6 oz. Rib-Eye Steak

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

Grilled Beef with Balsamic Onion Sauce

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

Chirashi SushiAssorted marinated, cured and smoked seafood and omelette on seasoned rice granished with salmon roe and seaweed, served with soya sauce and wasabi (Only available on flights with flight time above 3.5 hours)

Japanese Style Shoyu RamenNoodle in soya sauce flavoured pork broth. Served with pork belly, half boiled egg, beansprouts and spring onion. Available until 30 September 2019 (only available on flights with flight time above 4 hours)

Keisuke Tonkotsu RamenNoodles in creamy pork broth garnished with sliced pork, cloud ear fungus and spring onion. Available from 1 October 2019 to 5 January 2020 (only available on flights with flight time above 4 hours)

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

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)

Bak Chor Mee Dry StyleThin 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 (Only available on flights with flight time above 3.5 hours)

Singapore Chicken Rice

Straits Chinese Chicken Curry

Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice (Only available on flights with flight time above 3.5 hours)

Singapore Laksa

Rice noodles in a rich, coconut cream seafood gravy with prawns, 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, 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)

Bharwan Paneer Soweta, Shakarkand aur Chawli Poriyal, Kasuri Moong Dal, Bajra aur Matar ke Pulao

Stuffed paneer with sweetcorn, sweet potato and black eyed beans poriyal and fenugreek moong dal, served with pearl millet and green peas pulao

Dishes created by COMO Shambhala and Canyon Ranch will be available from 16 September 2019 onwards

Red Rice and Fish Porridge

A hearty and savoury bowl of red rice, poached fish, wakame, kale and miso porridge topped with fresh ginger and coriander leaves.  Specially created by COMO Shambhala (only available on flights with flight time above 3.5 hours)

Circulatory Support | High Protein | Mineral Rich | Calming

Zucchini Lasagne with Puy Lentils and Ricotta

Warm, colourful layers of zucchini, red pepper, braised puy lentils, and creamy ricotta in a roasted tomato and red pepper marinara.  Specially created by COMO Shambhala

Micronutrient Rich | Digestive Support | High Fibre | Calming

Spiced Buckwheat and Pumpkin Pancakes

Wholesome buckwheat and pumpkin pancakes with vanilla bean coconut yogurt, toasted pumpkins seeds and maple strawberry and orange. Specially created by COMO Shambhala

Digestive Support | Immune Boosting | Micronutrient Rich

Coconut and Chia Pudding

Vanilla-scented white chia seeds soaked in creamy coconut milk with fresh strawberries steeped in hibiscus flower tea. Specially created by COMO Shambhala

Vitamin Rich | Digestive Support | High Fibre

Braised Grass Fed Beef Short Ribs

Served with turmeric cauliflower mash, oyster mushroom, grilled asparagus and parsley Marcona gremolata. Specially created by Canyon Ranch.
307. 14. 21. 17. 684

Key: Calories . Carb(g) . Protein(g) . Fat(g) . Sodium(mg) (tr-trace)

Pan Seared Seabass Fillet with Vegetable Stew

Potatoes, fennel, paprika, chili powder, herbs and corn-cherry tomatoes salad. Specially created by Canyon Ranch
356. 33. 26. 11. 596.

Key: Calories . Carb(g) . Protein(g) . Fat(g) . Sodium(mg) (tr-trace)

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

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

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

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

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 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