Singapore Airlines is known for its exceptional service no matter where you’re flying from — but if you’ve ever taken one of their long-haul flights from Singapore itself, you might notice something special. The experience can feel a little more polished, a little more tailored, and in some cases, a lot more delicious.
We first noticed this on a trip in business class aboard the airline’s Airbus A350-900ULR. Our outbound was from Los Angeles to Singapore, and the return was from Singapore to San Francisco. Same aircraft type, same cabin, same airline… yet the differences stood out right away.
Starting From Changi Airport
Flying out of Singapore means you get to start at Changi Airport — often ranked the best airport in the world — and if you’re flying in business class, you’ll have access to the SilverKris Business Lounge. This is the kind of lounge you actually want to arrive early for, with plenty of comfortable seating, quality food, and an atmosphere that feels like an extension of the inflight experience.
It’s a far cry from the sometimes-crowded lounges you’ll find at many U.S. airports. Simply put, your trip feels premium before you even step on the plane.
The “Book the Cook” Advantage
The biggest difference, though, was the food. Singapore Airlines offers its Book the Cook pre-order meal service on many flights, but several signature dishes are only available when departing from Singapore.
On our return flight to San Francisco, that meant an expanded menu featuring Singapore specialties and luxury dishes you won’t see out of other cities. I chose the Lobster Thermidor — a bit of a rite of passage for Singapore Airlines fans.
Dining Onboard
The service began with a Singapore Sling before departure, followed by champagne after takeoff.
The first meal started with chicken satay, then pan-fried scallops.
A few hours before landing, a second, lighter meal was served. I had an Angus hamburger with portobello mushroom (surprisingly well executed for airplane catering), while my wife, Sharon, enjoyed lamb with mashed potatoes.
Outbound vs. Home Base
Our outbound flight from Los Angeles to Singapore was excellent in every way, but the menu felt more limited and didn’t include some of those signature dishes. That’s not unusual — airlines often have greater catering flexibility and fresher ingredient access from their home base kitchens.
In Singapore Airlines’ case, that home advantage also means the crew is operating in familiar territory, with full access to the airline’s resources. The result is a slightly elevated version of an already world-class product.
Final Thought
Flying Singapore Airlines from anywhere is a treat, but flying from Singapore adds another layer to the experience. From starting your trip at Changi Airport to savoring dishes you can’t get elsewhere, it’s the kind of difference that might just have you planning your next itinerary to begin in Singapore.
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