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Old January 30th, 2004, 09:30 PM   #1
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.:. Singapore Airlines .:.

The Creation of Singapore Airlines



From a single plane to an internationally respected brand, almost 60 years of innovation and service has propelled the growth of Singapore Airlines to become one of the world's leading carriers with an advanced fleet. We began with three flights per week, and today our route network spans 90 destinations in almost 40 countries. Years ago, Singapore Airlines was the first to offer free drinks and complimentary headsets. More recently, we pioneered inflight telecommunications services and unparalleled inflight luxury. Soon, we will be the first to put the world’s largest plane into service.


From First Flight to Soaring Height



The history of Singapore Airlines dates back to 1 May 1947, when a Malayan Airways Limited Airspeed Consul took off from Singapore's Kallang Airport on the first of three scheduled flights a week to Kuala Lumpur, Ipoh and Penang.


Over the next two decades, the Airline steadily acquired more planes. There were additions of the DC-4 Skymaster, Vickers Viscount, Lockheed Super Constellation, Bristol Brittania, Comet IV, and the Fokker F27.


On 16 September 1963, the Federation of Malaysia was born and the Airline became known as Malaysian Airways Limted. In May 1966, it became Malaysia-Singapore Airlines.
Later, the new look of the Airline evolved further with its first Boeings - three B707s, then a fleet of B737s.

In 1972, Malaysia-Singapore Airlines split up to become two entities - Singapore Airlines and Malaysian Airline System.

This change was used to launch a new, more modern service approach on the airline. To house a special fleet of B747s, B7272s, and DC-10s, the new Singapore Airlines also boasted a new airfreight terminal and a B747 hangar.




The Singapore Girl is Born

In 1968, the sarong kebaya uniform designed by French couturier Pierre Balmain was introduced and the internationally recognized image of the Singapore Girl debuted.








A Reputation for Inflight Firsts


The 1980s brought a number of firsts. The Singapore Airlines fleet continued to grow, in impressive and historic ways. It had the first A300 Superbus, the B747-300 Big Top, the B757 and the A310-200. We are also the first airline in the world to operate an international commercial flight across the Pacific Ocean with the 747-400 Megatop.


In the 1990s, Singapore Airlines revolutionized inflight communications and entertainment through the KrisFone - the first global sky telephone service - and KrisWorld offerings. At the same time, we sought to further improve our unparalleled fleet, placing a US$10.3-billion order for 22 B747-400s and 30 A340-300s in 1994, a US$12.7-billion order for 77 B777s in 1995, and a US$2.2-billion order for 10 A340-500s in 1998.


In 2000, the Airline placed 19 A380s on firm order and a US$4 billion order for 20 more B777-200s in 2001. The A380, the world's largest commercial plane will soon enter service with Singapore Airlines, making it another world’s first.




The Highest Service Today

Singapore Airlines today is built solidly on our history, from the designer bone china flatware to the Bulgari cologne for First Class passengers, to our advanced fleet of aircraft and motivated employees.


Today, our inflight service is of the highest order. The Singapore Airlines World Gourmet Cuisine boasts a selection of exclusive and tantalising signature dishes, specially designed by a panel of nine internationally renowned chefs, and a wine list selected by three of the world's most discerning wine consultants.
KrisWorld, Singapore Airlines' award-winning and ever-expanding inflight entertainment system, offers customers a wide range of entertainment options. Customers can choose from a variety of movies, TV programmes, music CDs and channels. There is also an extensive selection of video games and interactive applications including Berlitz Word Traveler, a fully interactive learning programme.

Singapore Airlines became a full member of the global Star Alliance in 2000 and with it came "seamless" worldwide air travel. With the extensive network of partner airlines, connecting flights, frequent flyer points, and baggage clearance are now a breeze.

Singapore Airlines’ route network reaches out to over 90 destinations in close to 40 countries.




A Future of Firsts
Singapore Airlines will make Aviation history when the Airline will become the first Airline to operate the world's largest aircraft, the Airbus A380.


The future promises to bring more firsts like these, as we at Singapore Airlines, continually strive to drive quality service through innovation.

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Old January 30th, 2004, 09:37 PM   #2
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The Fleet



From the beginning, Singapore Airlines learned that investing in the future means being the safest, youngest, most advanced, and fuel efficient planes in the skies. (The average age of our passenger fleet is about 6 years. Tthis excludes the A310-300s and surplus B747-400s which have been decommissioned.) That tradition continues today with the addition of ever-more advanced aircraft.

B747-400
Engine Type: PW4056
In Operation: 27




B777-300
Engine Type: Rolls Royce Trent 892
In Operation: 12

B777-300ER
Engine Type: GE90-115B
In Fleet: -
On Firm Order: 19
On Option: 13



B777-200
Engine Type: Rolls Royce Trent 884
In Operation:31


B777-200ER
Engine Type: Rolls Royce Trent 892
In Operation: 15



(SIA has the flexibility to purchase any B777 model)

A340-500 (operates world's longest nonstop route from Singapore to New York)
Engine Type: Rolls Royce Trent 553
In Operation:5




A380-800 (Will be the first airline to fly this aircraft)
Engine Type: Rolls Royce Trent 900
In Operation: -
On Firm Order: 10
On Option: 15

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Old January 30th, 2004, 09:42 PM   #3
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Some cabin views

First Class







Raffles Class





Economy Class



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Old January 30th, 2004, 09:46 PM   #4
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I was surfing their official website and here are their awards collected in from Jan-Sep 2006



Singapore Airlines - International Award Winner (2000-2005)

