Gastrophysics has shown that at typical cruising altitudes of about 35,000ft, the passenger’s body undergoes a lot while flying. The air is considerably deprived of humidity; cabin pressure is low compared to being at sea level; those of a nervous disposition would also likely be more anxious and stressed out than usual; there are also higher levels of background noise — from a bawling baby to the endless hum of the engines — to deal with. It is also no secret that these factors can make even the most delicious meal on the ground taste decidedly underwhelming in the air.
Steadfastly defending its position as purveyor of one of the most premium flying experiences in the world, Singapore Airlines raises the bar once again with the introduction of a new Michelin-starred chef — arriving just in time to celebrate 20 years of its Barcelona-Singapore route
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