Breaking through the bad weather.






Service started with the distribution of disposable but thick scented hot towels.




Followed by clip-on ear phones.






Above the weather.




Dinner was then served, first with the distribution of special meals, followed by the normal meal carts. The KLM crew were very efficient in serving the almost full load of passengers, yet remaining friendly and professional.




There was no choice for meals, with the meal tray handed out followed by offering of drinks from the meal cart. The full selection of juices, soft drinks and wines were available. I had a red wine, and was handed a mini bottle. On the tray was a starter, main course and dessert. Cost-cutting struck, as KLM has removed the warm roll and butter from the meal tray.






Cutlery, while plastic, still has attention to details. Spot the tulip and bicycle design on them.




Starter was an Asian-style coleslaw salad and dessert was a coconut cake. Salad was refreshing with the tangy sauce.




Yellow rice with spicy indonesian styled chicken. It needed a bit of salt for seasoning, but was still not bad, though portion on the small side.