Singapore Airlines refreshes in-flight dining across all cabin classes

Singapore Airlines (SIA) is updating its in-flight dining programme with more than 100 new and refreshed dishes across all cabin classes, alongside changes to beverages, service ware and meal presentation.

The airline has begun progressively rolling out dishes under SIA Chefs’ Selection, a new menu category developed by its in-house and guest chefs with catering partners. The remaining dining changes will be introduced from November 2026.

Menus span appetisers, main courses and desserts, with dishes ranging from regional favourites to international options. Among them are Beef Short Rib Sambal Percik with Nasi Kerabu and Poached Maine Lobster with Champagne Sauce in Suites and First Class, Char Siew Wonton Noodle in Business Class, Irish Lamb Stew in Premium Economy Class and Roasted Chicken Breast with Black Pepper Sauce in Economy Class.

SIA’s guest chefs include Monica Galetti from the UK, Nandu Jubany from Spain, Sanjeev Kapoor from India, Sid Sahrawat from New Zealand, Yoshihiro Murata from Japan and Zhu Jun from China.

The airline is also adding wine labels in Suites, First Class and Business Class and spirits across all cabin classes. New options range from an SIA-exclusive blended whisky from Japan’s Komoro Distillery in Suites and First Class to new Scotch whisky, gin and vodka selections in other cabins.

Suites, First Class and Business Class meals will be served on custom-designed Christofle serviceware incorporating a reinterpretation of SIA’s batik motif. Suites and First Class will also receive Christofle glassware.

Selected dishes in Suites and First Class may receive additional presentation touches, while cabin crew may recommend beverages to accompany meals. Companion dining will also be available with SIA’s forthcoming First Class cabin products, allowing customers travelling together in selected seats to dine face-to-face.