Singapore Airlines (3191 pictures & videos)

10/10

Kevin English

New Zealand (AKL) to Singapore (SIN), 01 Feb 2004

Business Class

Light meal (1st meal service of flight) (quote from Menu) Appetiser = Tomato salad with bocconcini cheese (Honey-lime dressing) Main Course = Seared lam with onion relish, ratatouille and garlic mashed (Menu Card)

Bloody Mary (with nuts) ; Unknown French red wine; packaged mineral water; coffee

The pre-meal bloody mary was perfectly mixed (so much so that I suspect SQ use a ready prepared bloody mary mix...?) and had a nice 'kick'. I appreciate it when the cabin crew are generous with the Absolut. :-) Also, from a presentation point of view, a nice start to the meal... the blue Raffles Class cocktail stirrer contrasted nicely with the tomato colour. The salad wasn't anything fancy but the Honey and Lime dressing did add a nice subtle 'zing'. The star of this meal was the lamb. We were flying from NZ and the choice of main course was 'Fish' or 'Lamb'. Easy choice for me because NZ lamb is good quality... (OK...maybe only Welsh lamb is better). Anyway, I think that most of the other pax - very sensibly - went for lamb because the stewardess told me that they were running low on the lamb. When I peeled the foil off my dish, I thought that the lamb had been horribly over-cooked and was going to be dry. Well, I was wrong... it turned out to be tender and fairly juicy. It might have been over-cooked by a few minutes but wasn't at all dry... Let's face it, have you ever had perfect Y-class meat? I prefer my meat rare but I doubt if any airline would serve me a bloody inside sirloin steak in Y-class. Garlic mash had good strong flavour - perfect for eating at 30,000+ feet.... I could have done with more mash to soak up the rich sauce.... Once again, faultless Singapore Airlines service on this flight.... how will I ever bring myself to fly in economy class on another airline again??

Date added: 2008-05-21   //   Flight: approx 10:00   //   Aircraft: B747-400 'Megatop', Y