Fine dinning at 33,000 feet to a higher place sea level is luxurious. Utilising the Singapore Airlines Business concern Form Book The Cook bringing the dinning scene in air to the side by side level. This service is available to passengers on Premium Economy, Business Class, First Class and Suite. At the 4 different category, passengers are treated to dissimilar delicacies. This post is devoted to Singapore Airlines Concern Class Book The Melt only.

The dishes offered differ from flight, departing on the deviation origin. Nosotros will go on to populate this post whenever we tried a dish.

Singapore Airlines Business Class Book The Melt

Serving breakfast, lunch, dinner and supper on board Singapore Airlines business class flying from Singapore with international cuisines such as Western, Chinese, Local, Japanese and more to choose from. At each repast, in that location are numerous dishes to choose from

Flight from Singapore …

Based on observation, the number of dishes offered for flight from Singapore is the virtually comparison to the rest of the difference. I noticed it is highly dependent on the destination too.

For Breakfast

Nasi Lemak

Rating: iv/v

  • Business Class SQ336 From Singapore To Paris - Nasi Lemak

Impressive presentation of the Nasi Lemak and that was a fabulous commencement impression. I read lots of positive review about this signature dish, to certain extend I agree it with the diverse online review. Especially so for the rice. It was absolutely lemak. In other words, the rice was populated with coconut fragrance. I adore the rice but I couldn't say so for the rest of the ingredients. Chilli was a niggling too sweetness for my liking though I am certain most would dear it. However, I didn't like the prawn. They serve the typical Chinese Restaurant prawn which wasn't the fresh prawn just like some chemically treated to give the extra bouncy texture. The egg was a niggling plastic while chicken was likewise soggy. The plus point was the basis basics and the ikan bilis to complete the Nasi Lemak experience.

Fish Congee

Rating: 3.v/5

  • Singapore Airlines Business Class Book A Cook - Fish Congee

Smooth and silky congee which is neither besides watery or starch. In short, perfect texture. Garoupa Fish slices was thick and fresh with generous amount of condiments such as deep-fried scallion and chopped spring onions and accompanied by fish sauce just lack of sesame oil. Talking almost the perfect bowl of congee, how can you tiao be missing.

Warm Waffles with Strawberry Coulis

Rating: 3.5/v

  • Business Class On A380 Singapore Airlines, SQ336 From Singapore To Paris - Warm Waffles with Strawberry Coulis

Dense Belgian Waffle on strawberry coulis coupled with orangish mascarpone cheese and fruits was heavenly breakfast item aboard the business class.

Nasi Biryani

Rating: 3.5/five

Basmati rice infused with the odour of spices and herbs together with the tender curry chicken was flavory. The serving was considerably huge.

Nonya Assam Fish

Rating: ii.five/5

Overall there were lots of room for improvement. First the the vegetable and fish should have cooked in the Assam gravy. The fish was a niggling fishy and the flavour of the assam gravy was dilute.

For Luncheon & Dinner

Chargrilled Soya Beef

Rating: iv.5/5

  • Singapore Airlines Business Class Book A Cook - Chargrilled Soya-Flavoured Beef

Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata, the tasty tender beef with soya paste accompanied with flavoruful rice and Japanese Vegetables. Ane of the most enjoyable dish on Singapore Airlines Business Grade Book A Cook menu.

Archetype Lobster Thermodior

Rating: 3.5/5

  • Flying Singapore Airlines Business Class SQ336 From Singapore To Paris - Classic Lobster Thermodior

Creamy lobster paired with saffron rice. It might be likewise creamy for some, though generally, I enjoyed such a dish. Nevertheless, I didn't quite concord with the saffron rice. I idea coupling it with cous cous or quinoa might be a meliorate choice. Mayhap even orzo pasta could make a better side.

Baked King Prawn

Rating: three/5

  • Business Class On A380 Singapore Airlines, SQ336 From Singapore To Paris - Baked King Prawn

Fresh Male monarch Prawn baked to perfection paired with love apple-based sauce accompanied with white rice and some steamed vegetable fitting for a royal. Notwithstanding, I felt there are better sauce than the tomato.

Angus Beef Burger

Rating: 4/5

  • Business Class On SQ826, Flying Singapore Airlines To Shanghai - Angus Beef Burger

A huge Portobello Mushroom with a thick Angus Beef Patty and a slice of melting cheese between these two ingredients among the sesame bun audio perfect. In addition, medium ground beef consist of sufficient marinate and die onion and was medium rare; the perfect burger. Nonetheless, I would adopt a niggling more seasoning to the mushroom.

Roast Lamb Chop

Rating: iv/v

  • Singapore To Mumbai On SQ424 Business Class, Airbus A380-800 - Book The Cook, Roast Lamb Chop

2 rack of Roast Lamb Ribs with Potato Ratatouille, accompanied with Green Salad without dressing. Well-marinated Lamb with mint sauce hence was flavourful though a little salty, Lightly chewy meat was ease on the jaw. The side was worth a mentioned too.

Rating: 3/5

  • Singapore Airlines Business Class Book A Cook - Seared Nut-Crusted Veal Fillet

Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco, the Veal fillet was seared with a chaff of crumbled hazelnuts and served with veal jus,. By the sides were tater and asparagus. Overall, I didn't enjoy this dish every bit there was a hint of bitterness. In addition, the veal was dry.

Seared Lamb Loin

Rating: three/5

  • Singapore Airlines Business Class SQ334 From Singapore To Paris – Seared Lamb Loin
    Seared Lamb Loin

For diners who don't mind sous vide cooking method, the lamb loin was tender to the chew. Notwithstanding I detest the texture resulted from such cooking method, abreast soft, it was kind of mushy and lacking of the chew that meat usually provide. The positive aspect was mint masked the gamey flavour completely. And the flip-side is the mint was overwhelming. Every bit a whole, an underwhelming dish.

Flight From Paris

For Lunch / Dinner

Beef Bourguignon with mashed tater

Rating: ii/v

  • Singapore Airlines Business Class SQ333 From Paris To Singapore Flight Journey Review - Book A Cook, Beef Bourguignon with mashed potato

Singapore Airlines International Culinary Panel Chef Georges Blanc designed this dish consisting of Traditional beef bourguignon with dark wine sauce, potatoes, carrots and ham which I didn't appreciate.

French Style Guinea Fowl

Rating: 3/v

  • Singapore Airlines Business Class Book A Cook - French Style Guinea Fowl

Cabbage and duck liver rolled in gamey Guinea Fowl and white wine and truffle Perigueux sauce drizzled over the meat to mask it a little. By the side are poatoes pancakes and sautéed vegetables.

Spiny Lobster with Pilaf Rice

Rating: 2/5

  • Singapore Airlines Business Class Book A Cook - Spiny Lobster with Pilaf Rice

Bland, chewy grilled Spiny Lobster with plainly pilaf rice. The unabridged dish was healthy tasting which I didn't relish at all. This will good for passengers looking for health option.

For Breakfast

Spinach and Goat Cheese Quiche

Rating: 2.v/5

  • Singapore Airlines Business Class Book A Cook - Spinach and Goat Cheese Quiche

Every item on the plate from the Spinach and goat cheese quiche to salmon and black olives are all briny. The exception are the Sundried Tomato plant and naked Greenish.

Nasi Uduk with Chicken and Shrimp

Rating: 3/5

  • Singapore Airlines Business Class Book A Cook - Nasi Uduk with Chicken and Shrimp

Lightly coconut flavoured rice with lemak spicy sambal prawns and briny fried chicken and perfect spring onion omelette. May not be perfect but comforting.