Singapore Airlines First Class
Singapore - Bangkok
Boeing 747-400 14.00 departure

Light Meal

Appetiser:
Alaskan crabmeat salad with leafy greens and melons

Main Courses:
Beef kway teow soup
-rice noodles in rice beef broth garnished with sliced beef and Chinese greens
Gaeng ped yarng
-roasted duck cooked in red curry served with salted egg salad, brinjal and steamed rice
Onion ciabatta with smoked salmon and yoghurt dill spread, mixed salad and vinaigrette

Dessert
Warm prune tart with mascarpone ice cream and caramel sauce

from the bakery:
Oven fresh rolls with a choice of extra virgin olive oil or butter
garlic bread


Wines:
Cuvee Dom Perignon 1995 Champagne
White wine:
Wiltinger Scharzberg Riesling Spatlese 1997
St Aubin premier cru 1998 Chartron et Trebuchet
Red wine:
Pommard premier cru 1996 Laboure-roi
Chateau Batailley 1996 grand cru classic Pauillac
Graham 20 year old tawny port

Choice is the best on Singapore Airlines. They offer no fewer than 10 teas, from Ceylon to Japanese to Decaf to Fruit tea.
And for coffee, you have your choice of four beans: Brazil Santos Bourbon, Colombian Supremo, Jamaican Blue Mountain, Kenyan AA Kilimanjaro, which are then ground and made into the beverage of your choice. Now that is what I call First Class!


[This message has been edited by Danair (edited 10-02-2003).]