Suites and First Class – Flight from Beijing
Fine Mongolian lamb flavoured with herbs and Dijon mustard. Served with fresh seasonal garden vegetables and creamy gratin potatoes.
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.
Imported salmon tranche from Norway in a mousseline sauce made with French champagne wine, served with steamed turned potatoes and fresh seasonal garden vegetables.
Nest fresh egg whites with grilled chicken sausage and oven-roasted potatoes tossed in olive oil and rosemary, served with tomato sauce.
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, served with egg fried rice and vegetables, following the style of traditional Chinese Beijing cuisine.
Beijing Style barbecued pork-ribs cooked with sweet and sour sauce, accompanied with mustard leaves and egg noodles.
Mandarin fish served in a spicy sauce with roasted garlic and young bamboo. Accompanied with fragrant steamed rice and stir-fried Chinese vegetables
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.
Homemade beancurd skin roll in braised sauce with leafy greens, black mushroom and stir fried noodles.
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.
Rice noodles in “Laksa” soup made with spices and coconut milk. Served with prawns, boiled egg, fish tofu, and fried beancurd, accompanied by parsley and bean sprouts.
Fragrant jasmine rice cooked with coconut milk, accompanied by spicy sambal prawns, egg omelette, completed with fried anchovies, peanuts, and cucumber condiments. Popular traditional Singapore Malay dish.
Lightly smoked duck braised in soy sauce, served with yam rice. Accompanied with braised peanuts, herbal tea boiled egg and homemade tangy chilli sauce.
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by flavourful chicken soup, along with condiments - dark soya sauce, tangy ginger, and fresh chilli sauce.
Roti prata, served with spicy chicken curry. Popular traditional Singapore Indian dish.