Suites and First Class

Book the Cook menu from Beijing

Grilled Lamb Chops with Rosemary Sauce

With deep-fried herb baby potatoes, carrots, and broccoli.

Ricotta Spinach Ravioli in Sun-dried Tomato Sauce

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

Pan-fried Halibut in Dill Cream Sauce

With roasted vegetables and parsley potatoes. 

Beef Noodles Soup with Chinese Greens

Braised beef shank in double-boiled soup served with ramen and Chinese greens. 

“Lion Head” Pork Meatballs

Pan-fried meatballs with egg fried rice and mixed vegetables.

Cod Fish Congee 

Organic jasmine rice congee with cod fish, spring onion, shallot rusks, ginger julienne and topped up with Chinese cruller.

Cod Fillet with Pine Nuts and Wolfberry Sauce Inspired by International Culinary Panel - Zhu Jun

Accompanied with fragrant fried rice and stir-fried Chinese vegetables.

Singapore Hainanese Chicken Rice

Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by Chinese greens, dark soya sauce, tangy gingr, fresh chilli sauce and achar,