Book the Cook Business Class Suggestions

Old Sep 19, 2015, 10:25 am
  #181  
 
Join Date: Mar 2013
Programs: SPG, A3, SQ, AA, AV, QT, VA, LH, EK
Posts: 168
Originally Posted by dave_in_gva
Looking forward to my first flight on SQ in business.

Any suggestions for good meal and breakfast choices for BTC, both ex-ZRH and ex-SIN?

I am inclined ex-SIN to go for the lobster thermidor based on the reviews I've seen for catering of that ex-SIN.

Apart from that choice I am really up in the air about it. Not a fan of heavy German style cooking, so the veal dishes ex-ZRH don't really appeal. I do enjoy Thai cuisine and Asian cuisine in general. Also French and did spot they have a coq au vin choice designed by Georges Blanc - whose restaurant I have very much enjoyed.

Thanks for thoughts and suggestions for the meal and breakfast on both legs....
A few months ago I flew Ex-zurich in Suites.
I recommend the Rosti and Salmon for breakfast. It was fantastic. I have BTC'd it again already for my next ex-Zurich flight.

I also BTC'd the Cordon Bleu. I was not impressed. wouldn't recommend it.
csidler is offline  
Old Sep 22, 2015, 12:13 am
  #182  
 
Join Date: Aug 2001
Location: SFO
Programs: United 1K 2MM / Marriott LTP
Posts: 5,071
I recently BTC the Lobster Thermidor ex-SIN and still think it's very solid option if you plan to BTC.





kluau88 is offline  
Old Sep 22, 2015, 9:58 pm
  #183  
 
Join Date: Feb 2014
Posts: 56
Any recommendations ex-SFO? Flying from SFO--> ICN --> SIN on SQ15 in a couple of days...

Lunch/dinner: Braised beef rib
Braised guinea fowl
Chicken rice
Crab cake and potato wedges
Jumbo shrimps
Pan fried halibut
Steamed fish roll with ham
Stir fried mussels
Strip steak and roasted potatoes

Dinner:
Baked boursin cheese and vegetable quiche
Grilled beef tenderloin steak
Grilled norwegian salmon steak
Herb mustard crusted lamb loin
Pan fried chicken breast
Roast chicken rice with pakchoy and black mushroom
Stir fried pork belly with ginger spring onion sauce


Or just go with what's served on the plane?
yipinglim is offline  
Old Oct 7, 2015, 12:51 pm
  #184  
 
Join Date: Mar 2012
Programs: Marriott & SPG Plat, HH Diamond, Accor Plat, ex-Fairmont Plat, ex-Swissotel Eleva
Posts: 710
J BTC out of SYD

Did anyone tried the tasmanian salmon in J BTC out of SYD, and is that good?

Or Chicken Rice is a better choice, even though it is prepared in SYD?

(Or should i go with roast duck?)

Thanks!
ZenWorld is offline  
Old Oct 9, 2015, 1:06 am
  #185  
 
Join Date: Jun 2013
Location: YTO/DEL/BOM/GAU
Programs: A few airlines, hotel programs and car rentals
Posts: 1,237
Originally Posted by ZenWorld
Did anyone tried the tasmanian salmon in J BTC out of SYD, and is that good?

Or Chicken Rice is a better choice, even though it is prepared in SYD?

(Or should i go with roast duck?)

Thanks!
I love the duck, but it's a personal preference/taste!
AvidFlyer1990 is offline  
Old Oct 14, 2015, 12:47 pm
  #186  
 
Join Date: Feb 2008
Location: SFO
Programs: Free agent, UA 1K, Bonvoy Gold
Posts: 352
Originally Posted by yipinglim
Any recommendations ex-SFO? Flying from SFO--> ICN --> SIN on SQ15 in a couple of days...

Lunch/dinner: Braised beef rib
Braised guinea fowl
Chicken rice
Crab cake and potato wedges
Jumbo shrimps
Pan fried halibut
Steamed fish roll with ham
Stir fried mussels
Strip steak and roasted potatoes

Dinner:
Baked boursin cheese and vegetable quiche
Grilled beef tenderloin steak
Grilled norwegian salmon steak
Herb mustard crusted lamb loin
Pan fried chicken breast
Roast chicken rice with pakchoy and black mushroom
Stir fried pork belly with ginger spring onion sauce


Or just go with what's served on the plane?
I have the same lunch/dinner options as you...what did you end up getting?
bioyuki is offline  
Old Oct 17, 2015, 9:36 pm
  #187  
Suspended
 
Join Date: Oct 2014
Posts: 98
Hi all,

need some recommendations here, doing SQ26 SIN-FRA-JFK on F next month

I would like some opinion about this choice:

Pan-Seared Chilean Seabass in Bouillabaisse Broth
An adaptation from its Marseillaise original, its broth is flavoured with saffron, white wine and a splash of Pernod. Served with slow-cooked capsicum confit and zucchini pasta.

alternatively, thinking of doing the 8oz beef but I am worried if I end up too full and am not able to sleep

Thanks

*just realised this is BTC for J - can't seem to delete this post, perhaps mod can help me to move this to the appropriate thread? my apologies

Last edited by TTOTY; Oct 17, 2015 at 9:45 pm
TTOTY is offline  
Old Oct 21, 2015, 9:43 am
  #188  
 
Join Date: Dec 2014
Posts: 10
Hi all,

Can someone help me with a few questions although it is not pertaining to biz class? I am flying F/Suite Sin-NRT-LAX and J on the way back.

