Stopover No. 1: Three Nights in Singapore
Getting There: British Airways Business Class Experience
Our Singapore adventure began in style with British Airways, thanks to a companion voucher as part of a five-week journey across Singapore, New Zealand, and Australia. The trip started with a glass of rosé in the British Airways First Lounge at Heathrow—a perfect prelude to the indulgence ahead.
Onboard, Business Class dining set the tone:
Starter: Italian Burrata paired with roasted pepper caponata, fig, and a drizzle of truffle honey.
Main: Chicken in black bean sauce, accompanied by steamed bok choi and jasmine rice.
Business Class comfort paired with refined flavours – simple, elegant, and satisfying.
Where We Stayed: Hilton Singapore Orchard
Hilton Singapore Orchard became our base—a modern property in a prime location for exploring the city. We booked an Executive King Room and were told we’d been upgraded, though the room matched our original booking. Spacious, light, and neutral in décor, it comfortably housed two large suitcases and two carry-ons. The bathroom featured both a bath and shower, and the usual Hilton toiletries were on hand.
Highlights:
- Free bottled water
- Handy location for the Hop-On Hop-Off bus
- A quiet atmosphere despite the hotel’s size
- Well-equipped gym
Quirks? The mirrors were oddly placed and poorly lit, making them less than ideal for getting ready.
Welcome treat: A cherry chocolate mousse cake—rich and indulgent.
Views from our room
Executive Club Lounge Experience
The Hilton Singapore Orchard lounge became our sanctuary, offering a rotating selection of meals throughout the day and night.
Breakfast: A generous spread catering to all tastes:
- Asian favourites like prawn dumplings, fried rice, chicken curry with roti. Not for us at this time of day!
- Western staples: sausages, bacon, scrambled eggs, eggs Benedict
- Fresh fruits, yoghurts, meats, cheeses, and pastries (almond croissants, pain au chocolat, custard-filled delights)
- A chef was on hand for eggs cooked to order—our daily choice was poached, paired with toast.
Afternoon Tea: A lighter affair with finger sandwiches (hummus and turkey with cucumber) and scones with jam and cream—a pleasant mid-day indulgence.
Evening Canapés:
- Chicken Sui Mai (though pork and prawn remain the gold standard)
- Vegetable spring rolls
- Fried chicken wings—crispy, spiced, and the standout dish
- Sugarcane prawn—an unusual mix of fishiness and breadcrumbs, reminiscent of a fish finger
We paired these with ice-cold Tiger beers and, on other nights, wine. The staff were consistently warm and attentive, adding to the experience.
First Taste of Singapore: Takashimaya Food Court
Arriving late on our first night, we opted for local flavours at the food court opposite the hotel.
New Hong Kong Roast Meats:
- Noodles with roasted chicken—flavourful skin saved otherwise bland meat
- Char Sui pork with rice—sweet, sticky sauce and cucumber garnish
- Dumpling soup—pork-filled dumplings were the highlight
- Two boiled eggs with a savoury brown exterior
- Pok choi for balance
No alcohol here—our request for beer earned a hearty laugh from the vendor!
Drinks at Ginger.Lily
The hotel bar offered a chic setting for cocktails and afternoon tea, but we kept it simple: a beer and a glass of rosé. Hilton Honors Gold status scored us 25% off—always a nice perk.
Exploring the City: the highlights
Hop-On Hop-Off Adventures: Persistent and heavy rain shaped our sightseeing strategy over the two full days we had to explore, making the BigBus Tours a practical choice. Two routes (red and yellow) covered the city, with a stop conveniently near the hotel.
Pros: Great overview of the city, especially in bad weather.
Cons: Long waits (25–40 minutes), one-way routes, and limited covered seating. Yellow ponchos provided some comic relief.
The weather gave us no choice but to save the Gardens by the Bay and the Botanic Gardens for next time.
Sightseeing from the Hop on Hop Off Bus
Little India: Bustling streets, vibrant produce markets, colourful street art, and foodie spots recommended by Anthony Bourdain and Lonely Planet.
Little India Market & sights
Little India Street Art
Sultan Mosque area: More culinary gems and cultural sights.
Chinatown: Surprisingly clean and lively and bonus it was near the best Hawker Centre of all, Maxwell.
Hawker Centre Heaven: Returning to Maxwell Hawker Centre in the evening was a revelation—buzzing, aromatic, and full of choice. After much deliberation, we settled on Biryani from a popular stall.
Mutton and Chicken Biryani: Fragrant rice, tender meat falling off the bone, and a perfect balance of spice. Served with biryani sauce and cooling yoghurt with tomato and cucumber.
Tiger beers in ice-cold glasses completed the experience.
