Jan 14, 2022, 10:42 am
Last edit by: bgriff
2005 - 2019 discussion can be found at https://www.flyertalk.com/forum/singapore-airlines-krisflyer/493018-book-cook-thread-47.html
Menus can be viewed at https://inflightmenu.singaporeair.com/home
Menus can be viewed at https://inflightmenu.singaporeair.com/home
Book the cook 2020 onward
Mar 4, 2024, 3:24 pm
#541
Join Date: Aug 2005
Location: HPN
Programs: not anymore! I'm FREE!
Posts: 3,459
Flying out in a week from JFK for my wife's birthday. I know I should keep my expectations for catering muted at this outstation, but I'm wondering if anyone has tried any of the below. I think I'm leaning towards the duck (on F menu as well) or seabass, but I haven't seen any reports on this thread. I am also wondering if the chicken rice ex-JFK is even on the same planet as what we'd get ex-SIN. Thank you!
In-flight menu:
Braised Beef Short Rib with Chimichurri Salsa
Roast Duck Lai Fun Soup
Slow Baked Seabass with Creamy Lemon Caper Sauce
Steamed Chicken with Cordycep Flower and Wood Ear Mushrooms
BTC:
Angus Beef Burger
Chicken Rice
Grilled Shrimp and Scallops
Pan Roasted Veal Cutlet
Prawn pork dumpling noodle soup
Seafood Congee
Slow Roasted Beef Fillet
White Truffle Ravioli
In-flight menu:
Braised Beef Short Rib with Chimichurri Salsa
Roast Duck Lai Fun Soup
Slow Baked Seabass with Creamy Lemon Caper Sauce
Steamed Chicken with Cordycep Flower and Wood Ear Mushrooms
BTC:
Angus Beef Burger
Chicken Rice
Grilled Shrimp and Scallops
Pan Roasted Veal Cutlet
Prawn pork dumpling noodle soup
Seafood Congee
Slow Roasted Beef Fillet
White Truffle Ravioli
If I wanted beef I'd probably go with the short rib - generally fatty cuts are better in the sky (although there have been exceptions). Otherwise my choice would probably be the sea bass or almost any of the Asian options
Has Anyone tried the Thai Massaman Chicken curry?
Mar 5, 2024, 7:47 pm
#547
Join Date: Apr 2018
Posts: 155
Actually, in the early 20th century France, when 15 course meals were common, the entree was actually the third course of the 15 course meal...
As the number of courses shrank in the US, the term stayed in the US... one could argue the US uses the expression correctly in the age of the much shortened courses...
Mar 12, 2024, 8:32 pm
#549
Join Date: Feb 2008
Location: SFO
Programs: VS Gold
Posts: 1,178
Unagi Donburi - wonderful. SIN-LHR SQ 308 F
Excuse the slightly messy tablecloth!
Same flight... Singapore Laksa. Spicy, authentic, VERY filling! There were three prawns, shells on but no heads or legs, for those who care about that.
Excuse the slightly messy tablecloth!
Same flight... Singapore Laksa. Spicy, authentic, VERY filling! There were three prawns, shells on but no heads or legs, for those who care about that.
Last edited by maxmin; Mar 12, 2024 at 8:41 pm
Mar 12, 2024, 8:51 pm
#550
Join Date: Feb 2008
Location: SFO
Programs: VS Gold
Posts: 1,178
On both flights, they only had one bottle of Krug. No one else wanted any on SQ11, so I did my duty.
The other champagnes were delicious too, and at altitude it's hard to tell (I did a taste test of all three on SQ 308 and I honestly didn't care which I was served after that).
FWIW, the crew were amazing on SQ 11, not at all automatons as some haters like to report, in fact quite the opposite. Really friendly and enthusiastic, offering different Scotch to try etc.
On the 308 I was served mainly by a single FA. Somehow, I think she really only took a one-hour break for the entire 14 hours. She was very well meaning but a bit intrusive. When my carry-on was a little to chubby to squeeze into the closet, she actually opened the front pocket to remove things without asking me if it would be OK. The male FA reeked of cologne but was also very committed to his job.
The other champagnes were delicious too, and at altitude it's hard to tell (I did a taste test of all three on SQ 308 and I honestly didn't care which I was served after that).
FWIW, the crew were amazing on SQ 11, not at all automatons as some haters like to report, in fact quite the opposite. Really friendly and enthusiastic, offering different Scotch to try etc.
On the 308 I was served mainly by a single FA. Somehow, I think she really only took a one-hour break for the entire 14 hours. She was very well meaning but a bit intrusive. When my carry-on was a little to chubby to squeeze into the closet, she actually opened the front pocket to remove things without asking me if it would be OK. The male FA reeked of cologne but was also very committed to his job.
Mar 27, 2024, 5:21 pm
#554
Join Date: Nov 2003
Location: Chicago, IL USA
Programs: UA Premier Platinum 1MM, HH Diamond
Posts: 251
Mar 29, 2024, 2:44 am
#555
Join Date: May 2004
Location: SIN (LEJ once a year)
Programs: SQ, LH, BA, IHG Diamond AMB, HH Gold, SLH Indulged, Accor Gold, Hyatt Discoverist
Posts: 7,739
Speaking of BTC, has anyone noticed the list of dishes has gotten reduced quite a bit. Especially more upscale (in theory) Western dishes have dropped off like Nut Crusted Veal Loin, Rack of Lamb and (for a while already) any other form of a decent Western fish dish that is not the single farmed Barramundi.
Instead they added 10+ hawker dishes which is fine for people that like them, but they're also way cheaper to make ingredients wise. I rather eat those hawker dishes at my favorite hawker and not onboard.
And for the regular inflight menus, why they need to serve grilled chicken thigh in Biz on a longhaul also beats me or maybe that's a "hidden hawker dish" as well aka chicken chop
.
I look at my BR trip food pictures with envy now having had black cod, tempura lobster, halibut and the works. My next two SQ longhauls to / from Europe have entirely uninspiring inflight menus and to me usually one okay and two subpar dishes for what I would expect in SQ J. They did well here in the past (talk 8 or more years ago), but over the last few years it's been quite "meh". YMMV.
Instead they added 10+ hawker dishes which is fine for people that like them, but they're also way cheaper to make ingredients wise. I rather eat those hawker dishes at my favorite hawker and not onboard.
And for the regular inflight menus, why they need to serve grilled chicken thigh in Biz on a longhaul also beats me or maybe that's a "hidden hawker dish" as well aka chicken chop
.I look at my BR trip food pictures with envy now having had black cod, tempura lobster, halibut and the works. My next two SQ longhauls to / from Europe have entirely uninspiring inflight menus and to me usually one okay and two subpar dishes for what I would expect in SQ J. They did well here in the past (talk 8 or more years ago), but over the last few years it's been quite "meh". YMMV.