F menu
Oct 9, 2005, 10:22 pm
#151
Join Date: May 2001
Location: BKK/YVR/EWR
Programs: SQ TPP, LH Senator, TG Gold, AA Platinum
Posts: 454
SQ64 SIN/BKK 08-Oct-2005
lunch from singapore to bangkok
appetizers
Salmon "tataki" with little gems lettuce, shaved parmesan cheese and creamy mint yoghurt dressing.
main courses
* Ah Yat's style braised seabass with pickled vegetables in "haw" fruit
sweet and sour sauce served with fried rice.
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato.
Fish souffle and kiew wan style dried curry chicken served with vegetable omelette and steamed rice.
fresh fruit
A selection of fresh fruit
from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ64D Sin-BKK (L3) 21-1.1 10FC
I know there are other SQ 64 menu postings. Since this was slightly different I thought I would post.
appetizers
Salmon "tataki" with little gems lettuce, shaved parmesan cheese and creamy mint yoghurt dressing.
main courses
* Ah Yat's style braised seabass with pickled vegetables in "haw" fruit
sweet and sour sauce served with fried rice.
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato.
Fish souffle and kiew wan style dried curry chicken served with vegetable omelette and steamed rice.
fresh fruit
A selection of fresh fruit
from the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ64D Sin-BKK (L3) 21-1.1 10FC
I know there are other SQ 64 menu postings. Since this was slightly different I thought I would post.
Oct 10, 2005, 5:06 pm
#152
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
Sq 63 Bkk - Sin
lunch from Bangkok to Singapore
Appetisers
Seared maine day boat sea scallop served with avocado tartare and beet root glace
Main Courses
:-: Salmon-trout with salted cod-brandade and sauce vierge, fine mesclun and haricot verde
Geang phed naeu
Beef brisket in red curry and Thai herbs, fried pumpkin with eggs and steamed rice
Fried chicken cutlet served with lemon sauce, braised beancurd with vegetables and fried rice
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
:-: Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Appetisers
Seared maine day boat sea scallop served with avocado tartare and beet root glace
Main Courses
:-: Salmon-trout with salted cod-brandade and sauce vierge, fine mesclun and haricot verde
Geang phed naeu
Beef brisket in red curry and Thai herbs, fried pumpkin with eggs and steamed rice
Fried chicken cutlet served with lemon sauce, braised beancurd with vegetables and fried rice
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
:-: Exclusively created by Matthew Moran of Aria Restaurant, Sydney
SQ63B BKK-SIN (L3) 20-1.1 05 FC
Oct 11, 2005, 10:24 am
#153
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
Sq 231 Sin - Syd
refreshment from singapore to sydney
light bites
Udon noodles in soup with sliced salmon, leafy greens and shiitake mushrooms
Seared 6 oz ribeye steak with mesclun and pumpkin seed dressing, chilled asparagus soup served in cup
hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
breakfast from singapore to sydney
juices
A choice of apple, tomato or freshly squeezed orange
fruit
Fresh fruit plate
light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
wholesome beginnings
Portobello mushrooms quiche with veal sausage, vine-ripened cherry tomato and mesclun in balsamic dressing
Teochew style rice porridge
Spiced soya chicken, tofu, boiled peanuts with gluten green beans with dried shrimps, "chai poh" omelette
Fresh eggs with grilled bacon or chicken sausage, slow-roasted vine ripened tomato and mushrooms
baked, soft boiled or scrambled on hotcake
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
light bites
Udon noodles in soup with sliced salmon, leafy greens and shiitake mushrooms
Seared 6 oz ribeye steak with mesclun and pumpkin seed dressing, chilled asparagus soup served in cup
hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
breakfast from singapore to sydney
juices
A choice of apple, tomato or freshly squeezed orange
fruit
Fresh fruit plate
light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
wholesome beginnings
Portobello mushrooms quiche with veal sausage, vine-ripened cherry tomato and mesclun in balsamic dressing
