Book the Cook - Singapore

 
 

This Book the Cook service is available on all flights from Singapore except for flights to Kuala Lumpur and for refreshment or continental breakfast meals on these flights.

Suites and First Class Menu

Western

U.S. 8 oz. Rib-Eye Steak

U.S. beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes

Grilled U.S. Prime Choice beef with asparagus, baby spinach, crushed potato, and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale

U.S. Grilled Prime Beef Fillet

 

U.S. 6 oz. Rib-Eye Steak

U.S. beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes

 

U.S. Grilled Prime Beef Fillet

Grilled U.S. Prime Choice beef with asparagus, baby spinach, crushed potato, and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale

Pan-Fried Veal Loin and Braised Veal Cheek

With parsnip purée, fresh garden vegetables and mushroom ragout

 

Seared Nut-Crusted Veal Fillet

Veal fillet seared with a crust of crumbled hazelnuts and served with veal jus, crushed potato, confit tomato and green asparagus spears (contains pork). Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco

 

Grilled Angus Beef Burger 

Grilled Angus beef burger with portobello mushroom, sauteed onions and cherry tomatoes

(inclusive of Breakfast service)

 

Seared Lamb Loin

Lamb loin with salsa verde, Lyonnaise onion, aioli and bacon. Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran

 

Roast Rack of Lamb

New Zealand lamb with mint jus, mesclun salad and thyme-flavoured gratin potatoes

 

Roast Lamb Chops

New Zealand lamb chops with mint jus, mesclun salad and thyme-flavoured gratin potatoes

Oven-Roasted Free Range Chicken Breast

Tender chicken breast stuffed with baby spinach, ricotta cheese and fresh sage, served with cepe mushrooms and red wine jus, buttered fresh garden vegetables and creamy polenta

Oven-Roasted Chicken Breast

Oven-roasted corn fed chicken breast, tarragon jus and creamy polenta, served with cauliflower, edamame and carrot batonette

Pan-Fried Free Range Chicken Supreme

Tender chicken breast with saffron-scented jus, roasted fingerling potatoes and fine ratatouille. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc

 

Cajun Spiced Chicken

Chicken breast with baby romaine salad, smoked scarmoza cheese and ranch dressing

Confit of Duck Leg

Slow cooked marinated duck leg with mushroom risotto and shaved parmesan cheese

 

Grilled Chilean Seabass

On New England style clam and mussel chowder, served with ciabatta crouton

 

Pan-Seared Chilean Seabass in Bouillabaisse Broth

An adaptation from its Marseillaise original, its broth is flavoured with saffron, white wine and a splash of Pernod. Served with slow-cooked capsicum confit and zucchini pasta.

Pan-Seared Chilean Seabass with Bouillabaisse sauce

An adaptation from its Marseillaise original, this is served with capsicum confit and kalamata olive potato

 

Seared Salmon Escalope
Norwegian salmon escalope on a warm potato and snake bean salad.  With a light dressing of diced tomato, lemon and olive oil.

Seared Black Cod Fillet 'à la Niçoise'

With haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin.

Boston Lobster Thermidor

Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus

With haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin

Seared Black Cod Fillet 'à la Niçoise'

 

Warm Cajun Spiced Prawns

With baby romaine salad, smoked scarmoza cheese and ranch dressing

 

Grilled King Prawns

With green pea and dill raviolo, lemon garlic butter sauce and cherry tomato

 

Pappardelle with Seafood

Lobster, scallop and salmon in a mushroom, sun-dried tomatoes and seafood broth, with al dente pappardelle pasta

Roasted Japanese Pumpkin and Oriental Mushroom Salad

A selection of bailing, shimeiji and willow mushrooms on a Japanese pumpkin salad with Greek feta cheese, accompanied by apple balsamic vinaigrette

 

Roasted Vegetables Salad

A selection of roasted vegetables, avocado and orange, marinated in truffle-perfumed oil, parsley and chives on pan-fried roesti potatoes. Topped with a mesclun salad, shaved Parmesan cheese, and drizzled with fine truffle oil vinaigrette.

 

Swedish Wholegrain Crisp Bread

A healthy breakfast choice with crisp bread, cottage cheese, rosemary honey-roasted pear and a low fat yoghurt of fresh berries (Breakfast only)

Warm Waffle with Strawberry Coulis

Warm waffle with strawberry coulis, fresh berries and mascarpone cheese (Breakfast only)

 

Poached Egg Served with Hollandaise Sauce

Poached egg served with hollandaise sauce with sliced lobster, asparagus and potato hash

(Breakfast only)

Japanese

Kyo-Kaiseki

A traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata (inclusive of Breakfast service and available only on flights with duration of 2 hours or more; some items are served at cabin temperature)

 

Chargrilled Soya-Flavoured Beef
Japanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata

 

Wagyu Sirloin with Eringi Mushroom
Wagyu sirloin with baked eringi mushroom marinated with truffle, garlic and sake, yuzu and light soy sauce, accompanied by green beans and jalapeño salsa, served with steamed rice

