Singapore Airlines
First Class
Singapore to London
October 09
Breakfast
To Start With:
A glass of apple, tomato or freshly squeezed orange juice
Fruits:
Fresh fruit plate
Starters:
Choice of cereals or yoghurt
Cornflakes or granola with fresh cheese-kumquat compote
Plain or fruit yoghurt
Wholesome Beginnings:
Scallop dumpling noodle soup
Egg noodles in rich chicken broth garnished with scallop dumplings and leafy greens
Singapore nasi lemak
Malay style coconut rice with spicy prawns, peanuts, ikan bilis, grilled fish cake, egg omelette and fried chicken
A local favourite served with chilli
Grilled chicken breast served with roasted tomato, sautéed mushrooms and roesti potato
Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms
From the Bakery:
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
Finale:
A selection of gourmet coffees and fine teas
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Light Bites
Should you fancy a little snack or something more substantial in between your meals, 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 cakes
Prawn noodle soup
Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles
Sandwiches:
Creamy tuna sandwich
Oriental roast duck sandwich
Roasted Portobello mushroom and parmesan cheese sandwich
Snacks:
Cashew, honeyed walnuts or macadamia nuts
Snickers chocolate bar
Dried cranberry
Lay’s potato chips
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lunch:
Canapes:
Satay
With onion, cucumber and spicy peanut sauce
Appetisers:
Chilled malossol caviar with melba toast and condiments
Assorted Asian appetiser
Tuna roll wrapped with cucumber and roasted garlic, baby bamboo shoot with preserved vegetables and marinated prawns, drunken chicken gelo with wolfberries
Soups:
Double-boiled soup with morel mushroom, bamboo pith and wolfberries
Chicken consommé with quail egg, enoki mushroom and orzo pasta
Salad:
White asparagus, semi dried cherries and pistachio, baby lettuces and aged feta cheese
Creamy French dressing
Balsamic and extra virgin olive oil dressing
Main Courses:
Seared cod in preserved chilli sauce with seasonal vegetables and fried rice
Grilled ribeye served with green peppercorn sauce, pumpkin puree, buttered vegetables and sautéed potato
Baked herb crusted best end of lamb served with port wine jus, ragout of bacon, onion and leek, fondant potato
Singapore claypot rice
Baked rice in claypot with chicken, Chinese sausages and salted fish served with Chinese greens
Spinach and ricotta tortellini served with Roquefort cheese sauce, sautéed ceps and arugula lettuce
Desserts:
Jellied fresh wei shan, Chinese ginseng and barley
Coconut ice cream with mango salsa and crisp sesame tuile
Cheeses:
Selection of emmenthal, saint albray, Tasmanian heritage brie and bresse bleu cheeses served with garnishes
Fruits:
Fresh fruits in season
Finale:
A selection of gourmet coffees and fine teas with pralines
~~~~~~~~~~~~~~~~~~~~~~~~~~
Wine List:
Champagnes:
Dom Perignon 2000
Krug Grand Cuvee
White Wines:
Cloudy Bay Sauvignon Blanc 2007 Marlborough, New Zealand
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red Wines:
Chateau Cos d’Estournel 2004 Saint-Estephe
Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia
Port:
Dow’s 20 Year Old Tawny Port Portugal
International Teas (TWG):
Royal Darjeeling
Nuwara Eliya OP Ceylon
Earl Grey
English Breakfast Tea
Singapore Breakfast Tea
Paris-Singapore Tea
Alfonso Fruit Tea
Moroccan Mint Tea
Chamomile
Decaffeinated Earl Grey
In House Tea Selection:
ASIAN TEAS
Indian Masala Tea
Japanese Green Tea
CHINESE TEAS
Jasmine
Oolong
Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’