2006
SEPTEMBER 2006
Business Traveller Asia-Pacific Awards 2006
Best Airline (15th consecutive year)
Best Asia-Pacific Airline
Best First Class
Best Business Class
Best Economy Class

SmartTravel Asia
Best in Travel 2006
World’s Best Cabin Service

Securities Investors Association (Singapore)
SIAS 7th Investors’ Choice Awards 2006 (2nd consecutive year)
Transport/Storage/Communications Category
Most Transparent Company Award 2006
Big Caps (above $1 billion) Categpry
Most Transparent Company Award 2006

JULY 2006

Reise & Preise Travel Magazine (Germany)
Best Economy Class (4th consecutive year)

Capital Magazine (Germany)
Intercontinental Airline of the Year 2006 (6th consecutive year)

Travel+Leisure Magazine (US)
World’s Best International Airline (11th consecutive year)

JUNE 2006

Business Traveller Middle East Award 2006
Best Asian Airline Serving the Middle East (5th consecutive year)

MAY 2006

Asian Banking & Finance Magazine
Asian Banking & Finance Travel Awards
Best Airline for Travel in Asia

CAAS
Changi Airline Awards
Top 10 Airlines by Passenger carriage 2005
Singapore Airlines

Fortune Magazine
Top 20 World’s Most Admired Companies
Singapore Airlines (Ranked 19th)

APRIL 2006

Reader’s Digest Trusted Brands
Airline Category
Platinum Award (Singapore)

Conferences Exhibitions Incentives Asia Pacific
Survey 2006
Best Airline for CEI Sector

MARCH 2006

Grand Travel Award (Sweden)
Intercontinental Airline (Ranked 2nd)

Travel & Leisure
Best International Airline for Value 2006

FEBRUARY 2006

Dutch Travel News
Best Long Haul Carrier 2005

DestinAsian (leading luxury travel and lifestyle magazine, Jakarta)
Readers’ Choice Awards
Best Airline
Best First Class
Best Business Class
Best Economy Class
Best Inflight Entertainment
Best Frequent Flyer Programme

Pacific Asia Travel Association
Grand Award in Marketing
SIA Recovery Initiatives – Maldives, Sri Lanka and Bali
Gold Award in the Marketing, Carrier (International-Air)
Boarding Pass Privileges Programme 2006

Irish Travel Trade News Awards
Best Airline to Asia & Australiasia

JANUARY 2006

Business Traveller Germany 2006
Best Airline to Asia and the Pacific Area (Overall)
Best Airline for Safety
Best Airline for Cabin Crew
Best Airline for Service on the Ground
Best Airline for Cabin Appearance
Best Airline for Catering

‘Lifestyle’ Periodical (China)
Travel Category
Most Influential Brand in 2006

‘Reisrevue’ (Dutch Travel Magazine)
Best Long Haul Carrier 2005
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Old January 30th, 2004, 10:11 PM   #5
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Singapore Airlines Showcases The Works Of Singaporean Artist In A345LeaderShip

21 Jan 2004

Passengers of Singapore Airlines (SIA) can now feast their eyes on an exquisite painting titled “Perfection” which will adorn the elegant and spacious Raffles Class cabin on SIA’s ultra long-haul aircraft A345LeaderShip.

A soothing water-colour painting depicting the 18th green at the Tampines Course in Tanah Merah Country Club, “Perfection” is the first realistic painting of a golf scene to be featured in SIA’s aircraft. Specially commissioned by SIA for the Raffles Class cabin of the A345 aircraft, “Perfection” is the work of Mr. Chang Chin Fai, a Singaporean artist renowned for his paintings of familiar local scenes.

In an appreciation to Tanah Merah Country Club for allowing the artist to capture a scene of its golf course, SIA’s Senior Executive Vice President (Commercial), Mr. Michael Tan presented the painting to Mr. Sim Kee Boon, Chairman of Tanah Merah Country Club, in a simple ceremony on 16 January 2004. The copy of the painting will be showcased in the interiors of the A345LeaderShip cabin.

SIA ushered in 2004 with the arrival of its first ultra long-haul aircraft – the SIA A345LeaderShip. The A345LeaderShip will offer the longest non-stop commercial service in the world when it commences operations between Singapore and Los Angeles on 3 February 2004.

With the launch of the A345LeaderShip Singapore-Los Angeles service, SIA will operate a daily non-stop flight between Singapore and Los Angeles. Designed to keep globetrotters comfortable throughout the unprecedented 16 to 18 and a half-hour flight, SIA’s A345LeaderShip has a two-cabin interior with an enhanced Raffles (business) Class and a spacious Executive Economy Class that features the widest economy class seat in the industry at 20”.

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Old January 30th, 2004, 10:26 PM   #6
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My first sightings of these planes and the interiors! Thanks raffi!

And erm...they really gonna use those snack bar corners??
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"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old January 31st, 2004, 12:15 PM   #7
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The Long And Short Of Commercial Aviation History - SIA's A345LeaderShip Prepares For Takeoff

30 Jan 2004

On February 3 at 4.00 p.m. (Singapore time), Singapore Airlines’ (SIA) new A345LeaderShip aircraft will lift off from Singapore’s Changi International Airport on the world’s longest scheduled non-stop flight.

Travelling 7,937 nautical miles over the Pacific Ocean, the 16 hour flight carries 181 passengers and links two of the world’s great cities: Singapore and Los Angeles. Travellers can dine on lobster thermidor in Raffles (business) Class, grab a snack in the world’s first Executive Economy Class passenger corner, or choose from over 250 inflight entertainment options on Krisworld – SIA’s in-flight entertainment system.

