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SQ Raffles Class "Book The Cook"  
User currently offlineEasyjet From Australia, joined May 2001, 63 posts, RR: 0
Posted (10 years 6 months 2 weeks 1 day 14 hours ago) and read 23596 times:

Hi guys, I will soon be on a SQ flight from SIN to BNE on Raffles Class. Since this is my first time on business in SQ, I was wondering if any of you could give some advice on the main course to pre-order for the "book the cook" service. ie, those that are nice tasting and those which are not. Any personal favourites?

Western Cuisine
6oz Rib Eye Steak
Oven-roasted Corn Fed Chicken Breast
Pan-seared Chilean Bass
Pappardelle with Chicken
Roast Lamb Chops
Roast Vegetables with Avocado Salad
Seared Salmon Escalope
Slipper Lobster Thermidor
Wild Mushroom and Chorizo Risotto

Singapore Specialties
Braised Soya Flavoured Duck
Chicken Curry Peranakan Style
Nasi Biryani
Nasi Lemak
Singapore Chicken Rice

Japanese Cuisine
Gyu-don

Thai Delights
Fish Souffle and Spicy Minced Chicken
Green Curry Fish Balls Stuffed with Prawns

21 replies: All unread, jump to last
 
User currently offlineShortfinals From Malaysia, joined Jul 2000, 153 posts, RR: 0
Reply 1, posted (10 years 6 months 2 weeks 1 day 13 hours ago) and read 23527 times:

The lobster's my favourite. Portion is small but oh so good. Have only ever tried that and the steak, which I found a little rubbery. Can't comment on the others.

User currently offlineRyanair!!! From Australia, joined Mar 2002, 4742 posts, RR: 26
Reply 2, posted (10 years 6 months 2 weeks 1 day 12 hours ago) and read 23485 times:

I guess unless you are flying out of Singapore, stick to the western options.


Welcome to my starry one world alliance, a team in the sky!
User currently offlineStarG From Indonesia, joined Mar 2003, 197 posts, RR: 0
Reply 3, posted (10 years 6 months 2 weeks 1 day 2 hours ago) and read 23317 times:

I like the Pan Seared Chilean Bass, when they are not too salty (sometimes happened).

StarG


User currently offlineSingapore_Air From United Kingdom, joined Nov 2000, 13738 posts, RR: 19
Reply 4, posted (10 years 6 months 2 weeks 1 day 1 hour ago) and read 23273 times:

EasyJet, would you like me to scan in promotional pictures of those Book The Cook choices? I would be more than happy to do so.


Anyone can fly, only the best Soar.
User currently offlineGreg From United Kingdom, joined May 2005, 0 posts, RR: 0
Reply 5, posted (10 years 6 months 2 weeks 1 day 1 hour ago) and read 23224 times:

It's a nice selection, but be forewarned...it all taste like airline food!
I've found the pasta/fish/shellfish usually tastes the closests to it's retaurant counterparts....

I didn't know they had duck.


User currently offlineEasyjet From Australia, joined May 2001, 63 posts, RR: 0
Reply 6, posted (10 years 6 months 2 weeks 1 day ago) and read 23161 times:

Singapore_Air: That would be great! If it's not too much trouble...

Greg: Haha...the presentation probably plays a bigger part than the actual taste...

To All: I've seen a pic of the Nasi Biryani, and it looked great. I also read a glowing review about the slipper lobster thermidor.

Some say that the asian cuisine selection is generally better. More comments please...


User currently offlineSingapore_Air From United Kingdom, joined Nov 2000, 13738 posts, RR: 19
Reply 7, posted (10 years 6 months 2 weeks 1 day ago) and read 23134 times:

EasyJet, it is never a trouble to promote Singapore Airlines Limited and its products and services - 'tis a joy!

Pictures ETA in 48 minutes.



Anyone can fly, only the best Soar.
User currently offlineEx_SQer From United States of America, joined Apr 2002, 1435 posts, RR: 5
Reply 8, posted (10 years 6 months 2 weeks 23 hours ago) and read 23095 times:

There are several pics and comments in the http://www.airlinemeals.net database, including the lamb chops and the steak.

