The return journey - Christchurch, NZ to New York, via Singapore:
Mee goreng with shrimp/squid. As before, teh seafood was cooked perfectly. The mee goreng had a really good flavor - a little spicy and lots of spices used.
Dessert served after lunch
Ravioli bolognese - the meat sauce was quite good, and the pasta was nicely done - not mushy at all. The appetizer shrimp glass noodle salad had a vietnamese flavor to it. The dessert was also really tasty.
Singapore to NY:
Chicken biryani (book teh cook). My wife had gotten this on our last trip and really liked it, and I can see why - it was really good. Better than most biryani I've had in NY, I'm sad to say.
Stir fried chicken with garlic chives. This was also really tasty - chicken was boneless dark meat - noodles had a good texture. The croissant was really good, and the fruit was really good too - there were some chunks of pineapple that I was savoring...
Coconut mousse and passionfruit puree - I must have had 3 or 4 of these - if you took it out of the plastic cup and put in on a plate, you would think you were in a restaurant. The mousse had a great coconut flavor and was light and airy and the puree on top was sour in a really good way.
Mid-flight snack...
