Swiss International Air Lines, First Class – Boeing B 777-300: Singapore to Zürich

Transfer in Changi 3

My A 380 from Sydney pulls onto its stand just after 21h. The flight ends at Terminal 3, which is also from where my flight to Zürich will be leaving. In fact, I can see my B 777 parked at the gate three stands down. The A 380 I just arrived on will be departing again in about two hours for London Heathrow.

Terminal 3 is a lot livelier than Sydney airport was. Before I head for the lounge, I decide to go on a bit of a walkabout to stretch my legs a bit after the long flight from Sydney. I’ll be doing a lot more sitting before I’m done with the journey home.

The Singapore Airlines Silver Kris Lounge T3

The Silver Kris Lounge in T3 was only recently reopened after an extensive refurbishment. They’ve added some nice touches. But over all, I still can’t say I really like Singapore Airlines’ corporate design. The lounge looks a lot like the lobby of one of the big hotel chains in the United States, which I’m sure has it’s own appeal if you’re over seventy years old…

SWISS First Class passengers are eligible to use the First Class lounge, the entrance to which is off to the left from reception.

The only thing I’m really after in the lounge is a nice long shower. Luckily, it appears that at this time of night people are not inclined to take showers, so basically I can take my pick and there’s no queue. The shower rooms are well stocked with shaving kits, tooth brushes and a no name brand of shower gel and shampoo.

The shower hits the spot nicely. I then take a seat and catch up on a few work emails. Not point in trying to put of the inevitable anymore, I guess.

Boarding

I arrive at the gate at 22h45 to find there’s a long queue for security. I really don’t like this concept of having closed gates with individual security checkpoints. I mean, it’s great that the Singapore government is obviously trying to create jobs here, but it is awfully inconvenient. So I decide to take a seat outside and wait for the actual boarding to start.

After a few minutes, a young lady from SWISS’ handling agent approaches me. She’s holding a sign with my name on it. She checks my boarding pass and then asks me to follow her, apparently she’s going to escort me through security. I’m in two minds about the whole process though. On the hand, I think it’s great that SWISS takes care of its premium passengers, and it’s not their fault the boarding situation in Changi is what it is. On the other hand, I must say it’s kind of awkward to have so many people directing the stink eye at me for cutting the queue. I feel like telling them it’s not my fault and pointing at the young lady, but that would be throwing the poor gate agent under the bus.

The cabin

On this flight I’m seated on 2A, which is basically the same seat I had on the outbound – just one row further back. The cabin is full tonight, with eight out of eight seats taken. What is interesting, is that there isn’t a single passenger in First Class heading for Zürich. One passenger is connecting to London City, two to Brussels, two to Copenhagen, two to Amsterdam and then me to Paris.

The service

There are two female cabin crew working the First Class cabin this evening. One of them is a German young lady, who is very bright and sharp. She basically anticipates what passengers want before they even realise it themselves. Her colleague is a Romande and very French in her manners, which makes for an interesting and rather charming combination in terms of the composition of the crew.

In short sequence I am brought the pajamas, a cold refreshing towel, a glas of water and the amuse bouche.

The crew come to take my order for dinner. But I tell them it’s already been a long day, so after take-off I would like to have the bed made up for me straight away so I can get some sleep. The flight time is announced as twelve hours and thirty minutes.

True to their word, once the fasten seatbelt sign is turned off, the German cabin crew arrives with hangers for me to go change out of my clothes while she makes up my bed.

The meal – midnight snack

I actually manage to get nearly seven hours of sleep. It doesn’t take long for the crew to notice I’m awake again, and immediately they both come to check if there’s anything I’d like. I tell them I’m feeling a bit hungry, so a small snack would be nice. “Überlassen Sie das uns…” the German one says, leave it to us. A few minutes later they are back with a cup of coffee, a cheese platter with a selection of crackers and bread, three packets of popcorn, two packets of Zweifel crisps and two packets of cashew nuts. The French crew reassures me that there’s plenty more where that came from and to just let them know. I must say, I think I could get used to being mothered like this…! It’s kind of sweet.

