It was nice to laze at the lounge in Changi Airport Terminal 3 while waiting for boarding. Did not try any food this time but felt thirsty and went straight for a gin tonic with lotsa lemon and lime slices. I know I shouldn’t have as alcohol dehydrates but who cares. 

1.5hrs before boarding, sipping on my night cap and catching up on some food/ travel shows on YouTube, bliss!

We were offered welcome champagne or fruit juices before take off. When they started serving supper, I was expecting the yummy chicken satay (See earlier post) but there was none upon checking the menu. Anyway the prawn salad was alright, crisp and fresh prawns but asparagus was very tough. My main of ‘book the chef’ lobster Thermidor was better! About 5 huge pieces of succulent creamy morsels from the lobster tail with asparagus cooked al dente. Ordered the daiginjo sake as accompaniment.

    Skipped the dessert and went for the blue cheese. I was told by the head steward that it was valdeòn cheese. According to wiki, it’s made in posada de valdeón in León. A mix of cow and ewe/ goats milk, it’s a very strong blue. However, due to its biting sensation, not too sure if it was cabrales instead. If not, cannot imagine how ‘spicy’ cabrales would be if valdeón is only a fraction of its spiciness. 
 

For breakfast, had fruits, ‘book the chef’ beef burger, some orange juice and Guatemala coffee. The beef patty was overdone but portobello mushroom was very good. Coffee was good, smooth with a nice balance. 

After about 13 hrs, we arrived in barcelona! 

Will be posting more about Barcelona in awhile so do check back!