Review of Singapore Airlines flight from Singapore to London in First

This is the third flight report in my miles redemption trip and also the pinnacle of travelling in my life. Flying Singapore Airlines First Class is probably a dream to many people in this website, mine included. To be able to do it is a dream come true for me. It also showed me the power of miles collection!

No doubt the best flight of our lives. It will be permanently etched into our memories.

Before flight : Singapore Changi Airport

We had a 14h layover from the previous flight. Instead of going home, we decided to spend the night in Changi Airport, in The Private Room. The friendly staff agreed to give us one of the four rooms to rest for the night.
We happily obliged and went into the dining area to have our supper.

The Private Room experience

The menu was extensive. There is likely something for everybody, full or famished, alcoholic or alcohol-free.

I ordered the wagyu satay, because hardly anybody uses wagyu to make satay on the ground, unless it's fine dining.
The wagyu satay was the best beef satay I've had in my life. It was so good I had seconds!
The peanut sauce it came with was boiling hot though.

I had some chocolate for dessert. These chocolates were tasty, but Singapore Airlines does not serve chocolate in the air. Other airlines like Cathay Pacific and Swiss serve chocolate in business and first class. Why doesn't Singapore Airlines do it?

We then retired for the night in one of the four nap rooms. We were too exhausted to take any photos.

The next morning, we went back to the dining area to have our breakfast, with the menu presented as such.

I ordered a hot latte while my wife ordered the Singapore laksa with lobster.
I tried the laksa and it was delicious. It was easily one of the better laksas in Singapore.

Terminal 3 Silverkris First Class Lounge peek

As First Class passengers, we were entitled to visit any Krisflyer lounge in Changi. The Silverkris First Class Lounge feels pretty good too. We did not partake in any food or beverage offerings.

Terminal 2 Silverkris First Class Lounge peek

We also took the skytrain to Terminal 2 to check out the Silverkris lounges there.

There was Movenpick ice cream and we helped ourselves to one tub each.

As it was nearing lunchtime, we made our way back to The Private Room to check out the lunch offerings. There was no way to try every dish unless one flew First Class frequently enough.
I ordered some watermelon apple juice and lamb satay. The satay was consistently delicious.

We left the lounge a little past 12pm to our gate, where 9V-SNC, Singapore Airlines' newest B777-300ER awaited us to take us to LHR.
I was hoping to get 9V-SWB because I wanted to see the condition of maintenance of Singapore Airline's oldest plane in the fleet, but that did not materialise.

Inflight experience

We boarded SQ318 and we took our seats, 1A and 1C. I now have a boarding pass with 1A printed, definitely going to laminate that and keep it to my deathbed.
A pair of Bang & Olufsen headphones awaited us at our seats. That was the day I understood what 'noise-cancelling' headphones meant.
I took a glass or two of Krug as my pre-departure drink.

Boarding was announced to be completed. We had won the seat lottery, as my wife and I were the only passengers in the First Class cabin! 2 out of 4 seats occupied. This was materialising to be the flight of our lives. There were 3 senior flight attendants looking after 2 of us today. 
We were handed the menus and it was really thick. Almost half the menu was drink options.
We were offered some Lalique pyjamas, which were a delight to wear. Definitely wearing these on any flight from now on.
An amenity kit was given to both of us. I got the male version while my wife got the female version. No photos of them.

After cruising altitude was reached, the crew offered us canapes of chicken satay. The satay tasted fine but Malaysia Airlines does better chicken satay, from my experience back in 2016. The satay sauce was delightfully concentrated.

Our table was set. I took 2 slices of delicious garlic bread and declined the other varieties of bread. It felt surreal to have so everything so nicely arranged on a flight, without trays on the table.

Next, we were served our starters. As virgins in First class, we had to try the caviar. Prior to the flight, caviar was a mythical dish to us. It looked really fancy and people seemed to enjoy it on this site or vlogs on Youtube.
After tasting caviar, at least to me, it tasted like a non-popping version of salmon roe or tobiko. Tasty but I won't be eating that frequently anytime soon!