The meal – second service

A few hours later the cabin begins to stir and passengers start waking up. The French crew approaches me and asks if I’d like to get a head start on breakfast before the rush begins, which is very considerate of her. Shen then proceeds to basically bring me a bit of everything there is on the menu:

A bread basket, served with butter and a selection of preserves and honey.

Fresh orange juice and coffee to drink.

Birchermüsli and fresh fruit.

And yoghurt (recommended by the crew, who tell me it’s delicious – which it really is).

Oh yes, and just in case I’m still feeling hungry, an omelette with sausage, bacon, tomato and potato.

By the time breakfast is done, we’re just past Belgrade with another eighty minutes to run to Zürich. I mean, I really was quite upset having to leave Australia. But sitting here watching Europe gradually wake up to a new day is also very nice, and I become aware of just how much I’ve missed my home continent, my family and my friends. It’s good to be back!

Arrival in Zürich

We’re the second aircraft to touch down in Zürich after the curfew is lifted at six. We make a quick taxi to our gate and the crew come to wish me a safe onward journey. They also tell me the driver will be waiting for us as we disembark through the L1 door to drive us to the Schengen area. The first thing that strikes me as I deplane, is just how different Switzerland smells. It’s oddly familiar but feels somewhat exotic after the smell of Australia these last two months.

And because this is an airline blog after all, I just want to mention that I think the B 777 is really hot shit. What a beast, and the size of those formidable engines is just… just…

We all pile into the minibus and then we’re off – and I nearly have a heart attack before I remember that they drive on the right side of the road here – and not on the left. I’ll have to reprogramme my brain… again.

Once we get to the main terminal at the other side of runway 28, we go through immigration and are then escorted up to the First Class lounge to wait for our onward connections. If you’re arriving from Singapore, at least in First Class there is no need to go through security again.

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

Introduction

Two months have passed in the blink of an eye, and it’s 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 decided 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 passengers 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, 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 they 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 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.

QANTAS, First Class – Airbus A 380: Singapore to Sydney

Transfer in Changi

I step off the SWISS flight from Zürich at 17h20. Apparently, we are running fifteen minutes late. On the scale of events though, after a twelve hour flight that seems rather unimportant. My connection with QANTAS to Sydney will be departing from Terminal 1 at 19h30. There is a young lady holding up a sign with my name as I exit the airbridge. I approach her and she gives me instructions how to get to Terminal 1. She also tells me the gate will be D46.

So I catch the Skytrain from the station opposite my arrival gate. The journey only takes a few minutes.

Once I reach Terminal 1, I follow the signs for the QANTAS First Class lounge, which is separate from the Business Class lounge.

QANTAS First Class lounge Singapore

The lounge is quite busy, so I do not have any good opportunities to take any photos. It is quite a spacious lounge, with a fairly large dining area.

There are also showers available in the lounge.

Just before 19h00 I decide to leave and make my way to D46. There is a queue forming outside the lounge as I leave, which I consider a good sign, because it means my aircraft has arrived as QF2 from Heathrow.

Boarding

The security check takes place at the gate and there is a separate queue for First and Business Class passengers. Our A 380 is in the process of being turned around for the onward journey to Sydney.

Boarding should have started at 19h00. However, 19h30 comes and goes and there are still no signs of activity. The ground crew make an announcement to inform passengers that boarding will not start until 20h30. By this time I urgently need to take a leak, so I decide to exit the gate area because there are no loos behind the security checkpoint.

I go for a walkabout and return at around 20h20, again going through security to enter the gate area. At 20h30, another announcement is made to inform us that one of the high loaders for the cargo accidentally drove into the aircraft when it arrived. The Singaporean civil aviation authorities and a team from Airbus support are trying to determine if the aircraft is still airworthy. So the departure time is moved back to 22h30, and passengers in First and Business Class are advised to return to their respective lounges.

