Singapore Airlines Wagyu Beef Real or Not

Volume The Cook is a special service offered by Singapore Airlines for passengers flying in Premium Economy, Business organisation Grade, Starting time Class and Suites out of Singapore and selected outstations.

Singapore Airlines does not provide photos of what each dish looks like, probably considering the appearance can vary significantly depending on seasonality. This guide aims to crowd source photos of people's BTC meals and put them in one place for easy reference.

A couple of things to note:

• This guide at present covers both F and J options out of SIN, although the eventual goal is to expand to encompass BTC options out of every outstation where it's bachelor
• Outstations may take similar offerings on their carte du jour (eg lobster thermidor) , but the presentation and sense of taste may exist very different due to differences in ingredients and preparations
• I've used publicity photos from SQ for some dishes, but it's ever ameliorate to run into it in real life! Ship your photos if you have them

This guide would not be possible without the contributions of The Milelion Community, who are undoubtedly more audacious eaters than I am. If you take photos to contribute, please send them to aaron at milelion.com!

Meal options ex-SIN

6 oz Rib-Eye steak

8 oz Rib-Heart steak

Us Grilled Beef Fillet

Photo credit: Yei Foo

Us Grilled Prime (or Option) Beef Fillet

Pan-Fried Veal Loin and Braised Veal Cheek

Seared Nut-Crusted Veal Fillet

Photo credit: Fadzillah Amri

Grilled Angus Beef Burger

Seared Lamb Loin

Photo credit: Franz

Roast Lamb Chops

Photo credit: Fadzillah Amri

Roast Rack of Lamb

Photo credit: Fadzillah Amri

Oven-Roasted Craven Chest

Photo credit: Fadzillah Amri

Pan-Fried Free Range Chicken Supreme

Confit of Duck Leg

Photo credit: Petrina

Grilled Chilean Seabass

Photo credit: Fadzillah Amri

Seared Blackness Cod Fillet a la Nicoise

Photograph Credit: Raymond Wee

Classic Lobster Thermidor

Photograph Credit: Raymond Wee

Boston Lobster Thermidor

Grilled Rex Prawns

Photo credit: S

Pappardelle with Seafood

Photograph credit: Daniel Yap

Swedish Wholegrain Well-baked Bread

Photo credit: Fly Stay Grind

Warm Waffle with Strawberry Coulis

Poached Egg Served with Hollandaise Sauce

Photo credit: Cle

Kyo-Kaiseki

Note that the ingredients for this meal differ by flavour, so there are many different permutations.

Photograph credit: Stephen Mok

Wagyu Sirloin with Eringi Mushroom

Photo credit: Southward

Chargrilled Soya-Flavoured Beef

Chirashi

Photo credit: Sulaiman

Braised Pork Ribs in Yellowish Bean Sauce

Chinese Style Cod with Fried Rice

Baked King Prawn with Chili Sauce

Photo credit: Lee Kai Lun

Sliced Grouper Congee

Photo credit: BBB

Dim Sum Selection

Photo credit: Ferris Leong

Bak Chor Mee Dry Style

Photo credit: David Lok

Bak Chor Mee Soup Style

Photo credit: Fadzillah Amri

Peranakan Ayam Buah Keluak

Photo credit: Ken

Peranakan Itek Siow

Nonya Nasi Padang

Photo credit: Ken

Char Siew Wanton Noodle Soup

Photograph credit: Marc

Singapore Bak Kut Teh

Peranakan Hokkien Mee Soup

Straits Chinese Chicken Curry

Photograph credit: Daniel Yap

Singapore Chicken Rice

Photo credit; Yei Foo

Prawn and Craven Laksa

Photo Credit: Tay Han Kim

Singaporean Way Craven and Lamb Satay

Nonya Assam Fish

Photo credit: Anurax Lian

Teo Chew Fish Porridge

Photograph credit: Aaron Koh

Yu Pian Mi Fen

Photograph Credit: Lee Kai Lun

Fish Ball Kway Teow Soup

Photo credit: Singapore Airlines

Malay-style Beef Rendang

Photo credit: Daniel Yap

Grilled Indonesian King Prawns

Photo credit: Afri

Nasi Lemak

Photo credit: Raymond Wee

Steamed Cod Fish Thai Style

Duck in Red Thai Curry

Photo credit: Aaron Koh

Kaeng Paa Koong

Indian Manner Braised Lamb Shank

Photo credit: Fadzillah Amri

Photo credit: Ken

Nasi Biryani

Photo credit: Fadzillah Amri

Curry Patta Lobster

Photo credit: Cecil Chee

Marinated Free Range Craven on a Spring Salad Bouquet with Cheese Shavings, Roasted Walnuts and White Balsamic Dressing

Photo credit: David Lok

Spring Salad Bouquet of Haricot Verte Beans, Artichokes, Asparagus and Tomatoes with Difficult Boiled Eggs and Roasted Walnuts

Citrus Steamed Bounding main Bass with Lettuce Puree, Legumes, Radishes and Sunflower Seeds in Citrus Vinaigrette

Photo credit: Fly Stay Grind

Grilled Baby Romaine with Orange Gremolata, Crispy Legumes, Radishes and Sunflower Seeds in Citrus Vinaigrette

Baked Herb Marinated Salmon with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard Vinaigrette

Photo credit: Anton Swart

Grilled Herb Marinated Tofu with Potato, Boiled Eggs, Beets and Arugula Salad in Dijon Mustard Vinaigrette

Indian Way Pistachio Crusted Lamb Chops with Fruit Yoghurt Salsa and Mint Chutney

Photo credit: Caleb Tan

Pistachio Crusted Paneer with Fruit Yoghurt Salsa and Mint Chutney

Photo credit: Nitin Natrajan

Duo of Watercress Salad and Smoked Trout with Shaved Fennel, Apples and Yuzu Jelly in a Maple Vinaigrette

Sousvide Miso Simmered Beef Yamato-mode with Nimono Vegetables and Potato

Sousvide Miso Simmered Japanese Tofu Yamato-style with Nimono Vegetables and Potato

Chilean Seabass on a Bed of Kale and Quinoa Salad with Love apple Jelly and Almond Flakes

Photograph credit: David Lok

Quinoa and Kale Salad with Tomatoes and Almonds

Namyu Cod Fish and Jinlen Soy Chicken with Brownish Lamien Noodles and Wood Ear Mushroom

Photo credit: Wing Stay Grind

Namyu Cabbage Curlicue and Jinlen Eggplant and Beancurd with Brownish Lamien Noodle and Woods Ear Mushroom

Photo credit: Nalin Natrajan

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Source: https://milelion.com/airlines/singapore-airlines-book-the-cook-wiki/

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