Suites and First Class

Book the Cook menu from Singapore

Ayam Percik dan Nasi Ulam

Grilled coconut-spiced chicken glazed in aromatic percik sauce, paired with braised egg, fish serunding, and sambal belacan. Served with fragrant blue pea flower Nasi Ulam, infused with torch ginger, herbs, and shredded vegetables.

Fish Ball Kway Teow Soup

Flat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake, bean sprouts and shallot onions. Served with tung chai (Chinese preserved vegetables) and sliced red chilli.

Galbi Jjim

Korean-style slow braised beef short ribs with dates and chestnut in lightly sweet soya sauce, served with five grain rice, seasonal vegetables, kimchi and seaweed soup.

Khao Tom Talay

Thai style rice porridge with scallops, prawns and sliced seabass in a light fish broth garnished with aromatic fried garlic, tung chai (Chinese preserved vegetables), Chinese celery, coriander leaves and spring onion. Served with sliced chilli.

Nasi Padang with Braised Rendang Short Rib

Steamed rice served with braised rendang beef short rib, fried seabass with belado chilli, a fried hard-boiled egg with sambal, stewed young jackfruit in coconut milk, and begedil (potato cake). Finished with aromatic spiced shredded coconut for a rich and authentic Indonesian spread.

Sakana Teriyaki

Grilled Chilean seabass glazed with a savoury teriyaki sauce, served with delicate vegetables in a light dashi broth, a soft omelette, and shimeji mushroom rice. Accompanied with a clear dashi soup with prawn dumpling, shimeji mushrooms, green beans and yuzu, along with assorted seasonal pickles.

Wagyu Yakiniku

An indulgent showcase of highly marbled A4 wagyu, expertly grilled in traditional yakiniku style to enhance its natural richness and umami. Served with a medley of seasonal vegetables, kimchi, wakame seaweed soup and warm steamed rice. This dish offers a harmonious balance of elegance, depth, and refined Japanese simplicity.

Braised Duck with Yam Rice

Tender duck slow-braised in a traditional soy and spice infusion, offering deep, aromatic flavours. Paired with fragrant yam rice enriched with dried shrimp, and complemented with soy-braised egg and delicate beancurd puffs - an ode to a cherished heritage dish from Southeast Asia.

Lontong with Spiced Sambal Prawns and Coconut Floss

A traditional Malay dish of tender rice cakes in a mildly spiced coconut gravy, served with braised vegetables, crispy tempeh, and golden bean curd. Finished with a hard-boiled egg, sambal prawns, and aromatic serunding (spiced grated coconut) for added texture and depth.

Singapore Bak Chor Mee - Dry Style with Soup

Thin noodles tossed in a seasoned vinegar sauce, topped with sliced and minced pork, pork balls, braised mushrooms, lettuce, fried pork lard, and dried sole. Served with pork broth on the side, along with chilli sauce and additional black vinegar.

Singapore Bak Chor Mee - Soup Style

Egg noodles in pork broth, garnished with sliced and minced pork, pork balls, pork wonton, braised mushrooms, lettuce, fried pork lard and dried sole. Served with sliced red chilli.

Singapore Bak Kut Teh

A signature Singaporean pork rib soup, simmered in a robust, peppery broth infused with garlic and spices. Served with steamed rice, braised peanuts, preserved vegetables, and youtiao (Chinese cruller) for a comforting and authentic experience.

Singapore Char Siew and Wonton Noodle - Dry Style

Bamboo noodles tossed in a savoury lard and soy-based dressing, accompanied with caramelised roast pork char siew, delicate pork dumplings, and crisp leafy greens. Served with chilli sauce, pickled green chilli and soya sauce.

Singapore Chicken Rice

A Singaporean classic featuring tender poached chicken, delicately prepared to preserve its natural juiciness. Served with fragrant chicken rice cooked in a rich broth with garlic and ginger, and accompanied with Chicken soup, dark soy sauce, aromatic ginger paste, and fresh chilli-lime sauce.

Singapore Chicken Rice With Breast Meat

A Singaporean classic featuring tender poached chicken breast, delicately prepared to preserve its natural juiciness. Served with fragrant chicken rice cooked in a rich broth with garlic and ginger, and accompanied with Chicken soup, dark soy sauce, aromatic ginger paste, and fresh chilli-lime sauce.

Singapore Chicken Rice With Leg Meat

A Singaporean classic featuring tender poached chicken leg, delicately prepared to preserve its natural juiciness. Served with fragrant chicken rice cooked in a rich broth with garlic and ginger, and accompanied with Chicken soup, dark soy sauce, aromatic ginger paste, and fresh chilli-lime sauce.

Singapore Fried Carrot Cake

A Singaporean classic featuring soft, starchy radish cake pan-fried with rich egg, succulent prawns, and fragrant garlic. The dish is elevated by the distinctive sweet-salty notes of pickled radish and sambal chilli, capturing the essence of Singapore’s vibrant, multicultural culinary heritage. Enjoyed as a hearty breakfast or satisfying all-day snack.