By this time I am starting to feel hungry again, so I figure I might as well eat in the lounge and then skip the meal on the plane. I can highly recommend the shrimp wontons in chilli and ginger oil.

I return to the gate at 22h20 and go through security a third time. Just as I enter the gate area, the crew announce that the aircraft is finally ready for boarding. As it turns out, I am the first passenger in the First Class cabin to board, which gives me ample opportunity to take photos.

The seat & cabin

The QANTAS First Class seat is the strangest thing I have ever seen. I really do not get what they were trying to achieve with this seat. There are fourteen seats in a 1 + 1 + 1 configuration. In the take-off position, the seat faces forward. However, to recline or extend the seat into a bed, it turns about 45 degrees towards the windows. There just seems to be a lot of unnecessarily wasted space. And you sit far away from the windows.

There is no storage space for a larger item such as a laptop. There are two small drawers, but one of those is already being used to stow the earphones. The USB port is also located in a strange position.

You also feel quite exposed in the seat. There is a screen that can be raised for more privacy, but it is not really all that effective.

The First Class cabin is located on the lower level between the L1 and L2 doors. Behind it is the galley and then the Economy Class cabin.

The service

There are four crew working the First Class cabin. They are friendly and very Australian. Martin comes to introduce himself and wishes me a pleasant flight. He brings me a glass of sparkling water and a plate with a caviar canapé and a cracker with baba ghanoush, which seems like rather an odd combination.

Next his colleague brings me the vanity kit, slippers and pajamas.

And then the menu. Not a single refreshing towel is offered during the entire flight.

The meal

Catering on QANTAS is something that I have always found quite odd. I just do not get it. I am never quite sure what the concept for the meal service is supposed to be, which also makes it difficult to know exactly what and how to order. I am still full from the wontons anyway, so I tell the crew to make my bed up immediately after take-off. I will not be having dinner, but I want to be woken for breakfast.

In the middle of the night I wake up feeling a bit hungry. So I make my way to the galley and ask if there might be any snacks available, to which one of the female cabin crew suggests the chocolate cake with pears. I also check the inflight map, which shows that we are running four hours late.

The second service

Two hours out of Sydney, I ask for a coffee, apple juice and breakfast. Apparently you can order food à la carte. Nonetheless, it takes the crew a whole hour after bringing me the drinks to start laying the table for breakfast.

I order a Birchermüsli and toast. The first thing that strikes me is that for QANTAS a Birchermüsli means something very different to what it means in Switzerland. What I get is a bowl of dry müsli with a large dollop of yoghurt. The only problem is that the yoghurt hardly has enough liquid for the müsli to soak up, so it is rather a dry affair.

The other thing that strikes me is that the crew ask me what I would like with my toast. I say marmalade, and that is exactly what I get. On SWISS I got a whole dish with four different preserves to choose from.

At the suggestion of the crew I also decide to try the breakfast brioche. And what a mistake that turns out to be. It is basically a brioche bun with a hash brown, egg, tomato chutney and bacon in it. I can hear my arteries clogging up just looking at it…

Arrival

The weather in Sydney is dreadful. It is windy and raining. As a result, there is a bit of a delay for our arrival. By the time we touch down, we are already more than four hours behind schedule.

We pull up to our stand and the captain comes on the PA to ask all passengers to remain seated. Apparently, one of the passengers developed Covid symptoms during the flight, and now they need to be checked before anybody is allowed to disembark. Eventually we wait for forty minutes before we are allowed off the plane, by this time nearly five hours late.

The good news is that we are so late that the early morning queue at immigration has already died down. But that is about as far as my luck goes. For reasons that are not explained, it then takes another whole hour for the first suitcases to arrive on the belt, and another twenty minutes for my suitcase to arrive.

Conclusion

It really is difficult to know what to say about this flight. Sure, the delays were not really the fault of the airline, and I think all passengers appreciated that the crew wanted the damage checked before we got airborne. Other than that though, I found the whole First Class experience on QANTAS seriously underwhelming. Their only saving grace were the friendly crew. The seat was just plain weird and the food offerings were sparce and more like an average Business Class product you would get on other airlines.

