F menu
Jul 28, 2005, 12:14 pm
#91
Join Date: Mar 2005
Location: SIN & elsewhere
Programs: Star going on Oneworld
Posts: 219
I can't believe you guys are comparing menus and deciding which flight to take based on menu selections. But then again, coming from Singapore, I've experienced similar traits like my countrymen... like driving 20km to the other side of the island just to have a certain noodle dish!
Anyway, I'd like some opinions here...
TG is offering the new A346 aircraft on some routes to Melbourne. They offer the new F seats.
I haven't taken TG for a long time.. how do you think their offerings are in F when compared to SQ?
I'm cashing in on my non-status US MP account and will redeem a F award from HK/BKK to Melbourne. (Haven't decided where I am to depart from yet).. and am deciding between TG and SQ.
Where does SQ serve caviar from? ex-Australia as opposed to ex-SIN? Is it because the flights departing SIN are too late? ie 855pm and 1140pm to Melbourne?
Thank you y'all!
Anyway, I'd like some opinions here...
TG is offering the new A346 aircraft on some routes to Melbourne. They offer the new F seats.
I haven't taken TG for a long time.. how do you think their offerings are in F when compared to SQ?
I'm cashing in on my non-status US MP account and will redeem a F award from HK/BKK to Melbourne. (Haven't decided where I am to depart from yet).. and am deciding between TG and SQ.
Where does SQ serve caviar from? ex-Australia as opposed to ex-SIN? Is it because the flights departing SIN are too late? ie 855pm and 1140pm to Melbourne?
Thank you y'all!
Jul 28, 2005, 1:42 pm
#92
Join Date: Sep 2002
Location: Heading to Costco for more popcorn...
Programs: UA 1K 2MM Flier, SPG Plt, Hilton Dia
Posts: 8,461
Originally Posted by MovieMan
Yet another SQ67 menu, notable only because it's the first menu I've posted. ...
...
Jul 28, 2005, 3:00 pm
#93
Join Date: Sep 2003
Location: London
Programs: Bonvoy Titanium, IHG Spire Ambassador, Qatar Gold, Etihad Gold, TK Gold, BA Silver, Emirates Silver
Posts: 1,458
Originally Posted by ws8n
Dang, you were in HKG on Fri? I was there from Thurs thru Sun. O well, hope I can make it for the SIN-Do on Aug 6th. I reckon you will be there.
I owe StarG lunch cause I flaked out on him on Wed...hope he's not too mad...
Yes by all means contact me when in town!
Def not gonna make it to SIN for 6th Do...schedule too packed...back in Jak Aug 27th...unless I go to the Indo conference in NYC Sept 15th...which I am mulling...
Jul 28, 2005, 3:07 pm
#94
Join Date: Sep 2003
Location: London
Programs: Bonvoy Titanium, IHG Spire Ambassador, Qatar Gold, Etihad Gold, TK Gold, BA Silver, Emirates Silver
Posts: 1,458
Originally Posted by WildRice
I can't believe you guys are comparing menus and deciding which flight to take based on menu selections. But then again, coming from Singapore, I've experienced similar traits like my countrymen... like driving 20km to the other side of the island just to have a certain noodle dish!
Aug 15, 2005, 11:05 am
#96
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
SQ 11 F Photos
Well, just to share, I have my most recent SQ 11 photos of the F meals. Hope you all like them...
Here is the link:
SIN DO 6 Aug 2005
Will uploads more pics from other flights later.
Here is the link:
SIN DO 6 Aug 2005
Will uploads more pics from other flights later.