But the wonder of the world’s longest flight also begs the question: what’s the world’s shortest regularly scheduled flight?

The answer: a route between the Scottish Islands of Westray and Papa Westray with a scheduled flight time of two minutes.* However, it was once flown in 58 seconds (it’s amazing what a strong tail wind can do to get you to your destination ahead of time). The flights are operated by Loganair for British Airways and utilise a Pilatus Islander prop plane. It is believed there is no beverage service, since even coffee takes three minutes to brew.
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Old February 1st, 2004, 02:18 PM   #8
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i hope this isn't a stupid question... but why do cabin interiors always have to be umm that off whitish colour... can't it be like purple or racing green or maroon or something more comfortable?
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Old February 2nd, 2004, 07:39 PM   #9
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Quote:
Originally posted by heirloom

i hope this isn't a stupid question... but why do cabin interiors always have to be umm that off whitish colour... can't it be like purple or racing green or maroon or something more comfortable?
Erm....ligher shades of colour tend to be less stress-enducing then the raging colours you are suggesting!
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"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old February 2nd, 2004, 07:40 PM   #10
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Well, the issue I am getting at was that I tot the US has implimented rules baring the congregation of passengers anywhere in the cabin?
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"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old February 3rd, 2004, 09:58 AM   #11
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not really... wouldnt it be more homely / cosy.. velvetish type of texture... instead of cpu-casing-beige... ahh.. an iPlane is needed.
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Old February 3rd, 2004, 10:47 AM   #12
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Quote:
Originally posted by heirloom

not really... wouldnt it be more homely / cosy.. velvetish type of texture... instead of cpu-casing-beige... ahh.. an iPlane is needed.
Erm...possible, unless your velvet is in a lighter shade of colour??

Btw, you arent going to hug the wall during the flight, so whats this fetish for velvet?
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Majulah Singapura 前进吧,新加坡!Onward Singapore முன்னேறட்டும் சிங்கப்பூர்

"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old February 3rd, 2004, 08:48 PM   #13
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Interesting thread.

Even though I've never been on board a Singapore Airlines jet, I'm very impressed by the features inside the jet for passengers. The first class cabin is the best I've seen of any airliner, the seating resembles that of small cabins (without walls).

I'm also impressed by the economy class on board the plane. The entertainment system has to be outstanding, and I cannot see any reason why myself or anyone else should become bored during the flight.

Just a query, what type of food do they serve to you during a flight?
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Old February 3rd, 2004, 08:54 PM   #14
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Quote:
Originally posted by Fabian

Interesting thread.

Even though I've never been on board a Singapore Airlines jet, I'm very impressed by the features inside the jet for passengers. The first class cabin is the best I've seen of any airliner, the seating resembles that of small cabins (without walls).

I'm also impressed by the economy class on board the plane. The entertainment system has to be outstanding, and I cannot see any reason why myself or anyone else should become bored during the flight.

Just a query, what type of food do they serve to you during a flight?
Thanks Fabian

Well in economy you get a choice of 2 meals. It is usually a Western or Oriental choice, and ice cream.

The entertainment is ESSENTIAL for me especially on long hauls. Good thing is that you can change channels and pause the programme/rewind if you need to go to the lavatory.

btw I usually fly from Singapore to London, and many of the passengers are Aussies or Kiwis connecting through Singapore.
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Old February 3rd, 2004, 09:15 PM   #15
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Quote:
Originally posted by Fabian

Just a query, what type of food do they serve to you during a flight?
Let me try answering this by refering to their website, but I hope others may post the pictures from a site which has a collection of airline food? Cant remember the site's address now.

Let's start with Economy class.

A class like no other ....
Indeed, with our wide range of beverages and fine wines, choice of menu and KrisWorld (our superb inflight audio/video and interactive entertainment), we lavish attention on Economy Class passengers in a way you will not easily forget.

Delightful cuisine specially for you ........
Enjoy our tantalizing spread of World Gourmet Cuisine and choose from two choices of main courses. Enjoy delicious International selection and authentic Asian meals on-board our flights departing Singapore. For those who prefer something spicy, our special Kris Chilli is also available to accompany your meal. Simply ask our cabin crew during meal times.

Complementing your meal with choice beverages ........
Wine and dine onboard with our delightful selection of red and white wines, all carefully selected for your enjoyment by our wine consultants. We have a wide variety of other alcoholic and non-alcoholic beverages specially for you.


Feeling peckish between meals ........
If you feel hungry anytime in between meals, you can choose from our range of snacks and light refreshments. On selected flights above 10 hours, we offer a special snack service for our passengers. On other flights, our cabin crew will be pleased to serve you biscuits or instant noodles in between meal services.
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Majulah Singapura 前进吧,新加坡!Onward Singapore முன்னேறட்டும் சிங்கப்பூர்

"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old February 3rd, 2004, 09:22 PM   #16
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Experience our new Brunch dining service in Raffles Class
We have extended our contemporary, restaurant-style service to Brunch, for flights above 4 hours. Start it off with a choice of juices, fresh fruits, and cereal, followed by a delectable main course such as a tender juicy rib eye steak, served with a creamy red wine sauce, or a pan-seared escalope of salmon, served with a light dressing of tomato, lemon, and olive oil, freshly plated on board.

All these delicious cuisines are served on our new square plates, designed exclusively for Raffles Class. This service is also available on flights above 4 hours, serving lunch and dinner.