Swiss International Air Lines, First Class – Boeing B 777-300: Zürich to Singapore

Transfer in Zürich

With six hours to kill before my flight to Singapore, I decide not to head for the First Class lounge straight away. It is a lovely day outside, so I might as well make the best of it.

The Circle is a complex of offices and shops located land side, right behind the bus terminal. Access to The Circle is either at ground level or through a tunnel that connects it to the terminal buildings. Apparently, the tunnel has become a bit of a thing with the young and terminally hip Tik Tok and Insta community. As a result, do not be surprised to find a group of young people blocking most of the tunnel and trying to capture photos of themselves that they can post and that, at least they think, will secure their future social media fame and fortune…

The Circle has been modelled after the Niederdörfli, which is part of the old town of Zürich. Behind the buildings is a small, artificial hillock covered in thick forest. It is quite nice, and if it were not for the distant noise of the aircraft and the Autobahn, you might easily forget that you are in fact in the back yard of a major transport hub.

Check-in

Two hours later I figure I might as well head back into the terminal. I mean, I have a lot of investigating to do for this blog before my departure to Singapore.

My first stop is the First Class check-in area, just to make sure that the itinerary has not changed in the meantime. The young lady confirms that I am all good and then escorts me to the escalators leading up the the First Class lounge.

The SWISS First Class lounge on the A pier

Access to the First Class lounge is via the escalators to the left of the Edelweiss Bar in Terminal A or Check-in 1. I head up the stairs, where I am welcomed by a friendly middle-aged woman. She scans my boarding pass and inquires if I would like to go straight across to the E pier, or if I would rather wait here. I tell her I would prefer to go immediately, so she puts my name down for the shuttle in fifteen minutes and invites me to head through security in the meantime.

The lounge above Terminal A is fairly large. The design is very typical for Switzerland, I think. It is more comfortable than ostentatious.

I take a seat and immediately a young man comes to ask me if there is anything I would like to drink. I decline and tell him I will not be staying long.

First Class shuttle to the E pier

At 18h40 I head one floor up and walk down the long corridor to the departure point for the First Class shuttle to the E pier. I am the only one making the journey at this time. The driver takes me downstairs to clear immigration, and then we head out my ride to the E pier.

SWISS has these dedicated, purpose built mini vans to take passengers across, and they really are very funky. Basically, they look like a small version of a SWISS First Class cabin, complete with lamps and wood furnishings.

SWISS First Class day rooms on the E pier

The driver accompanies me up to the third floor with the lift, which ejects me in front of reception of the First Class lounge. SWISS has a limited number of day rooms available in the lounge. The receptionist informs me that “St. Moritz” is still available if I am interested. Of course I am!

The day rooms are brilliant. They are fairly small. There is no room for a desk or anything. However, each room has a comfortable double bed and a nice toilet and shower.

The view from the window is not too shabby either. But make sure to close the curtains before taking a shower, as the deck in front of the window is accessible from the lounge.

I manage to get a few hours of sleep. After a refreshing shower I decide to head out and investigate the lounge. It is fairly quiet today.

The SWISS First Class lounge on the E pier

There is no buffet service in the lounge. However, there is a large dining area and the staff are happy to also serve food on the deck outside.

My bird to Singapore is the B 777 parked next to the A 340-300.

No idea what this squirt is doing here…

I order the smoked salmon tatar with toast, which is quite tasty. Meanwhile, the evening bank has rolled on, returning the SWISS short-haul fleet home for the night. It is quite spectacular to watch, with the full moon and the mountains in the background.

Boarding

At 22h00 I head downstairs for the document check ahead of boarding. By this time the shops have already started shutting down for the night.

As I pass the gate, the gate agents tells me I will need to put on a mask for the duration of the flight as per regulation of the Singaporean authorities.

The cabin & seat

I step aboard the aircraft through the L2 door and make my way through the Stübli to the First Class cabin. I am seated on 1A. Eight out of eight seats are occupied tonight.

