Time for some food! Lunch service would begin soon after takeoff. The Singapore Girl preparing my satay.
For my main course, I had 'Booked the Cook' and it was the Hainanese Chicken Rice! Hainanese Chicken Rice is one of Singapore's most famous hawker dish. Yes, hawker dish. BBC wrote an article "A dish worth a 15 hour flight" -
BBC - Travel - The dish worth a 15-hour flight. Quoting from the article, "Chicken rice is a full meal born out of the frugality that comes with strife and a battle to survive, as the Hainanese struggled to establish themselves in Singapore." And here it is.
A closer look at the sauces that came with the chicken rice dish. Black sauce, ginger with oil, and the red chilli sauce. The butter looked so out of place here.
Some readers (especially those from Singapore or Malaysia) may be wondering why in the world did I choose Hainanese chicken rice for my flight? SQ has so many wonderful gourmet choices, so why choose this chicken rice when I can easily get very good chicken rice from all over Singapore? Well, the answer was that I had wanted to try the SQ version of the Hainanese Chicken rice for a long time now. Yes, in all my previous flights, I had tried other dishes (e.g. Lobster Thermidor), but I think it was now time to try it and get it off the bucket list! No regrets. It was good! I like the white meat and I finished the chicken (goes very well with the chilli). I also finished the dessert, but didn't care too much for the cheese.
When I completed my lunch, it was about 10.5 hours to Singapore. By now, I started to feel tired (no chance to sleep much on the earlier Transatlantic flight) so it was time to convert the seat to bed mode, and go to sleep.
Slept for about 5 hours and I woke up automatically. Quite expected, as I usually can't sleep for long extended hours on a plane. I asked for the Afternoon Tea service and this is what I got. It wasn't too bad, however, the spread certainly paled in comparison to the Afternoon Tea service on Virgin Atlantic (see earlier part of this review).
After this snack, I tried to get more sleep, but I don't think I was very successful. Anyway, it was soon time for breakfast service. For the mains, I chose the Asian option, which was beef brisket noodles. Taste was good. Came with green chilli garnishing.
When we touched down in Singapore, it was still dark, early morning. The sun didn't rise till about 7am. It was a very good flight and we disembarked very smoothly.
Getting through immigration was also smooth. I decided to visit the DFS store, which is just after immigration control, to buy a bottle of something. Taxes on alcohol are high in Singapore, so there would be substantial savings. I am only allowed one bottle of hard liquor (e.g. whiskey) so I chose the Johnny Walker Gold Label. Here is the video I made. Luggage came out quickly and I walked to the taxi stand (which was very near the exit) and got onboard a taxi to go home. All very smooth and fast, thank you Changi Airport!