Business Class – Flight from Taipei
Beef tournedo on red wine sauce topped with crab meat ragout
Beef tournedo on red wine sauce topped with crab meat ragout/duchess potatoes and sauteed vegetables.
Chilean seabass with citrus saffron cream sauce
Pan seared Chilean seabass with citrus saffron cream sauce, sundried tomato couscous and buttered vegetables.
"Sanbei" mushroom in lotus leaf served with vegetables and pearl barley rice
Wokfried mushroom with basil served with mixed vegetables, tofu and pearl barley rice.
Superior soup noodle with shrimp and pork wanton
Grilled pork fillet with apple balsamic sauce
Grilled pork fillet with apple balsamic sauce, olive oil mashed potato and sauteed vegetables.
Steamed prawn with chopped garlic and scallion
Steamed prawn with chopped garlic and scallion sauce served with chinese vegetables and noodles.
Cajun spiced chicken breast with salad
Cajun spiced chicken breast with mixed salad and seasonal fruit with balsamic dressing.
Taiwanese style braised beef noodle soup
Seared lamb loin with jus
Seared lamb loin with jus, crushed pea with mint, leek and olive oil mashed potato. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale.
Pasta ai frutti di mare
Saute seafood with pesto cream on fettuccine.
Teochew braised duck with condiment
Spiced soy sauce braised duck with tofu, vegetables and steamed rice.
Grilled Chilean seabass and sweet peppers with teriyaki sauce
Grilled Chilean seabass in teriyaki sauce with sweet peppers, braised vegetables and steamed rice.