Even airline founders get bumped off their own flights. AirAsia co-founder Tony Fernandes found himself without a seat on his own carrier, so he flew Singapore Airlines instead — then posted a frank, mixed review to Instagram on October 1.
His verdict was mostly positive. Service: great. Internet: amazing. Food: poor. His post included a photo of an in-flight meal that looked like noodles in red gravy with beef and vegetables, and he didn't hold back, adding that AirAsia's own catering brand, Santan, was "far far better" — and claiming SIA cabin crew agreed with him. He still summed it up as a great flight, though, with a pointed note that AirAsia was "not far off" the full-service experience.
Fernandes isn't the only one grumbling about SIA's food lately. Earlier in September, a passenger flying London to Singapore posted on Facebook about bland, stodgy fish and beef noodles described as dry, sauceless and overly salty, with barely any meat. Notably, that same passenger rated SIA's economy service and seating among the best they'd experienced — the catering just let it down. Online commenters split, with some pointing out that airline meals vary a lot depending on the departure country's catering facilities.
SIA has, perhaps conveniently, just responded to this kind of feedback. On September 29 it announced a new Chef's Selection in-flight menu with more than 100 new and refreshed dishes across every cabin class, built around fresh, seasonal ingredients from local producers. Highlights include Tandoor Roasted Paneer and the classic Chinese dessert Cheng Tng in all cabins, Roasted Chicken Breast with Black Pepper Sauce in Economy, Irish Lamb Stew in Premium Economy, Char Siew Wonton Noodle in Business, and Beef Short Rib Sambal Percik with Nasi Kerabu for Suites and First Class. There's an expanded drinks list too, from cocktails and sake to mocktails, non-dairy options and specialty teas. The airline says the menu was shaped by customer feedback and developed with its in-house and guest chefs plus catering partners.
Why should travellers care? Because in-flight dining is one of the few things that genuinely differs between airlines on the same route, and even a five-star carrier can stumble on it. If you're flying SIA in the coming months, you'll be sampling the new menu first-hand — and if you're weighing up a low-cost carrier against a full-service fare, Fernandes's flight is a small but interesting data point: he still called the premium experience great, just not untouchable.
