Singapore Airlines unveils enhanced e-Library

A newly revamped e-Library is now available to all Singapore Airlines (SIA) customers through the SingaporeAir mobile app. Designed to elevate the reading experience, this digital upgrade provided by PressReader lets passengers easily browse or download as many titles as they want from over 1,400 periodicals from Singapore and overseas.

To download publications onto the SingaporeAir mobile app, customers must initially connect to the internet. Once the files are saved to your device, they can be accessed at the “Downloaded” section within the e-Library. Learn more on how to use the e-Library in the video below:

Passengers can download their preferred publications starting from 48 hours before and up to 30 days after their flight (two days for the general public; seven days for KrisFlyer members; and 30 days for PPS members). This extended access ensures that the e-Library is more than just an in-flight feature – it’s a companion for the entire journey.

Robust content

SIA’s new e-Library hosts an impressive and well-curated selection, including international publications like The Economist and The New York Times, and a suite of periodicals from SPH Media, including The Straits Times. The titles available appeal to a wide range of interests, covering 31 categories that include leisure and lifestyle, business and finance, food and drink, news and politics, as well as computer and technology; they also come in various languages.

Even with such a rich repository, SIA plans to gradually add more publications to the e-Library in the future – a testament to the airline’s commitment to provide premium content to its customers and stay ahead of evolving passenger expectations.

Elevated digital experience

Beyond content, SIA’s e-Library raises the bar with usability enhancements. New features such as text-to-speech, translation tools and section indexing make navigation seamless, catering to a global audience with diverse needs.

Other nifty features include an ability to read an article in text view, which presents the content in a simplified text-only format, stripping away the design elements and complex layouts; and Smart Zoom, which automatically moves the zoomed-in view to the beginning of the article. Whether reading for leisure or staying informed on the go, passengers will find the upgraded interface intuitive and engaging.

With these updates, Singapore Airlines reinforces its commitment to anticipate and provide for the needs of its customers. By seamlessly integrating traveller insights with a commitment to premium experiences, the airline proves that even digital touchpoints can and should be as meticulously curated as the journey itself.

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Hector’s Deli

What started as a humble deli in Richmond has become a sandwich empire with stores in South Melbourne, Fitzroy and the CBD. But the original location is still our top pick. Come for the nostalgic appeal of a neighbourhood milk bar, stay for the finger-licking sandwiches – the Beef and Pickles is a salty, gooey, crispy combo of slow-cooked brisket, sauerkraut and pickles, while the Fried Chicken is an elevated version of a McChicken with an addictive dill-infused secret sauce. Pair your sandwich with a coffee and glazed donut from the hole-in-the-wall counter and join the diehard locals savouring one of Melbourne’s must-try foodie experiences.

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Where chefs eat: Somma’s Mirko Febbrile

There’s no cooler chef on the island right now than Mirko Febbrile, a native of the Puglia region in southern Italy. His passion for food (and good times) is infectious, and in the 11 years he’s spent in Singapore, Febbrile has helmed the kitchen at lauded restaurant Braci (and helped them gain a Michelin star), created a pasta hawker collaboration that sold out during lockdown, and launched his first restaurant, Fico, in 2023 to instant acclaim.

The casual Italian restaurant at East Coast Park is the epitome of la dolce vita, and it has inspired fevered queues. While it’s still wise to book ahead, it’s easier to try the sumptuous focaccina (Italian flatbread), delicious handmade pasta and classic Puglian street food without a reservation by going to the restaurant’s side kiosk. The Fico team also offers Rent-A-Picnic bundles that come with picnic baskets and mats – perfect for a low-key date by the coast.

In late 2024, Febbrile unveiled Somma in a soaring space atop New Bahru, a new lifestyle enclave occupying a former high school campus. Somma in Italian means “sum”, and this restaurant is an expression of Febbrile’s deep interest in food, art, fashion and culture while also challenging the traditions of fine dining. Discover where this culinary star eats when he’s off duty.

