Kiwi Flyer

Singapore Airlines
Business Class menu
Singapore to Male
October 2008

Dinner

Create your gastronomic experience from our selection of tantalising options.

Prelude

Satay
With onion, cucumber and spicy peanut sauce


Starter

"Hot" smoked salmon with nicoise salad, lemon vinaigrette

Main

Grilled beef fillet with rosemary jus, roasted vegetables and potatoes

Oriental roast chicken with Chinese greens and fragrant rice

Grilled grouper served with cilantro butter, sauteed spinach and fingerling potato

Grilled portobello mushroom served with basil pesto, asparagus, stewed tomato, fettuchine pasta

Finale

Ben & Jerry ice cream
Cherry garcia or chocolate fudge brownie

Gourmet cheese with garnishes

A selection of fresh fruit


Beverages

Champagne and wines

Charles Heidsieck
Of the three champagne houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name "Champagne Charlie". A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.

Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity.

Saint-Veran "Rives De Longsault" 2005 Domaine Des Deux Roches
Made from 100% Chardonnay grown on hillside vineyards with clay and limestone soils in Southern Burgundy, this Saint-Veran bears a great resemblance to its neighbour, the famous wine of Pouilly-Fuisse. A hint of white flowers on the nose, a full and harmonious fruit on the palate and a touch of minerality on the finish, all combine to show a pure and exciting expression of the Chardonnay grape. 2005 was an excellent vintage in Burgundy, now at its best.

Wines and port

Chateau Ramafort 2002 Cru Bourgeois Medoc
Chateau Ramafort's vineyard in the northern Medoc was first planted in the 17th century on the orders of King Louis XV. Three centuries later it passed into the hands of the Rothschilds of Chateau Lafite-Rothschild and in 1990 was purchased by the Charloux family, the current owners, who have continued to upgrade the quality. A 50/50 Cabernet Sauvignon-Merlot blend, aged for one year in small oak barrels, it has a fine ruby colour, an aroma of black fruits with a touch of vanilla and a harmonious dry finish that shows class and complexity.

Rive Barbera d'Asti "Il Cascinone" 2004 Araldica
From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils close to Asti where the low-yielding vines are 50 years old. The excellent 2004 vintage provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish.

Dow 2001 Late Bottled Vintage Port Portugal
A late bottled vintage port, usually shortened to LBV, is port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or "pipes" as they are known in the Duoro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine port, and a warm, smooth sweetness of finish, this LBV is of the highest quality.

Cocktails

Golden Spice
Singapore Sling
Silver Kris Sling
Daiquiri
Sunrise Breezer
Sweetness in Darkness
Sky High
Vodka Flush
Solitaire Dreams

Spirits

Campari
Dry Vermouth

Apple Bliss
Fruit Spritzer
Awaiting the Golden Dawn
Tropical Sparkle
Tropical Fizz

Cognac XO Otard
Smirnoff Red Label Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johhnie Walker Black Label
Gordon's Dry Gin
Jack Daniel's Tennessee Whiskey

Cointreau
Baileys Original Irish Cream

Beer - International Selection

Guinness Stout

Beverages

Brazil Santos Bourbon
Colombian Supremo
Kenyan AA Kilimanjaro

Brewed Coffee
Decaffeinated Coffee
Espresso
Cappuccino
Mocha
Cafe Royal

Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Japanese Green Tea
Chinese Jasmine Tea
Chinese Oolong Tea
Indian Masala Tea

Hot Chocolate
Milo

Sparkling Mineral Water
Still Mineral Water

Apple Juice
Orange Juice
Pineapple Juice
Tomato Juice

Bitter Lemon
Coke
Coke Light
Ginger Ale
7-Up

Full Cream Milk
Low Fat Milk

Kiwi Flyer

Transit in Male

A brief walk across the apron to the immigration arrivals hall, with a Sri Lankan Airlines a/c landing with a roar as we do so. Despite transit being listed as a purpose of visit on the immigration card there are no signs for transit passengers, so I head to the almost empty immigration queue for non Maldivians. A long queue quickly builds behind me.

Once at the desk it is clear immigration do not want to process me and I'm directed to wait in the hall while they seek out an airline representative. About 20 minutes later I'm given a reprinted board pass and a lounge invite for the Finifenmaa lounge, before being escorted through a passage and up to departures.

