A few flights to end 2011
#76
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
AUCKLAND to SINGAPORE (AKL-SIN) on Singapore Airlines 777-200ER in business, refitted regional seats
I managed to stay awake until boarding in the early hours of the morning. The lounge was empty except for staff clearing up so I thought I'd somehow missed hearing the boarding call. The monitors showed "boarding" but that doesn't mean anything because in Auckland the status is auto-timed based on departure time and not updated for actual boarding status. Since it was only about 30 minutes to departure I figured I had somehow missed the call and left for the gate. When I arrived, boarding had not yet commenced.
The flight was oversold however upon boarding there were 2 empty seats in business class. I guess they either no-showed or were moved onto Air New Zealand's late night departures to Shanghai or Hong Kong. The passenger beside me was across the aisle from these free seats and while I was thinking hmmm would be nice to switch and get some more space he moved across.
Pre-departure drinks a choice of champagne, water or orange juice. Headphones, menu, socks and eye mask were handed out. A hot towel. Drinks order and asked if we wanted to have supper and/or breakfast (i.e. do we want to be woken for either meal if asleep). This flight is quite a long red-eye (10:30) and so my choice of meals depends on what I am doing afterwards - if visiting Singapore I might skip supper and have breakfast, if continuing on a short flight I may have supper and skip breakfast or have breakfast if awake and nap on the next flight, and if continuing on a long flight I prefer to have supper and skip breakfast in order to spread my sleep budget across 2 longhaul flights.
The post take-off drink was quickly served despite the seatbelt sign remaining on, but the cabin crew were soon ordered to take their seats. No turbulence occured and about 90 minutes later meal service resumed, albeit minus any hot drinks for the seatbelt sign remained on and SQ has for the past few years had a policy of no hot drinks if seatbelt sign is lighted.
I watched a movie before supper, and part of another during meal service before I fell asleep. The seatbelt sign had been on all that time with no turbulence. When I awoke as breakfast was being served the seatbelt sign was on (still or again), with no turbulence felt, and came off only briefly about 45 minutes before landing. I skipped breakfast and asked for a couple of kenyan coffees in the brief interval in which hot drinks were allowed so as to awaken properly.
We landed on time.
I managed to stay awake until boarding in the early hours of the morning. The lounge was empty except for staff clearing up so I thought I'd somehow missed hearing the boarding call. The monitors showed "boarding" but that doesn't mean anything because in Auckland the status is auto-timed based on departure time and not updated for actual boarding status. Since it was only about 30 minutes to departure I figured I had somehow missed the call and left for the gate. When I arrived, boarding had not yet commenced.
The flight was oversold however upon boarding there were 2 empty seats in business class. I guess they either no-showed or were moved onto Air New Zealand's late night departures to Shanghai or Hong Kong. The passenger beside me was across the aisle from these free seats and while I was thinking hmmm would be nice to switch and get some more space he moved across.
Pre-departure drinks a choice of champagne, water or orange juice. Headphones, menu, socks and eye mask were handed out. A hot towel. Drinks order and asked if we wanted to have supper and/or breakfast (i.e. do we want to be woken for either meal if asleep). This flight is quite a long red-eye (10:30) and so my choice of meals depends on what I am doing afterwards - if visiting Singapore I might skip supper and have breakfast, if continuing on a short flight I may have supper and skip breakfast or have breakfast if awake and nap on the next flight, and if continuing on a long flight I prefer to have supper and skip breakfast in order to spread my sleep budget across 2 longhaul flights.
The post take-off drink was quickly served despite the seatbelt sign remaining on, but the cabin crew were soon ordered to take their seats. No turbulence occured and about 90 minutes later meal service resumed, albeit minus any hot drinks for the seatbelt sign remained on and SQ has for the past few years had a policy of no hot drinks if seatbelt sign is lighted.
I watched a movie before supper, and part of another during meal service before I fell asleep. The seatbelt sign had been on all that time with no turbulence. When I awoke as breakfast was being served the seatbelt sign was on (still or again), with no turbulence felt, and came off only briefly about 45 minutes before landing. I skipped breakfast and asked for a couple of kenyan coffees in the brief interval in which hot drinks were allowed so as to awaken properly.
We landed on time.
#77
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Auckland to Singapore
January 2012
Supper Menu
Starter
Chicken and glass noodle salad
Main
Duck leg confit with honey flavoured mashed sweet potato, braised baby leeks and gremolata
Pan fried orange roughy in garlic sauce
with sauteed capsicums and boiled parsley potatoes
Stir fried pork with mushrooms, vegetables and steamed rice
Finale
Berry layered mousse
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia with roast beef and char-grilled vegetables
Focaccia with cheese, carrots and pineapple
Snacks
Assorted nuts
Muesli bar
Cookies
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereal or yoghurt
Granola with milk
Plain or fruit yoghurt
Main
Stuffed French toast with orange cream cheese, caramelized banana and strawberry compote
Seafood beehoon
Fried rice vermicelli with braised prawns, scallops and garnished with Chinese greens, mushroom and egg
Scrambled egg on potatoes
with roasted vine tomato and breakfast ham
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 d'Arenberg The Olive Grove Chardonnay, McLaren Vale, Australia
d'Arenberg founded in 1912 is one of McLaren Vale's most exciting wineries and "wild haired" winemaker Chester Osborne has a strong international following for his wines. This coastal region, with its dry mediterranean climate, is known for its wine and olives hence the name The Olive Grove. This chardonnay combines ripe flavours with freshness, this is achieved by careful blending of oaked and unoaked components of the blend.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
Red Wine
2007 Chateau La Garde Pessac-Leognan Bordeaux, France
This 42.6-hectare estate in Bordeaux's northern Graves region produces wines that are a perfect half-way-house between those from Saint-Emillion, where the rich ripeness of the Merlot grape dominates, and the Medoc, where the firmer, more tannic Cabernet Sauvignon is to the fore. Its impressive deep colour leads to aromas of blackberry and blueberry, the palate showing a concentrated berry fruit character with impressive freshness and elegance. 2007 was a good vintage which is developing well compared to the harder 2006s.
