Traveling with the Jones — Sharing Travel Discoveries

Setting Sail from Singapore on the Seabourn Sojourn

by Janis on April 14, 2014

We recently sailed on an 11-day segment of the 2014 Seabourn World Cruise from Singapore to Mumbai, India, after spending five days in Singapore.

There are two cruise ship terminals in Singapore: the Singapore Cruise Center @Harbourfront across from Sentosa Island, and the newer Marina Bay Cruise Center that is a shuttle bus ride from the Marina Bay Sands Hotel.

While we made clear to our cab driver that our ship was at the Harbourfront Cruise Center, we found him on autopilot taking us to the Marina Bay Cruise Center. (Both cruise centers had ships in port on our day of departure, as they often do during high cruise season in Singapore.)

Upon arriving at Harbourfront, we found the baggage check-in to be quick and easy (carts for the short distance from the cab to the baggage-check-in area which is similar to checking your bags at an airline ticket counter).

Bags checked, we headed upstairs, passed through security, and headed down the long walkway to near the ship’s entrance.

We could see the Sojourn through the glass windows of the long walkway.

Embarkation occurred in this hallway, and it was well-staffed and efficient so that we were on-board within less than 5 minutes.

After dropping our carry-on bags in our suite, we headed out to explore the Sojourn. You can see Singapore’s Sentosa Island from the ship.

The Sojourn was docked very near the cable cars that whisk visitors from the mainland over to Sentosa Island.

Soon the Sojourn was ready to depart Singapore. The deck outside the Observation Lounge was a terrific spot for a sail away photo.

Another view as the ship turned around to sail into the Straits of Singapore.

The Singapore Strait provides the deepwater passage to the Port of Singapore, which makes it very busy.

The water is crowded with ships are waiting for their slot to off-load their cargo and reload at the Port of Singapore, one of the world’s busiest ports.

We headed up the the Strait of Malacca to our first port call in Phuket, Thailand.

Have you cruised out of Singapore? Which cruise port?

Check out these posts on our 5-day pre-cruise stay in Singapore…..

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Photo Friday: Mumbai’s New Terminal T2 at Chhatrapati Shivaji International Airport

by Janis on April 11, 2014

Glorious New Terminal T2 at Chhatrapati Shivaji International Airport in Mumbai, India

The new integrated terminal T2 at Maumbai, India’s Chhatrapati Shivaji International Airportopened for international operations on February 12th, 2014.

We flew out of the new terminal on April 10th, and were enthralled with its harmonious design.

The Chhatrapati Shivaji International Airport is named after the 17th century Maratha emperor, Chhatrapati Shivaji, while the airport’s The Airport’s IATA code of “BOM” is derived from Bombay, Mumbai’s former name.

Chhatrapati Shivaji International Airport is second busiest airport in India and the world’s 48th busiest airport.

Chicago-headquartered Skidmore, Owings & Merrill LLP (SOM), one of world’s largest architecture, interior design, engineering, and urban planning firms, designed Mumbai’s new Terminal 2. The new terminal covers nearly 52 acres of land, and replaces the existing International Terminal.

The entire project cost an estimated $1.6 billion and employed 12,000 workers.

The iconic structure has boarding gates on two piers extending from a central processing building featuring a 138-ft high roof employing over 20,000 metric tonnes of fabricated steel covering 30 acres.

The new T2 terminal building operates Multiple Aircraft Ramp System (MARS) stands and swing gates, so that a single stand can accommodate either one wide body aircraft or two narrow body aircraft, in either domestic or international configuration.

The new terminal has 192 check-in counters and 60 immigration counters for departing passengers, and 12 baggage carousels and 76 immigration counters for arriving passengers.

To transfer passengers across its four levels, the building has 48 escalators and 75 elevators.

The interior design at the departure gates is also spectacular.

Have you flown out of Mumbai’s new terminal T@? If so, please share your thoughts in comments below.

View all of this week’s Photo Friday images for “˜Glorious’ here.

