Braised beef shank in double boiled beef soup served with la main and Chinese green.
Braised fried meatballs with egg fried rice and mixed vegetables.
Organic jasmine rice congee with cod fish, spring onion, shallot rusks, ginger julienne and topped up with Chinese cruller.
Poached chicken, sliced and served on long grain rice cooked in chicken broth. Accompanied by Chinese greens, dark soya sauce, tangy ginger, fresh chilli sauce and achar.
Accompanied with fragrant fried rice and stir-fried Chinese vegetables. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun.
With roasted herb baby potatoes, carrots, and broccoli.
With roasted vegetables and parsley potatoes.
Homemade ravioli stuffed with ricotta spinach with sun dried tomato sauce and walnut pesto.