Singapore Airlines

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Suites and First Class – Flight from Singapore

Western

 
U.S. 8 oz. Rib-Eye SteakU.S. beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
U.S. 6 oz. Rib-Eye SteakU.S. beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
U.S. Grilled Prime (or Choice) Beef Fillet
Grilled U.S. 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 Veal Loin and Braised Veal CheekWith parsnip purée, fresh garden vegetables and mushroom ragout
Seared Nut-Crusted Veal FilletVeal 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
Grilled Angus Beef Burger Grilled Angus beef burger with portobello mushroom, sauteed onions and cherry tomatoes
(inclusive of Breakfast service)
Seared Lamb LoinLamb loin with salsa verde, Lyonnaise onion, aioli and bacon. Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran
Roast Rack of LambNew Zealand lamb with mint jus, mesclun salad and thyme-flavoured gratin potatoes
Roast Lamb ChopsNew Zealand lamb chops with mint jus, mesclun salad and thyme-flavoured gratin potatoes
Oven-Roasted Chicken BreastOven-roasted corn fed chicken breast, tarragon jus and creamy polenta, served with cauliflower, edamame and carrot batonette
Pan-Fried Free Range Chicken SupremeTender chicken breast with saffron-scented jus, roasted fingerling potatoes and fine ratatouille. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc
Confit of Duck LegSlow cooked marinated duck leg with mushroom risotto and shaved parmesan cheese
Grilled Chilean SeabassOn New England style clam and mussel chowder, served with ciabatta crouton
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.
Boston Lobster ThermidorA whole lobster sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus.
Grilled King PrawnsWith green pea and dill raviolo, lemon garlic butter sauce and cherry tomato
Pappardelle with Seafood

Lobster, scallop and salmon in a mushroom, sun-dried tomatoes and seafood broth, with

al dente
pappardelle pasta

Swedish Wholegrain Crisp BreadA healthy breakfast choice with crisp bread, cottage cheese, rosemary honey-roasted pear and a low fat yoghurt of fresh berries (inclusive of Breakfast service)
Warm Waffle with Strawberry CoulisWarm waffle with strawberry coulis, fresh berries and mascarpone cheese (inclusive of Breakfast service)
Poached Egg Served with Hollandaise SaucePoached egg served with hollandaise sauce with sliced lobster, asparagus and potato hash
(inclusive of Breakfast service)

Japanese

 
Kyo-KaisekiA traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata (inclusive of Breakfast service and available only on flights with duration of 2 hours or more; some items are served at cabin temperature)
Chargrilled Soya-Flavoured BeefJapanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata
Wagyu Sirloin with Eringi MushroomWagyu sirloin with baked eringi mushroom marinated with truffle, garlic and sake, yuzu and light soy sauce, accompanied by green beans and jalapeño salsa, served with steamed rice
Assorted SushiMarinated and smoked fish on lightly vinegared Japanese rice (served at cabin temperature)

Chinese

 
Braised Pork Ribs in Yellow Bean SaucePork ribs braised with yellow bean, shimeiji mushrooms, carrots and beans, and served with steamed rice
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 SauceServed with Taiwan cabbage and fragrant steamed rice
Sliced Grouper CongeeGrouper cooked in rice porridge with spring onions and ginger (inclusive of Breakfast service)
Dim Sum SelectionSelection of dim sum with steamed radish cake (inclusive of Breakfast service)

Singaporean

 
Peranakan Ayam Buah KeluakAn iconic Peranakan dish, chicken and baby pork ribs stewed in buah keluak and tamarind gravy, served with traditional Nonya vegetable stew (chap chai) and steamed rice
Peranakan Itek SiowA Peranakan classic - braised duck in a thick onion and tamarind sauce served with traditional Nonya vegetable stew (chap chai) and steamed rice
Nonya Nasi PadangServed with beef rendang, opor ayam (chicken in a turmeric coconut gravy), sayur lodeh and steamed rice - a Peranakan version of Indonesian Nasi Padang
Peranakan Hokkien Mee SoupA rich pork-prawn broth with pork, prawns and vegetables on top of egg noodles and rice vermicelli - a Peranakan version of a popular Singaporean hawker dish
Char Siew Wanton Noodle SoupHoney-roasted pork, shrimp and pork dumplings on noodles in a savoury clear broth
Singapore Bak Kut Teh
Literally 'Meat Bone Tea', a peppery, savoury soup of meaty pork ribs simmered in a broth of herbs and spices, served with rice
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 CurryTender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice
Prawn and Chicken LaksaRice 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.
Nonya Assam FishFish, okra, eggplant and tomato cooked with Assam spices Peranakan style, served with steamed rice
Teo Chew Fish PorridgeSouthern Chinese dish of rice porridge of lightly poached fish slices, pickled vegetables, toasted Chinese seaweed, spring onions and Chinese celery. Served with sliced red chilli in soya sauce (inclusive of Breakfast service)
Yu Pian Mi FenSingapore style thick rice vermicelli noodle soup with sliced pomfret and green vegetables. Garnished with spring onions (inclusive of Breakfast service)
Fish Ball Kway Teow SoupFlat rice noodles and fish balls in chicken broth, bean sprouts, Chinese preserved vegetables (tung chai) and sliced red chilli (inclusive of Breakfast service)

Malay

 
Malay-style Beef RendangTender beef cooked in coconut milk, spices and lemongrass, and served with turmeric rice
Grilled Indonesian King PrawnsSpicy prawns with sautéed brocolli, cauliflower, carrots, garlic sauce and microgreens, served with steamed rice
Nasi LemakFragrant 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 CurryA red curry with duck, served with steamed rice and vegetables
Steamed Cod Fish Thai StyleA traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice
Kaeng Paa KoongA Thai curry of prawn simmered with wild herbs, served with 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
Nasi BiryaniAn 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)
Curry Patta LobsterWith spiced spinach and corn, tomato pulao, and served with papadum, pickle and plain yogurt

