Sirloin with celeriac and radish. Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco.

Truffled tortellini with a light creamy parmesan cream sauce served with parma ham and fried sage.

Rigatoni in a parmesan butter sauce served with grilled porcini and leek.

Grilled prawns in parmigiano sauce with sauteed spinanch and parpadella pasta in zucchini coat.

Grilled stuffed chicken with baby spinach and feta cheese served with creamy polenta and grilled vegetables.

Grilled lamb chops served with spinach polenta crespella and and mediterrenean vegetables.

Chicken involtini served with Romain Gnocchi and eggplant tomato tart.

Grilled Branzino with lemon butter, served with green asparagus and rosemary potatoes.

Thick crisp bread with cottage cheese and rosemary honey roasted pear served with low fat yoghurt and fresh berries.

Grilled prawns szechuan with egg fried rice and assorted asian vegetables.

Wuxi spare ribs with steamed rice and assorted vegetables.

Twice cooked pork served with steamed rice and assorted vegetables.

Chinese noodle in braised beef in a spicy beef broth with baby pak choy.

Rice congee with chicken served with chinese cruellers.

Curry chicken with potatoes served with steamed rice and cucumber, pineapple, onion salad.