10.287 Lamb Meatballs in Spiced Tomato Sauce


19 (Sat) October 2019

Lamb Meatballs in Spiced Tomato Sauce


on Singapore Airlines – SQ 297

-Singapore en route to Christchurch-


Mission to New Zealand, Day 1.

In transit to Wellington.  In collaboration with the Ministry of Health and National Ethics Advisory Committee, I’ll be coordinating the proceedings of the Second Asia-Pacific Regional Meeting for National Ethics/Bioethics Committees, Tuesday to Wednesday.  I coordinated the first AP-NEC meeting two years ago in Seoul (see 8.292 Grilled Lamb).


For starters, the journey provided GMTD with a first look at the Singapore Airlines SilverKris business class lounge in Ninoy Aquino International Airport Terminal 3.

In terms of quality, variety, and taste, the food was the best among the 5 lounges across NAIA that I’ve tried thus far.

My favorite part was the nacho bar, which included warm ground beef and gooey cheese on hot plates.


In flight, Manila to Singapore.

On my first business class travel on Singapore Airlines 4 years ago, I had commended the creativity of the menu but found disappointment in its execution (see 6.243 Ggongchi Kimchi Jjigae).  The experience had initially been ranked 4th out of 8 in BEST IN FLIGHT, but it eventually attained the top spot as the higher rankings dropped down over time with poor subsequent showings.  I’ve been eager for an opportunity to reassess.

In fact, the Organization had put me on Qantas Airways – which would’ve been okay, too – but I paid $116.50 out-of-pocket to get myself on Singapore Airlines.

Prawn Caesar Salad (3.0)
Slow-Braised Boneless Pork Knuckle (2.5): “with creamy nutmeg spinach, carrot, mash potato, and Madeira sauce” – not a fan of pork knuckle (too close to the foot), but the item was touted as a special chef’s dish.
Okay, except for the skin.
Milk Tea Ice Cream (4.0): perfectly bittersweet, like green tea ice cream, but richer in flavor and more textural.


I’ve also been looking forward to revisiting the SilverKris lounge at Singapore Changi Airport Terminal 3.


Again, I was amazed by the spread – a range of Singaporean dishes with Chinese/Malaysian/Indonesian/Indian influences – confirming that the lounge offers the most generous selection of items among any lounge that I’ve seen.  As previously noted, the experience was more about fun in choosing, rather than quality or taste, but enough to retain the #2 spot.

As if the buffet weren’t enough, the lounge also featured a made-to-order station for gado gado.

Reminded me a bit of bibimbap, only with peanut sauce.

As always, I am grateful for and respectful of the opportunity to travel, especially via business class (see BEST IN FLIGHT), including lounge access (see BEST IN LOUNGE).  Any comments here, even the negative ones, are simply relative to other business class experiences, not complaints per se.


In flight, Singapore to Christchurch.


Another impressive menu, at least on paper.

Singapore Chicken and Lamb Satay (2.5)
Salad of Colossal Crab (3.0)

The meatballs were fine.

Overall, the in-flight food service seemed a tad better than before – simpler, in a good way – but still underwhelming, not enough to retain the #1 spot – a repositioning may be in order on the way back.


In standard sitting mode, the seat was already luxurious.  Then, for sleeping mode, the back of the seat folded down 180° to form a wide, flat bed – above and beyond expectation.



From that previous trip on Singapore Airlines, I had been more impressed by the comfort of the seating and convenience of the amenities, rather than the food (see 6.237 Coconut Panna Cotta).

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