Suites and First Class
Book the Cook menu from Paris - Due to COVID-19 outbreak, our Book the Cook service is currently not available for flights from Paris.
Seared Nut 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.
Charolais Beef Rossini
A famous French steak dish, Charolais beef served with foie gras, drizzled with white wine and truffle Perigueux sauce. Accompanied with Anna potatoes in a flower design, roasted tomatoes and boletus mushrooms.
Beef Bourguignon with Mashed Potato
Traditional beef bourguignon with dark wine sauce, potatoes, carrots and ham. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc.
Pot Au Feu
French beef stew in broth, served with seasonal vegetables.
Beef Soup with Hoso Udon (Inclusive of Breakfast service)
Beef soup with Hoso Udon noodles, kailan cabbage, flower carrots and garlic flavoured with five spices.
Confit of Duck with potatoes and mushrooms
Traditional dish from South-western France, Duck confit served with potatoes and mushrooms.
French Style Guinea Fowl
Guinea fowl stuffed with cabbage and duck liver, in white wine and truffle Perigueux sauce, accompanied with poatoes pancakes and sautéed vegetables.
Roasted Loué Chicken
The highest standard of poultry from Loué in France, acompanied with sauteed potatoes in parsley and garlic, green vegetables skewer and Financière sauce (truffle and Madeira sauce).
Chicken with Black Pepper Sauce
Chicken with black pepper sauce, served with Hom Mali rice, flower carrots and garlic-sauteed Shanghai cabbage.
Nasi Uduk with Chicken and Shrimp (Inclusive of Breakfast service)
Coconut flavoured rice with spicy sambal prawns, fried chicken and spring onion omelette.
Spiny Lobster with Pilaf Rice
Pink South African Spiny Lobster served with wild pilaf rice, young spinach, baby carrots and white butter.
Spinach and Ricotta Cannelloni
Spinach ricotta cannelloni served with mushrooms, zucchini and carrot ribbons with tomato sauce.
Sauteed Scallops with Fregola Pasta Risotto
Sauteed scallops garnished with ginger and chives, served with Fregola pasta risotto and Coralline sauce (lobster roe emulsion).
Khao Tom Talay (Inclusive of Breakfast service)
Thai Seafood rice soup with fried garlic and coriander.
Seafood Congee (Inclusive of Breakfast service)
Rice porridge with seafood, garnished with ginger, fried shallots and spring onion.
Spinach and Goat Cheese Quiche (Breakfast Only)
Spinach and goat cheese quiche accompanied with salmon, sundried tomatoes and black olives.
Deliciously Wholesome Pot-au-feu of Seabass and Baby Vegetables with Pinenut Pesto
This nourishing light meal is high in protein from fish alongside vitamins, minerals and fiber from the vegetables. Fava beans are rich in fiber, protein, calcium, phosphorous, potassium, magnesium and other nutrients. Pine nuts are a great source of healthy unsaturated fatty acids. Designed by International Culinary Panel Chef Georges Blanc.
Deliciously Wholesome Pot-au-feu of Quinoa and Wild Red Rice with Baby Vegetables and Pinenut Pesto
This wholesome creation is packed with taste, flavor and favorable nutrients. The nutty flavor and chewy texture of rice neutralizes the strong flavor of quinoa. Both fava beans and quinoa are dense in protein, vitamins and minerals. This power packed nutritious combo is a must for all health vigilant travelers. Inspired by International Culinary Panel Chef Georges Blanc.