Price: At $8535 one way, it's certainly no bargain but it really is worth every cent.
Flight time: 13 hours and 20 minutes.
On time: Right on time for both departure at 01.30 and arrival at 07.50 the same day
How full: Seven passengers, so just over half-full.
Entertainment: Singapore Airlines claims to have more than 1000 movies, television programmes, albums and games on offer on its Kris World in-flight entertainment system. But I chose to take advantage of the peace, quiet and space that the suites provide to get a good night's shut-eye.
Food and drink: After a beautifully chilled glass (or two) of Dom Perignon 2006 to welcome us aboard, five courses of fine dining followed soon after the seatbelt sign came off. Beginning with chicken and lamb satay skewers before moving into an entree of chilled scallops, I had the Straits Chicken Curry for my main course which, on flights out of Singapore can be pre-ordered from the "Book the Cook" menu. It was delicious, as were the dessert, chocolates and 20-year old tawny port that followed. I had made another Book the Cook selection for breakfast: poached egg served with hollandaise sauce, lobster, asparagus and potato hash. It was served well under two hours before landing at Zurich.
Service: The crew were friendly, helpful and attentive at all times and did their absolute best to address any queries or accommodate any requests. Serving breakfast just a little bit sooner would have made the final hour or so feel a lot less rushed, though.
Baggage: Not an issue, with an allowance of 50kg checked-in and two carry-on bags.
Toilets: Spotless and well-stocked with Salvatore Ferragamo amenities at all times.
Airport experience: Departing from Terminal 3 at Changi Airport, the check-in, immigration, security and boarding experiences were all painless. As Suites Class passengers, my wife and I could pass the time before boarding in the Private Room, the lounge dedicated just to Suites and First class passengers on SQ (not partner airlines') flights. The discreet and courteous staff bring glasses of champagne and take orders for pre-flight snacks: having previously enjoyed the wonders of the lobster Provencal and the wagyu beef and foie gras sliders, we found it impossible to go past them: so, so good!
Would I fly this again?: Yes, please. Can we go now?
