Singapore Airlines recently announced the resumption of non-stop flights between Newark and Singapore from 11 Oct 2018, operating the A350-900ULR. This provides customers with an alternative, and faster option, between the New York City area and Singapore. The non-stop flight will be in addition to the current daily service between New York JFK and Singapore (via Frankfurt), which is operated by the A380.
I turned up at the airport for flight SQ25 across the Atlantic to Frankfurt. Check in was a breeze as usual, and I whisked past security to the transit area, giving me lots of time prior to boarding.
At the time of boarding, Suites passengers were invited to board first, followed by Business Class and PPS members. Being on the upper deck, Business Class passengers had a dedicated aerobridge for boarding. Once stepping onboard, I was directed to my seat 14A, in the front section of the Business Class cabin.
Singapore Airlines always has a very orderly boarding process, and before long the doors were closed and we were on our way. I had a look at the menu, and was looking forward to the dinner and breakfast service on this transatlantic flight.
The newest A380s in the Singapore Airlines fleet are not currently deployed to New York, but all the existing A380 aircraft will eventually be retrofitted with the latest cabin products in due course. This flight featured the 2006 Business Class seat, which is in my opinion, a solid product especially in terms of seat width.
Traffic was a little heavy, but after a short taxi the cabin lights were progressively dimmed for the takeoff.
Once airborne, the cabin crew prepared for the dinner service. To start, I had the lobster medallions with mesclun salad, served with a lime cocktail sauce, a great way to begin the dinner service!
For the main course, I had the stewed lamb shank with broccoli, cherry tomato and pumpkin mash. It’s always a safer option to have a meat dish immediately after takeoff, and not for the second meal (if available). Try it and you’ll be able to see, and taste, the difference.
To round off the meal, I had a pear frangipane with passionfruit coulis.
After a few hours of sleep on my lie flat bed, the crew began the continental breakfast service not long before arrival into Frankfurt. It was a simple affair, with fresh fruit to start, and a choice of some rolls. As usual, I chose the croissant.
The captain soon chimed in on the PA system to provide us with the latest arrival information, before we commenced our descent for an on-time arrival into Frankfurt.
