Fine Dining, Champagne & Excellent Service:

Flying Business Class with Singapore Airlines

Seafood Thermador

“It is better to travel well than to arrive” is a famous quote, probably originating from a phrase in Robert Louis Stevenson’s book El Dorado where he says “To travel hopefully is a better thing than to arrive”….and this was certainly true when I made a return flight from London to Singapore in Business Class with Singapore Airlines on a recent press trip to this fascinating City nation. From the moment I checked in and was invited to relax before my long-haul flight in the First Class Lounge at Heathrow Airport to my specially prepared breakfast just before we landed twelve hours later in Singapore, my journey was comfortable, enjoyable and stress-free and very much part of the “holiday” experience, with extra-large seats (that turned into flat beds), world-class cuisine, an unrivalled in-flight entertainment system and, not forgetting the serene and efficient service by all the Singapore Girls of course. Myself and my three travelling companions, Jeanne from Cooksister, Victoria from Pommie Travels and Holly from Global Grasshopper took full advantage of our first class lounge experience before boarding our flight, with Buck’s Fizz cocktails, fresh French patisserie, muesli and granola, yoghurt and sandwiches…….there was also a well stocked bar and all the latest papers and magazines for those who needed a pre-flight tipple and a read. I tried to restrain myself with the rather delicious buttery brioche, as I had a culinary delight awaiting me on-board, by way of the excellent and innovative “Book the Cook” service that is offered to all Singapore Airlines Suite, First Class and Business Class passengers. Book the Cook is a special service that enables you to order your main course before you fly. The gourmet menu spans a wide range of delectable treats thoughtfully created by renowned International Culinary Panel, complemented with Champagne, wines, spirits, liquors, beers and choice beverages carefully selected from around the world. Simply select from an extensive list of premium “Book the Cook” dishes and make your request through Singapore Airlines reservations office or your travel agent at least 24 hours before your flight departure. You can also reserve your Book the Cook meal request when purchasing your tickets on-line through Singapore Airlines website.

Singapore Airlines First Class Lounge, Heathrow

My choices for the flight out to Singapore were: Seafood Thermador (a selection of shrimp, prawns, luxury fish and crayfish tails cooked in a creamy sauce and served with asparagus and saffron rice) and a special “Multigrain Toast” Breakfast (Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low-fat yoghurt), which was specially prepared and cooked by a young cabin steward, and was an amazing plate of taste, texture and colours. I decided to choose Singaporean Style Chicken and Lamb Satay (Marinated, skewered and grilled chicken and lamb slices. Served with cucumber, ketupat rice cakes and spicy peanut sauce) and Lobster Thermador (Lobster tail sautéed in butter, flambéed in brandy, sprinkled with cheese, and served with creamy mushroom sauce, garlic and spicy mustard, and buttered asparagus) for the journey back to London some four days later. I could have also picked some of these amazing dishes too, the choice was very diverse and imaginative:

Chargrilled Soya-Flavoured Beef

Japanese-style beef, vegetables simmered in mirin, and shimeiji mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Yoshihiro Murata

Grilled Chilean Seabass

On New England style clam and mussel chowder, served with ciabatta crouton

Steamed Chinese Herbal Chicken

Chicken steamed with Chinese herbs, served in a lightly thickened sauce, fine beans with hon shimeji in XO sauce, and mushroom rice. Designed by Singapore Airlines International Culinary Panel Chef Sam Leong

Chinese Style Cod with Fried Rice

Served with seasonal oriental vegetables, Chinese black mushrooms and egg fried rice. Designed by Singapore Airlines International Culinary Panel Chef Zhu Jun

Lamb Shank

Lamb shank with onion, pea-soya beans and tempered Bengal, served with gramm and yoghurt vegetable pilaf. Designed by Singapore Airlines International Culinary Panel Chef Sanjeev Kapoor

Dim Sum Selection

Selection of dim sum with steamed radish cake

U.S. Grilled Beef Fillet

Grilled U.S. Choice beef with asparagus, baby spinach, crushed potato, and served with balsamic onion sauce. Designed by Singapore Airlines International Culinary Panel Chef Alfred Portale

Seared Black Cod Fillet ‘à la Niçoise’

With haricot vert, olives, kalamata olives, cherry tomato and anchovy butter. Designed by Singapore Airlines International Culinary Panel Chef Suzanne Goin

(The thumbnail images ABOVE are courtesy of Singapore Airlines Book the Cook)

My outward meals from London to Singapore comprised:

Main Meal

Prelude: Satay with Onion, Cucumber and Spicy Peanut Sauce

Starter: Antipasto Platter with Parma Ham, Mozzarella Cheese and Melon

Main: Seafood Thermador

Seafood Thermador

Finale: Summer Fruit Pudding with Clotted Cream

Cheese: Somerset Brie, Blue Stilton and Black Bomber Cheese served with Quince Paste, Grapes, Nuts and Crackers

Fresh Fruit

Gourmet Coffee & Fine Teas with pralines

Breakfast

“Multigrain Toast” Breakfast with Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low-fat yoghurt

