Book the Cook - Singapore

 
 

This Book the Cook service is available on all flights from Singapore except for flights to Kuala Lumpur and for refreshment or continental breakfast meals on these flights.

Business Class Menu

Western

U.S. 6 oz. Rib-Eye Steak

U.S. beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes

On New England style clam and mussel chowder, served with ciabatta crouton

Grilled Chilean Seabass

Oven-Roasted Chicken Breast

Oven-roasted corn fed chicken breast, tarragon jus and creamy polenta, served with cauliflower, edamame and carrot batonette

U.S. Grilled Beef Fillet

Grilled U.S. Choice beef with asparagus, baby spinach, crushed potato, and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale

Pan-Fried Free Range Chicken Supreme

Tender chicken breast with saffron-scented jus, roasted fingerling potatoes and fine ratatouille. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc

Seared Nut-Crusted Veal Fillet

Veal fillet seared with a crust of crumbled hazelnuts and served with veal jus, crushed potato, confit tomato and green asparagus spears (contains pork). Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco

Cajun Spiced Chicken

Chicken breast with baby romaine salad, smoked scarmoza cheese and ranch dressing

Seared Lamb Loin

Lamb loin with salsa verde, Lyonnaise onion, aioli and bacon. Designed by Singapore Airlines Intnerational Culinary Panel Chef Matthew Moran

Roast Lamb Chops

New Zealand lamb chops with mint jus, mesclun salad, and thyme-flavoured gratin potatoes

Pan-Seared Chilean Seabass with Bouillabaisse sauce

An adaptation from its Marseillaise original, this is served with capsicum confit and kalamata olive potato

Japanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata

Chargrilled Soya-Flavoured Beef

Seared Salmon Escalope

Norwegian salmon escalope on a warm potato and snake bean salad.  With a light dressing of diced tomato, lemon and olive oil.

Seared Black Cod Fillet 'à la Niçoise'

With haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin

Lobster Thermidor

Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus

Grilled Chilean Seabass

On New England style clam and mussel chowder, served with ciabatta crouton

Roasted Vegetables Salad

A selection of roasted vegetables, avocado and orange, marinated in truffle-perfumed oil, parsley and chives on pan-fried roesti potatoes. Topped with a mesclun salad, shaved Parmesan cheese, and drizzled with fine truffle oil vinaigrette.

Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces

Singapore Chicken Rice

Swedish Wholegrain Crisp Bread

A healthy breakfast choice with crisp bread, cottage cheese, rosemary honey-roasted pear and a low fat yoghurt of fresh berries (Breakfast only)

Confit of Chicken

Slow cooked marinated chicken thigh with mushroom risotto and shaved parmesan cheese

 

Grilled Angus Beef Burger 

Grilled Angus beef burger with portobello mushroom, sauteed onions and cherry tomatoes

(inclusive of Breakfast service)

 

Warm Waffle with Strawberry Coulis

Warm waffle with strawberry coulis, fresh berries and mascarpone cheese (Breakfast only)

 

Poached Egg Served with Hollandaise Sauce

Poached egg served with hollandaise sauce with smoked salmon, asparagus and potato hash

(Breakfast only)

Japanese

Chargrilled Soya-Flavoured Beef

Japanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata

Assorted Sushi

Marinated and smoked fish on lightly vinegared Japanese rice (served at cabin temperature)

Gyu-Don

A traditional Japanese dish of lightly braised tender beef slices and onion, simmered in a savoury sauce and served on a bowl of steamed Japanese rice, topped with peas and colourful beni shoga ginger

Chinese

Steamed Chinese Herbal Chicken

Chicken steamed with Chinese herbs, served in a lightly thickened sauce, fine beans with hon shimeji in XO sauce, and mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Sam Leong

Chinese Style Cod with Fried Rice

Served with seasonal oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun

Baked King Prawn with Chilli Sauce

Served with Taiwan cabbage and fragrant steamed rice

 

Sauteed Monkey-Head Mushroom with Dried Chilli

Sauteed monkey-head mushroom with dried chilli served with broccoli and braised ee fu noodle

 

Sliced Grouper Congee

Grouper cooked in rice porridge with spring onions and ginger (Breakfast only)

Selection of dim sum with steamed radish cake (Breakfast only)

Dim Sum Selection

Dim Sum Selection

Selection of dim sum with steamed radish cake (Breakfast only)

Singaporean

Singapore Chicken Rice

Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces.

Straits Chinese Chicken Curry

Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice

Prawn and Chicken Laksa

Rice noodles in a rich, coconut cream seafood gravy with prawns, chicken, fish cake, deep-fried beancurd and bean sprouts

Singaporean Style Chicken and Lamb Satay

Marinated, skewered and grilled chicken and lamb slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.

Braised Soya Flavoured Duck with Yam Rice

Duck marinated in a mix of dark soy sauce, spices and Chinese rice wine. Served on fragrant yam rice with chilli sauce.

Nonya Assam Fish

Fish, okra, eggplant and tomato cooked with Assam spices Peranakan style, served with steamed rice

Malay

Lontong Rendang Ayam

Chicken cooked in coconut milk and exotic spices with rice cakes, potato patties and egg

Fish, okra, eggplant and tomato cooked with Assam spices Peranakan style, served with steamed rice

Nonya Assam Fish

Malay-style Beef Rendang

Tender beef cooked in coconut milk, spices and lemongrass, and served with turmeric rice

Nasi Lemak

Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, spicy pickled vegetables (achar), an omelette wedge, and grilled fish cakes (otah) (inclusive of Breakfast service)

Thai

Duck in Red Thai Curry

A red curry with duck, served with steamed rice and vegetables

Steamed Cod Fish Thai Style

A traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice

Indian

Lamb Shank

Lamb shank with onion, pea-soya beans and tempered Bengal, served with gramm and yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Chicken Tikka Kurchan Masala

Roasted chicken in a spicy masala sauce with mild spiced mushroom, served with asparagus, cumin-flavoured basmati pilaff, papadum, pickles and plain yoghurt

Nasi Biryani

An Indian specialty, fragrant Basmati rice, cooked with aromatic spices, herbs, tomatoes, saffron and milk, is served with tender chicken simmered in gravy (inclusive of Breakfast service)

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