Suites and First Class – Book The Cook Menu from Singapore

Suites and First Class

Book the Cook menu from Singapore

Western

 
Classic Lobster Thermidor

A classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon mustard, with the addition of button mushrooms and herbs fine, the Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.

Grilled Angus Beef Burger Toasted brioche bun, with portobello mushroom, sauteed onions and cherry tomatoes.
Wagyu Beef Tenderloin SteakCharcoal grilled Australian Wagyu beef tenderloin steak, served with creamy polenta, red wine sauce and seasonal vegetables.
Slow Cooked Fillet BarramundiA delectable dish that showcases the delicate flavors of local farmed barramundi fish. The fish is slow roasted to perfection served with a delightful lemongrass infused red capsicum sauce, a hearty and wholesome risotto style spelt and coco beans and selected seasonal vegetables.
Seasonal Berry, Belgian WafflesWarm Belgian waffles served with Strawberry coulis, Seasonal berries and mascarpone cheese.
Cold Cut and Cheese PlatterThis exquisite dish features truffle pork salami, duck pastrami and pork chorizo, accompanied by a selection of blue cheese and aged cheddar. Garnished with curried almonds, roasted honey thyme pear and quince paste. Served alongside assorted crisp bread.
Eggs Royale - A Classic Version of Smoked Salmon Eggs BenedictPoached eggs, served on toasted English muffin, with smoked salmon, rested on sauteed spinach,  topped off with hollandaise sauce and osetra caviar.
Roasted Veal ChopA succulent bone in veal chop, perfectly roasted to tender perfection. Served alongside a rich and flavorful morel mushroom sauce, medley of carefully selected seasonal fresh vegetables and a baked potato with a generous amount of cheese.
Slow Cooked Duck RagoutA delightful combination of tender slow cooked duck ragout and perfectly cooked pappardelle pasta. This dish is expertly garnished with a selection of fresh vegetables, toasted pine nuts, grated cheese, and pan fried goose liver.
Slow Braised Beef CheekThe succulent beef cheek is slow braised to perfection in a rich red wine sauce, accompanied with creamy celeriac puree, crunchy fresh vegetables and slow braised potatoes in a luscious beef gravy.

Singaporean

 
Bak Chor Mee Dry Style with Soup on Side, Inspired by a popular and traditional noodle dish in SingaporeBak Chor Mee Dry Style with Soup, delivers the fresh noodles tossed in a flavourful sauce, accompanied by a seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole. The pork broth served on the side, with condiments, chilli sauce and additional black vinegar.
Singapore Airlines Signature- Singapore Laksa, A unique culinary offering by inspired by a favourite local delicacy in SingaporeA popular spicy noodle soup in the Peranakan Style - a fusion of Malay and Chinese cuisine of Southeast Asia. A coconut-based curry gravy that is spicy and rich, served with rice noodles, with prawns, fish cake, deep-fried bean curd and bean sprouts.
Singapore Airlines Signature Singapore Chicken Satay
Chicken satay marinated in signature spices and prefectly grilled on charcoal, Served with cucumber, ketupat rice cakes and spicy peanut sauce.
Cantonese Style Fish Congee with GrouperRice congee with sliced grouper, presented with a garnishing of fresh spring onions and ginger. A comforting and nourishing dish that is light and satisfying.
Fish Ball Kway Teow SoupFish Ball Kway Teow Soup, is a nourishing, flavourful dish. With flat rice noodles in a light chicken broth, fish balls, fish dumplings, fish cake and bean sprouts, topped with Chinese preserved vegetables. A deeply satisfying comfort-food feel with deep umami flavours.
Singapore Style Yu Pian Mi FenSingapore Style Yu Pian Mi Fen, is a thick rice vermicelli served in a creamy fish soup, with sliced pomfret fish fillet, leafy greens, and Chinese wine. This dish offers a comforting, savoury experience filled with varying textures and layers of flavours.
Bak Chor Mee Soup, Inspired by a popular and traditional noodle dish in SingaporeBak Chor Mee literally translates to "minced meat noodles", a comforting, hearty dish envisaging a bowl of fresh noodles served in a rich pork broth, adorned with garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole.  Served with sliced red chilli.
Bak Kut TehLiterally "Meat Bone Tea", a peppery, savoury soup of meaty pork rib simmered in a broth of garlic and roasted white peppercorn. Served with steamed rice, braised peanuts, salted vegetable and crueller (you tiao).
Chicken Rice (Breast Meat)Poached chicken breast, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli sauce.
Chicken Rice (Leg Meat)Poached chicken leg, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli sauce.
Chicken RicePoached chicken breast and leg, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, and fresh chilli sauce.
Singapore Style Prawn Noodle SoupA richly flavoured local dish of yellow fresh noodles and vermicelli in prawn and pork stock. Topped with prawns, pork ribs, kang kong vegetable and bean sprouts. Served with red chili powder and sliced red chilli on the side.
Char Siew Wonton MeeWonton noodles tossed with seasoning and pork lard garnished with pork char siew, pork dumplings and leafy greens. Served with chilli sauce and green pickled chilli.

