6.237 Coconut Panna Cotta

6.237

30 (Sun) August 2015

Coconut Panna Cotta

3.5

by Singapore Airlines

on Flight SQ 917

-Somewhere over the Pacific Ocean-

solo

Mission to the Solomon Islands, Day 1.

On my way to Honiara.  Flying from Manila via Singapore via Brisbane, arriving tomorrow morning — 24 hours, door to door.  Tuesday through Thursday, I’ll be helping to facilitate a workshop on national health policy planning. Leaving Friday, back in Manila by Saturday.

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The most plush, spacious, and well-designed business class seat that I’ve yet enjoyed, with plenty of nooks for all my stuff…
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…like a nifty peg for my headphones.
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To either side of the monitor, the panels opened to reveal essential amenities…
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…like an illuminated mirror.
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In case the 100+ on-demand movies are inadequate, the media system supports content from a USB stick.
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The lavatory was primo luxe, with (faux) wood paneling, full length mirror…
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… (p)leather toilet lid, small shelf in front of the toilet (presumably for a phone/tablet)…
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…soft lighting, sink that extends beyond the mirror (on some planes, to save space, the sink is recessed halfway under the mirror, making it very difficult to spit out toothpaste after brushing), L’Occitane products, terry cloth towels…
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…and a drawer filled with toiletries.

3 flights on the way in, 3 flights out, the trip will bestow opportunities to have 6 meals in the air: 4 on Singapore Airlines, 2 on Solomon Airlines.

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Through the 4 flights on Singapore Airlines, the plan is to imbibe the 8 cocktails from the All-Time Favorites and Singapore Airlines’ Unique Creations lists, 2 per flight; Singapore Airlines did not uniquely create the Bloody Mary.

In light of my prior dining experiences on Singapore Airlines (see generally 3.282 Murgh Dum Biryani; 3.287 Mushiu Tomato), both in economy class, I was giddy with the anticipation of the culinary delights that the carrier would offer this time, in business class, long haul.

Meal 1: lunch (SQ 917) (MNL > SIN)

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Cocktail 1: Silver Kris Sling — starting with their eponymous drink.
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Cajun Spiced Prawns (2.25) — “with marinated capsicum and sweet pepper pesto.”
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Roasted Berkshire Pork Loin in Coffee Cider Sauce (2.5) — “with shaved vegetable salad, roasted peach, and corn bread…exclusively created by Alfred Portale of Gotham Bar & Grill (New York);” pork = dry, vegetables = none in sight, peach = from a can, corn bread = crumbly, but coffee cider sauce = excellent, slightly bittersweet, brought everything together.
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Cocktail 2: Rumba — carefully selected for the pineapple juice, hoping it would pair well with the dessert.

Underwhelmed.  For the main course, maybe should’ve gone with something more Asian, something more within Singapore’s culinary wheelhouse, but fell for the “exclusively created by” tag next to the pork dish.  The best part of the meal was dessert, including the cocktail, an awesome synergy of tropical flavors: mango + coconut + pineapple.  Ending on a high note, the meal was okay overall.

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In addition to the in-flight meals, the trip gets me into the world-famous Silver Kris lounge in Singapore’s Changi International Airport.
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The most impressive selection of dishes that I’ve ever seen.
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Italian, Indian, Japanese, Malay/Singaporean, Chinese/Singaporean, such as this Braised Tofu and Mushrooms in Vegetarian Sauce.
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Singapore’s 50th year of independence, branded with “the spirit of France.”
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Nothing like the original (see for comparison 4.266 (White) Carrot Cake).

The dichotomy between the array of services available to business class travelers compared to the utter lack of services available to economy class passengers is depressing.

For starters, the lounge offers unlimited food, beverages, reading materials, televisions, computer and internet access, electric outlets, massage chairs, showers and restrooms with toiletries.  Priority boarding allows for immediate transition from one comfort zone to an even more comfortable zone.  On the plane, champagne before take-off, customized meal service, movies and games with noise-cancelling headphones, slippers, fully reclining seats.

