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C Menu
I will start to post some C menu from the flights that I have taken. Hope this will help a little to FTers who plan the trip.
Here are the list (updated 16 AUG 2007, up to post #406): SQ 1 SFO - HKG - SIN (post 23, 123, 162, 382) SQ 2 SIN - HKG - SFO (287, 288, 333) SQ 11 LAX - NRT - SIN (18, 21, 71, 258, 283, 322) SQ 12 SIN - NRT - LAX (5, 72, 196, 402) SQ 15 SFO - ICN - SIN (126, 268, 400, 398) SQ 16 SIN - ICN - SFO (106, 151, 187, 320) SQ 17 YVR - ICN - SIN (58, 114, 271) SQ 18 SIN - ICN - YVR (51, 165, 183, 321, 354) SQ 19 LAX - SIN (10, 154) SQ 20 SIN - LAX (19) SQ 21 EWR - SIN (20, 380) SQ 25 JFK - FRA - SIN (52, 168, 169, 239, 265, 405) SQ 26 SIN - FRA - JFK (161, 180, 282) SQ 28 SIN - TPE - LAX (381) SQ 30 SIN - TPE - LAX (238) SQ 60 SIN - BKK (328, 359, 397) SQ 62 SIN - BKK (95, 147) SQ 63 BKK - SIN (286, 360, 396) SQ 64 SIN - BKK (367) SQ 65 BKK - SIN (111) SQ 67 BKK - SIN (335, 368) SQ 68 SIN - BKK (334) SQ 141 DPS - SIN (158) SQ 142 SIN - DPS (2, 65) SQ 143 DPS - SIN (3, 65, 351) SQ 146 SIN - DPS (92, 158) SQ 147 DPS - SIN (93, 158) SQ 148 SIN - DPS (158) SQ 151 CGK - SIN (379) SQ 152 SIN - CGK (25, 143) SQ 153 CGK - SIN (25, 143) SQ 154 SIN - CGK (241, 365) SQ 155 CGK - SIN (242) SQ 156 SIN - CGK (35) SQ 157 CGK - SIN (35) SQ 160 SIN - CGK (266) SQ 161 CGK - SIN (267) SQ 162 SIN - CGK (188, 361) SQ 163 CGK - SIN (188, 362) SQ 165 CGK - SIN (366) SQ 166 SIN - CGK (153, 263) SQ 167 CGK - SIN (152, 264) SQ 168 SIN - CGK (378) SQ 171 SGN - SIN (391) SQ 172 SIN - SGN (390) SQ 219 SIN - SYD (96, 134, 346, 373) SQ 220 SYD - SIN (97, 329, 343, 372) SQ 221 SIN - SYD (292) SQ 222 SYD - SIN (91, 293) SQ 227 SIN - MEL (232) SQ 228 MEL - SIN (233) SQ 231 SIN - SYD (90, 253) SQ 232 SYD - SIN (252, 376) SQ 237 SIN - MEL (289) SQ 238 MEL - SIN (290) SQ 269 SIN - ADL (399) SQ 281 SIN - AKL (174, 185) SQ 282 AKL - SIN (159, 175) SQ 285 SIN - AKL (123, 272, 317, 327, 358, 369, 370) SQ 286 AKL - SIN (121, 273, 318, 324, 357) SQ 298 SIN - CHC (179) SQ 317 LHR - SIN (145, 199) SQ 318 SIN - LHR (75, 247) SQ 319 LHR - SIN (74, 212, 245) SQ 320 SIN - LHR (24, 160, 163, 249) SQ 321 LHR - SIN (164) SQ 322 SIN - LHR (200, 221) SQ 325 FRA - SIN (149, 171) SQ 326 SIN - FRA (148, 170) SQ 327 MAN - SIN (87) SQ 333 CDG - SIN (349, 350, 364) SQ 334 SIN - CDG (333, 363) SQ 339 FCO - SIN (79) SQ 340 SIN - FCO (82) SQ 345 ZRH - SIN (401) SQ 346 SIN - ZRH (403) SQ 352 SIN - CPH (310) SQ 407 DEL - SIN (244, 375) SQ 408 SIN - DEL (243, 374) SQ 460 SIN - LHE - KHI - SIN (384, 385, 386) SQ 460 SIN - KHI - LHE - SIN (387, 388, 389) SQ 468 SIN - CMB (127) SQ 469 CMB - SIN (127) SQ 478 SIN - JNB (28) SQ 479 JNB - SIN (29, 240) SQ 602 SIN - ICN (352) SQ 603 ICN - SIN (353) SQ 802 SIN - BJS (62) SQ 805 PVG - SIN (270) SQ 806 SIN - PVG (269) SQ 815 PVG - SIN (345) SQ 821 BJS - SIN (63) SQ 836 SIN - PVG (344) SQ 857 HKG - SIN (104) SQ 861 HKG - SIN (237, 301) SQ 862 SIN - HKG (236, 301) SQ 868 SIN - HKG (103) SQ 872 SIN - TPE (260) SQ 873 TPE - SIN (262) SQ 875 TPE - SIN (262) SQ 876 SIN - TPE (261) SQ 882 SIN - ICN (102, 172) SQ 883 ICN - SIN (102, 173) SQ 910 SIN - MNL (394) SQ 937 MNL - SIN (395) SQ 973 KIX - BKK - SIN (299, 338/339) SQ 974 SIN - BKK - KIX (100) SQ 981 NGO - SIN (341) SQ 982 SIN - NGO (340) SQ 985 KIX - SIN (54) SQ 986 SIN - KIX (54, 337) SQ 989 FUK - SIN (316) SQ 990 SIN - FUK (315) SQ 995 NRT - BKK - SIN (122, 259) SQ 997 NRT - SIN (112,, 113, 181, 326) SQ 998 SIN - NRT (109, 110, 182, 325) Wine and Beverage (274) |
Sq 142 Sin - Dps
Brunch menu