Tempting treats ...
Enjoy our delicious satay - a local delight of skewered chicken or mutton/beef pieces that are grilled to perfection and served with a tantalizing peanut sauce.

For your main course, you can look forward to up to 4 choices of international cuisine and Asian favourites. Look out for the wok symbol on your menu and pick a dish that is specially designed by one of the eight award-winning chefs in our International Culinary Panel. Or make an advance order for your favourite dish with our exclusive Book The Cook service. Click here to view the Book The Cook selection available from the various cities.

You can choose from a wide variety of snacks anytime in between meals - soups, instant noodles and biscuits. On longer flights, you can also ask our crew for fresh fruit.

Experience fine Piper Heidseick Rare Cuvée Réservée champagne, as well as a delightful selection of red and white wines, all specially selected by our renowned wine consultants.

Coffee lovers can take your pick from espresso to cappuccino ... or try our straight gourmet coffee - Brazil Santos Bourbon, Colombian Supremo and 'Kilimanjaro' Kenyan AA. Tea lovers can also look forward to a fine selection of tea, which includes Earl Grey and Camomile.

* Specialty coffees are available on Megatop 747 and Jubilee 777.

For that special touch ....
As an alternative to butter, we offer extra virgin olive oil to complete your fine dining experience.

To complement your meal, our Kris Chilli sauce which is made to an original Singapore Airlines recipe, is always available.

HIGHTLIGHTS


A new dining experience in Raffles Class

Come experience the much "talked about" contemporary, restaurant-style service on selected flights serving lunch, dinner and brunch meals.


Savour a freshly made gourmet salad, such as, drunken prawns served with baby mesclun, assorted tear-drop tomatoes with soya sesame dressing, assembled in front of you by our cabin crew.

Satisfy yourself with a delightful main course such as delicately seasoned oven-roasted lamb chops, served with mint jus, or pan roasted Chilean seabass served with miso-tomato sauce, buttered brocolini and mashed potatoes.

All these delicious dishes are served on our newly designed square plates.

Yet more choices of drinks for you......
Treat yourself to one of these drinks freshly prepared for you when you travel in First or Raffles Class .... Kilimanjaro gourmet coffee*, Iced Chocolate, Iced Mint Tea .... Or perhaps a refreshing Fruit Spritzer or a wine cooler .... Look up the complete list of drinks in our Wine/Beverage List when you fly with us.

* Specialty coffees are available on Megatop 747 and Jubilee 777.

Enjoy the designer cuisine of two new award-winning chefs
From April 2003, restaurateur-chefs Matthew Moran of Sydney and Alfred Portale of New York join the team that brings excellence in international cuisine to you.

Whether you are travelling in First or Raffles class or selected Economy class flights, look out for Moran's modern Australian dishes and Portale's New American cuisine, which have been flying with us on selected routes starting 1 September 2003! Join SIA in welcoming two extraordinary chefs to its International Culinary Panel.

Ice cream for everyone!
We all love it, don't we? Indeed, many of you are telling us how much you enjoy the ice cream after the meal. We have therefore introduced it on more flights, so look out for the different varieties as you travel with us.
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"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820

Last edited by huaiwei; February 3rd, 2004 at 09:31 PM.
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Old February 3rd, 2004, 09:34 PM   #17
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Order your favourite dish in advance ...

Roast Lamb Chops



As part of our World Gourmet Cuisine selection, you can order your main course in advance with our exclusive Book The Cook service! With a wide menu selection from Singapore and 11 overseas stations, there is definitely something for you.

Simply select from the list of Book the Cook dishes and make your request through our Reservations Office or your travel agent at least 24 hours before flight departure. You can also make your Book The Cook meal request when you purchase your tickets online through our website. Click here to purchase your tickets through us now.

To see the Book The Cook selection available, just click on the city from which you are departing:

* Singapore
* Amsterdam
* Frankfurt
* London
* Los Angeles
* New York (John F. Kennedy and Newark)
* San Francisco
* Sydney
* Melbourne
* Hong Kong
* Taipei
* Tokyo

Book The Cook dishes are served as the main course and are therefore not Refreshment or Continental Breakfast options.

FROM SINGAPORE ...

6 oz US Rib Eye Steak

This service is available on all flights from Singapore except:
(i) flights to Kuala Lumpur and Penang.
(ii) for Refreshment or Continental Breakfast meals on these flights.
For breakfast, only dishes marked with an asterisk are available.

Western Cuisine
• 6oz US rib eye steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
• Oven-roasted corn fed chicken breast, tarragon jus and creamy polenta
• Pan-seared Chilean bass with bouillabaisse sauce, capsicum confit and kalamata olive potato
• Pappardelle with chicken and sun-dried tomatoes
• Roast lamb chops with mint jus, mesclun salad and thyme-flavoured gratin potatoes
• Roasted vegetables with avocado mesclun salad on roesti potatoes, in a truffle oil and xeres vinaigrette
• Seared salmon escalope on a warm potato and snake bean salad
• Slipper lobster thermidor, buttered asparagus and slow roasted vine-ripened tomato with saffron rice
• Wild mushroom and chorizo risotto in natural jus with arugula

Singapore Specialities



• Braised soya flavoured duck with yam rice
• Chicken curry Peranakan style with bread rolls
• Nasi biryani *
• Nasi lemak *
• Singapore Chicken Rice

Japanese Cuisine
• Gyu-Don

Thai Delights
• Fish soufflé and spicy minced chicken served with pineapple rice and curried vegetables
• Green curry fish balls stuffed with prawns, served with pork in a sweet and spicy sauce

