SQ looking at 'dine on demand' in business class
Sep 26, 2019, 2:04 am
#1
Original Poster
Join Date: Aug 2007
Location: Sydney, Australia
Posts: 1,851
SQ looking at 'dine on demand' in business class
A thread-starter to see how this evolves: Singapore Airlines plans to introduce 'dine on demand' in business class, with trials expected in early 2020.
Also – shock, horror – the BTC Lobster Thermidor may be 'enhanced' to a lighter, healthier option.
https://www.executivetraveller.com/n...business-class
Personally I'm a big fan of dine-on-demand. I love the flexibility it gives me, especially on long-haul routes, but can even see how it'd work on a shorter leg such as SYD-SIN where I'd likely take my main meal in the lounge but would want something halfway through the flight plus a lighter something nearer to arrival.
The big issue is always that the meal service would be more sporadic, instead of built into a fixed two-hour window, so you might be sleeping in the middle of the flight while the crew are on and off setting up meals for passengers near to you.
Also – shock, horror – the BTC Lobster Thermidor may be 'enhanced' to a lighter, healthier option.
https://www.executivetraveller.com/n...business-class
Personally I'm a big fan of dine-on-demand. I love the flexibility it gives me, especially on long-haul routes, but can even see how it'd work on a shorter leg such as SYD-SIN where I'd likely take my main meal in the lounge but would want something halfway through the flight plus a lighter something nearer to arrival.
The big issue is always that the meal service would be more sporadic, instead of built into a fixed two-hour window, so you might be sleeping in the middle of the flight while the crew are on and off setting up meals for passengers near to you.
Sep 26, 2019, 2:20 am
#2
Join Date: Dec 2001
Location: BRU, SIN, PEK
Programs: SQ TPP, LH SEN
Posts: 3,235
For long hauls I find that the crew is generally flexible enough to accommodate occasional requests for dine on demand - just that they don't out the trolleys of fruits/desserts for you to choose from etc. And how they are running SQ21/22 is largely dine on demand, though not the same full multicourse service that is the case now. But personally I'm fine with the shorter service as the extended one takes too long for me...
I haven't ordered the lobster thermidor in ages - mainly because I actually do find it a bit too rich and heavy. On afew occassions they've had a lobster mac & cheese on SQ21 and I've found it very good, with actually very light cheese element. Not a thick creamy sauce at all. I'd be happy to have that as a standard offering.
I haven't ordered the lobster thermidor in ages - mainly because I actually do find it a bit too rich and heavy. On afew occassions they've had a lobster mac & cheese on SQ21 and I've found it very good, with actually very light cheese element. Not a thick creamy sauce at all. I'd be happy to have that as a standard offering.
Sep 26, 2019, 12:02 pm
#4
Join Date: Sep 2015
Location: SFO
Posts: 3,881
For long hauls I find that the crew is generally flexible enough to accommodate occasional requests for dine on demand - just that they don't out the trolleys of fruits/desserts for you to choose from etc. And how they are running SQ21/22 is largely dine on demand, though not the same full multicourse service that is the case now.
Sep 26, 2019, 8:17 pm
#5
Join Date: Mar 2015
Programs: HH Diamond, GHA Titanium
Posts: 1,961
The flights I take tend to have a full meal immediately upon take off, so this is good news for me as I don't have to restrict my food intake in the lounge prior.
Having others eating while I'm sleeping isn't much of an issue to me as I'm a pretty heavy sleeper, but I can see how it would be annoying to light ones.
Having others eating while I'm sleeping isn't much of an issue to me as I'm a pretty heavy sleeper, but I can see how it would be annoying to light ones.
Sep 26, 2019, 8:27 pm
#6
Join Date: Jun 2001
Location: Bangkok/Singapore
Programs: Frantic Hilton/Marriott runs
Posts: 926
The end of lobster thermidor :(
Sigh - enjoy the "antiquated" lobster while you can!
“Like everything, the Book The Cook programme evolves. The lobster thermidor is a perennial favourite but we’re looking at opportunities to modernise that, whether it be a lobster thermidor-type of dish or something similar and lobster- themed which is a little bit more modern, a little bit more healthy perhaps.
People like lobster, but we’re moving to an environment where people are becoming more health-conscious so maybe the creamy lobster dish is not the right one… maybe a beautiful grilled lobster with fresh asparagus or veggies might be another alternative, as long as we maintain the integrity of the dish.”
People like lobster, but we’re moving to an environment where people are becoming more health-conscious so maybe the creamy lobster dish is not the right one… maybe a beautiful grilled lobster with fresh asparagus or veggies might be another alternative, as long as we maintain the integrity of the dish.”
Sep 29, 2019, 12:46 am
#8
Join Date: Apr 2007
Location: Anywhere
Posts: 6,576
I wonder if people have become more health conscious, has it resulted in the number of lobster thermidors ordered over the years... hence changing to grilled lobster without cheese? I think this is a positive change as long as the lobster hasn’t been enchanted to half or quarter lobster, or just lobster bits.