Aug 17, 2005, 11:59 pm
#98
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
SQ11 LAX-NRT Jul-Oct 2005
Lunch from los angeles to tokyo
international selection
appetisers
Chilled petrossian caviar
With melba toast and condiments
Seared spiced tuna served with avocado tartare and chilled vine ripened tomato soup
soup
Clear chicken broth with bamboo piths and mushrooms
Summer sweetcorn chowder garnished with lobster and cilanto pesto
salad
Caesar Salad
Romaine lettuce with bacon, Parmesa cheese, croutons and anchovy-garlic dressing
main courses
Seared Chilean bass with truffle crust in sauce verjus, grapes, pak choi, leak and artichoke
Chinese style stir fried prawns in creamy garlic sauce, selected vegetables and fried rice
Rice cannelloni with herbed goat cheese served with simmered "barrigoule" style young vegetables
cheese
Selection of cheese with garnishes
fresh fruit
A selection of fresh fruit
dessert
Warm peach "financier" served with vanilla ice cream and sauuteed peach
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
lunch from los angeles to tokyo
kyo-kaiseki
Sakizuke
PrawBoiled pike, rolled minced chicken with seaweed and soybeans
Ha-Sun
Beef with vegetables and grated radish in ponzu sauce
Mukouzuke
Rolled egg and rolled conger eel with burdock roots
Men
Cold noodles
Dainomono
Grilled seabass with salt, asparagus and mushroom
Takiawase
Eggplant and chicken in starch sauce
Suzakana
Grilled eel and cucumber with wakame seaweed
Gohan & Kounomono
Steamed rice and pickles
Tome-Wan
Soup with whiting, leeks and seaweed
Mizugashi
Ocha
Green tea
Light meal from los angeles to tokyo
international selection
appetisers
King prawns with white and green asparagus salad, mache lettuce, citrus vinaigrette
main courses
Chicken noodle soup
Egg noodles in rich chicken stock garnished with sliced salt baked chicken and green vegetable
Grilled striploin with green peppercorn sauce, heirloom tomato salad, ranch dressing
dessert
Cheese cake tart with assorted cherry salad and pinot noir glaced
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
light meal from los angeles to tokyo
kyo-kaiseki
Ha-Sun
Yuzu flavoured grilled bluefish, salmon with lotus root and pickled ginger
Dainomono
Braised duck with eggplant
Gohan & Kounomono
Steamed rice and pickles
Tome-Wan
Miso soup
Mizugashi
Ocha
Green tea
international selection
appetisers
Chilled petrossian caviar
With melba toast and condiments
Seared spiced tuna served with avocado tartare and chilled vine ripened tomato soup
soup
Clear chicken broth with bamboo piths and mushrooms
Summer sweetcorn chowder garnished with lobster and cilanto pesto
salad
Caesar Salad
Romaine lettuce with bacon, Parmesa cheese, croutons and anchovy-garlic dressing
main courses
Seared Chilean bass with truffle crust in sauce verjus, grapes, pak choi, leak and artichoke
Chinese style stir fried prawns in creamy garlic sauce, selected vegetables and fried rice
Rice cannelloni with herbed goat cheese served with simmered "barrigoule" style young vegetables
cheese
Selection of cheese with garnishes
fresh fruit
A selection of fresh fruit
dessert
Warm peach "financier" served with vanilla ice cream and sauuteed peach
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
07-10 FC
lunch from los angeles to tokyo
kyo-kaiseki
Sakizuke
PrawBoiled pike, rolled minced chicken with seaweed and soybeans
Ha-Sun
Beef with vegetables and grated radish in ponzu sauce
Mukouzuke
Rolled egg and rolled conger eel with burdock roots
Men
Cold noodles
Dainomono
Grilled seabass with salt, asparagus and mushroom
Takiawase
Eggplant and chicken in starch sauce
Suzakana
Grilled eel and cucumber with wakame seaweed
Gohan & Kounomono
Steamed rice and pickles
Tome-Wan
Soup with whiting, leeks and seaweed
Mizugashi
Ocha
Green tea
07-08 FC
Light meal from los angeles to tokyo
international selection
appetisers
King prawns with white and green asparagus salad, mache lettuce, citrus vinaigrette
main courses
Chicken noodle soup
Egg noodles in rich chicken stock garnished with sliced salt baked chicken and green vegetable
Grilled striploin with green peppercorn sauce, heirloom tomato salad, ranch dressing
dessert
Cheese cake tart with assorted cherry salad and pinot noir glaced
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
07-10 FC
light meal from los angeles to tokyo
kyo-kaiseki
Ha-Sun
Yuzu flavoured grilled bluefish, salmon with lotus root and pickled ginger
Dainomono
Braised duck with eggplant
Gohan & Kounomono
Steamed rice and pickles
Tome-Wan
Miso soup
Mizugashi
Ocha
Green tea
07-08 FC
Aug 18, 2005, 6:59 am
#99
Join Date: Oct 1999
Location: New York
Posts: 7,345
SQ 1 SFO-HKG-SIN August 2005
My first contribution to this wonderful thread... meal pictures of SQ 1 HKG-SIN will show up soon in the trip report section, but let me give you the full menu transcript from SFO to SIN via HKG and its wine list.