Teochew style rice porridge
Spiced soya chicken, tofu, boiled peanuts with gluten green beans with dried shrimps, "chai poh" omelette
Fresh eggs with grilled bacon or chicken sausage, slow-roasted vine ripened tomato and mushrooms
baked, soft boiled or scrambled on hotcake
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ231B SIN-SYD (HR/B) 71-1.2 05 FC
Oct 11, 2005, 6:51 pm
#154
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
Updated till post #153
Here are the list (updated 11 Oct 2005):
SQ 1 SFO - HKG - SIN (post 64, 65, 99)
SQ 2 SIN - HKG - SFO (24, 64, 66, 122, 142)
SQ 11 LAX - NRT - SIN (32, 39, 98, 106)
SQ 12 SIN - NRT - LAX (2, 17, 81, 123)
SQ 60 SIN - BKK (61)
SQ 63 BKK - SIN (152)
SQ 64 SIN - BKK (43, 151)
SQ 67 BKK - SIN (28, 37, 49, 85)
SQ 68 SIN - BKK (48)
SQ 152 SIN - CGK (44)
SQ 153 CGK - SIN (44)
SQ 156 SIN - CGK (43)
SQ 157 CGK - SIN (43)
SQ 211 SIN - SYD (153)
SQ 232 SYD - SIN (77)
SQ 321 LHR - SIN (9)
SQ 326 SIN - FRA (120)
SQ 801 BJS - SIN (63)
SQ 812 SIN - BJS (62)
SQ 866 SIN - HKG (121)
SQ 1 SFO - HKG - SIN (post 64, 65, 99)
SQ 2 SIN - HKG - SFO (24, 64, 66, 122, 142)
SQ 11 LAX - NRT - SIN (32, 39, 98, 106)
SQ 12 SIN - NRT - LAX (2, 17, 81, 123)
SQ 60 SIN - BKK (61)
SQ 63 BKK - SIN (152)
SQ 64 SIN - BKK (43, 151)
SQ 67 BKK - SIN (28, 37, 49, 85)
SQ 68 SIN - BKK (48)
SQ 152 SIN - CGK (44)
SQ 153 CGK - SIN (44)
SQ 156 SIN - CGK (43)
SQ 157 CGK - SIN (43)
SQ 211 SIN - SYD (153)
SQ 232 SYD - SIN (77)
SQ 321 LHR - SIN (9)
SQ 326 SIN - FRA (120)
SQ 801 BJS - SIN (63)
SQ 812 SIN - BJS (62)
SQ 866 SIN - HKG (121)
Oct 12, 2005, 7:53 am
#155
Join Date: Jun 2003
Location: Tokyo Japan
Programs: AC 75K,SQ*G,Marriott PLT,HH GOLD,IHG PLTAMB
Posts: 388
Sq62 Sin→bkk
lunch from Singapore to Bangkok
Appetisers
Salmon "tataki" with little gems lettuce, shaved parmesan cheese and creamy mint yoghurt dressing
Main Courses
:-: Ah Yat's style braised seabass with pickled vegetables in "haw" fruit sweet and sour sauce served with fried rice
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato
Fish souffle and kiew wan style dried curry chicken served eith vegetable omelette and steamed rice.
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
:-: Exlusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong
SQ62B SIN-BKK (L3) 19-1.1 10 FC
Appetisers
Salmon "tataki" with little gems lettuce, shaved parmesan cheese and creamy mint yoghurt dressing
Main Courses
:-: Ah Yat's style braised seabass with pickled vegetables in "haw" fruit sweet and sour sauce served with fried rice
Grilled beef fillet served with grainy mustard sauce, buttered vegetables and mashed potato
Fish souffle and kiew wan style dried curry chicken served eith vegetable omelette and steamed rice.
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
:-: Exlusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong
SQ62B SIN-BKK (L3) 19-1.1 10 FC
Last edited by Hideyuki; Feb 4, 2006 at 9:11 pm
Oct 12, 2005, 8:24 am
#156
Join Date: Jun 2003
Location: Tokyo Japan
Programs: AC 75K,SQ*G,Marriott PLT,HH GOLD,IHG PLTAMB
Posts: 388
Sq65 Bkk→sin
lunch from Bangkok to Singapore
Appetisers
Yam som oh
Thai style pomelo salad with black tiger prawns
Main Courses
:-: Seared Chiean bass served with lemon thyme sauce, stuffed tometo with egg and baby lettuces
Wok fried marinated pork chop served with sweet and sour sauce, steamed mixed vegetables and fried rice
Yakitori
Japanese grilled chicken on skewer served with seasonal vegetables and plum flavoured steamd rice
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
:-: Exlusively created by Georges Blanc, Vonnas
SQ65D BKK-SIN (L3) 22-1.1 10 FC
Appetisers
Yam som oh
Thai style pomelo salad with black tiger prawns
Main Courses
:-: Seared Chiean bass served with lemon thyme sauce, stuffed tometo with egg and baby lettuces
Wok fried marinated pork chop served with sweet and sour sauce, steamed mixed vegetables and fried rice
Yakitori
Japanese grilled chicken on skewer served with seasonal vegetables and plum flavoured steamd rice
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
:-: Exlusively created by Georges Blanc, Vonnas
SQ65D BKK-SIN (L3) 22-1.1 10 FC
Oct 12, 2005, 9:15 am
#157
Join Date: Dec 2002
Location: CVG