FROM AMSTERDAM

• Fillet steak in green peppercorn sauce with ratatouille and duchess potatoes
• Grilled chicken breast in herb sauce with ratatouille and mashed potatoes
• Seared NZ lamb chops in sage jus with roasted vegetables and potatoes
• Fish assam manis with spiced vegetables and steamed jasmine rice
• Opor chicken with spicy vegetables and jasmine rice
• Oriental sliced beef and vegetables with braised rice noodles
• Roast duck with plum sauce, seasonal vegetables and fried noodles
• Singapore Chicken Rice

FROM FRANKFURT

• Artichoke-tomato crusted loin of lamb in thyme sauce, French beans with bacon and gratin potatoes
• Gratinated prawns with mushrooms in brandy sauce, carrots, green beans and dill potatoes
• Pan-fried fillet of beef in three peppercorn sauce with garden vegetables and roasted potatoes
• Roast chicken breast in rosemary sauce with vegetables and country potatoes
• Salmon gratinated with feta and parmesan cheese in orange ginger sauce with vegetables and Mississippi rice
• Chicken in Thai masaman curry with vegetables and steamed rice
• Fish in Thai red curry with vegetables and steamed rice
• Honey glazed duckling with vegetables and Chinese egg noodles

FROM LONDON



• Baked fillet of cod with runner beans, pancetta and roasted pinenuts, potato and turnip mash
• Pork medallions in red onion marmalade with broccoli and potato-celery croquette
• Roast corn fed chicken breast marinated in rosemary-garlic and lemon with braised savoy cabbage
• Seafood Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Cantonese roast duck with vegetables and steamed rice
• Chicken Teriyaki with Japanese mixed vegetables and steamed rice
• Selection of sushi with pickled ginger and condiments
• Singapore Chicken Rice

FROM LOS ANGELES

• Grilled free range chicken with fettuccine pasta and wild mushroom sauce
• Seared Chilean bass with creamy saffron sauce, baby vegetables and wild rice
• Steamed crab ravioli in creamy lobster sauce with mixed vegetables
• Chirashi Sushi
• Prawns with preserved cabbage, sugar snap peas and steamed rice
• Stir-fried pork with wood ear, enoki mushroom, bell peppers and steamed rice
• Sweet and sour fish with fried noodles
• Wok-fried black pepper chicken with carrots, zucchini, gingko nuts and steamed rice

FROM NEW YORK (JFK Int'l)

• Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots and linguini
• Pan-fried chicken in green peppercorn sauce, squash and creamy mashed potatoes
• Roasted seabass with wilted spinach and glazed crab-mashed potatoes
• Roast rack of lamb with natural jus, roasted vegetables and creamy garlic mash
• Baked Chilean bass in Oriental XO sauce with mixed vegetables and fried rice
• Stir-fried chicken in Chinese wine with seasonal vegetables and chicken flavoured rice

FROM NEW YORK (Newark Int'l)

• Chicken Wellington in perigourdine sauce with squash and wild rice
• Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots and linguini
• Parsley crusted loin of lamb with grilled vegetables and potatoes
• Mediterranean BBQ noisette of lamb with sun-dried tomato couscous
• Baked Chilean bass in Oriental XO sauce with selected vegetables and fried rice
• Stir-fried chicken in Chinese wine with seasonal vegetables and chicken flavoured rice

FROM SAN FRANCISCO

• Braised guinea fowl with creamy morel sauce, ravioli and seasonal vegetables
• Crab cake with broccoli, baby carrots, fresh asparagus and roasted potato wedges
• Pan-fried halibut with tagliatelle and pistou and sautéed vegetables
• Jumbo shrimps in Thai red curry sauce with assorted vegetables and fried rice noodles
• Steamed fish roll with ham and asparagus served with baby carrots, Chinese greens and egg noodles
• Stir-fried mussels with garlic chilli sauce, assorted vegetables and steamed rice
• Singapore Chicken Rice

FROM SYDNEY

• Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes
• Roast chicken breast in wild mushroom cream and gratin chat potatoes
• Seafood Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Tasmanian salmon in wild lime butter sauce with steamed green beans and pasta
• Barramundi in black bean sauce with baby bok choy and jasmine rice
• Cantonese roast duck with plum sauce and steamed rice
• Indian lamb shank curry with vegetables and pilaff rice
• Singapore Chicken Rice

FROM MELBOURNE

• Chicken in macadamia nut crust with bush tomato coulis, roast vegetables and new potatoes
• Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes
• Pan-fried barramundi in native pepper sauce with sautéed vegetables and fettuccine
• Seared salmon escalope on a warm potato and French bean salad
• Cantonese roast duck with vegetables and steamed rice
• Indian lamb shank curry with spiced vegetables and basmati rice
• Lamb loin in Thai green curry with Asian vegetables and steamed rice
• Wok-fried rice with tender pieces of marinated chicken, egg and spring onion

FROM HONG KONG

• Grilled fillet of beef with shallot tarragon sauce, French beans, roasted pumpkin and black pepper mashed potatoes
• Pan-fried seabass with sun-dried tomato pesto, mixed vegetables and potatoes
• Stir-fried prawns and scallops with braised beans in leek and red wine vinaigrette with vegetables
• Braised assorted mushrooms in bean curd skin, seasonal vegetables and steamed rice
• Braised pork ball Shanghai style with pak choy, carrots and vegetable rice
• Chirashi Sushi
• Deep-fried salmon with garlic cloves, chu hau sauce, vegetables and steamed rice
• Steamed egg with scallops, mixed vegetables and rice
• Thai style red beef curry, selected vegetables and steamed rice