1) Is satay always served as a snack in F and Suite or do I have to BTC?

2) Saw this. "Poached Egg Served with Hollandaise Sauce"
Poached egg served with hollandaise sauce with sliced lobster, asparagus and potato hash (inclusive of Breakfast service)
What does "inclusive of breakfast service" mean?

3) What do they serve for the selection Japanese healthy breakfast?

4) How is the dim sum compared to the poached eggs?

Only the BTC selections exiting SIN look interesting.
maemae is offline  
Old Oct 30, 2015, 2:10 pm
  #189  
 
Join Date: May 2006
Posts: 1,913
I just noticed there is now a lamb shank curry out of SYD. How is it? I know the one in SIN is one of the Indian signature dishes and supposed to be really good but how is out of SYD?
ASUDan130 is offline  
Old Nov 2, 2015, 6:46 pm
  #190  
 
Join Date: Mar 2015
Programs: HH Diamond, GHA Titanium
Posts: 1,955
Originally Posted by maemae
F/Suite Sin-NRT-LAX and J on the way back.

1) Is satay always served as a snack in F and Suite or do I have to BTC
Satay isn't really served as a snack as such, it's more along the lines of a hors-d'oeuvre for the lunch service. So if any of your flights have a lunch meal, then you'll have satay.

For dinner services, you get caviar for the hors-d'oeuvre instead.

Not sure about breakfast and supper.
shuigao is offline  
Old Nov 2, 2015, 7:22 pm
  #191  
 
Join Date: May 2006
Location: Singapore
Programs: SQ TPP, HH Gold, Bonvoy Gold
Posts: 155
Originally Posted by shuigao
Satay isn't really served as a snack as such, it's more along the lines of a hors-d'oeuvre for the lunch service. So if any of your flights have a lunch meal, then you'll have satay.

For dinner services, you get caviar for the hors-d'oeuvre instead.

Not sure about breakfast and supper.
Not quite.

Satay is served as a canap before lunch and dinner only (no satay before breakfast or supper). There are separate hors-d'oeuvres for lunch and dinner that are served during those meals.
Ex-SIN is offline  
Old Nov 5, 2015, 3:58 am
  #192  
Suspended
 
Join Date: Dec 2014
Posts: 8,460
Flying first class from LAX to NRT and NRT to LAX. Tried to book the cook online and it says unavailable. I then called SQ and a rep told me BTC was not available on my flights. Did she lie to me or is that accurate? What a bummer if true.
TMM1982 is offline  
Old Nov 5, 2015, 4:07 am
  #193  
 
Join Date: Jun 2015
Location: Melbourne, Australia
Programs: KrisFlyer QPPS, Enrich Silver, QF WP
Posts: 41
Originally Posted by TTOTY
Hi all,

need some recommendations here, doing SQ26 SIN-FRA-JFK on F next month

I would like some opinion about this choice:

Pan-Seared Chilean Seabass in Bouillabaisse Broth
An adaptation from its Marseillaise original, its broth is flavoured with saffron, white wine and a splash of Pernod. Served with slow-cooked capsicum confit and zucchini pasta.

alternatively, thinking of doing the 8oz beef but I am worried if I end up too full and am not able to sleep

Thanks

*just realised this is BTC for J - can't seem to delete this post, perhaps mod can help me to move this to the appropriate thread? my apologies
The seabass was ok. Decent but nothing to write home about.

Beef is always dicey because the reheat tends to make it tough. Sometimes they get it right but more often than not its overcooked.

I've noticed over a two year period of eating the food out of the Singapore kitchen there's slight variation. Sometimes totally spot on but occasionally something off. Not bad but just missing the taste. Not sure if that's due to the kitchen or the reheating. Have only two fav dishes that's quite hard to get wrong - chicken rice n lobster thermidor.
LinaLee is offline  
Old Nov 5, 2015, 2:52 pm
  #194  
 
Join Date: May 2006
Posts: 1,913
For F BTC breakfast what is better out of SIN Nasi Lemak or Nasi Biryani? What is the difference and recommended?
ASUDan130 is offline  
Old Nov 5, 2015, 5:13 pm
  #195  
 
Join Date: Apr 2015
Location: Singapore
Posts: 46
Originally Posted by LinaLee

Beef is always dicey because the reheat tends to make it tough. Sometimes they get it right but more often than not its overcooked.
Recently flew out of JFK on a Biz upgrade. Ex-JFK, the NY Sirloin Steak was a bit overcooked and dry. Stewardess noticed I didn't finish it and suggested another main course, but I declined as I didn't want to feel too full before catching a nap. Ex-Frankfurt, the Beef Fillet with cafe de Paris butter was much juicier and tender.
phelansg is offline  

Thread Tools
Search this Thread

Contact Us - Manage Preferences - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service -

This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.