At my seat there is already a 50cl bottle of water and a voucher for 50Mb of complimentary wifi usage.

Once I am settled, the crew bring me the menu and the pajamas. A vanity kit and slippers are already at my seat.

The seat is wide, spacious and offers a lot of storage space that I think I must have missed on my last trip on the A 340 to Dubai. The cupboard has two hangers and two compartments to store smaller items and shoes.

There is also a small reading lamp that gives off pleasant, warm light in the dark.

The cupboard serves a second purpose to close off the seat from the aisle for more privacy. There is also a small divider that is operated electrically and which extends from the side of the seat. All in all, it is not a bad solution. The point of having these enclosed cabins is not really to have more privacy, but to prevent being disturbed in your sleep by crew and people passing by your seat.

The service

There are two crew working the First Class cabin, and both of them are excellent hosts. The service starts on the ground with the distribution of icy cold oshibori, which are highly welcomed – because although the aircon is running, the aircraft is still warm from standing around in the sun all day.

The meal

While we are still on the ground I am brought a glass of orange juice and an amuse bouche of flûtes from Sprüngli and a green tomato coulis with red tomato mousse. It is very refreshing.

Once we are airborne and the crew is released and the service begins. I am very much impressed that they actually manage to pull off the full meal service within less than two hours after take-off and without making the service seem rushed.

Starter: asparagus salad…

…and salmon trout with cucumber and trout mousse. Both of the starters are excellent. The salad leaves have managed not to go all limp in the heat, and the trout mousse is exceptional. It has a lovely smokey taste and a smooth, velvety texture.

Soup: gazpacho with shaved almonds. The soup is also very good, and has a strong dose of garlic – which at least I like very much. Not so sure about my fellow passengers though…

Main course: veal with morel jus and onion chutney, asparagus, and cheese polenta. I have no idea what compelled me to try this dish. I normally do not eat meat much, and certainly not very often on a plane. Whatever it was, I am glad I did because this dish is lovely. The polenta is rich and creamy and the meat has managed to stay juicy but without being bloody.

Cheese: a selection of cheese from the region around Lake Lucerne. Served with mustard chutney, grapes and fig bread. The blue one was a bit too salty for my liking, but the others were rather nice.

Dessert: chocolate pie. Oh my god, for a moment there I am not quite sure I will survive this dessert. It is very good, but it is also amazingly sweet and so, so rich.

Once the meal is done, I change into my pajamas and ask for the bed to be made up. I manage to sleep for a solid seven hours.

Second service

As soon as the cabin crew notice I am awake they come to ask me if I would like coffee. The young lady working the First Class cabin brings me the coffee and tells me that for one horrible moment she thought the coffee machine – the most important piece of equipment even before the engines in her view – may have gone US. But luckily she managed to get it going again.

She then ask me if I am having breakfast. There is no menu, so I challenge her to surprise me. Which she and her colleague take to mean I will try a bit of everything!

With breakfast done, I’m feeling fit to burst. Thank goodness we only have about one more hour to run to Singapore, where I can get off the plane and walk off some of all this lovely food.

Arrival in Singapore

The approach into Singapore is very scenic and takes us right past the waterfront and Changi airport, before we then make a wide 180 degree turn to line up and land.

As we pull onto our stand, the cleaning crew are already expecting us. I am guessing it is very humid, because they look as though they are trying to move as little as possible.

Conclusion

This experience with SWISS was a very pleasant surprise. I think it also proved, yet again, that the crew can make or break a flight in First Class. The crew working this flight were friendly and engaged with the passengers in a pleasant and effortless way that made you feel welcome – as though they were happy to have you with them. The lounge in Zürich was also very nice and the day rooms were just brilliant.