The lounge is nicer than I expected. Toilets, several computers plus wireless. Some food and drinks. Some reading material and a tv. I just have long enough to freshen up and make my usual post in the Game thread (from a new country) before boarding is called.

Back down to security, where there is momentary confusion since I still have the immigration form tucked into my passport. Once they realise I transitted I am through. No shoe nonsense, belts or LAGs, just simple put bags through the xray machine and walk through the metal detector.

One fairly easy turnaround done. A few more to go.

Kiwi Flyer

MALE to SINGAPORE (MLE-SIN) on Singapore Airlines 777-200 in regional business class

Boarding was just beginning when I reached the gate lounge, and so I went straight outside and up the stairs. The load on this red-eye flight was also full, but we closed doors on time. Even though I was unsuccessful in OLCI'ing for my onward flights I should make the connection without a problem and have enough time for a shower.

I was woken from my pre-departure dozing to be asked about drink and meal choices. Not good. Normally on these red-eyes the crew let sleeping passengers to sleep.

I didn't get as much sleep as I'd like, just a couple of hours. Oh well, I have some more flights in which I can catch up on sleep.

We have a short taxi in on landing, and pull up to a gate next to transfer desk - handy for me.

Kiwi Flyer

Singapore Airlines
Business Class menu
Male to Singapore
October 2008

Supper

Create your gastronomic experience from our selection of tantalising options.

Starter

Prawns and mango salad

Main

Pan roasted chicken breast with assorted mushroom sauce, sauteed beans and smashed olive potatoes

Deep fried fish in Thai style masaman sauce, sauteed seasonal vegetables and steamed rice

Warm multi grain bread with beef pastrami, cheddar cheese and gherkin, potato salad

Finale

French walnut cake with vanilla sauce


Beverages

Champagne and wines

Charles Heidsieck
Of the three champagne houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name "Champagne Charlie". A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.

Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity.

Saint-Veran "Rives De Longsault" 2005 Domaine Des Deux Roches
Made from 100% Chardonnay grown on hillside vineyards with clay and limestone soils in Southern Burgundy, this Saint-Veran bears a great resemblance to its neighbour, the famous wine of Pouilly-Fuisse. A hint of white flowers on the nose, a full and harmonious fruit on the palate and a touch of minerality on the finish, all combine to show a pure and exciting expression of the Chardonnay grape. 2005 was an excellent vintage in Burgundy, now at its best.

Wines and port

Chateau Ramafort 2002 Cru Bourgeois Medoc
Chateau Ramafort's vineyard in the northern Medoc was first planted in the 17th century on the orders of King Louis XV. Three centuries later it passed into the hands of the Rothschilds of Chateau Lafite-Rothschild and in 1990 was purchased by the Charloux family, the current owners, who have continued to upgrade the quality. A 50/50 Cabernet Sauvignon-Merlot blend, aged for one year in small oak barrels, it has a fine ruby colour, an aroma of black fruits with a touch of vanilla and a harmonious dry finish that shows class and complexity.

Rive Barbera d'Asti "Il Cascinone" 2004 Araldica
From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils close to Asti where the low-yielding vines are 50 years old. The excellent 2004 vintage provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish.

Dow 2001 Late Bottled Vintage Port Portugal
A late bottled vintage port, usually shortened to LBV, is port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or "pipes" as they are known in the Duoro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine port, and a warm, smooth sweetness of finish, this LBV is of the highest quality.

Cocktails

Golden Spice
Singapore Sling
Silver Kris Sling
Daiquiri
Sunrise Breezer
Sweetness in Darkness
Sky High
Vodka Flush
Solitaire Dreams

Spirits

Campari
Dry Vermouth

Apple Bliss
Fruit Spritzer
Awaiting the Golden Dawn
Tropical Sparkle
Tropical Fizz

Cognac XO Otard
Smirnoff Red Label Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johhnie Walker Black Label
Gordon's Dry Gin
Jack Daniel's Tennessee Whiskey

Cointreau
Baileys Original Irish Cream

Beer - International Selection

Guinness Stout

Beverages

Brazil Santos Bourbon
Colombian Supremo
Kenyan AA Kilimanjaro

Brewed Coffee
Decaffeinated Coffee
Espresso
Cappuccino
Mocha
Cafe Royal

Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Japanese Green Tea
Chinese Jasmine Tea
Chinese Oolong Tea
Indian Masala Tea