Deliciously Wholesome

 
Marinated Free Range Chicken on a Spring Salad Bouquet with Cheese Shavings, Roasted Walnuts and White Balsamic DressingA low calorie creation for all chicken lovers. This simple gluten free meal delights with its modest flavours. Eating salad is a super convenient way to work in a daily measure of fibre which helps support digestive health. Designed by International Culinary Panel Chef Georges Blanc
Spring Salad Bouquet of Haricot Verte Beans, Artichokes, Asparagus and Tomatoes with Hard Boiled Eggs and Roasted WalnutsHaricot beans are high in protein and folic acid, artichokes are high in fibre and stabilize the metabolism. The alluring colours and flavours of this meal are a delight to the palate. Inspired by International Culinary Panel Chef Georges Blanc
Citrus Steamed Sea Bass with Lettuce Puree, Legumes, Radishes and Sunflower Seeds in Citrus VinaigretteThis high protein nourishing meal balances the invigorating flavour of citrus with the intensive taste and texture of fish and legumes. Fish and sunflower seeds are a good source of healthy polyunsaturated essential fatty acids like omega 3 and omega 6. A great choice for passengers looking for a refreshing meal. Designed by International Culinary Panel Chef Carlo Cracco
Grilled Baby Romaine with Orange Gremolata, Crispy Legumes, Radishes and Sunflower Seeds in Citrus VinaigretteThe refreshing taste of orange-scented Romaine complements the nutritious goodness of lentils, which are a good source of protein, fibre, vitamins and minerals. A perfect salad for combating fatigue. Inspired by International Culinary Panel Chef Carlo Cracco
Baked Herb Marinated Salmon with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard VinaigretteThis perfect combination of foods offers the best of all macro and micronutrients. Wild salmon is rich in essential amino acids, which help build and repair tissues and omega 3 fatty, which support cognitive function and heart health. An energizing meal for those on the go. Designed by International Culinary Panel Chef Suzanne Goin
Grilled Herb Marinated Tofu with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard VinaigretteNutritiously balanced with the goodness of energizing carbohydrates from potato and beets and high quality protein from eggs. A wholesome meal for those on the go. Inspired by International Culinary Panel Chef Suzanne Goin
Baked Pistachio Crusted Lamb Chops with Fruit Yoghurt Salsa and Mint ChutneyThis elegant dish of tender lamb combined with the invigorating flavours of yogurt salsa, mint chutney and lemon is rich in vitamin B12. This meal fulfils the essential nutritional requirements and enchants the palate with its play of unique flavours. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor
Pistachio Crusted Paneer with Fruit Yoghurt Salsa and Mint ChutneyThe delicious Indian cottage cheese crusted with pistachios is covered in the invigorating flavours of yogurt salsa, mint chutney and lemon that help in digestion and absorption of nutrients. Inspired by International Culinary Panel Chef Sanjeev Kapoor
Duo of Watercress Salad and Smoked Trout with Shaved Fennel, Apples and Yuzu Jelly in a Maple VinaigretteIn this unique salad the tantalizing flavour of smoked trout is perfectly complemented with crisp apple and peppery watercress. Delicately balanced on a bed of lettuce puree, this nourishing salad is rich in fibre and low in calories.  Designed by Singapore Airlines International Culinary Panel Chef Matt Moran
Sousvide Miso Simmered Beef Yamato-style with Nimono Vegetables and PotatoThis beautiful dish, inspired by the delicate and enchanting flavours of Japan, combines iron rich beef with the therapeutic effects of ginger and garlic. The deftly flavoured tender bamboo shoots are rich in fibre that help lower cholesterol levels. A stylish meal for all Japanese food lovers. Designed by Singapore Airlines International Culinary Chef Yoshihiro Murata
Sousvide Miso Simmered Japanese Tofu Yamato-style with Nimono Vegetables and PotatoIn this elegantly wholesome meal, the protein rich tofu goes perfectly with the flavour-packed miso reduction. The root vegetables stew is packed with fibre and other health beneficial phytonutrients that energise the body. Inspired by Singapore Airlines International Culinary Chef Yoshihiro Murata
Chilean Seabass on a Bed of Kale and Quinoa Salad with Tomato Jelly and Almond FlakesThis refreshing quinoa salad infused with the tangy flavors of tomato, nutty texture of almonds and super nutrients of kale is an amazingly light but revitalizing meal. Designed by Singapore Airlines International Culinary Chef Alfred Portale
Quinoa and Kale Salad with Tomatoes and AlmondsThis superfood salad packs a powerful nutritional punch. Quinoa is a protein rich gluten free grain while kale is a good source of
cholesterol lowering fibre and essential minerals such as calcium, potassium and iron. Inspired by Singapore Airlines International Chef Alfred Portale
Namyu Cod Fish and Jinlen Soy Chicken with Brown Lamien Noodles and Wood Ear MushroomThe presence of chicken and fish makes this meal high in protein. The strong flavour of protein is complemented by the complex carbohydrate in brown noodles. This simple flavourful meal is great to reinvigorate on a tiring journey. Designed by Singapore Airlines International Culinary Chef Zhu Jun
Namyu Cabbage Roll and Jinlen Eggplant and Beancurd with Brown Lamien Noodle and Wood Ear MushroomThe vegetables provide a range of beneficial phytonutrients and fibre, which balances the complex carbohydrate in brown noodles. This simple flavourful meal is great to reinvigorate on a tiring journey. Inspired by International Culinary Chef Zhu Jun