Those who know me well enough wouldn’t be surprised if they saw me arriving at the airport with 7 pieces of luggage. At Heathrow, I had no choice but to approach the porter for assistance to have my bags wheeled to the Singapore Airlines check-in counter. The counter staff were nice to tag my bags with the Suite tags even though I was travelling on Business. This is one way Singapore Airlines goes the extra mile for its passengers, as I would be looking forward to all my bags appearing on the belt first upon arrival, effectively shortening my waiting time.
Boarding was swift on this flight from London to Singapore. Stepping on board, I was shown to my seat 12K.
The menu was available at my seat when I settled down, and I was happy to see the lunch and breakfast offerings for the flight.
The doors were closed on time, and before long we were on our way.
The A380s in Singapore Airlines fleet are expected to be retrofitted with the latest cabin products. For now, I am more than happy to lounge in, and I can confidently say, the widest Business Class seat in the skies today.
Lunch service commenced shortly after we attained our cruising altitude, beginning with the signature satay.
Up next was dill and sugar marinated fresh salmon with salmon roe, which I found very light and refreshing.
For the main course, I chose the Thai style green curry chicken, with vegetables and steamed rice. The curry was rich and flavourful, and chicken juicy and tender.
The lemoncello ice cream was a perfect finale to the lunch service.
Business Class seats on board Singapore Airlines can be converted to a fully flat bed, perfect for some restful sleep.
Passengers in Business Class are offered some light bites in between the meal services on board long haul flights. I decided to have the fish porridge this time, and thoroughly enjoyed it.
Breakfast service commenced about 2 hours prior to arrival, beginning with some sliced fresh fruit.
Next, I had some orange yoghurt and a croissant.
For the main course, I chose the Kassler ham steak with roasted tomato, poached egg, spinach and sautéed potato. The various components of the dish were prepared to perfection.
Shortly after the breakfast service concluded, the pilot provided us with the latest arrival information, before we commenced our descent for an on time landing in Singapore.