SQ1B SFO-HKG-SIN (S1/B/BRN) 1-1, 1 08 FC
Wine List
Dom Perignon 1996
Krug Grande Cuvee
White Wines
Urziger Wurzgarten Riesling Kabinett 2000
Erdener Treppchen Riesling Kabinett 2003 Dr Loosen
Meridian Edna Valley Reserve Chardonnay 2001
Red Wines
1999 Sequoia Grove Cabernet Sauvignon
Chateau Cos D’Estournel 1998 Saint Estephe
Port
Warre’s twenty years old tawny
Supper from San Francisco to Hong Kong
Appetizers
Warm Dungness crabcake served with Thai Curry Sauce and salad
Smoked Salmon Loin served with baby lettuces and lemon
Soup
Summer Sweetcorn chowder garnished with lobster and cilantro pesto
Main Courses
Seared Beef fillet in Madeira jus, cream corn, Kenyan beans and baked potato with pancetta
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Chiu Chow Chok
Rice porridge with braised soya chicken, egg and beancurd, beans with preserved vegetables and fish floss
Sauteed Lobster with pancetta in tomato sauce, buttered asparagus, and capeline with vegetable
Cheese
Selection with cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Opera cake served with Coffee sauce
Fresh the bakery
Over fresh Rolls
Garlic Bread
Hot beverages
Breakfast
Juices
A choice of apple, tomato, and freshly squeezed orange juice
Fruit
Fresh Fruit Plate
Light Starters
Choice of cereals or cornflakes
Cornflakes or Special K with milk
Plain or fruit yogurt
Main Courses
Wanton Mee
Egg noodles in rich pork broth ganished with shrimp dumplings and leafy greens
American Hotcake served with fresh peach salad, ricotta cheese, and scallion turkey sausages
Freshly prepared eggs
Baked, soft-boiled or scrambled egg on roesti potato served with choice of bacon or Italian pork sausage
From the bakery
Assorted breakfast rolls
Butter, Jam, Marmalade, or Honey
Brunch from Hong Kong to San Francisco
Juices
A choice of apple, tomato, and freshly squeezed orange juice
Fruit
Fresh Fruit Plate
Really unique and exotic fruit plate – half sliced peach (delicious), 3 longan with half of the peel removed, and half a kiwi – the presentation was nice and the fruit plate was not the usual kind.
Light Starters
Choice of cereals or cornflakes
Cornflakes with milk or Birchermuesli
Plain or fruit yogurt
I had a bowl of strawberry yogurt –- no plastic cup… the yogurt was served in a soup bowl.
Main Courses
Fish Congee
Rice congee cooked with sliced garoupa fillet and topped with Chinese cruellers
Roasted Cornish game hen served with grainy mustard sauce, braised endive and sautéed potato with onion and bacon
Freshly prepared eggs
Baked, soft-boiled or scrambled egg on toast served with choice of broiled ham or Louisiana beef sausage
I had the fish congee, which was surprisingly good. The fish fillet was fresh, and the congee was not overcooked or too watery. It was just like those served in ground, and the presentation was amazing. A good choice for a light breakfast!
Dessert
White chocolate panna cotta with raspberry soup and sesame tuile
From the bakery
Assorted bread rolls
Butter, Jam, Marmalade, or Honey
Croissants, muffins, and rolls were offered.
