That would be SQ32, operated by an Airbus A350-900.
I just didn't break up this flight into 2 reports.
My previous journey from New York City to Singapore via Frankfurt where I left off is here
After a week at home for the Chinese New Year and gorging myself on local delights, it was unfortunately time to head back to Boise, Idaho where work was waiting for me.
So what better way to go back than going on Singapore Airlines once more!
My parents dropped me off at the pseudo First Class Terminal that Singapore Airlines has here at Changi International Airport's Terminal 3 exactly 6 hours before my flight. It was just a nicer place to check-in for your flight, nothing more.
Something else that this special check-in area provided was a direct route from checking in to 2 immigration counters reserved just for Singapore Airlines' First Class and Suites passengers.
But as a Singapore citizen, I would clear immigration biometrically, negating the need for the counters and besides, there's never a queue for us.
After having availed myself at Changi's duty-free stores, it was time to hit The Private Room. The fabled lounge within a lounge reserved only passengers traveling on First Class and Suites on Singapore Airlines.
I can't remember the exact bubbly used at the Lounge though, but I did start very early that day.
Paying homage to a very special aircraft.
She was the flagship for Singapore's 50th year of independence in 2015 from British colonial rule and subsequent entrance/expulsion from the malaysian federation (best thing to have ever happened to Singapore!) in 1965, and she also participated in the fly-past during that year's National Day Parade which is a celebration that the country holds every 9th of August.
Told you.
With nary a soul as far as the eye could see, all attention was on me in The Private Room; just how I like it.
Meal choices in The Private Room was conservative satay which I have always loved, and the ostentatious Wagyu/ Foie Gras sliders because who doesn't love Foie?!
After having had sustenance, it was time to burn off the additional calories by visiting the First Class lounge in Terminal 2 where I quenched my thirst with even more champers.
I did walk all the way there from Terminal 3 by going the long way through Terminal 1.
I know, it was neither glamorous nor befitting a Singapore Airlines First Class passenger.
Mea culpa.
Before I knew it, it was time to board.
So I took the Skytrain back to Terminal 3 since I couldn't afford to look dishevelled in front of the Business Class passengers, or if heaven forbid, what if the Economy people spots me drenched in perspiration.
But since we are pleasantly located 1ºN of the equator, a freak thunderstorm appeared out of nowhere and halted the loading and boarding process for a good half an hour.
Once the weather and lightning risk cleared, boarding got swiftly underway because there was a stop in Hong Kong, and the flight could not be delayed further from Singapore.
Today's menu featured local Singaporean cuisine, featuring Teochew cuisine today.
As it turns out, being Chinese is more than just that because we split up into further provincial and dialect groups.
These are the pictures leaving Singapore. Don't you just love it when there's no wing in the frame to block your view?
I did Book-The-Cook a Japanese meal but I got the appetisers off the menu.
Duck soup with salted vegetables may sound off-putting, but I assure you that it's something worth trying.
In about 4 hours or so, we landed in Hong Kong and after clearing transit security, we got to continue with our voyage across the Pacific Ocean with Krug freely being plied.
No caviar service on this sector, but i'll make do with a lobster salad instead,
Since I would be leaving Singapore for about half a year, I relished the opportunity to savour our national dish of Hainanese chicken rice once more, albeit at 35,000 feet this time around.
And it was a Japanese BTC meal again for breakfast(?) service.
A lie-flat bed with Givenchy bedding, coupled with a Blue Label nightcap. Life is good.
In this half filled cabin designed for 8 passengers, we all got 4 pillows each.
With much difficulty, I managed to find the wings of this Boeing 777-300ER.
Since every seat in this cabin came with an adequate footwell, there was no need to have the Hunger Games to fight with other Business Class passengers for the bulkhead seats to enjoy more space for your legs.
Before we knew it, it was time to prep for the impending arrival into San Francisco.
Wonderful! SQ does a pretty darn good job feeding you on these long flights, and I have yet to try them in their lowest class, Y, and they've always seemed to do a good job. Thanks for sharing!
Well, it is quite a ways to get to the nearest SQ station from BOI. But if you ever do get the opportunity, go for it!
Also, good food is often synonymous with Singapore so it will be of no surprise that it's translated back on to our national airline.
Looks like a nice flight with excellent food. Thanks for sharing Kohkohpops.