I have written about Singapore Airlines’ Silver Kris Lounge before, in Business Class and the First Class section. As the hub lounge for one of the world’s most premium airlines, the lounge is somewhat average as it can get crowded in the night time when there are plenty of long haul flights. While the First Class section and the Private Room might offer a more secluded environment and features restaurant style dining, the Business class lounge is vast and crowded with amenities that most frequent travellers have taken for granted. As such, I find Singapore Airlines lacks competitiveness in the lounges for Business passengers.
For this post, I decided to just focus on the food served in the Silver Kris Lounge in Terminal 3 of Singapore’s Changi Airport as that is probably the highlight of this lounge. First off, as the national airline of a country so pre-occupied with food, Singapore Airlines does a great job in offering a multitude of cuisines that changes and would definitely satisfy 90% of its customers. The photos taken are from my recent visits to the lounge during dinner time but I would write about my past experiences visiting during breakfast as well.
Starting with Asian cuisine, the lounge offers some nice snacks like stir-fried carrot cake and a local radish cake called ‘chwee kueh’ for breakfast in addition to congee and noodles. The latter options are available all day as well.
For lunch and dinner, stir-fried dishes are common and there are usually 2 options with one being a meat-based dish and another being a fish-based dish. This can include classics like sweet and sour pork which is great with steamed rice.
Other varieties of dishes includes comfort food like roast chicken drumlets and fried wonton dumplings that I have seen served before.
For breakfast, the international varieties includes dishes like scrambled eggs (and not the powdered types found in North American lounges), pre-cooked omelettes, french toast and pancakes.
Lunch and dinner main courses usually includes a beef option with the other being a fish. A pasta option could be served as well, though the pasta could be vegetarian.
Another major cuisine group found inside the lounge is vegetarian and Indian dishes. In the morning these could comprise of roti and stir-fried vermicelli with the vermicelli doubling as a vegetarian option.
Throughout the day, it is common to find fried vegetable fritters with chutneys or chilli sauce as dips. These things are tasty but oily so consume with caution!
There are other Indian dishes that could be had with rice as well. However I found that most of the Indian menu is vegetarian.
Aside from the Indian vegetarian dishes, there was some Asian dishes for the Singaporean vegetarian flyers. These include friend noodles with tofu and stir-fried mushrooms and vegetables.
Other Snacks and Desserts
On the buffet counter, there was a sign indicating the availability of a kid’s menu with nuggets and fries.
Along the side of the buffet area, there was a chilled space serving cheese and salad. Nearer the entrance of the buffet and dining space, there was sandwiches, bowls of nuts and chips to be found.
And there was always a Chinese style dessert available on the buffet counter. These are found in a bowl and they could be hot or cold. Desserts like mung bean soup and ‘tau suan’ are served warm while sea coconut with jelly are served cold.
When it comes to drinks, I think the Silver Kris Lounge in Singapore is more than sufficient. There are espresso machines spread around the lounge, and not just beside the buffet counters. For teas, Singapore-based TWG is the main supplier and they have a nice range of tea flavours.
Alcoholic drinks are available as well for guests to make their own drinks. Aside from the mid-range liquor, there is a minimum of 2 types of red wine and white wine with a champagne and a sake. The wines usually consists of one from Europe and another from Australia/New Zealand or California.
For the non-alcoholics, there are always the large beverage fridge lined beside the buffet counter. There was plenty of soft drinks, bottled juices, water and beer to choose from.
Considering how complete the food and beverage provided in the lounge, I find it difficult for passengers to leave the lounge hungry. Certainly I might be a bit biased since I spent plenty of time in Singapore so much so that I enjoy the Singaporean cuisines like carrot cake and chwee kueh. In the end while they might not have the best Business Class lounge or the best Airport lounge, I think they serve a great variety of decent food for an airline lounge!