Singapore Airlines operates two daily flights to Frankfurt, with only one that proceeds on to the next sector to New York (JFK). I was glad to be on the latter flight SQ26 as the timing was perfect to get some rest enroute.
The boarding call for Business Class passengers was broadcast shortly after that for Suites passengers. On the A380 aircraft with the older configuration, only Business Class passengers board through the upper deck aerobridge, making the boarding process exceptionally smooth.
I headed quickly to my seat 21A to settle in. Most A380 aircraft in the Singapore Airlines fleet are fitted with the 2006 Business Class seats, arranged in the 1-2-1 configuration, providing all passengers with aisle access. These seats are, in my opinion, the widest seats in Business Class, as later iterations and updates to the cabin products have seen seats getting narrower.
There was supper and breakfast for this flight to Frankfurt. From the looks of the menu, I knew what I was going to order even before takeoff.
We pushed back from the gate on time, but experienced some minor delays on the way to the runway, as Changi typically gets busy at night.
Soon after we reached our cruising altitude, the cabin crew prepared for the supper meal service. To start, I had the king prawns with asparagus and salmon roe with coriander dressing.
For the main course, I chose the seared Chilean seabass with couscous-garden pea, mashed pea and lemon dressing. The fish was prepared to near perfection, and simply melted in my mouth.
As a finale, I had the tiramisu for dessert, which was not too sweet.
I was in serious need for some sleep, so I flipped the seat over to reveal the much coveted fully flat bed, which allowed me to enjoy some good quality sleep throughout most of the flight. Singapore Airlines does not offer pyjamas in Business Class, so as usual, I decided to change into something more comfortable to sleep.
I managed to catch the sunrise somewhere over the Black Sea, which was absolutely beautiful.
The breakfast service followed soon after, beginning with the usual fresh fruit plate.
For the main course, I had the scrambled egg with tomato concasse, veal sausage, sautéed mushroom, potatoes and bacon. I’m always amazed at how well eggs can taste at 34000 feet.
At the top of our descent, the captain chimed in on the PA system to provide us with the arrival information and weather, and as expected, touched down in Frankfurt on schedule. The aircraft was then prepared for the onward sector to New York (JFK).