A Fresh Start A choice of apple, tomato and freshly squeezed orange A selection of fresh fruit The Main Event Egg noodles with braised beef brisket and vegetables Pan roasted chicken with mushroom onion sauce, mixed seasonal vegetables and rosemary garlic potatoes Vegetable frittata with tomato, asparagus and chicken chipolata A Sweet Note Lemon panna cotta From the Bakery Choic of bread rolls Butter - Fruit preserve A Connoisseur's Choice Gourmet coffee Selection of tea |
Sq 143 Dps - Sin
Lunch menu
A Savoury Note Seasonal salad with marinated prawns and asparagus The Main Event Baked kingfish fillet with braised white beans, mussels and spinach Stirfried sliced beef with pineapple, seasonal vegetables and steamed rice Kuzi kambing Indonesian lamb curry with seasonal mixed vegetables and steamed rice A Sweet Note Coconut milk pudding with green "chendol" and sweet corn A Connoisseur's Choice Gourmet coffee Selection of tea |
Originally Posted by CGK
I will start to post some C menu from the flights that I have taken. Hope this will help a little to FTers who plan the trip.
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SQ 12 SIN - NRT - LAX (May 2005)
singapore - tokyo
Lunch menu To Nibble On... Satay With onion, cucumber and spicy peanut sauce A Savoury Note Prawn with nicoise salad Sauteed prawns with potato, green beans, olives, quail eggs, tomatoes and mache lettuce served with citrus vinaigrette Japanese cold noodles The Main Event Chicken "jibuni and terini" served with simmered vegetables and ginger flavoured steamed rice Wok fried beef in black bean sauce served with braised beancurd and vegetables, fried rice Pan fried seabass served with creamy chardonnay sauce, lentil and vegetable stew, buttered asparagus The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit Cherry ice cream with chunky chocolate and whole cherry served with vanilla sauce and tuile A Connoisseur's Choice Gourmet coffee Selection of tea and pralines tokyo - los angeles Dinner menu To Nibble On... Satay With onion, cucumber and spicy peanut sauce A Savoury Note Lobster with eggplant "caviare" Marinated lobster, eggplant pureed with sauteed vegetables and mesclun served with choice of balsamic or Oriental dressing Japanese cold noodles The Main Event Braised beef cheeks in red wine with portobello mushrooms, fingerling potatoes and green sauce Combination of Japanese style halibut with mustard mayonnaise, gratinated salmon with natural cheese and tilefish teriyaki with wild vegetables and steamed rice Thai style chicken and vegetables in green curry served with steamed rice Spaghetti pasta with chunky bacon carbonara style and cajun spiced pork chop The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit Bitter chocolate ice cream with Amanatsu orange salad A Connoisseur's Choice Gourmet coffee Selection of tea and pralines tokyo - los angeles Breakfast menu A Frest Start A choice of apple, tomato and freshly squeezed orange Fresh fruit A Healthy Note Choice of cereals Cornflakes or raisin bran with milk The Main Event Japanese breakfast Grilled spotted mackerel and bamboo shoot served with yuan sauce, spring vegetables, steamed rice and miso soup Braised egg noodles with prawns, scallops and leafy greens Chive omelette served with chicken chipolata, roasted tomato and hash brown potato From the bakery Assorted breakfast rolls Butter - Fruit preserve A Connoisseur's Choice Gourmet coffee Selection of tea |
Great menu threads! ^
Thanks for taking the time to do this. |
Anyone know the menu for SQ 11? Is it the same as SQ12? How about SQ 2? Thanks.
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Curious if anyone has the current C menu for SQ19? Thanks!
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Originally Posted by cawhite60156
Curious if anyone has the current C menu for SQ19? Thanks!
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cawhite60156, here's an SQ19 Raffles Class menu from February 2005.
