken 2012, Mosel, Germany
Red Wine
Chateau Liversan AOC Haut-Medoc 2010, Bordeaux, France
M. Chapoutier Crozes-Hermitage “Les Meysonniers”, AOC C.H. 2010/2011, Rhone, France
Malaysia Business Class
March 2014
MH 73 Hong Kong to Kuala Lumpur
Light meal
Appetizer
Malaysian Satay
Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments
Smoked Tuna and Mackerel Fish
With marinated red bell pepper, lettuce and lemon wedge
Bakery Selection
With unsalted butter or extra virgin olive oil with balsamic vinegar on request
Main Course
Deep Fried Chicken with Szechuan Sauce
With Steamed Rice and stir fried pak choy with garlic ginger sauce
Or
Pan Fried Halibut
With green peas mashed potatoes, oven roasted vegetables and mango tomato salsa
Or
Braised Leg of Lamb with Black Bean Suace
With steamed rice and wok fried cabbage with dried bean curd
Or
Tossed Pasta with Cherry Tomato and Cheese
With creamy spinach sauce, French bean and toasted pine nuts
Dessert
Macaroon Fruit Tartlet
Fresh Fruits
Gourmet Coffee and Tea
0073LM4G.MOA