or
2008 Brolio Chianti Classico Tuscany, Italy
The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best.
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Golden Spice
Fruit Spritzer
Awaiting The Golden Dawn
Citrus Royale
Tropical Fizz
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Auckland to Singapore
January 2012
Supper Menu
Starter
Chicken and glass noodle salad
Main
Duck leg confit with honey flavoured mashed sweet potato, braised baby leeks and gremolata
Pan fried orange roughy in garlic sauce
with sauteed capsicums and boiled parsley potatoes
Stir fried pork with mushrooms, vegetables and steamed rice
Finale
Berry layered mousse
Gourmet cheese with garnishes
Gourmet coffees & selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Vegetarian and non-vegetarian instant noodles
Sandwiches
Focaccia with roast beef and char-grilled vegetables
Focaccia with cheese, carrots and pineapple
Snacks
Assorted nuts
Muesli bar
Cookies
A selection from the fruit basket
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereal or yoghurt
Granola with milk
Plain or fruit yoghurt
Main
Stuffed French toast with orange cream cheese, caramelized banana and strawberry compote
Seafood beehoon
Fried rice vermicelli with braised prawns, scallops and garnished with Chinese greens, mushroom and egg
Scrambled egg on potatoes
with roasted vine tomato and breakfast ham
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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
SQ282C AKL-SIN (S1/SN1/B) 26-1.1 01-02 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 d'Arenberg The Olive Grove Chardonnay, McLaren Vale, Australia
d'Arenberg founded in 1912 is one of McLaren Vale's most exciting wineries and "wild haired" winemaker Chester Osborne has a strong international following for his wines. This coastal region, with its dry mediterranean climate, is known for its wine and olives hence the name The Olive Grove. This chardonnay combines ripe flavours with freshness, this is achieved by careful blending of oaked and unoaked components of the blend.
2010 Mud House Sauvignon Blanc, Marlborough, New Zealand
New Zealand's Marlborough region is home to many of the world's most distinctive Sauvignon Blanc wines, and Mud House is one of Marlborough's most respected producers. The grapes for this wine were grown in the sub-regions of Wairau, Awatere and Ure Valleys, and the wine made by Nadine Worley. This wine's racy and vibrant style has a strong international reputation and is typified by a lifted herbaceous leafy aroma and crisp mouthwatering acidity and wonderful freshness.
Red Wine
2007 Chateau La Garde Pessac-Leognan Bordeaux, France
This 42.6-hectare estate in Bordeaux's northern Graves region produces wines that are a perfect half-way-house between those from Saint-Emillion, where the rich ripeness of the Merlot grape dominates, and the Medoc, where the firmer, more tannic Cabernet Sauvignon is to the fore. Its impressive deep colour leads to aromas of blackberry and blueberry, the palate showing a concentrated berry fruit character with impressive freshness and elegance. 2007 was a good vintage which is developing well compared to the harder 2006s.
or
2008 Brolio Chianti Classico Tuscany, Italy
The Ricasoli family built the historic Castello di Brolio in 1141 and the ancestor of current owner Barone Francesco Ricasoli laid down the rules for the wines of Chianti in the late 1800s. Produced principally from Tuscany's most famous grape variety Sangiovese that gives the intense ruby colour, the wine shows aromas of red berry fruit with liquorice spice, great depth of flavour on the palate with a velvety yet firm finish. 2008 was an excellent vintage that is now showing its best.
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Golden Spice
Fruit Spritzer
Awaiting The Golden Dawn
Citrus Royale
Tropical Fizz
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
#78
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
SINGAPORE transit #3
Our arrival gate was at the end of A pier so I enjoyed the walk to the lounge as a chance to stretch legs properly. I was welcomed back to the lounge. After a shower to freshen up I had enough time to catch up on messages before heading to the nearby gate 18 minutes prior to departure in order to beat the 10 minute gate closure deadline.
Our arrival gate was at the end of A pier so I enjoyed the walk to the lounge as a chance to stretch legs properly. I was welcomed back to the lounge. After a shower to freshen up I had enough time to catch up on messages before heading to the nearby gate 18 minutes prior to departure in order to beat the 10 minute gate closure deadline.
#79
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
SINGAPORE to LONDON HEATHROW (SIN-LHR) on Singapore Airlines 777-300ER in business
Security was devoid of passengers when I arrived, which is a bit unusual - normally there are lots of people arriving at the gate at the last minute. I was greeted at the xray and whisked onboard, with the door shutting a moment behind me and a good 10 minutes early.
The flight was very full, with just 1 empty seat in first. The forward mini-cabin, however, had only 6 passengers because the other 2 seats were reserved for pilots.
