Posted by: tonkatsudelights | October 9, 2007

SIN-BOM on SQ422 First Class

 

The word ‘upgrade’ and Singapore Airlines do not usually come together very often.

Upgrade is something that comes very rarely with Singapore Airlines. They are not very generous when it comes to upgrading their passengers. In my whole history of flying with SQ (which is very very very often) I was upgraded about 4-5 times only. I verified this assumption with fellow SQ frequent flyers in the Flyertalk forum long time back. And they confirmed so.

But don’t get me wrong. I do enjoy upgrades. Especially when it is an upgrade to First Class for a medium to long haul flight. Imagine the 19-hr journey SIN-LAX via NRT, for example. An upgrade to First Class really makes a lot of difference. Not that I said Business Class is bad. But there is a difference between a fully flat and horizontal bed vs. a flat bed at an angle. Try sleeping on them for 6-8 hours and you’ll feel the difference.

 

The flight from Singapore to Mumbai on SQ422 is on regional First Class seats. Not the flat-bed type that they use typically for intercontinental long haul flights. But still, the leg room is very generous.

They served breakfast for this flight. Not the full meal. Food is not really heaven and earth difference with the business class meals, though. If I have to point out the differences of the F&B between the two, this is how I would say it. Dom Perignon & Krug vs. Charles Heidsieck. No tray. More generous portion. Leather binding menu. More main course options. Better food presentation. Err… I guess that’s it.

 

 

The breakfast menu for today…

juices
A choice of apple, tomato, or freshly squeezed orange

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birschermuesli
Plain or fruit yoghurt

wholesome beginnings
Seafood and rice vermicelli soup
Rice vermicelli with prawns, fish, and vegetables in broth

Singapore putu mayam
A popular local dish of rice noodle flat cakes served with grated coconut, crushed raw sugar, chicken korma, and vegetables stew

Pan fried chicken in thyme jus with seasonal vegetables and potatoes

Fresh eggs with grilled ham or sausage, tomato, and sauteed mushrooms
baked, soft boiled, or scrambled eggs on toast

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

Awaiting for my next upgrade on Singapore Airlines!

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