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| Business Class - Boeing 747 |
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Extraordinary - Society |
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| October - 2010 |
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5
Stars & 6 Stripes
Overall - 'Service & Comfort' |
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The Ultimate Award:
Seven Stars and Stripes® |
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| In mid-October, we had booked ‘The Upper
Deck’ with Singapore Airlines from Frankfurt to JFK. Our connecting
flights from Hannover to Frankfurt, Germany had been on schedule, but due to
high security alerts and extra screenings we unfortunately had no time to
experience the business lounge in Frankfurt, which is presently managed by
Lufthansa. A little stressed, we boarded the Boeing 747. There is something
unique about Asian hospitality and the way we were greeted and welcomed
onboard, both in conversation and in body language. A member of the
well-uniformed crew took our hand luggage over almost instantly and we followed
him in silence to the stairs. Somehow the deep carpets swallowed up all noise
and with the kind guidance of the steward we settled in quickly. |
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| Singapore
Airlines - Business Class - Cuisine |
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| Singapore Airlines is famous for their service,
onboard cuisine and their
'hot'
breakfast. The menus for Singapore Airlines have been created by an
“international culinary panel of celebrated chefs from around the
globe” and feature in their menu booklets from, left to right, Gordon
Ramsay from the UK, Zhu Jun from China, Nancy Oaks from the USA, Yoshihiro
Murata from Japan, Georges Blanc from France and Sanjeev Kapoor from India.
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| We noticed that the new
Singapore Airlines Cookbook is meant to inspire us to “Re-create your
favorite Singapore Airlines meals in your own home” and features all
“10 celebrated chefs from gourmet centrals” including Alfred Portale
from the USA and Yeung Koon Yat from Hong Kong. It is available at the online
KriShop and the net proceeds from the sales generated by December 31, 2010 will
be donated to the Community Chest of Singapore. |
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| Singapore Airlines - Business Class - Cuisine |
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| Our dinners and breakfasts were exquisite and seemed
to appeal to other guests as well. A well-assorted
breadbasket
was offered with crisp, warm rolls and breads served with the appropriate tool.
Different kinds of a fine cold pressed, extra virgin olive oils, including
truffle, were offered for dipping as an alternative to butter. The chicken dish
was incredibly tender and moist as well as nicely presented. When I asked the
lovely attendant if it would be possible to get my steak maybe just a nuance
more on the rare to medium rare side, the answer was: “I don’t know
if it’s possible, since the menu items are prix fixed, but I will
certainly try…” |
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| Singapore Airlines - Business Class - Thorsten Buehrmann |
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To my surprise, the
mission was successfully accomplished. My wine that was recommended during
dinner was eloquently removed and another knowledgeably suggested. Each course
was truly exceptional for onboard cuisine and the contemporary table settings
by Givenchy completed the picture. Our overall ‘dining above the
clouds’ experience was delightful. Asian hospitality is one of the best in
the world and it comes from the heart; besides, the staff was highly trained
and resonated positive vibes throughout the entire flight. |
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It was unfortunate that we didn’t get to
fly on one of Singapore Airline’s newer airplanes, with full flat beds and
the latest innovations of the entertainment industry. Although our chairs
allowed us multiple seating positions down to an 8-degree angled bed facing
forward with adjustable dividers and granted us sufficient privacy, they were
outdated. The smiles and genuine care of our flight attendants were
not. |
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by Thorsten Buehrmann
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2010 ~ Seven Stars and Stripes,
Inc. |
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