Fine dinning at 33,000 feet above sea level is luxurious. Utilising the Singapore Airlines Business Class Book The Cook bringing the dinning scene in air to the next 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 different delicacies. This post is devoted to Singapore Airlines Business Class Book The Cook only.
The dishes offered differ from flight, departing on the departure origin. We will continue to populate this post whenever we tried a dish.
Singapore Airlines Business Class Book The Cook
Serving breakfast, lunch, dinner and supper on board Singapore Airlines business class flight from Singapore with international cuisines such as Western, Chinese, Local, Japanese and more to choose from. At each meal, there are numerous dishes to choose from
Flight from Singapore …
Based on observation, the number of dishes offered for flight from Singapore is the most comparing to the rest of the departure. I noticed it is highly dependent on the destination too.
Impressive presentation of the Nasi Lemak and that was a fabulous first impression. I read lots of positive review about this signature dish, to certain extend I agree it with the various 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 little too sweet for my liking though I am sure most would love it. However, I didn’t like the prawn. They serve the typical Chinese Restaurant prawn which wasn’t the fresh prawn but like some chemically treated to give the extra bouncy texture. The egg was a little plastic while chicken was too soggy. The plus point was the ground nuts and the ikan bilis to complete the Nasi Lemak experience.
Smooth and silky congee which is neither too 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 but lack of sesame oil. Talking about the perfect bowl of congee, how can you tiao be missing.
Warm Waffles with Strawberry Coulis
Dense Belgian Waffle on strawberry coulis coupled with orange mascarpone cheese and fruits was heavenly breakfast item aboard the business class.
Basmati rice infused with the aroma of spices and herbs together with the tender curry chicken was appetizing. The serving was considerably huge.
Nonya Assam Fish
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 little fishy and the flavour of the assam gravy was dilute.
For Lunch & Dinner
Chargrilled Soya 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. One of the most enjoyable dish on Singapore Airlines Business Class Book A Cook menu.
Classic Lobster Thermodior
Creamy lobster paired with saffron rice. It might be too creamy for some, though generally, I enjoyed such a dish. However, I didn’t quite agree with the saffron rice. I thought coupling it with cous cous or quinoa might be a better choice. Maybe even orzo pasta could make a better side.
Baked King Prawn
Fresh King Prawn baked to perfection paired with tomato-based sauce accompanied with white rice and some steamed vegetable fitting for a royal. However, I felt there are better sauce than the tomato.
Angus Beef Burger
A huge Portobello Mushroom with a thick Angus Beef Patty and a slice of melting cheese between these 2 ingredients among the sesame bun sound perfect. In addition, medium ground beef consist of sufficient marinate and dice onion and was medium rare; the perfect burger. However, I would prefer a little more seasoning to the mushroom.
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.
Seared Nut-Crusted Veal Fillet
Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco, the Veal fillet was seared with a crust of crumbled hazelnuts and served with veal jus,. By the sides were potato and asparagus. Overall, I didn’t enjoy this dish as there was a hint of bitterness. In addition, the veal was dry.
Seared Lamb Loin
For diners who don’t mind sous vide cooking method, the lamb loin was tender to the chew. However I detest the texture resulted from such cooking method, beside 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. As a whole, an underwhelming dish.
Flight From Paris
For Lunch / Dinner
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
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
Bland, chewy grilled Spiny Lobster with plain pilaf rice. The entire dish was healthy tasting which I didn’t enjoy at all. This will good for passengers looking for health option.
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 and naked Green.
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.