Chef Mirko Febbrile’s newest dining establishment is Somma, located in New Bahru, a lifestyle enclave off River Valley Road in Singapore

What is your favourite local dish in Singapore?
Definitely – and absolutely – laksa. When I first arrived in Singapore, I wasn’t that great with spicy food. Even barbecue-flavoured potato chips were too spicy for me! While my spice tolerance still needs a lot of work, I’ve since learned how to eat dishes like lontong (rice cake), fish curry and a mildly spicy tom yum. And no matter what, I’d still gladly brave the spice when it comes to a bowl of laksa.

I’ve tried many versions, from what they say is the oldest version at Katong Laksa (307 Changi Road), dry ones, to the version I personally find the best and so comforting: Sungei Road Laksa (27 Jalan Berseh #01-100). They cook their gravy on charcoal and use only the most beautiful, sweet, raw blood cockles. Legendary! The queue can get really long, but it’s worth the wait. Trust me – one bowl isn’t enough! I recommend this to everyone I know, and anyone who wants to be my friend has to try this incredible dish.

Can you let us in on a hidden culinary gem in Singapore?
I’ve never seen a bar like Fura in Singapore, which focuses on sustainable dining, using ingredients that have a low carbon footprint and are naturally available in excess. Founded by power couple Christina Rasmussen and Sasha Wijidessa, the pair have done a clever job at weaving unexpected ingredients into their drink and food menu, such as a jellyfish-infused gin and insect protein made from locusts, an invasive species in many countries.

It’s definitely not for the faint of heart, but their strong ethos and bold concept really inspires me to bring something new to the table. We met in Copenhagen when I was working at Noma, and I consider them one of my closest friends and few of the beautiful souls I know.

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Thirty9

Set amidst the leafy charm of Duxton Hill, Thirty9 is a cosy Italian-Mediterranean eatery that combines rustic flavours with a contemporary edge. Spearheaded by seasoned chef Eriz Trozza, the menu showcases traditional dishes like hand-rolled fusilli alla Napoletana, a hearty blend of pork and beef ragout, and the pizza genovese, which comes topped with plump red prawns, potato and sundried tomato. Owner Peter Stilli has personally curated an exceptional wine list, featuring global selections such as the Vinattieri Masserone merlot from Switzerland, which pairs beautifully with the succulent Costata Di Manzo beef tomahawk. End the evening on a sweet note with their amaretto-infused tiramisu – a firm favourite among diners.

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Ungasan Clifftop Resort

Set high above the Indian Ocean on Bali’s Bukit Peninsula is the breezy Ungasan Clifftop Resort, an exclusive getaway with sweeping views. Hidden in the quiet Ungasan village area, the resort offers high-end luxury with an intimate, personalised experience designed for ultimate relaxation.

Choose your sanctuary from a collection of spacious villas and one-bedroom suites, each laid out with privacy in mind. Unlike most resorts centred around one common pool, at the Ungasan, each suite shares a private pool and surrounding gardens with no more than four others. Guests booking three or more bedrooms will get the entire villa grounds to themselves – this is recommended for families or small groups looking for more peace and quiet.

As far as dining goes, the Ungasan has enough delicious options on the grounds, so you don’t have to leave the resort if you don’t feel like it. At Waatu, the Ungasan’s laidback yakitori and open-flamed grill, award-winning Australian chef James Viles brings the heat. The menu uses no gas or electricity – only open flames – to cook seasonal, locally sourced produce. If you are not in the mood to leave your private abode, order in-villa dining, whether for an Instagram-worthy floating breakfast or a juicy, customisable BBQ dinner.

If you’re looking for low-key beachside relaxation during your time in Bali, the famous Sundays Beach Club is right on site. Catch the short elevator ride down to one of the prettiest beaches in Bali and choose between splashing around in azure waters, sipping on a coconut, paddling a sea kayak, enjoying the bonfire, or all of the above.

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