Although it is not quite current, I hope this can be useful. Thanks to oontiveros who gave me this menu. DINNER MENU (Los Angeles – Singapore) Round Off the Evening with A Scrumptious Meal and Sip of Champagne A Tantalising Note Rice Paper Roll Choice of prawn or roast duck with lettuce, vegetables, mung bean noodles, seasoned in rice paper Tasty Beginnings Combination of wild mushrooms and roasted duck with Caesar salad and warm light cream of mushroom soup The Main Event Harissa rubbed Northern Atlantic halibut fillet, boiled fingerling potato with yoghurt, spinach with pine-nuts and raisin Exclusively created by Nancy Oakes of Boulevard, San Francisco Grilled 6oz New York cut steak served with pommery mustard sauce, roasted vegetables and garlic mashed potato Stir fried maine lobster in XO sauce served with selected vegetables and steamed rice Wakadori teriyaki Japanese style soya glaced chicken served with seasonal vegetables and steamed rice The Cheese Corner Californian brie Sweet and creamy with soft, spreadable texture Comte Complex with a nutty caramelized flavour Saint Maure Moist soft goat cheese with a natural rind Served with apricot paste, seasonal fruit, walnut and biscuit. Fresh Pickings Fruits in season Sweet Overtones Choice of banana walnut ice cream or Opera cake Both served with chocolate sauce Tranquil Finale Gourmet Coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA « Kilimanjaro » Premium Tea Selection Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea Pralines BETWEEN MEALS MENU (Los Angeles – Singapore) Light Bites Between Meals Chicken and mushroom congee Rice congee cooked with poached chicken, flower mushroom and topped with Chinese cruellers Omelette served with stewed vegetables in tomato fondue, chicken artichoke sausage, sautéed potato and yoghurt drink Sauteed prawn served with creamy shiitake mushroom sauce and lemon fettucine pasta Braised black cod in preserved black bean sauce served with fried noodles with vegetables Gourmet coffee Brazil Santos Bourbon / Colombian Supremo Kenyan AA « Kilimanjaro » Premium tea selection Pure ceylon tea / Earl Grey / Darjeeling / Japanese Green Tea / Chinese Oolong Tea / Camomile / Decaffeinated Tea BREAKFAST MENU (Los Angeles – Singapore) Breakfast Time! Our new Breakfast Time! lets you enjoy all the sleep you want, uninterrupted. Simply make your breakfast choice known to our cabin crew before lights out, and you will be awakened in time to enjoy your breakfast selection. The Complete Breakfast Take your pick of the Main Event from our scrumptious selections. Served 3 hours prior to arrival A Tantalizing Note A choice of apple, tomato and freshly squeezed orange juices Tasty Beginnings Choice of cereals or yoghurt Cornflakes or granola with milk The Main Event Sauteed chicken in red wine sauce with confit of lemon slices, fricassee of peas, mushrooms and potatoes Exclusively created by Gordon Ramsay, London Scrambled egg served with broiled ham steak, roasted tomato, sautéed mushroom and roesti potato Selection of dim sum Chinese glutinuous rice with chicken, pork dumplings and prawn dumplings Braised egg noodles with beef rib, mushrooms and leafy greens From The Bakery Freshy baked breads served with butter and preserves Morning Aromas Gourmet coffee Selection of tea Continental Breakfast Delight in this simple yet wholesome meal Served 2 hours prior to arrival Breakfast pastry and preserves, fresh fruit, juice, coffee and tea Our crew will wake you up for the Complete Breakfast if they do not receive your selection. For a More Pleasurable Experience A range of assorted biscuits, instant noodles and hot and cold beverages are available to you to select from throughout the flight. You’ll also be able to enjoy freshly brewed cappuccino and espresso with our range of aromatic Gourmet Coffees including Brazil Santos Bourbon, Colombian Supremo, and Kenyan AA “Kilimanjaro”. You may wish to try one of SIA’s special touches – extra virgin olive oil, as a healthier alternative to butter, to be served with bread. Finally, to complement your meal, our unique Kris Chilli Sauce, made to an original Singapore Airlines recipe, is always available. Last but not least, do let us know if there is anything we can do to make your flight more pleasurable. |
No satay on SQ19? ;)
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Originally Posted by CGK
No satay on SQ19? ;)
But it was on SQ998 NRT-SIN yesterday according to my sis. |
Originally Posted by iowa744fan
Anyone know the menu for SQ 11? Is it the same as SQ12? How about SQ 2? Thanks.
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Originally Posted by CGK
Will try to post SQ11 menu soon. The internet connection where I stayed at the moment is very slow.
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Originally Posted by MAN Flyer
As a matter of interest on what part of the planet are you currently located ?.
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Originally Posted by CGK
No satay on SQ19? ;)
The "Between Meals Menu" overwhelms me, though. Can't understand anyone being so hungry after dinner to eat any more! I can barely build up an appetite for breakfast. ;) |
Originally Posted by StarG
cawhite60156, here's an SQ19 Raffles Class menu from February 2005.
Although it is not quite current, I hope this can be useful. Thanks to oontiveros who gave me this menu...
Originally Posted by CGK
No satay on SQ19?
