#Restaurant A380 @Changi

[wowhealthfitness20]

Airlines bring the missing in-flight gourmet experience to customers as flying remains suspended during the pandemic

Airlines bring the missing in-flight gourmet experience to customers as flying remains suspended during the pandemic

Airlines across the world have come up with innovative ways to provide a comforting dining experience for their customers in the midst of a raging pandemic Remember dining at 36,000 feet above sea level? With travel restrictions in place since March 2020, thanks to the pandemic, the airline sector and allied services were among the worst affected. “All flights were suspended and travel came to a…

[mehmetkali]

Singapur Hava Yolları'ndan Yeni Girişim " Deneyim Paketi "

Singapur Hava Yolları’ndan Yeni Girişim ” Deneyim Paketi “

Singapur Hava Yolları (SIA) bugün, önümüzdeki birkaç hafta içinde Singapur’daki müşterilerimiz ve hayranlarımız için özel olarak küratörlüğü yapılan üç heyecan verici ve tamamen yeni girişimden oluşan Singapur Hava Yolları deneyim paketini başlatıyor.

Restaurant A380 @Changi, dünyanın en büyük yolcu uçağı olan Airbus A380‘de SIA’nın ödüllü hizmetiyle özel bir yemek deneyimi sunuyor. Yemek…

[techsinghurs]

Parked A380 Airplane Converted Into a Restaurant

Parked A380 Airplane Converted Into a Restaurant

As the pandemic stretches on and many airplanes  remain grounded,and people really miss flying or travelling.Now Singapore Airlines is giving passengers another opportunity to create again the air travel experience.For 2-days in October Singapore Airlines is converting one of its grounded Airbus A380 planes into a pop-up restaurant at  Changi airport.

Customers can book seats in all four…

[nominisg]

As the Chinese saying goes, 当兵有三年，母猪赛貂蝉 (Spend 3 years in the army and you’ll find even a boar attractive).

https://hellomrsalty.com/singapore-airlines-restaurant-a380-changi-sold-out/

#saltyislife #Singapore #SQ #SingaporeAirlines #FlySQ #ChangiAirport #foodie #A380 #Airbus #foodhunt #pandemic #wanderlust #makan #吃货

[tarowww]

Singapore Airlines

Singapore Airlines is good at involving its customers to develop its services. The company defines itself as a service company, not an airline company. It is crucial to catch up with the customer trend from the company's perspective. To do so, there are two critical points:

1.     Enhancing service quality by talented and trained employees.

2.     Capturing the customer insights, especially loyal customers' insights and reflecting them to a new service.

To enhance employee service training, offering high-quality training and developing employees' skills is vital to keep loyal customers. The company offers a great four-month training including functional skills and soft skills - service behavior.

To capture customer insights, Singapore Airlines uses effectively in-person and online feedback touchpoints such as getting direct feedback in a real situation and feedback via the online survey. However, it is essential to get the customer’s feedback through a real customer experience directly. During the COVID-19 period, Singapore Airlines opened Restaurant A380 @Changi, special temporal dining in Airlines' Airbus A380, to offer a first-class meal to make a customer touchpoint and get the real insights. It was an interesting strategy.

https://simpleflying.com/singapore-airlines-restaurant/

(Brand Lab)

When it comes to Cosmosii, our Brand Lab project, a SaaS-enabled marketplace for customized costumes, it is essential how to nurture a customer's and a creator's royalty to the platform in both ways. Although it is hard to make an in-person experience, it is important to check the real situations such as negotiations between a customer and creator and how to deal with requests from a customer.

[hellomrsalty]

As the Chinese saying goes, 当兵有三年，母猪赛貂蝉 (Spend 3 years in the army and you’ll find even a boar attractive). 

https://hellomrsalty.com/singapore-airlines-restaurant-a380-changi-sold-out/

#saltyislife #Singapore #SQ #SingaporeAirlines #FlySQ #ChangiAirport #foodie #A380 #Airbus #foodhunt #pandemic #wanderlust #makan #吃货

[perfectirishgifts]

Once A Fine Dining Experience, Then A Bad Joke, Could Airline Food Be Primed For A Comeback?

