Singapore Airlines (3191 pictures & videos)

9/10

Adrian Leung

Japan (NRT) to Singapore (SIN), 04 Mar 2011

First Class

Dinner
Yoshihiro’s choice A respected authority who has helped shape Japan’s culinary culture, Yoshihiro Murata draws on European influences without compromising on the authenticity of traditional Japanese cuisine. He brings to you his recommendation for a most exquisite dining experience in the sky. Kyo-Kaiseki Ichino-Zen Sakizuke Squid, udo, bamboo shoot tossed with kinome dressing Asari claim and broad bean with bean curd paste and mascarpone cheese, marinated prawn tartar, tonburi (seeds of summer cypress) Mukouzuke Hot oil blanched Tasmanian salmon-trout, wasabi, yuzu, chili peppers, baby leaf, soya-egg yolk dressing Oshinogi Cha soba with garnishes Conger eel bo-sushi, mustard flavored nabana Futamono Braised wagyu beef fillet Yamato style, potato puree, bamboo shoot, butterbut, Japanese leek julienne, kinome leaf Nino-Zen Yakimono Glazed chicken with leek crust with hot chili sauce, vinegared lotus root, grilled halibut with sea urchin, skewered cucumber and mashed egg yolk sushi Gohan Steamed rice with bamboo shoot and peas Clear Soup with mugwort bean curd, seaweed Assorted pickles Mizugashi Mascarpone and pumpkin cake with Sakura ice cream

Chateau Pichon-Longueville, Comtesse De Lalande 2004 Pauillac

On ex-Japan flight, we got celebrity chef, Yoshihiro Murata, designing the menu. The food was interesting and the quality and quantity are both very high. Presentation also gets high mark. The dessert was the surprise, and Sakura ice cream was not a daily or usual dessert. The pumpkin cake went well with it.

Date added: 2011-03-06   //   Flight #11   //   Flight: 6:50   //   Aircraft: Boeing 747-400