Programs: SQ PPS, DL Gold Medallion
Posts: 2,508
SQ866 SIN-HKG (Oct '05)
Lunch from Singapore to Hong Kong
appetisers
Chilled petrossian caviar
with melba toast and condiments
Salmon two ways
Light smoked salmon tartare and seared salmon with tomato sansho salsa, extra virgin olive oil
soup
Minestrone with smoked chicken
Tomato broth with smoked chicken
salad
Fine mesclun leaves with shaved fennel and cranberry tomato
- sherry vinaigrette
- French dressing
main courses
Grilled chicken breast served with Madeira wine sauce, roasted assorted mushrooms and parmesan polenta
Fried seabass with Thai style chilli sauce, brinjal and zucchini, pineapple fried rice
Ceps risotto cake topped with mixed baby lettuce, shaved parmesan cheese and drizzled tomato coulis and basil oil
cheese
Selection of cheese with garnishes
fresh fruit
A selection of fresh fruit
dessert
Plum trio
- Warm plum clafoutis, plum ice cream and plum compote served with vanilla sauce
from the bakery
Oven fresh rolls
With a choice of extra virgin olive oil or butter
Garlic bread
hot beverages
Freshly brewed coffee
Espresso or Cappuccino
Selection of tea
pralines
To end on a sweet note
----
Shi Quan Shi Mei* – “A complete and perfect Chinese culinary experience”
cold xiao chi
Lobster with raisin spicy pineapple chutney
Chilled sliced abalone with garlic vinaigrette
Baby lettuce with sesame dressing
Shredded beef with shimeji mushroom
cuisine from the wok’s
Steamed fillet of cod in bean sauce
Sauteed beef in black pepper sauce with roasted garlic
Wok fried chicken with yellow pumpkin
Sauteed eggplant with XO and dried shrimp
from the paddyfields
Choice of steamed rice or porridge
soup
Double boiled fish head with "Tien Ma" herb and green apple
a sweet note
Yellow pumpkin puree with coconut ice cream
selection of Chinese teas
Jasmine, Oolong, Tie Guan Yin, Pu-erh
*Exclusively created by Sam Leong of Tung Lok Group, Singapore
===
Wines
champagne
Dom Perignon 1998
Krug Grande Cuvee
white wines
Erdener Treppchen Riesling Kabinett 2003 Dr Loosen
Meursault 2000
red wines
Beaune Avaux Premier Cru 1998
Chateau Cos d'Estournel 1998 Sainte Estephe
port
Warre's twenty year old tawny
---
appetisers
Chilled petrossian caviar
with melba toast and condiments
Salmon two ways
Light smoked salmon tartare and seared salmon with tomato sansho salsa, extra virgin olive oil
soup
Minestrone with smoked chicken
Tomato broth with smoked chicken
salad
Fine mesclun leaves with shaved fennel and cranberry tomato
- sherry vinaigrette
- French dressing
main courses
Grilled chicken breast served with Madeira wine sauce, roasted assorted mushrooms and parmesan polenta
Fried seabass with Thai style chilli sauce, brinjal and zucchini, pineapple fried rice
Ceps risotto cake topped with mixed baby lettuce, shaved parmesan cheese and drizzled tomato coulis and basil oil
cheese
Selection of cheese with garnishes
fresh fruit
A selection of fresh fruit
dessert
Plum trio
- Warm plum clafoutis, plum ice cream and plum compote served with vanilla sauce
from the bakery
Oven fresh rolls
With a choice of extra virgin olive oil or butter
Garlic bread
hot beverages
Freshly brewed coffee
Espresso or Cappuccino
Selection of tea
pralines
To end on a sweet note
----
Shi Quan Shi Mei* – “A complete and perfect Chinese culinary experience”
cold xiao chi
Lobster with raisin spicy pineapple chutney
Chilled sliced abalone with garlic vinaigrette
Baby lettuce with sesame dressing
Shredded beef with shimeji mushroom
cuisine from the wok’s
Steamed fillet of cod in bean sauce
Sauteed beef in black pepper sauce with roasted garlic
Wok fried chicken with yellow pumpkin
Sauteed eggplant with XO and dried shrimp
from the paddyfields
Choice of steamed rice or porridge
soup
Double boiled fish head with "Tien Ma" herb and green apple
a sweet note
Yellow pumpkin puree with coconut ice cream
selection of Chinese teas
Jasmine, Oolong, Tie Guan Yin, Pu-erh
*Exclusively created by Sam Leong of Tung Lok Group, Singapore
===
Wines
champagne
Dom Perignon 1998
Krug Grande Cuvee
white wines
Erdener Treppchen Riesling Kabinett 2003 Dr Loosen
Meursault 2000
red wines
Beaune Avaux Premier Cru 1998
Chateau Cos d'Estournel 1998 Sainte Estephe
port
