World's Largest Airliner Enters Commercial Service

SINGAPORE, Oct. 24 /PRNewswire/ -- The Singapore Airlines A380 enters commercial service today, with its first flight -- SQ380 -- from Singapore to Sydney, Australia.

The brand new A380 super-jumbo will depart Singapore Changi Airport at 0800hrs and is expected to arrive at Sydney Airport at 1725hrs to a grand welcome ceremony, after a flight of almost seven and a half hours.

The majority of the seats on the two legs of this flight were sold on eBay, the global online marketplace, with all proceeds donated to charities.

On board today's flight are many of the successful bidders, as well as representatives of the world media. Some interesting facts:

    -- The youngest customer is a 10 month-old boy from Singapore

    -- The oldest is a 91 year-old man, also from Singapore, traveling with
       his family.  His son bought the Singapore Airlines Suites ticket for
       him in the charity auction;

    -- Mr Julian Hayward bought the first Suite on the flight, paying
       US $100,380 for him and a friend to travel from Singapore to Sydney;

    -- Among passengers is Mr Thomas Lee, from California, who was a passenger
       on the world's first Boeing 747 commercial flight between New York and
       London in 1970.

    -- Also traveling is Ms Isabelle Chu, a travel agent from Perth, who is
       flying in both directions on the A380.  Ms Chu flew in both directions
       on the first Singapore Airlines A340-500 flights between Singapore and
       Los Angeles, and Singapore and New York, non-stop in 2004, with just
       time for shower between flights.  This time, she will enjoy an
       overnight stopover in Sydney.

    -- The passengers represent 35 different nationalities, with the largest
       group being Australians (28%), then Singaporeans (14%), then Britons
       (11%) and Americans (8%).  Those who have come furthest for the first
       flight are 4 Norwegians.

    -- The most common first name of passengers is David, with 11.

    -- The ratio of male to female passengers on board is 7:3.

Customers across all classes will enjoy a specially-created Champagne Brunch on today's flight, featuring culinary creations from two of Singapore Airlines' International Culinary Panel of Chefs -- Sam Leong, from Singapore's Tung Lok Group, and Matthew Moran, from Sydney's Aria Restaurant. The two chefs will fly on board the aircraft and supervise the preparation and service of meals in all cabins.

Singapore Airlines Suites customers will enjoy some of the world's finest wines, starting with Dom Pérignon Rosé 1996(1), then some of the finest red wines of the last century: Château Cos D'Estournel 1982, Château Pichon-Longueville Comtesse De Lalande 1982, and Australia's Penfolds Grange Hermitage Shiraz 1990.

See the attachment for choice of Singapore Airlines Suites Champagne Brunch courses.

Tomorrow, SQ380 will fly the return leg of this trip, from Sydney back to Singapore, departing at 1600hrs and arriving at 2215hrs.

The auction raised around S$1.9 million, all of which will be split three ways, between Singapore and Sydney charities, and a global humanitarian organization:

    -- One third to Singapore's Community Chest

    -- One third between the Sydney Children's Hospital, Randwick, and The
       Children's Hospital at Westmead, both in Sydney

    -- One third to Médecins Sans Frontières, also known as Doctors Without
       Borders.

Cheques will be presented to the beneficiary organizations during events in Singapore and Sydney.

Singapore Airlines took delivery of the world's first A380 on 15 October 2007, at the Airbus headquarters in Toulouse.

The Airline's three-class A380 features a brand new cabin class -- the Singapore Airlines Suites, a class beyond first. Together with Business and Economy Class seats, the Singapore Airlines A380 has a seating capacity of 471.

The A380 will commence scheduled service between Singapore and Sydney on one of the three daily flights in each direction on Sunday, 28 October 2007.

The delivery of subsequent aircraft will allow for the introduction of the A380, also on one of the three daily flights between Singapore and London's Heathrow Airport from the first quarter of 2008.

           CHOICE OF MEALS FOR SINGAPORE AIRLINES SUITES CUSTOMERS

                            Dom Perignon Rose 1996

            Chilled Malossol Caviar, served with buckwheat blinis

    Contemporary Australian                     Modern Asian Culinary Art
      Cuisine at its Best,                            by Sam Leong
        by Matthew Moran

    Appetizer                                    Appetizer
    Seared Yellowfin Tuna, served                Chilled Lightly Marinated
    with fingerling potato, haricot              Lobster Tail, served with
    vert, quail egg, cherry tomatoes,            a spicy peanut Szechuan
    olive tapenade and pesto sauce               dressing

    Soup                                         Soup
    Chestnut & Mushroom Soup,                    Classic Double-Broiled
    with sautéed foie gras                       Spring Chicken, with
                                                 Korean ginseng in a milky
                                                 broth

    Main                                         Main
    Scampi & Prawn Ravioli,                      Steamed Black Cod,
    served with crab meat salad,                 wrapped in cabbage, served
    in a bisque sauce                            with sautéed hon shimeji
    &                                            in soya bean crumbs
    Pan-Roasted Muscovy Duck                     &
    Breast, with black                           Wok-Fried Beef in garlic
    cherry-jus and a light                       and black Java pepper sauce,
    celeriac puree                               with fish noodles and bean
                                                 sprouts

    Dessert                                      Dessert
    Rum Baba, Served with                        Coconut Ice Cream,
    Calvados Syrup, vanilla                      Served with Sweetened Pumpkin
    ice cream and apple & muscatel               Puree
    chutney

                         Selection of Gourmet Cheeses
                             Fruits of the Season
           Freshly Brewed Tea or Coffee, served with fine pralines