I have been fortunate enough to fly SQ 1st for probably 8+ years now on multiple yearly trips to Asia and Europe out of Australia.

I have been fortunate enough to fly SQ 1st for probably 8+ years now on multiple yearly trips to Asia and Europe out of Australia.

For the past 5 years say, out of Melbourne I notice that whilst the menu/catering is changed every 3 months, its basically the same menu with perhaps one or two small tweaks that SQ rotate every few months for the past 5 plus years.

On my last trip my main course was somewhat cool (steak), I have never in hundreds of flights had a hot main. I queried the LFS about this and was told due to safety concerns (hot meal and turbulence perhaps?) meals are never served piping hot. Have you experienced this?

Lastly whilst all airlines advertise a restaurant experience at 35,000 my experience is not that and often at times the catering for what you pay is actually average at best.

Great ingredients but poorly executed.

Your thoughts/opinion and those of your readers would be great to hear.

I have never heard this mentioned before and indeed on some Airlines, I have been warned about how hot the meal is ie "be careful in case you burn yourself". Equally on a couple of occasions in F and J class I have returned meals, and asked that they be reheated. This has been done with no problem.

I have had (amongst some very average food) some great restaurant quality meal on Airlines, which have certainly been better than average. Cathay smoked salmon and caviar, Emirates lobster and Qantas degustation menus to name but a vfew. Nothwithstanding what flying at 35,000 feet does to your taste buds, these and many others have all been memorable, washed down with different wines which I would often only have been able to get by the bottle, if I was ordering in a restaurant.