Singapore Airlines

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Suites and First Class – Flight from Singapore

Western

 
8 oz. Rib-Eye SteakRib-eye beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
6 oz. Rib-Eye SteakRib-eye beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
Grilled Beef Fillet 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
Pan-Fried Veal Loin and Braised Veal CheekWith parsnip purée, fresh garden vegetables and mushroom ragout
Seared Nut-Crusted Veal FilletVeal 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 LoinLamb loin with salsa verde, Lyonnaise onion, aioli and bacon. Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran
Roast Rack of LambNew Zealand lamb with mint jus, mesclun salad and thyme-flavoured gratin potatoes
Roast Lamb ChopsNew Zealand lamb chops with mint jus, mesclun salad and thyme-flavoured gratin potatoes
Oven-Roasted Chicken BreastOven-roasted corn fed chicken breast, tarragon jus and creamy polenta, served with cauliflower, edamame and carrot batonette
Pan-Fried Free Range Chicken SupremeTender chicken breast with saffron-scented jus, roasted fingerling potatoes and fine ratatouille. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc
Confit of Duck LegSlow cooked marinated duck leg with mushroom risotto and shaved parmesan cheese
Grilled Chilean SeabassOn New England style clam and mussel chowder, served with ciabatta crouton
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.
Boston Lobster ThermidorLobster meat sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus.
Grilled King PrawnsWith green pea and dill raviolo, lemon garlic butter sauce and cherry tomato
Pappardelle with Seafood

Lobster, scallop and salmon in a mushroom, sun-dried tomatoes and seafood broth, with al dente pappardelle pasta

Swedish Wholegrain Crisp BreadA 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 CoulisWarm waffle with strawberry coulis, fresh berries and mascarpone cheese (inclusive of Breakfast service)
Poached Egg Served with Hollandaise SaucePoached egg served with hollandaise sauce with sliced lobster, asparagus and potato hash
(inclusive of Breakfast service)

Japanese

 
Kyo-KaisekiA traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata (inclusive of Breakfast service and available only on flights with duration of 2 hours or more; some items are served at cabin temperature)
Chargrilled Soya-Flavoured BeefJapanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata
Chirashi SushiAssorted marinated, cured and smoked seafood and omelette on seasoned rice granished with salmon roe and seaweed, served with soya sauce and wasabi
Chashu RamenNoodles in soya sauce flavoured pork broth served with pork belly, half boiled egg, bamboo shoot, beansprouts, seaweed and spring onion. Availabe until 30 September 2019
Keisuke Tonkotsu RamenNoodles in creamy pork broth garnished with sliced pork, cloud ear fungus and spring onion. Available from 1 October 2019 to 5 Jan 2020

Chinese

 
Braised Pork Ribs in Yellow Bean SaucePork ribs braised with yellow bean, shimeiji mushrooms, carrots and beans, and served with steamed rice
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 SauceServed with Taiwan cabbage and fragrant steamed rice
Sliced Grouper CongeeGrouper cooked in rice porridge with spring onions and ginger (inclusive of Breakfast service)
Dim Sum SelectionSelection of dim sum with steamed radish cake (inclusive of Breakfast service)

Singaporean

 
Peranakan Ayam Buah KeluakAn 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 PadangServed 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 SoupA 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
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
Bak Chor Mee Dry Style with Soup on SideThin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole.  Served with pork broth, chilli sauce and additional black vinegar on the side
Char Siew Wanton Noodle SoupHoney-roasted pork, shrimp and pork dumplings on noodles in a savoury clear broth
Singapore Bak Kut Teh
Literally 'Meat Bone Tea', a peppery, savoury soup of meaty pork ribs simmered in a broth of herbs and spices, served with rice
Singapore Chicken Rice Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces.
Straits Chinese Chicken CurryTender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice
Singapore LaksaRice noodles in a rich, coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts
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 FishFish, okra, eggplant and tomato cooked with Assam spices Peranakan style, served with steamed rice
Teo Chew Fish PorridgeSouthern Chinese dish of rice porridge of lightly poached fish slices, pickled vegetables, toasted Chinese seaweed, spring onions and Chinese celery. Served with sliced red chilli in soya sauce (inclusive of Breakfast service)
Yu Pian Mi FenSingapore style thick rice vermicelli noodle soup with sliced pomfret and green vegetables. Garnished with spring onions (inclusive of Breakfast service)
Fish Ball Kway Teow SoupFlat rice noodles and fish balls in chicken broth, bean sprouts, Chinese preserved vegetables (tung chai) and sliced red chilli (inclusive of Breakfast service)

Malay

 
Malay-style Beef RendangTender beef cooked in coconut milk, spices and lemongrass, and served with turmeric rice
Grilled Indonesian King PrawnsSpicy prawns with sautéed brocolli, cauliflower, carrots, garlic sauce and microgreens, served with steamed rice
Nasi LemakFragrant 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)

Thai

 
Duck in Red Thai CurryA red curry with duck, served with steamed rice and vegetables
Steamed Cod Fish Thai StyleA traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice
Gaeng Paa KoongA Thai curry of prawn simmered with wild herbs, served with steamed rice

Indian

 
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 BiryaniAn 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

Curry Patta LobsterWith spiced spinach and corn, tomato pulao, and served with papadum, pickle and plain yogurt

Deliciously Wholesome

 
Dishes created by COMO Shambhala will be available from 16 September 2019
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

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 Pancake

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 kiwi and strawberries steeped in hibiscus flower tea. Specially created by COMO Shambhala

Vitamin Rich | Digestive Support | High Fibre

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
Sousvide Miso Simmered Japanese Tofu Yamato-style with Nimono Vegetables and PotatoIn this elegantly wholesome meal, the protein rich tofu goes perfectly with the flavour-packed miso reduction. The root vegetables stew is packed with fibre and other health beneficial phytonutrients that energise the body. Inspired by Singapore Airlines International Culinary Chef Yoshihiro Murata
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