Originally posted by yuuka_miya
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I don't think you'll have to bring a passport because of the whole "entering Changi's airside without the intent to fly is an offence" thing.
You'll likely have to get an airport's visitor pass (though it sounds like SIA will do it for you), and/or they use T2 gate F60 (which should be separated from the bulk of the airport thanks to T2 upgrading works) and let you walk in through JetQuay or something.
https://www.todayonline.com/singapor...u-and-trainingan infrastructure geek
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Originally posted by yuuka_miya View PostI don't think you'll have to bring a passport because of the whole "entering Changi's airside without the intent to fly is an offence" thing.
You'll likely have to get an airport's visitor pass (though it sounds like SIA will do it for you), and/or they use T2 gate F60 (which should be separated from the bulk of the airport thanks to T2 upgrading works) and let you walk in through JetQuay or something.
https://www.todayonline.com/singapor...u-and-training
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Singapore Airlines has not responded to the following concerns. One wonders why the silence, since this would be a legit query, and for the money spent, especially for Business and Suites, the recipe needs to be tweaked. Taste palettes do change, and hence the additional seasoning for consumption at 38,000 ft, versus what it will be at ground level.
Link: https://www.facebook.com/singaporeai...2049815503934/
"Wanted to check if the menu recipe, regardless for SIA @ Home or A380 Restaurant @ Changi have been fine tune to take into account change in taste palette, on ground versus 38,000 ft.
If this has not been done, please consider commissioning SATS' SICC 1's Aircraft Simulated Cabin and experiment what changes are required.
Investment in such a review serves SQ's interest for reasons of (a) brand perception and (b) reputation. For (b), this especially for its inflight meals, which the airline is well known for its large CAPEX.
No punt intended, but patrons who dish out spends for the experience, for JCL and PCL would not want to be left with a bad taste in the mouth. Appreciate if you could comment soonest."
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Originally posted by SQ380 View PostSingapore Airlines has not responded to the following concerns. One wonders why the silence, since this would be a legit query, and for the money spent, especially for Business and Suites, the recipe needs to be tweaked. Taste palettes do change, and hence the additional seasoning for consumption at 38,000 ft, versus what it will be at ground level.
Airlines sometimes season their food more strongly to compensate for how the pressurised cabins and high altitude blunt people's senses of taste and smell, but he says that new aircraft have more moisture in the air - 16 to 18 per cent humidity, compared with 12 per cent for older aircraft - so there was no need to adjust the seasoning for the food to be consumed on terra firma.
"The moisture content in the cabins is higher and sinuses don't dry up as much," he says.
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Originally posted by reddevil0728 View Posti wonder if there is a need to bring passport since it will likely be on the airside. or just some form of identification will be sufficient.
- Your passport will be temporarily retained by Singapore Airlines during the event.
Source: https://mainlymiles.com/2020/10/12/s...in-26-minutes/
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Originally posted by boing View PostHeard the aircraft would be parked at either B4 or B5 for the dine-in.
Since in the B1-B4 CGHR, only B2 and B4 can accomodate A380s.Singapore Airlines - A great way to fly...
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