Book the Cook thread - Page 72 - FlyerTalk ForumsI enjoyed the nasi lemak and chicken rice from Singapore. The salmon with lemon sauce from Sydney is also very nice. Everybody has to do the lobster thermidor or seafood thermidor at least once, it's sort of the classic go-to, but after a few trips I'm changing it up to whatever takes my fancy. Have also had the salmon which Sid suggested, think it's the one served with wild rice, it's delicious. The lobster is nice to try for novelty value but a small portion half tail vs.
Singapore Airlines ‘book the cook’ review by Inflight Feed
I agree that the lamb shank curry ex OZ is also very good. Very good marketing of SQ, skewered and grilled chicken slices. Singaporean Style Chicken Satay Marinated, but unfortunately the quality of the book the cook meal was really terrible last time I took it November. I wonder why there are so many positive voices on SQ food including Benmy experiences were pretty bad so far compared to sinngapore airlines.A whole meal service can sometimes take 2 hours, but the fact remains they always have to being their toes, the Lobster Thermidor was not available for pre-order on my flight from Hong Zingapore to Singapore. Leave a Reply Cancel reply Your email address will not be published. Select files? Alas.
Inflight Feed… Perhaps some bread with your meal ,sir. Hyatt introduced Milestone Rewards as of this year, and with passing 40 elite nights I also have the choice of a new Milestone…. Inflight Feed…. Resend one to yourself here.
We'll never sell or share your information with anyone. EVA has pretty comprehensive food pre-order bpok both the standard meals and special order dishes. Vanilla-scented white chia seeds soaked in creamy coconut milk with fresh strawberries steeped in hibiscus flower tea. Japanese Style Shoyu Ramen Noodle in soya sauce flavoured pork broth.
Namyu Cabbage Roll and Jinlen Eggplant and Beancurd with Brown Lamien Noodle and Wood Ear Mushroom The vegetables provide a range of beneficial phytonutrients and fibre, which balances the complex carbohydrate in brown noodles. A whole meal service can sometimes take 2 hours, this way some get their meals and you have a few less to deal with later. Last time the FA whipped up beef rendang topped with singapore sling and satay sauce. More from One Mile at a Time.
'Book the Cook' is offered in Suites, First Class and Business Class, and for all meal services except for Continental Breakfast and Refreshment. We also offer 'Premium Economy Book the Cook' service in Premium Economy Class. Your 'Book the Cook' choice will be served as the main.
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What is Book the Cook?
BEST Premium Economy flight Singapore Airlines
I have never met anyone so obsessed and interested in airplane food — until I met the fab Nikos Loukas, aka Mr Inflight Feed. He has since became a good friend, and I love that he thought of me on a recent flight. Take it away, Sir! I have been fortunate enough to have traveled and indulged read gorged on over 35 airlines, in various cabin classes, over the last 18 months, just to sample the airline meals. However, this flight is one that I will remember for a very long time. Depending on where you are flying to and from, you can select from a number of dishes here is an example of just a few:.
Select files. Looking forward to it. Grouper cooked in rice porridge with spring onions and ginger inclusive bset Breakfast service. I consider myself to be a selective germaphobe. Can suggest the Laksa and Wonton Noodle Soup with Char Siew, The Pan fried chicken is simple and nice the steaks are always good but depend on the crew and how skilled they are in reheating.
I feel like the airline used to be super innovative, but is less innovative nowadays:. Along those lines, it looks like Singapore Airlines may soon update their business class service. More specifically, Singapore Airlines plans to trial offering dine on demand in business class in early , and then based on feedback will make a decision about what to do long-term. This is due to customer feedback, though Singapore Airlines is careful to note that they want to make sure they develop a system that works before fully implementing this. Part of that will be ensuring that flight attendants can deal with the increased work required from dine on demand while maintaining high levels of customized service.