Book the Cook

[Cruiser Elite]

Ok always a hard one - these days I NEVER take 218 in R, F or J - I have some flexibility in travel dates within a day or so most times - others I book way out - whilst I did 100s of flts in Y on 218 and 227/237 I very very VERY rarely ate onboard - always ate pre board and drop sleeping tablet imm onboard

Now travelling R, F or J only never take o/n flats so it is not a decision I have to make - sorry for not being helpful

 

[MathNerd]

I also hate non colour coded physical BPs a la MEL - gotta have colour - when you check-in online you can print coloured ones which really aren’t exactly like real ones but at least you can get a coloured copy if you want - leave it home and get a real white one at dep.

I always keep BP stubs / train tix stubs etc as kinda souvenir of trip - told you I was weird

Hear, hear! I have pretty much every single BP of every single flight I've taken - must make me weird too

 

[daft009]

Hear, hear! I have pretty much every single BP of every single flight I've taken - must make me weird too

yep..weird!
i've only kept my one & only Suites journey (FRA to SYD via SIN) with the relevant TPR invites

I'd rather forget some of those Y journeys from "back in those days"

 

[baldman]

J has a more limited Book The Cook menu on flights departing Aus. You can get Lobster Thermidor in F, but not in J out of Australia.

Flights out of Singapore offer a much greater book the cook selection.

I can't help with recommendations - (first SIN trip in F booked in August.)

You ALWAYS need to try the champagne!

We flew J class SQ out of Adelaide just before xmas and the lobster was available via Book the Cook.
BTW, the SQ J class product - f & b plus hard and other soft services - was infinitely superior to that of the TG equivalent, which we tried on way home from HKT via BKK.

 

[lonewolf]

We flew J class SQ out of Adelaide just before xmas and the lobster was available via Book the Cook.
BTW, the SQ J class product - f & b plus hard and other soft services - was infinitely superior to that of the TG equivalent, which we tried on way home from HKT via BKK.

Interesting that adelaide flight has the option but not the Sydney flight, there was the seafood thermidor option but i am not sure what items make up the seafood as i like most seafood but not a big fan of some.

 

[Duffa]

Like others, I'd say look at the in-flight menu the week before you fly. You can also "book" an item from this in-flight menu so you are guaranteed to get it.
If nothing takes your fancy then book the cook. I have been both blown away and disappointed with the lobster, the latter being my most recent experience 2 years ago. I now book the cook: Fillet steak in green peppercorn sauce almost every time I fly. I've had it out of AMS, SIN, MEL, CDG and even Wellington (Thank you, JS!!)
It is the eye fillet, pink in the middle and goes well with the French red.
Lamb rogan is OK as is the lamb loin with jus/hipster, pony-tail gravy.
Mrs D couldn't be coughd with all this palaver and just chooses whatever is offered by the wonderful staff, her infrequent disappointment being tempered by a belly-full of French fizz.

When I'm feeling particularly adventurous I order the Asian choice for breakfast. Rice, chilli, hard boiled egg, peanuts and small dead fish is how I would describe it mostly. I'm sure the staff have a laugh at the assault on my Anglo palate but at least they give me genuine credit for "when in Rome".

Above all else; ENJOY !!

 

[daft009]

When I'm feeling particularly adventurous I order the Asian choice for breakfast. Rice, chilli, hard boiled egg, peanuts and small dead fish is how I would describe it mostly. I'm sure the staff have a laugh at the assault on my Anglo palate but at least they give me genuine credit for "when in Rome".

Mmm Nasi lemak... One of my favs

 

[Duffa]

Mmm Nasi lemak... One of my favs

That's it !!!!! I just KNEW I could rely on a fellow AFF'er to help me out. Thank you daft009 !

 

[lonewolf]

Mmm Nasi lemak... One of my favs

I have heard good things about the nasi lemak. I had the indian lamb shank curry and on my sin to bkk flight the lobster thermidor.