A water bottle and menu were already in my seat and I was quickly offered a drink (no bubbles - eek!), a hot towel, socks and eye mask, and had my breakfast order taken (or in my case confirming the book the cook option I had pre-ordered was still acceptable or did I want to switch to an item from the menu).
Breakfast was served shortly after take-off. They forgot my drink request and I had to ask again, which promptly drew profuse apologies. I ate slowly while watching a movie and reading. I then had a few hours sleep and spent the rest of the flight alternately resting eyes/dozing and watching a tv show plus having a drink. The second meal service began about 3 hours before landing, and in between some passengers took advantage of the snack service upon request.
With our early departure we were looking to land very early but instead got a scenic descent. First parallel to the River Thames but well north of it, turning somewhere north of Heathrow to return east again north of the River Thames but rather closer, turning again seaward of Greenwich to track along the River Thames and finally landing. We still arrived a little early.
Security was devoid of passengers when I arrived, which is a bit unusual - normally there are lots of people arriving at the gate at the last minute. I was greeted at the xray and whisked onboard, with the door shutting a moment behind me and a good 10 minutes early.
The flight was very full, with just 1 empty seat in first. The forward mini-cabin, however, had only 6 passengers because the other 2 seats were reserved for pilots.
A water bottle and menu were already in my seat and I was quickly offered a drink (no bubbles - eek!), a hot towel, socks and eye mask, and had my breakfast order taken (or in my case confirming the book the cook option I had pre-ordered was still acceptable or did I want to switch to an item from the menu).
Breakfast was served shortly after take-off. They forgot my drink request and I had to ask again, which promptly drew profuse apologies. I ate slowly while watching a movie and reading. I then had a few hours sleep and spent the rest of the flight alternately resting eyes/dozing and watching a tv show plus having a drink. The second meal service began about 3 hours before landing, and in between some passengers took advantage of the snack service upon request.
With our early departure we were looking to land very early but instead got a scenic descent. First parallel to the River Thames but well north of it, turning somewhere north of Heathrow to return east again north of the River Thames but rather closer, turning again seaward of Greenwich to track along the River Thames and finally landing. We still arrived a little early.
#80
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
Singapore to London
January 2012
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Granola with milk
Plain or fruit yoghurt
Main
Khao Thom
Thai rice porridge with pork and minced pork balls
Waffle with wild cherry compote, ricotta cheese and honey
Baked crepe with scrambled eggs, veal sausages, roasted tomato and potatoes
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Instant chicken noodle or flavour of the month
Vegetarian and non-vegetarian instant noodles
Sandwiches
Soya chicken with pickled ginger in ciabatta
Smoked salmon with tapenade in focaccia
Roasted vegetable and cheddar cheese in onion ciabatta
Snacks
Assorted nuts
Ferrero Rocher chocolate bar
Granola cereal bar
Lay's potato chips
Assorted biscuits
A selection from the fruit basket
Lunch Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Mesclun with Oriental lobster salad with melon
Main
Veal "blanquette" with paparika, baby carrots, wild mushrooms and crystalised baby turnip
Braised duck with yam rice
A Singapore local dish of duck braised in soya sauce served with yam rice, braised egg and peanuts
Seafood crepe with grilled vegetables
Pla Kao Lard Prik
Thai style deep fried garoupa fillet with mixed vegetables and steamed rice
Finale
Pistachio macaroon with raspberry
Movenpick tiramisu ice cream with coffee sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 d'Arenberg The Olive Grove Chardonnay, McLaren Vale, Australia
d'Arenberg founded in 1912 is one of McLaren Vale's most exciting wineries and "wild haired" winemaker Chester Osborne has a strong international following for his wines. This coastal region, with its dry mediterranean climate, is known for its wine and olives hence the name The Olive Grove. This chardonnay combines ripe flavours with freshness, this is achieved by careful blending of oaked and unoaked components of the blend.