Warre's twenty year old tawny
---
SQ866XD SIN-HKG (LI0)204-1.1 10 FC
Last edited by MovieMan; Oct 12, 2005 at 9:17 am
Oct 13, 2005, 5:54 am
#159
Join Date: Jan 2002
Posts: 2,691
SQ346 MAN-ZRH-SIN Oct 2005 courtesy of TGflyergirl
Refreshment from Manchester to Zurich
Light bites
Chef’s salad
with leafy lettuce, ham, cheddar cheese, beef pastrami and roast chicken
Foccacia with smoked chicken, tomato, cheese and basil mayonnaise spread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Lunch from Zurich to Singapore
canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Gooseliver terrine with vegetable salad
soup
Fine field greens
Herb Vinaigrette
Grain Mustard and yoghurt dressing
Main Courses
Forest Style chicken supreme in portwine sauce with wild mushroom and gratin potatoes
Braised halibut in black pepper sauce, seasonal vegetables and fried rice
Seared beef fillet with café de paris butter, seasonal vegetables and fondant potatoes
Saffron fettucine with portobello mushrooms in a tomato basil sauce
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Warm cherry clafoutis with cherry ice cream and citrus salad
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Pralines
To end on a sweet note
Breakfast from Zurich to Singapore
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli Plain or fruit yoghurt
Wholesome Beginnings
Thai beef kway teow soup
Rice noodles in beef broth with sliced beef and leafy greens
Breakfast cold platter of smoked salmon, boiled ham, smoked ham, salami,
appenzeller cheese and cambozola cheese
Fresh eggs with grilled pork or chicken sausage, slow roasted vine ripened tomato,
Fresh mushrooms
baked, soft boiled or scrambled on roesti potatoes
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ346 MAN-ZRH-SIN (SR1/L/B) 104-2.2. 07-10 FC
Light bites
Chef’s salad
with leafy lettuce, ham, cheddar cheese, beef pastrami and roast chicken
Foccacia with smoked chicken, tomato, cheese and basil mayonnaise spread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Lunch from Zurich to Singapore
canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Gooseliver terrine with vegetable salad
soup
Fine field greens
Herb Vinaigrette
Grain Mustard and yoghurt dressing
Main Courses
Forest Style chicken supreme in portwine sauce with wild mushroom and gratin potatoes
Braised halibut in black pepper sauce, seasonal vegetables and fried rice
Seared beef fillet with café de paris butter, seasonal vegetables and fondant potatoes
Saffron fettucine with portobello mushrooms in a tomato basil sauce
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Warm cherry clafoutis with cherry ice cream and citrus salad
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Pralines
To end on a sweet note
Breakfast from Zurich to Singapore
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli Plain or fruit yoghurt
Wholesome Beginnings
Thai beef kway teow soup
Rice noodles in beef broth with sliced beef and leafy greens
Breakfast cold platter of smoked salmon, boiled ham, smoked ham, salami,
appenzeller cheese and cambozola cheese
Fresh eggs with grilled pork or chicken sausage, slow roasted vine ripened tomato,
Fresh mushrooms
baked, soft boiled or scrambled on roesti potatoes
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ346 MAN-ZRH-SIN (SR1/L/B) 104-2.2. 07-10 FC
Oct 13, 2005, 6:06 am
#160
Join Date: Jan 2002
Posts: 2,691
SQ996 SIN-BKK-NRT Sept 2005
Light meal from Singapore to Bangkok
Appetisers
Seared scallops with mango, young lettuce, assorted cherry tomato and cocktail dressing
Main Courses
Ah Yat’s style braised seabass with pickled vegetables in “haw” fruit
Sweet and sour sauce served with fried rice
Oven roasted chicken breast served with Pommery mustard sauce,
Roasted portobello mushroom and mashed potato
Thai style fried rice with shrimp paste served with sweet port,
Green mango, crispy dried shrimps
And cashew nuts
Fresh Fruit
A selection of fresh fruit
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Supper from bangkok to tokyo
appetisers
Chilled prawns with fine mixed salad and mango chilli salsa
soup
Beef consomme with spinach “royale” and tomato
Main Courses
Seabass fillet with old style mustard seeds, white wine sauce,