Singapore Laksa

Rice noodles in a rich, aromatic coconut seafood gravy, served with prawns, fish cake, deep-fried bean curd, and crisp bean sprouts. A bold and comforting Singaporean classic.

Singapore Nasi Biryani

Singapore-style spiced Basmati rice with chicken curry and achar (local pickled vegetables).

Singapore Nasi Lemak

Fragrant coconut rice served with fried chicken, spicy sambal prawns, grilled otah (fish cake) and crispy anchovies with peanuts. A beloved Singaporean classic, this dish offers a harmonious balance of rich, spicy, and savoury flavours with contrasting textures for a deeply satisfying experience.

Singapore Prawn Noodle Soup

A richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock. Served with prawns, pork ribs, kang kong vegetables and bean sprouts. Red chilli powder and sliced red chilli on the side.

Singapore Roti Prata

Fried Indian-style flat bread served with spicy fish with okra, eggplant and tomato curry.

Singapore Style Yu Pian Mi Fen

Thick rice vermicelli in creamy fish soup, served with sliced pomfret fish fillet, vegetables and Chinese wine.

Barramundi with Tomato Broth and Preserved Lemon Salsa

Barramundi fillet gently poached in an aromatic tomato broth, served with pearl couscous, zucchini, and a vibrant preserved lemon salsa. Finished with toasted almonds for added texture and depth of flavour. This nourishing dish provides lean protein, antioxidant-rich vegetables, immune-supporting nutrients, and essential micronutrients to promote overall wellbeing and vitality.

Cauliflower Steak

A thick cut of cauliflower pan fried to perfection. Served alongside a slow-simmered tomato sauce infused with a hint of dried chili, this dish is complemented by roasted cherry tomatoes and lightly tossed kale with extra virgin olive, and topped with generous portion of grated cheese. A refined, meatless indulgence.

If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.

Ricotta and Spinach Dumpling

Soft ricotta and spinach dumplings in a light tomato basil sauce, topped with black olives, shaved Parmesan, and roasted pine nuts. A refined, meatless indulgence.

If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.

Buttermilk Waffle with a Vibrant Strawberry Coulis

Warm waffle served with strawberry coulis, fresh berries and mascarpone cheese.

Butternut Squash Cannelloni

Roasted butternut squash, caramelized and gently folded into tender cannelloni, served with a velvety mild blue cheese sauce. Accented with earthy black garlic, sautéed fava beans and leek, and finished with toasted pine nuts for a touch of crunch and richness. A refined, meatless indulgence.

If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.

Cold Cut and Cheese Platter

This exquisite dish features truffle pork salami, duck pastrami and pork chorizo, accompanied with a selection of blue cheese and aged cheddar. Garnished with curried almonds, roasted honey thyme pear and quince paste. Served alongside assorted crisp bread.

Creamy Burrata with Prosciutto and Heirloom Tomatoes

Creamy burrata paired with delicate prosciutto, vibrant heirloom cherry tomatoes, fresh basil, and peppery arugula, brought together with a drizzle of aged balsamic dressing. Accompanied with crisp cheese lavosh and artisanal breadsticks for a light yet indulgent bite.

Grilled Angus Beef Burger

Grilled Angus beef burger with portobello mushroom, sautéed onions and cherry tomatoes.

Gruyère Egg Soufflé

A refined egg soufflé style crafted from local farm eggs, creamy cottage cheese, and aged Gruyère, gently baked for a light, airy texture. Accompanied with our signature spiral chicken sausage, umami-rich mushroom ragout, sautéed spinach, and vine-ripened cherry tomatoes, delicately roasted.

Herb-Crusted Roast Lamb Chops, Garlic Confit Mash and Rosemary Jus

Succulent lamb chops, seared and oven-roasted in a fragrant herb crust, served with silky garlic confit mashed potatoes, seasonal vegetables, and a delicate rosemary-infused lamb jus.

Lobster Thermidor

A classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon mustard, with the addition of button mushrooms and herbs fine. The Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.

Roasted Veal Chop

Succulent bone-in veal chop roasted to tender perfection, served with a rich morel mushroom sauce, a medley of seasonal vegetables, and a cheese-baked potato.

Slow-Braised Beef Cheek in Red Wine Jus

The succulent beef cheek is slow braised to perfection in a rich red wine sauce, accompanied with creamy celeriac puree,  fresh vegetables and slow-braised potatoes in a luscious beef gravy.

Slow-Cooked Duck Ragout

Tender slow-cooked duck ragout served with pappardelle, finished with fresh vegetables, toasted pine nuts, grated cheese, and pan-fried goose liver for a rich and indulgent finish.

Smoked Salmon Eggs Benedict

Poached eggs on toasted muffin and sauteed spinach, topped with Hollandaise sauce and caviar, and served with smoked salmon.

Wagyu Tenderloin Steak

Charcoal-grilled Australian wagyu tenderloin, finished to enhance its natural richness. Served with creamy polenta, a refined red wine jus, and seasonal vegetables.