Singapore Airlines

Suites and First Class – Book The Cook Menu from Singapore

Suites and First Class

Book the Cook menu from Singapore

Special Feature

 

As part of SIA’s Singapore Showcase programme and to celebrate the addition of Singapore’s hawker culture to UNESCO Representative List of the Intangible Cultural Heritage of Humanity, SIA is proud to bring you the Hawker Culture promotion. The promotion will feature a series of popular local dishes from renowned hawkers prepared by our catering partner SATS.

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 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.

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.
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.
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”.

Ponggol Nasi LemakFragrant coconut rice with spiced chicken leg, vegetable curry and signature sambal chilli: a long time favourite enjoyed by many since 1979.

Available from 1 Nov 2022 to 31 Dec 2022.

Western

 
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.

Grilled Angus Beef Burger Grilled Angus beef burger with portobello mushroom, onion jam, cheese and tomatoes.
Beef SteakCharcoal grilled beef tenderloin, creamy polenta, red wine sauce with seasonal vegetables.
Southern Singapore Farmed BarramundiSeared barramundi, potato gnocchi, saute of local wild mushrooms and kale, corn and tomato salsa, chicken jus.
Warm Waffle with Strawberry CoulisWarm waffle with strawberry coulis, fresh berries and mascarpone cheese.
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.
Smoked Salmon Eggs BenedictPoached eggs on toasted muffin and sauteed spinach topped with hollandaise sauce and caviar served with smoked salmon.
Roasted Lamb Rack with Lamb JusWith mint oil, seasonal vegetables and mashed potato.
Duck ConfitDuck leg, slow cooked in duck fat, served with white bean and lentil ragout, savoy cabbage and baby carrots.
Beef CheekWith grilled asparagus, celeriac pureed, mushroom ravioli and gremolata herb sauce.

Singaporean

 
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.
Singapore LaksaRice noodles in a rich, coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts.
Singaporean Style Chicken Satay
Marinated, skewered and grilled chicken slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.
Fish CongeeSliced grouper congee served with spring onions and ginger.
Fish Ball Kway Teow SoupFlat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake and bean sprouts. Served with Chinese preserved vegetables (tung chai) and sliced.
Singapore Style Yu Pian Mi FenThick rice vermicelli in creamy fish soup with sliced pomfret fish fillet, vegetables and Chinese wine.
Singapore Chicken CurryChicken in spicy coconut gravy and potatoes with bread rolls or steamed rice.

Malay

 
Beef RendangBraised beef in spiced coconut gravy, 'Malay style' served with turmeric rice, braised lodeh style vegetables and accompanied by fried anchovies with peanuts.
Mee SiamMalay style spiced rice vermicelli in tamarind gravy garnished with prawn, hard boiled eggs, beancurd puff, beansprout and Chinese chive.

Indian

 
Singapore Roti PrataFried Indian style flat bread served with spicy fish with okra, eggplant and tomato curry.
Singapore Nasi BiryaniSingapore style spiced basmati rice with chicken curry and local pickled vegetables.
Makhanwala MurghIndian style butter chicken served with flat bread, tempered lentils, tomato, cucumber and onion salad.

Asian

 
Khao Tom MooThai style rice porridge with pork slices, pork meatballs and mushroom, garnish with preserved vegetable and fried garlic.
Unagi DonburiJapanese style grilled eel with kabayaki sauce on steamed rice garnished with shredded omelette and vegetables served with Japanese assorted pickled vegetables, clear soup and sansho pepper.
BiBimbapKorean style steamed rice with sauteed assorted vegetables and poached egg served with chili paste, sesame oil and seaweed.
Nyonya Ayam Goreng Lengkuas, Ikan Assam Pedas Dan Sambal UdangAyam goreng lengkuas, seabass in a tamarind-turmeric gravy, chili prawns, fried anchovies and peanuts, refreshing cucumber pickles and prawn cracker served with coconut flavored rice.

Specially designed by acclaimed Singaporean chef- Shermay Lee

Deliciously Wholesome

 
Spiced Buckwheat and Pumpkin PancakesWholesome 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
Roasted SalmonWarm roasted salmon with a chopped salad of tomato, parsley, freekeh and a hint of chilli, finished with a smoked eggplant puree.

Specially created by COMO Shambhala

High protein | Mineral rich | High fibre | Antioxidant rich
Aromatic Barramundi StewFillet of barramundi in an aromatic tomato sauce, with pearled couscous, sliced zucchini, toasted almonds and preserved lemon salsa. 

Specially created by COMO Shambhala

Hight protein | Antioxident rich | Immune support | Micronutrient Rich
Aromatic Yellow Fish CurryServed with green papaya, pickled cucumber, beansprout and endive.

Specially created by COMO Shambhala

Circulatory support | Digestive support | High Fibre
Spiced Braised ChickenFragrant chicken braised in warming spices and coconut cream, with crunchy sugar snap peas, spinach, cooling coriander yoghurt and brown basmati rice.

Specially created by COMO Shambhala

High protein | Calming | Mineral rich

Meatless

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

Inspired by International Culinary Panel- Yoshihiro Murata
Fresh Bouquet SaladSalad of mesclun, baby carrot, heirloom tomatoes, asparagus, artichoke, avocado, freekeh, chickpeas and hard-boiled egg served with mustard dressing.
Roasted Kabocha with FreekehRoasted pumpkin squash on green durum wheat and chick peas served with mixed lettuces and pomegranate salsa.