I have had the chicken rice inflight, and it was good. I've also had the Singaporean selections at a meal presentation - they were all good, if you like Singaporean food. The only drawback to ordering those items is that you can get them for $5 at a food court in SIN.


User currently offlineSingapore_Air From United Kingdom, joined Nov 2000, 13738 posts, RR: 19
Reply 9, posted (10 years 6 months 2 weeks 23 hours ago) and read 23065 times:

Ok ok, expect them in 45 minutes.


Anyone can fly, only the best Soar.
User currently offlineSingapore_Air From United Kingdom, joined Nov 2000, 13738 posts, RR: 19
Reply 10, posted (10 years 6 months 2 weeks 22 hours ago) and read 23024 times:

Expect it in 23 hours and 3 minutes. I do apologise!


Anyone can fly, only the best Soar.
User currently offlineBNA From United States of America, joined Jan 2004, 78 posts, RR: 0
Reply 11, posted (10 years 6 months 2 weeks 22 hours ago) and read 23000 times:

I am split torn between the Chicken Curry Peranakan Style and the Nasi Biryani. If it were up to me, I'd ask for one of each. But they all sound tempting.

Bon appetit.




User currently offlineShankly From United Kingdom, joined Jan 2000, 1540 posts, RR: 1
Reply 12, posted (10 years 6 months 2 weeks 19 hours ago) and read 22917 times:

I have just flown LHR-SIN-Saigon and Hanoi-SIN-LHR in Raffles.

The food choices and standards were good on all flights with plenty of selections to satisfy both Western and Asian taste buds.

To be honest I think the book the cook bit is a bit pretentious and not as "inovative" as BA's raid the larder.

I must however say that the new Raffles cabin is excellent, particularly on the 744 Upper Deck and having flown both this and BA's Club seats this year (744 UD and 777), would put the SIA seat ahead on comfort because of its width and softer profile.

I am sure you will very much enjoy your Raffles experience. I am currently drafting a trip report "SQ-SQ-VN-VN-VN-VN-SQ-SQ" which i'll post soon with a few more details.



L1011 - P F M
User currently offlineSingapore_Air From United Kingdom, joined Nov 2000, 13738 posts, RR: 19
Reply 13, posted (10 years 6 months 2 weeks 18 hours ago) and read 22898 times:

Ooh I do indeed look forward to such a trip report! Especially views on the jet narrowbodies Vietnam Airlines operates.

Expect pictures in 33 minutes



Anyone can fly, only the best Soar.
User currently offlineSingapore_Air From United Kingdom, joined Nov 2000, 13738 posts, RR: 19
Reply 14, posted (10 years 6 months 2 weeks 18 hours ago) and read 22868 times:

Here they are. I do apologise on behalf of Airliners.net's weird un-HTML friendly programming which has messed certain formatting up but I can't help that...including this stupid big gap between this and the main content of this post. Oh well  Sad Enjoy!  Big thumbs up
































































































Combine Book The Cook's exceptional variety of cuisine with the special warmth and personal attention of the best cabin crew in the world and you are bound to have a memorable journey on board Singapore Airlines Limited - A Member of Star Alliance. You can place a Book The Cook order by booking online at Singaporeair.com or by calling Singapore Airlines Limited Australia Reservations on 131011 or by calling Singapore Airlines Limited Australia Brisbane on 32590710.

WESTERN CUISINE


6oz US RIB EYE STEAK with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes.


Tender rib eye is pan-seared to perfection and served with garlic-mashed potatoes. Accompanying it is a creamy sauce of red wine, steak jus, shallots and cream finished with a dash of green peppercorns. Roasted capsicums, red onions and eggplant complete this hearty and satisfying meal.


 




OVEN-ROASTED CORN FED CHICKEN BREAST tarragon jus and creamy polenta.


Tender chicken breast is slowly roasted to perfection and serve with a delicious tarragon jus. Providing the ideal accompaniments are lightly seasoned vegetables and creamy polenta.