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Sq11 Lax→nrt→sin(Jan 2004)
Originally Posted by CGK
Will try to post SQ11 menu soon. The internet connection where I stayed at the moment is very slow.
Lunch To Nibble On Satay With onion, cucumber and spicy peanut sauce A Savoury Note Light cream mushroom soup with Chinese roast duck and sour dough cilantro crouton Japanese cold noodles (cha-soba) The Main Event @:-) Atlantic salmon stuffed with lemon and herbs served eith roasted artichoke, fava beans and potato Tori kuwa yaki auteed chicken in soya sauce served with seasonal vegetables and steamd rice Wok fried marinated pork chop served with sweet and sour sauce, steamed broccolini and fried rice Teriyaki beef patty served with sesame bun, gherkin and potato chips @:-) Exclusively created by Ms Nancy Oakes of Boulevard, San Francisco The Cheese Board Selection of cheese with garnuishes A Sweet Note A selection of fresh fruit Banana walnut gelato served with chocolate sauce and chocolate chip cookie crumbs A Connoisseur's Choice Gourmet coffee: Brazil Santos Bourbon, Colombian Supremo, Kenyan AA "Kilimanjaro" Selection of tea:Pure Ceylon Tea, Earl grey, Darjeeling, Japanese Green Tea, Chinese oolong Tea, Camomile, Decaffeinated Tea and pralines Light Meal A Savoury Note Scallops with aspragus and blood orange salad, honey mustard dressing The Main Event Chinese style fried rice with crabmeat, shrimps and eggs Spaghetti pasta with ragout of duck confit and fresh black trumpet mushroom, broccolini and pecorino cheese Yaki soba Japanese style fried noodles with beef and vagetables A Sweet Note Opera cake with coffee sauce A Connoisseur's Choice Gourmet coffee: Brazil Santos Bourbon, Colombian Supremo, Kenyan AA "Kilimanjaro" Selection of tea:Pure Ceylon Tea, Earl grey, Darjeeling, Japanese Green Tea, Chinese oolong Tea, Camomile, Decaffeinated Tea From Tokyo to Singapore Dinner To Nibble On Satay With onion, cucumber and spicy peanut sauce A Savoury Note Zensai Assorted Japanese appetiser of salmon tataki, tamago with eel and salmon roes served with mitsuba lettuce and yuzu shiso dressing Japanese cold noodles(cha-soba) The Main Event @:-) Hamachi no ume shoyu ni Yellowtail fillet simmered in plum flavoured soya sauce, braised leek and flavoured rice Seared beef fillet dusted with procini served with creamy mushroom sauce, sauteed brussles sprout with bacon and mashed potato Hoisin flavoured roast chiken served with steamed asparagus with garlic oil and fried rice @:-) Exclusively created by Mr Yoshihiro Murata of Kikunoi, Kyoto The Cheese Board Selection of cheese with garnuishes A Sweet Note A selection of fresh fruit Red bean ice cream served with orange and green tea sauce A Connoisseur's Choice Gourmet coffee: Brazil Santos Bourbon, Colombian Supremo, Kenyan AA "Kilimanjaro" Selection of tea:Pure Ceylon Tea, Earl grey, Darjeeling, Japanese Green Tea, Chinese oolong Tea, Camomile, Decaffeinated Tea and pralines |
SQ 20 SIN-LAX (May 05)
Dinner Menu Singapore >> Los Angeles
A Tantalizing Note Satay With onion, cucumber and spicy peanut sauce Tataki tuna with wasabi in mini tart Mini choux puff with Thai-style chicken salad Tasty Beginnings Chilled green pea soup with mint and lobster salad *Exclusively created by Georges Blanc of Vonnas, France The Main Event Pan roasted salmon trout on melted young leek, broccolini, fingerling potato and brown butter dressing Grilled rosemary infused chicken breast on steamed white asparagus, sautéed potato and red wine reduction Sukiyaki Simmered beef with beancurd and vegetables in light soya broth served with steamed rice Braised roast pork with beancurd in hot bean sauce served with asparagus, gingko nuts and steamed rice The Cheese Corner Phoques cove camembert Soft and smooth in texture with a mild nutty flavour Stormy washed rind Wild aroma with a soft, mild interior Duck bay Gloucester Firm in texture with a lingering after taste Served with fig paste, grapes, walnut and biscuit Fresh Pickings Fruits in season Sweet Overtones Choice of Haagen-Dazs vanilla ice cream or Haagen-Dazs Rum and raisin ice cream Both served with strawberry coulis Tranquil Finale Gourmet coffee Brazil Santos Bourbon/Colombian Supremo/Kenyan AA “Kilimanjaro” Premium tea selection accompanied with pralines Pure Ceylon Tea/Earl Grey/Darjeeling/Japanese Green Tea/Chinese Oolong Tea/Camomile/Decaffeinated Tea __________________________________________________ ______________ Between Meals Menu Singapore >> Los Angeles Light Bites Between Meals Fish ball noodle soup Noodles in broth served with fish balls and fish cakes Omelette topped with melted jalapeno jack cheese, veal herb sausage, sautéed mushroom, hash brown potato and refreshing yoghurt smoothie Spaghetti pasta with chunky bacon carbonara style and Cajun spiced lamb chops Singapore carrot cake Singapore-style fried savoury radish rice cake with prawns and egg Gourmet coffee Brazil Santos Bourbon/Colombian Supremo/Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea/Earl Grey/Darjeeling/Japanese Green Tea/Chinese Oolong Tea/Camomile/Decaffeinated Tea __________________________________________________ ______________ Before Touch-Down Menu Singapore >> Los Angeles The Complete Breakfast A Tantalizing Note A choice of apple, tomato and freshly-squeezed orange Fresh pomelo and rose apple Tasty Beginnings Choice of cereals or yoghurt Cornflakes with milk or Birchermuesli Plain or fruit yoghurt The Main Event French toast stuffed with orange cream and Grand Marnier, Maine blueberry syrup and teriyaki beef sausages *Exclusively created by Nancy Oakes of Boulevard, San Francisco Assorted dim sum Steamed glutinous rice with chicken, Shanghainese pork dumplings, seafood rolled with beancurd skin Roasted chicken with oyster sauce, braise gluten with vegetables and chicken-flavoured rice Sautéed prawns served with tomato caper sauce, buttered vegetables and olive oil-flavoured mashed potato From the Bakery Freshly baked breads served with butter and preserves Morning Aromas Gourmet coffee Premium tea selection Continental Breakfast Breakfast pastry and preserves, fresh fruit, juice, coffee and tea |
SQ 21 EWR-SIN (Jun 05)
Supper Menu New York >> Singapore
Tasty Beginnings Orzo roasted vegetable salad with marinated lobster The Main Event Corn-fed chicken with polenta cake, shimeji mushrooms and nouilly prat jus *Exclusively created by Alfred Portale of Gotham Bar & Grill, New York Seared tournedos of beef with thyme jus, roasted vegetables and potatoes Wok-fried wild striped bass in black pepper sauce with vegetables and fried rice Stewed lamb shank in red wine jus, selection of vegetables and buttered fettucine The Cheese Corner Old Chatham Hudson valley camembert cheese Soft ripened, luscious and buttery Tomme idyllic Putney Vermont Sweet, tangy, rustic with mold ripened exterior Humboldt fog by cypress grove chevre Central layer and outer cover with ash, goat milk Served with dried apricot, grapes, walnut and biscuit Fresh Pickings Fruits in season Sweet Overtones Apple strudel or macadamia ice cream Both served with fresh berries and coulis Tranquil Finale Gourmet coffee Brazil Santos Bourbon/Colombian Supremo/Kenyan AA “Kilimanjaro” Premium tea selection accompanied with pralines Pure Ceylon Tea/Earl Grey/Darjeeling/Japanese Green Tea/Chinese Oolong Tea/Camomile/Decaffeinated Tea __________________________________________________ ____________ Between Meals Menu New York >> Singapore Light Bites Between Meals Beef bee hoon soup Rice vermicelli in beef broth garnished with sliced beef and bean sprouts Caesar chicken salad With romaine lettuce and dressing Assorted Sushi With pickled ginger and wasabi Herb omelette served with veal sausage, roasted tomato, new potato and a glass of fruity yoghurt drink Gourmet coffee Brazil Santos Bourbon/Colombian Supremo/Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea/Earl Grey/Darjeeling/Japanese Green Tea/Chinese Oolong Tea/Camomile/Decaffeinated Tea __________________________________________________ __________ Breakfast Menu New York >> Singapore The Complete Breakfast A Tantalizing Note A choice of apple, tomato and freshly-squeezed orange Fruit plate with cottage cheese Tasty Beginnings Choice of cereals or yoghurt Cornflakes or All-bran with milk Plain or fruit yoghurt The Main Event Braised beef short ribs with white baby onions, roasted mushrooms, carrots, and mashed potatoes *Exclusively created by Nancy Oakes of Boulevard, San Francisco Braised udon noodles with chicken, Chinese mushrooms and leafy greens Egg Benedict Poached egg with ham and hollandaise sauce, chipolata sausage, grilled tomato and chat potatoes Baked vegetable frittata with chicken-apple sausage, ham and roasted tomato From the Bakery Freshly baked breads served with butter and preserves Morning Aromas Gourmet coffee Premium tea selection Continental Breakfast Breakfast pastry and preserves, fresh fruit, juice, coffee and tea |
SQ 11 LAX - NRT - SIN (Jun 05)
Los Angeles >> Tokyo
lunch menu A Savoury Note Smoked duck and country style duck pate served with fine bean and radish salad, red wine vinaigrette Japanese cold noodles The Main Event Grilled rosemary infused chicken breast on parsnip puree, braised cipolini onions, spring peas and red wine jus Pan roasted local king salmon steak served with sweet miso sauce, roasted shiitake mushrooms, wasabi mashed potato Sukiyaki Simmered beef with beancurd and vegetables in light soya broth served with steamed rice Stir fried prawns in XO sauce served with selected vegetables and steamed rice The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit Vanilla ice cream with strawberry salad and Grand Marnier A Connoisseur's Choice Gourmet coffee Selection of tea and pralines light meal menu A Savoury Note Tian of avocado tartare with prawns, baby lettuces, cherry tomato and citrus dressing The Main Event Warm herb focaccia filled with smoked turkey, cheddar cheese and roasted vegetables accompanied with potato chips Assorted sushi Japanese style vinegared rice topped with marinated seafood Braised ee fu noodles with beef rib, mushrooms and leafy greens A Sweet Note Passion fruit cake with strawberry coulis A Connoisseur's Choice Gourmet coffee Selection of tea Tokyo >> Singapore dinner menu To Nibble On... Satay With onion, cucumber and spicy peanut sauce A Savoury Note Hot smoked salmon salad Oven smoked salmon served with romaine lettuce, parmesan cheese and anchovy-garlic flavoured creamy dressing Japanese cold noodles The Main Event Stuffed cabbage with lamb fondue, served with glaced carrots and fondant potato Wakadori teriyaki Japanese style grilled chicken with soya glaced served with seasonal vegetables and steamed rice Braised Northern Atlantic halibut in black bean sauce served with bamboo shoot, asparagus and fried rice The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit Haagen Dazs caramel and cream ice cream with chocolate sauce and roasted almonds A Connoisseur's Choice Gourmet coffee Selection of tea and pralines SQ11 LAX-NRT-SIN (L/LM/D) 04-06 RC |
