Here is the second part to my long haul journey with Singapore Airlines to Melbourne, you can read the first part here. In Singapore, I changed aircraft and climbed aboard the airline’s new A350 plane, which also has a fantastic modern interior and business class seat. It was a speedy ride down to Melbourne in just over 7 hours.
On offer was a continental breakfast, I can understand why Singapore Airlines offer this, most people were connecting passengers and probably not interested in a full meal. I certainly wasn’t and was more than happy with just a bit of fruit and juice before a nap.
A few hours before landing the lunch service commenced, I was a little hungry and looking forward to the service. The inflight menu choices were:
First up was the lunch entree which was a smoked duck breast with apricot compote, mesclun salad and mustard vinaigrette, it sounded familiar, I then realised it was offered on my flight from Zurich to Singapore.
My friend had pre-ordered the Lobster Thermidor, it looked excellent, I’ve sampled this dish before on a previous SQ flight and thoroughly enjoyed it, my friend also loved the dish.
I selected the wok-fried sliced lamb in garlic and ginger sauce with noodles and vegetables. I enjoyed this meal, it was served piping hot, and I could taste the garlic and ginger. I love the garlic bread on Singapore Airlines and can never say no to it.
For dessert, the cabin crew convinced me to sample the cheese plate and the special 70 steps fruity mango and luscious lime dessert.
I’ve flown SQ several times in economy, business and first-class and it’s always been consistently excellent. The crew are fantastic and professional, the food is consistently good and meal choices offer a good variety.
