AirAsia co-founder Tony Fernandes has praised Singapore Airlines for its service and internet connectivity after flying with the carrier, but said he was disappointed with the food served on board.
Fernandes shared photos from his Singapore Airlines flight on Instagram on Oct. 1, explaining that he had taken the airline because he was unable to secure an AirAsia flight.
“Service was great, internet amazing,” Fernandes wrote, before adding that the “food was poor.” The meal pictured appeared to include noodles in a red gravy served with beef and vegetables.
Despite his criticism of the meal, Fernandes gave a positive assessment of the overall flight experience. He also compared the food with AirAsia’s Santan catering service, describing his airline’s meals as “far far better” and saying the cabin crew agreed with his assessment.
Fernandes’ comments come shortly after another passenger publicly criticised the quality of a Singapore Airlines meal on a flight from London to Singapore.
That passenger said the aircraft had run out of the beef option, leaving them with a fish dish that they described as bland and stodgy. They also complained about a breakfast meal of beef noodles, saying it was dry, salty and contained only a small amount of meat.
Other travellers offered different experiences, with some saying meal quality can vary depending on the airport from which a flight departs. One passenger who was on the same London-Singapore service a day later reported having a positive experience with the food.
Singapore Airlines has meanwhile been expanding its in-flight dining programme. On Sept. 29, the carrier announced more than 100 new and refreshed dishes across all cabin classes under its new SIA Chef’s Selection menu.
The refreshed offerings include roasted chicken with black pepper sauce and oriental-style fish with yellow bean sauce for Economy Class, Irish lamb stew for Premium Economy, and char siew wonton noodles for Business Class. The airline is also introducing new desserts and expanding its beverage selection.
The airline said the new dishes were developed in response to customer feedback, changing preferences and dining trends, with fresh and seasonal ingredients used where possible.
Fernandes’ remarks therefore come at a time when Singapore Airlines is already making changes to its food and beverage offerings. While he praised the carrier’s service and connectivity, his comments add another public critique to the ongoing discussion over the consistency of its in-flight meals.
For travellers, the episode highlights how perceptions of an airline can differ across individual parts of the journey, with cabin service, connectivity and food quality each shaping the overall flying experience.
