Book the Cook - New York (John F. Kennedy)
|Suites and First Class Menu|
|U.S. Grilled Prime Beef Fillet
Grilled U.S. Prime Choice beef with asparagus, baby spinach, roasted potato, and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale.
|NY Sirloin Steak
New York cut steak with sauteed Eringi mushroom, potato paillasson and red wine butter.
|Pecan Crusted Veal
With red onion marmalade, candied sweet potatoes, buttered asparagus & baby carrot.
Short-ribs of beef braise in Chinese wine and 5-spice with Oriental mixed vegetables and wok fried egg noodles.
|Roast Rack of Lamb
US rack of lamb with natural jus, roasted vegetables, and creamy garlic mash.
French cut chicken breast in green peppercorn sauce, squash, turned carrot and creamy mashed potato.
|Roasted Chicken Rice and Pak Choy
Roasted chicken served with chicken-flavoured rice and pak choy.
|Stir-fried Chicken in Chinese Wine
With seasonal vegetables and steamed jasmine rice.
|Char Siew Wanton Noodle Soup
Honey-roasted pork, shrimp and pork dumplings on noodles in a savoury clear broth.
|Lobster Thermidor with Saffron Rice
Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice.
|Grilled Shrimps and Scallops
Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots, and linguini.
|Roasted Sea Bass
With wilted spinach and glazed crab-mashed potato in white wine sauce infused chive & lemon.
|Baked Chilean Bass
In Oriental XO sauce with mixed vegetables and egg fried rice.
Oriental breakfast, seabass, scallop & shrimp congee with Chinese Clueller, fried shallots & ginger.
|Pennette Pasta with Arabiatta Sauce
Sauteed Pennette with garlic & olive oil , vegetables medley, arabiatte sauce, arugula & parmesan cheese.