Of course, those of you who regularly read this blog may be wondering how SWISS compared to Air France. The answer is, I think I could not really say – mainly because their products are very different. The Air France service in La Première is elegant, polished and very grand – or just really very French. For example, when you order a drink in La Première, they will always serve it to you from a silver tray, whereas at SWISS they would just bring you a glass from the galley, without a tray. It is a minor thing and not really all that important. On the other hand, I found the service on SWISS a lot more personable.

Garuda Indonesia, First Class – Boeing B 777-300: Jakarta to London

garuda_indonesia_logo-svg
map

Introduction

Three days before my flight back to London, I receive an e-mail from the Garuda First Class concierge asking me a) what I had in mind for the complimentary pick-up, b) if I had any specific dietary requirements they should know about and c) what size pyjama I take. That more or less sets the tone for my flight back home and the end of what has been a truly relaxing and thoroughly enjoyable vacation…

Getting to the Airport

I leave the FM7 Hotel at 09h30. This morning the traffic is much thicker and for some unearthly reason we find ourselves taking backroads through some small village. The journey to the airport takes twenty minutes to complete.

IMG_0002.JPG
IMG_0004.JPG

Before we depart from the hotel, the driver hands me a refreshing towel and a bottle of still water.

IMG_0003.JPG

Check-in

We pull up to Terminal 3, where I am already being expected by the First Class ground crew. I step out of the car and a young lady greets me by name. She welcomes me to the flight, while a young man takes my luggage out of the booth. The young lady then escorts me to the dedicated First Class check-in area and invites me to take a seat while she checks me in and tags my suitcase.

IMG_0005.JPG

Once that’s done, she accompanies me through security and immigration. There is a dedicated lane for First Class passengers for security and behind that, we head straight for the counter for holders of diplomatic passports – which of course speeds things up considerably…

The Garuda First Class Lounge

And then form there we head for the First Class lounge on the mezzanine level. The place is deserted when I arrive. The lounge is a nice size, although it seems a bit large now, given that currently Garuda’s flight to London is the only with a First Class service and even that only operates three times a week.

IMG_0006.JPG
IMG_0007.JPG
IMG_0008
IMG_0009
IMG_0011
IMG_0010
IMG_0012
IMG_0013

I take a seat in the lounge and am brought yet another refreshing towel, followed by some still water, a plate of fresh fruit and the menu for the lounge. There is no buffet in the First Class lounge, so food can only be ordered from the staff. I go with the Gnocchi Neapolitana, which is very good.

IMG_0014
IMG_0015
IMG_0016

Boarding

At around 11h45 the gate agent comes to inform me that the flight is now in the final stages of boarding. It’s time to leave. At the lounge’s reception area all the staff are lined up to say goodbye and wish me a pleasant trip.

IMG_0020.JPG

We breeze through the boarding gate and take the left aisle down to the airbridge for First Class passengers only. Here too there are ground staff in the First Class uniform wishing me a pleasant flight. I step on board. The ground attendant hands me over to the purser – who also greets me by name – then says goodbye and wishes me a safe journey. One of the First Class cabin crew then shows me to my seat on 2K.

The Cabin

Garuda’s First Class cabin is really quite amazing. Every seat is enclosed in a sort of mini-suite, with sliding doors that can be closed for more privacy. Apart from that, the cabin and seat have a very elegant appearance and are kept in rich, dark colours.

There is plenty of storage space, including a closet with two hangers that is wide enough for me to hang my clothes in once I change into the pyjamas.

The seat is very comfortable and the sliding doors certainly give the you the feeling of being in your own suite. It’s not just that the sliding doors will give you more privacy. I also think you are disturbed a lot less when you rest because you really don’t notice at all when somebody passes by your seat.

IMG_0021
IMG_0022
IMG_0024
IMG_0025
IMG_0026
IMG_0023
IMG_0034
IMG_0028
IMG_0029
IMG_0030
IMG_0033

The Crew

As I already mentioned, the crew are expecting me at the door as I step on board. By the way, the curtain to Business is closed during boarding, which is just a minor detail but something I really like.