New Post has been published on https://perfectirishgifts.com/once-a-fine-dining-experience-then-a-bad-joke-could-airline-food-be-primed-for-a-comeback/

Once A Fine Dining Experience, Then A Bad Joke, Could Airline Food Be Primed For A Comeback?

Industrial scale meal preparation like this at an airline catering facility at Charles de Gaulle … [] International Airport outside Paris may be efficient but it creates big challenges to delivering great tasting meals that travelers will love in the low pressure/low humidity environment aboard a plane at 35,000 feet. (LIONEL BONAVENTURE/AFP via Getty Images)

Go figure: At a time when air travel demand is down globally by about 70%, Singaporeans are booking reservations weeks in advance for the chance to pay $40 to $525 to dine inside a parked Singapore Airlines Airbus 380 super widebody.

In Pattaya, Thailand, business at Thai Airways headquarters’ café has exploded in the months since the company chopped up one of its narrow body planes and rebuilt it, with some slight modifications, inside the company’s former commissary.

And people have been flocking since 2013 to the world’s largest “aviation movie set” inside a warehouse in the blue-collar Los Angeles suburb of Pacoima. Once there, they pay $475 to $875 a person to enjoy everything from a conventional 1970s economy class inflight meal served on plastic trays to a lavish first class feast served on fine airline china and crystal. And what makes the meal, and an accompanying movie, so special is that it is served inside a giant Boeing 747 “set” by beautiful actors dressed in 1970s airline uniforms. The dinner theatre-style production is called the Pan Am Experience because it seeks to replicate what it was like to fly – and eat while doing so – in the 1970s.

In the real, Covid-19-infested world today, few airlines are serving their few passengers any food or drinks at all. And when they eventually begin doing so again, you can bet that travelers will complain loudly about the quality of the food.

Yet, to some airline and travel aficionados, the opportunity not only to eat airline food but to do it aboard a real or replica airliner has become almost a bucket list item, or else decadent pleasure they allow themselves every now and again.

Over the last 80 years airline food has evolved from a novel idea and technology to:

A high-status experience about which people bragged

The brunt of endless jokes and complaints

Almost non-existent.

But, if a Irish-British historian whose intriguing new book on the history of airline food hits the shelves today is right, airline food is likely to make a limited comeback over the next few years as passenger demand and the industry slowly recovers from near-collapse due to the pandemic.

“I don’t think we’ll ever get back to the point of there being cocktail lounges on 747s; to the Frank Sinatra Come Fly With Me marketing approach, to experiencing what it’s like to have white-gloved stewards working from silver service trolleys carving chateaubriand right at your seat and serving you fine wines,” says Bryce Evans, an associate professor of history at Liverpool Hope University in the United Kingdom.

“However, I can see – and I really think more international airlines are doing this already – carriers once again are concentrating on food service as a critical piece of their marketing, of their brand and service experience,” says Evans, author of Food and Aviation in the 20th Century. Published by Bloomsbury, it goes on the shelves in North America and the U.K. today.

“Even now, with the pandemic still going on, several top international airlines like Emirates, Thai, Singapore and Turkish really take pride in their food. That’s something that U.S. carriers used to take great pride in, too. I wish I could say that British Airways, which always used to be quite good with their food service, was still good. It has fallen off some in recent years, but it’s still pretty good and I believe that as part of such airlines’ efforts to attract travelers, especially premium class travelers back to their planes they will once again begin trying to distinguish themselves by their food service in the premium classes.”

Alas, Evans says he does not expect airlines to focus a lot of attention and effort on improving what food they will be serving again to their economy class passengers. Such travelers’ overwhelming preference for low fares will preclude airlines from spending much more on coach class food than they were spending prior to the pandemic’s arrival.