 

Assorted Sushi
Marinated and smoked fish on lightly vinegared Japanese rice (served at cabin temperature)

Chicken steamed with Chinese herbs, served in a lightly thickened sauce, fine beans with hon shimeji in XO sauce, and mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Sam Leong

Steamed Chinese Herbal Chicken

Chinese

Steamed Chinese Herbal Chicken

Chicken steamed with Chinese herbs, served in a lightly thickened sauce, fine beans with hon shimeji in XO sauce, and mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Sam Leong

 

Braised Pork Ribs in Yellow Bean Sauce

Pork ribs braised with yellow bean, shimeiji mushrooms, carrots and beans, and served with steamed rice

 

Chinese Style Cod with Fried Rice

Served with seasonal oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun

Baked King Prawn with Chilli Sauce

Served with Taiwan cabbage and fragrant steamed rice

 

Sauteed Monkey-Head Mushroom with Dried Chilli

Sauteed monkey-head mushroom with dried chilli served with broccoli and braised ee fu noodle

 

Sliced Grouper Congee
Grouper cooked in rice porridge with spring onions and ginger (Breakfast only)

 

Dim Sum Selection
Selection of dim sum with steamed radish cake (Breakfast only)

Served with seasonal oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun

Chinese Style Cod with Fried Rice

Singaporean

Char Siew Wanton Noodle Soup

Honey-roasted pork, shrimp and pork dumplings on noodles in a savoury clear broth

Singapore Bak Kut Teh
Literally 'Meat Bone Tea', a peppery, savoury soup of meaty pork ribs simmered in a broth of herbs and spices, served with rice

 

Singapore Chicken Rice 
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces.

 

Straits Chinese Chicken Curry
Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice

Prawn and Chicken Laksa
Rice noodles in a rich, coconut cream seafood gravy with prawns, chicken, fish cake, deep-fried beancurd and bean sprouts

Singaporean Style Chicken and Lamb Satay
Marinated, skewered and grilled chicken and lamb slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.

Literally 'Meat Bone Tea', a peppery, savoury soup of meaty pork ribs simmered in a broth of herbs and spices, served with rice

Singapore Bak Kut Teh

 

Braised Soya Flavoured Duck with Yam Rice
Duck marinated in a mix of dark soy sauce, spices and Chinese rice wine. Served on fragrant yam rice with chilli sauce.

 

Nonya Assam Fish
Fish, okra, eggplant and tomato cooked with Assam spices Peranakan style, served with steamed rice

 

Teo Chew Fish Porridge
Southern Chinese dish of rice porridge of lightly poached fish slices, pickled vegetables, toasted Chinese seaweed, spring onions and Chinese celery. Served with sliced red chilli in soya sauce (inclusive of Breakfast service)

Yu Pian Mi Fen
Singapore style thick rice vermicelli noodle soup with sliced 'Sang Yu' fish and green vegetables. Garnished with spring onions (inclusive of Breakfast service)

Fish Ball Kway Teow Soup
Flat rice noodles and fish balls in chicken broth, bean sprouts, Chinese preserved vegetables (tung chai) and sliced red chilli (inclusive of Breakfast service)

Malay

Lontong Rendang Ayam

Chicken cooked in coconut milk and exotic spices with rice cakes, potato patties and egg

Marinated, skewered and grilled chicken and lamb slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.

Singaporean Style Chicken and Lamb Satay

 

Malay-style Beef Rendang
Tender beef cooked in coconut milk, spices and lemongrass, and served with turmeric rice

 

Grilled Indonesian King Prawns
Spicy prawns with sautéed brocolli, cauliflower, carrots, garlic sauce and microgreens, served with steamed rice

 

Nasi Lemak

Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, spicy pickled vegetables (achar), an omelette wedge, and grilled fish cakes (otah) (inclusive of Breakfast service)

Thai

Duck in Red Thai Curry
A red curry with duck, served with steamed rice and vegetables

 

Steamed Cod Fish Thai Style
A traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice

 

Kaeng Paa Koong

A Thai curry of prawn simmered with wild herbs, served with steamed rice

Lamb shank with onion, pea-soya beans and tempered Bengal, served with gramm and yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Lamb Shank

Indian

Lamb Shank

Lamb shank with onion, pea-soya beans and tempered Bengal, served with gramm and yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Chicken Tikka Kurchan Masala
Roasted chicken in a spicy masala sauce with mild spiced mushroom, served with asparagus, cumin-flavoured basmati pilaff, papadum, pickles and plain yoghurt

 

Nasi Biryani
An Indian specialty, fragrant Basmati rice, cooked with aromatic spices, herbs, tomatoes, saffron and milk, is served with tender chicken simmered in gravy (inclusive of Breakfast service)

Curry Patta Lobster
With spiced spinach and corn, tomato pulao, and served with papadum, pickle and plain yogurt

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