Eating onboard Singapore Airlines [On the plane]

Wasn't quite expecting the VOML on Singapore Airlines to have fried tofu sitting on a bed of fried kway teow with greens and sliced shitake mushrooms, as tofu has the tendency to sour if kept for too long in warm environment.  This tasted decent, although it felt like someone didn't check the menu thorougly because there was tofu in the main dish and tofu in the salad too.

Probably in the name of sustainability, Singapore Airlines had done away with hardcopy menus in economy class completely, so it became a guessing game on what the cake for dessert is supposed to be.  

The baked fish with herbed sauce was decent too, although I wasn't able to discern what herbs went into the alarmingly green sauce.  The dessert was an osmanthus cake which I was quite excited to try, and felt let down because I've had much better osmanthus cake at restaurants on the ground.  I suppose not all flavours and textures can be re-created for meals in the air.  I liked that water was provided in a bottle.  Those little plastic tubs of water used to have tight seals and I would spill water while opening them, and I have to finish the water for fear of spillage when there is turbulence.

The Chicken with cordyceps flower came accompanied with peas and what seemed to be chicken rice.  I think chicken rice is best cooked with long grain jasmine rice.  The rice used appeared to be of a shorter variety and wasn't as fragrant.

According to the online menu, there was supposed to have been a third option of an Indian vegetarian, and I was quite looking forward to be able to taste basmati rice in the air.  However the crew never offered this option.

When I saw the packet of vitasoy for the next VOML, I nearly thought I departed from Hong Kong, as I always associated Vitasoy with Hong Kong.  There was also vegetarian dim-sum of hargow and siew mai in the main dish, which felt quite cantonese.  Still, I like hargow with real har, instead of mock har.

Steamed chicken sitting on braised rice vermicelli is an interesting main dish, which I did not expect on Singapore Airlines.  I feel the effort that has gone into widening the menu options.

There is of course, always scrambled eggs with sausage and baked beans offered for breakfast.

I do wish there could be menu cards for VOML so that passengers do not have to guess what they are eating.  This VOML had long beans, rice and some brown unknown stew.  The rice and beans were a little undercooked though, and was saltier than the usual Singapore Airlines meals.

I barely touched this main, as it was too salty that I could not even bear to chew the food despite my rummbling tummy.  But still I had to eat and forced myself to finish the too-sweet cake.

Must say that I was quite taken aback by the saltiness of the meals.  Usually the saltiest thing I eat inflight would be the cup noodles that I request for inbetween meals.  Overly salty meals mean a lot of food wastage if passengers can't finish them.