Singapore Airlines is revamping its in-flight dining experience with more than 100 new and refreshed dishes across all cabin classes, as the carrier prepares for a broader upgrade of its travel experience later this year.
The new offerings are being introduced under a new menu category called SIA Chefs’ Selection. The selection includes appetisers, main courses and desserts featuring familiar flavours, regional favourites, reworked classics and new culinary creations developed by the airline’s in-house and guest chefs with its catering partners.
Among the new dishes are tandoor-roasted paneer, roasted chicken breast with black pepper sauce, oriental-style fish with yellow bean sauce and Asian greens, as well as new interpretations of desserts such as cheng tng and apple tart. The dishes can vary in presentation and preparation depending on the cabin class.
The airline is also expanding its beverage programme, adding new wine labels for Suites, First Class and Business Class passengers and introducing additional spirits across all cabin classes. In premium cabins, selected dishes will receive enhanced presentation, while crew may recommend beverages to complement individual meals.
Suites, First Class and Business Class passengers will also receive meals served on newly designed Christofle serviceware featuring a subtle interpretation of Singapore Airlines’ signature batik motif. The French luxury tableware maker’s chinaware will replace existing serviceware in these cabins.
The new dishes have already begun a progressive rollout, while the additional beverages, Christofle serviceware and enhanced dining touches are scheduled to be introduced from November 2026.
The dining overhaul is part of a much wider investment by Singapore Airlines in its end-to-end passenger experience. The carrier is expected to unveil new cabin products, a next-generation KrisWorld entertainment system, new amenities, high-speed connectivity and enhanced ground services in Singapore in November.
The latest changes give passengers a preview of the airline’s broader push to refresh the travel experience, with dining becoming the first major component to be publicly detailed ahead of the November unveiling.