Baby seasonal vegetables and potato
Gyuniku Teriyaki
Teriyaki style beef fillet served with seasonal vegetables and steamed rice
Braised chicken with ginger and spring onion served with seasonal vegetables and steamed rice
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Sesame crčme brulee garnished with fresh strawberry and green tea sauce
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ996XC SIN-BKK-NRT (LM/S1) 215-1.1. 09 FC
Appetisers
Seared scallops with mango, young lettuce, assorted cherry tomato and cocktail dressing
Main Courses
Ah Yat’s style braised seabass with pickled vegetables in “haw” fruit
Sweet and sour sauce served with fried rice
Oven roasted chicken breast served with Pommery mustard sauce,
Roasted portobello mushroom and mashed potato
Thai style fried rice with shrimp paste served with sweet port,
Green mango, crispy dried shrimps
And cashew nuts
Fresh Fruit
A selection of fresh fruit
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Supper from bangkok to tokyo
appetisers
Chilled prawns with fine mixed salad and mango chilli salsa
soup
Beef consomme with spinach “royale” and tomato
Main Courses
Seabass fillet with old style mustard seeds, white wine sauce,
Baby seasonal vegetables and potato
Gyuniku Teriyaki
Teriyaki style beef fillet served with seasonal vegetables and steamed rice
Braised chicken with ginger and spring onion served with seasonal vegetables and steamed rice
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Sesame crčme brulee garnished with fresh strawberry and green tea sauce
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ996XC SIN-BKK-NRT (LM/S1) 215-1.1. 09 FC
Oct 13, 2005, 6:23 am
#161
Join Date: Jan 2002
Posts: 2,691
SQ 25 JFK-FRA-SIN Oct 2005 courtesy of TGflyergirl
Dinner from New York to Frankfurt
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Chilled steamed Maine lobster served with choice of cocktail sauce
Or Thai sweet chilli sauce
soup
Philadelphia pepper pot
Chicken chowder with capsicums, beef tripe and onion
Oriental clear broth with spinach
Salad
Fine field greens
Lemon vinaigrette
Honey mustard lime dressing
Main Courses
Simmered beef rib in rich broth with spinach, carrot,
Potato, fava and green beans
Muscovy duck breast with jus and apple, roasted vegetables and
Fingerling potatoes
Roasted cod fillet with preserved black beans and sesame oil,
Seasonal vegetablesand fried rice
Cold angel hair pasta with shredded vegetables in extra virgin olive oil dressing,
Seared asparaus-roma tomato and pesto sauce
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Bitter chocolate tart with peanut butter ice cream
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Pralines
To end on a sweet note
Continental breakfast from New York to Frankfurt
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Lunch from Frankfurt to Singapore
canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Pomodori basil salmon with fennel salad
soup
Broth of chicken with root vegetables
Chilled gazpacho soup
Salad
Fine field greens
Yoghurt dressing
Balsamic herb dressing
Main Courses
Corn-fed chicken with wild rice-dried cranberry-apple and walnut
Spicy fish in banana leaf, beans, carrots, mushrooms and coconut rice
Seared New Zealand lamb loin in red wine with vegetables and potatoes
Rainbow fettucine forestiere
Tri-colour fettucine with porcini and portobello
mushrooms in herb-tomato sauce
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Ice cream with fresh berries on a piece of chocolate
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Pralines
To end on a sweet note
Breakfast from Frankfurt to Singapore
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli Plain or fruit yoghurt
Wholesome Beginnings
Kway teow soup
Rice noodles in chicken and chinese greens in broth
German breakfast
Local sausage, cooked ham, salami, cheese and fresh eggs
prepared on board
Free range eggs prepared on-board
With bacon or sausage, vine ripened tomato, mushrooms
baked, boiled or scrambled
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ25 JFK-FRA-SIN (D/CB/L/B) 13-2.2. 07-10 FC
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Chilled steamed Maine lobster served with choice of cocktail sauce
