Hard to stomach !
Ahh the search for additional revenue streams never ends for carriers around the world. WeÃ¢â‚¬™ve seen some pretty creative attempts at extracting more revenue out of carriersÃ¢â‚¬™ operations, but this latest attempt by Singapore Airlines caught the attention of the Bellyache gang, because as you surely know, we are fine connoisseurs of airline food. Those […]
June 1, 2010
OK, aside from being insipidly named, I mean Ã¢â‚¬Å“Above and BeyondÃ¢â‚¬Â Ã¢â‚¬” oh please! Ã¢â‚¬” the thought of cooking up those mystery dishes they feed you in cattleclass up at 30,000 feet is not just amusing but downright revolting! WeÃ¢â‚¬™re talking serious bellyache! As one of our illustrious Bellyache team mused, Ã¢â‚¬Å“I wonder if they teach how to make the dinner rolls rock hard?Ã¢â‚¬Â
But wait, hold the presses, weÃ¢â‚¬™ve been premature in our assault on the SQ cook book. The book actually covers the first and business class meals, which have in typical SQ style, been lovingly created specially for the carrier by a gaggle of award-winning chefs from around the world, including Georges Blanc, a Michelin three-star chef from France. Of course we only fly first class wherever we go, so here at Bellyache Central, we are oh so familiar with the fine food of these upper classes. And if you believe that, have we got a Ã¢â‚¬ËœclassicÃ¢â‚¬™ freighter to sell you! WeÃ¢â‚¬™re still awaiting that elusive complementary upgrade, but judging by how quick the esteemed carrier is to downgrade our Krisflyer status and how many hoops you have to jump through to actually redeem air miles…weÃ¢â‚¬™re not holding our breath on the upgrade.