Amenities

There are a whole lot of goodies expecting me at my seat:

  1. the food and drinks menus for the flight,
  2. noise cancelling earphones,
  3. a vanity kit,
  4. two pillows,
  5. a set of stationary with a pen,
  6. the pyjamas.
IMG_0027

As soon as I take my seat, one of the cabin crew comes to offer me a welcome drink. A few moments later she returns with a scented hot towel, a glass of the Billecart-Salmon Brut Rosé and a small ramekin of warm macadamia nuts.

IMG_0036
IMG_0035

The flight time is announced at 14 hours and 15 minutes. Brilliant! All the more time to enjoy Garuda’s First Class service!

The crew on this flight are truly excellent. They’re personable, charming and very friendly. They make passengers feel at ease in a way that seems very natural.

The amenity kit is of no particular brand. It contains:

  1. a brush,
  2. earplugs,
  3. lip balm,
  4. eyeshades,
  5. a dental set,
  6. two Payot branded creams.

What strikes me about the vanity kit is that the content is of less good quality than the one I was given in Business Class on the Melbourne to Jakarta leg of this trip. The toothbrush for example, is rather small and more like a kid’s tooth brush (although adult size toothbrushes are available in the lavatory).

IMG_0032
IMG_0031

The pyjama is black and not of any particular brand. It’s comfortable enough but be warned, the cut is rather tight. I’m wearing an XL and the pants still make me look like a primo ballerino…

IMG_0038
IMG_0042

In contrast, the slippers are excellent. They’re solid and very comfortable. There’s a bit of an awkward moment when the cabin crew bring me the slippers, because they insist on helping you take off your shoes and kneel before you to do so, which is something most Europeans are probably not so used to.

IMG_0059.JPG
IMG_0039
IMG_0043
IMG_0044
IMG_0046
IMG_0048
IMG_0049
IMG_0050

The Meal

Orders for the meal are taken before we push back.

IMG_0040
IMG_0041

The Caviar Service

The meal service begins with the caviar service, which is served with warm blinis, crème fraîche and shrimp crackers. And more of the champagne.

IMG_0052
IMG_0053
IMG_0054
IMG_0055
IMG_0056
IMG_0057

The First Course

For the first course, I go with the chicken musakhan roll, served with a beetroot relish and garlic sauce. I have no idea what the brown powder dusted on the rolls is, but it’s certainly fragrant, with a subtle hint of citrus.

IMG_0061
IMG_0065
IMG_0064
IMG_0063
IMG_0062
IMG_0066
IMG_0067

The Soup

Next comes the pumpkin soup with enoki mushroom and crème fraîche. The soup is served with toasted bread. Perhaps the soup might have been a tad warmer. But other than that, it’s a very hearty soup with a strong underlying flavour of celery.

IMG_0068.JPG

The Main Course

For the main course I have the grilled beef sirloin. This is served with a thyme jus, asparagus, mushrooms and grilled cherry tomatoes. It should also have had a potato soufflé, which I request to have swapped for the truffle ravioli, which are excellent. The meat is good too, it’s cooked just right and has a nice charcoal flavour.

IMG_0069
IMG_0070

The Cheese

And then I have the cheese board and crackers. There is no information about what cheese it is – I’m guessing some sort of camembert, a cheddar and maybe a Roquefort.

IMG_0071
IMG_0072

Dessert

And then, for dessert I have the chocolate lava with vanilla ice cream and fresh fruit. The lava also could have spent some more time in the oven. But other than that, you can’t really go wrong with anything that contains warm melted chocolate, can you?

IMG_0073
IMG_0074
IMG_0075

And just in case I’m still hungry, the cabin attendant brings me two shortbread biscuits with the cappuccino. And that concludes the meal service. And I feel totally gorged!

IMG_0076
IMG_0060

After the meal, one of the flight attendants makes up my bed for me to sleep. The duvet I’m given is amazingly fluffy and the pillows are nice and comfortable. There’s also a thick mattress on the seat for greater comfort. With the doors closed, the suite feels very intimate and cosy.

