Designed by Australian designer David Caon in collaboration with Kelvin Ho of architecture and design firm Akin Atelie, Qantas has officially opened its newest First Lounge, a luxury space spread over 1,000 square meters in Singapore’s Changi Airport.
The new First Lounge will operate in tandem alongside the airline’s existing International Business Lounge, providing capacity for 240 customers and a bespoke offering for Qantas’ First Class passengers and top tier frequent flyers.
“Since our A380 flights have returned to Singapore, we’ve seen an increase in demand for premium travel which has also translated to an increase in the number of travelers enjoying our lounge hospitality. This is our fourth Qantas First Lounge, and each time we build an entirely new lounge facility from scratch, we speak to our frequent flyers to get a better understanding of how customers like to spend their time in the lounge and tailor it accordingly. Our customers told us their key priorities when traveling through or from Singapore is space to relax and do some last-minute work, a quick shower, and a meal before departure so they can maximize their sleep onboard,” said Qantas Group CEO Alan Joyce.
“Singapore cuisine has an incredible balance of flavorsome ingredients which influenced new signature dishes like the grilled skate in browned sambal butter with capers. Customers visit the First Lounge at different stages of their trip, so we included items like poached eggs with mushrooms and salsa verde on sourdough and First Lounge classics like the chicken club sandwich with salt and pepper squid, intended to cater to our customers and their taste buds regardless of where they are on their journey,” said Mr. Perry.
David Caon said, “We wanted customers to feel a sense of calming luxury as soon as they walk in to the First Lounge, so we combined some of the classic Qantas First Lounge design features, such as the prominent marble and oak seen in the Sydney First Lounge, and added an authentic Singaporean twist featuring plenty of greenery.”
Dining and Bar
An open kitchen will serve up a Rockpool a la carte seasonal menu designed with Singapore’s vibrant dining culture in mind. Local delicacies like a signature tea smoked duck breast with pickled cabbage and Chinese mustard and a laksa with crayfish, bok choy, and fried shallots, along with customer favorites such as the salt and pepper squid with green chili sauce.
The lounge also features a cocktail bar with lounge seating, serving French champagne, seasonal spritzes, unique cocktails inspired by Singapore, like a Calamansi Mojito – made from the local Calamansi fruit, Singaporean and Australian beer – and a variety of Australian wine. View Singapore First Lounge Menu below
Non-alcoholic healthy beverages such as kefir and kombucha, barley water and a Rockpool ‘House Lemonade’ are available, along with all-day barista service with Vittoria coffee and a selection of savory bar snacks and fruit.
Wellness continues to be a major inspiration and the new Qantas First Lounge brings the outside in. Live greenery features throughout the lounge to soften the space and bolster the atmosphere, while the use of natural materials and color palettes is designed to help relax customers.
Business travelers have the choice to work in an open, communal setting or individual lounge chairs with high dividers. USB and charging ports are located throughout the lounge, with wireless printing, Wi-Fi and TV screens for customers to stay charged and connected.
The new premium space is Qantas’ fourth First Lounge across its global network, joining Sydney, Melbourne, and Los Angeles. The opening is part of the multi-million-dollar investment for customers on its Singapore services and complements the expanded Qantas International Business lounge at Changi, which combined now offers seating for more than 800 customers.
The most popular cocktail served at the Qantas Lounge in Singapore is Calamansi Mojito, the most requested coffee is a latte and the most requested dish to date is the crayfish laska with more than 70 expected to be served per day.