The final legs of my trip to the Maldives and in Singapore First Class would take us back to the US from Singapore with a stop in Seoul.
We had already flown this route in the reverse direction on the outbound journey to Singapore. Like most eastbound trans-Pacific flights, it was a daytime flight. Our day began with a visit to the lovely Singapore Airlines Private Room, used for departing First and Suites Class passengers.
As we boarded, we were warmly welcomed onboard, and offered menus, and various reading materials. I like to read onboard, and there were many available options offered
Newspapers from the origin city and destination city
both the US and Asia/Pacific versions of Business Traveler/Business Traveller
I was surprised to notice that the entire cabin of 8 seats was full for the flight to Seoul. I don’t think service suffered, but the flight crew was certainly busy. I’ve talked about the Singapore Airlines First Class seat in my reports from the outbound journey, here are some more photos including the various storage areas and seat controls:
Storage shelf, ottoman with baggage storage below
Side storage container for Bose QC15, power ports and a small waste container
Air bag seat belt
There were no pajamas or amenity kits offered for this relatively short daytime leg, but a pair of eyeshades and socks were provided for comfort while onboard.
I would be remiss if I completed a First Class review and did not mention the champagne. As usual, we have the option of a 2003 Dom Pérignon or non vintage Krug.
Oh the difficult decisions one has to make…
On the Singapore to Seoul segment, we were served lunch. Here is the menu:
The finer things in life
Matthew Moran (Australia), Sanjeev Kapoor (India), Carlo Cracco (Italy), Georges Blanc (France), Yoshihiro Murata (Japan), Suzanne Goin (USA), Alfred Portale (USA), Sam Leong (Singapore) and Zhu Jun (China)
In our tradition of providing our passengers with unprecedented luxury, we are delighted to present World Gourmet Cuisine, specially created by our acclaimed International Culinary Panel. Carefully selected from around the world, our award-winning chefs bring with them their passion for the culinary arts and unique influences from diverse cultures to create the most exquisite cuisine, accompanied by our equally discerning selection of fine wines and champagnes. So sit back and savour the Singapore Airlines experience.
For your flight from Singapore to Seoul/San Francisco, we shall be serving lunch, dinner and a light meal before touch-down. Our cabin crew will prepare your meal at your preferred time. (Meal orders will be accepted up to two hours before flight arrival time.)
Snacks are available throughout the flight. Please select from our light bites menu and make your choice known to our cabin crew.
Compliment your meals with a selection of premium wines, champagnes, gourmet coffees and teas from our wine & beverage list.
Our menu features a range of specially created dishes to enhance your dining pleasure. These include dishes prepared but our International Culinary Panel chefs and a healthy choice of either a low carbohydrate, low cholesterol or meatless main course.
We have available on this menu
* A dish exclusively created by our International Culinary Panel chef
^ A healthier choice – lower in cholesterol and saturated fat
+ A healthier choice – lower in carbohydrate and calories
Please accept our apologies if your choice of meal is not available.
lunch From Singapore to Seoul
Create your gastronomic experience from our selection of tantalising options
- Satay with onion, cucumber, and spicy peanut sauce
- Marinated prawn and scallops with Asian Slaw Singapore dressing
- *Grilled Tuna loin with yuzu jelly and baby vegetables
- * Split pea soup with ham hock, chives and drizzled with olive oil
- Clear chicken broth with bamboo pith and mushrooms
- Fresh Spinach and Belgium endive salad. Creamy French dressing or Lemon vinaigrette
- * Seared chicken breast with smoked potato puree, leeks and porcini mushrooms
- Gogi Bokum: Korean style fried beef, seasonal vegetables and steamed rice
- Singapore style yu pian mi fen: Thick rice Vermicelli in creamy fish soup garnished with sliced fish and vegetables. A popular local favourite
- + Seared lamb chop with madiera sauce, grilled vegetables and roasted pumpkin
- Mango cheesecake with lemon lime sorbet, fruit salad and mango coulis
- Warm sweet potato soup with ginger
- Selection of Boursin garlic, red cheddar and Danish blue cheeses served with garnishes.
- Fresh fruits in season
- A selection of gourmet coffees & fine teas served with pralines
* Exclusively created by Matthew Moran of Aria Restaurant, Sydney
+ A healthier choice – lower in carbohydrate and calories
Dom Pérignon 2003
Krug Grande Cuvée
2011 Cloudy Bay Sauvignon Blanc Marlborough, New Zealand
2009 Migues Torres Marimar Estate ‘La Masía’ Don Miguel Vineyard Chardonnay, Russian River Valley, USA
2007 Château Léoville-Poyferré, Saint-Julien, Bordeaux, France
2006 Mitolo Reiver Shiraz, Barossa, Australia
2008 Louis Latour Château Corton-Grancey Grand Cru, Côte de Beaune, France
2009 Château Filhot Sauternes
Taylor’s Twenty-Year Old Tawny Port, Douro Portugal
Please accept our apologies if your choice of wines is not available
Mix of the Month
Singapore Airlines’ Unique Creations
- Silver Kris Sling
- Sunrise Breezer
- Kris in Love
- Apple Bliss
- Awaiting the Golden Dawn
- Golden Spice
All – Time Favorites
- Dry Martini
- Singapore Sling
- Solitare Dreams
- Fruit Spritzer
- Citrus Royale
- Dry Vermouth
- Macallan 12-Year-Old Single Malt Whisky
- Hennessy Cognac XO
- Johnnie Walker Blue Label
- Jack Daniel’s Tenessee Whiskey
- Bombay Sapphire Gin
- Belevedere Vodka
- Bacardi Superior
- Premium Ginjo Sake Tamanohikari
- Bailey’s Original Irish Cream
- Choya Umeshu
Beverages Enjoy a selection of hot and cold beverages, anytime you wish.
- Jamacian Blue Mountain
- Brewed Coffee
- Café Royal
- Caffé Latte
- Café au Lait
- Decaffeinated Coffee
International Teas *
- Royal Darjeeling
- Earl Grey
- English Breakfast Tea
- Paris-Singapore Tea
- Moroccan Mint Tea
- Decaffinated Earl Grey
- Rooibos Red Tea
In-House Tea Selection
Asian Teas *
- Indian Masala Tea
- Korean Ginseng Tea
- Ginger Lemon Tea with Honey
* Available hot or with ice
- Bitter Lemon
- Coke Light/Coke Zero
- Ginger Ale
- Full Cream
- Low Fat
For lunch, I began with mixed satay, a combination of chicken and lamb.
The Singapore Airlines flight attendants are very precise. I was amazed that between courses, the leading stewardess rearranged my salt and pepper shakers before serving another course. I don’t even think I used the, but I must have bumped them slightly from their proper place.
Singapore Airlines First Class place setting
Grilled tuna appetiser
Split Pea soup
Spinach and belgian endive salad
Singapore style yu pian mi fen
Book the cook?
I’m not sure why I didn’t use Book the Cook for this segment, as I did on the flight from Singapore to Male. I knew there would be multiple choices for this meal off the menu, but in hindsight I really should have, as I thought the fish soup was awful. Particularly from Singapore, the Book the Cook options are extensive. Oh well, I would have plenty more dining opportunities later as we continued to San Francisco.
The flight to Seoul was approximately 5 1/2 hours. After the meal and watching some TV and movies on the KrisWorld entertainment system, were nearing our approach into Seoul. I also was offered 4 hot towels during the flight. After boarding, before and after lunch, and before landing. I discussed our layover in Seoul on the outbound, and it was pretty similar, so I won’t discuss it further here.
Next: the second leg of our journey, from Seoul to San Francisco