Put This Ultra-Luxurious Mid-Air Slumber Party on Your Bucket List

Put This Ultra-Luxurious Mid-Air Slumber Party on Your Bucket List

PART 30: Have you ever found more room than you even knew what to do with on a flight? Yeah, probably not — but One Mile at a Time blogger Ben Schlappig explains the phenomenon.

It's me again, Ben Schlappig, the full-time traveler behind One Mile at a Timeand the guy who introduced you to my uber-luxury travel lifestyle all made possible by using miles and points. In our series with Jet Set, we're going around the world in 21 days... all in five-star luxury, and booked at the very last minute.

In my last post, I was beginning my journey back to the U.S. in all-out luxury.

The flight from Frankfurt to New York was “only” seven hours. It’s not often you wish a flight were actually much longer, but on Singapore Airlines that’s always the feeling I get.

The Suites Class cabin on the A380 has a total of 14 seats. There are four seats per row, and the cabin sort of feels like a luxurious train compartment. While each of individual suite can be converted into a comfortable and spacious bed, there are two sets of seats in the center section. The best part of those seats is that they can be converted into a double bed. So if you’re traveling with someone, that’s an amazing experience. Furthermore, if you’re traveling alone and there’s no one seated next to you, they’re typically happy to set up the double bed for you as well.

Singapore's sumptuous double beds

After takeoff, we had a four-course brunch.

In addition to the excellent options available aboard, Singapore Airlines also offers what they call the “Book the Cook” program, where you can pre-order your meal from a much more extensive menu. The benefit of this is that you have a greater selection, and also you have access to some signature dishes that they may not otherwise be serving on that flight.

For example, my single favorite “Book the Cook” dish is lobster thermidor, which on this flight was described as “Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice.” Go figure that I forgot to pre-order my meal on this flight, so I was limited to the (excellent) on-board selection.

Not your typical airplane food...

Along with the meal I did a taste test of Dom versus Krug. We all have drinks that we prefer, though I think they’re often influenced by our impressions of the brand, etc. So the crew offered to give me a blind taste test of their Krug along with their 2006 Dom Perignon. They mixed up the glasses and didn’t show me the bottles.

When I tasted them I knew exactly which was Dom and Krug, and I have to say I preferred the Dom in this case. It didn’t used to be that case, but the 2006 vintage of Dom Perignon is exceptional!

Dom versus Krug

After a great meal it was time to get some rest. The crew set up my double bed — the process of watching it being made is something to behold. The seat essentially folds over, the center armrest is lowered, etc. It takes them about 10 minutes to make the bed, but it’s such an impressive process. They even put a couple of cute Singapore Airlines-branded teddy bears on the bed.

I got into bed and couldn’t help but giggle at just how much space I had. Singapore Suites Class is the only time I’ve had a bed on a plane that’s so big that I could lay in just about any direction and have room to spare. I managed to get a solid three hours of sleep, and was woken for the “light meal” before landing.

Only in Singapore Airlines Suites Class does a “light meal” consist of five courses. 

Here’s the thing about Singapore Airlines — the seats are great, the food is fantastic, the champagne selection is unrivaled, et cetera. But what truly sets Singapore Airlines apart is the service. There’s not an airline in the world that provides such consistently excellent and effortless service.

Calling service “effortless” might seem like an odd way to describe excellent service, but in this case it’s so true. Singapore flight attendants are more attentive than on just about any other airline, and they get all the details right. They manage to do this in such a graceful way that you’ll never realize just how much effort goes into the service.

It’s the little details that make all the difference — when you go to sleep, there’s a bottle of water next to your bed, they remember your water preference (flat or sparkling) throughout the flight, the moment you wake up they somehow appear at your suite to ask if you want anything.

An experience so divine, you never want to deplane.

I remember years ago I asked a Singapore flight attendant how they’re so good at anticipating passengers’ needs, and she smiled and said “we have the sixth sense.” I tend to think that’s sort of true.

All too soon the flight landed in New York, and they basically had to forcibly remove me from the plane. Given how early this flight leaves Frankfurt, it also lands in New York early. In this case we were arriving at around 11 a.m., meaning we still had half a day ahead of us.

Stay tuned to find out how we spent it.


The journey back to the states begins.

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See my blindfolded champagne taste test in first class:

How these airplane seats become a double bed:

Ben Schlappig, the blogger behind One Mile at a Time, experiences about $1 million worth of travel every year using miles and points — and covers about 400,000 miles annually this way. Ben has teamed up with Bravo’s Jet Set for a series called The Upgrade, in which he shows you how you — yes, you! — can score real-world-ready strategies for upping your travel game. Come along for the adventure!

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