I really didnt use the alcohol part enough, On my first long haul flight, they never really asked about alcohol, always just offered coffees or juices so i filled up on them a bit too much and the one time i was game enough to call the attendant to get my bed made (it was the flip over type of bed) , I also then asked for a champagne at the same time. Otherwise i was a bit hesitant to use the call button as in economy I got so used to never using it unless i was desperate as i felt i was putting them out. I know its the wrong feeling to have in business and its something i gotta get over.

In the Sing to BKK flight, they kept asking about alcohol so i got the champagne and the singapore sling.

 

[Duffa]

Speaking of alcohol - I almost got to the end of a Singapore flight with NONE!
We were in business on a MEL -WEL breakfast leg departing at 8.30am or so.
Offered OJ only pre take off and no drinks service during flight. Had a nice breakfast and then a kip.
It was only on descent that we panicked and realised that we had had nothing! A quick word to a sympathetic CSM and two glasses of bubbles were delivered to our seats. Polished them off over 15 minutes and then handed back the glasses before the crew took their landing seats! Now that is service

 

[lonewolf]

Booking my food for my return flight, it has been saying the book the cook option will be available for the BKK to Sing leg from Feb 5th. But its still unavailable for some strange reason. I was able to select from the inflight menu for that leg and also the book the cook option works fine for the second leg from sing to syd.

 

[dajop]

Book the cook is not available ex BKK. From memory it never has been.

 

[lonewolf]

Book the cook is not available ex BKK. From memory it never has been.

Thanks, I was wondering if that was the issue, its just strange that it has a writing over it saying it will be available from feb 5th.

 

[serfty]

... small dead fish ...

Mmmm.... Ikan Bilis ...

 

[desafinado74]

Hi everyone,

I will be flying SQ Suites From Melbourne to Singapore on Oct the 8th.
According to Executive Traveller, there will be a new menu for flights from Australia next month.
(See link below)

Singapore Airlines’ new Australian first, business class menus

Chef Matt Moran crafts a special celebratory menu to mark his 20 years with Singapore Airlines.

www.executivetraveller.com

I had a look at the current Book the Cook options but the new menu is not available yet.
Would it be safe to assume that the new menu will be available from Oct the 1st onwards ?

 

[BCons]

Hi everyone,

I will be flying SQ Suites From Melbourne to Singapore on Oct the 8th.
According to Executive Traveller, there will be a new menu for flights from Australia next month.
(See link below)

Singapore Airlines’ new Australian first, business class menus

Chef Matt Moran crafts a special celebratory menu to mark his 20 years with Singapore Airlines.

www.executivetraveller.com

I had a look at the current Book the Cook options but the new menu is not available yet.
Would it be safe to assume that the new menu will be available from Oct the 1st onwards ?

Saw that too, and noted there was no date attached to the new menu … making it rather a puff piece..

We are off from Mel in F this w’end and from what I can see it’s the same menu thru to 22 Sep because you can only look a week fwd at any time.

 

[muppet]

Hi everyone,

I will be flying SQ Suites From Melbourne to Singapore on Oct the 8th.
According to Executive Traveller, there will be a new menu for flights from Australia next month.
(See link below)

Singapore Airlines’ new Australian first, business class menus

Chef Matt Moran crafts a special celebratory menu to mark his 20 years with Singapore Airlines.

www.executivetraveller.com

I had a look at the current Book the Cook options but the new menu is not available yet.
Would it be safe to assume that the new menu will be available from Oct the 1st onwards ?

I think the new menu will be the onboard menu, I didn’t read that article as changing anything in “book the cook”.

Just a guess though.

 

[desafinado74]

Thanks guys for the replies. I guess i will have to check every week to see if there are any updates.

 

[serfty]

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.

---

 

[OZDUCK]

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.

---

Avoid the Chicken Rice - very poor. Conversely the Biryani was excellent..