I'm flying to HKG in a week and out of SIN, Inflight menu has four options while "BOOK THE COOK" has 28 options!
Do any have thoughts or experiences on these?
INFLIGHT MENU
Singapore Style Prawn Noodle Soup
A richly flavoured local dish of yellow noodles in prawn and pork stock served with prawns and bean sprouts
Parmesan and Herb Crusted Chicken Breast
Creamy polenta, seasonal roasted vegetabes, chicken jus
Chargrilled Australian Black Angus Beef Fillet with Veal Jus
Roasted fingerling potatoes, haricot beans, grilled portobello mushroom
zhu jun's choice
Shi Quan Wei Mei by Mr Zhu Jun
Winner of Excellent Chef at the 15th China Chef Festival, Zhu Jun is renowned for his ability to recreate the grace and flair of Shanghainese cuisine. Together with a range of Sichuan, Cantonese and Fujian specialties, Chef Zhu presents his recommendation for an exquisite dining experience in the sky.
Side DishSugar Glazed Cherry Tomatoes
Main CourseBraised Pork Belly in Pickle Sauce
Cold AppetiserFried Marinated Seabass and Spicy Tofu Beef Salad
DessertChilled Orange Scented Malva Nut Soup
BOOK THE COOK
Baked Egg Souffles
Served with smoked salmon, sauteed spinach, cherry tomatoes and mushroom cream sauce.
Beef Yakiniku
A tantalizing dish that showcases the finest wagyu beef. Grilled to perfection in the traditional yakiniku style, the succulent beef is served alongside a medley of assorted seasonal vegetables and a warmed steamed rice.
Cauliflower Steak
A thick cut of cauliflower pan fried to perfection. Served alongside a slow-simmered tomato sauce infused with a hint of dried chili, this dish is complemented by roasted cherry tomatoes and lightly tossed kale with extra virgin olive, and topped with generous portion of grated cheese.
Chicken Rice
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce and fresh chilli sauce.
Cold Cut Cheese Platter
This exquisite dish features truffle pork salami, duck pastrami and pork chorizo, accompanied by a selection of blue cheese and aged cheddar. Garnished with curried almonds, roasted honey thyme pear and quince paste. Served alongside assorted crisp bread.
Eral Melagu Elimchai Korma
A tantalizing dish that combines the succulence of fried prawns with the bold flavors of black pepper and zesty lemon. Accompanied by a medley of braised lentils and luffa gourd, fried raw plantain with spices and curry leaves flavoured rice.
Grain Fed Black Angus Beef Tenderloin
Charcoal grilled Australian black Angus beef tenderloin steak, served with creamy polenta, red wine sauce with seasonal vegetables.
Grilled Angus Beef Burger
Grilled Angus beef burger with portobello mushroom, sauteed onions and cherry tomatoes.
Korean Braised Beef Short Ribs
Korean style slow braised beef short ribs with dates and chestnut in lightly sweet soya sauce served with five grain rice and seasonal vegetables.
Lobster Thermidor with Fondant Potato
A classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon mustard, with the addition of button mushrooms and herbs fine, the Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.
Nasi Lemak
Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, an omelette wedge, and grilled fish cakes (otah).
Nasi Padang with Braised Rendang Beef
Braised rendang style beef, fried seabass with belado chilli sauce, stewed jackfruit in coconut mlik and begedil potato cake served with steamed rice.
Nasu Dengaku
Japanese style eggplant glazed with miso glaze, oven baked, with simmered vegetables and flavoured rice. *Meatless selection Inspired by International Culinary Panel- Yoshihiro Murata
Nyonya Ikan Assam Pedas Dan Sambal Udang
Seabass in a tamarind-turmeric gravy, chili prawns, fried anchovies and peanuts, refreshing cucumber pickles and prawn cracker served with coconut flavored rice. Specially designed by acclaimed Singaporean chef- Shermay Lee
Roasted Lamb Chop with Herb Crust
Served with garlic mashed potato, seasonal vegetable and rosemary jus.
Roti Jala
A delightful malay inspired dish of delicate crepes infused with the aromatic flavors of coconut milk and turmeric. Served with succulent lamb curry and garnished with crunchy vegetables and potato.
Singapore Nasi Biryani
Singapore style spiced Basmati rice with chicken curry and local pickled vegetables.
Singapore Roti Prata
Fried Indian style flat bread served with spicy fish with okra, eggplant and tomato curry.
Singapore Style Fried Carrot Cake
A hearty traditional dish of fried savory radish cake with eggs, prawns and pickled turnip.
Singaporean Style Chicken Satay
Marinated, skewered and grilled chicken slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.
Slow Braised Beef Cheek
The succulent beef cheek is slow braised to perfection in a rich red wine sauce, accompanied with creamy celeriac puree, crunchy fresh vegetables and slow braised potatoes in a luscious beef gravy.
Slow Cooked Fillet Barramundi
A delectable dish that showcases the delicate flavors of local farmed barramundi fish. The fish is slow roasted to perfection served with a delightful lemongrass infused red capsicum sauce, a hearty and wholesome risotto style spelt and coco beans and selected seasonal vegetables.
Slow Cooked Minced Duck Ragout
A delightful combination of tender slow cooked minced duck ragout and perfectly cooked pappardelle pasta. This dish is expertly garnished with a selection of fresh vegetables and grated cheese.
Spiced Braised Chicken
Fragrant chicken braised in warming spices and coconut cream, with crunchy sugar snap peas, spinach, cooling coriander yoghurt and brown basmati rice. High protein | Calming | Mineral rich
Spiced Buckwheat and Pumpkin Pancakes
Wholesome buckwheat and pumpkin pancakes with vanilla bean yogurt, toasted pumpkins seeds and maple strawberry and orange. Specially created by COMO Shambhala Digestive Support | Immune Boosting | Micronutrient Rich
Suzuki Teriyaki
Grilled chilean bass marinated in a savory teriyaki sauce, accompanied by tender boiled vegetables in a fragrant dashi stock and served with shimeji mushroom flavoured rice.
Vegie Balls with Risotto
A delightful vegetarian dish of succulent roasted aubergine and portabello mushroom vegie balls are served with a thick, rich slow-cooked tomato sauce, bed of sauteed kale, classic creamy risotto and garnished with generous pecorino goat cheese.
Warm Waffle with Strawberry Coulis
Warm waffle served with strawberry coulis, fresh berries and mascarpone cheese.
