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农村银的媳妇 发表于 2019-12-1 12:43 
那他的基本水准也太低了
我正在看我這個月低飛新航吃啥
6oz Rib Eye Steak
Beef steak with creamy green peppercorn sauce, roasted vegetables and garlic-mashed potatoes
Bak Chor Mee Dry Style with Soup on Side
Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole. Served with pork broth, 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, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli
Bak Kut Teh
Peppery pork rib soup of herbs and spices, served with steamed rice
Baked King Prawns
Baked king prawns in chilli sauce, served with Taiwanese cabbage and rice
Beef Rendang
Braised beef prepared in Asian spices served with coconut turmeric rice and sautueed blend of spiced betutu vegetables
Bharwan Paneer Soweta, Shakarkand aur Chawli Poriyal, Kasuri Moong Dal, Bajra aur Matar ke Pulao
Stuffed paneer with sweetcorn, sweet potato and black eyed beans poriyal and fenugreek moong dal, served with pearl millet and green peas pulao
Boston Lobster Thermidor
Lobster meat sauteed in butter, served with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice
Braised Pork Ribs
Pork ribs braised with yellow bean, shimeiji mushrooms, carrots and beans, served with rice
Char Siew Wanton Noodle Soup
Noodles in broth served with honey roasted pork and shrimp and pork dumplings
Chargrilled Soya Beef
Japanese-style beef served with vegetables cooked in mirin and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata
Chicken Curry
Tender chicken and potato simmered in spicy coconut milk, served with bread rolls and steamed rice
Chicken and Lamb Satay
Grilled and skewered chicken and lamb with cucumber, ketupat rice cakes and spicy peanut sauce
Chinese Style Cod with Fried Rice
Steamed cod in minced spinach sauce, oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun
Classic Lobster Thermidor
Western Australian Lobster coated with a creamy wine and herb reduction served in a half shell. Served with saffron rice pilaf, butter asparagus spears and trussed cherry tomatoes
Coconut and Chia Pudding
Vanilla-scented white chia seeds soaked in creamy coconut milk with fresh kiwi and strawberries steeped in hibiscus flower tea. Specially created by COMO Shambhala Vitamin Rich | Digestive Support | High Fibre
Confit of Duck Leg
Slow cooked marinated duck leg with mushroom risotto and shaved Parmesan cheese
Curry Patta Lobster
Curry patta lobster served with spiced spinach, corn and tomato pulao, papadum, pickle and plain yogurt
Dim Sum
Selection of dim sum served with steamed radish cake
Eight oz Rib Eye Steak
8oz rib eye steak with creamy green peppercorn sauce, roasted vegetables and garlic mashed potatoes
Fish Congee
Sliced grouper congee served with spring onions and ginger
Fish Porridge
Southern Chinese dish of rice porridge of lightly poached fish slices, pickled vegetables, toasted Chinese seaweed, spring onions and Chinese celery. Served with sliced red chilli in soya sauce (inclusive of Breakfast service)
Fishball Kway Teow
Flat rice noodles served with fish balls in broth
Free Range Chicken Supreme
Pan-fried free range chicken breast with saffron scented jus, roasted fingerling potatoes and fine ratatouille. Designed by Singapore Airlines International Culinary Panel Chef Georges Blanc
Gaeng Paa Koong
Gaeng Paa Koong, a Thai curry of prawn with wild herbs, served with steamed rice
Grilled Angus Beef Burger
Grilled Angus beef burger with portobello mushroom, sauteed onions and cherry tomatoes
Grilled Beef Fillet with Balsamic Onion Sauce
Grilled beef with asparagus, baby spinach, crushed potato and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale
Grilled Chilean Seabass
Grilled chilean seabass on new england style clam and mussel chowder, served with ciabatta crouton
Grilled Indonesian King Prawns
Spicy grilled Indonesian king prawns served with sauteed broccoli, cauliflower, carrots, garlic sauce and microgreens. Accompanied by rice
Grilled King Prawns
Grilled king prawns served with green pea and dill raviolo, lemon garlic butter sauce and cherry tomato
Indian Style Braised Lamb Shank
Lamb shank with onion, pea-soya beans and tempered Bengal gramm served with yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor
Japanese Meal
Available in Suites and First Class, on flights from Singapore and other selected routes with flight duration above 2 hours. Breakfast/brunch may include an assortment of Japanese appetisers and Japanese entrée with rice, soup and pickles whilst lunch/dinner may further include soba with accompaniments and a Japanese dessert.
Keisuke Tonkotsu Ramen
Noodles in creamy pork broth garnished with sliced pork, cloud ear fungus and spring onion.
Kyo Kaiseki
Traditional Japanese array of dishes presented in sequence, with ingredients and garnishes reflecting and changing with each season. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata. Some items are served at cabin temperature
Nasi Biryani
An Indian specialty, basmati rice cooked with aromatic spices, herbs, tomatoes, saffron and milk, is served with chicken simmered in gravy
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).
