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SQ68 Singapore Changi International (SIN) - Bangkok Suvarnabhumi International (BKK)

Date: 24 March 2007
Departure (scheduled): 18:00
Arrival (scheduled): 19:25
Aircraft: Boeing 777-200
Cabin: First
Seat: 1A

The SQ F lounge was much less busy than my previous visit and with more natural light coming in the appearance of the lounge was considerably enhanced. Keen not to repeat my indiscretion of my previous visit, I sat well away from the bar, but still partook of a couple of glasses (or three) of Dom Perignon.

I spent some time on the free wifi and actually the couple of hours between flight passed very quickly - it's amazing how time flies when you're having fun! I was soon on my way to the boarding gate and walked pretty much straight on the aircraft, being the first to board. I was closely followed by the only other F passenger who had been allocated 1B but of course moved himself back to 2B when the cabin crew confirmed that it was just us two in the 12 seat F cabin (arranged in two rows of 2-2-2). The seats were larger and more comfortable than the business class seats used on the KUL route, but still of the old recliner type.

I was served some pre-departure Dom Perignon with some mixed cashew and macadamia nuts and presented with the menu for the flight. The crew also confirmed that my Lobster Thermidor pre-ordered meal had been loaded . We pushed back on time and as we got to the runway I decided to again film the take-off, seeing as I felt pretty much alone in the cabin!


After take off it was a bit bumpy for a while, but I was soon being served nuts and Krug champagne which I had switched to. Then it was time to have the table laid and eat! The menu was as follows:

Dinner From Singapore to Bangkok


Yam Somo - Pomelo and sautéed prawn salad

Main courses

Pan roasted snapper, vierge sauce, stuffed zucchini
with crabmeat, baby zucchini

Wok seared chicken breast in hot bean sauce with Thai
basil, seasonal vegetables and fragrant rice

Thai curried beef in sweet peanut sauce, sugar snap peas,
cauliflower, carrots and steamed rice

Fresh fruit

Wine List


Dom Perignon 1999

Krug Grande Cuvée

White Wines

Dr Loosen Urzinger Wurzgarten Riesling Spatlese 2005

Domaine Laroche Chablis Premier Cru Fourchaumes "Old Vines" 2003

Red Wines

Château Cos d-Estournel 1999 Saint-Estephe

Château Leoville - Poyferre 1999 Saint Julien

Beaune Avaux Premier Cru 2002


Graham's 20 Year Old Tawny Port

Obviously this was a much reduced offering from the longer Tokyo flight. The prawn starter was tasty but a little on the small side. For mains I had my pre-ordered Lobster Thermidor and it was absolutely delicious - top class. For dessert the fruit selection was slightly different - rather than being prepared on your plate and presented as a fait accompli, the fruit basket was brought round and I was able to select which fruits I wanted, ending up with a peach, a plum and some red grapes!

The rest of the flight passed fairly quickly, much more so in that the Singapore stewardess came round to my seat for a long chat about things, discussing what I was up to and flying in general, how it was living in Singapore and London etc. - a very nice diversion and it proved two things. Firstly that Singapore cabin crew are not "robotic" as sometimes claimed and secondly how much difference it makes for crew to walk and talk the cabin rather than hide away in the galley once service has finished.

We were descending into Bangkok in no time and I was glad to see that we taxied to a gate very near immigration, no long walk like my last arrival at the airport.

SQ F lounge at SIN