On this very empty flight from Singapore to London, I was assigned seat 2A. Boarding was swift, and before long, all passengers were on board and doors were closed.
The cabin crew offered me a glass of orange juice before push-back, which I gladly accepted.
I had a look through the menu prior to takeoff, and was already looking forward to the meal service.
A better look at the ottoman on board First Class. Unlike Business Class where you will have to sleep at an angle, you will have the premium of space when you convert your First Class seat into a bed on Singapore Airlines. Even as the cabins have been refreshed in 2013, the older product is still in pretty good shape.
The cabin crew offered me a glass of apple juice after we reached our cruising altitude following an on-time departure.
The breakfast service soon commenced, beginning with a fresh fruit plate.
This was followed by a generous serving of fruit yoghurt, and a buttery croissant.
For the main course, I had the selection of dim sum. Note that this selection is also available on the Book the Cook service.
Soon it was time to catch some sleep. The cabin crew deployed my bed while I was freshening up in the lavatory. They even provided additional pillows for good measure. How thoughtful of them!
While I had a good few hours of sleep, I spent some time channel surfing on KrisWorld.
First and Business Class passengers have the option of a light snack in between meals on long haul flights. Since breakfast was so sumptuous, I decided to give that a miss.
At about 2 hours prior to touchdown, the crew began the lunch service, beginning with Singapore Airlines’ signature satay.
Next was the duck terrine with prosciutto ham, carrot, dates, pistachio and smoked duck breast.
This was followed by a duck and beetroot consommé, with smoked duck tortellini. Unless this menu was a tribute to duck as an ingredient, I felt that it was too much duck in one meal. That being said, both dishes were divine.
Before the main course, I decided on a salad with red oak, frisee, coral lettuce, garnished with endive, toasted walnut and dried cranberry, with lime and olive oil dressing.
For the main, I had the baked herb crusted gindara cod on a bed of warm potato salad and cherry tomato.
To end off this wonderful meal, I had the warm pear and almond tart with raspberry coulis.
The cabin crew was quick to prepare the cabin for landing.
Another memorable flight with Singapore Airlines.