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Visiting the Long Bar at Singapore’s Historic Raffles Hotel

by Janis on April 9, 2014

The historic Raffles Hotel in Singapore. Photo by Bjí¸rn Christian Tí¸rrissen.

When we visited Singapore in 2010, one of my favorite stops was spending an hour or so in the Raffles Hotel Museum on the third floor of the Raffles Hotel.

The museum was filled with postcards, letters, photos and other memorabilia collected from prior guests immortalizing their stay at the ‘grand lady of the Far East‘ since its opening in 1887. These items were displayed in the museum along with photographs and writings of famous guests and visitors who stayed at the hotel.

I was looking forward to showing the museum to Mr. Jones, who missed it on our earlier visit.

We searched the second and third floors of the Raffles Hotel, and there was no museum. I later learned that the museum was closed in 2012.

Disappointed, we headed to the legendary Long Bar, the birthplace of the world-famous Singapore Sling, a gin and cherry-flavored cocktail created by bartender Ngiam Tong Boon around 1915.

During the major 1991 renovation of the Raffles Hotel, the Long Bar was moved from its original location to the second floor arcade of the hotel.

Some of the decor brings memories of the Golden Age of Travel, but today’s Long Bar is mainly a tourist trap.

The infamous Singapore Slings cost 28 Singapore dollar (SGD) each. Rumored to taste like cherry cough syrup, we choose a cold Tiger beer. (20 Singapore dollars for a pint.)

There’s a historic Tiger beer sign on the wall, and the beer goes well with the bags of peanuts that guests eat, tossing the shells on the floor.

As another option to the Singapore Sling, the Long Bar is now serving a collection of 12 different “Timeline Cocktails”, that celebrate different historical events that took place at the Raffles Hotel during every decade from the 1880’s to the 1990’s.

Have you visited the Raffles Hotel in Singapore? Did you drink a Singapore Sling?

Visiting Singapore? Check out these other posts on the city….

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Delicious Dumplings at Din Tai Fung in Singapore

by Janis on April 7, 2014

During our first visit to Singapore nearly four years ago, we were trying to cool off from the June heat in the Paragon Shopping Center along Orchard Road.

Hungry, we headed downstairs to the food court, we were quickly noticed a long line waiting for a table at one restaurant.

Upon a closer look, you could see armies of workers making dumplings among large stacks of steamer baskets.

We had to see why local Singaporeans were willing to wait for a table at this place when there were many food options around.

We loved every bite, starting with mixing our ownsauce.

In preparation for our most recent visit to Singapore, we were on a mission to find those delicious steamed pork and vegetable dumplings again.

It wasn’t that difficult. We learned that Din Tai Fung dates back 40 years to its start in Taiwan, and has been awarded a Michelin star awarded as well as ranked as one of the world’s Top Ten Best Restaurants by The New York Times for its famous signature xiao long baos (steamed pork dumplings).

There are 18 Din Tai Fung restaurants throughout Singapore, including one in the Suntec City Mall located very close to our Conrad Centennial Singapore hotel.

In Suntec City, Din Tai Fung is located on the second floor near the Starbucks and the Godiva chocolate store. As you can see through the glass windows, it’s a busy place.

Lunchtime is especially busy with a heavy business crowd. All dumplings are made as they are ordered.

It’s fun to watch the dumpling-makers in action.

At Din Tai Fung the decor is spartan. The tables each contain a condiment coaster with soy sauce, vinegar and chili paste.

You mix your dipping sauce to your personal liking, starting with fresh ginger and adding vinegar, soy sauce and chili paste.

We might have gotten a little carried away with the chili paste this time.

The steamed pork dumplings are delicious but are “juicy” with fat. The pork and vegetable dumplings are a little lighter.

Mr. Jones also loves the pork fried rice, while the Oriental Wontons with Black Vinegar & Chili Oil listed under the snack menu is one of my favorites.

Have you tried Din Tai Fung? What’s your favorite dish?

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