Singapore Airlines (SIA) announced on 29 September 2026 that it is updating its in-flight dining with new and refreshed menus, an expanded beverage list, new serviceware and changes to how selected dishes are presented in its premium cabins.

The airline said more than 100 new and refreshed appetisers, main courses and desserts are being introduced across all cabin classes under SIA Chefs’ Selection, a new in-flight menu category. It was developed by SIA’s in-house and guest chefs in collaboration with its catering partners.

SIA described the dining changes as one part of a broader investment in its end-to-end travel experience. That investment also covers next-generation cabin products, the KrisWorld in-flight entertainment system, new amenities, high-speed connectivity and on-ground services. The airline said the full experience will be unveiled in Singapore in November 2026.

“At Singapore Airlines, in-flight 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.”

Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore Airlines

The airline has begun to roll out the new dishes progressively. The remaining enhancements, including new beverages, serviceware and onboard service touches, will be introduced from November 2026.

SIA said SIA Chefs’ Selection brings together familiar flavours, regional dishes, reimagined classics and new creations. Where possible, the airline sources fresh, seasonal ingredients from local producers across its network. It said these are paired with cooking techniques chosen to suit the in-flight environment.

“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.” He added: “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.”

Damien Le Bihan, Food and Beverage Director at Singapore Airlines

SIA’s guest chefs are Monica Galetti (the United Kingdom), Nandu Jubany (Spain), Sanjeev Kapoor (India), Sid Sahrawat (New Zealand), Yoshihiro Murata (Japan) and Zhu Jun (China). The airline said they create dishes drawing on the specialities of their home countries, for selected flights.

The menu category sits alongside existing programmes. Book the Cook lets eligible Suites, First Class, Business Class and Premium Economy Class customers pre-order a selection of main courses. These include Singaporean dishes, international options, wellness choices and destination-inspired creations. Customers may also pre-order or choose from SIA’s regular menus and a range of special meals for dietary, religious, medical and other requirements.

SIA listed several dishes for Suites and First Class. The Fusion Harmony Rojak appetiser is based on the Singaporean salad, combining sweet, sour, spicy and umami flavours. It features Sakura dried shrimp, Japanese cucumber, bangkwang (turnip), blanched bean sprouts, roasted crullers, pineapple and starfruit. Soft tau pok (fried beancurd) absorbs the rojak sauce, and roasted peanuts add texture.

A second appetiser, Lobster Royale, is a version of the prawn cocktail served in Business Class, with lobster as the main ingredient.

Main courses include Poached Maine Lobster with Champagne Sauce. The lobster is slow-poached in its shell and served with Savoy cabbage, grilled baby leeks, roasted sweet potatoes, borage cress and a Champagne cream sauce.

Beef Short Rib Sambal Percik with Nasi Kerabu draws on the culinary heritage of the Nusantara. The braised beef short rib is glazed with sambal percik, a coconut-based sauce infused with lemongrass, galangal (blue ginger) and chilli. It comes with nasi kerabu, a herb-infused rice coloured with butterfly pea flower, and a vegetable salad finished with toasted coconut and lime.

The Sous-Vide Chicken Thigh Roulade is served in a chicken and pearl barley broth with grilled seasonal vegetables, olives and fresh basil. SIA described it as dairy-free.

For dessert, the Cheng Tng Gelée Tremblante reinterprets the Chinese dessert with longan-infused jelly, red date sherbet and longan honey broth.

Business Class customers can choose the Fusion Harmony Rojak and the Retro Meets Modern Prawn Cocktail. The latter reinterprets the classic with prawns, cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon and edible flowers.

Among the main courses is a Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée with Semi-Dried Heirloom Cherry Tomatoes. A vegetarian alternative to the beef short rib dish is the Jackfruit Opor with Blue Pea Rice, in which young jackfruit is slow-cooked in a rendang spice paste of lemongrass, galangal and toasted coconut. It is served with nasi kerabu, a fresh herb salad and galangal crumb.

