International Culinary Panel Chefs for Suites and First Class from Haneda

Suites and First Class

Book the Cook menu from Tokyo (Haneda)

Lobster Thermidor Baked in Creamy Cheese sauce

Lobster and mushroom flamed with brandy and baked in creamy cheese sauce served with seasonal vegetables and sauteed potato.

Rack of Lamb with Rosemary sauce

Roasted lamb rack served with rosemary sauce, grilled vegetables and gratin potato.

Wagyu Beef Tenderloin

Grilled Japanese beef tenderloin served with yuzu kosho pepper sauce, seasonal vegetables and gratin potato.

Seabass with Tomato Basil sauce

Pan fried potato wrapped seabass served with tomato basil sauce, vegetables and crushed potato with olives.


Ricotta and spinach cannelloni with vegetable tomato sauce and roasted pumpkin.

Wellness & Healthy Choice

Crepe and Egg

Scrambled egg with ham and cheese wrapped with crepe served with pork sausage, creamy spinach and tomato.

Tempura Udon

Battered and fried prawn and vegetables on Udon noodle in light bonito broth.


Sliced Japanese beef cooked in light sweet soya sauce broth with vegetables and beancurd, poached egg and steamed rice.

Kaisen Chazuke

Steamed rice in light broth topped with seafood served with pickles and wasabi.

Kaisen Bara Chirashi Sushi

Warmed vinegared rice topped with assortment seafood, wasabi, soya sauce and pickled ginger.

Tonkotsu Ramen

Noodle in creamy pork soup garnished with sliced pork, boiled egg and vegetables.

Singapore Chicken Rice

Poached chicken served with chicken flavoured rice, leafy greens, cucumber, tomato. Chilli sauce, dark soya sauce and ginger-garlic sauce.

Singapore Chicken Biryani

Chicken cook in curry with spiced aromatic basmati rice with raisin and cashew nuts served with boiled egg, papadum and raita.

Dumpling Soup

Pork and shrimp dumpling in light pork and dried sole broth and leafy greens.

Singapore Style Hokkien Mee

Singapore style braised noodle with seafood, egg and beansprout served with sambal.