Higher-quality airline food, he says, “is always something you’re going to have to pay more” to receive, whether that cost is embedded in a higher, premium class fare, charged as an extra fee, or presented as an a la carte/buy-on board offering.

Evans, an Irishman teaching at a British university, got interested in the subject of airline food via his research as a historian into how leading historical political leaders used food and sources of food to manipulate key political or historical developments. In particular, he studied how British Prime Minister Sir Winston Churchill tried to pressure an independent and neutral Ireland into supporting Britain’s World War II efforts through the constriction of the smaller island’s access to food supplies. And it was during that research that he happened upon the character William Maxson, a Minnesota engineer and inventor who at the end of the war essentially invented the process still used today for preparing airline meals many hours in advance and then heating them up in flight right before serving them.

“In 1946 Pan Am signed a contract with Maxson to introduce hot airline food,” Evans explained. “He had created a multi-compartment convection oven that could reheat meals made and frozen well in advance.

You read that right. Singapore Airlines has turned one of its Airbus A380s into a static restaurant … [] during the pandemic at Changi International Airport there. Customers willing pay up to $900 are flocking to experience what it’s like to eat a gourmet meal in the premium sections of the world’s largest passenger plane. (ROSLAN RAHMAN/AFP via Getty Images)

Maxson had teamed with Birds Eye, the American company that perfected the process for freezing vegetables for sale via modern grocery stores, to develop a way of thawing those vegetables, preparing  inflight meals using them, and then freezing those meals for service hours later on planes.

The only problem, Evans, noted, was the “Pan Am’s people realized very quickly that Maxson’s meals were quite bad tasting. Others did, too. The New Yorker wrote that they were ‘meals prepared for doomsday.’”

Pan Am, though adjusted quickly by breaking its contract with Maxson and began working with famous chefs, a practice that airlines still engage in today, to come up with more appealing recipes. That, however, is easier said than done.

Noise and motion actually have a negative impact on a person’s ability to taste and enjoy food. So in the piston-engine era airline food departments and their big-name chef advisors had to find ways to overcome those taste challenges. Salt – lots of it – helped. Then the problem got worse with the coming of jets. High altitude, low humidity, and reduced air pressure all have a deleterious effect on the sense of taste. The answer? More salt. And sauces. Lots of them. The thicker the better.

Whether it was intentional or happenstance, carriers in the ‘50s and ‘60s worked with lots of famous French chefs, or others like the American Julia Child who were expert in the French style of cooking. The emphasis on sauces and ingredients with strong flavors, such as curry, helped overcome the degraded sense of taste issue related to eating at altitude. Carriers also switched away from “finer” wines to more full-bodied, fruity – and, lucky for them – usually less expensive wines. Their stronger taste could be more readily sensed by passengers, many of whom actually had been complaining that the very fine wines previously served by airlines didn’t seem to have much taste to them at all.

“Airline food in the ‘50s and ‘60s was actually quite good,” Evans says. “They actually changed Americans’ palettes in those days by popularizing French style cooking before the era of chefs having their own cooking shows on TV.”

The industry gets credit for actually inventing a what is – or at least used to be – a popular lunch menu item at upscale restaurants; the open-face steak sandwich. Airlines regularly engaged in “top this” competitions with their in-flight menus. At one point arguments about over-the-top offerings focused on several carriers that had begun serving steak for lunch on its planes. To calm things down, the International Air Transport Association, the industry’s global lobby organization, established a rule that airlines could not serve steak at lunch. But to get around the rule someone came up with the idea of placing a small steak on piece of toasted bread, with another piece of toast laying next to it. Walla; the open face steak sandwich.

 It wasn’t until the early ‘70s, as the widebodies like the 747 had begun entering service and airline costs began rising very high that airline food began to get a reputation for not being very good.”

The famous story of American Airlines President Robert Crandall in the late ‘1970s ordering the removal of the single olive in the carrier’s in-flight dinner salads is the perfect example of why airline food service began to fall in quality. Crandall’s seemingly nit-picky olive order saved his airline an amazing $40,000 annually on the purchase of food at a time when it was in deep financial trouble and looking under the coach cushion for change to stay in business.