Tinpot Hut Sauvignon Blanc 2008, Marlborough, New Zealand
Most Marlborough Sauvignon Blanc wines are quite herbaceous with pronounced leafy characters. This wine is quite atypical as the grapes are predominately from Blind River in the Awatere Valley which is drier and less fertile than the main valley floor. The result is a lively wine with strong lemony character, bracing acidity, pronounced minerality and overall freshness. Tinpot Hut takes its name from an old mustering shed in the remote hills of the region. It is made by highly rated winemaker Fiona Turner.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2007 Chateau La Garde Pessac-Leognan Bordeaux, France
This 42.6-hectare estate in Bordeaux's northern Graves region produces wines that are a perfect half-way-house between those from Saint-Emillion, where the rich ripeness of the Merlot grape dominates, and the Medoc, where the firmer, more tannic Cabernet Sauvignon is to the fore. Its impressive deep colour leads to aromas of blackberry and blueberry, the palate showing a concentrated berry fruit character with impressive freshness and elegance. 2007 was a good vintage which is developing well compared to the harder 2006s.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Golden Spice
Fruit Spritzer
Awaiting The Golden Dawn
Citrus Royale
Tropical Fizz
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
Singapore to London
January 2012
Breakfast Menu
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Granola with milk
Plain or fruit yoghurt
Main
Khao Thom
Thai rice porridge with pork and minced pork balls
Waffle with wild cherry compote, ricotta cheese and honey
Baked crepe with scrambled eggs, veal sausages, roasted tomato and potatoes
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Instant chicken noodle or flavour of the month
Vegetarian and non-vegetarian instant noodles
Sandwiches
Soya chicken with pickled ginger in ciabatta
Smoked salmon with tapenade in focaccia
Roasted vegetable and cheddar cheese in onion ciabatta
Snacks
Assorted nuts
Ferrero Rocher chocolate bar
Granola cereal bar
Lay's potato chips
Assorted biscuits
A selection from the fruit basket
Lunch Menu
Prelude
Satay
With onion, cucumber and spicy peanut sauce
Starter
Mesclun with Oriental lobster salad with melon
Main
Veal "blanquette" with paparika, baby carrots, wild mushrooms and crystalised baby turnip
Braised duck with yam rice
A Singapore local dish of duck braised in soya sauce served with yam rice, braised egg and peanuts
Seafood crepe with grilled vegetables
Pla Kao Lard Prik
Thai style deep fried garoupa fillet with mixed vegetables and steamed rice
Finale
Pistachio macaroon with raspberry
Movenpick tiramisu ice cream with coffee sauce
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
SQ308QC SIN-LHR (B/SN1/L) 101-1.1 01 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 d'Arenberg The Olive Grove Chardonnay, McLaren Vale, Australia
d'Arenberg founded in 1912 is one of McLaren Vale's most exciting wineries and "wild haired" winemaker Chester Osborne has a strong international following for his wines. This coastal region, with its dry mediterranean climate, is known for its wine and olives hence the name The Olive Grove. This chardonnay combines ripe flavours with freshness, this is achieved by careful blending of oaked and unoaked components of the blend.
Tinpot Hut Sauvignon Blanc 2008, Marlborough, New Zealand
Most Marlborough Sauvignon Blanc wines are quite herbaceous with pronounced leafy characters. This wine is quite atypical as the grapes are predominately from Blind River in the Awatere Valley which is drier and less fertile than the main valley floor. The result is a lively wine with strong lemony character, bracing acidity, pronounced minerality and overall freshness. Tinpot Hut takes its name from an old mustering shed in the remote hills of the region. It is made by highly rated winemaker Fiona Turner.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2007 Chateau La Garde Pessac-Leognan Bordeaux, France
This 42.6-hectare estate in Bordeaux's northern Graves region produces wines that are a perfect half-way-house between those from Saint-Emillion, where the rich ripeness of the Merlot grape dominates, and the Medoc, where the firmer, more tannic Cabernet Sauvignon is to the fore. Its impressive deep colour leads to aromas of blackberry and blueberry, the palate showing a concentrated berry fruit character with impressive freshness and elegance. 2007 was a good vintage which is developing well compared to the harder 2006s.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Golden Spice
Fruit Spritzer
Awaiting The Golden Dawn
Citrus Royale
Tropical Fizz
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
#82
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
LONDON transit #3
So just a few days after I'd been here I was back at T3 transfer desk trying to check in and without much initial success. I was given a boarding pass but the codes showing my FF details were not displaying correctly. I asked for it to be fixed and after a few failed attempts the agent turned the screen enough to point out my FF number.
"What's that KR in front of the number?"
"That's the airline code."
I politely insisted it wasn't (the Asiana card even helpfully prints OZ in front of the number) and to humour me more than in any real hopes of success the agent resubmitted without the KR. Success.
I trudged off to the lounge battling the peak travel season crowds in the shopping area en route. Inside I was welcomed into the first class lounge and asked if I wanted to be moved to the earlier flight. I indicated I'd be okay with switching if they wished - I thought that would be less rush to grab a shower at my next transit airport. I'd also noticed both flights were rather full, so I hoped my offer, such as it was, would not mean missing out on a potential op-up.
Later on the lounge agent came by and said they no longer expected to be overbooked so they would not ask me to switch flights.
The transit was longer than I'd prefered (normally I'd have taken the earlier flight) so I worked while battling tiredness and the painfully slow internet connection.
So just a few days after I'd been here I was back at T3 transfer desk trying to check in and without much initial success. I was given a boarding pass but the codes showing my FF details were not displaying correctly. I asked for it to be fixed and after a few failed attempts the agent turned the screen enough to point out my FF number.
"What's that KR in front of the number?"
"That's the airline code."
I politely insisted it wasn't (the Asiana card even helpfully prints OZ in front of the number) and to humour me more than in any real hopes of success the agent resubmitted without the KR. Success.
I trudged off to the lounge battling the peak travel season crowds in the shopping area en route. Inside I was welcomed into the first class lounge and asked if I wanted to be moved to the earlier flight. I indicated I'd be okay with switching if they wished - I thought that would be less rush to grab a shower at my next transit airport. I'd also noticed both flights were rather full, so I hoped my offer, such as it was, would not mean missing out on a potential op-up.
Later on the lounge agent came by and said they no longer expected to be overbooked so they would not ask me to switch flights.
The transit was longer than I'd prefered (normally I'd have taken the earlier flight) so I worked while battling tiredness and the painfully slow internet connection.
