Condé Nast Traveller readers have voted Singapore Airlines as the top airline for 26 years since 1988 except for 1994 when Swissair was voted number one in the world.
The airline recently changed its champagne served in Business Class to Taittinger Prelude “Grand Gru”. Made with the first pressings of an equal portion of Chardonnay and Pinot Noir grapes from four of 17 great growth Grand Cru vineyards, the champagne was selected by Oz Clarke, the airline’s newest member of its Wine Panel. The panel also includes Michael Hill-Smith, the first Australian to pass the challenging Master of Wine examinations, and Jeannie Cho Lee, the first Asian to be awarded the Master of Wine title.
Around 194,000 bottles of champagne are consumed by customers annually on Singapore Airlines flights. Annually, the airline spends S$6 million worth of duty-free vintage Dom Perignon and S$4.2 million worth of duty-free Krug Grande Cuvee. It is also the only airline that serves the rare and highly coveted Grand Cru Red Burgundy and two prestige cuvées, Dom Perignon and Krug Grand Cuvée in tandem.
Singapore has three main premium positioning pillars which are translated to inflight experiences including
- thoughtful customisation
- global curation
- relevant innovation
First Class customers can also get to enjoy Singaporean dishes including Chilli Crab and Chicken Rice by booking the cook which was first introduced in 1998. Book The Cook lets premium customers preorder their main course and is offered for travel between 18 cities including Amsterdam, Dubai, Frankfurt, Hong Kong, Seoul, London, Los Angeles, Melbourne, Milan, Munich, New York, San Francisco, Singapore, Sydney, Taipei, Zurich, Haneda and Narita.
The airline has nine international chefs on its International Culinary Panel with five in house chefs working with the panel.
The panel includes:
- Alfred Portale of the United States
- Carlo Cracco of Italy
- Georges Blanc of France
- Matt Moran of Australia
- Sam Leong of Singapore
- Sanjeev Kapoor of India
- Suzanne Goin of the United States
- Yoshihiro Murata of Japan
- Zhu Jun of China
Indian, Japanese, Chinese and Japanese meals are available in all classes of travel. It also offers festive menus such as log cakes, yu sheng, seasonal produce with more than 80 dishes globally. On its London flights, pralines and English Tea Service which offers scones and English Tea are served on board.
Premium class customers also enjoy illycaffé’s single origin products including Mono Arabica Ethiopia, Mono Arabica Brazil, Mono Arabica Guatemala, Espresso Caffe and Espresso Caffe illy decaffeinato. The premium Jamaican Blue Mountain is also served on board. An extensive selection of TWG Teas and Premium Chinese Teas are also served on board.
Who would not vote Singapore Airlines as their top airline with the excellent Singapore service – an airline that offers great hardware and software.
