Easyjet From Australia, joined May 2001, 63 posts, RR: 0 Posted (11 years 2 months 2 weeks 4 days 21 hours ago) and read 24561 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?
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
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.
Shankly From United Kingdom, joined Jan 2000, 1553 posts, RR: 1
Reply 12, posted (11 years 2 months 2 weeks 4 days 2 hours ago) and read 23882 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.
Singapore_Air From United Kingdom, joined Nov 2000, 13747 posts, RR: 19
Reply 14, posted (11 years 2 months 2 weeks 4 days 1 hour ago) and read 23833 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 Enjoy!
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.
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.
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.
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.
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.
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.
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.
SingaporeFA From Singapore, joined Nov 2003, 108 posts, RR: 0
Reply 21, posted (11 years 2 months 2 weeks 1 day 11 hours ago) and read 23348 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.