FROM TAIPEI

• Beef tournedos in red wine sauce topped with crabmeat ragout with broccoli, pumpkin, carrots and herbal mashed potatoes
• Cod fillet on saffron orange sauce with asparagus and tomato couscous
• Seafood lasagna in tomato sauce
• Braised beef with turnip in soya sauce served with kailan, shiitake, carrot and steamed rice
• Chirashi Sushi
• Steamed cod fillet flavoured with sun-dried cabbage served with Ee-Fu noodles, pumpkin and carrot
• Stir-fried rice vermicelli with shredded pork, clam meat and pumpkin

FROM TOKYO

• Grilled fillet of beef with pesto and tomato couscous
• Seafood bouillabaisse with spaghetti
• Braised seafood in hot bean sauce with mixed vegetables and fried noodles
• Chirashi Sushi
• Fried seabass with hot garlic sauce and mixed vegetables and bee hoon
• Grilled tuna with vinegared white miso and mixed seaweed sauce served with udon
• Japanese beef curry with rice
• Shouyu Ramen (Soya flavoured noodle soup with char siew and vegetables)
• Stir-fried beef with black bean sauce with assorted Chinese vegetables and fried rice
• Unagi Kabayaki
__________________
Majulah Singapura 前进吧,新加坡!Onward Singapore முன்னேறட்டும் சிங்கப்பூர்

"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old February 3rd, 2004, 09:35 PM   #18
RafflesCity
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Oh yup..this website gives pics of the meals served
http://www.airlinemeals.net/indexMeals.html
First Class - Grilled ham steak with herb jus, sauteed mushrooms, roma tomato and potatoes

First Class - Stir fried chicken with dried chilli and rice wine, seasonal vegetables and fried rice, Garlic Bread

First Class - Prawn cocktail with American cocktail sauce, Garlic Bread

First Class - Cafe Latte

First Class - Fresh Fruit including Pineapples, Strawberry, Raspberry etc

First Class - satay with peanut sauce, duck foie gras, Oriental brooth with bamboo piths and Yunnan ham


First Class - Japanese meal

Economy Class


Raffles Class - Nasi Bryani

Economy Class - Tiger beer with some Indian style savouries.

Economy Class - fruit appetiser,noodles with chicken, cake,roll and butter.




Raffles Class - cheese selection with fruits

Raffles Class - Maki Sushi and Shrimps with dressing of your choice
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Old February 3rd, 2004, 09:49 PM   #19
huaiwei
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An exquisite spread just for you ....
Wine and dine in style as you travel with us in First Class. Our highly personalized flexi-dining service gives you total control over what you want to eat, when you want to eat. Take your pick from our wide selection of cuisine and our cabin crew will be happy to serve you your meals at your own pace.

Relive the romance and grandeur of travel, as we pamper you with an exquisite spread of World Gourmet Cuisine

A special selection of scrumptious cuisine ...
Savour our renowned satay - a local delight of skewered chicken or mutton/beef pieces that are grilled to perfection and served with a tantalizing peanut sauce.

Or whet your appetite for the many fine courses ahead, with premium chilled malossal caviar - a gourmet delight, on our long haul lunch, dinner and selected supper flights.

For your main course, you can look forward to up to 4 choices of international cuisine and Asian favourites. Look out for the wok symbol on your menu and pick a dish that is specially designed by one of the eight award-winning chefs in our International Culinary Panel. Or make an advance order for your favourite dish with our exclusive Book The Cook service, available from selected stations.

Of champagne, wines and choice beverages on board ...
Experience Dom Perignon (we are one of the few exclusive airlines that serve this on board) and Krug with us. Take your pick from a fine selection of red and white wines (all carefully selected by our renowned wine consultants) as well as aperitifs and liqueurs.

On top of the classic favourites of espresso, cappuccino and cafe latte, coffee lovers now can also enjoy straight gourmet coffee such as Jamaican Blue Mountain (exclusively in First Class!), Brazil Santos Bourbon, 'Kilimanjaro' Kenyan AA and Colombian Supremo. Tea lovers can pick from a fine range of teas such as Earl Grey, Camomile and Darjeeling.

* Specialty coffees are available on Megatop 747 and Jubilee 777.

Enjoy that perfect cuppa ...

For that special touch ...
As an alternative to butter, we offer a selection of extra virgin olive oil. There is a flavour for everyone - natural, truffle, chilli and balsamic vinegar.

To complement your meal, our Kris Chilli sauce which is made to an original Singapore Airlines recipe, is always available.

Enjoy extra virgin olive oil with oven-fresh rolls

Enjoy an authentic Kyo-Kaiseki meal

Believed to have originated in the 1500s as a meal preceding the traditional Japanese tea ceremony, Kaiseki has evolved to become a unique Japanese dining custom that is both a visual feast and sensory delight to the palate.

Under the guidance of Mr Yoshihiro Murata (a member of our International Culinary Panel, the serviceware was specially developed with creative use of colours and shapes to reflect the principle of harmony fundamental to Kaiseki. With special menus planned by Kyoto-based Mr Murata (of the Kikunoi Kyoto restaurant), we present you our exquisite Kyo-Kaiseki, traditional Kaiseki served in the atmosphere of a restaurant in Kyoto.

