Breakfast at 35,000 ft

I realized it's been some time since I logged an entry, and suffice to say, I'm feeling a certain degree of angst and guilt over this. And just a moment ago, I suddenly had an urge to write a food review, but alas, being stuck on a plane doesn't make my attempt any easier. So I've decided to contribute this short commentary on the breakfast served during my flight from Singapore to Shanghai. As luck would have it, I'm flying first class on Singapore Airlines this morning, otherwise, the economy class version of this review would have been only 2 sentences long. Anyway, here are my thoughts on an American breakfast served at 35,000 ft above ground.


I was presented with a choice of a chinese dim sum set, a tortilla and salmon wrap, continental or American breakfast. I selected the American, just to see how the fresh scrambled eggs turned out over fine bone china. I started the meal service with Krug champagne (the Dom 1999 didn't seem that great), warm toasted cashews, followed by a plate of fresh fruits consisting of several types of tropical fruits and berries. My croissant was nicely toasted, and the delicious strawberry yogurt was served in a fine bone china bowl. My main entree consisted of grilled tomato and assorted wild mushrooms ragout, a spicy hashbrown, gammon ham and freshly scrambled eggs. Maybe it was the bone china, or the food presentation and the white linens, but I felt like I was sitting in a cafe in San Francisco having a very scrumptious morning breakfast, and the eggs were perfectly scrambled. I ended my meal on a high note with a cup of Jamaican Blue Mountain coffee and a biscotti. Afterwards, Kris, my sexy flight attendant came over to inform me that they would be happy to serve me the dim sum set as well prior to arrival. That made me think about doing a double review, but for now, I'm feeling rather satiated and ready for some shut eye before arriving in Shanghai early in the morning.