Tuesday, 30 September 2008

SQ Krisflyer Lounge and Business Class flight to Bali

As a travel agent I had flown Business Class with many airlines and experienced the delight that it is. But as I am no longer a travel agent this has now become a thing of the past. But as luck would have it, I managed to acquire enough miles to be able to travel Business Class on Singapore Airlines on the short distance between Singapore and Bali. 

The flight itself is just over 2 hours so I would not get much joy out of that, but to be able to use their lounge at Changai Airport was something I was looking forward to. Quite sad I know. 

As a Business Class passenger you are allowed to choose your own meal off their website. As it was a freebie I decided to go the whole hog, and chose a Chilean Seabass with Olive Mash and sautéed veg. Now I was getting sad. 

The lounge is a place of pure relaxation. The lights are dim, there is some subtle music in the background. There is enough space around to give everyone space to relax and rest before their flight. 

There is a multitude of snacks and drinks to choose from. Thankfully it is all self service. For some reason this made me incredibly hungry and thirsty. I had a couple of plates of the boneless duck that was on offer. Also some marinated and grilled chicken wings. But best of all was the aged cheddar I managed to eat as well. Thankfully all washed down with a lovely Zinfandel Red. I think I polished off a bottle within an hour. All this was finished off with a magnificent brandy and a few strong cups of expresso. Only because I could feel myself getting more and more drunk as time went on. I blame my self imposed beer denial programme to get rid of my belly. 45 days with hardly any alcohol. Never again. It got me nowhere. 

I also could of had some very lovely looking ravioli's with a lovely creamy mushroom sauce topped off with some parmesan cheese. But as I rarely eat past outside of Italy anyhows and I've never tasted it in Asia, I'm not going to start now. This is a personal prejudice as i have found that few Asian chefs can cook Western food that good anyhows, and I know a lot of people think pasta is very easy to cook with a tomato sauce, but you would be surprised how many people can not do this simple task. Either the pasta is over cooked and has lost that Al Dente taste or the sauce is too runny and smoothers the pasta. Not what I like. 

The Asian dishes on offer, like noodles, soups and curries did not really interest me that much after I had seen the duck. 

Luckily for me I was not too far gone as I just noticed the time and my flight was boarding. Somehow I managed to get to the plane about 15 minutes before take off. Never done this before. I was shown to my seat with courtesy, amazing as I could not really string two sentences together. 

I was offered a pre take off cocktail, as I was in Singapore and flying with the national carrier why not go for a Singapore Sling. Add more fuel to the raging fire. I ordered a glass of Australian Sav Blanc to go with my meal. 

To be honest from this point I really can not remember really much, the meal was edible, but my taste buds seemed to have died on me. The wine I do remember was quite refreshing. 

Thankfully for all concerned I was not offered any more alcohol.

By the time we were getting close to landing I had sobered up and was able to order several cups of coffee and water, to which the staff were only to pleased to give me. 

As I left the plane I could see a look of relief off the crew that I had caused no trouble on board. I was relieved too and very embarrassed. But as I will not be flying Business Class again, I did enjoy the experience. Would I do it all again. God yes, but hopefully I would not get as drunk again. 

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