Somerset Brie, Blue Stilton and Black Bomber Cheese served with Quince Paste, Grapes, Nuts and Crackers

The meals were served on Givenchy china with tablecloths and linen napkins, and as expected, the crew were exemplary with their gracious and professional service. I was asked what cocktail I wanted for “after take-off” and decided on a Singapore Sling……this was after pre-flight glasses of champagne, as we sorted ourselves out and made ourselves at home in our seats.  Our aircraft flying out to Singapore was the excellent and very comfortable Airbus A380 – this is such a quiet and smooth plane and I didn’t realise we had taken off until I looked out of the window to see London spread out beneath us, mind you, I assume that my two glasses of “pre-flight” champagne might have added to that experience! The seats on the Airbus A380 are large and are covered in supple leather with cushions; in the seat area is a small “cockpit” where there are cupboards to stow your personal effects, such as laptops, mobile phones and chargers etc. Talking of chargers, there are several power points on the console in front of the seat, as well as useful ledge for drinks and other odds and ends.

New Business Class Seats on the Boeing 777-300ER

On my return flight from Singapore to London, we flew in a Boeing 777 with the New Business Class layout and seats, which were very plush, with a flat-bed, as in the Airbus A380, with even more stowage facilities; the seats were upholstered in beige and aubergine leather with matching cushions for comfort. The seats and seating area on both aircraft give you the comfort of an”armchair” and a bed, with the added benefits of a mobile office – you can even log in to the internet at 33,000ft, for a fee, but I did take advantage of this service to call my parents and tell them where I was calling from!  The luxurious seats and space in the cabin, entertainment system, superb service and fabulous food makes Business Class on Singapore Airlines appear more like First Class on other airlines – both flights were hassle-free and very relaxing, both in the air and on the ground. The whole experience has spoilt me for any future flights with other airlines and I am not sure how I will manage without a glass of champagne at my fingertips for most of the flight, as well as the wonderful toilet facilitates, complete with fresh orchids and toiletries such as toothbrushes, toothpaste, shaving kits and hand lotions. I was also impressed with the in-flight entertainment on offer and watched several newly-released movies on both flights, as well as listening to my favourite music too.

Singapore Airlines’ iconic Singapore Girl first appeared in 1972 wearing the “sarong kabaya” uniform, inspired by traditional attire found across much of Southeast Asia

For me, the whole experience from start to finish was very special and much more than just getting from A to B, and just perfect for anyone who is travelling on business as well as pleasure. I have flown Singapore Airlines before, when we lived in Hong Kong, and it was my parent’s airline of choice, but the service and aircraft have improved beyond recognition since my last flight some twenty years ago, if that is possible, as I remember superb service and comfort back then too. Please do keep popping back to see the rest of my Singapore Experience……to come are my day (and night) trips out in this vibrant country; my hotel experience, my day at the SIA training centre as well as the catering centre where all the delicious food is created and prepared; a trip and visit around Changi airport and many more tales of unique culinary tastes and flavours in world-class restaurants as well as street food stalls. I hope you have enjoyed my Singapore Airlines Experience as much as I did, albeit through my “virtual flight” here on Lavender and Lovage……I’ll be back soon with more traveller’s tales from Nova Scotia, SW France, as well as my next Singapore Fling……and look out for some new recipes and reviews too! Karen 

Singapore Airlines Lobster Thermador

Disclaimer: I was the guest of Singapore Airlines and the Singapore Tourist Board who sent me on a five day press trip flying Business Class. All flights, hotel accommodation, food, drinks and excursions were paid for by the above agents and I was not asked to provide a favourable report. All opinions are my own and this is truthful and unbiased account of my journey and trip. Karen S Burns-Booth

My first Singapore Fling post: 

My Singapore Fling! Cocktails in the Sky & Street Food on the Ground: A Photo Diary

My return meals from Singapore to London comprised:

Light Meal

Starter: Crayfish tails

Main: Singaporean Style Chicken and Lamb Satay

Cheese

Main Meal

Starter: Duck Breast with a Balsamic Sauce and Artichoke Hearts

Main: Lobster Thermidor

Finale: Chocolate Mousse Gateau

Fresh Fruit

Gourmet Coffee & Fine Teas with pralines

Singapore to London Boeing 777

Credit: Singapore Airlines flies four times daily from London Heathrow and daily from Manchester to Singapore. See singaporeair.com for the latest offers and to book. For visitors travelling to destinations beyond Singapore, include a Stopover Holiday when booking your Singapore Airlines flights to save money on accommodation and admission to over 15 popular attractions. Rates start from just £19 pppn, offering total savings over £220.Facebook.com/SingaporeAir

For more information on Singapore, please visit the Singapore Tourism Bureau website atYourSingapore.comfollow or Facebook.com/YourSingapore.

Gallery:

Crusty fresh bread rolls and butter on Singapore Airlines

KrisWorld Entertainment

Duck, Lobster Thermador and Chocolate Mousse Gateau

Business Class Airbus A380

Chinese Food on-board Singapore Airlines

Airbus A380

My HERO dish of the flight!

Satay – I LOVE it!