Hot Chocolate
Milo

Sparkling Mineral Water
Still Mineral Water

Apple Juice
Orange Juice
Pineapple Juice
Tomato Juice

Bitter Lemon
Coke
Coke Light
Ginger Ale
7-Up

Full Cream Milk
Low Fat Milk

Kiwi Flyer

SINGAPORE to KATHMANDU (SIN-KTM) on Silkair A320 in business class

I checked in at the transfer desk. The agent was unable to check me in for the return flight, however, so I will have to push my luck in the 1 hour transit. Check in at Kathmandu closes 1 hour before departure (with a recommended check in time of 3 hours before departure!), and I'm not sure how well set up the airport is to handle transits. At least I have a fair bit of experience in short transits in some odd places around the world so I am not too fazed.

I had enough time for a quick visit to the lounge to shower and change, then headed out for the gate 30 minutes before departure. There was a reasonable queue, with loads high in economy and low in business class. Many passengers had hiking gear and so security took a bit longer than normal. There were also a number of monks.

Boarding was delayed. While I waited I filled in the arrival "card", which is really a flimsy piece of paper that appears to have been photocopied rather than printed. There is an instruction to not fold the card, but as the size is too big to fit in any shirt pocket this is ignored by most.

A pre-departure drink and moist towellette. After take-off DigEplayers are handed out in business class, and offered for rent (S$15) in economy. There is about 8 or so movies and tv programs loaded on the player. The screen is okay but not wonderful. Sound quality is poor, due in part to the cheap earpieces. A kick-stand holds the screen on an angle, but it is awkward as you are left with a choice of holding it in your hand, on your leg, on the tray table (but no room for food tray) or on the armrest (but no room for a drink). The seatback design means I can't even do the usual trick I do in NZ A320 or QF 767 dom config/737 trans-tasman of propping the player into the upper pocket for hands-free viewing at a suitable height and angle.

The meal is an early lunch and we are given a choice of eating early or late in the flight. There is a noodle chicken salad, poppadoms, bread rolls, hot dish, extra chilli ^, banana and walnut cake. The hot dish is a choice of butter chicken with potatoes or lamb curry and rice. No printed menu so I am unsure of the wine offering, other than there is one white and one red, served in mini bottles. The red was nice, and was in plentiful supply.

The crew passed through every 20 minutes or so topping up drinks and checking if we wanted anything else to eat.

I had intended to sleep but wasn't quite tired enough.

There wasn't much of a view until about an hour out of Kathmandu. First the great plains of northern India, then the peaks of the Himalayas were discerned in the distance peeking above some clouds. A few massive rivers wended their way across the land below us.

Then suddenly (or maybe I dozed off for a wee while?) the mountains appeared much closer. We started our descent while still over the plains. First gentle hills appeared, with wide braided rivers marking their passage with lots of brown colours amidst the greens of forest and farmlands. The hills align generally in parallel to the ranges.

As we got lower, and closer to Kathmandu, the hills become steeper, with deeper valleys in between. Here and there are villages connected by serpentine tracks/roads along the ridges and hillsides. We flew low over what appeared to be a pass and suddenly the wide openness of the Kathmandu valley was before us. Over the sprawling low rise city and land at the airport which is on a little plateau. As we taxi to the international terminal stands we pass lots of little aircraft used on domestic flights.

We'd arrived a bit early. Disembark by stairs to an awaiting bus. The first bus is used for just the 5 business class passengers and drives a short distance to the terminal.

Kiwi Flyer

In transit in Kathmandu

There is a transit desk just before immigration but this is unmanned. Given my tight schedule I'm loathe to hang around waiting for someone who may not turn up, so head to the without visa desk. There is no-one manning any desk, with or without visa. Maybe it is a lunch break or something?

Several minutes later officers turn up and begin processing us. When it was my turn, on learning I was in transit only, I was instructed to see an officer on another desk. He in turn told me I had to get a transit visa from the first desk. I hadn't picked up the form for visa on arrival so I went across to the far side of immigration to get one and scurried back to the first desk. By now there was a long queue building and perhaps two people had been processed. An hour may not be long enough to get through at this rate.

I started filling out the form while I pondered options if I missed the onward flight. But then the first officer stepped away from his desk to pull me out of the line and jump the entire queue. Yay - that saved at least 15 minutes.

