I flew 12 hours in Singapore Airlines' first class. Here's what the experience is really like — and whether it's worth it.
Soon, we were escorted from the lounge to the plane.
When it was time to board, a Singapore Airlines supervisor came to the lounge, escorted me directly to the gate, and walked me onto the aircraft ahead of other passengers.
I was personally introduced to the cabin crew and shown to my seat.
My seat felt spacious and comfortable.
My window seat was complete with a large in-flight entertainment screen, charging ports, a pull-out tray table, and several storage options.
I also received pajamas, a well-appointed amenity kit with Lalique products, an eye mask, and other essentials, which made the flight more comfortable.
All of the food I tried felt refined and satisfying.
Before departure, I had pre-ordered my main course — Cantonese-style roast duck with plum sauce — through Singapore Airlines' "Book the Cook" program, which is available to premium passengers.
Once on board, I built out the meal further, starting with an Osetra caviar service and a soup before moving on to the duck.
By the time dessert came around, I was already full, so I opted for just a small portion of the cheese course.
I was also impressed by the flexibility and extensiveness of the in-air dining options.
Beyond the main meal service, there was a wide range of dishes available throughout the flight, including egg noodle soups, chicken-katsu sandwiches, and pizza — all available on demand.
A second, pre-arrival meal service was also offered before landing, with options like marinated crab on a sweet-pea pancake and a lobster noodle dish.
For me, what stood out most was the flexibility. Between "Book the Cook," the onboard menu, and the ability to order at will, the dining experience felt tailored rather than fixed.
