- Singapore Airlines is revamping its inflight dining with more than 100 new and refreshed dishes
- SIA Chefs’ Selection is a new menu category covering starters, mains and desserts in every cabin
- Six guest chefs contribute dishes rooted in their home countries
- From November, meals in Suites, first class and business class arrive on custom chinaware made with Christofle
- The airline is retrofitting its Airbus A350-900s in a S$1.1bn programme covering 41 aircraft
Singapore Airlines has revealed it is revamping its inflight dining, starting with more than 100 new and refreshed dishes that have begun to appear across all cabin classes. New wines, spirits, custom tableware and service touches follow from November 2026. SIA is planning to unveil its new wider travel experience in Singapore that month, covering cabin products, the KrisWorld entertainment system, amenities, high-speed connectivity and ground services.
SIA Chefs’ Selection is a new menu category built by the airline’s in-house and guest chefs with its catering partners, covering starters, mains and desserts in every cabin. Six guest chefs contribute dishes rooted in their home countries on selected flights: Monica Galetti (England), Nandu Jubany (Spain), Sanjeev Kapoor (India), Sid Sahrawat (New Zealand), Yoshihiro Murata (Japan) and Zhu Jun (China). Food and beverage director Damien Le Bihan stated the guiding idea is dishes that evoke home. Suites and first class now get the likes of beef short rib glazed with sambal percik on nasi kerabu, while business class gets a vegetarian counterpart built on young jackfruit. Business class also keeps its char siew wonton noodle, which SIA calls a long-standing customer favourite. At the very front, Suites and first class get lobster in both a starter and a main, poached in a champagne cream sauce. Some dishes are prepared differently for each cabin. Tandoor-roasted paneer appears in all five classes, with pasanda gravy and a five-lentil curry at the front. Cheng tng comes as a gelée in Suites and first class, a chilled bowl in business class and a jelly in premium economy and economy. Further back, premium economy adds Irish lamb stew and chicken stroganoff, and economy gets roast chicken with black pepper sauce and fish in yellow bean sauce.
First class keeps its champagne list, including Krug Grande Cuvée and Louis Roederer Cristal, while business class pours Charles Heidsieck Brut Réserve NV and Piper-Heidsieck Vintage. New wine labels are on the way for Suites, first class and business class. Changes to the spirits shelf are more apparent: Suites and first class get an SIA-exclusive blended whisky from Japan’s Komoro Distillery, and business class adds Roku Botanical Kasane Edition gin alongside a Bowmore 19 Year Old single malt. From November, meals in Suites, first class and business class arrive on custom chinaware made with French tableware house Christofle. The pattern reworks the airline’s batik motif, finer in first class and bolder in business class, and Suites and first class also get Christofle glassware. Crew offer drink pairings, and Suites and first class passengers keep the freedom to choose when their meal is served. Passengers in Suites, first class, business class and premium economy can still pre-order a main course through Book the Cook. SIA originally planned to debut its next-generation seats on the Boeing 777-9 in 2021. Repeated delays to that aircraft led the airline to retrofit its Airbus A350-900s instead, in a S$1.1bn programme covering 41 aircraft revealed in November 2024. The first jet was due in the second quarter of 2026, and the airline is targeting completion by the end of 2030.
