June 2012: SQ 327, MUC-SIN

Back in hot, humid and stuffy Singapore, but I’m loving the weather very much. Think I’ve become pretty English since all I can do nowadays is appreciate the heat and the sun.. being weather-obsessed is so English. Anyway, as always on the flight home I completely stuffed myself with food – okay I didn’t exactly, I just ordered everything so I could try a bit of everything!!! (I know I am a greedy bum). No pictures of food from MAN-MUC (that’s Manchester to Munich) because I um, was sleeping and I didn’t get good food, got a prepackaged egg/ham/chz sandwich in Economy!

poached lobster with confit of eggplant and capsicum, balsamic vinaigrette

THANK YOU SQ FOR ALWAYS HAVING LOBSTER AS A STARTER. I know I can always count on you. This as always, is a brilliant start to the meal. Oh wait, that’s if you don’t count the satay which I had before the lobster. Crap, I really ate a lot!!! But the satay was good (no pictures sorry cos everyone was already judging me for taking pictures of food – my excuse is that I am Singaporean) as usual. Anyway this!!!! The lobster was fresh, and it was juicy but there was just some oomph lacking, definitely didn’t beat the lobster served here and here. The grilled vegetables were chockful of flavour and saved this dish.

Fennel cream soup with mint, seared scallop & pasta
I liked the tinge of mint in this soup! And I know it looks very unappetising but this wasn’t as bad as it looked. The scallops didn’t really add any sort of flavour to the fennel soup, but was there for chewiness I suppose. The pasta shape was different & this soup is pretty unique. I wanted the tom yam soup but they ran out 😦

salad with balsamic vinaigrette
Cos everyone needs to eat their greens!

Seared tournedos of beef in green peppercorn jus, sauteed morels, baby carrot and gratin potatoes
I thought the beef would be extremely tough, but it was actually done quite well and was chewy with the right amount of bite! I think they microwave the entire dish at one go, which is probably why it resulted in the potatoes not being cooked through completely and was a bit crunchy? But how can I complain really, eating such good food on the plane! I have no idea what morels are, except they taste like crunchy mushrooms and biting into them feels like eating black fungus. It is salty and oh so yummy. The baby carrots were not too soft, the way I like them! I only wished the peppercorn jus was a bit more peppery but this is as good as main courses get!

Red wine jelly with berries
They ran out of the chocolate cake that I wanted so I settled for this. This was a light end to the meal. The jelly came in some mango soup which I suppose, didn’t make the entire dessert so tart. I really liked it. Other than the fact that I was a glutton and ate every single course before this, I would have polished this off!

Can’t wait for the next meal! Till next time super travellers!


Aeroplane food, again!

So I’m very lucky to be able to eat some good food on the plane this time round again. And yes, I don’t really get to enjoy it all the time, so I’m counting my blessings that I can take pictures of such yummy food and put them on tummytay for all my loyal readers HAHAHA. Singapore is awesome, I love hot weather more than cold weather, so the weather here suits me just fine. The first meal that I had when I came back was….. truffle fries at PS Cafe with Nat & Jac. Ok, ramblings aside, pictures and foooooooooooood!!!

Refreshment from Manchester to Munich:

Baby papaya with kiwi, orange and strawberry
Pan seared salmon escalope, seasonal greens and potato with olive oil dressing

My other option was focaccia with roasted chicken and smoked mozzarella, seared tomato and basil pesto. Thinking about it now maybe I should’ve gone for the focaccia. Cos when the salmon was first served my first reaction was ‘zomg hall dinner’. But honestly, the salmon was done well, the lemon juice that was added really brought out the flavour of the fish. The potatoes were not the starchy kind that is eaten all the time in the UK. But the highlight of my meal was the fruit bowl. I think I really began to appreciate tropical fruits so much more while studying in the UK, cos maybe I hardly eat them, but whenever I buy berries they’re always fresh and sweet and bursting with juice πŸ™‚

Lunch from Munich to Singapore:


Salad of poached lobster with potato and watercress vichyssoise
THIS WAS MINDBLOWINGLY GOOD. Look, I know the green stuff looks dubious, but it’s such an eclectic mix of potato and I-don’t-know-what and it goes so well with the lobster omg. But then again, the lobster itself was already so sweet, I couldn’t decide if I wanted to eat it with the watercress vichyssoise. Omg it was such a good mix and balance of sweet and savoury and I wish they gave me more lobster I could eat this as a main IT’S SO GOOOOOOD. SIA always does lobster very well I’ve come to realise!!!! And this was a dish concocted by Gordon Ramsay specially for SIA, I think. I cannot emphasise how the flavour explodes full on into your mouth – I would rate it as one of the best dishes I’ve eaten, on par with the first time I ate pan seared foie gras at White Rabbit. Anyway, vichyssoise is ‘a thick soup made of purΓ©ed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot’. Thank you Wikipedia for the definition.

