Singapore Air – February 2019

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On Board - Business Class Champagne - Charles Heidseck
Champagne
We have lift off!
See you in 6 weeks!
Singapore Air - Chicken & Lamb Satay - Canape
Chicken & Lamb Satay – Canape
Singapore Air - Seared Scallops with Pumpkin Apricot Puree - Sta
Seared Scallops with Pumpkin Apricot Puree – Starter
Singapore Air Buiness Wine Philosophy
Singapore Air Business Wine Philosophy
Singapore Air - Braised Beef Short Ribs - Main
Braised Beef Short Ribs – Main
Singapore Air - Tartufo Limoncello - Dessert
Tartufo Limoncello – Dessert
Singapore Air - Cheese Trolley
Cheese Trolley
Singapore Air - Cheese
Cheese
Singapore Air - Bircher Muesli - Breakfast
Bircher Muesli – Breakfast

After months of planning and some long stressful days getting as much work done as possible, it was finally here, ‘The Trip’ was underway

After a nice relaxed journey to Heathrow and a night in an airport hotel, the trip was finally go!

Everything was in place and it start very smoothly.  A short bus journey to the airport, a very quick and easy check in, the benefits of Business Class already paying off, and in to the lounge and relax.  Having chosen a nice mid-morning flight I had plenty of time for breakfast and relaxing.

The first impression of the Singapore SilverKris Lounge in Terminal 2 was a very good one.  Lots of space and some lovely food and as I was on my way to Singapore I had to get in to the mood and have Chicken Congee and then Chicken Sambal for my breakfast.  I just love Congee and wish I had it for breakfast on a regular basis.

With the time approaching for departure it was time to board the plane.  A very nice, and what looked like recent spec, A380 and it was definitely time to relax.

Singapore are renowned as one of the best in the world for Business Class and that is a well-deserved reputation.

Very comfortable seats, great entertainment system, fantastic service and above all else some of the best food and wine I have had on a plane.

Getting settled in to the seat there was only one answer to give to the first question, would you like a glass of Champagne?  To remove any doubt the correct answer is Yes!  The Charles Heidseck NV was a perfect way to start.

After take off it was time to settle down and enjoy the food, service and wine.

The canape of the Chicken and Lamb Satay was absolutely delicious and great start and as my ultimate destiny was New Zealand it had to be paired with the Mount Riley Sauvignon Blanc.  By this point I knew I was in for a good flight!

Closely following the canape was a surprisingly good start of Scallops, cooked very nicely, with a Pumpkin and Apricot Puree, which definitely packed a punch in terms of flavour.

The main course had been pre-ordered and was going to be my last ‘English’ style food for a while, but it was worth having and the Braised Beef Short Ribs just fell apart.  It was a bit of a strategic choose as something slow cooked should be good for a flight, but from my limited view of what everyone else was having it was all good.

The 2015 Chateau Rahoul Bordeaux (Graves) was a great choice to accompany it.

The original plan was not to have dessert, but I weakened and said yes to a surprisingly good Tartufo Limoncello.

Then the biggest surprise of them all, a cheese trolley and I do mean a trolley!  Not something I have seen on a flight before.  A good little selection of cheese to round off a meal.

The challenge now was to get some sleep.  Sadly I am terrible at sleeping on planes and even though the seats were very comfy and I being fully flat with some to move it still did not happen, but no surprise.

Maybe a couple of hours, but very broken sleep.

When it came to breakfast, no idea what time my body clock was on by then, it was another good selection of food, starting off with some very fresh fruit, which I followed with some bircher muesli and then in to Asian food mode with the Pad Thai noodles.

Every element of that flight was perfect, the service, food, wine and general comfiness of the flight, just the lack of sleep, which they can not really do much about.

The Mr Smith

Written on 19th April 2019, a retrospective view

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