I Flew Economy on Singapore Airlines; It Was Better Than US Carriers

Each tray included an entrée of rooster or fish (the vegetarian meals had already been served), bread, a small noodle salad, Australian cheese and crackers, and a mini water bottle. I used to be stunned it got here with steel cutlery relatively than the plastic or wooden I am used to seeing in economic system.

I began with the salad, which featured vermicelli noodles and shrimp cooked much more delicately than anticipated for an in-flight meal. The shrimp have been plump and contemporary, pairing nicely with the sunshine, tangy dressing that lined every noodle.

I opted for the rooster entrée, which was stable. The meat was tender and lined in sauce, whereas the potatoes have been well-cooked however under-seasoned.

It wasn’t precisely gourmand, but it surely was an enormous improve from the undercooked pasta and rubbery meat I’ve had on many long-haul flights with US airways. (And I will always remember the tortilla crammed with a cut-up sizzling canine.)