At the airport in Manila, I’ve seen groups of OFWs (Overseas Filipino Workers), some looking like they could use a hot shower and a meal, huddling to share a newspaper and passing around a bottle of water that’s probably been refilled from the tap.

When I’m not blessed with the privilege of business class, when things aren’t readily there for the taking, I have to run a cost-benefit analysis in making even the most trivial decisions: paying for a Coke Zero before the flight, rather than enduring the thirst long enough to receive a free one from the beverage cart an hour or more after take-off; sitting on the floor to charge my laptop through a socket behind a vending machine, rather than run the risk of the battery dying while playing a movie on the plane.

Granted, the better services are paid up front for by the higher priced ticket.  Just noting the irony that the haves get everything in overabundance, while the have-nots get nothing at all — a reflection of reality in general.

By coincidence, I watched a Beatles documentary last night in which Ringo Starr makes the same observation, describing how he had to make his own drum kits as a kid, whereas now drum manufacturers give him a brand new kit for every gig that he plays.

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The food (1.5) wasn’t that great, probably because I wasn’t hungry, but the fun was in the sampling.

Meal 2: dinner (SQ 235) (SIN > BNE)

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Cocktail 3: Singapore Sling — the real deal.
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Assorted Rolls and Gourmet Bread (3.5) — beyond variety and quantity, another thing about breads in business class is that they’re served warm…
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…which facilitates spreading the flower-shaped butter…
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…and enhances the flavor of EVOO.
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Prawns with Jellyfish (2.5)
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Itek Siow (1.25) — “a Peranakan classic, braised duck in a thick onion and tamarind sauce, served with traditional Nonya vegetable stew (chap chai) and steamed rice;” didn’t like it, the duck being greasy and gamy, but the vegetable was okay, slightly sour (fermented?), vaguely reminiscent of a mild kimchi. Cocktail 4: Dry Martini — good pairing, the vermouth complementing the strong flavors in the dish.
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Mango Tarte with Raspberry Coulis (2.5)

Underwhelmed, again. And this time, the main course was thoroughly Singaporean — in fact, part of the airline’s Singapore Heritage Cuisine promotion.  Oh well.

Better luck on the way back, I’m hoping.

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For the postprandial movie, a fat glass of Highland Park 12-Year-Old Single Malt Whisky and various snacks, most notably an excellent sun-dried tomato cheese (3.5).

BEST IN CLASS: an on-going ranking of dining experiences on business class flights that I’ve taken, taking into consideration but not necessarily based on the average ratings of all items tried.

  1. Qatar Airlines — MNL>DOH(Doha) + DOH>DME(Moscow) (5.279 Assorted Hot Mezzah)(3.05); DME>DOH + DOH>MNL(Manila) ( (5.286 Chili Mango Prawns)(2.42)
  2. Asiana Airlines — ICN>MNL(Manila) (6.048 Ssambap)(4.0)
  3. Korean Air — ICN>NAD(Nadi) (5.175 Prestigious Repast) (2.5); MNL>ICN(Incheon) (6.021 Bibimbap)(2.5); MNL>ICN(Incheon) + ICN>NAD(Nadi) (6.101 Coconut Carrot Cream Soup)(2.4); NAD>ICN + ICN>MNL(Manila) (6.111 Asparagus Cream Soup)(2.13)
  4. Singapore Airlines — MNL>SIN(Singapore) + SIN>BNE(Brisbane) (6.237 Coconut Panna Cotta)(2.5)
  5. Philippine Airlines — MNL>MEL(Melbourne) (5.335 Chicken Tausi)(2.63)
  6. Etihad Airways — MNL>AUH + AUH>AMM(Amman) (6.154 Shakshouka)(1.58); AMM>AUH + AUH>MNL (Manila) (6.160 Zaalou-Crusted Chicken Breast)(1.69)
  7. Cathay Pacific Airways — HKG>MNL(Manila) (5.182 Har Gao)(1.0)
  8. Fiji Airways — NAD>HKG(Hong Kong) (5.181 Sliced Roast Lamb) (1.0)

* Tentative, pending return flights.

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