Questions and Answers

Hey Ben.

Thank you for your wonderful blog.

I have been fortunate enough to fly SQ 1st for probably 8+ years now on multiple yearly trips to Asia and Europe out of Australia.

For the past 5 years say, out of Melbourne I notice that whilst the menu/catering is changed every 3 months, its basically the same menu with perhaps one or two small tweaks that SQ rotate for the past 5 plus years.

On my last trip my entrée/main course was somewhat cool (steak), I have never in hundreds of flights had a hot entrée/main. I queried the LFS about this and was told due to safety concerns (hot meal and turbulence perhaps?) meals are never served piping hot. Have you experienced this?

Lastly whilst all airlines advertise a restaurant experience at 35,000 my experience is not that and often at times the catering for what you pay is actually average at best.

Great ingredients but poorly executed.

Your thoughts/opinion and those of your readers would be great to hear.

Hello Taylor.

Sadly cabin crew are not gourmet chefs and even in F on SQ they have very limited tools and space to work with compared to a kitchen on the ground.

The restaurant experience at 35,000 is quite frankly false marketing as of now.

Lufthansa Technik has been working on bring induction cooking to airplanes which might lead to better cooking in the future.
[URL]https://www.runwaygirlnetwork.com/2016/02/04/induction-cooking-takes-to-the-skies-with-lufthansa-technik/[/URL]

In addition, our own bodies work against us. At 30,000 feet our sense of taste is one of the first things to go. Just Google “why is airplane food bad” and you’ll see dozens of articles about why things that taste good on the ground don’t taste so good in the air.

Thanks No Name and MidSouth. I understand what happens with Altitude and our taste buds and agree with the thoughts its all about advertising rather than a real restaurant quality product at 30,000 feet.

I suppose what I am asking is from your experiences do the airlines that you use really change the contents of menu’s often or rotate the same menu every three months and the temperature of your meals that you have experienced.

Many Thanks, Taylor