Evans said Crandall was right in that consumers didn’t notice or complain about the lack of an olive in their salads. But the lesson learned by the industry was that carriers could save lots of money by cutting back on lots of small items, including various aspects of food delivery and preparation. So, gradually, the quality of food – like the quality of other service features – declined as carriers cut further and further at a time when deregulation was forcing formerly regulated carriers to dramatically cut costs so they could, for the first time ever, compete for the first time on the basis of low fares and low costs.

Now, though, Evans expects at least some carriers, especially those heavily dependent on long-haul international flying, to make the quality of their food a more prominent aspect of their brand identities and they try to coax business travelers and the wealthy to buy more premium class fares.

“With Pan Am back in the day it was about the quality of the food, but also about making a statement about the entire cultural experience of the carrier and its home country, with food being the feature attraction,” Evans said. “Of course, back in those days food became a distraction from the fact that there wasn’t much to do but sit in a seat and read or sleep. There weren’t any movies to watch, at least not early on. The dining experience actually served as a form of entertainment and distraction. Now travelers have seat back videos, their phones and other devices and so much else to occupy their time in flight that maybe food isn’t quite as important.”

Additionally, after adjusting in the ‘90s, ‘00s and ‘10s to meet new market trends related to eating healthier – which included more emphasis on cold pastas, salads and generally less tasty (and cheaper) foods – Evans says that even before the pandemic began, a new trend was emerging to include some more flavorful menu items.

“I don’t think we’ll be going back to lots of heavily salted and sauced foods,” he added. “But I think we’ll be seeing more strongly flavored meats like beef and exotic poultry rather than rather blander meats like chicken being featured in airline meals. People’s tastes and attitudes change over time and that seems to be happening now, at least in the international [air travel] market.

“But in domestic markets, especially very large domestic markets like America’s, there may be a small comeback and improvement in airline meals,” Evans said. “But with the continued emphasis on low fares I’m afraid we won’t be seeing a lot change or improvement in airline food there.”

From Aerospace & Defense in Perfectirishgifts

[freenewstoday]

New Post has been published on https://freenews.today/2020/11/17/all-eyes-on-the-hong-kong-singapore-travel-bubble-as-other-asian-countries-prepare-for-more-bookings-firm-says/

'All eyes' on the Hong Kong-Singapore travel bubble as other Asian countries prepare for more, bookings firm says

SINGAPORE — The world will be watching closely to see if the quarantine-free travel bubble between Singapore and Hong Kong will succeed, according to one of the region’s major travel operators Klook.

“All eyes are on this bubble, making sure that it’s going to get pulled off,” Eric Gnock Fah, co-founder and chief operating officer of travel bookings platform Klook, told CNBC Wednesday ahead of this weekend’s highly-anticipated launch.

If successful, he’s optimistic that there will be more of such travel bubbles in the region.

Specially designated “air travel bubble” flights between Hong Kong and Singapore are due to begin on Nov. 22 after further details were released last week, which will see travelers switch quarantine for testing.

As this bubble between Hong Kong and Singapore starts becoming a bit more stable, we should be expecting more travel bubbles to open on that front.

Eric Gnock Fah

Co-founder and COO, Klook

Following the announcement, Gnock Fah said tourism authorities across the region had been reaching out to make plans for additional travel agreements, should they be made.

“Once this news came out, actually many of the other tourism boards around Asia have been very active coming to us to discuss about the plans that they have put in place,” said Gnock Fah.

“As this bubble between Hong Kong and Singapore starts becoming a bit more stable, we should be expecting more travel bubbles to open on that front. We’re quite optimistic on that front,” he added.

Travel searches soar

Klook, which manages in-destination bookings like hotels and experiences, saw searches for the respective destinations surge more than 8 times on the day of the announcement.

Travelers from Singapore proved particularly restless, he noted, with travel searches from the tiny city-state up 8-10 times versus 3-5 times in Hong Kong.

