6 oz. Rib-Eye Steak

Rib-eye beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes

Grilled Beef Fillet

Grilled beef with asparagus, baby spinach, crushed potato, and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale

Seared Nut-Crusted Veal Fillet

Veal fillet seared with a crust of crumbled hazelnuts and served with veal jus, crushed potato, confit tomato and green asparagus spears (contains pork). Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco

Grilled Angus Beef Burger

Grilled Angus beef burger with portobello mushroom, onion jam, cheese and tomatoes (inclusive of Breakfast service)

Seared Lamb Loin

Lamb loin with salsa verde, Lyonnaise onion and bacon. Designed by Singapore Airlines Intnerational Culinary Panel Chef Matthew Moran

Roast Lamb Chops

New Zealand lamb chops with mint jus, mesclun salad, and thyme-flavoured gratin potatoes

Oven-Roasted Chicken Breast

Oven-roasted corn fed chicken breast, tarragon jus and creamy polenta, served with cauliflower, edamame and carrot batonette

Grilled Chilean Seabass

Seared Black Cod Fillet 'à la Niçoise'

With haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin

Classic Lobster Thermidor

Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus

Swedish Wholegrain Crisp Bread

A healthy breakfast choice with crisp bread, cottage cheese, rosemary honey-roasted pear and a low fat yoghurt of fresh berries (inclusive of Breakfast service)

Warm Waffle with Strawberry Coulis

Warm waffle with strawberry coulis, fresh berries and mascarpone cheese (inclusive of Breakfast service)

Poached Egg Served with Hollandaise Sauce

Poached egg served with hollandaise sauce with smoked salmon, asparagus and potato hash (inclusive of Breakfast service)

Chargrilled Soya-Flavoured Beef

Assorted Sushi

Marinated and smoked fish on lightly vinegared Japanese rice (served at cabin temperature)

Chinese Style Cod with Fried Rice

Served with seasonal oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun

Baked King Prawn with Chilli Sauce

Served with Taiwan cabbage and fragrant steamed rice

Sliced Grouper Congee

Grouper cooked in rice porridge with spring onions and ginger (inclusive of Breakfast service)

Dim Sum Selection

Peranakan Ayam Buah Keluak

An iconic Peranakan dish, chicken and baby pork ribs stewed in buah keluak and tamarind gravy, served with traditional Nonya vegetable stew (chap chai) and steamed rice

Peranakan Itek Siow

A Peranakan classic - braised duck in a thick onion and tamarind sauce served with traditional Nonya vegetable stew (chap chai) and steamed rice

Nonya Nasi Padang

Served with beef rendang, opor ayam (chicken in a turmeric coconut gravy), sayur lodeh and steamed rice - a Peranakan version of Indonesian Nasi Padang

Peranakan Hokkien Mee Soup

A rich pork-prawn broth with pork, prawns and vegetables on top of egg noodles and rice vermicelli - a Peranakan version of a popular Singaporean hawker dish (Only available on flights with flight time above 4 hours)

Bak Chor Mee SoupEgg noodles in pork broth, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli (Only available on flights with flight time above 4 hours)

Singapore Chicken Rice

Straits Chinese Chicken Curry

Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice

Prawn and Chicken Laksa

Rice noodles in a rich, coconut cream seafood gravy with prawns, chicken, fish cake, deep-fried beancurd and bean sprouts (Only available on flights with flight time above 4 hours)

Singaporean Style Chicken and Lamb Satay

Marinated, skewered and grilled chicken and lamb slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.

Nonya Assam Fish

Malay-style Beef Rendang

Tender beef cooked in coconut milk, spices and lemongrass, and served with turmeric rice

Nasi Lemak

Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, spicy pickled vegetables (achar), an omelette wedge, and grilled fish cakes (otah) (inclusive of Breakfast service)

Steamed Cod Fish Thai Style

A traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice

Indian Style Braised Lamb Shank

Lamb shank with onion, pea-soya beans and tempered Bengal gram served with yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Nasi Biryani

An Indian specialty, fragrant Basmati rice, cooked with aromatic spices, herbs, tomatoes, saffron and milk, is served with tender chicken simmered in gravy (inclusive of Breakfast service)

Marinated Free Range Chicken on a Spring Salad Bouquet with Cheese Shavings, Roasted Walnuts and White Balsamic DressingA low calorie creation for all chicken lovers. Eating salad is a super convenient way to work in a daily measure of fibre which helps support digestive health. The chicken will be served cold on the salad. Designed by International Culinary Panel Chef Georges Blanc

