Singapore Airlines is introducing new and refreshed menus across all cabin classes, alongside a wider range of beverages, custom-designed service items, and special presentation features.

New dishes are rolling out progressively, with the remaining enhancements, including new beverages, serviceware, and onboard service touches, launching from November 2026.

The programme features guest chefs such as Monica Galetti from the United Kingdom, Nandu Jubany from Spain, Sanjeev Kapoor from India, Sid Sahrawat from New Zealand, Yoshihiro Murata from Japan, and Zhu Jun from China, each of them preparing dishes that are inspired by their native countries for the various flights.

Damien Le Bihan, Food and Beverage Director at Singapore Airlines, said: “Food is closely connected to comfort, emotion, and memory, and these connections inspire us as chefs to create dishes that evoke a sense of home for our customers. Every SIA Chefs’ Selection dish reflects the expertise of our in-house and guest chefs. Whether preserving the authenticity of a regional favourite, reimagining a classic, or introducing new flavours, our goal is to create a distinctive dining experience that meets the high standards our customers expect from Singapore Airlines.”

Suites and First Class

The menu features Lobster Royale, which is an appetiser made with a steamed lobster tail and includes tangy cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon and edible flowers, and Citrus-Marinated Lobster together with Black Bean Quinoa, fennel, berries and lime dressing.

The main courses are Poached Maine Lobster with Champagne Sauce, which is served still in its shell together with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, and borage cress; Beef Short Rib Sambal Percik with Nasi Kerabu, consisting of braised beef short rib coated with a coconut-based sambal percik sauce that has been infused with lemongrass, galangal, and chilli and is served with herb-infused nasi kerabu rice; and Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth, a dairy-free dish accompanied by grilled seasonal vegetables, olives, and fresh basil.

Dessert includes Cheng Tng Gelée Tremblante, featuring longan-infused jelly, red date sherbet, and longan honey broth.

Business Class

Starters include the Fusion Harmony Rojak, with crisp Sakura dried shrimp, Japanese cucumber, bangkwang, blanched bean sprouts, roasted crullers, pineapple, starfruit, and tau pok, and the Retro Meets Modern Prawn Cocktail, a reworking of the traditional dish.

The main courses are Char Siew Wonton Noodle, a dish of the Cantonese type which involves marinating pork belly over night and then roasting it in three stages, and is served with bamboo noodles and pork lard oil; Singapore Style Prawn Noodle Soup, which uses yellow noodles and vermicelli in a broth made by slowly simmersing prawns and pork; Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée; Jackfruit Opor with Blue Pea Rice; and Vegetarian Nasi Padang, which consists of shredded jackfruit rendang, fried tempeh, and eggplant all in balado chilli sauce.

The dessert consists of a Caramelised Apple Tart accompanied by Vanilla Mascarpone Chantilly and a Classic Cheng Tng which is made using longan, red dates, lotus seeds, barley, and snow fungus.

Premium Economy and Economy

The main courses in Premium Economy are Irish Lamb Stew with Buttered Cabbage, Caraway, and Potatoes, and Chicken Stroganoff served with Aromatic Pilaf Rice and Roasted Vegetables.

The Economy Class meal includes Roasted Chicken Breast with Black Pepper Sauce and Lentil Rice accompanied by Roasted Cashew Nuts, as well as Oriental-Style Fish served with Yellow Bean Sauce, Asian Greens, and Rice.

Several dishes are available in more than one type of cabin. Tandoor Roasted Paneer with Velvet Gravy is offered in all five cabin classes; in Suites, First and Business Class, it is served with pasanda gravy, smoked eggplant, a five-lentil curry and basmati rice, while in the Premium Economy and Economy classes, the same tandoori marinade and side dishes are used.

Cheng Tng is also available in different forms throughout the network, and Apple Tart is served in various versions from Apple and Oat Crumble Cake with Vanilla Sauce in Economy up to Apple Trompe-l’œil with Granny Smith Sherbet and Vanilla-Poached Apple in the Suites and First Class.

Serviceware

In Suites, First Class, and Business Class, meals will be served on new custom-designed serviceware created in collaboration with Christofle, the French luxury tableware maison, marking the first time the airline has introduced Christofle chinaware onboard.

Inspired by Christofle’s Malmaison Impériale collection, the design reinterprets Singapore Airlines’ signature batik motif, with a more intricate, delicate pattern in First Class and a bolder, larger-scale design in Business Class.

Suites and First Class passengers will also receive beverages in custom-designed Christofle glassware, comprising elongated stems on wine glasses.

Rollout

Singapore Airlines is rolling out new dishes progressively, with new beverages, serviceware, and other onboard service touches launching from November 2026.

Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore Airlines, said: “At Singapore Airlines, inflight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience, from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service. The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.”

Photos: Singapore Airlines