First Class across the Pacific: 77W or 747

[getonline]

My wife and I are taking an RTW trip, originating on the west coast of the USA. I'm very tall (6'6") and want to be able to sleep comfortably when my seat is made out to a bed.

Questions for the SQ crowd:

1) Which FC bed is the longest when made up? What are the lengths (seatguru shows pitch of 71" for 77W and 78" for 747)?

2) Part of me finds the romanticism of traveling on the 747 appealing (being in the tapered nose of the beast and all). Any other pros and cons of 747 FC vs. 77W FC.

3) SFO>HKG>SIN & LAX>NRT>SIN show A0 availability most days at the end of June/first week of July while SFO>ICN>SIN and LAX>TPE>SIN show avails in A almost every day. Does A open up over time? If SQ Talkers suggest 747 to cross the pacific, any suggestions for getting seats on it?

Thanks,

Eric

[zvezda]

F on 777-300ER is very, very wide, so the diagonal length available for sleeping is about the same as on the 747. If your concern is comfort while sleeping, I would recommend the 777, which also has less turbulence than the 747.

[fumitani]

Eric,

You have to consider what time you want to arrive in Singapore also.

Both SFO-HKG-SIN and LAX-TPE-SIN Both leave around 1am and arrive into SIN around noon the following day.

While leaves 1pm LAX-NRT-SIN and SFO-ICN-SIN both arrive around 1am in SIN

If you want a long uninterupped sleep you should go with via HKG or TPE you'll get to sleep at least 12 hours nonstop

The via NRT and ICN you'll get at most 9 hours of sleep on the first leg and then another 5 hours on the next leg.

[LZ-HMI]

I would also consider the menus before making up your mind.

How much do you like caviar? TWO helpings SFO-ICN-SIN, for example.

Do you enjoy Japanese Kai-seki? Fly via NRT.

Or do you prefer breakfasts? Late night departures better.

I'd choose the 77w, for what it's worth, but I know what you mean about the nose of the 747.

[SQ LPP]

I do remember seeing a thread mentioning that LAX-TPE-SIN will be back to 2-class service next year. Just be aware.
Anyhow, basically from the west coast you have 3 options for F:

744 aircraft SQ1 SFO - HKG - SIN

744 aircraft SQ11 LAX - NRT - SIN

77W aircraft SQ15 SFO - ICN - SIN

Everything is a personal preference. For me, the least favorable is SQ1. This flight departs after midnight. I feel like a zombie boarding the plane. Supper will be served (no caviar). Thus, I would miss enjoying the service except sleeping. Arriving in HKG is very early morning. And the HKG-SIN meals will be too light for my jet lag. And yes, I had been unlucky to have not so great crew in this route.

Between SQ11 and SQ15, it's really a toss up. But, I do like the new seats as well as the big screen.
For SQ11, it's good now that TBIT has a new *A lounge. Thus waiting for the flight would be relaxing, in addition to the shower possibility. Lunch will be served after taking off, and most of pax usually do not sleep. Then the light meal prior to land at NRT. You will have time to visit NH F lounge at NRT, and for the last leg, you will get dinner. I have noticed that many of the continuing pax will sleep during this segment, which in my opinion is not a good thing, because to adjust with Singapore times, we should sleep after arriving in SIN. If the service stays the same, caviar will be served in both legs.
Since this is 744, for a couple, the best seats would be 3CD or 4CD.

For SQ15, at SFO, you should be able to use SKL F or you can venture to UA IFL (which I heard had been reluctant in allowing SQ F pax claiming that SQ soesn't pay the share.)
Anyway, the service would be similar to SQ11, i.e. lunch and light meal for SFO-ICN. Lunch would have full caviar service. For ICN-SIN, the dinner will have modified caviar service, which is just a bit of caviar on top of lobster for example. The china will be the new style. The IFE is much better.
And for seating, the best will be 2CD. According to a SQTalker in his post, seat 1CD seems a bit shorter.

If you have not been on 77W new seats, you should try. And since you are in a RTW ticket, you might be interested in taking SFO-ICN on 77W then stopover at ICN, take ICN-NRT, stop or not, and taking 744 NRT to SIN (the 11am flight or the 7pm flight). I heard a rumour that late next year the 11am flight NRT-SIN SQ637 will be an A380.

Regarding your question about A booking class availability, one of the reason why SFO-ICN-SIN still has A but not LAX-NRT-SIN nor SFO-HKG-SIN, is the fact that in RTW ticket, to be booked on 77W there is a surcharge. And some flyers have discussed it as not worth to pay the surcharge.

Hope this helps you a bit in answering your inquiries here at SQTalk. (Yes, I saw your same question posted in the other forum as well. )

Happy holidays.
Happy flying!
And, WELCOME TO SQTALK!