Singapore Airlines crew members arrive to board the plane for the inaugural lunch at Restaurant A380 @Changi onboard a Singapore Airlines Airbus A380 plane at Changi International Airport in Singapore on October 24, 2020.

ROSLAN RAHMAN | AFP | Getty Images

Travelers on both sides were equally keen to offset heightened airfares and testing costs with longer stays, Gnock Fah said, pointing out that it marked a departure from pre-Covid preferences for long-weekend stays. In-destination operators like hotels aim to capture this trend with continued discounting, he added.

The travel and tourism industry received a further boon this past week as promising vaccine announcements from Pfizer and Moderna signaled optimism for a resumption of international travel in 2021.

“Travel companies, the tourism boards are getting very busy to make sure we capture this pent-up demand when it comes,” Gnock Fah said.

Source

[laugh-eigo-bennkyou]

2020.11.16 ニュースで英語術

2020年11月16日(月)の放送内容

旅客機が機内食レストランに変身 SINGAPORE AIRLINES TURNS PLANE INTO RESTAURANT

2020年10月25日のニュース

In Singapore, an airline carrier is offering customers a unique dining experience. 和文 シンガポールでは、ある航空会社が顧客に対して独特な食事体験を提供しています。 解説 ここでのcarrierは「航空会社」という意味で、airline companyと言うこともできます。なお、flag carrierなら「国を代表する航空会社」です。 offerは「提供する」で、offer ... an experienceは「～に経験を提供する」です。 今回のニュースは、新型コロナウイルスの感染拡大の影響で航空需要が激減する中、独自の取り組みをする会社について��えています。 Singapore Airlines has transformed one of its planes into a restaurant as it looks to overcome losses from the coronavirus pandemic. 和文 シンガポール航空は、新型コロナウイルスの世界的流行による損失を克服しようと、所有する航空機のうちの一機をレストランに変えました。 解説 Singapore Airlinesは「シンガポール航空」のことです。 transformは「（～の状態、形状、機能などを）変える」という意味です。 ここでのlook to ...は「～しようとする」という表現です。 overcomeは「克服する」、lossは「損失」です。 the coronavirus pandemicは「新型コロナウイルスの世界的流行」です。

The airline has turned an Airbus A380 parked at Changi Airport in Singapore into a temporary restaurant for two weekends. 和文 その航空会社は、シンガポールのチャンギ空港に駐機したエアバス社のＡ３８０型機を、週末２回にわたって臨時のレストランへと変えました。 解説 ここでのturnは「変える」という意味です。 Airbus A380は、世界最大級の旅客機「エアバス社のＡ３８０型機」のことです。 航空機の話題ですので、ここでのparkは「駐機する」と訳せます。 temporaryは「臨時の」です。 このレストランは１０月２４日と２５日、それに３１日と１１月１日のtwo weekends「週末２回」に営業されました。 Customers get to choose which cabin class they dine in and order off a menu that includes spicy Malay cuisine and a Japanese-style fish dish. Prices range from 38 to 480 U.S. dollars. 和文 利用客はどの座席クラスで食事をするかを選び、香辛料のきいたマレー料理や日本風の魚料理を含むメニューから注文します。価格帯は米ドルで、３８ドルから４８０ドルに及びます。 解説 get to ...は「～する機会を得る、～することができる」という表現です。 cabinは「客室」で、cabin classは、ファーストクラス、ビジネスクラス、エコノミークラスなどの「座席クラス」を指します。 dine in ...は「～の中で食事をする」です。 order off a menuは「メニューから注文する」という意味で、order from a menuとも言います。 cuisineは「料理、料理法」です。Malay cuisineは「マレー料理」のことで、香辛料を使った料理が多く、多民族国家シンガポールでも郷土料理として根づいています。 range from A to Bは「ＡからＢに及ぶ」という表現です。価格は席によって異なり、日本円にして４,０００円から５万円ほどとなっています。 U.S dollar「米ドル」と説明されているのは、シンガポールの通貨もドル（Singapore dollar「シンガポールドル」）だからです。

