38,000 Lobster dishes and 2 million bottles of wine: Singapore Airlines by numbers

It’s one of the world’s biggest airlines and renowned for service excellence – but what really goes into running Singapore Airlines? Here’s a surprising number-by-number breakdown.

36 Million Passengers

Singapore Airlines carried almost 28 million passengers in the 2018/2019 financial year. This increased to over 36 million combined passengers carried by Singapore Airlines and its subsidiaries, SilkAir and Scoot.

2 Million Bottles of Wine

More than 2 million bottles of wine were served on board during 2018 – more than 426,000 of these were consumed on flights between Australia and Singapore. Customers across all cabin classes can enjoy a range of red and white wines from some of the best vineyards around the world.

38,000 Lobster Dishes

Around 38,000 lobster thermidor dishes have been booked in 2019 so far. The classic lobster thermidor is one of the most popular Book the Cook dishes available to select destinations across the Singapore Airlines network. Book the Cook allows customers travelling in Suites, First and Business Class to pre-select their main meal from a huge range of dishes up to 24 hours prior to departure. Customers travelling in Premium Economy can also pre-select their main meal from the Premium Economy Book the Cook menu.

55,000 Bottles of Champagne

Customers travelling in First Class and Suites can also enjoy a choice of champagne – and it’s obviously very popular. Every year, Singapore Airlines serves around 55,000 bottles of vintage Dom Pérignon, Krug Grande Cuvée and Taittinger Comtes de Champagne.

1,000 Hours of Entertainment

On average, there are 1,000 hours of content available on KrisWorld, Singapore Airlines’ in-flight entertainment system. You would need to take more than 50 flights on the non-stop

Singapore-New York route – which takes approximately 18 hours and 45 minutes – to exhaust all of the entertainment options!

30 Million Meals

Almost 30 million meals take off with Singapore Airlines each year across the network. Getting these meals in the air is no easy feat – menus are changed every three months (First and Business Class are changed more regularly) on most routes and are made to reflect the tastes of the customers, for example, a true Indian curry on flights to Delhi, or a traditional chicken rice on flights from Singapore. The airline works with a panel of world-renowned chefs, including Australia’s Matt Moran, Georges Blanc from France, Sanjeev Kapoor from India and Yoshihiro Murata from Japan, to create a unique selection of delicious dishes inspired by the destinations they fly to.

1,000 Wine Tastings

More than 1,000 wines are tasted by Singapore Airlines’ wine consultants each year. The airline has three of the best names in wine assisting to taste and select its extensive wine list across all cabin classes: Michael Hill-Smith, the first Australian to become a Master of Wine, Jeannie Cho Lee, the first Asian to be awarded the Master of Wine title, and Oz Clarke from the UK, one of the world’s most celebrated wine authorities. The three meet in Singapore twice a year and blind taste 500 bottles of wine each time to select the finest pours for every cabin on the aircraft.