That’s one word to describe the dinner service on Singapore. Here’s another one: decadent. It is an incredibly high quality of onboard service.
It starts with the porcelein Givenchy dinnerware and the famous Singapore Airlines garlic bread.
Which in turn led into the caviar service.
Followed by the silkiest, smoothest corn chowder with a crab mousse laid gently in the center of the bowl.
To the main course, lobster Thermidor. Yep, I said lobster Thermidor. Served with saffron rice and asparagus.
Knock your socks off delicious.
Singapore hits a home run with this service so far – and this is across the Atlantic on a 6 1/2 hour flight. I would love to see what they do on a 15 hour flight to Asia!
Last course was a rum Baba with pineapple chitney and vanilla ice cream served with a 20 year old Taylor tawny that was just wonderful.
This is a tremendous way to travel to Europe and thoroughly enjoyable.
Jeff didn’t love the meal as much as I did or as much as ANA, but if you recall he had the 18 course Kaiseki meal on our way to Japan. So I can see his point of view. I had the western meal on ANA and thought this better.
The service, I thought, was top notch. Flight attendants were regularly through the cabin to ensure you always had what you needed. In terms of polish, the team at ANA once again was better – impeccable, really. There was absolutely nothing wrong with the SQ crew, it’s really a matter of differing service philosophies between SQ and ANA.
The hard product, though, on SQ was far superior. If you recall ANA had their “First Square” cubes that were quite nice but perhaps a bit claustrophic. The personal space and privacy in the SQ Suites is astounding. Pics will follow in another post, but is winds up being about 28sf of space (about 7×4 feet) that you enjoy inside the suite. And of course you have sliding doors that shut so that you’re separated from the aisle.
We’re going to try to sneak upstairs and see how Pam and Karen are doing next.