Diners can also have their photos taken with crew members, who are wearing a range of the airline's past uniforms. 和文 食事客はまた、同航空会社の過去のさまざまな制服を着た客室乗務員と写真を撮ることができます。 解説 dinerは「食事をする人・客」です。 crew memberは「客室乗務員」です。 pastは「過去の」です。 待合ロビーでは、歴代の客室乗務員の制服が披露されたほか、客室乗務員と記念写真を撮ることができるブースが設けられ、家族連れなどでにぎわっていました。

The coronavirus pandemic has devastated Singapore Airlines. The carrier has been forced to cancel most of its flights and cut 4,300 jobs, or about 15 percent of its workforce. 和文 新型コロナウイルスの世界的流行は、シンガポール航空に壊滅的な打撃を与えました。この航空会社は、大半の運航便の中止と全従業員のおよそ１５％に当たる４,３００人の人員削減を強いられています。 解説 devastateは「（経済や産業などに）壊滅的な打撃や被害を与える」です。 be forced to ...は「～を強いられる、～を余儀なくされる」です。 ここでのcutは「削減する」という意味です。 workforceは「全従業員」です。 It reported a deficit of more than 760 million U.S dollars for the April-June quarter. 和文 同社は、４月から６月までの四半期で、７億６,０００万米ドル以上の赤字を報告しています。 解説 deficitは「赤字」です。 quarterは「四半期」です。 シンガポール航空は、ことし６月までの３か月で８００億円を超える赤字となり、苦しい経営状態が続いています。

[tayo4bus]

Penerbangan menghasilkan pendapatan di tengah pandemi

Maskapai penerbangan dunia memutar strategi bisnis atau pivot demi mempertahankan bisnis di masa pandemi corona. Misalnya, maskapai Singapore Airlines, Qantas dan EVA Air berinovasi menawarkan berbagai layanan seperti tur, pengalaman bersantap, dan penerbangan lepas landas dan mendarat di lokasi yang sama. Berikut adalah beberapa cara maskapai penerbangan menghasilkan pendapatan di tengah pandemi: Bisnis Restoran Singapura Airlines (SIA) membuka restoran fine-dining di atas pesawat superjumbo A380, untuk menghadirkan kembali pengalaman bersantap penumpang. Perusahaan menawarkan menunya dengan harga mulai dari 50 dolar Singapura untuk tiga hidangan di kelas ekonomi dan 90 dolar Singapura untuk kelas ekonomi premium di SIA's Restaurant A380 @Changi. Sedangkan menu makanan kelas bisnis dibanderol mulai harga 300- 600 dolar Singapura. Bisnis baru SIA direspons baik oleh pengunjung. Reservasi restoran terisi penuh selang setengah jam setelah pemesanan dibuka pada 12 Oktober. Tetapi maskapai penerbangan kemudian membuka tempat duduk tambahan untuk memenuhi permintaan yang tinggi. Di Bangkok, kantor pusat maskapai nasional Thai Airways diubah menjadi restoran bertema maskapai penerbangan. Alhasil, pelanggan dapat menikmati makanan dalam penerbangan tanpa masuk ke pesawat. Pengunjung akan disambut oleh awak kabin berseragam lengkap saat memasuki restoran, yang telah didekorasi dengan bagian dan kursi pesawat. Thai Airways mengatakan berencana mengubah kantor mereka yang lain menjadi restoran berkonsep serupa. Tur Penerbangan  Pembatasan penerbangan selama pandemi membuat pihak maskapai memutar otak memberikan layanan lain.  Sejumlah maskapai seperti Qantas, Royal Brunei, All Nippon Airways dan EVA Air berinovasi  menawarkan penerbangan kemana pun. Bedanya, layanan ini  memungkinkan penumpang naik dan terbang dengan pesawat, tetapi mendarat di tempat yang sama saat lepas landas. Royal Brunei telah memiliki lima penerbanganejak pertengahan Agustus. Penumpang disajikan masakan lokal saat terbang di atas negara itu. EVA Air Taiwan mengisi 309 kursi pesawat jet Dream A330 bertema Hello Kitty. Sementara All Nippon Airways Jepang memiliki layanan penerbangan bertema resor Hawaii selama 90 menit berkapasitas 300 orang. TigerAir Taiwan membawa penumpang terbang ke Jeju Korea Selatan, berputar-putar rendah dengan memberi mereka kesempatan melihat pulau itu sebelum kembali ke Taiwan. Sedangkan layanan tur penerbangan maskapai Australia Qantas terjual habis dalam 10 menit. Penerbangan tujuh jam itu akan berangkat dan mendarat di Sydney, terbang di atas Northern Territory, Queensland dan New South Wales.

