Greetings Flight Report Community. Thanks for stopping by and having a look at this report. This is part 4 in the itinerary described below.
For this report I will be sharing an adventure that took place in November 2014. I've gone through my photos and determined there is enough to document the experience adequately. I have taken lounge photos from previous visits to round out the report. It's a pleasure for me to arrange the pictures into a report to relive the excitement of the trip. The reports will be broken down as follows:
LAX Delta Skyclub and Delta LAX-SEA (First) http://flight-report.com/en/report-10695.html
Delta SEA Skyclub and Delta SEA-ICN (Business)http://flight-report.com/en/report-10721.html
Asiana ICN Business Class Lounge and Asiana ICN-SIN (Business)http://flight-report.com/en/report-10729.html
Singapore Airlines The Private Room and Singapore Airlines SIN-HKG (First)(This Report)
United Club Hong Kong and ANA HKG-NRT (Business)(Coming Soon)
ANA Suite Lounge NRT and ANA NRT-ORD (First)(Coming Soon)
I experienced several firsts on this adventure:
First time in SQ The Private Room (TPR) and SQ First
First time on ANA in any class
A taxi left me curb side at the Singapore Airlines first/Suite check in and I was greeted immediately by a porter. I only have hand luggage so the amount of service he could provide me was limited. He held the door and once inside I was again immediately approached and led to a desk. Check in was completed very quickly and it was noted that I was very early to the airport. Perhaps I was even chastised but it was no matter to me. I was there about 5 hours early to maximize my time at Changi. Between walking around around and enjoying the amenities available to all passengers and the SilverKris / TPR amenities there will no shortage of activities.
First/Suites check in area.
I was the only person at the First/Suites immigration desk and was quickly forwarded to the escalator leading up to the SilverKris Lounge.
A cadre of smiling faces were there to greet guests at the entrance. I provided my boarding pass and the long, almost comical, journey to TPR began. I was asked to follow the lounge agent and we proceeded down a hall adjacent to the Business Class lounge.
At the end of the hall we reached the First Class lounge.
We traversed the Fist Class Lounge and I was at TPR entry where I was handed off to another agent and shown into the lounge.
It's an elegant space and there was nary a soul there when I arrived.
The lounge attendant passed me off to one of the servers and I opted to sit in the dinning room to enjoy some breakfast.
I was offered my choice of beverage and the posh surroundings called for champagne.
I selected a rather pedestrian breakfast of eggs benedict and a cappuccino to finish the affair.
At this time I wanted to stroll the terminals and do a bit of shopping and plane spotting. The lounge server was kind enough to allow me to place my luggage behind a desk in the lounge while I went on walkabout. I would be returning for lunch of course!
A peek at the rest room and the First Class buffet area.
Perhaps the 777-300ER that would deliver us to Hong Kong.
I visited the butterfly garden and the koi pond. A few gifts were procured and airplane gazing enjoyed. I returned to TPR to sample the lunch menu. I selected the mini hamburger with quail egg and foie gras as well as a tomato soup. The burger was tiny but packed with flavor. A perfect size for a snack without filling up too much. The soup was horrible and could have come from a can. A fine glass of Shiraz to accompany the meat.
Post meal I retired to the seating area. I enjoyed some water and 18yo Chivas with what was left of my Shiraz.
Not much in the way of airplane spotting opportunities in TPR.
My excitement for being on board was building so I decided to walk it off by going down to the gate.
Our bird.
Boarding commenced about 15 minutes after my arrival and I was among the first to take the airplane. A warm, and rather stunning, face to greet First Class passengers at the door.
I was aware of the cabin configuration from reading others' flight reports but seats are even larger than I could imagine.
Headset.
I was promptly offered a beverage and opted for a glass of the Krug Grand Cuvee. It was my first time enjoying this wine and I found it to be quite satisfying. My richer and assertive than any champagne I had encountered to date.
As boarding was happening I took the opportunity to take a peek at he Business Class seat. Very impressed.
My Krug was topped up and I requested a glass of sparkling water.
Taxit ot 20C and we're off with Changi Air Base visible.
Getting familiar with my surroundings. Seat controls.
Amenities.
Meal orders were taken as well as beverage orders. I had selected a meal from Book The Cook but found something from the menu that I preferred and it was no problem to switch. I can't for the life of me remember what this entree is called. Perhaps someone who frequents this route will know.
