Suites and First Class

Book the Cook menu from Beijing - Due to operational reasons, our Book the Cook service will not be available for flight from Beijing

Herb Crusted Lamb Loin in Thyme Jus

Fine Mongolian lamb flavoured with herbs and Dijon mustard. Served with fresh seasonal garden vegetables and creamy gratin potatoes.

Ricotta Spinach Ravioli In Sun-dried Tomato Sauce With Walnut Pesto

Home-made ravioli stuffed with ricotta spinach. Served with sun-dried tomato sauce and freshly-made walnut pesto, topped with Parmesan cheese and extra virgin olive oil.

Salmon Fillet in Champagne Sauce with Seasonal Vegetables

Imported salmon tranche from Norway in a mousseline sauce made with French champagne wine, served with steamed turned potatoes and fresh seasonal garden vegetables.

Egg White Omelette with Herbs

Nest fresh egg whites with grilled chicken sausage and oven-roasted potatoes tossed in olive oil and rosemary, served with tomato sauce.

Beef Noodles Soup with Chinese Greens

Braised beef shank in beef soup served with wheat noodles and Chinese greens, following the style of traditional Northern Chinese cuisine.

“Lion Head” Pork Meatballs

"Lion head" pork meatballs, served with egg fried rice and vegetables, following the style of traditional Chinese Beijing cuisine.

Beijing-style Barbecued Pork Spare Ribs with Egg Noodles

Beijing Style barbecued pork-ribs cooked with sweet and sour sauce, accompanied with mustard leaves and egg noodles.

Szechuan style Mandarin Fish in Garlic-Bamboo Sauce

Mandarin fish served in a spicy sauce with roasted garlic and young bamboo. Accompanied with fragrant steamed rice and stir-fried Chinese vegetables

Congee with Cod fish, Chinese Cruller and Garnishes

Congee cooked with organic jasmine rice, with cod fish, spring onion, shallot rusks, ginger julienne, Chinese cruller and light soya sauce, following the style of traditional Southern Chinese cuisine.

Braised Beancurd Roll with Noodles and Leafy Greens

Homemade beancurd skin roll in braised sauce with leafy greens, black mushroom and stir fried noodles.

Cod fillet with Pine Nuts and Wolfberry Sauce

Cod fish fillet served in herbal sauce with pine nuts and wolfberry. Accompanied with fragrant fried rice and stir-fried Chinese vegetables. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun.