SQ Tips, Trips and Tales

[SOPOOR]

Have you searched for MEL-SIN then SIN-FCO separately?

No, didnt know it makes a difference , but i will give it a try

 

[tmdl]

Does anybody know if the 1 bottle Krug per sector for R and F cabins been relaxed at all?

we flew from SIN to NRT on the 777 in July '24 and it was the case but they also had Taittinger Comtes de Champagne & Bollinger Le Grande Annee on board

The hostess did say its the same things for A380 Flights

 

[jamesatfish]

Does anybody know if the 1 bottle Krug per sector for R and F cabins been relaxed at all?

Only anecdotal evidence, but on a 777 flight I took back in June there were 3 of us in the cabin drinking Krug, and based on the number of refills we all had I'm confident they had stocked multiple bottles.

 

[tmdl]

Only anecdotal evidence, but on a 777 flight I took back in June there were 3 of us in the cabin drinking Krug, and based on the number of refills we all had I'm confident they had stocked multiple bottles.

What was the route?

 

[jamesatfish]

What was the route?

SYD-SIN, SQ212. Even more impressed that they catered so well for an 8am departure!

 

[boomy]

Does anybody know if the 1 bottle Krug per sector for R and F cabins been relaxed at all?

Apparently from today there will be x1 Krug 750ml and x2 Krug 375ml loaded on all F and R flights.

I got the info from @Cruiser Elite onboard SQ while he was sculling a 750ml bottle before lunchtime

 

[I love to travel]

Apparently from today there will be x1 Krug 750ml and x2 Krug 375ml loaded on all F and R flights.

I got the info from @Cruiser Elite onboard SQ while he was sculling a 750ml bottle before lunchtime

Excellent, SQ 241 sorted for me in a few weeks, That said, would not mind trying the speciality champagne, sounds interesting,

 

[boomy]

Excellent, SQ 241 sorted for me in a few weeks, That said, would not mind trying the speciality champagne, sounds interesting,

It’s so good SQ showcasing grower champagnes as opposed to the big houses served onboard most airlines. I’ve thoroughly enjoyed Egly earlier this year. Henri was served in October last year, very different from Krug. I would suggest starting with the former, preferably before departure.

 

[Cruiser Elite]

It’s so good SQ showcasing grower champagnes

Current offering:

 

[mel-world]

Current offering:

How would I know that would be your first post for a while.

 

[Cruiser Elite]

very different from Krug. I would suggest starting with the former, preferably before departure.

Or I would suggest you start with Krug and change when stocks exhausted:

 

[cove]

Our next run is January. I actually have a bottle of Krug downstairs in the cellar.

 

[NoName]

Can anyone convince me to give the lobster thermidor another go? Between myself and Mrs NoName we have never had a good one but it has popped up as a lunch option before arrival for my F flight in December and I’m considering it. Figure that if it’s bad again I can just eat in TPR on arrival. Departing SYD if that makes a difference.

 

[Scr77]

Can anyone convince me to give the lobster thermidor another go? Between myself and Mrs NoName we have never had a good one but it has popped up as a lunch option before arrival for my F flight in December and I’m considering it. Figure that if it’s bad again I can just eat in TPR on arrival. Departing SYD if that makes a difference.

I had to give it ago, but haven’t in many flights since. It Just didn’t excite.

The Korean Ribs on the other hand….

 

[mel-world]

I've enjoyed it but would suggest only ex-SIN.

 

[RB]

Can anyone convince me to give the lobster thermidor another go? Between myself and Mrs NoName we have never had a good one but it has popped up as a lunch option before arrival for my F flight in December and I’m considering it. Figure that if it’s bad again I can just eat in TPR on arrival. Departing SYD if that makes a difference.

Mrs RB had 2 serves in one day in late Sept. Del-Sin & then SIN-SYD. Both very good, slight variation in description-

 

[SOPOOR]

In my 3 or 4 meals for lobster its very nice but maybe its the fact that your tastebuds are less effective in the air,
And if you look at singapore airlines food productiin video on youtube
They get all the meat off 100s of lobsters, put it in a bowl, mix it up and then grab a handful and put it back in the shell,

Maybe this gives it a processed/juicy rubbery texture.
And to me it tasted quite different to ordering one at a restaurant

It still was very nice though

 

[NoName]

The rubbery texture was our experience each time. Seemed overcooked which I guess would be a common problem with many dishes prepared to be consumed in the air. Not much else that appeals on the book the cook menu though so still leaning towards giving it another go. Can’t view the regular inflight menu yet so might wait until that appears before deciding.

 

[serfty]

The rubbery texture was our experience each time. Seemed overcooked which I guess would be a common problem with many dishes prepared to be consumed in the air. Not much else that appeals on the book the cook menu though so still leaning towards giving it another go. Can’t view the regular inflight menu yet so might wait until that appears before deciding.

I tried it once out of SIN (to HKG). The 5pm plane pushed back and then went on a ground hold for ¾ hours. The Ovens were on ...

 

[muppet]

Can anyone convince me to give the lobster thermidor another go? Between myself and Mrs NoName we have never had a good one but it has popped up as a lunch option before arrival for my F flight in December and I’m considering it. Figure that if it’s bad again I can just eat in TPR on arrival. Departing SYD if that makes a difference.

Nah I wouldn’t. I also wasn’t a fan and that was an ex-SIN prepared version.

I always am tempted due to the lux factor, but wouldn’t select it again. Hard to get right when mass prepared and reheated.