#83
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
First Class menu
London First Class Lounge
January 2012
Breakfast Menu
Available from 07.30 to 12.00 from your host/hostess
Scrambled eggs with baked beans
Mini omelettes served with round bread
Hot Chinese pot noodles
Bacon & tomato / ham & cheese toasty
Mozzarella & slow roasted tomato panini
Congee with accompaniments
From the Buffet
Selection of breakfast cereals
Selection of cooked croissants & danish
Organic low fat yoghurt
Char siu buns (steamed)
Fruit selection
Fresh juices
Selection of cheese and biscuits
Sandwich platters
Slices cake, muffins
Afternoon Menu
Available from 12.00 to 16.00 from your host/hostess
Afternoon tea for 1 or 2
Platter of sandwiches, cakes and scones
served with herb or fruit tea of your choice
From the Buffet
Selection of afternoon cakes
Traditional scones with clotted cream and preserves
Cut fruit plate
Selection of cheese and biscuits
Sandwiches of the day
A La Carte
Available from 16.00 to 21.30
(Starter)
Miso soup
Sushi platter
served with wasabi, soy sauce and ginger
Dim sum selection
sweet / savoury
(Main)
Singapore laksa
rice noodles served in a spicy coconut broth, garnished with fresh prawns, fishcakes, tofu puffs and bean sprouts
Roast pork noodle
red roast pork sliced with chilli noodles, topping with freshly cut pok-choi
Fish 'n' fried noodles
served with freshly cut cucumber and natural yoghurt / soya sauce and red-chilli
Fish 'n' leek pie
smoked salmon-haddock, prawn and leek filling served with fresh garden salad
Sausage 'n' mash
traditional Cumberland sausage served with creamy mashed potato and onion gravy
Vegetable tikka masala
selection of vegetables in a mild creamy tikka masala sauce, served with rice / naan bread
From the Buffet
Selection of hot finger buffet items
Dim sum, fruit plate, sliced cake
Selection of cheese and biscuits
Sandwiches of the day
Beverages
Champagnes
Moet Chandon
Pannier Brut
Red Wines
Fleurie
Tenuta di Ceppaiano
Shiraz
White Wines
Sancerre
Alamos (Chardonnay)
From the Bar
A selection of : -
spirits,
vermouths
non alcoholic-beers, cider
soft drinks
First Class menu
London First Class Lounge
January 2012
Breakfast Menu
Available from 07.30 to 12.00 from your host/hostess
Scrambled eggs with baked beans
Mini omelettes served with round bread
Hot Chinese pot noodles
Bacon & tomato / ham & cheese toasty
Mozzarella & slow roasted tomato panini
Congee with accompaniments
From the Buffet
Selection of breakfast cereals
Selection of cooked croissants & danish
Organic low fat yoghurt
Char siu buns (steamed)
Fruit selection
Fresh juices
Selection of cheese and biscuits
Sandwich platters
Slices cake, muffins
Afternoon Menu
Available from 12.00 to 16.00 from your host/hostess
Afternoon tea for 1 or 2
Platter of sandwiches, cakes and scones
served with herb or fruit tea of your choice
From the Buffet
Selection of afternoon cakes
Traditional scones with clotted cream and preserves
Cut fruit plate
Selection of cheese and biscuits
Sandwiches of the day
A La Carte
Available from 16.00 to 21.30
(Starter)
Miso soup
Sushi platter
served with wasabi, soy sauce and ginger
Dim sum selection
sweet / savoury
(Main)
Singapore laksa
rice noodles served in a spicy coconut broth, garnished with fresh prawns, fishcakes, tofu puffs and bean sprouts
Roast pork noodle
red roast pork sliced with chilli noodles, topping with freshly cut pok-choi
Fish 'n' fried noodles
served with freshly cut cucumber and natural yoghurt / soya sauce and red-chilli
Fish 'n' leek pie
smoked salmon-haddock, prawn and leek filling served with fresh garden salad
Sausage 'n' mash
traditional Cumberland sausage served with creamy mashed potato and onion gravy
Vegetable tikka masala
selection of vegetables in a mild creamy tikka masala sauce, served with rice / naan bread
From the Buffet
Selection of hot finger buffet items
Dim sum, fruit plate, sliced cake
Selection of cheese and biscuits
Sandwiches of the day
Beverages
Champagnes
Moet Chandon
Pannier Brut
Red Wines
Fleurie
Tenuta di Ceppaiano
Shiraz
White Wines
Sancerre
Alamos (Chardonnay)
From the Bar
A selection of : -
spirits,
vermouths
non alcoholic-beers, cider
soft drinks
#84
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
LONDON HEATHROW to SINGAPORE (LHR-SIN) on Singapore Airlines A380-800 in business
When the time came to board we were asked to remain in the lounge for a few more minutes as the gate area was too full. I waited about 15 minutes and having noted almost everyone else had left the lounge by now ambled down to the gate almost at the end of the pier and alongside the Qantas A380 which was also headed to Singapore.
No magical beep so I took my selected seat and settled in. Menu and headset were in the seat pocket already. Soon after I was seated I was offered pre-departure drinks, socks and my meal and drink orders were taken.
If I was only flying to Singapore I would have fallen asleep very quickly as I was rather tired but wanting to manage my total sleep time I forced myself to stay awake for supper and a couple of movies before drifting off. The kenyan coffee I had early in the flight did just enough to revive me.
I like flying in the A380 - it is quieter and I notice the higher cabin air pressure. The tail camera is nice too. The business class seat is basically the same as on 77W but slightly wider and the window seats have a little side bin good for putting papers or a purse in but not much else. The bathrooms however are both smaller than 77W and there are only 4 for 60 business seats, so expect to queue more for the loo - especially just after supper and at the start of descent.