I hand over the arrivals and visa application forms, my passport, US$25 and a photo (fortunately I carry spares for just such a need, otherwise I would have had a further delay getting a picture from the photo booth across the immigration hall). The officer hands me some more forms and directs me to a third desk. The guy on the third desk decides I've been given the wrong form and sends me back to the first officer. More paper shuffling and I go back to the third desk. This time he is satisfied, stamps the papers and sends me to a fourth desk to get the visa. Once that is affixed I am on my way.

Carry-on bags are xrayed going into the baggage claim area, and all bags are x-rayed again before customs. Then I'm out landside in the familiar scenes of taxi drivers, hustlers and people awaiting arriving friends family and clients in a big throng.

It is now 30 minutes before departure and I'm wondering if I'll still be able to check in or will I find the check in desk deserted? But first I have to xray my bags (yes for the third time in as many minutes) and get a pat down.

I'm in luck, check in is still open although I'm clearly a nuisance arriving at check in so late when they are trying to finalise the manifest. I wasn't sure if I'd need to pay the departure tax, some airports waive it for transit passengers. Kathmandu isn't one of them so off to the bank to pay US$23 for the stickers then back to check in desk to collect my passport, boarding pass, departure card (which I filled in while I waited), stickers, and of course my carry-ons.

Upstairs to immigration, with another xray of my bags and another pat-down. There were long lines at all the desks, but within moments of my arrival I was directed to an empty queue due to the imminent departure of my flight. My exit was quickly processed and I headed upstairs for the Executive Lounge which I had a pass for. This was a surprise to me as my enquiries with the airline had led me to believe there was no lounge available at Kathmandu.

I had just enough time to use the bathroom when I noticed boarding had commenced - I could see passengers climbing the stairs to the aircraft. So back downstairs to join the lengthy queues for security. The shops (and lounge) are all between immigration and security. Past security there is nothing more than a bare, crowded gate lounge. So most passengers wait until boarding commences before going through security. Unfortunately there are, today, several flights all leaving within minutes of each other. Thus long queues, except at the women-only line.

It took about 20 minutes to reach the head of the queue, yes close to scheduled departure time and I was still in a security queue. Bags xrayed again, another pat-down, and then a mandatory cursory manual inspection of the bags. I forgot to mention earlier, but no liquids nonsense here. Just as with Male, the bags go through xray and no need to take anything out or divest yourself of any clothing/footwear.

A check of my boarding pass (yet strangely not of my passport) and I was told to hurry to the gate. I was indeed second last to board the bus, which only had the last dozen or so stragglers for the flight.

Getting off the bus we had another pat-down before being allowed up the stairs. They are certainly keen on pat-downs and x-rays. I count 5 xrays and 4 pat-downs inside an hour!

I had made it, although it could easily have not turned out so well. 2 turnarounds done (probably the easiest two), more to come.

Kiwi Flyer

KATHMANDU to SINGAPORE (KTM-SIN) on Silkair A320 in business class

I was welcomed back by the crew, for they do a turnaround here too. Business class was very empty and so I had my pick of any empty seat.

We were a little late leaving, but not having a tight connection means I was unconcerned. The safety video wouldn't operate so a manual demonstration was done. To make matters worse the pa kept cutting out so it ended up being one of the slowest ever safety briefings.

We had a short wait at the end of the taxiway, waiting for a couple of flights to land including a DC10 of Bangladesh Airways.

Meal offering this time was a choice between chicken curry and rice, or fish and potatoes. Everything else was the same as the menu on the flight over, except desert was a cheesecake thing. They still had plenty of red wine.

I enjoyed the scenery for the first 15 minutes or so - better than the flight in. First we took off in the opposite direction to that which we landed, due to the terrain I guess as there is a big hill not too far away from one end of the runway. Then a turn over the city and another in front of an imposing range of hills. We climbed up the valley as there are no low passes to fly over in this direction. Good views of the Himalayas including Mount Everest, before we turned away across the lower hills and plains.

I managed to get a couple hours of needed sleep.

Another short taxi and pull up at a convenient gate. Things do seem to have changed. Okay 3 arrivals into SIN do not make a trend, but in previous years I nearly always got a long taxi and a horribly inconvenient gate when arriving at SIN on Singapore Airlines or Silkair.