Or Thai sweet chilli sauce
soup
Philadelphia pepper pot
Chicken chowder with capsicums, beef tripe and onion
Oriental clear broth with spinach
Salad
Fine field greens
Lemon vinaigrette
Honey mustard lime dressing
Main Courses
Simmered beef rib in rich broth with spinach, carrot,
Potato, fava and green beans
Muscovy duck breast with jus and apple, roasted vegetables and
Fingerling potatoes
Roasted cod fillet with preserved black beans and sesame oil,
Seasonal vegetablesand fried rice
Cold angel hair pasta with shredded vegetables in extra virgin olive oil dressing,
Seared asparaus-roma tomato and pesto sauce
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Bitter chocolate tart with peanut butter ice cream
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Pralines
To end on a sweet note
Continental breakfast from New York to Frankfurt
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Lunch from Frankfurt to Singapore
canapes
Satay
With onion, cucumber and spicy peanut sauce
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Pomodori basil salmon with fennel salad
soup
Broth of chicken with root vegetables
Chilled gazpacho soup
Salad
Fine field greens
Yoghurt dressing
Balsamic herb dressing
Main Courses
Corn-fed chicken with wild rice-dried cranberry-apple and walnut
Spicy fish in banana leaf, beans, carrots, mushrooms and coconut rice
Seared New Zealand lamb loin in red wine with vegetables and potatoes
Rainbow fettucine forestiere
Tri-colour fettucine with porcini and portobello
mushrooms in herb-tomato sauce
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Ice cream with fresh berries on a piece of chocolate
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Pralines
To end on a sweet note
Breakfast from Frankfurt to Singapore
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli Plain or fruit yoghurt
Wholesome Beginnings
Kway teow soup
Rice noodles in chicken and chinese greens in broth
German breakfast
Local sausage, cooked ham, salami, cheese and fresh eggs
prepared on board
Free range eggs prepared on-board
With bacon or sausage, vine ripened tomato, mushrooms
baked, boiled or scrambled
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ25 JFK-FRA-SIN (D/CB/L/B) 13-2.2. 07-10 FC
Oct 13, 2005, 6:36 am
#162
Join Date: Jan 2002
Posts: 2,691
SQ345 SIN-ZRH-MAN October 2005 courtesy of TGflyergirl
Supper from Singapore to Zurich
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Duck Foie Gras with palm hearts and noodles of vegetables
Balsamic dressing
soup
Roasted tomato soup with pine nuts, spring onions and
Crčme fraiche
Main Courses
Cod fillet with olive oil and citrus sauce, baby carrots,
Asparagus, ginger and coriander potatoes
Ayam satay
Grilled chicken on bamboo skewer with rice cake, cucumber,
onion and peanut sauce
Cantonese prawn dumplings in superior soup with leafy greens and flower mushrooms
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Breakfast from Singapore to Zurich
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli Plain or fruit yoghurt
Wholesome Beginnings
Khao Thom
Thai Style rice porridge with chicken, pork meatballs and fish cake
Panfried veal sausage in morel jus
With roasted tomato, leaf spinach and new potatoes
Fresh eggs with bacon or sausage, grilled tomato and sauteed mushrooms
baked, soft boiled or scrambled on hash brown potatoes
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Refreshment from Zurich to Manchester
Light bites
Focaccia sandwich with smoked salmon and salad
Tomato and smoked turkey in herb croissant
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ345 SIN-ZRH-MAN (S1/B/SR1) 105-2.1 07-10 FC
Appetisers
Chilled petrossian caviar
With melba toast and condiments
Duck Foie Gras with palm hearts and noodles of vegetables
Balsamic dressing
soup
Roasted tomato soup with pine nuts, spring onions and
Crčme fraiche
Main Courses
Cod fillet with olive oil and citrus sauce, baby carrots,
Asparagus, ginger and coriander potatoes
Ayam satay
Grilled chicken on bamboo skewer with rice cake, cucumber,
onion and peanut sauce
Cantonese prawn dumplings in superior soup with leafy greens and flower mushrooms
Cheese!
