Singapore Changi

In the terminal I walked from the far end to the central main lobby where the lounges are located and the shuttle train to terminal 2 departed. Despite the fact that my flight was leaving from terminal 2, the lounge facilities are nicer in terminal 3. This is the reason why I decided to shower in the Silver Kris Lounge at terminal 3 instead of heading directly over to terminal 2.

I was welcomed at the entrance, my boarding pass was checked and I was notified by one of the agent serving the desk at the entrance to the lounge that my flight was leaving from terminal 2. I had plenty of time, so this was not an issue. A shower was available and I showered and changed clothes. The massage functions of the showers are really nice and like always I felt quite fresh and awake after I had finished it. The shower facilities were clean, but I missed a toilet in it.

I took a seat in the lounge, got me a much welcomed hot coffee from one of the machines and took a seat. Despite the early hour, the lounge was not really empty. I was not really hungry, so I skipped the large selection of different food offerings and sent the e-mails I had written during the flight and also performed moderation duties at Flyertalk.com. I also checked my reservation at my hotel in Bangkok to see if SPG had already updated the booking in the system so that I could see which upgrade I would get.

After some time in the lounge I decided to move over to terminal 2 and this time I took the train, as this was much faster than walking all the way via terminal 1, which is possible, but quite a distance and despite the long flight not the thing I wanted to do with two carry-ons in the early morning rush of the airport. So the train was much more convenient.

A quick and short train ride later I was in terminal 2 and walked to SQ’s Krisflyer SQ there. Another cup of coffee later I decided to slowly walk to the gate, which was indicating boarding. Of course this is always way too early, but one has to pass security which could take some time.


At the gate I had to pass security, but the lines were short, though there was no dedicated line for passengers in Business Class. The agent at the belt was rather unfriendly and even quite rude for Singapore standards pushing things with not much attention. I passed security without problems and without neet to be padded down and approached the podium where my boarding pass was checked and I received the immigration card for Thailand.

I had just entered the waiting lounge and did a quick glimpse on our waiting Boeing 777 as the announcement that passengers traveling in Business Class and Star Gold members were now allowed to board the aircraft. This was close to 10 minutes ahead of scheduled boarding time …

11 October 2013
SIN – BKK
[Singapore Changi – Bangkok Suvaranabhumi]
SQ 972 (Singapore Airlines); Boeing 777-200 (9V-SRL)
Gate F 31
09:40 – 11:05 [effective 09:43 – 11:18]
Business Class
Seat 15 F

At the entrance of this two class Boeing 777-221(ER) I was welcomed by a flight attendant and shown directions to my seat. I stored my hand luggage in the overhead compartment while a flight attendant offered to hang my jacket.

Pre Departure Drink

tomato juice

Soon later another flight attendant offered a pre-departure drink. I could choose among water, orange juice, tomato juice and champagne. I took a glass of the tomato juice instead of the Charles Heidsieck Brut Reserve which Singapore Airlines served on this flight. Blanket and pillow were already lying on the seat. Newspapers and magazines were offered while we were at the ground and also the printed menus were handed out. A hot towel service was done while another flight attendant took the meal orders and confirmed that my pre ordered meal was on loaded. She addressed me by name, asking if she pronounced it correctly.

The captain welcomed us on board and gave us information about the flight time to Singapore and the current weather situation in Thailand’s capital. The crew also welcomed us on board and announced the safety video, which was shown during push back and on our way to the runway.

We had to queue for take off with tree planes ahead of us, but then it was our turn and at 10:09 we left Singapore from runway 02 C and climbed into the partly cloudy sky above Singapore.

The Boeing 777-212(ER) with registration 9V-SRL was delivered to Singapore Airlines on July 02, 2002 and powered by two Rolls Royce Trent 892 turbofan engines with a thrust of 934000 lbf. Singapore Airlines is one of the largest customers for the Boeing 777-200 and ordered over half of its -200ERs with reduced engine thrust specifications (de-rated) for use on medium-length routes.

Singapore Airlines operates its 777 in many different configuration, some offer only Business and Economy Class while some have also a small First Class Cabin. To make it further difficult SQ is currently refitting some planes with the new Business Class seat for medium range intra-Asian flights. Therefore one should pay attention to the seat map and compare it with the section on the Singapore Airlines homepage. This flight had the older layout in a two class configuration offering 30 seats in Business Class and 293 seats in Economy Class. Business Class has recliner seat with a seat pitch of 50 inch and a seat width of 20 inch. These are older seat which only offer an empower DC power outlet. Like all SQ planes Business and Economy Class have the KrisWorld Audio Video on Demand System.

Five minutes later the fasten seat belt signs were switched off. There was made an announcement about the use of electronic devices and it was mentioned that no hot beverage was served if the fasten seat belt signs were on. Yep, I now know this ….

I had again used the book the cook option for passengers traveling in Business Class, but the menu was also quite tempting
(click on the icon for the menu ( opens new window)

First Course

Smoked duck salad
(Thai inspired smoked duck with Asian herbs, baby lettuce, fried shallots and peanut served with sweet chilli sauce)
Champagne Charles Heidsieck Brut Reserve

Main Course

Steamed Chinese Herbal Chicken
Chicken steamed with Chinese herbs, served in a lightly thickened sauce, fine beans with hon shimeji in XO sauce, and mushroom rice
Champagne Charles Heidsieck Brut Reserve

The crew began the meal service and the tray table was laid with linen and the meal service started at 10:20. It was done in a U starting in the last row in the aisle between seats 16 C and D and continued to the front before it began in the front of the aisle between seats 12 F/H towards the back. This means I was among the last passengers to be served. The first course was served on a tray together with cutlery, salt and pepper shakers and napkin. Rolls and garlic bread was offered as well as olive oil. The selection of rolls, bread and pastries was larger than on the previous flight out of Newark and this is what I am used to get on Singapore Airlines. A beverage service was also done with the meal service.

As they finished serving the first course the main course was served and another beverage service was done. The used trays were cleared individually by another flight attendant who was also serving the main course. They were four flight attendants in the Business Class Cabin, two were performing the service in the cabin while two were in the galley heating and preparing the main course and clearing the used plates and also offerings rolls and bread. They were friendly and I was addressed by name occasionally, mostly by the flight attendant with the cart offering beverage, as she had the passenger manifest on her cart but also by other flight attendants, if it was appropriate to address me by name.

I had pre-ordered the Steamed Chinese Herbal Chicken, which is according the Singapore Airlines Book the cook homepage Chicken steamed with Chinese herbs, served in a lightly thickened sauce, fine beans with hon shimeji in XO sauce, and mushroom rice and created by Singapore Airlines International Culinary Panel Chef Sam Leong. It tasted quite good and I enjoyed every bite of the meal.

Once the main meal service was finished coffee and tea were offered. During this time the flight deck came over the intercom and announced that we had to fly waiting patterns south of the airport due to the heavy air traffic and therefore would arrive with a slight delay of a few minutes.

The crew in the meantime had begun to collect the remaining items from the meal service and began to prepare the cabin for the arrival into Bangkok. Fast track invitations were given to the passengers with final destination Bangkok and soon we began the final approach into Bangkok where we touched down at 11:10 on runway 1L slightly behind schedule and taxied to our gate, where were arrived 13 minutes behind schedule at 11:18. It was quite a distance to walk to the main concourse from our gate.

Immigration was not that busy, so I did not have to use the fast track invitation, especially as I had not to take any luggage. Soon I was on my way to the waiting airport train, which I decided to take since the highway to downtown Bangkok seems quite full as I noticed during our approach into Bangkok.

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