Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, fried pork lard and dried sole. Served with chilli sauce and additional black vinegar on the side.
Egg noodles in pork broth, garnished with sliced and minced pork, pork ball, pork wonton, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli.
Rice noodles in coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts.
Flat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake and bean sprouts. Served with Chinese preserved vegetables (tung chai) and sliced red chilli..
A richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock. Served with prawns, pork ribs, kang kong vegetable and bean sprouts. Red chili powder and sliced red chilli on the side.
Wonton noodles tossed with seasoning and pork lard garnished with pork char siew, pork dumplings and leafy greens. Served with chilli sauce, green pickled green chilli and soya sauce.
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied with dark soya sauce, tangy ginger and fresh chilli and lime sauces.
Marinated, skewered and grilled chicken slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.
A beloved local 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 turnip, capturing the essence of Singapore’s vibrant, multicultural culinary heritage. Enjoyed as a hearty breakfast or satisfying all-day snack.
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 by soy-braised egg and delicate beancurd puffs—an ode to a cherished heritage dish from Southeast Asia.
Singapore style spiced Basmati rice with chicken curry and local pickled vegetables.
Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, an omelette wedge, and grilled fish cakes (otah).
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.
Thai style rice porridge with scallops, prawns and sliced seabass in light fish broth garnished with aromatic fried garlic, tong chai preserve vegetable, Chinese celery, coriander leaves and spring onion. Served with sliced chilli.
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 and warm steamed rice, this dish offers a harmonious balance of elegance, depth, and refined Japanese simplicity..
Grilled chilean seabass marinated in a savory teriyaki sauce, accompanied by tender boiled vegetables in a fragrant dashi stock and served with shimeji mushroom flavoured rice.
Korean style slow braised beef short ribs with dates and chestnut in lightly sweet soya sauce served with five grain rice and seasonal vegetables.
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.
Specially created by COMO Shambhala for Singapore Airlines.
Sustainably sourced local barramundi gently poached in an aromatic tomato broth, served with pearl couscous, zucchini, and a bright preserved lemon salsa. Finished with toasted almonds for added texture and depth.
High Protein | Antioxidant-Rich | Immune Support | Micronutrient Dense
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 by crisp cheese lavosh and artisanal breadsticks for a light yet indulgent bite.
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.
Soft ricotta and spinach dumplings in a light tomato basil sauce, topped with black olives, shaved Parmesan, and roasted pine nuts. A hearty and flavourful vegetarian option.