G L OB A L AWA R D S
B E S T
F I R S T C LA SS I N T H E W O R L D
SINGAPORE AIRLINES F
An exquisite journey in a ‘hotel room in the sky’ WORDS RAMSEY QUBEIN
irst class is making a comeback, driven by intense competition and innovation in onboard products and
ground experiences. And no airline does it better than Singapore Airlines (SIA), which constantly evolves its offerings to keep pace with the latest passenger trends and expectations. This year’s winner of the World’s Best First Class has become the gold standard that other airlines strive for when it comes to consistent service. “Thanks to the warmth and attentive service of the world’s most awarded cabin crew, SIA remains focused on making our passengers feel a sense of care and comfort whenever they fly with us,” says David Lau, SIA’s vice-president of the Americas.
The carrier backs up its trademark hospitality with an unrivalled cabin, especially the Suites on its Airbus A380s, where passengers can don Lalique loungewear to enjoy in either their
‘It is the only airline to serve Louis Roederer Cristal Champagne’
NOVEMBER/DECEMBER 2025
swivelling recliner (featuring Poltrona Frau leather) or a separate bed, wrapped in luxury linens, behind closed doors. It’s even possible to connect two Suites for a couple. In the bathrooms, fyers fnd sit-down vanity counters with exclusive beauty products. This true hotel room in the sky is available on fights to cities like Frankfurt, Hong Kong, London, Paris and Tokyo, among others. “This award affrms
FROM ABOVE: Suite onboard the Airbus A380; Poltrona Frau swivelling recliner
our commitment to product innovation, underscored by our forthcoming US$852 million retroft programme to deliver an unparalleled travel experience for our customers,” says Mohamed Raf Mar, SIA’s general manager for the United Kingdom. The airline pioneered the current model of pre-ordering meals for passengers with its Book the Cook service, which offers more than a dozen choices that can be catered onboard. While lobster thermidor and Singapore chicken rice are perennial favourites, the culinary team taps world- renowned chefs to add more top quality dishes. US infight menus are designed in tandem with Golden Door spa to provide wellness-focused options, while Monica Galetti crafts menus for Suites/frst class and business class on fights from London Heathrow, Gatwick and Manchester. Even the salads served on some fights use nutrition-packed microgreens sourced from indoor vertical farms, often not far from its catering facilities, to assure farm- to-plane-fresh ingredients. The thousands of Champagne bottles served each year on its fights are selected by wine experts who fy to the top French Champagne houses such as Krug or Taittinger for taste tests. There are few other airlines in the world where a frst class passenger gets to choose between a glass of Krug or Taittinger (or both) before take-off, always poured at their seat. And it is the only airline in the world to serve Louis Roederer Cristal Champagne in its Suites and frst class cabins. A team of more than 130 Air Sommeliers – fight crew who have spent years taking accredited courses and earning high-level certifcations – serve the onboard wine list, both of which are features that few other airlines can match. At its Changi Airport home base,
passengers in the First Class and Private Room lounges can order a glass of Rare by Charles Heidsieck, a cuvée that has only been produced approximately a dozen times in the Champagne brand’s history when the growing conditions are absolutely perfect. “Singapore’s newer frst cabins almost single-handedly redefned expectations around privacy and space in commercial aviation, forcing other brands to elevate their offerings accordingly,” says Business Traveller Awards judge Gilbert Ott, founder of God Save the Points. “The soft touches around food, beverage and exquisite pre-departure experiences make this a journey to relish every time.”
BUSINESS TRAVELLER ASIA-PACIFIC 47
IMAGES COURTESY OF SINGAPORE AIRLINES/FLASHFILM
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92