We landed slightly late and taxiied past 2 Qantas A380s to our gate. I subsequently found out that the daytime departure from London to Singapore had hit severe turbulence over India to the extent a few passengers had minor injuries. I hadn't noticed any bumps flying to or from London.
I got a reasonable sleep but awoke before breakfast, the service of which commenced 3 hours before departure. This is a little earlier than normal - perhaps because of the full load, or perhaps they were expecting turbulence close to our destination.
When the time came to board we were asked to remain in the lounge for a few more minutes as the gate area was too full. I waited about 15 minutes and having noted almost everyone else had left the lounge by now ambled down to the gate almost at the end of the pier and alongside the Qantas A380 which was also headed to Singapore.
No magical beep so I took my selected seat and settled in. Menu and headset were in the seat pocket already. Soon after I was seated I was offered pre-departure drinks, socks and my meal and drink orders were taken.
If I was only flying to Singapore I would have fallen asleep very quickly as I was rather tired but wanting to manage my total sleep time I forced myself to stay awake for supper and a couple of movies before drifting off. The kenyan coffee I had early in the flight did just enough to revive me.
I like flying in the A380 - it is quieter and I notice the higher cabin air pressure. The tail camera is nice too. The business class seat is basically the same as on 77W but slightly wider and the window seats have a little side bin good for putting papers or a purse in but not much else. The bathrooms however are both smaller than 77W and there are only 4 for 60 business seats, so expect to queue more for the loo - especially just after supper and at the start of descent.
We landed slightly late and taxiied past 2 Qantas A380s to our gate. I subsequently found out that the daytime departure from London to Singapore had hit severe turbulence over India to the extent a few passengers had minor injuries. I hadn't noticed any bumps flying to or from London.
I got a reasonable sleep but awoke before breakfast, the service of which commenced 3 hours before departure. This is a little earlier than normal - perhaps because of the full load, or perhaps they were expecting turbulence close to our destination.
#85
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore Airlines
Business Class menu
London to Singapore
January 2012
Supper Menu
Starter
Triology of salmon
Hot smoked salmon, smoked salmon and gravadlax with mesclun and feta cheese
Main
Pan roasted chicken with roasted peppers, artichokes, braised shallots, green and black Chairgnola olive sauce
Braised pork with yam in preserved red beancurd, leafy greens, carrots, cauliflower and steamed rice
Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine
Thai style fried fish with spicy sauce served with seasonal vegetables and steamed rice
Finale
Vanilla mousse with coffee sauce
Chocolate mint cake
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Macaroni in light chicken broth garnished with Chinese greens and sliced chicken
Vegetarian and non-vegetarian instant noodles
Sandwiches
Chicken, bacon and rocket foccacia
Ham and iceberg lettuce foccacia
Cheddar, onion chutney and lettuce foccacia
Houmous, pepper and rocket foccacia
Snacks
Assorted nuts
Chocolate bar
Cereal bar
Chips
Assorted biscuit
A selection from the fruit basket
Before Touch-Down
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or All-bran with milk
Plain or fruit yoghurt
Main
Egg noodles with braised beef brisket, mushrooms and leafy greens
Kedgeree
Poached and smoked haddock cooked with rice, tomato and egg
Fine herbs omelette with chicken sausage, grilled tomato, mushrooms and potatoes
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 d'Arenberg The Olive Grove Chardonnay, McLaren Vale, Australia
d'Arenberg founded in 1912 is one of McLaren Vale's most exciting wineries and "wild haired" winemaker Chester Osborne has a strong international following for his wines. This coastal region, with its dry mediterranean climate, is known for its wine and olives hence the name The Olive Grove. This chardonnay combines ripe flavours with freshness, this is achieved by careful blending of oaked and unoaked components of the blend.
Tinpot Hut Sauvignon Blanc 2008, Marlborough, New Zealand
Most Marlborough Sauvignon Blanc wines are quite herbaceous with pronounced leafy characters. This wine is quite atypical as the grapes are predominately from Blind River in the Awatere Valley which is drier and less fertile than the main valley floor. The result is a lively wine with strong lemony character, bracing acidity, pronounced minerality and overall freshness. Tinpot Hut takes its name from an old mustering shed in the remote hills of the region. It is made by highly rated winemaker Fiona Turner.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2007 Chateau La Garde Pessac-Leognan Bordeaux, France
This 42.6-hectare estate in Bordeaux's northern Graves region produces wines that are a perfect half-way-house between those from Saint-Emillion, where the rich ripeness of the Merlot grape dominates, and the Medoc, where the firmer, more tannic Cabernet Sauvignon is to the fore. Its impressive deep colour leads to aromas of blackberry and blueberry, the palate showing a concentrated berry fruit character with impressive freshness and elegance. 2007 was a good vintage which is developing well compared to the harder 2006s.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Golden Spice
Fruit Spritzer
Awaiting The Golden Dawn
Citrus Royale
Tropical Fizz
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
Business Class menu
London to Singapore
January 2012
Supper Menu
Starter
Triology of salmon
Hot smoked salmon, smoked salmon and gravadlax with mesclun and feta cheese
Main
Pan roasted chicken with roasted peppers, artichokes, braised shallots, green and black Chairgnola olive sauce
Braised pork with yam in preserved red beancurd, leafy greens, carrots, cauliflower and steamed rice
Pan seared prawns with garlic butter sauce, sauteed mixed peppers and buttered linguine
Thai style fried fish with spicy sauce served with seasonal vegetables and steamed rice
Finale
Vanilla mousse with coffee sauce
Chocolate mint cake
Gourmet cheese with garnishes
A selection of fresh fruit
Gourmet coffees & selection of fine teas, with pralines
Light Bites Menu
Should you fancy a little snack or something more substantial in between your means, simply make your selection known to our crew, during the flight.
