Grilled Beef Tenderloin Steak

Beef tenderloin with roasted mushrooms, roasted tomato and chimichurri sauce (coriander-basil-parsley paste sauce with extra virgin olive oil)

Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran

Herb Mustard Crusted Lamb Loin

Lamb loin with red wine sauce, Lyonnais potato, French buttered string beans and parsley buttered carrots

Stir-fried Pork Belly with Ginger Spring Onion Sauce

Stir fried pork belly with fragrant ginger and spring onion sauce, served with black mushroom, carrot flowers, bok choy and steamed jasmine rice

Roast Chicken Rice with Bok Choy and Black Mushroom

Roasted chicken thigh, sliced and served on jasmine rice cooked in chicken broth.  Accompanied by bok choy and black mushroom

Pan-fried Chicken Breast

Pan seared chicken breast stuffed with Boursin cheese, accompanied with chunky tomato salsa and linguine pasta tossed with fresh basil pesto and fresh green asparagus

Grilled Norwegian Salmon Steak

Grilled salmon served with grapefruit segments and low fat herb veloute sauce. Accompanied by Korean mushrooms, eggplant and zucchini

Baked Boursin Cheese & Vegetable Quiche 

Accompanied with fresh arugula salad and cherry basil salad dressed with extra virgin olive oil