I flew economy on Singapore Airlines for the first time. It was so much better than my trips on US carriers.

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figcaption>TV options included food shows, kids’ programs, and classics such as “Law & Order” and “The Golden Girls.”

Before takeoff, flight attendants passed out hot towels to everyone on board.

The custom, known in Japanese as “oshibori,” has been a longtime signature of the Singapore Airlines brand. Each towel is perfumed with the airline’s “Batik Flora” scent, which combines the floral notes of various flowers that are native to Singapore.

As soon as I had given my hands a refreshing cleanse, an attendant returned to retrieve the towel.

Within 20 minutes of takeoff, we were given our first drink and snack.

Who hasn’t chugged their little drink on a plane because there wasn’t enough space?

Thanks to the stand-alone cupholder, I could leisurely sip on my complimentary glass of white wine as I snacked on the peas-and-crackers snack and read my book.

Then came the dinner service.

Every tray included an entrée of chicken or fish (the vegetarian meals had already been served), bread, a small noodle salad, Australian cheese and crackers, and a mini water bottle. I was surprised it came with metal cutlery rather than the plastic or wood I’m used to seeing in economy.

I started with the salad, which featured vermicelli noodles and shrimp cooked far more delicately than expected for an in-flight meal. The shrimp were plump and fresh, pairing well with the light, tangy dressing that covered each noodle.

I opted for the chicken entrée, which was solid. The meat was tender and covered in sauce, while the potatoes were well-cooked but under-seasoned.

It wasn’t exactly gourmet, but it was a huge upgrade from the undercooked pasta and rubbery meat I’ve had on many long-haul flights with US airlines. (And I’ll never forget the tortilla filled with a cut-up hot dog.)

Shortly after we’d settled into dinner, attendants offered us an ice cream sandwich for dessert.

The delicious vanilla fudge brownie was a highlight of the flight. It featured a chocolate crunch on the bottom that satisfyingly snapped with every bite.

An hour before landing, we were given a hot snack.

We were offered a choice between a sandwich with sweet potato and cheese or sweet chili chicken. I chose the latter, which was fine. I couldn’t taste the sweet chili, but it was a nice, warm snack.

Overall, I had a great first experience on Singapore Airlines.

At the end of the day, economy is economy. Still, the experience has become increasingly uncomfortable as US carriers shrink their seats and add more fees.

By comparison, flying on Singapore Airlines felt like a breath of fresh air. From the hot towel and spacious seats to the decent in-flight entertainment and food options, my nine-hour flight seemed to fly by.

It’s easy to see why Singapore Airlines consistently ranks among the top in the world. I can’t wait to fly on one of its planes again.