Noodles
Macaroni in light chicken broth garnished with Chinese greens and sliced chicken
Vegetarian and non-vegetarian instant noodles
Sandwiches
Chicken, bacon and rocket foccacia
Ham and iceberg lettuce foccacia
Cheddar, onion chutney and lettuce foccacia
Houmous, pepper and rocket foccacia
Snacks
Assorted nuts
Chocolate bar
Cereal bar
Chips
Assorted biscuit
A selection from the fruit basket
Before Touch-Down
Prelude
A choice of apple, tomato or freshly squeezed orange juice
Sliced fresh fruit
Starter
Choice of cereals or yoghurt
Cornflakes or All-bran with milk
Plain or fruit yoghurt
Main
Egg noodles with braised beef brisket, mushrooms and leafy greens
Kedgeree
Poached and smoked haddock cooked with rice, tomato and egg
Fine herbs omelette with chicken sausage, grilled tomato, mushrooms and potatoes
Breads
Assorted breakfast rolls
Butter – Fruit preserve
Beverages
Gourmet coffees & selection of fine teas
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
SQ321QC LHR-SIN (S/SN1/HB) 102-1.1 01 RC
Beverages
Champagnes & Wines
Champagne
Champagne Henriot Brut Souverain
Brut Souverain is an elegant blend with a balanced proportion of Chardonnay from the Cote des Blancs and Pinot Noir from the Montagne de Reims, with a percentage of Pinot Meunier adding light notes of fruitiness and spice. Brilliant light straw gold, persistent and regular bubbles; precise, expressive and refreshing nose of citrus and yellow fruits, floral fragrances and pastry aromas (brioche, toast) follow; fresh and balanced on the palate, with a fullish texture and refreshingly dry finish.
White Wine
2010 d'Arenberg The Olive Grove Chardonnay, McLaren Vale, Australia
d'Arenberg founded in 1912 is one of McLaren Vale's most exciting wineries and "wild haired" winemaker Chester Osborne has a strong international following for his wines. This coastal region, with its dry mediterranean climate, is known for its wine and olives hence the name The Olive Grove. This chardonnay combines ripe flavours with freshness, this is achieved by careful blending of oaked and unoaked components of the blend.
Tinpot Hut Sauvignon Blanc 2008, Marlborough, New Zealand
Most Marlborough Sauvignon Blanc wines are quite herbaceous with pronounced leafy characters. This wine is quite atypical as the grapes are predominately from Blind River in the Awatere Valley which is drier and less fertile than the main valley floor. The result is a lively wine with strong lemony character, bracing acidity, pronounced minerality and overall freshness. Tinpot Hut takes its name from an old mustering shed in the remote hills of the region. It is made by highly rated winemaker Fiona Turner.
Red Wine
2008 Tatachilla Shiraz - McLaren Vale, Australia
Shiraz is Australia's most famous grape variety - yet the style of wine produced varies greatly depending upon the specific climatic conditions of the region. McLaren Vale has dry and warm Mediterranean growing conditions so the Shiraz wines are ripe and full with a soft finish. The region close to the sea south of Adelaide is well known for its patchwork of olive groves, almond trees and vineyards. Whilst Tatachilla was established over 100 years ago it has undergone a major renaissance over the last 15 years and now produces some of the regions finest wines.
2007 Chateau La Garde Pessac-Leognan Bordeaux, France
This 42.6-hectare estate in Bordeaux's northern Graves region produces wines that are a perfect half-way-house between those from Saint-Emillion, where the rich ripeness of the Merlot grape dominates, and the Medoc, where the firmer, more tannic Cabernet Sauvignon is to the fore. Its impressive deep colour leads to aromas of blackberry and blueberry, the palate showing a concentrated berry fruit character with impressive freshness and elegance. 2007 was a good vintage which is developing well compared to the harder 2006s.
Port
Fonseca Unfiltered Late Bottled Vintage 2005
The 2005 vintage was preceded by a series of intense heatwaves throughout the summer, followed by some welcomed rainfall which helped to round off the ripening of the crop. As a result, this vintage produced wonderfully intense and concentrated wines of black-red colour, dense plum and fig nose, full body and fruity finish, pure and direct.