Start with a cocktail and macadamia nuts. Sparkling water is now served and topped up without having to ask. This cocktail was sickening sweet to I only made it a few sips in. The flight attendant noticed and asked if i would prefer something else.
Something else.
The service was very on point even though there were 6/8 in First.
The table was set for lunch and I selected garlic bread from the basket.
The first course was a scallop dish that was just too much. The cheese and cream overwhelmed the scallop.
Again the Flight Attendant noticed wI was underwhelmed with the starter and offered to bring the other option that consisted of parma ham and some cheese. It was pleasant. I appreciate this attention to detail. They give the impression that they genuinely want you to be happy.
A salad was served next. Not very much going on here.
A mushroom soup I believe. Too rich for me but very flavorful.
The kind soul serving my side was very concerned that I wasn't satisfied with the meal so i had to repeatedly reassure her that I was just excited to see and taste everything but, thanks to their lovely lounge, I didn't possess the appetite to have more then a few bites.
The nameless main course. Very tender and flavorful fish in a thick broth.
Dessert time. Beautifully presented.
Why yes, I will have a bite or two of your cheese.
The finale to the meal event consisted of blue mountain coffee and a praline. While the cuisine wasn't exactly up to my high expectations the level of service and commitment to looking after the passengers exceeded my expectations.
Spacious open areas of the 777.
Almost to HKG.
On time arrival into Hong Kong. No fast track or expedited immigration was on offer so it was a long wait to pass into country.
I made it to my hotel, Intercontinental Hong Kong, just in time for the light show. I was offered a welcome drink in the bar and watched the show from there.
The mystery soup looks like Singaporean fish soup with bee hoon noodles. They sell for about 4 euros a bowl around the Maxwell Food Centre. The secret is to slow cook the broth with galangal and drop the fish in just before serving.
Hello Caribel and thanks for reading and commenting. Thank you for identifying the soup. Despite the dish's pedestrian origins and price point it was quite nice. Happy travels.
That main course looks more like a snack for an ultra long haul flight. But it is fish soup bee hoon as another member has mentioned. One of my favourite hawker food in Singapore, some of my favourite types have hawkers adding milk and some rice wine/vinegar to the soup to make it sweeter and creamy.
SQ First is still one of the best cabins to fly in the sky even with a lot of new competition.
Greetings Quirrow and thank you for reading and commenting. I'm heading down to Singapore tomorrow so I'll have to search it out for comparison purposes. I agree, SQ is top notch. Happy flying.
No caviar offered?
The mains is certainly classic Singapore comfort food but to any local it is decidedly un-first class.
Hi there eminere and thanks for reading and commenting. No, unfortunately, there was no caviar on offer. Or satay! It was a brief 3 hour flight but either or both would be welcome any time. Happy travels.
Holy moly omg SQ... Veuve Clicquot La Grand Dame 2004 in the lounge! and Krug and Dom Perignon!!! okay I must calm down...
Okay no Caviar, but that is forgiven because the champagne I can drink during 3 hours at the lounge and 3 hours on the plane will make up for lack of caviar, so its okay :)
Now I really want to try SQ one day!
See CX should learn from SQ. For example, on their short haul First Class to Tokyo, they serve Amour De Deutz Blanc de Blancs, which is respectable but not very First Class.
Anyway champagne aside, the catering looks tasty and beautifully presented. I am a huge fan of food and wine :)
The SQ 777ER F seats are nice, although its not suites, It is still miles ahead of other airlines.
And thats for the great detailed report and lots of wonderful HD photos. SQ F class is on my list of airlines to try.
Thanks for the ifo. Yes, LAX-HKG-CGK. However, I don't know if there's a Mandarin Oriental in LA. Also, the flight departs LAXt at 23:55 so I assume that will effect the catering a bit.
Ah I think LAX misses out... thats annoying
These are the flights with Mandarin Oriental.
Between Hong Kong and New York-JFK, Boston, San Francisco, Paris, London, and Tokyo-Haneda.
maybe reroute to New York :)
Are you flying long haul CX F?
Its very exciting, because if your flight originates from a city with Mandarin Oriental hotel, CX F catering is supplied by Michelin Star Chefs, so it will be a food lovers journey! Its part of CX F promotion for the entire year 2015.
Greetings Airtraveladdict and thank you for reading and commenting.
I'm traveling on CX F for the first time next month and I'm very excited for the experience!
I think if you give SQ F a try you will not be disappointed.
Happy flying!