[andySYD]

Very informative indeed! I am considering similar routes for my RTW mid 2008 but I think I will take the 77W.

[SQ LPP]

SQ 1 SFO-HKG-SIN Menu - July 2007 (Posted by Dickson - post #84)

SQ1 (SFO-HKG-SIN), July 2007

Supper from san francisco to hong kong
SQ1A SFO-HKG-SIN (S1/HB/B) 1-1.1 07 FC

Appetisers
• Seared tuna loin with mizuna and pickled ginger, Sesame soya dressing
• Baked scallop with pesto veloute on a bed of sauteed enoki mushroom and zuchinni noodles

Soup
• Manhattan clam chowder

Main Courses
• Seared beef fillet in cabernet butter, baby carrots, sauteed fingerling potato with onion, crispy pork and sage*
• Chicken congee Shredded chicken porridge with Chinese cruellers
• Sauteed fettuccine with prawns, squid, fish and rocket in tomato sauce

Dessert
• Tiramisu Italian mascarpone cheese with coffee-flavoured sponge fingers

Cheese
• Selection of cheese with garnishes

Fresh Fruit
• A selection of fresh fruit

From the Bakery
• Oven fresh rolls
• Garlic bread

Hot beverages
• Freshly brewed coffee
• Expresso or cappuccino
• Selection of tea
• Soya bean milk (Sweetened / Unsweetened)

* exclusive created by Alfred Portale of Gotham Bar & Grill, New York


Champagnes & wines

Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White wines
Cloudy Bay Sauvignon Blanc 2005 Marlborough
Chablis Premier Cru Fourchaumes “old vines” 2003 Domaine Laroche

Red wines
Chateau Cos D’estoournel 1999 Saint-Estephe
Chateau Leoville-Poyferre 1999 Saint-Julien
Sequola Grove Cabernet Sauvignon 2003 Napa Valley


before touch-down from sfo to hkg


to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes or granola with fresh white cheese-berry compote
Plain or fruit yoghurt

wholesome beginnings
Bee hoon soup
Rice noodles with sliced chicked and Chinese greens in broth

French toast with ham, pork sausage, roasted tomato and dried poached fruits

Seared beef steak with grain mustard-flavoured gravy, roasted tomato, mushrooms and potatoes

Fresh eggs with grilled bacon or chicked sausage, slow-roasted vine ripened tomato, fresh mushrooms
Baked, soft boiled or scrambled on potato pancake

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

breakfast from hong kong to singapore


to start with
A choice of apple, tomato, freshly squeezed orange juice or hot/chilled soya bean milk

fruit
Fresh fruit plate

light starters
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt

wholesome beginnings
Prawn dumpling congee
Rice porridge served with prawns and prawn meatballs topped with deep fried Chinese cruellers

Egg frittata with baked beans, grilled tomato, mushrooms and chicken-cherry sausage

Grilled beef fillet with rosemary jus, roasted vegetables and potatoes

Fresh eggs prepared on board (baked, soft-boiled or scrambled)
with your choice of gammon ham, beef sausage, vine-ripened tomato, mushrooms and potato cake

from the bakery
Assorted breakfast rolls
Butter, jam, marmalade or honey

hot beverages
Freshly brewed coffee
Espresso or cappuccino
Selection of tea

[SQ LPP]

SQ 11 LAX-NRT-SIN MENU - Feb 2007 (Posted by AC777-200LR - post #60)

lunch from los angeles to tokyo
international selection

canapes
Satay
With onion, cucumber, and spicy peanut sauce.

appetizers
Chilled Malassol Caviar
With melba toast and condiments

Steamed Maine lobster served with
choice of cocktail sauce or Thai
sweet chilli sauce

soup
Pork broth with snow fungus and
black mushrooms

Dungeness crab bisque garnished
with Thai style pesto and tomato
confit

salad
Caesar salad
Romaine lettuce with bacon, Parmesan
cheese, croutons and anchovy-garlic
dressing

main courses
◎Veal chop with garlic confit herbs
butter, baked ceps with cured pork,
tomatoes and potatoes

Steamed Atlantic cod served with
ginger garlic soya sauce, braised
beancurd sticks with vegetables and
steamed rice

Pan roasted chicken breast served
with mango salsa, baby lettuces and
shimeji mushrooms