Kiwi Flyer

SINGAPORE to DILI (SIN-DIL) on AustAsia Airlines operated by Silkair A320 in business class

I had been looking at the Silkair flights to Christmas Island (the Indian Ocean one, not the Pacific Ocean one) for a while and so was disappointed when these were discontinued. Malaysian Airlines has picked up the subsidised service from south-east asia to Christmas Island, so a future visit is not impossible. Given my round the world ticket required a minimum of 3 stopovers and the way the schedules worked out I had a spare day for a side trip anywhere I chose.

Since I wanted to go somewhere new (to me) and needed a buffer in case of delays this cut down my options. Then when I read that AustAsia Airlines was commencing flights to Dili, Timor Leste, I knew I'd found my side-trip. Although Silkair operates the flights, it is not a normal Silkair flight – so cannot be booked on the Silkair website, earns no points on Kris Flyer program, no award flights, etc.

However, the basic set-up is of Silkair, thus I was able to check in the night before. This time I was able to check in for the onward flight – I have no idea why I can for this semi-charter flight when I couldn't for a mainstream Silkair flight. This will make the 1 hour turn much easier, which is a relief as I'm sure Dili had no transit facilities (what would be the point given there is only a few commercial flights per week?). I headed to the lounge for a shower and a couple of drinks before the bar closed. Then settled in for the night catching up on messages, drinking coffees, reading some papers I needed to comment on. The T2 first class lounge was essentially deserted – at most there were 4 passengers. It was also rather cold with air-con on a bit high for my liking. Normally SIN airport and its lounges are set a bit warm for me, so this was a change. A lost a bit of work in the wee hours when a power surge reset the computers.

Another shower in the morning to freshen up and keep awake at least until after I was onboard, then off to the gate. Boarding was on time. Business class was full, but not economy class. We had a delay in pushing back due to a runway change and resulting congestion. We left some 25 minutes late.

No DigEplayer on today's flight. The meals and service were the same as the previous day's trip to Kathmandu. With a shorter flight there was less chance to sleep, but I managed an hour or so being woken when we land at Dili. We'd made up time en route thanks to the schedule having a bit of fat in it. We disembark by stairs.

By my reckoning I have now flown over 750,000 miles on Singapore Airlines and its subsidiary Silkair, the most of any airline although I have also flown over 600,000 miles on Air New Zealand and a considerable total distance on Qantas.

Kiwi Flyer

DILI to SINGAPORE (DIL-SIN) on AustAsia Airlines operated by Silkair A320 in business class

I was one of the first to reach immigration. It turned out to be painless and reminded me of Norfolk Island. It was simpler for the officer to escort me to security than entering me and exiting me from the country and going through the entry permit (visa) on arrival processes ^. No lounge here, so I wandered to stretch my legs.

The turn was done fairly quickly and we soon reboarded the aircraft. I sampled some more of the nice red wine and ended up reading most of the flight. It wasn't until we started descent into Singapore about 30 minutes early that I had my Homer Simpson moment, suddenly remembering that I wanted to sleep much of the flight for I have an awkward transit until an early hours of the morning departure – one it would be all too easy to crash asleep while waiting and miss the flight.

Kiwi Flyer

Apologies for the delay since my last update. I've been too busy to log on. I have just a little bit of time before my next flight - will see how I go.

Kiwi Flyer

SINGAPORE to CAIRO (SIN-CAI) on Singapore Airlines 777-200ER in business class

Another visit to the airside check in desk to check in, then a shower to freshen up and hopefully awaken a bit. I had several hours before departure and since T3 opened and shifted almost all the European flights to T3, the T2 lounge is very quiet late evening with few departures and very few of those having first class. The Cairo flight is actually the last Singapore Airlines flight of the night, and almost the last flight of any airlines (just a Qatar and an Emirates flight departing later).

Despite a couple of coffees I soon hit the head-drop stage of tiredness and struggled to keep awake. I did a couple of wee walks, which helped a little. I headed to the gate early - at least if I fall asleep in the gate lounge someone will make sure I make the flight!

At the gate the agents says "I've been looking for you". Normally this would make me perk up as a sign of an op-up, but as I know the flight is 2-class I wonder if they are wanting me to change seats. However, it is more mundane than that. The agent had noted I had a paper ticket and was looking out for me to collect the coupon.

The wait for boarding gave me time to fill in the Egypt arrivals card and stifle a few yawns. When we boarded I noted the menu was already in the seat back in front of me, but not any of the other amenities - headset, socks and mask get handed out after take off.