IMG_0077
IMG_0078
IMG_0079

The Inflight Snack

At some point during the flight I wake up and ask for a noodle soup and a drink. I think it’s the first time I’ve ever had a decanted Diet Coke!

IMG_0080
IMG_0081

And then I go off to sleep again.

The Second Service

I awake about two hours out of London. Just in time for the second meal service. There is a whole list of items to choose from, the second service consists of a starter, a main course and a dessert.

IMG_0082
IMG_0083
IMG_0085
IMG_0084

The First Course

To start I have the cream of asparagus with a dumpling and fresh asparagus. This dish is excellent. The soup has a velvety texture and the different flavours are very finely balanced.

IMG_0086
IMG_0087

The Main Course

For the main course I go with the seabass in a turmeric pickle sauce and potato croquettes, baby pak choy and vegetables. When I order the fish, I notice a slight hesitation from the flight attendant, and I can’t help but feel that she’s trying to dissuade me from having it. Once I tuck in, I realise why: because what I thought were green beans are in fact small and really vicious green chillies that nearly blow the top of my head off! My friend, the valiant M. always says he doesn’t get how I can eat very spicy food and enjoy it, but this is too much even for me! Other than that though, the fish is moist and the sauce is flavourful and tangy.

IMG_0088
IMG_0089

The Fruit

For dessert I have the plate of fruit, which includes two slices of Guava and manages to quench the fire burning in my mouth!

IMG_0090
IMG_0091

And then to conclude, I have mint tea, served with two sticks of Valrhona chocolate.

IMG_0092

I really must say, the quality and quantity of the food served in Garuda’s First Class is quite impressive. The tableware is attractive and the presentation of the dishes shows a lot of attention to detail. My other friend, the tall, blond M. has a stomach that is a bottomless pit. I really don’t know where the guy puts it all. But I’m sure he would have had a whale of a time on this flight!

Arrival

By the time the second service ends, we’re already nearing the top of descent. It’s just gone eight in the evening and traffic in Heathrow is calm. As the flight draws to an end, one of the cabin crew takes my vanity kit, slippers and pyjamas and places them in a Garuda First Class branded bag for me to take with me.

IMG_0094

We land in an easterly direction without even having to hold, and then very slowly taxi to our gate at Terminal 3. When eventually we reach our stand, only the airbridge for the L2 door is attached because the police are there to meet our flight. Apparently they’re looking for one particular passenger. Once he is removed from the flight, we’re free to disembark. It’s really quite embarrassing how the cabin crew request all the Business Class passengers to step aside to allow me and the other three First Class passengers to disembark first.

There is a representative from Garuda holding a sign up with my name as I step off the plane. He welcomes me to London and then escorts me through immigration, assists me with my bag and takes me through customs. Once we’re landside again, he gives me instructions on how to get to Terminal 5, where I’ll be spending the night, before sending me on my way.

IMG_0093

Conclusion

I’m wondering where Garuda is going with its First Class product right now. Personally, I think this was one of the best First Class experiences I’ve had in a long time that was truly deserving of the term first class. The hard product is excellent and the crews on the ground and in the air obviously made an enormous effort to provide passengers with a service that is refined and polished. But it just seems like an awful lot of effort for just the one route with a service that doesn’t even operate daily to Heathrow.

But apart from that, I think Garuda Indonesia offers a good and solid product, both in Business Class and in First. Admittedly, I do think they could significantly improve the experience on the ground for passengers not travelling in First. I understand that the two domestic flights I did were delayed due to the severe weather that the airline has no influence over, and perhaps it goes without saying in Indonesia that all you can do in such cases is to sit and wait for it to pass. Even so, I think it wouldn’t hurt Garuda to communicate more proactively in cases of irregularity – and with that I don’t mean having a gate agent yelling at the top of her voice in Bahasia only.

I sincerely wish Garuda the best of luck for the future. And I hope their new CEO will succeed in maintaining the high standard of service and professionalism that I experienced and enjoyed on all my flights with the airline so far.

Would I choose Garuda again? Definitely!