Artichoke and sun dried tomato
potenta cake, sauteed baby arrugula
and assorted mushrooms

dessert
Chocolate tangerine gateau

cheese
Selection of cheese with garnishes

fresh Fruit
A selection of fresh fruit

from the Bakery
Oven fresh rolls
with a choice extra virgin olive oil or butter

Garlic Bread

hot beverages
Freshly brewed coffee
Espresso or Capuccino
Selection of tea

pralines
To end on a sweet note

◎Exclusively created by Nancy Oakes of Boulevard, San Francisco
Specially prepared meatless selection
A healthier choice - lower in carbohydrate and calories than our main seection

lunch from los angeles to tokyo
kyo-kaiseki

Sakizuke
Squid butterbur and bamboo shoot in
kinome miso dressing

Ha-Sun
Snow crab, herring roe with seaweed,
chicken terrine, salmon sushi

Mokouzuke
Marinated hailbut, octopus, wasabi

Men
Cold udon noodles

Dainomono
Grilled kowayaki style chiken,
shishito pepper with ehite bails

Takiawase
Simmered duck with potato,
mushroom, carrot

Suzakana
King crab with chrysanthemum and
cucumber, abalone

Gohan & Kounomono
Steamed five grain rice and pickles

Tome-***
Clear soup with clam, trefoil and yuzu

Mizugashi
Japanese dessert

Ocha
Green tea

SNACK MENU

FANCY A SNACK?

Simply take your pick from our range of delectable snacks and make your own selection known to our cabin crew.

Noodles

Fish ball broth with kway teow or bee hoon noodles

Vegetarian and non-vegetarian instant noodles

Sandwiches

Roasted Beef sandwich

Swiss cheese and roasted pepper sandwich

Snacks
Cashew, almond or macadamia nuts
Chocolate bar
Chips
A selection from the fruit basket
Assorted Walker's biscuits

Please accept our apologies if your choice of snack is not available.

light meal from los angeles to tokyo
international selection

appetizers
Dungness crab and celeriac
remoulade garnished with assorted
tomatoes and mesclun

main courses
Baked chiken breast with truffle,
baby leak, baby carrot and potato in
paper bag

Chinese style udon noodles in rich
beef broth garnished with braised
beef, shimeji mushroom and
vegetables

dessert
Mascarpone with raspberry compote

from the bakery
Oven fresh rolls
with extra virgin olive oil or
butter

Garlic Bread

hot beverages
Freshly brewed coffee
Espresso or Capuccino
Selection of tea

light meal from lax to nrt
japanese selection

Ha-Sun
Chicken meatball, baby bamboo
shoot prawn, egg yolk sushi

Dainomono
Grilled miso flavoured salmon steak,
pickled radish

Gohan and Kounomono
Steamed rice and pickles

Mizugashi
Japanese dessert

Ocha
Green tea

dinner from tokyo to singapore
international selection

canapes
Satay
With onion, cucumber, and spicy peanut sauce.

appetizers
Chilled Malassol Caviar
With melba toast and condiments

Smoked, seared and marineted
salmon with mixed lettuce

soup
Japanese clear soup with matsutake
mushroom and chicken

Cream of leek and potato soup
garnished with chorizo sausage and
chives

salad
Assorted seasonal greens
Umeshiro dressing
French dressing

main courses
◎Braised beef cheeks in red wine with
portobello mushrooms, fingering
potatoes and green sauce

Stir fried prawns in hot bean sauce
served with braised beancurd and
vegetables, fried rice

Pan roasted lamb wapped with bacon
served with tomato coulis, roasted
mille fuille vegetables and mashed
potato

Spicy vegetables stew with polenta
garnished with broad beans and
parmesan cheese

dessert
Warm orangeflavoured bread
pudding accimpanied with yoghurt
ice cream and orange compote

cheese
Selection of cheese with garnishes

fresh Fruit
A selection of fresh fruit

from the Bakery
Oven fresh rolls
with a choice extra virgin olive oil or butter

Garlic Bread

hot beverages
Freshly brewed coffee
Espresso or Capuccino
Selection of tea

pralines
To end on a sweet note

◎Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Specially prepared meatless selection

dinner from tokyo to singapore
kyo-kaiseki

Sakizuke
Ice fish beancurd with prawn and sea
urchin, warabi vegetable

Ha-Sun
Baby shrimps, egg and fish cake,
tilefish, chicken, yam

Mokouzuke
Marinated alfonsino,in kelp,herring
roe

Men
Cold yomogi noodles

Dainomono
Grilled spanish mackerel with miso,
simmered kumquat

Takiawase
Fish and fuki vegetable dumping,
water chestnut

Suzakana
Surf clam with mustard miso dressing

Gohan & Kounomono
Steamed rice and pickles

Tome-***
Miso soup

Mizugashi
Japanese dessert

Ocha
Green tea

[SQ LPP]

SQ 15 SFO-ICN-SIN MENU - July 2007 (Posted by Carfirled - post #95)

Wine List
Champagnes
Dom Perignon 1999
Krug Grande Cuvee

White Wines
Chablis Premier Crus Fourchaumes “old vines” 2003, Domaine Laroche
Cloudy Bay Suavignon Blanc 2005 Marlborough

Red Wines
Chateau Cos d’Estournel 1999, Saint-Estephe
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998, Pauillac
Sequoia Grove Cabernet Sauvignon 2003, Napa Valley

