As a continuation to the Part 1 posting on the Singapore Airlines SGD 10000 Suite Class Review, here’s the fine dining experience the suite class way 35000 feet above sea level onboard Singapore Airlines. So in Suite Class, you could reserve your main course up to 24 hours before your flight via online method or make a call to Singapore Airlines customer service centre. The main course reservation is called ‘Book the Cook’ menu range of food inspired by famous International Culinary Panel ranging from world renown culinary competition judges to Michelin-Starred chef.
SINGAPORE TO NARITA
From Singapore to Narita, the in-flight superviser recommended the Kyo Kaiseki cuisine for exquisite lunch experience in the sky. I followed his advice and wow, the Kyo Kaiseki was one of the best Japanese meal I have ever had. The Kyo Kaiseki meal in the Suite Class, brought by Japanese Master Chef, Seven Michelin Starred, Mr. Yoshihiro Murata from Kyoto. Yes! You read it! 7 Michelin Stars!!!
OSHINOGI – Somen with Edible Flower and Garnishes, Simmered Prawn, Sweet Plum in Red Wine Jelly, Tuna and Pickle Radish Sushi, Octopus, Avocado and Miso Ball Skewer
FUTAMONO – Beef Filler with Wasabi Spread, Mango, Soya, and Teriyaki Sauce, Fresh Mango, Red and Green Capsicums.
Top: GOHAN – Steamed Rice with Corn Kernels, Onion Soup with Baby Onion and Kyoto Chilli with Assorted Pickles. Bottom: YAKIMONO – Grilled Conger Eel with Teriyaki Sauce, Eggplant with Quail Meat and Red Miso, garnished with Pickled Red Cabbage and Vinegared Lotus Root
Desserts, Fruits and Cheese
NARITA TO SINGAPORE
CANAPES: Satay with onion, cucumber and spicy peanut sauce
BOOK THE COOK MAIN COURSE: Roasted Lobster in Brandy Sauce with tarragon, spring baby vegetables and tagliatelle.
All meals are served on bone china table ware by Wedgwood and specially designed for Singapore Airlines. Wedgwood is an English Brand established in the year 1759, with heritages of providing royal families, head of state as well as famous celebrities throughout the whole world.
Beverages, Wine and Champagnes
The cuisines served with green teas and vintage wines are top notch and up to their suite class standard. Without a doubt, I will definitely fly Suite Class again if I have the opportunity. As a matter of fact, the cabin crews were very attentive to my culinary needs and they always strive to ‘feed’ you as much as they could. Amples wines, champagnes and other fresh beverages (fruit juices etc.) are available for your order as well as chocolates, cheese, and fruits. I had a very fulfilling experience dining 35000 feet above! Thank you very much Singapore Airlines for the wonderful services!