Singapore Airlines Business Class Book the Cook Menu (Jul 2025)

Singapore Airlines has updated its Book the Book (BTC) menu today, 1 Jul 2025, for Business Class flights departing from Singapore Changi Airport.

Here’s a quick breakdown of dishes that are newly-added and removed from the latest Book the Cook menu.

Western Menu

New and/or Removed dishes:

• NEW: Gruyère Egg Soufflé Served with Sausage and Wild Mushroom Ragout
  A refined egg soufflé style crafted from local farm eggs, creamy cottage cheese, and aged Gruyère, gently baked for a light, airy texture. Accompanied by our signature spiral chicken sausage, umami-rich mushroom ragout, sautéed spinach, and vine-ripened cherry tomatoes, delicately roasted.
• REMOVED: Slow Cooked Fillet Barramundi
• REMOVED: Cold Cut and Cheese Platter
• REMOVED: Egg Confit
• REMOVED: Slow Cooked Duck Ragout
• REMOVED: Roasted Pumpkin, Cavolo Nero, and Ricotta Cheese Ravioli
• REMOVED: Cauliflower Steak
• REMOVED: Golden Door Portobello Eggplant Vegetarian Meatless Meatballs

No Change:

• Lobster Thermidor
  A classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon mustard, with the addition of button mushrooms and herbs fine, the Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust. (Only available on flights with flight time of more than 4 hours)
• Gourmet Angus Beef Burger
  Grilled Angus beef burger with portobello mushroom, sauteed onions and cherry tomatoes. (Only available on flights with flight time of more than 4 hours)
• Grain Fed Black Angus Beef Tenderloin
  Charcoal grilled Australian black Angus beef tenderloin steak, served with creamy polenta, red wine sauce with seasonal vegetables.
• Herb-Crusted Roast Lamb Chops, Garlic Confit Mash and Rosemary Jus
  Succulent lamb chops, seared and oven-roasted in a fragrant herb crust, served with silky garlic confit mashed potatoes, seasonal vegetables, and a delicate rosemary-infused lamb jus.
• Buttermilk Waffle with a Vibrant Strawberry Coulis
  Warm waffle with strawberry coulis, fresh berries and mascarpone cheese. (Only available on flights with flight time of more than 4 hours)
• Slow Braised Beef Cheek in Red Wine Jus
  The succulent beef cheek is slow braised to perfection in a rich red wine sauce, accompanied with creamy celeriac puree, crunchy fresh vegetables and slow braised potatoes in a luscious beef gravy.

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Singaporean Menu

New and/or Removed dishes:

• NEW: Teochew-Style Braised Duck
  Tender duck slow-braised in a traditional soy and spice infusion, offering deep, aromatic flavours. Paired with fragrant yam rice enriched with dried shrimp, and complemented by soy-braised egg and delicate beancurd puffs—an ode to a cherished heritage dish from Southeast Asia.
• NEW: Lontong with Spiced Sambal Prawns and Coconut Floss
  A traditional Malay dish of tender rice cakes in a mildly spiced coconut gravy, served with braised vegetables, crispy tempeh, and golden bean curd. Finished with a hard-boiled egg, sambal prawns, and aromatic serunding (spiced grated coconut) for added texture and depth.
• REMOVED: Singapore Style Yu Pian Mi Fen
• REMOVED: Nasi Padang with Braised Rendang Beef

No Change:

• Singapore Bak Chor Mee – Dry Style
  Thin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, fried pork lard and dried sole. Served with chilli sauce and additional black vinegar on the side. (Only available on flights with flight time of more than 4 hours)
• Singapore Bak Chor Mee – Soup Style
  Egg noodles in pork broth, garnished with sliced and minced pork, pork ball, pork wonton, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli. (Only available on flights with flight time of more than 4 hours)
• Singapore Laksa
  Rice noodles in coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts. (Only available on flights with flight time of more than 4 hours)
• Fish Ball Kway Teow Soup
  Flat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake and bean sprouts. Served with Chinese preserved vegetables (tung chai) and sliced red chilli. (Only available on flights with flight time of more than 4 hours)
• Singapore Prawn Noodle Soup
  A richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock. Served with prawns, pork ribs, kang kong vegetable and bean sprouts. Red chili powder and sliced red chilli on the side. (Only available on flights with flight time of more than 4 hours)
• Char Siew Wonton Noodle Dry
  Wonton noodles tossed with seasoning and pork lard garnished with pork char siew, pork dumplings and leafy greens. Served with chilli sauce, green pickled green chilli and soya sauce. (Only available on flights with flight time of more than 4 hours)
• Singapore Chicken Rice
  Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied with dark soya sauce, tangy ginger and fresh chilli and lime sauces.
• Singapore Chicken Satay
  Marinated, skewered and grilled chicken slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce.
• Chai Tow Kway
  A beloved local classic featuring soft, starchy radish cake pan-fried with rich egg, succulent prawns, and fragrant garlic. The dish is elevated by the distinctive sweet-salty notes of pickled turnip, capturing the essence of Singapore’s vibrant, multicultural culinary heritage. Enjoyed as a hearty breakfast or satisfying all-day snack.
• Singapore Nasi Biryani
  Singapore style spiced Basmati rice with chicken curry and local pickled vegetables.
• Singapore Nasi Lemak
  Fragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, an omelette wedge, and grilled fish cakes (otah).

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Asian Menu

New and/or Removed dishes:

• REMOVED: Nasu Dengaku (Japanese Eggplant)
• REMOVED: Singapore Roti Prata
• REMOVED: Eral Melagu Flimchai Korma
• REMOVED: Aromatic Yellow Fish Curry

No Change:

• Gyu Yakiniku
  An indulgent showcase of highly marbled A4 wagyu, expertly grilled in traditional yakiniku style to enhance its natural richness and umami. Served with a medley of seasonal vegetables and warm steamed rice, this dish offers a harmonious balance of elegance, depth, and refined Japanese simplicity. (Only available on flights with flight time of more than 4 hours)
• Khao Tom Talay
  Thai style rice porridge with scallops, prawns and sliced seabass in light fish broth garnished with aromatic fried garlic, tong chai preserved vegetable, Chinese celery, coriander leaves and spring onion. Served with sliced chilli. (Only available on flights with flight time of more than 4 hours)
• Suzuki Teriyaki
  Grilled chilean bass marinated in a savory teriyaki sauce, accompanied by tender boiled vegetables in a fragrant dashi stock and served with shimeji mushroom flavoured rice.
• Galbi Jjim
  Korean style slow braised beef short ribs with dates and chestnut in lightly sweet soya sauce served with five grain rice and seasonal vegetables.
• Ayam Percik dan Nasi Ulam
  Grilled coconut-spiced chicken glazed in aromatic percik sauce, paired with braised egg, fish serunding, and sambal belacan. Served with fragrant blue pea flower Nasi Ulam, infused with torch ginger, herbs, and shredded vegetables.

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Wellness Menu

New and/or Removed dishes:

• NEW: Poached Local Barramundi with Tomato Broth & Preserved Lemon Salsa
  Specially created by COMO Shambhala for Singapore Airlines. Sustainably sourced local barramundi gently poached in an aromatic tomato broth, served with pearl couscous, zucchini, and a bright preserved lemon salsa. Finished with toasted almonds for added texture and depth. High Protein | Antioxidant-Rich | Immune Support | Micronutrient Dense. (Only available on flights with flight time of more than 4 hours)
• NEW: Butternut Squash Cannelloni
  Roasted butternut squash, caramelized and gently folded into tender cannelloni, served with a velvety mild blue cheese sauce. Accented with earthy black garlic, sautéed fava beans and leek, and finished with toasted pine nuts for a touch of crunch and richness. A refined, meatless indulgence.
• REMOVED: Spiced Buckwheat and Pumpkin Pancakes

No Change:

• Creamy Burrata with Prosciutto & Heirloom Tomatoes
  Creamy burrata paired with delicate prosciutto, vibrant heirloom cherry tomatoes, fresh basil, and peppery arugula—brought together with a drizzle of aged balsamic dressing. Accompanied by crisp cheese lavosh and artisanal breadsticks for a light yet indulgent bite.
• Ricotta and Spinach Dumpling
  Soft ricotta and spinach dumplings in a light tomato basil sauce, topped with black olives, shaved Parmesan, and roasted pine nuts. A hearty and flavourful vegetarian option. (Only available on flights with flight time of more than 4 hours)

📄 View the official Book the Cook menu