‘Tis the season to be travelling! One of the perks of travelling on Suites or First Class on Singapore Airlines departing out of Changi is that you can use the dedicated First Class check-in area.
Do remember to have your driver make an early left when pulling up into the departure drop-off area at Singapore Changi Terminal 3. Also have a look at a more detailed post of the First Class check-in area here.
The First Class check-in area was pretty empty at the time of my arrival. As such, my bags were tagged swiftly and the counter staff was quick to issue my boarding pass and invitation to The Private Room.
Once I was done with the check-in, I immediately proceeded to the dedicated immigration channel for Suites and First Class passengers. Once again, with no one else using the channel, I proceeded right through to the transit area.
At the airside, the elevators to the SilverKris Lounge and The Private Room are located right across the point of entry, so you wouldn’t need to walk far at all.
The counters at the entrance to the SilverKris Lounge were proactive in welcoming passengers. Singapore Airlines Suites and First Class passengers would be escorted all the way through to The Private Room. A more comprehensive post on The Private Room can be found here.
The Private Room was quite empty during my visit, but in view of more passengers arriving for the evening departures, I thought it was best to head straight for the dining area for my dinner first. The menu was comprehensive, offering both Asian and Western selections. I certainly had my fill before my flight.
After dinner, I adjourned to the more comfortable seating areas of The Private Room to enjoy some champagne and tea.
At around 45 minutes to the scheduled departure time, I made my way to the gate for my flight to Sydney. For those with gates located farther from the lounge, you can request for a buggy service to take you to your departure gate.
There was a dedicated lane for Suites, Business Class and PPS Club passengers to clear security, which I found absolutely useful. The boarding process proceeded smoothly, with Suites passengers being called forward to board first.
I always try to get the double beds when travelling on Suites as much as possible, and this flight was no exception. The cabin crew warmly welcomed me onboard at the door, and ushered me to my seat. The two middle seats are perfect for couples as a double bed can be deployed after takeoff, definitely a more comfortable way to fly.
Despite these seats being a decade old, they have since been refreshed once to give a more updated and contemporary look. With the more intricate stitching and leather upholstery, these seats certainly look as classy as ever.
The attendant call and reading light buttons can be found on the ledge beneath the shades, together with a small compartment for some bottled water. This is also where you’ll find the IFE control.
At the front corner of the Suite, you’ll find the pocket for literature and another small compartment for your personal effects.
A pair of slippers, socks and eyeshades were placed neatly on the ottoman for my use.
The cabin crew also distributed a set of Lalique pyjamas and amenity kit.
A mini wardrobe can be found just outside the Suite for your jacket or change of clothes.
These Bang & Olufsen noise cancelling headphones complement the IFE system very well. Plus, they look really cool too!
The dining table can be released from the centre console. Once deployed, you and your companion can dine together during the meal service.
You’ll only find leather-bound menus in Suites and First Class. I had already decided on the Book The Cook menu, but it’s always interesting to find out what else is on offer on the inflight menu.
During the holiday season, Singapore Airlines makes an effort to ensure that the cabins are decorated in time for the festivities.
Once the doors were closed, we were on our way. The taxi to the runway was short, and the flight departed right on schedule. As the meal was only to be served just before touchdown, the cabin crew offered to deploy the double bed as soon as the seatbelt signs were turned off.
I was also served some warm nuts and a glass of orange juice before turning in for the night.
The double bed was well padded and very much to my liking. For more privacy, the shades can be lowered and the doors fully closed as well.
I must have slept through most of the flight, and I woke up to the breakfast service at around 2 hours prior to landing.
To begin, I was served a selection of sliced fresh fruit.
This was followed by the main course, a ribeye steak from the Book The Cook menu. The beef was prepared close to perfection even at altitude.
The captain soon chimed in with the latest arrival information and weather update. At the top of descent, the Chief Stewardess prepared glasses of mimosas for all of us, which made for a great pre-landing beverage. We descended through smooth air and touched down at Sydney Kingsford Smith International right on time.
While taxiing to the gate, we caught sight of our sister aircraft that had arrived earlier.
Overall, I enjoyed every bit of my flight. The cabin crew were warm and friendly throughout the flight, and made sure that everything was well taken care of. This was truly A Great Way to Fly!