 




PAN-SEARED CHILEAN BASS with bouillabaisse sauce, capsicum confit and kalamata olive potato.


Lightly seared Chilean bass is served with a tempting bouillabaisse sauce flavoured with seafood, fresh vegetables, saffron and a splash of white wine and Pernod. A slow-cooked capsicum confit and kalamata olive mashed potatoes complete this dish.


 




PAPPARDELLE WITH CHICKEN and sun dried tomatoes.


This delightful pasta dish is the ideal option for those who prefer a light main meal alternative. Mushrooms and sun-dried tomatoes, together with chicken broth, add their unique flavours to al dente pappardelle, which is served with a generous sprinkling of shredded chicken.


 



ROAST LAMB CHOPS with mint jus, mesclun salad and thume-flavoured gratin potatoes.


Lightly seared Chilean bass is served with a tempting bouillabaisse sauce flavoured with seafood, fresh vegetables, saffron and a splash of white wine and Pernod. A slow-cooked capsicum confit and kalamatta live mashed potatoes complete the dish.


 



ROASTED VEGETABLES with avocado mesclun salad on roesti potatoes, in a truffle oil and xeres vinaigrette.


Roesti potatoes are pan-fried until golden brown and smothered in a tasty selection of roasted vegetables, avocado and orange, slowly marinated in truffle-perfumed oil, parslet and chives. This tempting dish is topped by a refreshing mesclun salad and freshly shaved Parmesan cheese and drizzled with fine aged Xeres vinaigrette.


 



SEARED SALMON ESCALOPE on warm potato and snake bean salad.


A pan-seared escalope of salmon is presented with a warm salad of sliced new potatoes and snake beans. A light dressing of diced tomato, lemon and olive oil gives this dish a wonderfully refreshing lift.


 



SLIPPER LOBSTER THERMIDOR buttered asparagus and slow roasted vine-ripened tomato with saffron rice.


Slipper lobster tails are sautéed lightly in butter, flambéed in brandy and returned to the half shell before being smothered in a delicate and creamy sauce of mushroom, garlic and spicy mustard, sprinkled with cheese and lightly grilled. Fragrant saffron rice, buttered asparagus spears and slow roasted vine-ripened tomato add taste and texture to this dish.


 




WILD MUSHROOM AND CHORIZO RISOTTO in natural jus with arugula.


Wild mushroom and chorizo are sautéed in natural jus until fragrant. Aborio rice is added and all the ingredients are simmered in chicken stock with shallots and garlic. A dash of white wine, grated Parmesan cheese and arugula add the finishing touches to this unforgettable risotto.


 




SINGAPORE SPECIALITIES


BRAISED SOYA FLAVOURED DUCK with yam rice.


The secret of this dish lies in the tender duck meat, marinated in a flavoursome mix of dark soya sauce, aromatic spices and Chinese rice wine. Cooked to perfection, the braised duck is served on a bed of fragrant yam rice with chilli sauce.


 




CHICKEN CURRY PERANAKAN STYLE with bread rolls.


Tender chicken with potato chunks are gently simmered in a spice rempah and coconut milk, creating a fragrant and full flavoured meal without being searingly hot. The accompanying bread rolls enable you to savour every delicious drop.


 




NASI BIRYANI.


An Indian speciality, tender chicken is simmered in a spice-laden gravy. It is presented with a special mix of nutty basmati rice cooked with aromatic spices, herbs, tomatoes, saffron and milk for an enchanting Asian meal.


 




NASI LEMAK.


The appeal of this Malay favourite lies in the rice, cooked slowly in coconut milk for a tempting fragrance. Its richness is tempered by deep-fried anchovies with peanuts, spicy pickled vegetables (achar), an omelette wedge, spicy sambal prawns and local grilled fish cakes (otah).


 




SINGAPORE CHICKEN RICE.


Popular amongst locals and visitors alike, this dish lingers in the memory and on the tongue. Succulent poached chicken is served with fluffy aromatic long-grain rice cooked in chicken broth. A drop of dark soya sauce and tangy ginger and fresh chilli and lime sauces add the finishing touches.


