Take the interior of a Rolls-Royce, the hospitality of a five-star hotel, and the epicurean delights of a gourmet restaurant, and send them 33,000 feet in the air. The result is Singapore Airlines.
Singapore’s first-class accommodations, with oversize, burrwood-appointed seats in Connolly leather, set a new standard for airborne elegance and comfort. The seats are similar to those found in Rolls-Royce, Ferrari, and Jaguar automobiles, but differ in their ability to convert to a 6-foot-4-inch bed, complete with linens and down-filled mattress. On flights longer than seven hours, Singapore’s cabin crew provides turndown service for first-class passengers.
Environs notwithstanding, it is the airline’s culinary provisions that generate the most acclaim. Singapore has added—to an already impressive menu—rib-eye steak served with peppercorn sauce and garlic mashed potatoes, pan-seared Chilean bass in bouillabaisse broth, and lobster tail flambéed in brandy. The wine list, chosen by a panel of top wine authorities, is unrivaled in the industry. Twice a year, the panelists sample pourings from as many as 900 of the world’s finest vineyards, selecting wines based on appearance, bouquet, taste—even their ability to stand up to the drier atmospheric conditions of air flight.
Despite a turbulent travel market, Singapore has stepped up its first-class amenities and is moving forward with plans to take delivery of the new Airbus 340-500 by year’s end. This commitment to service, and the company’s attention to detail and quality, pushes Singapore Airlines to the top of its class.
Singapore Airlines, 800.742.3333, www.singaporeair.com