Boon Tong Kee Chicken Rice

Signature tender silky poached chicken served with rice infused with chicken stock and a unique blend of lemongrass, ginger and pandan, complete with their distinct inhouse chilli sauce.
Recommended in Michelin Guide Singapore from 2017 to 2019.

Qiu Lian Ban Mian

Freshly made noodles in rich and flavourful broth made with anchovies, pork and chicken bone. Served with minced pork, fried anchovies and egg. One of the top-of-mind recall when it comes to Ban Mian even after 30 years.


(Only available on flights with flight time of more than 4 hours)

Song Fa Bak Kut TehPrime pork ribs in a clear and peppery soup simmered with garlic, peppercorn and spices to perfection.  Served with steamed rice, braised peanut and salted vegetable.

Five-time Michelin Bib Gourmand Award Winner from 2016 to 2019 and 2021.


(Only available on flights with flight time of more than 4 hours)

Beach Road Prawn Noodle SoupA combination of yellow noodles and rice vermicelli, immersed in flavourful prawn and pork broth. Accompanied with fresh red leg prawns and bean sprouts. A crowd favourite among Singaporeans.


(Only available on flights with flight time of more than 4 hours)

Kok Kee Wonton Noodle

Springy egg noodles tossed in Kok Kee’s special secret recipe sauce, with pork char siew and handmade pork dumplings (wonton). 

Authentic Singapore wonton noodles acclaimed by various local food critics and mainstream news and media outlets as “One of the Best Wonton Noodles in Singapore”

Available from 1 Jul 2022 to 31 Aug 2022.


(Only available on flights with flight time of more than 4 hours)

Lobster Thermidor

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.

(Only available on flights with flight time of more than 3.5 hours)

Grilled Angus Beef Burger

Grilled Angus beef burger with portobello mushroom, onion jam, cheese and tomatoes.

(Only available on flights with flight time of more than 3.5 hours)

Beef Steak

Charcoal grilled beef tenderloin, creamy polenta, red wine sauce with seasonal vegetables.

Southern Singapore Farmed Barramundi

Seared barramundi, potato gnocchi, saute of local wild mushrooms and kale, corn and tomato salsa, chicken jus.

(Only available on flights with flight time of more than 3.5 hours)

Warm Waffle with Strawberry Coulis

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

(only available on flights with flight of more than 3.5 hours)

Assorted Cold Cuts and CheesesCold cut selection, featuring salami, smoked chicken, coppa ham, bresaola beef, blue cheese, comte, camembert served with walnuts, grapes, quince paste and assorted breads.

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 of more than 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 of more than 4 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 of more than 4 hours)

Singaporean Style Chicken Satay

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

Fish Ball Kway Teow Soup

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.

(Only available on flights with flight time of more than 4 hours)

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).

Mee SiamMalay style spiced rice vermicelli in tamarind gravy garnished with prawn, hard boiled eggs, beancurd puff, beansprout and Chinese chive.

(Only available on flights with flight time of more than 4 hours)

Steamed Cod Fish Thai Style

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

(Only available on flights with flight time of more than 3.5 hours)

Khao Tom MooThai style rice porridge with pork slices, pork meatballs and mushroom, garnish with preserved vegetable and fried garlic.

(Only available on flights with flight time of more than 4 hours)

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

(Only available on flights with flight time of more than 3.5 hours)

Aromatic Barramundi StewBarramundi fillet, simmered in aromatic tomato sauce, pearl couscous, zucchini ribbons, preserved lemon salsa with toasted almonds.

Specially created by COMO Shambhala

High protein | Antioxident rich | Immune support | Micronutrient Rich

(Only available on flights with flight time of more than 4 hours)

Falafel BurgerSpiced chickpea patty, served with eggplant moutabel and tomato salsa, presented on toasted brioche bun, garnished with pea shoot and arugula leaves.

Inspired by International Culinary Panel- Matt Moran

(Only available on flights with flight time of more than 3.5 hours)

Nasu DengakuJapanese style eggplant glazed with miso glaze, oven baked, with simmered vegetables and flavoured rice.

Inspired by International Culinary Panel- Yoshihiro Murata