The business cabin was half empty which was a surprise. When I'd checked recently the flight had been zeroed out (no availability in any business or economy booking classes).

As I'd boarded early I had time for a couple of pre-departure drinks, and I also made my orders for post-departure drink and food.

After take-off the crew were a blur of activity. Hot towels, drinks, amenities, no-brand water bottles (a bit too much cost-cutting there in my opinion). Supper service was fast. As soon as you finished one course the plates were whisked away and only a few moments wait for the next course to be served. This is good, allowing us to maximise sleep.

I managed a few hours sleep, waking up in darkness as breakfast was being served about 1 hour 40 minutes before arrival.

Gradually the skies lightened as the dawn caught up with us. Below, through a dusty haze, a mountainous desert land was glimpsed. It wasn't until we were quite low over the sprawl of Cairo that the land could be clearly seen. We turned over the city to land.

The taxiways were dusty with tire tracks visible. It was a dusty day but not too hot and fairly calm.

Grab the arrival visa at one of the banks, and change some money. Then quickly through immigration and stroll through customs.

Kiwi Flyer

Time for my next flight. The updates of the past couple of days will have to wait a bit longer.

Kiwi Flyer

Looking at my records I see Cairo is the 41st destination flown to/from on Singapore Airlines/Silkair, which finally brings it past my total for Qantas although still trailling the 54 I've flown with Air New Zealand. I expect Qantas will be back in second spot later this year.

Kiwi Flyer

Singapore Airlines
Business Class menu
Singapore to Cairo
October 2008

Supper

Create your gastronomic experience from our selection of tantalising options.

Starter

Prawns with orange, assorted tomatoes and shaved fennel with choice of lemon vinaigrette or creamy thousand island dressing

Main

Snapper fillet in saffron vinaigrette with mussels, olives, zucchini flowers and pasta

Warm sesame bun with barbecued chicken and Jack cheese, fried potatoes

Singapore beef noodle soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Finale

Orange chocolate cake served with vanilla sauce


Snack menu

Fancy a snack in between your meals?
Simply take your pick from our range of delectable snacks and make your selection known to our cabin crew.

Noodles

Fish ball broth with kway teow or bee hoon noodles

Prawn noodles with soup

Vegetarian and non-vegetarian instant noodles

Sandwiches

Smoked Salmon with Mascarpone Cheese in Roasted Sesame Bun

Grilled Chicken and Tomato in Focaccia Bun

Roasted Capsicum and Santa Lucia Mozzarella Sandwich

Snacks

Roasted mixed nuts

Snickers Chocolate Bar

Cranberries

Doritos Nacho Cheese Tortilla Chips

Kjeldsens cookies

Bananas


Breakfast

Start your day on the right note, with a wholesome breakfast of your choice.

Prelude

A choice of apple, tomato or freshly squeezed orange juice

Sliced fresh fruit

Starter

Choice of cereals or yoghurt
Cornflakes or muesli with milk
Plain or fruit yoghurt

Main

Arabic style breakfast
Marrow with eggs, potato harra, spicy kofta ball with green chilli, halloumi and cherry tomato

Fried spicy rice vermicelli with prawns, fish cake, hard boiled egg, chives and lime

Poached eggs with Hollandaise sauce, chicken sausage, grilled tomato and potatoes

Breads

Assorted breakfast rolls
Butter - Fruit preserve

Your Breakfast Choice

This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out - if they do not receive your selection, you will be awakened in time for The Complete Breakfast.

The Complete Breakfast*
Take your pick of the Main Event from our scrumptious selections.
Served earliest 2.5 hours prior to arrival

Continental Breakfast*
Delight in this simple yet wholesome meal.
Served earliest 1.5 hours prior to arrival

* Kindly refer to the breakfast menu.


Beverages

Champagne and wines

Charles Heidsieck
Of the three champagne houses based in the historic city of Reims that bear the name Heidsieck, Charles Heidsieck is the most famous, being the oldest and the largest and having coined the name "Champagne Charlie". A perfect blend of the Chardonnay grape for elegance, Pinot Noir for body and a little Pinot Meunier for spiciness, this is a marvellously expressive champagne, lively on the nose, biscuity and creamy on the palate with rounded, dry finish.

