[SINGAPORE] - Discover the "majestic" Jewel with Singapore Airlines

Jewel Changi Airport

  It's never going to be boring anymore when transiting at Changi Airport! Newly opened in April this year and linked to three terminalsThe Jewel is a nature-themed entertainment and retail complex on the landside of the airport. The centrepiece is the world's tallest indoor waterfall named Rain Vortex, which is surrounded by a terraced forest setting.

  On the 5/F, there are an array of exciting play attractions for children, namely mazes, Shiseido Forest Valley, Canopy Park, you name it

  Ever imagined to bounce among trees? Experience the thrill of being almost weightless as you leap about this giant net and reach the sky! The net stretches 250 metres long at its highest point 8 metres above the Canopy Park, definitely an unique experience that you can't miss.

  If that's too exciting for you, still you can take a lovely walk on the Canopy Bridge for a gripping vantage point. With the design of a glass bottom at the centre portion and foggy effects, you'll have a feeling of walking on the clouds.

  Passengers or visitors can spend hours at the Jewel simply to relax and have fun, as there are more than 300 retail and dining facilities.

Singpore Airlines represents: A Taste of the Future

  Some of you might have heard of Singpore Airline's “Personalization in inflight F&B experience” – which is to Choose your meals before your flight, with more choices.  The latest enhancement includes Singapore Airlines being the first airline to introduce meal pre-order in Premium Economy Class in May as well as offering three different options of child meals in August. What's more exciting, they now offer the largest Burgundy collection in the sky.

With over 30 years experience in the food industry, Matt Moran is a renowned Chef and Restaurateur who has now joined the International Culinary Panel designing brand new flight meals for business class passengers. It was a pleasure to savour the new dishes at the media luncheon event. 

Canapés include Signature Canape NBF Prawn Sanga, North Bondi Fish and Taittinger Prélude Grands Crus.  Moving on to the appetiser, we had Crab, Kolrabi, Salted cream, pairing with 2018 Domaine des Malandes Chablis, Burgundy, France. For the main course, which is the highlight of the day, we had the Roasted Lamb Loin, White beans, and Artichokes, pairing with 2016 Albert Bichot Corton Grand Cru, Burgundy, France or 2013 Henschke Keyneton Euphonium, Eden Valley, Australia. Ending on a sweet note, chef has prepared everyone the dessert of Valhrohna Chocolate and Hazelnut. 

The Roasted Lamb Loin is now available in both business class and first class! Be sure to pick it when you fly with Singapore Airlines again. 

Disclaimer: This article is collaborated with Singapore Airlines. 


Post a Comment

Latest Posts