Changi Airport: Lounge Hopping
Our departure day began with the obligatory lounge crawl:
British Airways Lounge: No prawn spring rolls this time, but vegetable versions sufficed. Pasta dishes—garlicky tagliolini and bolognese penne—were surprisingly good.
- Qantas First Lounge: Formal dining with standout dishes:
- Don Maria cocktail – Don Julio Reposado, lemon, bloody marie mix
- Prawn wontons (steamed, not crispy)
- Salt and pepper squid—thick, tender pieces with a crisp coating, served with aioli and green sauce
- Chicken club sandwich layered with herbed chicken mayo, sweet bacon, roasted tomato, and baby gem lettuce.
- Chips were overly salty, but the wine (Riesling and Sauvignon Blanc) flowed generously.
Stopover No. 2: The overnight return leg
Getting There: British Airways Sydney to Singapore
Signifying the close of an epic five-week adventure across New Zealand and Australia, our journey home began in Sydney. First stop: Sydney Kingsford Smith Airport and the iconic Qantas First Lounge—a sanctuary of calm before the long haul.
We kicked things off with a cheeky cocktail, the aptly named Flying Fox. A heady mix of rum blend, amaretto, cinnamon, pineapple, and orange fritters—it was nothing short of sublime.
Knowing that food options would be scarce upon landing in Singapore, we made the most of the British Airways Business Class menu.
- Starter: Sweet potato and lemongrass soup with garlic sourdough croutons
- Main: Seared barramundi with roasted kipfler potatoes, green beans, balsamic roasted shallots, and caponata
- Dessert: The star of the show—a decadent cherry ripe cake with raspberry coulis.
Every bite felt like a fitting finale to our Antipodean odyssey.
Where We Stayed: Crowne Plaza Changi Airport
Touching down at Changi Airport at 21:25, convenience was key. We opted for the Crowne Plaza Changi Airport, an IHG property seamlessly connected to Terminal 3 and the Jewel complex. While not our usual choice—given its lack of Amex Platinum perks—it proved perfect for a late-night arrival.
Our King Standard Room with runway view offered a momentary surprise: a glass partition between bathroom and bedroom. Thankfully, a discreet roller blind saved the day. After a quick freshen-up, we skipped refreshments and sank into a blissfully comfortable bed.
Morning brought a refreshing dip in the open-air pool, fringed with tropical greenery and overlooking the runway—a tranquil oasis in the heart of an airport.
The Jewel in the crown
With a few hours to spare before our final flight, we explored Jewel Changi Airport—a nature-meets-retail wonderland crowned by the Rain Vortex, the world’s tallest indoor waterfall. Surrounded by terraced forest, it’s a spectacle that redefines airport layovers.
We couldn’t resist a quick pastry from one of the mall’s shops before heading to Changi Village Market, our last hawker centre stop. Tempting as it was to indulge, we kept things light—lounge hopping awaited.
lounge hopping part 2 – Qatar and Qantas
On our outbound journey, we missed the Qatar Premium Lounge, so this time we made it a mission. Access isn’t guaranteed for Oneworld premium cabin passengers, but luck—and a winning smile—secured us entry. It was worth every effort: refined décor, impeccable service, and a menu that rivalled fine dining.
Highlights from Qatar Lounge:
- Starters: Chicken lemongrass and coconut soup; prawn tempura with fried leek, chilli soba sauce, and sesame dressing
- Indulgent Interlude: Sushi selection—vegetable roll, ebi maki, California roll, and smoked salmon nigiri
- Mains: Grilled beef tenderloin with roasted potatoes and carrot purée; laksa noodles with king prawns and fishcake
- Dessert: Earl Grey bread pudding (though we passed and saved room for what was next)
Our final stop: Qantas First Lounge, where we surrendered to a warm chocolate and pecan brownie paired with olive oil ice cream and a nightcap—the Perfect Lady, a delicate blend of Brass Lion blue pea gin, lavender syrup, and orange bitters.
By the time we boarded our flight to London Heathrow, we were satiated and content, ready to make the most of breakfast in the British Airways First Lounge upon arrival.
Taste Takeaway
Singapore delivered a rich tapestry of flavours and experiences, even under grey skies. From hawker centre feasts to Hilton indulgences, and from cultural strolls to lounge luxuries, this stopover was a perfect blend of comfort and adventure. Next time, the Botanic Gardens and Gardens by the Bay await—but for now, we leave with memories of spice-laden biryani, crisp chicken wings, and the hum of a city that never fails to impress.
Our final stopover was more than a transit—it was a curated experience of indulgence and discovery. From cocktails in Sydney to culinary artistry in Changi’s lounges, every moment was a reminder that travel isn’t just about the destination—it’s about savouring the journey.