Singapore Airlines, Suites – Airbus A 380: Sydney to Singapore

Introduction

Two months have passed in the blink of an eye, and it’s already time for me to start making my way back home again. I always find leaving Australia difficult, probably because it’s not so easy to get to, or at least not so quick. Of course, it doesn’t help that Australia is gradually moving into spring, which means that the weather during this last week has been gorgeous.

On my last visit to Australia, I had breakfast at The Pantry on Manly Beach on my last day. It’s where I promised that one day I’d be back. So I figure it’s a good omen if I do the same this time, in the hope that eventually I will return some day.

Getting to the airport

The regular ferry from Manly to Circular Quay takes between twenty and twenty-five minutes to make the journey. However, if you’re lucky or plan ahead, you might just end up on one of the old Manly ferries, which are slower and take about thirty minutes to make the journey. The Freshwater that you can see in the photo below is one of those old ferries. She makes her first journey from Circular Quay to Manly at 09h30 in the morning, and from then on every two hours. I enjoy taking the old ferry, it’s a far more pleasant and leisurely trip than than on the newer, faster catamarans which depart every twenty minutes.

From Circular Quay , the journey to the airport takes about twenty minutes by train or taxi.

Check-in

Singapore Airlines checks in on row F, which is more or less in the middle of the check-in concourse.

Singapore Airlines occupies the whole of one side of row F of the check-in counters. There are nine counters in total, of which two are for Suites passengers. My bags are checked all the way through to Paris, and then I’m on my way.

There is a separate line for First and Business Class passengers for immigration. But don’t hold your breath, because right behind immigration there is only one queue for security for all passengers. It’s rather long too, but at least it moves quite fast.

Behind security, you are ejected into a large duty free area with a wide offering of Australian products, including the fabulous TimTam biscuits and Vegemite.

On my way to the lounge, I spot my aircraft trying to hide behind an Air Niugini and a Speedbird.

Most of the airside retailers and restaurants are still closed, including Mc Donald’s.

The Singapore Airlines Silver Kris Lounge

Given the number of flights Singapore Airlines operates out of Sydney, it’s hardly surprising that they have their own lounge facility. There is one reception area for all passengers, and then those travelling in Suites access the First Class section through a door on the right side of the reception desk.

The lounge is small and has an nice, intimate feel. There is a dining area as well as a few large, comfortable armchairs by the window.

Although there is an extensive buffet available, waiting staff serve you directly at your seat. First I have some dim sum and a beef pie.

Then one of the waiters brings me two duck pancakes and chicken satay. The pancakes are not very good. I’ve never been much of a fan of duck anyway, but the pancakes are just very stiff, hard and too chewy to be enjoyable.

The satay are good though.

Boarding

Boarding for our 15h00 departure starts at 14h30 from gate 57.

There is a separate queue for upper deck passengers. I pass through the gate and make my way down the airbridge. And that’s when it hits me with a pang that this is really happening and I’m about to leave Australia.

The cabin

The First Class Suites are located to your left as you enter the aircraft on the upper deck, right behind the galley. There are six suites in a 1 + 1 configuration.

The suites are not quite as private as the Air France La Première seat because the walls do not reach all the way up to the ceiling and there are apertures in the door for crew to check on you. Nonetheless, it’s still quite private and quiet.

The main feature of the Suites, of course, is the bed that is separate from the seat.

One of my beefs with the Suite is that you have to swivel your seat around to face towards the door in the dining position. However, as can be seen in the photo below, that means that during the meal service you end up having to face the passenger sitting across the aisle. At least on today’s flight the Suite opposite mine remains empty.

The Suite offers a lot of storage space. Having said that, I also think there’s a lot of unnecessary space that seems wasted and hardly serves any purpose. Still, all in all it’s a very pleasant set up.

Amenities

A set of B&O earphones, eye shades and socks are already at my seat when I arrive.

Singapore Airlines also offers a vanity kit to Suite passengers. Although to be honest, I think the Singapore Airlines vanity kit must be one of the most useless ones in the industry. Inside it are a scented candle and a small bar of hand soap. I mean, I get that the vanity kit is also intended as a small gift to passengers, but does it really have to be something that is so obviously useless? Shaving kits and toothbrushes are available in the two bathrooms.

The service

The crew on this flight are excellent and really just very funny in their interaction with passengers. Even so, they’re also very efficient and provide the kind of flawlessly elegant service that Singapore Airlines is known for. Throughout the flight, the crew use my family name each time the address me.

As soon as I step aboard, one of the crew helps me stow away my things and settle in, while the other brings me a glas of the Dom Perignon. Out of curiosity, I ask how many bottles of champagne they go through on an A 380 in one flight. They tell me they usually have six bottles of the Dom outbound from Sydney, and if that runs out, they still have the Krug as the backup.

The menu for the flight is already at my seat when I arrive. The crew come to ask if I have any questions about the menu and to let me know they’re happy to help me with the wine pairings. I tell them I’ll only be having sparkling water with the meal. The crew’s attention to detail is really quite impressive: at no stage of the meal is my glas ever empty.