Just for comparison, a trip report recently mentioned about the menu for LAX-NRT on NW. Which one sounds more appealing? ;)
Originally Posted by Jaffar
LAX-NRT-SIN on Northwest WBC
Today’s menu was as follows: To begin Cocktail or beverage of choice served with canapés and mixed nuts Western Style Dinner Appetizer Salad Mixed greens with garnish of the day Choice of dressing Main Course Been Tenderloin Topped with fresh leek, tomato and Asiago crust, toasted red potatoes and baby carrots -Or- Roasted Chicken Breast On mushroom ragout with au gratin potatoes and asparagus spears -Or- Jamaican Spiced Hot Smoked Salmon Topped with orange butter on a bed of wild rice Japanese Style Dinner Sakizuke Takiawase Kobachi Soba Osuimono Main Meal: Teriyaki Chicken Both the Western and Japanese Style Dinners are accompanied by: Assorted Breads Dessert A La Carte Fresh Fruit Selection of cheese offered with Port wine Ice cream by Ben & Jerry’s Japanese Style Dissert Gourmet Biscotti Premium Coffee or Tea Liqueurs |
SQ1 HKG-SIN (May 05)
Hong Kong >> Singapore
BRUNCH MENU A Fresh Start A choice of apple, tomato and freshly squeezed orange A selection of fresh fruit A Healthy Note Cereal with low fat or full cream milk The Main Event Fish congee Rice congee cooked with slice garoupa fillet and topped with Chinese crullers Grilled chicken breast in chunky tomato sauce served with eggplant “caviare” and edamame Chive omelette served with turkey scallion sausage, roasted tomato and hash brown potato Stewed white fungus with red dates and dried longan in light syrup From the Bakery Assorted breakfast rolls Butter – Fruit preserve A Connoisseur’s Choice Gourmet coffee Selection of tea |
SQ320 SIN-LHR (May 05)
Singapore >> London
LUNCH MENU A Savoury Note Oriental lobster salad with creamy sauce Cous-cous roasted vegetables salad with scallops and greens. Thousand island or balsamico dressings The Main Event Steamed Oriental style seabass fillet with crispy soya bean crumbs, seasonal vegetables, egg noodles Lamb chop in red wine jus with roasted vegetables and garlic-mashed potatoes Stir-fried chicken with ginger and spring onion, selected vegetables, and fragrant rice Stewed beef in chillies and spices, sliced celery with cauliflower florets and red peppers, steamed rice The Cheese Board Gourmet of cheese with garnishes A Sweet Note A selection of fresh fruit A Connoisseur’s Choice Gourmet coffee Selection of tea DINNER MENU To Nibble On Satay with onion, cucumber and spicy peanut sauce A Savoury Note Salad of asparagus with olive and tomato, marinated prawns and garden greens. Soya vinaigrette or honey mustard dressing The Main Event Spiced muscovy duck breast with apricot-raisin chutney, roasted eggplant and yoghurt flavored basmati rice Braised egg noodles with barbecued pork, Chinese greens Grilled fillet of beef in peppercorn sauce with broccoli, asparagus, carrot, and roasted potatoes Seafood paella (oven braised saffron rice with assorted seafood and olives) The Cheese Board Gourmet of cheese with garnishes A Sweet Note A selection of fresh fruit A Connoisseur’s Choice Gourmet Coffee Selection of tea |
SQ 152 SIN-CGK and SQ 153 CGK-SIN
SQ 152 SIN-08:00 CGK-08:35
SQ 153 CGK-09:35 SIN-12:10 breakfast from singapore to jakarta juices A choice of apple, tomato and fresh orange fruit A selection of fresh fruit wholesome beginnings Nasi uduk Pandan flavoured coconut rice with fried fish, prawns in a spicy sauce, fried egg and vegetable pickles Roti prata with lamb curry Indian bread with lamb curry Chive omelette with chicken sausages, grilled tomato and potatoes from the bakery Assorted breakfast rolls Butter - Fruit preserve hot beverage Coffee - Tea SQ152C SIN-CGK (B) 11-1.1 RC brunch from jakarta to singapore juices A choice of apple, tomato and fresh orange fruit A selection of fresh fruit wholesome beginnings Nasi goreng and sate lilit Indonesian style fried rice with minced seafood satay Grilled beef fillet and chicken with tomato and zucchini fondue, asparagus and roasted potatoes Spinach omelette with veal sausage, grilled tomato, mushrooms and potatoes dessert Coffee cream caramel with chocolate sauce from the bakery Assorted breakfast rolls Butter - Fruit preserve hot beverage Coffee - Tea SQ153C SIN-CGK (BRN) 11-1.1 RC |
Announcing my defection
Gawd this thread always makes me hungry. I'm making up my mind to save up for a ride in SQ Raffles now, looks worth it.