Port
Graham’s 20 Years Old Tawny Port Portugal

Lunch from San Francisco to Seoul
Canapés
Satay
With Onion, Cucumber and Spicy Peanut Sauce

Appetizers
Combination of malossol caviar with lobster-fennel salad
*Smoked Salmon tartar with salmon roe
Exclusively created by Nancy Oakes of Boulevard, San Francisco

Soups
*Artichoke Soup with Lobster and Baby Artichoke
Exclusively created by Nancy Oakes of Boulevard, San Francisco
Gingko Nut and Bean Curd Soup
Cantonese Style Chicken Broth with gingko nuts and dried bean curd stick

Salad
Crispy Garden Salad
Balsamic and virgin olive oil dressing
Honey mustard lime dressing

Main Courses
*Chicken with ricotta crust, almonds, olives, masala wine glaced, citrus oil, fondant potato
Exclusively created by Nancy Oakes of Boulevard, San Francisco
Grilled lamb chops with thyme jus, buttered vegetables and mashed garlic potatoes
Korean style braised short rib of beef with jap chae and steamed rice
Korean pepper paste and kim chee on the side
Stir-fried prawns with macadamia nuts, celery and fried rice
Cold Salad of roasted Jersusalem artichoke and globe artichoke with asparagus, Parmesan cheese, coz lettuce, and olive oil dressing

Dessert
Vanilla panna cotta with citrus
Exclusively created by Nancy Oakes of Boulevard, San Francisco

Cheeses
Camembert, Roquefort blue, American cheddar, Boursin cheeses served with grapes, nuts, and cracker

Fruits
Fresh Fruits in season

Light bites
Noodles
Fish ball noodle soup
Noodles in broth served with fish balls and fish cakes
Vegetarian instant noodle soup

Sandwiches
Croissant with shaved Gammon ham, gherkin and cheddar cheese
Baguette with avocado salsa and grilled assorted vegetables

Snacks
Cashews, almond or macadamia nuts
Chips
Cookies
Assorted walker biscuits
A selection from the fruits basket
Assorted cheeses with garnishes

Light Meal
Appetizer
Seared tuna loin with mizuna and pickled ginger
Sesame Soya dressing

Main Courses
Beef kway teow soup
Rice noodles in rich beef broth garnished with sliced beef and Chinese greens
Fajitas grilled shrimp salad with thousand Island dressing or ranch dressing
Seared chicken in rosemary jus, roasted asparagus and pumpkin mash, Mesclun

Dessert
Tiramisu
Italian mascarpone cheese with coffee-flavored sponge fingers

Dinner from Seoul to Singapore
Canapés
Satay
With Onion, Cucumber and Spicy Peanut Sauce

Appetizers
Malossal caviar with duck foie gras and waldorf salad
*Confit of Tuna with fingerling potato, quail egg, capers and arugula salad
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York

Soups
*Cauliflower soup with seared diver scallop, leek and lemon oil
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Khori komkuk
Korean style oxtail soup garnished with shredded oxtail and spring onion

Salad
Cripsy Garden Salad
Sesame soy dressing
Thousand Island dressing

Main Courses
*Braised short rib of beef with root vegetables and celeriac-pear puree
Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
Sam gye tang
Korean style stuffed spring chicken with ginseng and sticky rice stew in broth served with condiments
Sauteed prawns in white wine-pink peppercorn sauce, roasted vegetables and mashed potatoes
Braised Cod fillet in hoisin sauce with seasonal vegetables and fried rice
Italian style cold penne pasta with roasted vegetables, pinenuts, olives and rocket-pesto

Dessert
Coconut Panna Cotta with Tropical Soup and Tuile
Coconut Panna Cotta

Cheeses
Brie, Boursin, Emmenthal and Combozola cheeses served with nut, grapes and cracker

Fruits
Fresh Fruit in Season

[KeithMEL]

Very informative indeed! I am considering similar routes for my RTW mid 2008 but I think I will take the 77W.

Just beware of the Q surcharges. They seem to be particularly hefty for RTW itineraries.

[LZ-HMI]

Two of you have now mentioned the Q Surcharges.

They don't apply to First Class RTW bookings, do they? Only to "Business Plus".

[KeithMEL]

Two of you have now mentioned the Q Surcharges.

They don't apply to First Class RTW bookings, do they? Only to "Business Plus".

I stand corrected there.
OK I blame the silly season...

IIRC on F RTWs you can't actually do A380s as you can't upgrade to R from the A bucket.

[LZ-HMI]

IIRC on F RTWs you can't actually do A380s as you can't upgrade to R from the A bucket.

That's an interesting point. Will be interesting to see what happens when more A380s are in service -- might it become impossible to get to London in F??? (on SQ)