 




JAPANESE CUISINE


GYU-DON Lightly braised beef and onion with steamed rice.


A traditional Japanese dish, Gyu-Don features tender bite size slices of beef, onion and yam noodles, simmered in a savoury sauce. It is served on a bowl of fluffy Japanese rice and topped with green peas and colourful beni shoga ginger.




THAI
DELIGHTS


FISH SOUFFLE AND SPICY MINCED CHICKEN Served with pineapple rice and curried vegetables.


Light on the palate yet full-flavoured, freshly minced chicken, chilli and basil are pan-fried to melt in your mouth. Providing the perfect accompaniment, a range of tasty ingredients are combined to make traditional Thai fish soufflé. Pineapple rice and Thai mixed vegetables are added to ensure a truly mouth-watering experience.

 




GREEN CURRY FISH BALLS STUFFED WITH PRAWNS Swerved with pork in a sweet and spicy sauce.


Delicate fish balls are stuffed with minced prawns before simmering in a fragrant green curry sauce. Accompanied by pork prepared with exotic spices in Thai sweet and spicy sauce, this dish is completed with a selection of mixed vegetables.

 










Anyone can fly, only the best Soar.
User currently offlineEasyjet From Australia, joined May 2001, 63 posts, RR: 0
Reply 15, posted (10 years 6 months 2 weeks 14 hours ago) and read 22795 times:

Singapore_Air: Thanks for the great scans! Hmm...now I'm spoilt for choice..hahaha!

User currently offlineMohan From India, joined Nov 2003, 78 posts, RR: 0
Reply 16, posted (10 years 6 months 2 weeks 11 hours ago) and read 22751 times:

Hi easy Jet !

How about trying the local specialities

My favorites are the duck rice & Chicken rice.......smaller portions in J but with all that bread rolls, starter..salad...desert etc its fine

Bon Apetit, Its always a great joy to fly SQ..hope you like it....have a good trip


User currently offlineAkumas From Australia, joined Jan 2004, 434 posts, RR: 2
Reply 17, posted (10 years 6 months 2 weeks 11 hours ago) and read 22736 times:

Mmm those roast vegies and avacado looks nice  Laugh out loud

Where are you flying? How much did this ticket cost you? Business Class, isn't it?


User currently offlineEasyjet From Australia, joined May 2001, 63 posts, RR: 0
Reply 18, posted (10 years 6 months 1 week 6 days 9 hours ago) and read 22596 times:

Thanks for the suggestions guys. It will be a photofinish between the slipper lobster thermidor and the nasi biryani, although I'm now leaning more towards the slipper lobster thermidor.

Looking forward to my first experience on business class with SQ. Have tried business on other airlines but not with SQ.

Cheers.


User currently offlineZonks From United States of America, joined Nov 2003, 166 posts, RR: 0
Reply 19, posted (10 years 6 months 1 week 6 days 7 hours ago) and read 22523 times:

Slightly off topic, but is Nasi Biryani just the same as Biryani or is it Biryani with a Singaporean twist?

User currently offlineSq_pilot From Singapore, joined May 2000, 80 posts, RR: 1
Reply 20, posted (10 years 6 months 1 week 6 days 6 hours ago) and read 22495 times:

Zonks:

Nasi (Nasi = Rice) Biryani = Biryani = Biryani with a Singaporean Twist.


User currently offlineSingaporeFA From Singapore, joined Nov 2003, 108 posts, RR: 0
Reply 21, posted (10 years 6 months 1 week 5 days 3 hours ago) and read 22383 times:

my advice...out of Singapore...Singaporean dishes.Out of Japan..japanese dishes...out of Australia...Australian dishes.Simply because in the inflight kitchen the cooks are locals.So if the meal comes from Singapore..its been cooked by a Singaporean.I am talking about authenticity here.So do u think he cooks a better lobster thermidor or a chicken rice?(if he is chinese that is).I have had passengers complain to me that the indian vegetarian is horiible out of Seoul or the chicken rice out of LAX is disgusting.What did they expect??It was probably a korean who cooked the indian veg.

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