Continuation of this thread. Our guides left us in the confident hands of Lawrence, whose last name I couldn't catch (Tan?), the station manager for United - a well-informed and well-spoken gent of a few years fewer than me, most polite and hospitable to our motley bunch. He presented about UA's operation at SIN and how he coordinated with SATS to provide the best travel experience available for the price; then we were introduced to his staff - the phone desk chief, the maintenance supervisor, and so on - and were led next door to the SATS offices, where we heard an informative but very organizational- and marketing-strong presentation. A pair of SATS buses came to take us on the snaky route to the catering facility (the number 2, as it turns out) in Changi city. Well, I must say they saved the best for last. After a pretty detailed presentation about the capacities and challenges of the catering operation, we were unleashed upon goody bags (huge, sturdy, valuable UA totes!) and probably the most opulent airline lunch I'll ever see. Sliced filet mignon, tender as a cloud, of a quality one would expect if sitting on cloudlike upholstery at 30000 feet; Hainan chicken rice, pretty authentic, but the chicken interestingly slightly rare (which was fine with me: I don't understand the prejudice against rare chicken); a fish curry that was savory but unspicy - a nod to the tastes of the masses and perhaps to the supposed weirdness of tastebuds at 30,000 feet - wouldn't put the Banana Leaf Apolo out of business; vegetables in coconut curry - pretty good, sort of like what I might make if I were more into vegetables. Salad. Impeccable greens and I'm sure what a United Airlines salad looks like when it's loaded on the plane. Fragrant breads. There was a seafood platter that included scallops, lobster, and shrimp - impressive and costly, but they couldn't hold a candle to good old cold-water shellfish out of the North Atlantic. Salmon was very good, though. The desserts looked nice, but my attention was diverted to the chocolate platter. Jewels artisan chocolate is SATS' venture into the retail gourmet food market. I'm dubious, but Then Chui Foong is a talented chef. And they gave us as many free chockies as we could eat, what could be bad. With an amused little smile, Lawrence joined the gluttons' table, and we spent a while talking over each of the chocolates. I cut the pieces into tasting bits, so we ended up having only about 4 each total: my own gluttony manifested itself when I scarfed up all the leftover bits that people didn't want. What we were offered: Lavalier - refreshing & gentle taste of lychee - pretty standard Amber - mild acidity of passion with fragrant dill - When I tasted this, I said "dill?!" to nobody in particular. Which led Lawrence to find the Jewels brochure, and dill it was. Coral - cola taste on tip of tongue, with a chilli aftertaste - that sounds a bit odd, doesn't it; but it's a perfect description. The chile was mild but noticeable. Red Ruby - raspberry ganache paired with dark chocolate - pretty standard. Kyanite - a melting pot of pandan, coconut & white chocolate - mostly coconutty, but with a discernible "South Asian" aspect, which I couldn't identify without help. Jade - a floral bouquet of jasmine tea - I thought it was green tea flavor. Pretty good for that. Chrysolite - Champagne, fresh cream & dark chocolate dipped in white chocolate - not my style; tasted like sour cream. Cornelian [sic] - caramel ganache coated with dark chocolate topped with caramel nibs - way too sweet but attractive. French Nougat - praline paste with nougat chips & feuillantine - reminded me of all the other soft and crunch combinations, and I wasn't impressed. I didn't taste these below, though they were offered: they sounded, especially the first, intriguing. Aventurine - chocolate coated almond strips roasted with maple syrup Perle Noir - the black pearl - silky champagne ganache enrobed with dark chocolate pearls Peridot - pistachio ganache layered with praline paste coated in dark chocolate.