Cocktails
Featured Mix
Apple Bliss
A tantalizing refreshment of apple juice and bitter lemon mixed with 7-Up
Cocktails
Singapore Sling
Synonymous with the Lion City since the early 1900s, this classic cocktail is made with dry gin, DOM Benedictine, Cointreau, cherry brandy, Angostura bitters and Grenadine, mixed with lime and pineapple juice
Silver Kris Sling
One of Singapore Airlines' special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne
Alspritizer
A sparkling mix of vodka shaken with apple juice and 7-Up
Rumba
An exotic thirst quencher of rum mixed with pineapple juice and 7-Up
Jubilee Lining
A zesty cocktail created with Cointreau, Vodka, pineapple juice, topped with soda
Skyhigh
An invigorating recipe featuring vodka, Cointreau, lemon, topped with 7-Up
Kris in Love
A delightful concoction of white wine stirred with 7-Up
Bloody Mary
A classic blend of vodka, tomato juice, lemon juice with a dash of Worcestershire and Tabasco sauce
Spirits
Aperitifs
Campari
Dry Vermouth
Non-alcoholic Cocktails
Golden Spice
Fruit Spritzer
Awaiting The Golden Dawn
Citrus Royale
Tropical Fizz
Spirits
Cognac XO Otard
Chivas Regal Scotch Whisky
Johnnie Walker Black Label
Jack Daniel’s Tennessee Whiskey
Highland Park 12 Years Old Single Malt Whisky
Absolut Vodka
Bacardi Superior
Gordon’s Dry Gin
Premium Ginjo Sake Tamanohikari
(Available on flights to and from North Asia)
Liqueurs
Cointreau
Baileys Original Irish Cream
Beer
International Selection
Stout
Guinness Stout
Beverages
Gourmet Coffee Beans
For a more invigorating aroma and richer-flavoured coffee, choose from some of the world's finest coffee beans to go into your specialty coffee.
Brazil Santos Bourbon
A smooth, nutty coffee with a balanced body and clean aftertaste
Colombian Supremo
A good all-rounded coffee with light body and a smooth, clean aftertaste
Kenyan AA “Kilimanjaro”
A medium-bodied coffee with a sharp, intense flavour and rich aftertaste
Specialty Coffees
Brewed Coffee
Decaffeinated Coffee
Espresso
A single shot of premium coffee
Cappuccino
Espresso topped with foamed milk
Mocha
A combination of coffee, milk and chocolate
Café Royal
Lightly sweetened coffee with a touch of XO
International Teas*
Royal Darjeeling
An exquisite black tea that develops remarkable overtones of ripe apricots
Earl Grey
A legendary classic blend of black tea richly infused with the finest TWG Tea bergamot
English Breakfast Tea
A timeless classic black tea with an invigorating full bodied and robust flavour
Nuwara Ellya OP Ceylon
An Orange Pekoe black tea renowned for its light and generous complexity
Chamomile
Soft and soothing chamomile flowers yielding a golden, caffeine-free cup
Decaffeinated Earl Grey
A caffeine-free black tea alternative infused with TWG Tea bergamot
Singapore Breakfast Tea
An exclusive TWG Tea blend of green tea, black tea, vanilla and spices that boasts a sweet, lingering aftertaste
Paris-Singapore Tea
A distinguished green tea blended with fragrant cherry blossoms and red fruits
In-House Tea Selection
Asian Teas*
Sencha
Japanese Green tea with a delicate aroma and a fresh, clean taste
Indian Masala Tea
Fragrant traditional Indian herb tea with a hint of spice
Chinese Teas
Jasmine
An aromatice green tea, scented with jasmine flowers
Oolong
A smooth tea featuring a distinctive fragrance of orchids
Pu-Erh
A strong tea exuding an earthy fragrance
* Available hot or with ice
Other Beverages*
Hot Chocolate
Milo
Mineral Water
Sparkling
Still
Fruit Juice
Apple
Orange
Pineapple
Tomato
Soft Drinks
Bitter Lemon
Coke
Coke Light/Coke Zero
Ginger Ale
7-Up
Milk
Full Cream
Low Fat
#87
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,422
Singapore transit #4
Our gate was close to the lounge. First stop was a shower to freshen up. Just enough time for a couple of drinks and check some messages and it was time to head to the farthest B gate to board the next flight.
Our gate was close to the lounge. First stop was a shower to freshen up. Just enough time for a couple of drinks and check some messages and it was time to head to the farthest B gate to board the next flight.
#88
Join Date: May 2006
Location: Wellington
Programs: QFWP (LTSG), NZ (Jade), TG ROP (Forgotten), OZ (Silver), AA (Cardboard), EK (Lowest of the Low)
Posts: 4,669
It has been a long time between "drinks" (Trip Reports) and was good to read about your crazy itinerary. I know you were seriously debating on whether you should start this report and with the 23 December event in CHC I thought there was no way you would.
You so needed a good Christmas/New Year set of flights after the year of hard work you have put in.
Hopefully you can get a few more flights into this report before your work overtakes your life again.
I saw you at the bus stop and you were looking rather anixous waiting and I knew where you were going. I later saw you go past on the bus and sent you a Bon Voyage text....this was before I got home to see the news on CHC and then lots fo calls for me right before i had to pack for my own trip. I did wonder if you had to cancel your own trip, which I so nearly had to.
You so needed a good Christmas/New Year set of flights after the year of hard work you have put in.
Hopefully you can get a few more flights into this report before your work overtakes your life again.
I just about fell asleep while standing outside waiting for my ride. The fear of missing the first flight and having to rearrange my complicated run of 8 flights in sequence at this time of year was about all that kept me from dropping where I stood. It was a battle between tiredness and fear, and just as the delay in my ride arriving got long enough that I thought I'd lose out it turned up. Phew.
#89
Join Date: Jul 2005
Location: London
Programs: Programmes. Please!
Posts: 508
May I echo this? I guess this journey is probably heading to its close, but your itinerary of London - Auckland - London - Singapore with barely a pause for breath has left my head spinning just reading it. Would love to know how the trip ended.