My wife and I got different starters.
I got the prosciutto ham with some tasty toast while my wife got the smoked tomato soup with the same tasty toast.
The ham was delicious and the toast was amazing. I wonder what they put on the toast.
The tomato soup was delicious but not as smoky as described.

For the main course, I ordered the beef cheek, a dish cooked using the recipes of one of Singapore Airlines' consulting chefs.
The beef was not just fork-tender, it was spoon-tender. It went well with the orange mash and other side vegetables.
I asked for a wine recommendation for this dish and was offered a glass of red wine. It was a good recommendation. The wine was easy to drink and went well with the beef.

My wife ordered the petite nage with salmon and scallop. It was a wellness dish and was on the lighter side for me. She enjoyed her main course.

As somebody who loves desserts, I happily ordered both desserts.
The chocolate cake was rich and delicious.
The apple pound cake with caramel and almonds was delicious too.
I wouldn't mind paying money to eat these on the ground!

The kind crew then made the bed for us to nap away our lunch coma. Singapore Airlines claims the bed to be 2m long, but in actual practice, it was around 1.8m long and my toes touched the front of the seat as a 1.77m person.
As a back sleeper, I found the bed to be weird because the flap of the bed did not align with the footrest, and hence my calves came into contact with the surface and felt weird.
I was unable to sleep on this bed, just like any other flight in economy.
My wife is a side sleeper and she managed to sleep well.

The cabin crew walked by occasionally to offer a snack basket. Unfortunately the snack basket was the same for all classes. This is consistent with what I've read on this site and the vlogs on Youtube.
I did not order any sandwiches or the Singapore fried carrot cake as I was stuffed from lunch.

Prior to dinner, we had an interesting chat with the crew members working in First Class. They provided us with very personalised service, that did not feel robotic.
After chatting for around 40 minutes, the crew offered us a saucer of the best warmed nuts I've had. How did they make them so delicious?
I also had a cocktail that I forgot the name of, but enjoyed the drink.

The crew were flexible in arranging our dinner service. We were full from lunch and opted to have dinner at 9pm Singapore time and they obliged.
There was only one starter for the 'light dinner' service. It was crab meat salad wrapped in smoked salmon on a bed of quinoa. The crab meat salad wrapped in smoked salmon was delicious, one of the best 2 bites of my life.
I was too full to finish the quinoa salad so I left that behind.

As we checked the menus before flying, we ordered book-the-cook as the onboard menu did not seem inspiring.
I used book-the-cook to order an Indian dish, namely Eral Melagu Elimchai Korma, which according to book-the-cook, is a tantalizing dish that combines the succulence of fried prawns with the bold flavors of black pepper and zesty lemon. Accompanied by a medley of braised lentils and luffa gourd, fried raw plantain with spices and curry leaves flavoured rice.
It was absolutely delicious. The prawns tasted fresh and bouncy. The spices used were not overpowering and perfectly adequate. I would order this dish again if I fly Singapore Airlines Business or First class.

My wife ordered the famous Lobster Thermidor. She loved the dish and gave it 10/10. She would order the dish again if she flies Singapore Airlines Business or First class.

There was a single choice of dessert, which was coconut panna cotta with passionfruit sauce.
This dish amazed me too. The panna cotta was really smooth. It went well with the tangy passionfruit sauce and strawberries, blackberries and the lonely blueberry.

The food and beverage on board has been a treat from start to finish.
I ended the meal with blue mountain latte. It is available only on Singapore Airlines First class but I don't think it's very special? Or perhaps my coffee tastebuds aren't refined enough to taste the nuances of good coffee.

We landed in LHR early after 13h 10 minutes of flight time. The crew gave us fast track immigration passes, which sent us through immigration in a couple of minutes.
Our bags were also out first, which amazed us since we didn't think LHR would honour the priority tag on our bags.

Thank you for reading about the most memorable flight of my lifetime!