HomeSingapore Airlines Book The Cook Wiki

Singapore Airlines Book The Cook Wiki

Book The Cook is a special service offered by Singapore Airlines for passengers flying in Premium Economy, Business Class, First Class and Suites out of Singapore and selected outstations.

Singapore Airlines does not provide photos of what each dish looks like, probably because 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 now covers both F and J options out of SIN, although the eventual goal is to expand to cover BTC options out of every outstation where it’s available
  • Outstations may have similar offerings on their menu (eg lobster thermidor) , but the presentation and taste may be very different due to differences in ingredients and preparations
  • I’ve used publicity photos from SQ for some dishes, but it’s always better to see it in real life! Send your photos if you have them

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

Meal options ex-SIN

6 oz Rib-Eye steak


8 oz Rib-Eye steak

US Grilled Beef Fillet

Photo credit: Yei Foo

US Grilled Prime (or Choice) 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 Chicken Breast

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 Black Cod Fillet a la Nicoise

Photo Credit: Raymond Wee

Classic Lobster Thermidor

Photo Credit: Raymond Wee

Boston Lobster Thermidor


Grilled King Prawns

Photo credit: S

Pappardelle with Seafood

Photo credit: Daniel Yap

Swedish Wholegrain Crisp Bread

Photo credit: Fly Stay Grind

Warm Waffle with Strawberry Coulis

Poached Egg Served with Hollandaise Sauce

Photo credit: Cle


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

Photo credit: Stephen Mok

Wagyu Sirloin with Eringi Mushroom

Photo credit: S

Chargrilled Soya-Flavoured Beef


Photo credit: Sulaiman

Braised Pork Ribs in Yellow 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

Photo credit: Marc


Singapore Bak Kut Teh

Peranakan Hokkien Mee Soup


Straits Chinese Chicken Curry

Photo credit: Daniel Yap

Singapore Chicken Rice

Photo credit; Yei Foo

Prawn and Chicken Laksa

Photo Credit: Tay Han Kim

Singaporean Style Chicken and Lamb Satay

Nonya Assam Fish

Photo credit: Anurax Lian

Teo Chew Fish Porridge

Photo credit: Aaron Koh

Yu Pian Mi Fen

Photo 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 Style 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 Chicken 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 Hard Boiled Eggs and Roasted Walnuts

Citrus Steamed Sea 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 Style 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-style 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 Tomato Jelly and Almond Flakes

Photo credit: David Lok

Quinoa and Kale Salad with Tomatoes and Almonds

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

Photo credit: Fly Stay Grind

Namyu Cabbage Roll and Jinlen Eggplant and Beancurd with Brown Lamien Noodle and Wood Ear Mushroom

Photo credit: Nalin Natrajan


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