Singapore Airlines' effortless Paris one-stop a winner
By Geoffrey Thomas Sat Jul 13, 2019
Singapore Airlines' effortless Paris one-stop is a real winner.
Ok so it’s not non-stop to Paris but Perth travellers don’t hold your breath on that service starting any time before 2023.
SQ 214, an Airbus A330, departs from Perth at the very respectable hour of 5.10 pm and you arrive in arguably the world's best airport, Changi, at 10.35 pm.
The onward connection is SQ336 an Airbus A380 departs for Paris just after midnight and arrives in the world’s most magnificent city at 7.35 am.
See a spectacular video of three jets passing at high altitude
The break at Changi is a delight. You can go to the lounge, shop, stroll or visit one of the many bars and restaurants that make this airport an oasis for the weary traveller.
Our flight from Perth departed on time, as we have come to expect from Singapore Airlines. The airline has four flights a day between the two cities and while some airlines have been cutting back Singapore Airlines has been expanding its services with larger aircraft and new products.
We decided to have a full dinner on route to Singapore and then go straight to sleep on the A380 to Paris.
As always, the service started with the airline’s famous Lamb and Chicken Satay with onion, cucumber and spicy peanut sauce.
Next was the appetizer of Smoked Salmon Gravalax with potato salad crumbed feta cheese and cucumbers. Magnificent!
For the main course, I had selected Dukkha Encrusted Pan Seared Tasmanian Salmon with white wine sauce. It was accompanied by spinach puree, charred tomatoes and vegetables with gratin potato.
Another stunning dish.
The airline’s Book the Cook for first class and business class passengers has been a runaway success with almost endless options to satisfy even the most fastidious palate.
To finish, I can’t go past ice cream and indulged in Mint Chip Swirl.
Champagne was Charles Heidsieck and the wine a 2018 New Zealand SB from Mount Riley in the Marlborough region.
The flight to Singapore was effortless without a bump and in no time, we were on approach to one of the world’s great hubs.
Two hours on the ground was plenty of time to stretch the legs and get some refreshments in the lounge while catching up with emails.
Push back on the A380 was a little late as favourable winds would have us arriving too early in Paris.
Just after take-off, the flight attendants were quick to convert our seats into beds and tuck us in for the night.
Slumber came quickly and I slept all the way to the Black Sea – which was outstanding for me.
A delightful Continental breakfast was not far away as was Paris, possibly the home of the light breakfast.
All in all, an effortless experience, made all the more pleasurable by the subtle but constant attention of the flight attendants.
There is no question that Singapore Airlines is on its game and has its mojo back.
A few years back the airline appeared to lose its way competing with Emirates and Qatar but now the airline has refocused on what has made it one of the great names in aviation – innovation and service.
New aircraft such as the 787 and A350 and new products throughout the fleet has it at the cutting edge of passenger’s offerings.
Geoffrey Thomas was a guest of Singapore Airlines.
Next was the appetizer of Smoked Salmon Gravalax with potato salad crumbed feta cheese and cucumbers. Magnificent!
For the main course, I had selected Dukkha Encrusted Pan Seared Tasmanian Salmon with white wine sauce. It was accompanied by spinach puree, charred tomatoes and vegetables with gratin potato.
Another stunning dish.
The airline’s Book the Cook for first class and business class passengers has been a runaway success with almost endless options to satisfy even the most fastidious palate.
To finish, I can’t go past ice cream and indulged in Mint Chip Swirl.
Champagne was Charles Heidsieck and the wine a 2018 New Zealand SB from Mount Riley in the Marlborough region.
The flight to Singapore was effortless without a bump and in no time, we were on approach to one of the world’s great hubs.
Two hours on the ground was plenty of time to stretch the legs and get some refreshments in the lounge while catching up with emails.
Push back on the A380 was a little late as favourable winds would have us arriving too early in Paris.
Just after take-off, the flight attendants were quick to convert our seats into beds and tuck us in for the night.
Slumber came quickly and I slept all the way to the Black Sea – which was outstanding for me.
A delightful Continental breakfast was not far away as was Paris, possibly the home of the light breakfast.
All in all, an effortless experience, made all the more pleasurable by the subtle but constant attention of the flight attendants.
There is no question that Singapore Airlines is on its game and has its mojo back.
A few years back the airline appeared to lose its way competing with Emirates and Qatar but now the airline has refocused on what has made it one of the great names in aviation – innovation and service.
New aircraft such as the 787 and A350 and new products throughout the fleet has it at the cutting edge of passenger’s offerings.
Geoffrey Thomas was a guest of Singapore Airlines.
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