Beef tenderloin with roasted mushroom, roasted tomato and Chimichurri sauce (corinader -basil - parsley paste sauce with extra virgin olive oil). Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran.
Marinated beef short ribs in a ganjang-based sauce (Korean soy sauce)
Lamb loin with red wine sauce, lyonnais potato, French buttered string beans and parsley buttered Chateau carrots
Stir fried pork belly with fragrant ginger and spring onion sauce, served with black mushroom, carrot flowers, pak choy and steamed Jasmine rice
Whole young chicken stuffed with glutinous rice, served with Korean red ginseng chicken soup and abalone. The dish's name literally translates as "'ginseng chicken soup".
Roasted chicken thigh, sliced and served on Jasmine rice cooked in chicken broth. Accompanied with pakchoy and black mushroom.
Golden pan-seared Boursin cheese stuffed chicken breast, accompanied with a chunky tomato salsa and linguine pasta tossed with fresh basil pesto and fresh green asparagus
Cooked lobster in cream sauce, served with parsley buttered fingerling potatoes and grilled asparagus
Grilled salmon served with grapefruit segments and low-fat herb veloute sauce, Korean mushrooms, eggplant and zucchini
Tradiditional Korean rice porridge cooked with scallop, accompanied with soya sauce, spring onions, boiled soy beef and water kimchi
Baked quiche accompanied with fresh arugula salad and cherry basil salad marinated in extra virgin oil
Wholegrain crisp bread with cottage cheese, rosemary honey roasted pear and berries. Served with low-fat yoghurt.