Exclusively on Singapore Airlines, re-live the atmosphere of classical Japanese dining with Kyo-Kaiseki. Experience the traditional and exquisite Kaiseki service on our Japan flights or when you order a Japanese special meal.
__________________
Majulah Singapura 前进吧,新加坡!Onward Singapore முன்னேறட்டும் சிங்கப்பூர்

"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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Old February 3rd, 2004, 09:59 PM   #20
huaiwei
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Enjoy that special treat from Singapore Airlines!


An all-time favourite - Lobster Thermidor

As part of our World Gourmet Cuisine selection, you can order your main course in advance with our exclusive Book The Cook service! With a wide menu selection from Singapore and 11 overseas stations, there is definitely something for you.

Simply select from the list of Book The Cook dishes and make your request through our Reservations Office or your travel agent at least 24 hours before flight departure. You can also make your Book The Cook meal request when you purchase your tickets online through our website. Click here to purchase your tickets through us now.

To see the Book The Cook selection available, just click on the city from which you are departing:

• Singapore
• Amsterdam
• Frankfurt
• London
• Sydney
• Melbourne
• Los Angeles
• New York (John F. Kennedy and Newark)
• San Francisco
• Hong Kong
• Taipei
• Tokyo

Book The Cook dishes are served as the main course and are therefore not Refreshment or Continental Breakfast options.

FROM SINGAPORE ...

This service is available on all flights from Singapore except:
(i) flights to Kuala Lumpur and Penang.
(ii) for Refreshment or Continental Breakfast meals on these flights.
For Breakfast, only dishes marked with an asterisk are available.

Chicken curry with breadrolls

Western Cuisine
• 8oz US rib eye steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Oven-roasted free range chicken breast stuffed with spinach and ricotta cheese, served with cepe jus, vegetables and creamy polenta
• Pan-fried veal loin and braised veal cheek with parsnip purée, garden vegetables and sautéed mushrooms
• Pan-seared Chilean bass in bouillabaisse broth with capsicum confit and zucchini pasta
• Pappardelle with seafood
• Roast rack of lamb with mint jus, mesclun salad and thyme-flavoured gratin potatoes
• Roasted vegetables with avocado mesclun salad on roesti potatoes, in a truffle oil and xeres vinaigrette
• Seared salmon escalope on a warm potato and snake bean salad

Singapore Specialities
• Braised soya flavoured duck with yam rice
• Chicken curry Peranakan style with bread rolls
• Fish porridge *
• Fish Ball Kway Teow Soup(Flat rice noodles with fish balls in broth) *
• Laksa(Slippery rice noodles in a smooth and rich seafood gravy)
• Nasi biryani *
• Nasi lemak *
• Singapore Chicken Rice
• Yu Pian Mi Fen(Singapore style rice noodle soup with sliced fish)*

Japanese Cuisine
• Kyo-Kaiseki

Thai Delights
• Fish soufflé and spicy minced chicken served with pineapple rice and curried vegetables
• Green curry fish balls stuffed with prawns, served with pork in a sweet and spicy sauce

FROM AMSTERDAM

• Fillet steak in green peppercorn sauce with ratatouille and duchess potatoes
• Grilled chicken breast in herb sauce with ratatouille and mashed potatoes
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Pork fillet gratin in paprika sauce with spinach, zucchini and wild rice
• Seared NZ lamb chops in sage jus with roasted vegetables and potatoes
• Fish assam manis with spiced vegetables and steamed jasmine rice
• Opor chicken with spicy vegetables and jasmine rice
• Oriental sliced beef and vegetables with braised rice noodles
• Roast duck with plum sauce, seasonal vegetables and fried noodles
• Singapore Chicken Rice

FROM FRANKFURT

• Artichoke-tomato crusted loin of lamb in thyme sauce, French beans with bacon and gratin potatoes
• Fillet of veal in Pommery mustard sauce, asparagus with wild mushrooms and fettuccine
• Grilled knuckle of veal in dark beer sauce with Swiss chard, carrot and Bavarian bread dumplings
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Roasted chicken breast in rosemary sauce with vegetables and country potatoes
• Salmon gratinated with feta and parmesan cheese in orange ginger sauce with vegetables and Mississippi rice
• Chicken in Thai masaman curry with vegetables and steamed rice
• Fish in Thai red curry with vegetables and steamed rice
• Honey glazed duckling with vegetables and Chinese egg noodles
• Stir-fried beef in chilli and Thai sweet basil with vegetables and fried rice

FROM LONDON

• Fillet of brill in girolles sauce with almond-broccoli and buttered tagliatelle
• Fried fillet of monkfish with baked beetroot and horseradish butter, potato and celeriac mash
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Roast breast of guinea fowl stuffed with stilton cheese in portwine sauce and potato-turnip mash
• Roast corn fed chicken breast marinated in rosemary-garlic and lemon with braised savoy cabbage
• Roast fillet of lamb on lentils with vegetable stew and creamy gratin potatoes
• Cantonese roast duck with vegetables and steamed rice
• Chicken Teriyaki with Japanese vegetables and steamed rice
• Selection of sushi with pickled ginger and condiments
• Singapore Chicken Rice

FROM SYDNEY

• Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Roast chicken breast in wild mushroom cream and gratin chat potatoes
• Roast rack of lamb with natural jus, roasted vegetables and creamy garlic mash
• Tasmanian salmon in wild lime butter sauce with steamed green beans and pasta
• Veal mignon in Yarra red wine sauce with vegetables and prawn-potato mousseline
• Barramundi in black bean sauce with baby bok choy and jasmine rice
• Cantonese roast duck with vegetables and steamed rice
• Indian lamb shank curry with vegetables and pilaff rice
• Singapore Chicken Rice

