Business Class
Book the Cook menu from Amsterdam - Due to COVID-19 outbreak, our Book the Cook service is currently not available for flights from Amsterdam.
Roast Duck with Plum Sauce and Noodles
Roast duck with plum sauce, seasonal vegetables and fried noodles
Singapore Chicken Rice
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce and fresh chilli sauce.
Ayam Garo Rica
Manadonese chilli and lime basil chicken with stir-fried vegetables served with steamed rice
Available until 30 November 2019
Beef Rendang
A West Sumatran specialty. Tender beef cooked in coconut milk, spices and lemongrass; served with turmeric rice
Available until 30 November 2019
Rawon Beef
An Indonesian beef and black nut soup with East Java spice mix, bean sprouts, egg, sambal and shrimp crackers, served with steamed rice
Available until 30 November 2019
Ayam Bakar Taliwang
Roasted marinated chicken taliwang style, served with stir fried sambal okra and steamed jasmine rice
Available from 1 December 2019
Kambing Bakar
Spice marinated rack of lamb accompanied by vegetables achar and rice cake
Available from 1 December 2019
Soto Ayam Madura
Indonesian chicken noodle soup served with rice vermicelli, vegetables and hard-boiled egg
Available from 1 December 2019
Ikan Goreng Bumbu Bali
Pan-fried seabass coated in a Balinese spice paste, Indonesian vegetables and grated coconut
Mushroom Ravioli
Mushroom ravioli with Mediterranean style grilled vegetables and creamy basil sauce
Ceasar Salad with Prawns
Classic Ceasar salad with grilled lemon pepper prawns
Char Siew Dumpling Noodle Soup
Honey-roasted pork (Char Siew) and pork dumplings (Wanton) on noodles in a savoury clear broth
Grilled Turbot in Watercress Sauce
Grilled turbot on fresh creamy watercress sauce, sauteed vegetables and potatoes
Pan-fried Pork Piccata
Breaded pork fillet with chunky tomato sauce, roasted baby capsicum and green asparagus
Fillet Steak in Green Peppercorn Sauce
Grilled beef fillet with green peppercorn sauce, roasted vegetables and potato gratin
Seared Lamb Loin in Sage Sauce
Lamb loin served with sage sauce, sauteed sugar snap pea and root vegetables
Free Range Chicken Supreme
Pan-fried free range chicken breast with saffron-scented jus, roasted fingerling potatoes and fine ratatouille. Designed by ICP Chef Georges Blanc.
Toasted Multigrain Bread (only available for Breakfast)
Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yogurt.