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
from the bakery
Oven fresh rolls
with a choice or extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Breakfast from Singapore to Zurich
Juices
A choice of apple, tomato and freshly squeezed orange
Fruit
Fresh fruit plate
Light Starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli Plain or fruit yoghurt
Wholesome Beginnings
Khao Thom
Thai Style rice porridge with chicken, pork meatballs and fish cake
Panfried veal sausage in morel jus
With roasted tomato, leaf spinach and new potatoes
Fresh eggs with bacon or sausage, grilled tomato and sauteed mushrooms
baked, soft boiled or scrambled on hash brown potatoes
from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
Refreshment from Zurich to Manchester
Light bites
Focaccia sandwich with smoked salmon and salad
Tomato and smoked turkey in herb croissant
Hot Beverages
Freshly brewed coffee
Espresso or cappucino
Selection of tea
SQ345 SIN-ZRH-MAN (S1/B/SR1) 105-2.1 07-10 FC
Oct 14, 2005, 12:38 am
#163
Join Date: Aug 2001
Location: SFO
Programs: United 1K 2MM / Marriott LTP
Posts: 5,071
SQ 1 SFO-HKG-SIN October 2005
Supper from San Francisco to Hong Kong
Appetisers
King prawns with white and green asparagus salad, mache lettuce, citrus vinaigrette
Assorted dried meat
Parma ham, prosciutto duck breast and air dried beef served with melon chutney
Soup
Cream of mushroom served with sauteed duck confit and chanterelle mushrooms
Main Courses
*Loin of lamb stuffed with mint and roasted garlic, chick pea puree and fava beans
Oven roasted corn fed chicken served with heirloom tomtato salsa, natural jus, roasted lobster mushroom
Rice congee cooked with slice halibut and topped with Chinese cruellers
Cheese
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Champagne sorbet with persimmon salad and tuile
From the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
SQ1D SFO-HKG-SIN (S1/B/BRN) 1-1.1 10 FC
Breakfast from San Francisco to Hong Kong
Juices
A choice of apple, tomato, or freshly squeezed orange
Fruit
Fresh fruit plate
Light starters
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
Wholesome beginnings
Abalaone and crabmeat noodle soup
Egg noodles in rich broth garnished with sliced abalone, crabmeat and vegetables
French toast stuffed with blueberry compote and cream cheese servedwith scallion turkey sausages
Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with cured 81 ham or teriyaki sausage
From the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ1D SFO-HKG-SIN (S1/B/BRN) 1-1.2 10 FC
Brunch from Hong Kong to Singapore
Juices
A choice of apple, tomato, or freshly squeezed orange
Fruit
Fresh fruit plate
Light starters
Choice of cereals or yoghurt
Cornflakes or Rice krispies with milk
Plain or fruit yoghurt
Main courses
Chiu chow chok
Rice porridge with braised soya chicken, egg and beancurd, beans with preserved vegetables and chicken floss
Pan fried Norwegian salmon fillet
served with asparagus veloute, roasted mille feuille vegetables and tomato confit
Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with choice of bacon or linguisa pork sausage
Dessert
Chocolate platter
Warm soft centre chocolate cake, bitter chocolate ice cream and chocolate mousse served with vanilla sauce
From the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ1D SFO-HKG-SIN (S1/B/BRN) 1-2.1 10 FC
Appetisers
King prawns with white and green asparagus salad, mache lettuce, citrus vinaigrette
Assorted dried meat
Parma ham, prosciutto duck breast and air dried beef served with melon chutney
Soup
Cream of mushroom served with sauteed duck confit and chanterelle mushrooms
Main Courses
*Loin of lamb stuffed with mint and roasted garlic, chick pea puree and fava beans
Oven roasted corn fed chicken served with heirloom tomtato salsa, natural jus, roasted lobster mushroom
Rice congee cooked with slice halibut and topped with Chinese cruellers
Cheese
Selection of cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Champagne sorbet with persimmon salad and tuile
From the bakery
Oven fresh rolls
with a choice of extra virgin olive oil or butter
Garlic bread
Hot Beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
* Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
SQ1D SFO-HKG-SIN (S1/B/BRN) 1-1.1 10 FC
Breakfast from San Francisco to Hong Kong
Juices
A choice of apple, tomato, or freshly squeezed orange
Fruit
Fresh fruit plate
Light starters
Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt
Wholesome beginnings
Abalaone and crabmeat noodle soup
Egg noodles in rich broth garnished with sliced abalone, crabmeat and vegetables
French toast stuffed with blueberry compote and cream cheese servedwith scallion turkey sausages
Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with cured 81 ham or teriyaki sausage
From the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ1D SFO-HKG-SIN (S1/B/BRN) 1-1.2 10 FC
Brunch from Hong Kong to Singapore
Juices
A choice of apple, tomato, or freshly squeezed orange
Fruit
Fresh fruit plate
Light starters
Choice of cereals or yoghurt
Cornflakes or Rice krispies with milk
Plain or fruit yoghurt
Main courses
Chiu chow chok
Rice porridge with braised soya chicken, egg and beancurd, beans with preserved vegetables and chicken floss
Pan fried Norwegian salmon fillet
served with asparagus veloute, roasted mille feuille vegetables and tomato confit
Freshly prepared eggs
Baked, soft boiled or scrambled egg on toast served with choice of bacon or linguisa pork sausage
Dessert
Chocolate platter
Warm soft centre chocolate cake, bitter chocolate ice cream and chocolate mousse served with vanilla sauce
From the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey
Hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea
SQ1D SFO-HKG-SIN (S1/B/BRN) 1-2.1 10 FC
Oct 16, 2005, 12:47 am
#165
Join Date: Dec 2002
Location: CVG
Programs: SQ PPS, DL Gold Medallion
Posts: 2,508
SQ865 HKG-SIN Oct '05
Dinner from Hong Kong to Singapore
appetisers
Chilled petrossian caviar
with melba toast and condiments
Tian of king prawns and avocado tartare with chilled vine ripened tomato soup
soup
Cream of celery with smoked chicken
salad
Romaine salad
Romaine lettuce with bacon chips, shaved parmesan cheese, croutons and creamy anchovy garlic dressing
main courses
Grilled veal chop served with Masala wine sauce, sauteed morels and mashed potato
Gaeng Khew Wan Kai
Thai style green curry of chicken with seasonal vegetables and steamed rice
Pan fried truffled polenta served with mushroom ragout, asparagus, mesclun and tomato chutney
cheese
Selection of cheese with garnishes
fresh fruit
A selection of fresh fruit
dessert
Chocolate platter
- Warm soft centre chocolate cake, bitter chocolate ice cream and chocolate mousse served with vanilla sauce
from the bakery
Oven fresh rolls
With a choice of extra virgin olive oil or butter
Garlic bread
hot beverages
Freshly brewed coffee
Espresso or Cappuccino
Selection of tea
pralines
To end on a sweet note
----
Shi Quan Shi Mei* – “A complete and perfect Chinese culinary experience”
cold xiao chi
Roast duck with pomelo salad
Sliced pork knuckle with rice noodle salad
Cuttlefish with ginger and spring onion
Abalone with "kong choy" salad
cuisine from the wok’s
Seafood in XO sauce
Seabass with pickled vegetables in sweet and sour sauce
Stir fried beef with garlic and chilli
Braised mushroom, gingko nuts and Chinese greens
from the paddyfields
Choice of steamed rice or porridge
soup
Pork and dried duck gizzard soup
a sweet note
Sea coconut, fungus, red dates and lotus seed soup
selection of Chinese teas
Jasmine, Oolong, Tie Guan Yin, Pu-erh
* Exclusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong
===
Wines
champagne
Dom Perignon 1998
Krug Grande Cuvee
white wines
Erdener Treppchen Riesling Kabinett 2003 Dr Loosen
Meursault 2000
red wines
Beaune Avaux Premier Cru 1998
Chateau Cos d'Estournel 1998 Sainte Estephe
port
Warre's twenty year old tawny
appetisers
Chilled petrossian caviar
with melba toast and condiments
Tian of king prawns and avocado tartare with chilled vine ripened tomato soup
soup
Cream of celery with smoked chicken
salad
Romaine salad
Romaine lettuce with bacon chips, shaved parmesan cheese, croutons and creamy anchovy garlic dressing
main courses
Grilled veal chop served with Masala wine sauce, sauteed morels and mashed potato
Gaeng Khew Wan Kai
Thai style green curry of chicken with seasonal vegetables and steamed rice
Pan fried truffled polenta served with mushroom ragout, asparagus, mesclun and tomato chutney
cheese
Selection of cheese with garnishes
fresh fruit
A selection of fresh fruit
dessert
Chocolate platter
- Warm soft centre chocolate cake, bitter chocolate ice cream and chocolate mousse served with vanilla sauce
from the bakery
Oven fresh rolls
With a choice of extra virgin olive oil or butter
Garlic bread
hot beverages
Freshly brewed coffee
Espresso or Cappuccino
Selection of tea
pralines
To end on a sweet note
----
Shi Quan Shi Mei* – “A complete and perfect Chinese culinary experience”
cold xiao chi
Roast duck with pomelo salad
Sliced pork knuckle with rice noodle salad
Cuttlefish with ginger and spring onion
Abalone with "kong choy" salad
cuisine from the wok’s
Seafood in XO sauce
Seabass with pickled vegetables in sweet and sour sauce
Stir fried beef with garlic and chilli
Braised mushroom, gingko nuts and Chinese greens
from the paddyfields
Choice of steamed rice or porridge
soup
Pork and dried duck gizzard soup
a sweet note
Sea coconut, fungus, red dates and lotus seed soup
selection of Chinese teas
Jasmine, Oolong, Tie Guan Yin, Pu-erh
* Exclusively created by Yeung Koon Yat of Forum Restaurant, Hong Kong
===
Wines
champagne
Dom Perignon 1998
Krug Grande Cuvee
white wines
Erdener Treppchen Riesling Kabinett 2003 Dr Loosen
Meursault 2000
red wines
Beaune Avaux Premier Cru 1998
Chateau Cos d'Estournel 1998 Sainte Estephe
port
Warre's twenty year old tawny
Last edited by MovieMan; Oct 16, 2005 at 12:51 am