Book the Cook – Singapore – First Class

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Menu - Western Cuisine
8 oz. U.S.A. rib-eye steak with creamy green peppercorn sauce, roasted vegetables, and garlic-mashed potatoes


lobster thermidor
Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice

Oven-roasted free-range chicken breast stuffed with spinach and ricotta cheese, served with cepe jus, vegetables and creamy polenta

Pan-fried veal loin and braised veal cheek with parsnip purée, garden vegetables, and sautéed mushrooms

Pan-seared Chilean bass in bouillabaisse broth with capsicum confit and zucchini pasta

Pappardelle with seafood

Roast rack of lamb with mint jus, mesclun salad, and thyme-flavoured gratin potatoes

Roasted vegetables with avocado mesclun salad on roasted potatoes, in a truffle oil vinaigrette

Seared salmon escalope on a warm potato and snake bean salad


Menu - Singapore Specialities
Braised soya flavoured duck with yam rice

Chicken curry Peranakan style with bread rolls

Fish porridge*

Fish Ball Kway Teow Soup (flat rice noodles with fish balls in broth)*

Laksa (slippery rice noodles in a smooth and rich seafood gravy)

Nasi biryani*

Nasi lemak*

Singapore Chicken Rice

Yu Pian Mi Fen (Singapore style rice noodle soup with sliced fish)*


Menu - Japanese Cuisine
Kyo-Kaiseki


Menu - Thai Delights
Fish soufflé and spicy minced chicken served with pineapple rice and curried vegetables

Green curry fish balls stuffed with prawns, served with pork in a sweet and spicy sauce


This Book the Cook service is available on all flights from Singapore except:
  • i) flights to Kuala Lumpur and Penang.
  • (ii) for Refreshment or Continental Breakfast meals on these flights

Please click here to download a booking form.

* For Breakfast, only dishes marked with an asterisk are available.