[mehmetkali]

SİNGAPUR HAVAYOLLARI A380 RESTORAN UÇAK AÇIYOR

SİNGAPUR HAVAYOLLARI A380 RESTORAN UÇAK AÇIYOR

Singapore Airlines Ekim ayında Airbus A380-800‘lerinden birini restorana dönüştürecek. “Restaurant A380 @Changi” olarak adlandırılan benzersiz pop-up deneyimi, ayrıca “özel erişim alanlarına nadir sahne arkası görünümleri” de içerecek .

Uçakta, “yolcular” hangi kabin sınıfında oturacaklarını seçebilirler (muhtemelen değişen fiyatlar için). Lobster Thermidor ve Satay gibi özel SQ yemeklerinin…

[nominisg]

As the Chinese saying goes, 当兵有三年，母猪赛貂蝉 (Spend 3 years in the army and you’ll find even a boar attractive).

https://hellomrsalty.com/singapore-airlines-restaurant-a380-changi-sold-out/

#saltyislife #Singapore #SQ #SingaporeAirlines #FlySQ #ChangiAirport #foodie #A380 #Airbus #foodhunt #pandemic #wanderlust #makan #吃货

[hellomrsalty]

As the Chinese saying goes, 当兵有三年，母猪赛貂蝉 (Spend 3 years in the army and you'll find even a boar attractive).

#saltyislife #Singapore #SQ #SingaporeAirlines #FlySQ #ChangiAirport #foodie #A380 #Airbus #popup #foodhunt #pandemic #wanderlust #makan #吃货

[newsupdated]

A unique pop-up restaurant opening at Singapore's airport sold out in 30 minutes

A unique pop-up restaurant opening at Singapore’s airport sold out in 30 minutes

(CNN) — A pop-up restaurant in Singapore’s Airport sold out 30 minutes after it opened for reservations.

Singapore Airlines is responsible for the popular Restaurant A380 pop-up at Changi Airport. The unique restaurant is a dining experience on board an Airbus A380, the world’s biggest passenger plane.

Due to the demand when it opened reservations on October 12, SIA has reopened the wait-list…

[authenticnewshindi]

A unique pop-up restaurant opening at Singapore's airport sold out in 30 minutes

A unique pop-up restaurant opening at Singapore’s airport sold out in 30 minutes

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(CNN) — A pop-up restaurant in Singapore’s Airport sold out 30 minutes after it opened for reservations.

Singapore Airlines is responsible for the popular Restaurant A380 pop-up at Changi Airport. The unique restaurant is a dining experience on board an Airbus A380, the world’s biggest passenger plane.

Due to the demand when it opened reservations on October 12, SIA has reopened the…

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A unique pop-up restaurant opening at Singapore's airport sold out in 30 minutes

A unique pop-up restaurant opening at Singapore’s airport sold out in 30 minutes

(CNN) — A pop-up restaurant in Singapore’s Airport sold out 30 minutes after it opened for reservations.

Singapore Airlines is responsible for the popular Restaurant A380 pop-up at Changi Airport. The unique restaurant is a dining experience on board an Airbus A380, the world’s biggest passenger plane.

Due to the demand when it opened reservations on October 12, SIA has reopened the wait-list…