Garlic bread
I ALWAYS choose the garlic bread over any other bread roll. There is this pretzel thingy in the bread basket that I’ve always wanted to try but never did. Maybe next time….. if there is a next time.

Oriental chicken soup with quail egg and mixed vegetables
Another thing SIA does right: chinese soups. This is clear soup that is full on flavour. The ingredients don’t distract you from the soup itself and make solid accompaniments to the soup. Yummy.

Pork loin in Grand Mariner sauce with roasted vegetables and sauteed potatoes
Meats are hard to do well on the plane methinks, because it’d either be tough or dry, or both. And this was a bit dry, but the meat was not as tough as I expected it to be. The Grand Mariner sauce was actually quite sweet! And it went well with the pork, though it wasn’t spectacular. I didn’t like the roasted vegetables at all, and barely touched them. While clearing my plate I was hoping that the air stewardess didn’t think that I was a spoilt brat who didn’t eat my vegetables cos I skipped salad too (I didn’t want to look like an even bigger pig by ordering every single course)

Warmed chocolate cake with raspberry sauce, tropical fruit salad and tulle
Arrrgh my chocolate cake wasn’t warm enough but it was good, as always, just like the chocolate cake in this entry. I think it’s the same cake! Anyway I liked my dessert, cake and fruits; made me feel healthy πŸ˜€ The colours just make you happy, no? And the raspberry sauce was tart, so the dessert wasn’t too sweet. It was a pretty good end to lunch. Though I think that the lobster set the standards really, really high for the other dishes.

Breakfast from Manchester to Munich:

Fresh fruit plate

French toast with maple syrup, gammon ham, frittata and roasted tomato
Ok so I was a bit disappointed that I didn’t get my bee hoon soup because.. there weren’t any left. But it’s okay! Time to try something new! Between the spiced pork sausages, french toast and the fresh eggs prepared on board, I went for the french toast cos the other two reminded me of hall breakfasts heh. Anyway the french toast was a good choice, because it’s something I haven’t eaten in a while, and I LOVE MAPLE SYRUP. So maple syrup + french toast = great breakfast. The gammon ham was yummy too! Not too salty and really happy that it wasn’t the thin sort of ham you get in supermarkets πŸ™‚ The roasted tomato was good stuff. I had a croissant with blueberry jam on the side which I didn’t manage to finish but what I love most about the breakfast pastry basket is the little jars of jam that they provide on the side – choice of strawberry, marmalade, honey, etc. The croissant isn’t amazing but the blueberry jam + croissant was yummy! Maybe I should switch to blueberry jam in the future instead of strawberry jam… hmmm… Oh man writing about this makes me want to eat some french toast with maple syrup now 😦 😦 and I kind of want to watch Nikita (was eating breakfast and watching Nikita at the same time).

Oh yes, sorry for the crappy breakfast photos I really didn’t want to use flash on board the plane and it was all dark outside. I should be updating tummytay with photos from Italy (food I mean, omg the foooood so good.) soon. I’m quite excited for that, but it’s a lot of work cos we ate SUCH GOOD FOOD. And had a mini gelato trail. And yes, if you were wondering, I am fatter now. Nnnnnngh so hungry 😦

Yummy food onboard SQ 327

I flew back to Singapore about 5 days ago and I finally, finally had good food. On the aeroplane, no less. Woke up at about 6am in the morning to cab to the airport with Keith where we both checked in real fast, and even had time to visit the Lounge (which was pure crap, really.) The flight to Singapore was.. REALLY LONG. Really wanted time to pass quickly & I suppose I really looked forward to the meals (I mean who doesn’t!?)

On SQ 327 they were serving refreshments on the Manchester-Munich leg, and lunch and breakfast on the Munich-Singapore part of the journey. Because there was no one in First from the Manchester-Munich leg, I was given the Business Class menu instead of the First. On the menu were bircher museli with citrus fruits and mint (for starters), a choice of either Thai Fried Noodles with Chicken or Poached Eggs with Hollandaise Sauce, Muffin, Roasted Tomato and Ham (Eggs Benedict I suppose?).

TBH I’m not that big a fan of muesli but I suppose the citrus segments (orange and pink grapefruit) made it refreshingly yummy. So it wasn’t so bad, but I couldn’t finish it cos I had to save space for the fried noodles yum yum – after months of being in Manchester I was looking forward to some REAL fried noodles. Even if it’s from airport catering.

I just realised I deleted the photo of the museli SIGH!!! 😦 Way to go aspiring food blogger Tay 😦 Anyway this is the noodles and honestly it was kinda gloopy – the Thai sauce, whatever it was supposed to be. I thought it’d be spicier though. Wasn’t that great a meal, but I was too happy to be eating CHINESE looking noodles that it didn’t really matter.


