BLAZING A TRAIL WITH COMMITMENT TO EXCELLENCE
Imagine a world that combines incomparable exclusivity, innovation and style; interiors designed by James Park Associates of Orient-Express fame, luxe linens by French fashion house Givenchy and decadent powder room amenities from L’Occitane en Provence. Sounds like you’ve just entered a 5-star hotel or villa, right? Think again. This is the new First Class luxury experience from Singapore Airlines, where little expense has been spared to ensure travelers enjoy a restful and memorable in-flight journey.
Having come a long way since their founding as a regional airline in 1972, Singapore Airlines enjoys status as one of the most respected travel brands around the world with destinations spanning six continents and a reputation as an industry trendsetter. Ever striving to provide and improve upon already high standards of care and service that customers have come to expect, Singapore Airlines raises the bar even higher with upgraded First Class travel on all B777-300ER aircraft. More than ever before, passengers are indulged in the finest air traveling experience in the world.
Personally handpicked to redesign the first class experience to meet modern expectations of flying, renowned hotel and transport interiors designers, James Park Associates, met the challenge to create a first class cabin that exudes sleek styling as well as a calming mix of pure forms to strike a balance between contemporary chic and traditional comfort. Based in London and Singapore, James Park Associates is the creative talent behind such iconic hospitality projects including St. Regis Hotel & Residences in Jakarta, the Taj Mahal Palace & Tower in Mumbai and The Pierre in New York City.
Exquisitely upholstered with light tan and acorn leather, each seating area is finished with mahogany wood trimming and leather stitch lines to bring out the look and feel of classic high-end furnishings. The color scheme is warm and rich, a perfect complement to the most spacious seat in the sky, as passengers luxuriate in just 8 stately First Class seats per cabin; providing customers with enhanced privacy, personal attention, unparalleled convenience and state-of-the-art entertainment and technology. Whether working, dining or relaxing, First Class travelers are free to go about their in-flight activities in any preferred posture, just as they would at home. Do you sleep on your back, your side or on your stomach? On Singapore Airlines it doesn’t matter as by night, each seat converts into a generous full-flat bed so that you have the choice to rest in your most natural sleeping position. An exclusive turn-down service transforms each seat into a heavenly oasis with luxurious soft furnishings including down filled-mattress, duvet and pillow designed exclusively for Singapore Airlines by Givenchy; the legendary fashion house that dressed many of the world’s most famous women including Lauren Bacall, Princess Grace of Monaco and Audrey Hepburn.
Your utmost privacy is paramount, so each seat is designed with a fixed back shell that extends to the sides of the seat. To lessen multiple visits to the restroom, a personal vanity area has been added to each seat to enable customers to freshen up without getting up. To create more headroom, overhead stowage space is removed and relocated to space under an ottoman designed to accommodate a standard cabin bag and equipped with a light for easy viewing. Other conveniences include storage space for gloves, wallets and books and magazines. First Class customers on selected long-haul flights receive a stylish Givenchy sleeper suit and suede slippers to lounge in comfort while onboard.
Onboard each Airbus A 380, an exclusive collection of just 12 ‘SkySuites’ has been created for the distinguished few. Transforming into a flat bed at the touch of a button, an air mattress in the cushion inflates to even out gaps in the cushion’s contouring to ensure the customer is fully supported. Little touches make all the difference and include a stationary drawer containing writing paper, postcards, envelopes and pens; a personal coat closet with wardrobe lights, a sleek 23-inch LCD screen and adjustable reading and dining lights. A brand new product for the airlines, the hallmarks of each SkySuite is sophistication, luxury and comfort as each private suite is appointed with sliding doors and self-adjustable roller-blinds, so the customer can have control over his or her level of privacy. Each suite is outfitted with an artisan crafted leather chair, upholstered by world-renowned upholsterer Poltrona Frau, one of the most famous ‘Made in Italy’ brands since 1912.
In their Singapore hub, First Class service begins on the ground, where passengers enjoy a level of service previously found only in the best hotels. Pamper yourself with a relaxed curbside greeting and premium check-in reception at Changi Airport where a team of senior passenger-relations officers meet you upon arrival to assist with check-in formalities. Elegantly appointed, the First Class check-in lounge is detailed with marble, wood panels and embossed leather.
Created to reflect the best in dining trends across the world, their First Class inflight dining service features an exquisite menu created by an International Culinary Panel where every meal is complemented by a selection of fine wines and Champagne hand selected by the their very own panel of wine experts. Expect a culinary feast, for both eyes and palate, as tantalizing signature dishes are designed to delight even the most discerning taste buds.
Comprised of award-winning chefs from the culinary capitals of the world, the International Culinary Panel was formed in 1998 to work with the airline’s own chefs to help create the most innovative menu found in the air. The panel consists of eight specialists from France, Singapore, the USA, India, Japan and China. To enrich the Chinese food selection onboard, Chef Sam Leong from Singapore is renowned for his ability to give Chinese cuisine a modern touch with the use of Western and Asian spices. He has received numerous accolades that include a number of World Gourmet Summit Awards of Excellence. Sanjeev Kapoor is an internationally recognized chef, TV host, author of many best selling books, restaurateur and winner of several culinary awards whose innovations in Indian cuisine have made him a household name in India and abroad. Known for her inventive and distinctly Californian style with preparations rooted in classic culinary traditions, Suzanne Goin is the chef and restaurateur of three award-winning restaurants including Lucques, A.O.C. and Tavern. One of the very few chefs able to discuss Japanese cuisine from a global perspective, Yoshihiro Murata’s creations are famed for their subtle French accent. His restaurant, Kikunoi, which has branches in Kyoto and Tokyo, was awarded three Michelin stars in 2010.
