Singapore Airlines is making a fairly substantial update to what gets served onboard.
The airline is introducing more than 100 new and refreshed dishes across all four cabin classes, along with new wines and spirits, redesigned tableware in its premium cabins, and several changes to how meals are presented and served.
Some of the new dishes are already appearing onboard, while the broader dining changes will begin rolling out in November.
More Than 100 Dishes Are New or Getting an Update
At the center of the changes is a new menu category called SIA Chefs’ Selection.
It brings together more than 100 new and refreshed appetizers, main courses, and desserts developed by Singapore Airlines’ in-house and guest chefs. The selections span everything from regional dishes to reworked classics, and they’re not limited to premium cabins.
Among the new dishes are char siew wonton noodles in business class, beef short rib with sambal percik and blue pea rice in Suites and first class, Irish lamb stew in premium economy, and roasted chicken with black pepper sauce in economy.
Some dishes are also being interpreted differently depending on the cabin. Tandoor-roasted paneer, for example, will appear across every cabin, with different preparations in the premium cabins and premium economy and economy.
Premium Cabins Are Getting New Tableware, Too
Singapore Airlines is also replacing some of what’s underneath the food.
Suites, first class, and business class will receive custom-designed serviceware created with French tableware company Christofle. Singapore Airlines says it will be the first airline to use Christofle chinaware onboard, with designs incorporating the airline’s familiar batik pattern.
Suites and first class will also get custom Christofle glassware, including tulip-shaped Champagne glasses.
The beverage list is changing alongside it. New wines are coming to Suites, first class, and business class, while new spirits will appear throughout the aircraft. That includes a Singapore Airlines-exclusive Japanese blended whisky from Komoro Distillery in Suites and first class.
There are some smaller service changes as well. Cabin crew in Suites and first class may recommend drinks to pair with meals, while selected dishes will receive new presentation touches. Singapore Airlines is also introducing face-to-face companion dining with its forthcoming first-class seats.
The first dishes are already rolling out, with the new beverages, serviceware, and other changes beginning in November.
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