I have always been a fan of the Singapore Girl – the image of Singapore Airlines created in 1972 that is an icon in the airline industry – a carefully crafted corporate image of Asian grace, efficiency, and impeccable grooming that personifies the cabin attendants. I love the fact that the female cabin crew is dressed in a traditional batik-patterned uniform called a kebaya.
I am excited to be flying Business Class from Chennai to Brisbane via Singapore on an Airline that has been named Best Airline in the Business Traveller (Asia-Pacific) Awards for consecutive years. It is also known for its catering, even in Economy class, and often has famous chefs consulting on the dishes to be served aboard. A selection of the finest wines is handpicked for Singapore Airlines by a panel of renowned wine consultants
I am welcomed with a fine glass of Taittinger Prelude “Grands Crus” Champagne. With adjustable headrests and lumbar support, an in-seat power supply and USB ports, I am really seated comfortably. Stowage areas have also been thoughtfully designed to accommodate my personal items within easy reach, including water bottle, laptop and portable media devices stowage areas and coat hook. I switch on the Silver Kris entertainment system – the Kris world in-flight entertainment system which offers over 100 movies, 170 TV series, 740 music CDs and 80 games. I am totally entertained for the duration of the flight watching new, just released blockbusters and travel shows.
Passengers on Business class now also have access to a unique service called Book the Cook, which will appeal to the epicure in you. This enables passengers to pre-select their main course meal choice at least 24 hours in advance from an impressively extensive selection of local and international delicacies. Flying out of Singapore, there are over 60 diverse dishes, including dishes created exclusively for Singapore Airlines by their International Culinary Panel, all-time favourites, low-fat and low-carbohydrate delights and comforting local fare. I am amazed to hear that they have world class chefs on their International Culinary Panel from Sanjeev Kapoor to Matthew Moran and Yoshihiro Murata! I enjoy my Indian vegetarian meals- everything is plated on fine porcelain designed by Givenchy and the tray table is covered with a linen tablecloth. There are cheese and fruit platters in addition to dessert, tea and coffee.
I love my transit time at the Silver Kris lounges in both Terminal 2 and Terminal 3 at Changi Airport. The one at T3 is one of the largest lounges in the world, and definitely the largest at Changi which offer masses of comfortable seating (also an area with a massive screen for watching TV), meeting rooms, showers, free wifi, and internet enabled PCs, a full range of snacks and a well-stocked bar. My layover is a pleasure combined with shopping at Changi airport. The transit experience in Singapore is now more rewarding. Redeem a Changi Dollar Voucher worth S$40 when you transit through Singapore, from now until 31 March 2016 and I also found out that it helps to save your Singapore Airlines or SilkAir boarding pass. Within 1 month from your date of travel you can use it at the participating outlets to enjoy special privileges and discounts on hotel accommodation, shopping, dining, tourist attractions and transport services!
Special Tip: If your transit is five hours or more, join one of Singapore Airlines free 2-hour tours, jointly organized by Singapore Airlines and Changi Airport.
What I was impressed by:
The stand-out difference between the product offered by Singapore Airlines and other business class products on the market is the exemplary service. This was by far the best on-board service I have experienced in all my travels. I was not too happy with one vegetarian starter presented to me- it was a little soggy. The attendant went all out and came back with some delicious stir fried noodles with veggies. If its comfort and style you want to enjoy in the sky coupled with classy service, this is the best option.
Did you know that Singapore Airlines was the
First to offer free headsets, a choice of meals and free drinks in Economy Class, in the 1970s
First to introduce satellite-based inflight telephones in 1991
First to involve a comprehensive panel of world-renowned chefs, the International Culinary Panel, in developing inflight meals in 1998
First to offer audio and video on demand (AVOD) capabilities on KrisWorld in all classes in October 2001
- First to fly the A380 from Singapore to Sydney on 25 October 2007
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