Nonya Assam Fish
Fish, okra, eggplant and tomato cooked with assam spices Peranakan style, served with rice
Nonya Nasi Padang
Steamed rice served with beef rendang, opor ayam (chicken in a turmeric coconut gravy)and sayur lodeh - a Peranakan version of Indonesian nasi padang
Oven Roasted Corn Fed Chicken Breast
Oven-roasted corn fed chicken breast, tarragon jus and creamy polenta, served with cauliflower, edamame and carrot batonette
Pan Fried Veal Loin and Braised Veal Cheek
Pan-fried veal loin and braised veal cheek served with parsnip puree, garden vegetables and mushroom ragout
Pappardelle with Seafood
Lobster, scallop and salmon in a mushroom, sun-dried tomatoes and seafood broth, with al dente pappardelle pasta
Peranakan Ayam Buah Keluak
An iconic Peranakan dish which consists of chicken and baby pork ribs stewed in buah keluak and tamarind gravy, served with traditional Nyonya vegetable stew (chap chai) and steamed rice
Peranakan Hokkien Mee Soup
A Peranakan version of a popular Singaporean hawker dish which consists of a rich pork-prawn broth with pork, prawns and vegetables on top of egg noodles and rice vermicelli
Poached Egg in Hollandaise Sauce
Poached egg served with hollandaise sauce, asparagus and potato hash
Red Duck Curry
Thai red curry with duck, accompanied by rice and vegetables
Red Rice and Fish Porridge
A hearty and savoury bowl of red rice, poached fish, wakame, kale and miso porridge topped with fresh ginger and coriander leaves. Specially created by COMO Shambhala Circulatory Support | High Protein | Mineral Rich | Calming
Roast Lamb Chop
New Zealand lamb with mint jus, mesclun salad and thyme-flavoured gratin potatoes
Roast Rack of Lamb with Mint Jus
Roast rack of lamb with mint jus, mesclun salad and thyme-flavored gratin potatoes
Seared Black Cod a la Nicoise
Seared black cod fillet a la Nicoise with haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin
Seared Lamb Loin
Seared lamb loin served with salsa verde, Lyonnaise onion, aioli and bacon. Designed by Singapore Airlines International Culinary Panel Chef Matthew Moran
Seared Nut Veal Fillet
Veal fillet seared with a crust of crumbled hazelnuts and served with veal jus, crushed potato, confit tomato and green asparagus spears (Dish contains pork products). Designed by Singapore Airlines International Culinary Panel Chef Carlo Cracco
Singapore Chicken Rice Served with Breast Meat
Poached chicken breast, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces.
Singapore Chicken Rice Served with Leg Meat
Poached chicken leg, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli and lime sauces.
Singapore Laksa
Rice noodles in coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts
Steamed Cod Fish Thai Style
Traditional dish of cod steamed with spicy lime sauce, served with shredded white cabbage, carrot julienne, Chinese sliced celery, fried garlic and steamed rice
Warm Waffle with Strawberry Coulis
Warm waffle served with strawberry coulis, fresh berries and mascarpone cheese
Wholegrain Crisp Bread
Thick crisp bread with chive cottage cheese and honey roasted pear. Accompanied with low fat yoghurt and berry compote
Wholesome Cabbage Roll and Eggplant with Brown Lamien
Namyu cabbage roll and Jinlen eggplant and beancurd with brown la mien noodle and wood ear mushroom. The vegetables provide a range of beneficial phytonutrients and fibre, which balances the complex carbohydrate in brown noodles. Inspired by Singapore Airlines International Culinary Panel Chef Zhu Jun
Wholesome Grilled Baby Romaine with Legumes
Grilled baby romaine with orange gremolata, crispy legumes, radishes and sunflower seeds in citrus vinaigrette. Lentils are a good source of protein, fibre, vitamins and minerals. Inspired by Singapore Airlines International Culinary Panel Chef Carlo Cracco
Wholesome Grilled Herb Marinated Tofu and Arugula Salad
Grilled herb marinated tofu with potato, boiled eggs, beets and arugula salad in Dijon mustard vinaigrette. This dish is nutritiously balanced with carbohydrates from potato and beets and protein from eggs. Inspired by Singapore Airlines International Culinary Panel Chef Suzanne Goin
Wholesome Pistachio Crusted Paneer with Salsa
Pistachio crusted paneer with fruit yoghurt salsa and mint chutney. This meal contains ingrdients that aid in digestion and absorption of nutrients. Inspired by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor
Wholesome Quinoa and Kale Salad
Quinoa and kale salad served with tomatoes and almonds. Quinoa is a protein rich gluten free grain while kale is a good source of cholesterol lowering fibre and essential minerals. Inspired by Singapore Airlines International Chef Alfred Portale
Wholesome Salad of Haricot Beans and Artichokes
Spring salad bouquet of haricot verte beans, artichokes, asparagus and tomatoes with hard boiled eggs and roasted walnuts. Haricot beans are high in protein and folic acid whilst artichokes are high in fibre and stabilize the metabolism. Inspired by Singapore Airlines International Culinary Panel Chef Georges Blanc
Wholesome Sousvide Miso Simmered Japanese Tofu
Sous-vide miso simmered Japanese tofu Yamato-style with nimono vegetables and potato.Tofu is rich in protein and the root vegetables stew is packed with fibre and other beneficial phytonutrients that energise the body. Inspired by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata
Yu Pian Mi Fen
Singapore style thick rice vermicelli noodle soup with sliced pomfret and green vegetables. Garnished with spring onions
Zucchini Lasagne with Puy Lentils and Ricotta
Warm, colourful layers of zucchini, red pepper, braised puy lentils, and creamy ricotta in a roasted tomato and red pepper marinara. Specially created by COMO Shambhala Micronutrient Rich | Digestive Support | High Fibre | Calming
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陈年旧事系列4 (2006-4-23) SuiYi 
楼主:shraky2012
发表于 2019-11-10 14:36
发表于 2019-11-16 07:49
