Singapore Airlines is rolling out an expanded in flight dining program with more than 100 new and refreshed dishes across all cabin classes, alongside new beverages, serviceware and presentation updates.
The new SIA Chefs’ Selection brings together appetisers, main courses and desserts developed by the airline’s in house and guest chefs with catering partners.
The dishes span regional favourites, reworked classics and new creations, with fresh seasonal ingredients sourced locally where possible.
New menu options include a prawn cocktail reinterpretation, char siew wonton noodles, roasted cauliflower steak with chimichurri, beef short rib with nasi kerabu and versions of the traditional Cheng Tng dessert across several cabin classes.
Economy and premium economy guests will also receive new dishes as part of the broader rollout.
Suites, first class and business class will receive new wine labels, while additional spirits will be introduced across the cabins.
New custom designed Christofle serviceware featuring a reinterpretation of the airline’s batik motif will also be introduced in premium cabins.
Yeoh Phee Teik, Singapore Airlines Senior Vice President Customer Experience, said the changes followed a review of customer feedback, changing preferences and dining trends, covering everything from ingredients and cooking techniques to beverages and presentation.
The new dishes have already begun rolling out progressively, with the remaining beverage, service ware and onboard service enhancements scheduled from November.
The dining changes form part of a broader update to the airline’s travel experience, which will also cover cabin products, entertainment, connectivity, amenities and ground services.
