“With 14 restaurant quality main meals to select from I am confident our customers will be able to find a dish to suit their appetite,” says Singapore Airlines Regional Vice President, Mr Tan Tiow Kor.
Bircher muesli and oat granola: A simple yet flavorful combination of roasted oats, apple, milk, vanilla, hazelnuts, and almond. Topped with fresh berries and oven-baked granola.
Egg white omelet with fresh herbs: a French-style egg white omelet with chives and basil, sided with kale, Portobello mushrooms, and grilled roma tomato. Superfood to kick start your day.
Barbecued chicken Caesar salad: dressed with a creamy garlic Worcestershire dressing. Served on a bed of classic salad of crisp cos lettuce, herbed sourdough croutons, egg, cherry tomato and baked crisp prosciutto shards.
Chicken and prawn dumpling in savory broth: Chicken and prawn dumplings served with Asian green vegetables and egg noodles in a savory broth.
Peking duck pancakes with Hoisin sauce: locally-sourced duck is roasted and thinly sliced, with spring onion, snow pea sprouts and thinly-sliced carrot, wrapped in a traditional Chinese pancake. Served with Hoisin sauce.
Classic Lobster Thermidor: Western Australian Lobster coated with a creamy wine and herb reduction served in a half shell. Served with a saffron rice pilaf, butter asparagus spears and trussed cherry tomatoes.
Chilli and ginger barramundi: Australian Barramundi infused with fresh ginger and mild red chilli, lightly simmered and fnished with a hot sesame dressing. Accompanied by wok-seared young vegetables and steamed jasmine rice.
Seared Tasmanian King Salmon: Hot pan-seared Tasmanian King Salmon filet, over a bed of fresh cauliflower puree, accompanied by quinoa salad dressed with truffle oil vinaigrette and blistered vine cherry tomatoes
Kung Pao chicken: a Szechuan-inspired dish made from marinated diced chicken thigh, wok-fried in a spicy garlic sauce, finished with dried chilli and lightly toasted peanuts. Served on jasmine rice topped with a sunny side egg.
Grilled beef filet: Grilled Australian beef filet with a red wine veal jus reduction, slow baked potato and cream gratin, served with a selection of grilled vegetables.
Ale braised beef short rib: Bone-in Australian Beef rib, slow cooked in dark ale for six hours, served with buttery potato mash, broccolini, and sweet Dutch carrots
Prosciutto wrapped pork: Pan roasted pork tenderloin wrapped with Italian-style dry cured ham, slathered with rich savory sage pan gravy. Served with soft golden polenta, caramelized green apple, and broccolini florets
Lamb shank Rendang: slow-cooked Australian Lamb combines fragrant spices “pemasak” and coconut cream to achieve a rich favor. Accompanied by fragrant steamed jasmine rice and vegetables.
Braised pork belly: Hearty Australian pork belly braised Asian style with superior stock and dark soy. Served with wok tossed greens, steamed carrot, shiitake mushroom slices, sided with fragrant jasmine rice