I found out later that the Caucasian dude who sat in my cabin on my flight from Munich to Singapore was on the Board of Directors’ of the Airline. How cool is that! I see cool people around. And there was this Asian Ugg Girl behind me. Everytime I see people on the plane I get reaaaaally curious about their life stories. And I always want to see what they choose to eat because.. I’m really nosey like that.

Satay to start with. SQ has been serving this satay for as long as i can remember, but I think the skewers have been growing skinnier in recent years πŸ˜€ The peanut sauce is still as uh, peanutty as before, but the chicken was a bit dry. I don’t eat mutton so I didn’t touch the last stick! But it was really comforting to eat satay after so long away from proper Singaporean food.

Lobster salpicon with brunoise of vegetables
We were given a choice between the lobster and fresh malossol caviar, but I didn’t feel like being a risk taker that day so lobster it was! AND IT WAS A VERY, VERY GOOD CHOICE. Frankly I have no idea what the words salpicon and brunoise meant. From wikipedia, Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapΓ©s, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc, while Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side. OMG this is one of the best things I’ve tasted in a while. The lobster was sweet and the brunoise of vegetables was a savoury resulting in a complete flavour explosion in the mouth because they just complement each other so well. Honestly though I thought it was EGG MAYO only with vegetables. IKR, way to ruin the atas image of this dish. But this was really the star of lunch! And possibly the entire plane ride, apart from dessert. Writing about it is making me hungry..

Also, I skipped the soups: puree of white bean soup with black truffles, or chinese chicken soup with herbs.

Classic Caesar Salad
The romaine was fresh and crisp (something that is pretty hard to achieve on an aeroplane, I should think!), there was a lot of real bacon in the salad, and shavings of parmesan (something I cannot appreciate – don’t like cheese), the croutons added a real crunch to the salad and the dressing was just right, not overpowering. I would say the dressing might even be too little for the average person, but I was content with it! I really liked the kick in the garlic dressing.

Stir fried beef with sesame and honey, stir fried bamboo shoot, gingko nuts, carrot, bok choy and steamed rice
After the first two winners, I thought that this was going to be the BEST MEAL ever on SQ. But alas it wasn’t meant to be. This wasn’t amazing. It was.. average I suppose. The cuts of beef were good – tender and generally done pretty well and the rice wasn’t too dry.. but the sesame and honey sauce was too salty. And I like salty food. What a pity really, if not it would have been amazing. The bok choy was also overcooked but I suppose they had to microwave the entire dish together so it couldn’t have been helped.

Warm chocolate cake with rum infused raisin and espresso icecream
It was more of a pudding than a cake! But no complaints at all!!! I love steamed pudding, and what more, warm chocolate pudding yummmm. Not a big chocolate fan, but all I can say is, it tasted as good as it looked. Best part was that the chocolate pudding wasn’t too sweet, so the espresso icecream really went very well with it.


Keith came over halfway through the flight and we wanted to ‘pop bottles on the ice’ (a la Like a G6) for a certain Genia Kek and take picture of it HAHA but we didn’t in the end lest we piss the stewardess off. The plane ride got pretty turbulent for a while though so it was kinda freaky. I pigged on paprika chips and grapes while watching Hawaii Five-O πŸ˜€

Breakfast was: juice to start the day, a fresh fruit plate, choice of cornflakes/birchermuseli, choice of main: wanton mee, glutinous rice wrapped in leaf, eggs benedict, fresh free range scrambled/baked eggs, choice of breakfast pastry, coffee or tea to round things up. I went for the fresh fruit and the main, skipped everything else. I tried the croissant but it was too tough to handle and wasn’t impressive at all, a far cry from the warm and toasted garlic bread they serve usually.

Fruit plate with Iced Mocha (instead of the juice I asked for Iced Mocha)! Well, the fruit plate was very colourful, with quite a variety of fruits so it was not bad I suppose. How horrible can fruits get anyway?!

Wanton Mee
I always choose the soup options for breakfast because soup isn’t readily available on the plane and I’ve had good experiences with the soup options on board before – particularly the fish meat noodles which I had once. This was quite a good choice I would think. I was surprised that the wantons were made from minced prawn though, I thought they would have given a complete shrimp wanton! The egg noodles were a bit soggy, sort of like the kind that Genia would like, but I like my noodles firm to the bite, so the noodles were so-so to me. The broth, as usual was amazing and flavoursome but really what made the meal pretty awesome was the addition of the fried shallots. It’s so strange what little fried pieces of onion can do, but it really made the me enjoy the meal more πŸ™‚ πŸ™‚ πŸ™‚

The most comprehensive entry on this little blog to date! And I have loads of pictures coming up soon – a great cafe in Manchester, a ramen place in Singapore (still wondering if I should review this), or if I get lazy, just pictorials of food that I’ve been eating at home! πŸ˜€