The meal – first service

After take off, the crew come to take my order. I’m a bit undecided, so the green kebaya flight attendant suggests that I should try a bit of everything from the starters and then see how I feel about the rest as we go along. I mean, if you really insist… The meal begins with an initial drink service and a small ramekin of warmed nuts.

And then the table is set for the meal.

First starter: we start with the traditional caviar service. Each passengers gets a whole jar, which is served with blinis, boiled egg, chives, lemon and crème fraîche.

The crew pass through the cabin with the bread basket once only, which is good because otherwise I’ll only end up overdosing on the garlic bread…

Second starter: seared salmon with pickled kohlrabi. This dish is similar to the one I had the last time I flew out of Sydney on Singapore Airlines. This time around though, it tastes much better. Especially the horseradish gives the dish a nice zing.

Third starter: the pancetta soup. Now this dish is really quite amazing. It’s a bit like a minestrone, but they’ve managed to make it more sophisticated and lighter at the same time.

Main course: chicken Sha Jehani style. For the main course I go with the Indian dish, which is chicken in a spicy gravy served with dhal and vegetables. This is a lovely dish and very fragrant.

Dessert: Orange and almond cake with custard. Oh my goodness, this is really just to die for. The custard complements the orange perfectly and the cake is perfectly moist and full of flavour. There are small pieces of caramelised nuts on the plate too, which give it a nice bit of extra crunch.

After all that, the red kebaya flight attendant comes to ask me if it’s okay for her to bring me the cheese selection. She looks rather crestfallen when I beg for mercy and tell her that I really, really couldn’t eat anything else because I’m so full. So we compromise and she asks me if then at least she can bring me some coffee.

After the meal I go to one of the two very large bathrooms at the front of the cabin to change into my pajamas, while the crew make up the bed for me to have a nap.

The bed is rather hard, which I find quite pleasant because its easier on my back and my two slipped discs. My only complaint is that for a guy my size the bed is just very narrow. It’s fine as long as you’re not moving. But every time I turn I’m very careful to make sure I don’t end up rolling off the bed.

The meal – second service

About ninety minutes out of Singapore the crew notice I’m moving around and ask me if I’d like them to remove the bedding. They also ask me if I’d like anything to eat before we land, so I’ll be able to go straight to bed on the connecting flight.

I decide to go with the seafood congee, which not bad. Although it’s also rather bland. For dessert I have a plate of fruit.

Arrival into Singapore

Our arrival into Singapore is smooth. We land and very slowly make our way to our parking stand at Terminal 3. I thank the crew as I disembark and they wish me a pleasant onward journey. I now have just under two hours to make my connection to Zürich. Sadly, Australia already feels far, far away.

Singapore Airlines, First Class Suites – Airbus A 380: Sydney to Singapore

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Introduction

I was going to start by saying that I’m on my way home. But given that I’ll only be home for something like 24 hours, let’s just say that, sadly, it’s time for me to leave Sydney and head back to Europe. I’ve enjoyed being here! Fortunately, I know I’ll be back next year and then I’ll be able to spend a bit more time here. Otherwise, I think I’d be seriously depressed at the prospect of returning to the cold, snowy weather!

Getting to the Airport

One last time, I make the journey on the ferry from Manly to Circular Quay. And what a lovely day it’s turned out to be for it. At Circular Quay I change to the train, which pulls into the station just as I reach the platform. The only difference is that today I will be going one stop further, to the international terminal.

Check-in

Singapore Airlines checks in on row K, which is the last row of check-in counters, farthest away from the escalators that bring you up to the departures concourse. There is a separate line with two counters for Suites passengers. When I arrive, both counters are already occupied, so I’m swiftly ushered to one of the Business Class counters instead.

From check-in, you have to make the schlepp all the way back to row C, which is where the entrance to the fast track is located. Although in this case, I might as well not have bothered, because the e-gate reader cannot read my biometric passport. As a result, I have to walk all the way back in the direction from where I came, because that’s where the staffed immigration counters are located. And then once I’m through immigration, I’m ushered all the way back again in the direction of the e-gates, because that’s where they’ve just opened a new queue for security that the queue manager wants to me to join.

With that done, I’m finally airside and head straight for the Singapore Airlines Kris Lounge near gate 61, from where my flight will be leaving. And that’s quite a schlepp too.

The Silver Kris Lounge

Singapore Airlines operates its own lounges here in Sydney, and there is a dedicated First Class lounge. It’s a fairly big lounge, and I even manage to grab a seat by the windows overlooking the apron. Cool!

Once I’m seated, the waiter brings me a refreshing hot towel and the à la carte menu. There’s also a buffet with warm dishes to choose from.

The lavatories seem to be a bit of a problem at Sydney airport, in that they’re not exactly the cleanest. And those in the lounge are no different…

Boarding

Boarding starts at 11h45. Suite passengers queue with the Business Class passengers for the upper deck.

All in all, I find the Singapore Airlines Suites experience on the ground somewhat underwhelming, especially if you compare it to Air France (sorry, I can’t help it…). In fact, it feels a lot more like Business Class than First Class, but maybe that’s just me.