Here's announcing my defection to *A, well not really coz I'll still be working on credits for AA Plat this year, but I'm definitely trying to gain *G next year through Aeroplan! :) |
Curious if anyone has the current C menu for SQ478 and 479? Thanks!
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SQ 478 - Singapore to Johannesburg
Refreshment Menu
To Nibble On Braised Udon Noodles with seafood, black mushrooms and Chinese greens Warm roasted chicken with mozzarella and tomato panini served with potato chips A Sweet Note Fresh fruits A Connoisseur’s Choice Gourmet coffee Selection of tea Breakfast Menu A Fresh Start A choice of apple, tomato and freshly squeezed orange Fresh Fruit A Healthy Note Choice of cereals or yoghurt Cornflakes with milk or birchermuesli Plain or fruit yoghurt The Main Event French toast stuffed with orange cream and Grand Marnier, maine blueberry syrup and sausages *Exclusively created by Nancy Oakes of Boulevard, San Francisco Chicken fun quin with siew mai Stuffed chicken rice rolls with pork dumplings Baked eggs with chicken-apple sausage, grilled tomato, baked beans and potatoes From the Bakery Assorted breakfast rolls Butter – Fruit preserve A Connoisseur’s Choice Gourmet coffee Selection of tea |
SQ 479 - Johannesburg to Singapore
Refreshment Menu
A Savoury Note Caesar salad with poached quail eggs The Main Event Char grilled tournedos of beef with port wine sauce, sautéed spinach, carrots and roasted potatoes *Exclusively created by Gordon Ramsay, London Braised fish fillet with black bean sauce, seasonal vegetables and fried rice Indian style chicken tikka with braised lentil and eggplant, saffron rice The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit A Connoisseur’s Choice Gourmet coffee Selection of tea And pralines Breakfast Menu A Fresh Start A choice of apple, tomato and freshly squeezed orange Fresh Fruit A Healthy Note Choice of cereals or yoghurt Cornflakes with milk or birchermuesli Plain or fruit yoghurt The Main Event Fried noodles with chicken, black mushroom and vegetables Griddled hotcake with blueberry compote, egg frittata, tomato and beef sausage Omelette with cheese sauce, grilled bacon, tomato, sautéed spinach and potatoes From the Bakery Assorted breakfast rolls Butter – Fruit preserve A Connoisseur’s Choice Gourmet coffee Selection of tea |
Can you BTC on the SIn-JNB flights? I realize it leaves in the middle of the night, but no dinner service?
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Originally Posted by BON
Refreshment Menu
A Savoury Note Caesar salad with poached quail eggs The Main Event Char grilled tournedos of beef with port wine sauce, sautéed spinach, carrots and roasted potatoes *Exclusively created by Gordon Ramsay, London Braised fish fillet with black bean sauce, seasonal vegetables and fried rice Indian style chicken tikka with braised lentil and eggplant, saffron rice The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit A Connoisseur’s Choice Gourmet coffee Selection of tea And pralines Breakfast Menu A Fresh Start A choice of apple, tomato and freshly squeezed orange Fresh Fruit A Healthy Note Choice of cereals or yoghurt Cornflakes with milk or birchermuesli Plain or fruit yoghurt The Main Event Fried noodles with chicken, black mushroom and vegetables Griddled hotcake with blueberry compote, egg frittata, tomato and beef sausage Omelette with cheese sauce, grilled bacon, tomato, sautéed spinach and potatoes From the Bakery Assorted breakfast rolls Butter – Fruit preserve A Connoisseur’s Choice Gourmet coffee Selection of tea |
Fra-jfk
Hi All,
What's cooking these days on the AM departures FRA-JFK, SQ 26? Thanks much :) |
Originally Posted by HNL1K
Hi All,
What's cooking these days on the AM departures FRA-JFK, SQ 26? Thanks much :) |
Just for those who are interested for knowing SQ 20 SIN - LAX C Class menu for June 2005, there is no change from the May 2005 that Bon had posted in Post 19. Just completed this flight 3 days ago and was really surprise too as I had it in May as well.