SQ1B SFO-HKG-SIN (S1/B/BRN) 1-1, 1 08 FC
Wine List
Dom Perignon 1996
Krug Grande Cuvee
White Wines
Urziger Wurzgarten Riesling Kabinett 2000
Erdener Treppchen Riesling Kabinett 2003 Dr Loosen
Meridian Edna Valley Reserve Chardonnay 2001
Red Wines
1999 Sequoia Grove Cabernet Sauvignon
Chateau Cos D’Estournel 1998 Saint Estephe
Port
Warre’s twenty years old tawny
Supper from San Francisco to Hong Kong
Appetizers
Warm Dungness crabcake served with Thai Curry Sauce and salad
Smoked Salmon Loin served with baby lettuces and lemon
Soup
Summer Sweetcorn chowder garnished with lobster and cilantro pesto
Main Courses
Seared Beef fillet in Madeira jus, cream corn, Kenyan beans and baked potato with pancetta
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Chiu Chow Chok
Rice porridge with braised soya chicken, egg and beancurd, beans with preserved vegetables and fish floss
Sauteed Lobster with pancetta in tomato sauce, buttered asparagus, and capeline with vegetable
Cheese
Selection with cheese with garnishes
Fresh Fruit
A selection of fresh fruit
Dessert
Opera cake served with Coffee sauce
Fresh the bakery
Over fresh Rolls
Garlic Bread
Hot beverages
Breakfast
Juices
A choice of apple, tomato, and freshly squeezed orange juice
Fruit
Fresh Fruit Plate
Light Starters
Choice of cereals or cornflakes
Cornflakes or Special K with milk
Plain or fruit yogurt
Main Courses
Wanton Mee
Egg noodles in rich pork broth ganished with shrimp dumplings and leafy greens
American Hotcake served with fresh peach salad, ricotta cheese, and scallion turkey sausages
Freshly prepared eggs
Baked, soft-boiled or scrambled egg on roesti potato served with choice of bacon or Italian pork sausage
From the bakery
Assorted breakfast rolls
Butter, Jam, Marmalade, or Honey
Brunch from Hong Kong to San Francisco
Juices
A choice of apple, tomato, and freshly squeezed orange juice
Fruit
Fresh Fruit Plate
Really unique and exotic fruit plate – half sliced peach (delicious), 3 longan with half of the peel removed, and half a kiwi – the presentation was nice and the fruit plate was not the usual kind.
Light Starters
Choice of cereals or cornflakes
Cornflakes with milk or Birchermuesli
Plain or fruit yogurt
I had a bowl of strawberry yogurt –- no plastic cup… the yogurt was served in a soup bowl.
Main Courses
Fish Congee
Rice congee cooked with sliced garoupa fillet and topped with Chinese cruellers
Roasted Cornish game hen served with grainy mustard sauce, braised endive and sautéed potato with onion and bacon
Freshly prepared eggs
Baked, soft-boiled or scrambled egg on toast served with choice of broiled ham or Louisiana beef sausage
I had the fish congee, which was surprisingly good. The fish fillet was fresh, and the congee was not overcooked or too watery. It was just like those served in ground, and the presentation was amazing. A good choice for a light breakfast!
Dessert
White chocolate panna cotta with raspberry soup and sesame tuile
From the bakery
Assorted bread rolls
Butter, Jam, Marmalade, or Honey
Croissants, muffins, and rolls were offered.
Aug 18, 2005, 11:20 am
#101
FlyerTalk Evangelist
Join Date: Dec 2003
Posts: 13,145
What a wonderful thread this is as are the C & Y menu ones as well. Some kind FTers are willing to take the time to type out word by word and give potential future flyers a sneak preview of what to eat. ^ Unfortunately I've only flown in Raffles once and that was all the menu I had to share. I never bothered keeping the old ones in Y. 
Aug 18, 2005, 12:16 pm
#103
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
Originally Posted by Rejuvenated
What a wonderful thread this is as are the C & Y menu ones as well. Some kind FTers are willing to take the time to type out word by word and give potential future flyers a sneak preview of what to eat. ^ Unfortunately I've only flown in Raffles once and that was all the menu I had to share. I never bothered keeping the old ones in Y.