Malay

 
Nasi LemakFragrant coconut-infused rice served with a accompaniments, includes sambal prawns, fried chicken, fried anchovies with peanuts, Seasoned omelette, and otah fish cakes. The variety of textures and flavours in this meal makes it a nationwide favourite.
Roti JalaA delightful malay inspired dish of delicate crepes infused with the aromatic flavors of coconut milk and turmeric. Served with succulent lamb curry and garnished with crunchy vegetables and potato.
Nasi Padang with Braised Rendang Short RibBraised rendang style beef shortrib, fried seabass with belado chilli sauce, fried egg with sambal chilli sauce, stewed jackfruit in coconut milk and begedil potato cake served with steamed rice and spiced shredded coconut.
Mee SotoA traditional malay style yellow fresh noodle in a rich spiced chicken broth and garnished with tender shredded chicken, crunchy bean sprouts, and fragrant fried shallots and chinese celery. Served with begedil potato cake and chilli sauce.

Indian

 
Roti Prata - A Popular dish in Singapore with origins traced back to southern IndiaFried Indian-style flatbread, served with a flavorful curry with fish, okra, eggplant, and tomatoes. A delightful combination of flavors and textures - the crispy, flaky roti contrasting with the rich, spiced curry.
Singapore Nasi BiryaniNasi biryani is a dish of spiced basmati rice served with chicken curry and Achar, comsisting of local pickled vegetables, which together create a harmonious blend of rich flavors and varying textures.
Eral Melagu Elimchai KormaA tantalizing dish that combines the succulence of fried prawns with the bold flavors of black pepper and zesty lemon. Accompanied by a medley of braised lentils and luffa gourd, fried raw plantain with spices and curry leaves flavoured rice.

Asian

 
Khao Tom TalayThai style rice porridge with scallops, prawns and sliced seabass in light fish broth garnished with aromatic fried garlic, tong chai preserved vegetable, Chinese celery, coriander leaves and spring onion. Served with sliced chilli.
Wagyu YakinikuA tantalizing dish that showcases the finest Japanese wagyu beef. Grilled to perfection in the traditional yakiniku style, the succulent beef is served alongside a medley of assorted seasonal vegetables, kimchi, wakame seaweed soup and a warmed steamed rice.
Sakana TeriyakiGrilled chilean bass marinated in a savory teriyaki sauce, accompanied by tender boiled vegetables in a fragrant dashi stock, omelette and shimeji mushroom flavoured rice. Served with clear dashi soup with prawn dumpling, green beans and yuzu, and Assorted seasonal pickle vegetables.
Galbi JjimKorean style slow braised beef short ribs with dates and chestnut in lightly sweet soya sauce served with five grain rice, seasonal vegetables, kimchi and seaweed soup.

Deliciously Wholesome

 
Spiced Buckwheat and Pumpkin PancakesA wholesome Option for Breakfast or Anytime of the Day.
Wholesome buckwheat and pumpkin pancakes with vanilla bean yogurt, toasted pumpkins seeds and maple strawberry and orange. 

Specially created by COMO Shambhala

Digestive Support | Immune Boosting | Micronutrient Rich
Aromatic Tomato Poached, Barramundi RagoutSpecially created by Como Shambala for Singapore Airlines, A local sustainbly sourced barramundi fillet, is poached in an aromatic tomato sauce, pearl couscous, zucchini, preserved lemon salsa with toasted almonds.

Hight protein | Antioxident rich | Immune support | Micronutrient Rich
Aromatic Yellow Fish Curry with Tomato and LemongrassSpecially created by Como Shambala for Singapore Airlines, Pan-seared white fish served in a fragrant curry, with lemongrass, pumpkin, okra, beansprouts and corn.

Circulatory support | Digestive support | High Fibre
Fragrant Chicken Braised in Warming SpicesSpecially created by Como Shambala for Singapore Airlines, Fragrant chicken braised in warming spices and coconut cream, with crunchy sugar snap peas, spinach, cooling coriander yoghurt and brown basmati rice.

High protein | Calming | Mineral rich

Meatless

 
Nasu Dengaku Inspired by International Culinary Panel- Yoshihiro MurataJapanese style eggplant with miso glaze and baked in oven. Served with simmered vegetables and flavoured rice.
Roasted pumpkin, cavolo nero, and ricotta cheese ravioli inspired by International Culinary Panel- Matt MoranRoasted pumpkin, cavolo nero, and ricotta cheese filling in the ravioli create a creamy and savory center. The ravioli is then served on a bed of slow-braised lentils infused with aromatic spices, crunchy green beans, tangy chilled mint and coriander yoghurt dressing and garnished with crispy sweet potato chips.
Cauliflower Steak Inspired by International Culinary Panel- Matt MoranA thick cut of cauliflower pan fried to perfection. Served alongside a slow-simmered tomato sauce infused with a hint of dried chili, this dish is complemented by roasted cherry tomatoes and lightly tossed kale with extra virgin olive, and topped with generous portion of grated cheese.
Golden Door Portobello Eggplant Vegetarian Meatless MeatballsA delightful vegetarian dish of succulent roasted aubergine and portobello mushroom vegetarian balls are served with a thick, rich slow-cooked tomato sauce, bed of sauteed kale, classic creamy risotto and garnished with generous pecorino goat cheese.