Villa Franz Riesling Kabinett 2006 Hattenheimer Rheingau
Villa Franz, in the Hattenheim vineyards in the best part of Germany's famous Rheingau region, is the estate of Christian Ress, 5th generation of Ress wine producers. Only Riesling grapes are planted on these steep, terraced slopes that overlook the river Rhine. Silvery pale in colour, with a bouquet of white flowers of an early summer freshness, a delightfully ripe expression of citrus fruits on the palate and a refreshingly dry finish, this is a wine of great balance and purity.

Saint-Veran "Rives De Longsault" 2005 Domaine Des Deux Roches
Made from 100% Chardonnay grown on hillside vineyards with clay and limestone soils in Southern Burgundy, this Saint-Veran bears a great resemblance to its neighbour, the famous wine of Pouilly-Fuisse. A hint of white flowers on the nose, a full and harmonious fruit on the palate and a touch of minerality on the finish, all combine to show a pure and exciting expression of the Chardonnay grape. 2005 was an excellent vintage in Burgundy, now at its best.

Wines and port

Chateau Ramafort 2002 Cru Bourgeois Medoc
Chateau Ramafort's vineyard in the northern Medoc was first planted in the 17th century on the orders of King Louis XV. Three centuries later it passed into the hands of the Rothschilds of Chateau Lafite-Rothschild and in 1990 was purchased by the Charloux family, the current owners, who have continued to upgrade the quality. A 50/50 Cabernet Sauvignon-Merlot blend, aged for one year in small oak barrels, it has a fine ruby colour, an aroma of black fruits with a touch of vanilla and a harmonious dry finish that shows class and complexity.

Rive Barbera d'Asti "Il Cascinone" 2004 Araldica
From one of the most famous wine towns in the Piedmont region in northwest Italy, this wine comes from south-facing slopes on clay soils close to Asti where the low-yielding vines are 50 years old. The excellent 2004 vintage provides a vibrant ruby colour, a nose of black cherries and plums, warm fruit flavours and spice on the palate and an elegant dry finish.

Dow 2001 Late Bottled Vintage Port Portugal
A late bottled vintage port, usually shortened to LBV, is port from a single, high quality vintage, bottled after four to five years spent maturing in large oak barrels, or "pipes" as they are known in the Duoro. Deep ruby in colour, with all the spice, bramble fruit and concentration typical of a fine port, and a warm, smooth sweetness of finish, this LBV is of the highest quality.

Cocktails

Golden Spice
Singapore Sling
Silver Kris Sling
Daiquiri
Sunrise Breezer
Sweetness in Darkness
Sky High
Vodka Flush
Solitaire Dreams

Spirits

Campari
Dry Vermouth

Apple Bliss
Fruit Spritzer
Awaiting the Golden Dawn
Tropical Sparkle
Tropical Fizz

Cognac XO Otard
Smirnoff Red Label Vodka
Chivas Regal Scotch Whisky
Bacardi Superior
Johhnie Walker Black Label
Gordon's Dry Gin
Jack Daniel's Tennessee Whiskey

Cointreau
Baileys Original Irish Cream

Beer - International Selection

Guinness Stout

Beverages

Brazil Santos Bourbon
Colombian Supremo
Kenyan AA Kilimanjaro

Brewed Coffee
Decaffeinated Coffee
Espresso
Cappuccino
Mocha
Cafe Royal

Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Japanese Green Tea
Chinese Jasmine Tea
Chinese Oolong Tea
Indian Masala Tea

Hot Chocolate
Milo

Sparkling Mineral Water
Still Mineral Water

Apple Juice
Orange Juice
Pineapple Juice
Tomato Juice

Bitter Lemon
Coke
Coke Light
Ginger Ale
7-Up

Full Cream Milk
Low Fat Milk

Kiwi Flyer

EGYPT

Despite arriving early morning, I'd booked accommodation for the night before so that I could maximise my time by hitting the ground running. I ended up staying at Holiday Inn Citystars, which is a bit out of the way (although close to the airport), because all the chain hotels were either sold out or charging a very high rate. Even the Holiday Inn was going for US$800 a night (+ taxes), which is excessive in my view. The hotel is nice, but not that nice. Fortunately I managed to nab Point Break awards ^

So by 7am I was checked in, getting refreshed and soon being driven to Suez, my first port of call for the day. In a day and a half I managed to visit Giza and Sakkarah, the old town, the Egyptian museum, and do some wandering in and around the bazaar. Normally having a guide is anathema to me, but in this case it saved a lot of time and allowed me to pack much more in. Fairly cheap too.