Aug 18, 2005, 12:18 pm
#104
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
Originally Posted by peter11
Great food pics CGK. One question....is that BTC crab/noodle soup as good as it looks? It looks fantastic. ^
Will post more pictures for SQ12 NRT-LAX and SQ25 JFK-FRA. And yes, the beef sukiyaki was very very good out from NRT. Lucky me, starting to have beef again.
Aug 18, 2005, 8:06 pm
#105
Original Poster
Join Date: Jul 2002
Programs: UA MM
Posts: 6,984
Just a comparison between SQ12 and TG676 BKK-NRT
Originally Posted by peter11
SQ 12 Menu as of July 17, 2005
Lunch from Singapore to Tokyo
International Selection:
Canapés
Satay
With onion cucumber and spicy peanut sauce
Appetisers
Chilled petrossian caviar with Melba toast and condiments
Salmon two way light smoked salmon tartare and seared salmon with tomato sansho salsa, extra virgin olive oil
Soup
Cappuccino of haricot bean soup with truffle
Cantonese style lotus root soup with peanuts and pork
Salad
Caesar Salad
Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing
Main Courses
Veal cheeks with spring vegetables in broth and creamy horseradish potatoes
Nasi Padang
Indonesian style steamed rice with chicken in coconut cream, prawn with tamarind, fish souffle and mixed vegetables
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
Warm mango tart tatin served with
Mango ice cream and raspberry coulis
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
Originally Posted by CGK
First Course
Fresh fruits
Fuit yoghurt
Cereals
Main Course
Chilean Sea Bass with Miso Sauce, Takara-Yaki
Steamed japanese Rice with Garnitures
Vol-au-Vent filled with Cream Curry Seafood
Steamed Supreme of Chicken Hokien Style
Steamed Thai Hom Mali Rice in Chicken Broth, Mixed Vegetables
Noodle Soup
Fresh Noodles Seved with Garnitures
Soft Boiled Rice seved with Garnitures
(Moo Phaen, Moo Yong Salted Egg, Fried Caramelized Prawn, Canned Pickled Cabbage Salad)
Roll, Croissant, Danish Pastry, Butter, Jam, Honey
Tea, Coffee, Ovaltine
:-: :-: :-:
Open Sandwiches
(Smoked Salmon Pate)
or
Stirfried Chinese Yellow Noodles with Chicken
Tea, Coffee, Ovaltine
Fresh fruits
Fuit yoghurt
Cereals
Main Course
Chilean Sea Bass with Miso Sauce, Takara-Yaki
Steamed japanese Rice with Garnitures
Vol-au-Vent filled with Cream Curry Seafood
Steamed Supreme of Chicken Hokien Style
Steamed Thai Hom Mali Rice in Chicken Broth, Mixed Vegetables
Noodle Soup
Fresh Noodles Seved with Garnitures
Soft Boiled Rice seved with Garnitures
(Moo Phaen, Moo Yong Salted Egg, Fried Caramelized Prawn, Canned Pickled Cabbage Salad)
Roll, Croissant, Danish Pastry, Butter, Jam, Honey
Tea, Coffee, Ovaltine
:-: :-: :-:
Open Sandwiches
(Smoked Salmon Pate)
or
Stirfried Chinese Yellow Noodles with Chicken
Tea, Coffee, Ovaltine
I have the pics for TG. Hope all of you enjoy..
Definitely, it was not great food, and I skipped the light meal before landing at NRT.The link:
TG Lounge, Amenity Kits, and Meals
I know it's not exactly comparable in time of the flight, but SQ12 before May 2005, was a brunch and light meal service, but now it's just a long lunch service.
So, peter11, after comparing the menu, would you rather fly SQ F (SkySuites with a kiss offered as well) or TG F?
Both flights have Dom Perignon.
Last edited by CGK; Aug 18, 2005 at 8:13 pm Reason: To add TG menu