With the help of this expert team, customers can look forward to an exquisite dining experience. Little perks help make you feel like you’re in a world-class hotel instead of on an airplane. On flights of four hours or more, you have the flexibility to dine whenever you prefer, to select or skip courses as you wish. As part of their World Gourmet Cuisine selection, travelers have the option of pre-selecting a main course dish of their choice from the ‘Book the Cook’ service available on all flights departing from Singapore and selected flights arriving into Singapore. Mouth-watering dishes include the Warm Cajun Spiced Prawns with baby romaine salad, smoked scarmoza cheese and ranch dressing, Seared Lamb Loin with salsa verde, Lyonnaise onion, aioli and bacon and Boston Lobster Thermidor sautéed in butter, flambéed in brandy, sprinkled with cheese and served with a creamy mushroom sauce, garlic and spicy mustard and buttered asparagus. All meals are served on Givenchy-designed fine bone china and glassware. In addition, unique Asian culinary offerings ranging from Kyo-Kaiseki and Shahi Thali to the popular Singaporean ‘Singapore Chicken Rice’ are presented in service ware specially designed to enhance the authenticity of these dishes.
For grazers, an array of savory and sweet items including freshly baked cookies, Asian noodles and fresh fruit are available to snack on at anytime. A wide range of gourmet bread rolls including ciabatta, focaccia, sesame seed Kaiser rolls and kalamata olive bread are accompanied by four flavors of extra virgin olive oil including extra virgin, balsamic vinegar, truffle and basil. For coffee aficionados, enjoy a wide selection of international offerings from Brazil, Colombia, Kenya and Jamaica.
Selected by some of the world’s most sought after palates and celebrated masters in their field, customers on Singapore Airlines enjoy wines from the very best vineyards. Sourced from many of the globe’s most famous wine regions, the airline conducts two formal tastings annually in Singapore where up to 1,000 bottles of red and white wine, Champagne and Port are sampled by expert consultants in blind tastings with concealed bottle labels. Wines are judged on appearance (color and clarity), bouquet (smell) and palate (taste). Wines are also assessed on their ability for drinking on board an aircraft where the atmosphere tends to be dryer.
Imagine being one of three world-renowned wine experts that make up the airline’s expert panel; committed to ensuring only the very best is served on board. Michael Hill-Smith is a wine consultant, wine judge, writer and commentator. In 1988, he became the first Australian to pass the rigorous Master of Wine examination and won the Madame Bollinger Tasting Medal that same year. He established the highly rated ‘Shaw and Smith’ winery with his cousin Martin Shaw in the Adelaide Hills in 1989. As the current Australian Regional Chairman for the Decanter World Wine Awards, Smith has extensive tasting experience in numerous international and Australian wine shows.
Jeannie Cho Lee is the first Asian to be awarded the title ‘Master of Wine’. She is a wine critic, judge, educator and the award-winning author of Asian Palate. Her book won the Gourmand award for Best Food and Wine Pairing Book in the World and was shortlisted for the UK’s prestigious Andre Simon award. She is a consultant for Galaxy Macau and in 2009 was awarded the Vinitaly International Award for her contributions to the wine industry by the organizers of Vinitaly, the largest wine trade fair in the world. Originally from London, Steven Spurrier is a leading authority and author on wine. His illustrious career includes founding the first Paris wine school, L’Academie du Vin. He created and manages the Christie’s Wine Course and is Consulting Editor for Decanter Magazine. In 2011, he was inducted into the Wine Media Guild of New York’s prestigious Wine Writers’ Hall of Fame in recognition of his achievements as a wine author, journalist and educator. He has contributed to Singapore Airlines as a wine consultant for over two decades.
Acting upon the panel’s advice, Singapore Airlines stocks up reserves for serving in the future. Their favored Champagnes include Dom Perignon and Krug Grande Cuvée. Specially featured wines include Grand Cru Red Burgundy from France, Cloudy Bay Sauvignon Blanc from New Zealand and Second Growth Red Bordeaux. To aid in the overall experience, the cabin crew are also taught the essentials of wine appreciation during their initial training, including how and where different wines are produced as well as the unique characteristics of different wines. Those interested in acquiring more wine knowledge may progress to advanced courses conducted by wine professionals. And to top it all off in keeping with their tradition of excellence, Singapore Airlines is an Approved Programme Provider for the UK’s Wine & Spirit Education Trust’s Intermediate and Advanced Certificate in Wines and Spirits. Selected crew with the necessary certification may go on to become Singapore Airlines Air Sommeliers, providing professional wine service to customers and promoting wine knowledge amongst fellow crew members to ensure a well rounded experience for all onboard.