The Char Siew Wonton Noodle is a Cantonese-style dish that SIA described as a long-standing customer favourite. The char siew (pork belly) is marinated overnight and roasted in three stages, and served with bamboo noodles and pork lard oil.

For dessert, Business Class offers a chilled Classic Cheng Tng with longan, red dates, lotus seeds, barley and snow fungus in a sweet broth.

The Tandoor Roasted Paneer with Velvet Gravy is offered in all cabin classes, with the preparation varying by cabin. In Suites, First Class and Business Class, the paneer has a seasoned filling and tandoori spices and is baked in a clay oven. It is served with pasanda gravy, smoked eggplant, five-lentil curry and basmati rice with carrot and cauliflower.

SIA said it is introducing new wine labels for Suites, First Class and Business Class, and new spirits options across all cabin classes. Its beverage programme includes champagnes and wines selected by a panel of experts and an in-house team, with labels from Australia, France, Germany, Italy, New Zealand, the United States and other countries. The airline said it visits existing and prospective suppliers to introduce new labels.

First Class customers continue to be offered Krug Grande Cuvée, Louis Roederer Cristal, Taittinger Comtes de Champagne, Charles Heidsieck Blanc des Millénaires and Bollinger La Grande Année. In Business Class, the champagnes are Charles Heidsieck Brut Réserve NV and Piper-Heidsieck Vintage.

SIA said its French wine selection spans Bordeaux and Burgundy. Producers include Château Ducru-Beaucaillou and Château Pichon Longueville Comtesse de Lalande from Bordeaux, and Domaine William Fèvre, Château de Meursault, Domaine Arlaud and Maison Albert Bichot from Burgundy.

New spirits include an SIA-exclusive blended whisky from Japan’s Komoro Distillery in Suites and First Class. Business Class gains Bowmore 19 Year Old Pinot Noir Cask Finish single-malt Scotch whisky, Roku Botanical Kasane Edition gin and Danzka Forty vodka. The wider programme also includes cocktails, sake, liqueurs, beers, mocktails, juices, soft drinks, non-dairy beverages, coffees and teas.

Meals in Suites, First Class and Business Class will be served on new custom-designed serviceware. SIA said it is the first airline to introduce chinaware from Christofle, the French tableware maison, on board its flights. The design is inspired by Christofle’s Malmaison Impériale collection and reinterprets SIA’s signature batik motif.

The First Class design is intricate and finely detailed, while Business Class has a bolder, larger-scale pattern. Suites and First Class customers will also be served beverages in custom-designed Christofle glassware. The wine glasses have elongated stems for a more comfortable grip, and the tulip-shaped champagne glasses are designed to enhance aromas and flavour.

In Suites and First Class, customers continue to choose when their meal is served. With the launch of SIA’s new First Class cabin products, customers travelling together can use companion dining, in which selected seats are converted into a shared space for dining face-to-face. Selected dishes in these cabins may be presented with distinctive touches, and cabin crew may suggest beverages to complement meal choices.

For First Class and Business Class passengers, the changes are mainly about choice and timing. The menu draws on Singaporean, Cantonese, Indonesian and Malay-influenced, Indian and European cooking. Business Class customers who prefer a vegetarian meal have specific options, including the Jackfruit Opor and the Roasted Cauliflower Steak. Those who like familiar comfort food have the Char Siew Wonton Noodle, which SIA said is a long-standing customer favourite.

Planning ahead may matter more under the new menu. Book the Cook lets eligible First Class and Business Class customers choose a main course before the flight, which suits anyone who wants a particular dish. SIA has said the new dishes are being introduced progressively, so the menu a passenger sees may change from one flight to the next. The airline has not said which routes or aircraft will carry which dishes first. Passengers who want a specific dish should check what is available before travelling.

The beverage, tableware and service changes arrive from November 2026. For First Class passengers, they bring a shared dining option for those travelling together and the new Christofle glassware. Those in Business Class will see the new tableware, wines and spirits. Passengers who enjoy pairing drinks with food may find the crew’s beverage suggestions useful. SIA said these are offered in Suites and First Class.

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Images by Singapore Airlines and Christofle.