FROM MELBOURNE

• Chicken in macadamia nut crust with bush tomato coulis, roast vegetables and new potatoes
• Grilled beef in green peppercorn sauce with seasonal vegetables and gratin potatoes
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Pan-fried barramundi in native pepper sauce with sautéed vegetables and fettuccine
• Pan-fried veal loin in bush tomato sauce with grilled vegetables in olive oil and roasted potatoes
• Barramundi in black bean sauce with baby bok choy and fried rice
• Cantonese roast duck with vegetables and steamed rice
• Indian lamb shank curry with vegetables and basmati rice
• Lamb loin in Thai green curry with Asian vegetables and steamed rice
• Wok-fried rice with tender pieces of marinated chicken, egg and spring onion

FROM LOS ANGELES

• Atlantic salmon fillet with shrimps and garlic sauce and ratatouille
• Lemon herb grilled chicken on sourdough roll with salad
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Pan-seared pheasant with stuffed blini and vegetables
• 5-spiced Chilean bass with assorted vegetables and fried rice
• Crabmeat Ee-Fu noodle soup with Chinese greens
• Kow Pao chicken and steamed rice
• Nigiri Sushi

FROM NEW YORK (JFK Int'l)

• Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots and linguini
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Pan-fried chicken in green peppercorn sauce, squash and creamy mashed potatoes
• Roast Long Island duck with natural jus, roasted vegetables and red skin potatoes
• Roasted seabass with wilted spinach and glazed crab-mashed potatoes
• Roast rack of lamb with natural jus, roasted vegetables and creamy garlic mash
• Baked Chilean bass in Oriental XO sauce with mixed vegetables and fried rice
• Stir-fried chicken in Chinese wine with seasonal vegetables and chicken flavoured rice

FROM NEW YORK (Newark Int'l)

• Chicken Wellington in perigourdine sauce with squash and wild rice
• Grilled shrimps and scallops in tarragon mustard sauce with leeks, carrots and linguini
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Parsley crusted loin of lamb with grilled vegetables and potatoes
• Mediterranean BBQ noisette of lamb with sun-dried tomato couscous
• Baked Chilean bass in Oriental XO sauce with selected vegetables and fried rice
• Stir-fried chicken in Chinese wine with seasonal vegetables and chicken flavoured rice

FROM SAN FRANCISCO

• Chicken breast stuffed with chorizo, papaya, red onion and herbs with potato and corn hash, fresh asparagus and baby carrots
• Jumbo scallops in raspberry vinegar sauce with baby vegetables
• Lobster Thermidor with buttered asparagus, slow roasted vine-ripened tomato and saffron rice
• Roasted Chilean bass in creamy cider vinegar sauce with roasted tomato, parsley potato, baby carrots and asparagus
• Braised quail with chestnut and Chinese sausage served with Chinese greens and noodles
• Nigiri Sushi
• Seafood rice noodle soup with Chinese greens
• Steamed sole wrapped in ham served with seasonal vegetables and fried rice
• Thai red curry chicken with broccoli, baby carrots, red bell peppers and pineapple fried rice

FROM HONG KONG

• Grilled salmon with braised green peas, artichoke and onion
• Grilled veal with jus, roasted green zucchini, yellow squash and deep-fried potatoes
• Lobster Thermidor with buttered asparagus, red capsicum, baby yellow squash and mashed potatoes
• Portuguese style beef curry with broccoli, cauliflower, carrots and steamed rice
• Braised abalone and mushroom in oyster sauce with flat noodles
• Braised Chilean bass with preserved olives, vegetables and steamed rice
• Braised Lo Hon mixed vegetables and stir-fried Ee-Fu noodles
• Lobster wanton soup with Ee-Fu noodles and Chinese greens
• Nigiri Sushi

FROM TAIPEI

• Lobster in herb butter with asparagus, capsicum and buttered potatoes
• Sea salt cured pan-fried salmon with sautéed spinach and pinenut rice
• Smoked turkey panini with Mediterranean salad
• Veal saltimbocca in lemon sauce with asparagus, capsicum and roasted potatoes
• Beef Sukiyaki with steamed rice
• Braised abalone with dried oysters in superior sauce with Chinese greens, carrot, pumpkin and chicken flavoured rice
• Nigiri Sushi
• Steamed cod fillet with preserved Chinese capers in light soya sauce with seasonal vegetables and steamed rice
• Traditional Formosa beef noodles soup

FROM TOKYO

• Crusted rack of lamb with yoghurt sauce and sautéed mixed vegetables
• Lobster Thermidor with buttered zucchini, carrots and pilaff rice with mixed peppers
• Pan-fried seabass wrapped with potato, served with red vinegar sauce and white beans
• Roast beef and mustard baguettes with seasonal salad
• Seared seabream maitake mushroom and herb flavoured tomato sauce, boiled squid and baby leeks
• Veal loin stuffed with leek and taleggio cheese in a white wine and porcini mushroom sauce with fettuccine
• Beef Sukiyaki with steamed rice
• Japanese style simmered fish topped with grated yam sauce and rice
• Nigiri Sushi
__________________
Majulah Singapura 前进吧,新加坡!Onward Singapore முன்னேறட்டும் சிங்கப்பூர்

"My Settlement of Singapore continues to thrive most wonderfully - it is all and everything I could wish and, if no untimely fate awaits it, promises to become the Emporium and the pride of the East" - Sir Thomas Stamford Raffles, 10th September 1820
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