Spring Salad Bouquet of Haricot Verte Beans, Artichokes, Asparagus and Tomatoes with Hard Boiled Eggs and Roasted WalnutsHaricot beans are high in protein and folic acid, artichokes are high in fibre and stabilize the metabolism. The alluring colours and flavours of this meal are a delight to the palate. Inspired by International Culinary Panel Chef Georges Blanc

Citrus Steamed Sea Bass with Lettuce Puree, Legumes, Radishes and Sunflower Seeds in Citrus VinaigretteThis high protein nourishing meal balances the invigorating flavour of citrus with the intensive taste and texture of fish and legumes. Fish and sunflower seeds are a good source of healthy polyunsaturated essential fatty acids like omega 3 and omega 6. A great choice for passengers looking for a refreshing meal. Designed by International Culinary Panel Chef Carlo Cracco

Grilled Baby Romaine with Orange Gremolata, Crispy Legumes, Radishes and Sunflower Seeds in Citrus VinaigretteThe refreshing taste of orange-scented Romaine complements the nutritious goodness of lentils, which are a good source of protein, fibre, vitamins and minerals. A perfect salad for combating fatigue. Inspired by International Culinary Panel Chef Carlo Cracco

Baked Herb Marinated Salmon with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard VinaigretteThis perfect combination of foods offers the best of all macro and micronutrients. Wild salmon is rich in essential amino acids, which help build and repair tissues and omega 3 fatty, which support cognitive function and heart health. An energizing meal for those on the go. Designed by International Culinary Panel Chef Suzanne Goin

Grilled Herb Marinated Tofu with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard VinaigretteNutritiously balanced with the goodness of energizing carbohydrates from potato and beets and high quality protein from eggs. A wholesome meal for those on the go. Inspired by International Culinary Panel Chef Suzanne Goin

Indian Style Pistachio Crusted Lamb Chops with Fruit Yoghurt Salsa and Mint ChutneyThis elegant dish of tender lamb combined with the invigorating flavours of yogurt salsa, mint chutney and lemon is rich in vitamin B12. This meal fulfils the essential nutritional requirements and enchants the palate with its play of unique flavours. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Pistachio Crusted Paneer with Fruit Yoghurt Salsa and Mint ChutneyThe delicious Indian cottage cheese crusted with pistachios is covered in the invigorating flavours of yogurt salsa, mint chutney and lemon that help in digestion and absorption of nutrients. Inspired by International Culinary Panel Chef Sanjeev Kapoor

Duo of Watercress Salad and Smoked Trout with Shaved Fennel, Apples and Yuzu Jelly in a Maple VinaigretteIn this unique salad the tantalizing flavour of smoked trout is perfectly complemented with crisp apple and peppery watercress. Delicately balanced on a bed of lettuce puree, this nourishing salad is rich in fibre and low in calories.  Designed by Singapore Airlines International Culinary Panel Chef Matt Moran

Chilean Seabass on a Bed of Kale and Quinoa Salad with Tomato Jelly and Almond FlakesThis refreshing quinoa salad infused with the tangy flavors of tomato, nutty texture of almonds and super nutrients of kale is an amazingly light but revitalizing meal. Designed by Singapore Airlines International Culinary Chef Alfred Portale

Quinoa and Kale Salad with Tomatoes and AlmondsThis superfood salad packs a powerful nutritional punch. Quinoa is a protein rich gluten free grain while kale is a good source of
cholesterol lowering fibre and essential minerals such as calcium, potassium and iron. Inspired by Singapore Airlines International Chef Alfred Portale.

Namyu Cod Fish and Jinlen Soy Chicken with Brown Lamien Noodles and Wood Ear MushroomThe presence of chicken and fish makes this meal high in protein. The strong flavour of protein is complemented by the complex carbohydrate in brown noodles. This simple flavourful meal is great to reinvigorate on a tiring journey. Designed by Singapore Airlines International Culinary Chef Zhu Jun

Namyu Cabbage Roll and Jinlen Eggplant and Beancurd with Brown Lamien Noodle and Wood Ear MushroomThe vegetables provide a range of beneficial phytonutrients and fibre, which balances the complex carbohydrate in brown noodles. This simple flavourful meal is great to reinvigorate on a tiring journey. Inspired by International Culinary Chef Zhu Jun