After arriving in Tokyo (Narita) on schedule, the crew and ground handlers began to prepare the aircraft for its onward sector to Los Angeles. With a turnaround time of just over an hour, the cabin was to be refreshed with all connecting passengers requiring to disembark in the process.
Business Class passengers were allowed to use the ANA Business Class Lounge after re-clearing security. The lounge is also available to Business Class passengers travelling with long list of Star Alliance partners.
In anticipation of this, the lounge was designed to accommodate a huge number of passengers. There was ample seating, and the spread was quite decent. Although I did not indulge myself since there was going to be another meal served shortly after take off.
At around 30 minutes prior to the scheduled departure time, I headed for the gate to board. The staff at the gate were in the final stages of preparation for the boarding process. There were distinct lines to form for Suites, Business and PPS Club members, as well as for KrisFlyer Elite Gold and Star Alliance Gold members. The boarding process was very orderly and all passengers were able to take their seats for a timely pushback.
After returning to my seat 24A, I browsed through the menu to have a look at what was on offer for this sector. Dinner would be served just after take off, followed by an optional light bites meal, and finally another meal before touch down. With a non-stop option now available between Singapore and Los Angeles, I will still be inclined to opt for the one-stop alternative so that I can get to enjoy more meals on board, and more importantly to stretch my legs at the pit stop.
After a short taxi, we were airborne and on our way to Los Angeles.
The crew began the dinner service soon after, beginning with the signature satay with onion, cucumber, and spicy peanut sauce.
For the main course, since the flight was originating in Tokyo, I decided on the Japanese selection. The crew presented a lovely bento box of Ichino Jyu, with Sakizuke (yuzu curd with yuzu pepper sauce and tobiko), Sunomono (lotus root with chilli cod roe, kasugo-dai sushi, egg yolk sushi, conger eel burdock roll, and ginger stick), Shiizakana (omelette with minced prawn and oval kumquat), and Men (udon noodles, fried beancurd, spring onion, seaweed and wasabi). The box was so beautiful that it was a feast for the eyes alone.
Next up was the Nino Jyu, with Ha Sun (simmered prawn, duck terrine, broad bean and simmered pink prawn), Yakimono (grilled alfonsino saikyo yaki and smoked salmon rolled with turnip), Takiawase (mountain vegetable rolled with fried beancurd, radish, water chestnut and nabana with minced chicken sauce), Kuchitori (vinegared radish and carrot julienne, wakame, cucumber, surf clam with egg yolk sauce), Gohan (flavoured rice), and Tome-wan (miso soup).
To round it off, the meal came with Mizugashi, or yuzu mousse cake with citrus sauce, a perfect ending to a perfect dinner service.
I slept pretty much most of the flight across the Pacific, and woke up feeling absolutely refreshed. Singapore Airlines doesn’t provide pajamas for its Business Class passengers, so I usually change into something more comfortable for long haul flights.
At around 2 hours prior to our arrival in Los Angeles, the crew began the before touch down meal service. Business Class passengers can opt for either the full meal, or a light one. I decided on the former, starting with some fresh fruit and a warm croissant.
This was followed by some fruit yoghurt.
For the main course, I chose the cheese-chive omelette with chicken sausage, grilled tomato, mushrooms and potatoes. Thankfully the portion was just right and not too filling.
Soon the Captain chimed in on the PA system with the latest arrival information, and with awesome weather expected for the days to come, it made the descent and landing ever so perfect.