According to IFS, the next menu change for SQ20 in in Jul. Cheers :) |
SQ 156 SIN-CGK and SQ 157 CGK-SIN
SQ156 SIN-10:00 CGK-10:35
light meal from singapore to jakarta appetisers Pasta and vegetable salad main courses Ikan assam padeh Malay style fish in sour auce with stir fried vegetables and steamed rice Cantonese style roast duck with plum sauce, Chinese greens, carrots and noodles Grilled beef fillet with rosemary sauce, roasted vegetables and gratinated potatoes dessert Chocolate walnut gateau hot beverages Coffee - Tea SQ157 CGK-12:20 SIN-14:45 lunch from jakarta to singapore appetisers Salad of artichoke, mushroom and asparagus main courses Tamarind-flavoured fried prawns, seasonal vegetables and turmeric rice Wok fried chicken in five spice sauce, Chinese greens, carrots, mushrooms and fragrant rice Lamb goulash Lamb stewed in paprika and onion with vegetables and potatoes dessert Summer bread pudding with vanilla sauce hot beverages Coffee - Tea |
CGK,
You have inspired me to become an avid menu collector. ^ :D It's a pity of myself on many occasions to have either discarded old menus or not taken them with me after the flights. |
Wow the menus sounds pretty good. I don't know why SQ seemed to have a bad reputation in catering compared to CX. It certainly seems to be more ellaborate than CX.
I am so sick of the preplating on CX and the lack of snack menus on day flights (and they have it on flights to SYD dept @ 2350) go figure! The snack menu on the LAX-SIN is definitely miles better than CX and also the breakfast option as well! Does anyone have the latest SIN-SYD J Class menu? |
Oh and for anyone who wants to compare how CX does in J Class:
CX111 J Menu HKG-SYD: Salad: Seasonal Salad served with Rasberry Vinaigrette (the greens a a bit non fresh) Appetizer: Salmon, Hot Smoked on Cucymber with Peach and Plum Chutney (Ordinary as the fish is tasteless) Main Course Braised minced Pork Ball Shanghainese Style with Vegetable Rice and Chinese Baby Cabbage with Straw Mushrooms and Medlars ( I had this and it is exactly the same as TPE-HKG, There was only 1 small mushroom and a lot of fat pieces of pork. Overall I give it 6/10) Sauteed Seabass Fillet with Leek and Mustard Sauce Roasted Celeriac Mash, Pumpkin with Herbs and French Beans Pan-fried Chicken with Brown Sauce. Olive Crushed New Potatom Roasted pumpkin herbs and French Beans Field Mushroom and Garlic Ravioli with Tomato Cancasse (the guy sat next to me had this. It looked like those Microwave meals you get @ Supermarket) Cheese and Fresh Sesaonal Fruit Dessert: Chocolate Mascarpone Cream Cake served with Rasberry Sauce (This is the best thign from this meal, really enjoyed it) But NO ice cream. Assorted Bread and Rolls Tea and Coffee Pralines BREAKFAST Juice Selection Appetizer - Fresh Seasonal Fruit Fruit Yoghurt, Mueslo or Corn Flakes Main Course - Only ONE choice: Scrambled Eggs with Asparagus - Bacon Sausage Roll, Mushrooms and Bked Tomato Provencale. (This again is EXACTLLY the same as the breakfast selection from HKG-TPE, even on HKG-TPE they offered the Dim Sim as an alternative). Assorted Bread and Tolls - served with Preserves, Joney and Butter Tea and Coffee. |
Originally Posted by rejunivated
CGK,
You have inspired me to become an avid menu collector. ^ :D It's a pity of myself on many occasions to have either discarded old menus or not taken them with me after the flights.
Originally Posted by newcx12345
Wow the menus sounds pretty good. I don't know why SQ seemed to have a bad reputation in catering compared to CX.
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No more fresh OJ?
I just took JFK-FRA in J and was surprised to find out they don´t serve fresh squeezed orange juice anymore.
Also disappointed that they lost my book-the-cook request, which I made a month ago. I settled for a chicken dish, which was just OK. It´s been about a year or so since I last flew SQ in Raffles and I am happy to report that the ice cream they serve is no longer a Haagen Dazs in its own paper cup. Last night I was served a black cherry ice cream in a glass bowl, with shavings of chocolate. Happy to discover also that the ice cream was "spoonable", unlike the usual hard-as-a-rock-could-you-please-microwave-it-for-me. Continuing my flight to Singapore now, as we have just been paged... |
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