The Cabin

Currently, SQ 232 is the flight out of Sydney that is operates in the new First Class configuration. The key feature of the Suite is that there is a separate bed, in addition to the seat.

At a glance, the Suite looks very nice. There is a lot of storage space and the video screen is enormous. There are a few things which seem a bit strange though, such as the fake orchids in every Suite. I think either they should go for real orchids or nothing at all.

Another thing that strikes me, is that during the meal service, when the seat is turned towards the table, you’re facing the aisle, which means that during the whole meal service you and the person sitting in the Suite opposite are looking at each other. I suppose you could keep the door to your suite closed while you eat, but that just seems strange. You also can’t recline your seat when it’s in the forward facing position.

And finally, it should also be noted that the Suite is not really that private, because the dividers don’t reach that far up. I’m 184 cm tall, and could look over the top.

The Singapore Airlines Suite reminds me of what Etihad has installed on its A 380s. But I prefer Singapore Airlines’ solution, because despite the things I mentioned above, this still is a very nice product. What’s more, with all the available space it feels more like an actual room than a seat.

Oh yes, and the loos are huge…!

B&O earphones, the amenity kit and the menu are already at my seat when I arrive. There are also socks and slippers, which are stored in the large closet of each Suite. Once I’m seated, the crew come to welcome me on board and bring me, in short sequence, a glass of Perrier with lemon, a refreshing towel and the pyjamas. The lead flight attendant in the red kebaya introduces herself to me and explains how everything in the Suite works.

The Crew

The crew seem friendly enough. They’re chatty and engage easily with the passengers. There’s not a hint of the robotic behaviour the Singapore Airlines crews are sometimes criticised for. I think what it is, is that the whole service comes across like a highly optimised process. As a result, it doesn’t exactly feel very exclusive.

As I already mentioned, while we’re still on the ground the crew offer refreshments and I ask for a glass of sparkling water with lemon.

Once we’re airborne, another crew member comes to take my order for lunch and asks me at what phase of the flight I’d like to eat. Given that it’s already gone lunch time, I tell her I’d prefer to eat straight away.

A short while later, she returns with the Singapore Sling I ordered (I mean, what else…?) and a small bowl of warm nuts.

The Meal

The meal service on this flight is efficient and timed at a pleasant pace. Clearly, the crew want to make sure passengers have enough time to rest. About one hour after our departure from Sydney, the table is set for the meal. There is no amuse bouche to start, but there are so many courses that it’s probably better this way.

The First Course

Seared Salmon with pickled kohlrabi and an edamame and wasabi purée. The salmon is good, but the rest of the dish is a bit bland. I think maybe the food is still too cold, because I can hardly make out any of the other tastes.

The Soup

Sweetcorn and shellfish soup with herb oil. Now this is a very flavourful soup with a hint of saffron. It tastes like summer on the Mediterranean.

The Salad

Honey roasted beet salad with feta cheese. The salad is also very good, with the feta complementing the beets nicely.

The Main Course

Pan roasted grouper with salsa verde. I chose this dish despite the fact that it’s served with fennel, which I can’t stand. I just don’t much feel like meat. The taste is good, it’s a nice piece of fish and they’ve managed to keep it moist. But again, I can’t really make out the taste of the salsa verde.

Dessert

Chocolate marquise with caramelised pecans. The dessert is okay. It’s your standard creamy chocolate airplane dessert.

The Cheese

Shadow of Blue, Mafra cloth bound Cheddar, Woombye triple Brie, Savourine goat’s cheese. The cheese is served with fruit bread and crackers. It’s a good cheese selection and I particularly like the Shadow of blue.

To drink I stick with the Perrier. I also have a glass of the 2004 Krug.

After the meal, I request for the bed to be made up for me and then I lie down to read.

Amenities

The amenity kit is by Lalique and looks rather nice. The only thing though, is that its content is utterly and completely useless. There is a small bar of soap, lip balm, body lotion… and a scented candle?

Things like tooth brushes or shaving kits are available in the toilets. Earplugs and eye shades are on request to the crew.

The slippers and pyjama that are provided are also by Lalique. I am given an XL for both the slippers and the pjs, which are just a bit too big for me but still comfortable.

The Second Service

For the second service, there is a choice of either an Angus beef burger or a selection of dim sum. Seeing as I’m not much of a carnivore anyway, I decide to go with the dim sum. The dish is served with a small bowl of a suitably spicy red sauce and something which I think the flight attendant said was a sort of mashed celery cake. Whatever it is, I like it.

Arrival

After a flight time of seven hours and twenty minutes the flight draws to an end. I must admit, even though I still think the A 380 is ugly as sin, it’s always an experience.

After we land, we slowly trundle along until eventually we arrive on our parking stand at Changi’s Terminal 3.

Conclusion

In the sum of all things, I enjoyed the flight. But I think a lot of that also has to do with the A 380. As for Singapore Airlines, I like the new First Class cabin because it’s spacious and roomy, although perhaps not very private. The service was okay, I guess, but nothing more. And the food was rather bland.