Business Class

Book the Cook menu from Beijing - Due to operational reasons, our Book the Cook service will not be available for flight from Beijing

Herb Crusted Lamb Loin in Thyme Jus

Fine Mongolian lamb flavoured with herbs and Dijon mustard. Served with fresh seasonal garden vegetables and creamy gratin potatoes.

Ricotta Spinach Ravioli In Sun-dried Tomato Sauce With Walnut Pesto

Home-made ravioli stuffed with ricotta spinach. Served with sun-dried tomato sauce and freshly-made walnut pesto, topped with Parmesan cheese and extra virgin olive oil.

Salmon fillet in Champagne Sauce with Seasonal Vegetables

Imported salmon tranche from Norway in a mousseline sauce made with French champagne wine, served with steamed turned potatoes and fresh seasonal garden vegetables.

Egg White Omelette with Herbs

Nest fresh egg whites with grilled chicken sausage and oven-roasted potatoes tossed in olive oil and rosemary, served with tomato sauce.

Beef Noodles Soup with Chinese Greens

Braised beef shank with beef soup served with wheat noodles and Chinese greens, following the style of traditional Northern Chinese cuisine.

“Lion Head” Pork Meatballs

"Lion head" pork meatballs, served with egg fried rice and vegetables, following the style of traditional Chinese Beijing cuisine.

Beijing-style Barbecued Pork Spare Ribs with Egg Noodles

Beijing Style barbecued pork-ribs cooked with sweet and sour sauce, accompanied with mustard leaves and egg noodles.

Szechuan style Mandarin Fish in Garlic-Bamboo Sauce

Mandarin fish served in a spicy sauce with roasted garlic and young bamboo. Accompanied with fragrant steamed rice and stir-fried Chinese vegetables

Congee with Cod Fish, Chinese Cruller and Garnishes

Congee cooked with organic jasmine rice, with cod fish, spring onion, shallot rusks, ginger julienne, Chinese cruller and light soya sauce, following the style of traditional Southern Chinese cuisine.

Braised Beancurd Roll with Noodles and Leafy Greens

Homemade beancurd skin roll in braised sauce with leafy greens, black mushroom and stir fried noodles.

Cod Fillet with Pine Nuts and Wolfberry Sauce

Cod fish fillet served in herbal sauce with pine nuts and wolfberry. Accompanied with fragrant fried rice and stir-fried Chinese vegetables. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun.

Nasi Lemak with Sambal Chilli Prawns

Fragrant jasmine rice cooked with coconut milk, accompanied by spicy sambal prawns, egg omelette, completed with fried anchovies, peanut, and cucumber condiments. Popular traditional Singapore Malay dish.

Braised Smoked Duck Rice

Lightly smoked duck braised in soy sauce, served with yam rice. Accompanied with braised peanuts, herbal tea boiled egg and homemade tangy chilli sauce.

Singapore Hainanese Chicken rice

Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by flavourful chicken soup, along with condiments - dark soya sauce, tangy ginger, and fresh chilli sauce.

Roti Prata with Spicy Chicken Curry

Roti Prata, served with spicy chicken curry. Popular traditional Singapore Indian dish.

Singapore Laksa Noodles

Rice noodles in “Laksa” soup made with spices and coconut milk. Served with prawns, boiled egg, fish tofu, and fried beancurd, accompanied by parsley and bean sprouts.