We had a little less than an hour on the ground in Seoul. After passing through a walkway with thermal cameras, presumably part of a health screening similar to arrivals in other Asian countries; we were handed transit cards and then followed signs and some people directing transit passengers. We quickly passed through a security check, then went upstairs to the departure level. There are a few lounges on an upper level, including a Singapore Silver Kris Lounge.
Singapore Airlines Silver Kris Lounge at Seoul Incheon Airport
I didn’t spend much time in the lounge, since after the long flight, I wanted to stretch my legs a bit, so I walked around the terminal. The lounge has a decent selection of food items, but was somewhat busy during the transit period, so I didn’t take photos of the the offerings.
From the upper level there were some nice tarmac views of the main terminal of Incheon airport
The Singapore lounge staff soon announced boarding for the onward flight to Singapore. This flight was the same plane we took from San Francisco, but with a new cabin and cockpit crew.
The new crew introduced themselves while we returned to our seats. We noticed how the leading stewardess was quite outgoing. As we discovered throughout the flight, she really took pleasure in providing excellent service.
Some pineapple juice and one of countless hot towels offered in flight
Dinner from Seoul to Singapore
Create your gastronomic experience from our selection of tantalising options
- Satay with onion, cucumber and spicy peanut sauce
- * Poached lobster with confit of eggplant and capsicum, balsamic vinaigrette
- Oven-baked warm scallop “monay” with sauteed spinach and cheese sauce in half shell
- * Veloute of pumpkin with prawns
- Double-boiled chicken soup with Korean ginseng
- Fine mixed baby lettuces
Extra virgin olive oil-cabernet vinegar dressing or Garlic ranch dressing
- * # Seared lamb chops served with natural jus, basil oil, baby carrots and green beans
- Stir fried giant grouper fillet with celery and shimeji mushroom, Chinese vegetable and steamed rice
- Korean beef bulgogi with vegetables and steamed rice
- served with kimchi and soup on the side
- Pan roasted duck breast with sour cherry jus, sauteed green beans, pumpkin, mushrooms and gnocchi
- * Almond biscuit with raspberry ganache and raspberry sorbet
- Chocolate cake served with citrus salad and cappuccino ice cream
- Brie, smoked and blue cheeses served with dried fruit, nut, grapes and cracker
- Fresh fruits in season
- A selection of gourmet coffees & fine teas served with pralines
* Exclusively created by Georges Blanc, Vonnas
# A healthier choice – lower in carbohyrdate and calories
This was our first Singapore Airlines flight with their famous Satay. It was also served on each subsequent Singapore flight, and I ate it a few times at hawker stalls in town. They offer both lamb and chicken satay, and I went for a mix. Our flight attendant suggested something cool and bubbly with the satay. Dom? Yes, please.
An odd mix, a food traditionally served on the street, with Dom Pérignon
Going into this flight I didn’t really have a plan for how to utilize my time on board. The flight schedule for this trip was a bit different that I was used to for trans-Pacific trips. The flight departed San Francisco early afternoon, then landed mid-afternoon in Seoul the next day, then arrived in Singapore just after midnight on the second day. I knew I’d sleep some on board, but due to the ~12 hour time change, I didn’t want to sleep too much, figuring I could adjust to the new time zones easier if I mostly stayed up. Anyway, when the flight from Seoul departed, I was feeling a bit groggy after napping on the earlier flight, and it being the middle of the night on my body clock. Nothing a multi-course meal couldn’t fix…or something like that.
This flight took on what would become a familiar pattern, settle in, find something to watch on KrisWorld, then have a meal. It was quite pleasant. After the satay and some Dom, I again waited a little while before the main dinner service.
place setting, and yes, more Dom
For the meal, I opted for the scallops, the Korean chicken soup, and the bulgogi. My logic was that I’d have Korean food since were were catered from Seoul. I don’t eat that much shellfish, but the scallops were tasty, and the presentation was good. The soup was fine, but not outstanding.
Nicely presented double-boiled chicken soup with Korean ginseng
Salad was fine, although I preferred the salad on the previous flight.
The Bulgogi was tasty, although not surprisingly not the same as the real stuff that can be had on the ground. I still remember this from a trip to Korea several years ago. This course was paired with the Mitolo Shiraz which was recommended, and worked very well.
This course included another soup, which I barely touched. It was a similar somewhat bland soup, and I didn’t need more. There was also some kimchi offered which was tasty.
Soup and sides served with the Bulgogi main course
Finally I had dessert, I went with the almond cake with raspberry. At this point, since my wife was asleep and not participating in the meal, there were only 2 of us in the cabin still awake. I was getting quite full, but the leading stewardess seemed to be rather enjoying watching me eat. She nearly insisted that I have some cheese, and then also recommended some dessert wine. I normally don’t like these fortified wines, but she was right, this worked very well to top off the meal.
Almond biscuit with raspberry ganache and sorbet
The smallest portion of the cheese course I could get away with…
An excellent Sauternes was a nice conclusion to a great meal.
During the course of the meal, I had a pleasant conversation with the flight attendant, she was asking about the purpose of our trip. I had mentioned that this was our first trip to Singapore, and later were were continuing to the Maldives. I also mentioned that we would celebrate our wedding anniversary during the trip. After this filling meal, I decided to to rest for a while before arrival. I went to the lavatory to freshen up while my bed was made.
At some point during the flight, the leading stewardess made us a personalized card. In addition, she gave us a Singapore writing kit, in that she had filled 4 handwritten pages of suggestions for activities and restaurants in Singapore. About an hour before arrival, she presented this to us along with some Singapore Airlines stuffed bears as gifts. Wow. I was blown away. I’ve heard of these personalized gifts on from Singapore crews, most notably from Ben, but I certainly didn’t expect this. (No, my flight attendant was not named Janesis).
personalized card from the crew of our flight
The service on both legs of this journey was excellent, but it was simply exceptional on the leg between Seoul and Singapore. The whole crew was good, but the personalized service provided by the leading stewardess was truly special. I’m definitely a fan of Singapore Airlines after this experience.
Soon we were approaching Singapore, the end of the first part of our journey, and the beginning of another. We had several days to explore Singapore. We were staying at the Conrad Centennial. I booked here based on Damian‘s positive recommendation, plus I wanted to burn my Hilton stash before the major points devaluation. We had a very nice stay which is where this report will pick up soon….
A view of our chariot for this trip, the 777-300ER (taken at Incheon airport)