moa999
Enthusiast
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- Jun 23, 2003
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Thought I'd post the absolute massive (now 38 Choices) ex-SIN Book the Cook selection for my upcoming SQ261 SIN-SYD on the 773.
Currently selected the Nasi Pedang, though the Lamb Chop or Tenderloin also tempting.
Aromatic Barramundi
Barramundi fillet, simmered in aromatic tomato sauce, pearl couscous, zucchini ribbons, preserved lemon salsa with toasted almonds.
Specially created by Como Shambala
High protein | Antioxident rich | Immune support | Micronutrient Rich
Aromatic Yellow Fish Curry with Tomato and Lemongrass
Served with green papaya, pickled cucumber, beansprout and red endive.
Bak Chor Mee Dry Style
Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, fried pork lard and dried sole. Served with chilli sauce and additional black vinegar on the side.
Bak Chor Mee Soup
Egg noodles in pork broth, garnished with sliced and minced pork, pork ball, pork wonton, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli.
Baked Egg Souffles
Served with smoked salmon, sauteed spinach, cherry tomatoes and mushroom cream sauce.
Beef Yakiniku
A tantalizing dish that showcases the finest highly marbled A4 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.
Char Siew Wonton Noodle
Wonton noodles tossed with seasoning and pork lard garnished with pork char siew, pork dumplings and leafy greens. Served with chilli sauce, green pickled green chilli and soya sauce.
Chicken Rice
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied with dark soya sauce, tangy ginger and fresh chilli and lime sauces.
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.
Fish Ball Kway Teow Soup
Flat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake and bean sprouts. Served with Chinese preserved vegetables (tung chai) and sliced red chilli.
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.
Khao Tom Talay
Thai style rice porridge with scallops, prawns and sliced seabass in light fish broth garnished with aromatic fried garlic, tong chai preserve vegetable, Chinese celery, coriander leaves and spring onion. Served with sliced chilli.
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.
Mee Soto
A traditional Malay style yellow fresh noodle in a rich spiced chicken broth and garnished with tender shredded chicken, crunchy bean sprouts, and fragrant fried shallots and Chinese celery. Served with begedil potato cake and chilli sauce.
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
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 Laksa
Rice noodles in coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts.
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.
Singapore Style Prawn Noodle Soup
A richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock served with prawns, pork ribs, kang kong vegetable and bean sprouts. Red chili powder and sliced red chilli on the side.
Singapore Style Yu Pian Mi Fen
Thick rice vermicelli in creamy fish soup with sliced pomfret fish fillet, vegetables and Chinese wine.
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.
The proposed inflight menu is much smaller.
Seared Fillet of Barramundi with Red Capsicum-Lemongrass Sauce
Fine beans, yellow squash and crushed potatoes with pinenuts
A dish exclusively created by our International Culinary Panel chef
Singapore Bak Kut Teh
Pork spareribs in white peppercorn and garlic infused light broth served with steamed rice and Chinese cruller
A popular local fare dish
Chargrilled Australian Black Angus Beef Fillet with Veal Jus
Roasted fingerling potatoes, haricot beans, grilled portobello mushroom
Murgh Tikka Masala, Baigan Methi Masala, Navarattan Korma, Kesari Pilau
Chicken Tikka Masala, brinjal curry with fenugreek leaves, lentil and vegetables korma, saffron rice
Currently selected the Nasi Pedang, though the Lamb Chop or Tenderloin also tempting.
Aromatic Barramundi
Barramundi fillet, simmered in aromatic tomato sauce, pearl couscous, zucchini ribbons, preserved lemon salsa with toasted almonds.
Specially created by Como Shambala
High protein | Antioxident rich | Immune support | Micronutrient Rich
Aromatic Yellow Fish Curry with Tomato and Lemongrass
Served with green papaya, pickled cucumber, beansprout and red endive.
Bak Chor Mee Dry Style
Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, fried pork lard and dried sole. Served with chilli sauce and additional black vinegar on the side.
Bak Chor Mee Soup
Egg noodles in pork broth, garnished with sliced and minced pork, pork ball, pork wonton, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli.
Baked Egg Souffles
Served with smoked salmon, sauteed spinach, cherry tomatoes and mushroom cream sauce.
Beef Yakiniku
A tantalizing dish that showcases the finest highly marbled A4 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.
Char Siew Wonton Noodle
Wonton noodles tossed with seasoning and pork lard garnished with pork char siew, pork dumplings and leafy greens. Served with chilli sauce, green pickled green chilli and soya sauce.
Chicken Rice
Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied with dark soya sauce, tangy ginger and fresh chilli and lime sauces.
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.
Fish Ball Kway Teow Soup
Flat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake and bean sprouts. Served with Chinese preserved vegetables (tung chai) and sliced red chilli.
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.
Khao Tom Talay
Thai style rice porridge with scallops, prawns and sliced seabass in light fish broth garnished with aromatic fried garlic, tong chai preserve vegetable, Chinese celery, coriander leaves and spring onion. Served with sliced chilli.
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.
Mee Soto
A traditional Malay style yellow fresh noodle in a rich spiced chicken broth and garnished with tender shredded chicken, crunchy bean sprouts, and fragrant fried shallots and Chinese celery. Served with begedil potato cake and chilli sauce.
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
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 Laksa
Rice noodles in coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts.
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.
Singapore Style Prawn Noodle Soup
A richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock served with prawns, pork ribs, kang kong vegetable and bean sprouts. Red chili powder and sliced red chilli on the side.
Singapore Style Yu Pian Mi Fen
Thick rice vermicelli in creamy fish soup with sliced pomfret fish fillet, vegetables and Chinese wine.
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.
The proposed inflight menu is much smaller.
Seared Fillet of Barramundi with Red Capsicum-Lemongrass Sauce
Fine beans, yellow squash and crushed potatoes with pinenuts
A dish exclusively created by our International Culinary Panel chef
Singapore Bak Kut Teh
Pork spareribs in white peppercorn and garlic infused light broth served with steamed rice and Chinese cruller
A popular local fare dish
Chargrilled Australian Black Angus Beef Fillet with Veal Jus
Roasted fingerling potatoes, haricot beans, grilled portobello mushroom
Murgh Tikka Masala, Baigan Methi Masala, Navarattan Korma, Kesari Pilau
Chicken Tikka Masala, brinjal curry with fenugreek leaves, lentil and vegetables korma, saffron rice
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