Singapore Airlines Airbus A380 800 four class V1 seat review by Francisco Gonzalez #26071

SUITES MENU:

CHOICE OF MEALS FOR SINGAPORE AIRLINES SUITES CUSTOMERS

1st CHOICE: Contemporary Australian Cuisine at its Best, by Matthew Moran.

"Appetiser": Seared Yellowfin Tuna, served with fingerling potato, haricot vert, quail egg, cherry tomatoes, olive tapenade and pesto sauce. "Soup":
Chestnut & Mushroom Soup, with saut�ed foie gras.
"Main": Scampi & Prawn Ravioli, served with crab meat salad, in a bisque sauce & Pan-Roasted Muscovy Duck Breast, with black cherry-jus and a light celeriac puree. "Dessert": Rum Baba, Served with Calvados Syrup, vanilla ice cream and apple & muscatel chutney.

2nd CHOICE: Modern Asian Culinary Art by Sam Leong:

"Appetiser": Chilled Lightly Marinated Lobster Tail, served with a spicy peanut Szechuan dressing. "Soup": Classic Double-Broiled Spring Chicken, with Korean ginseng in a milky broth. "Main": Steamed Black Cod, wrapped in cabbage, served with sautéed hon shimeji in soya bean crumbs & Wok-Fried Beef in garlic and black Java pepper sauce, with fish noodles and bean sprouts. "Dessert": Coconut Ice Cream, Served with Sweetened Pumpkin Puree.