Singapore Airlines (SIA)—fresh off its latest crown as the world’s best airline by Skytrax—is elevating the flying experience once more with a sweeping menu overhaul. The carrier has announced a refresh of 100 new appetisers, mains, and desserts across every cabin class, from Economy to Suites, blending locally-inspired flavours with culinary creations from destinations across its global network.
The new dishes are already rolling out on select flights. To craft the revamped menu, SIA enlisted its in-house culinary team alongside an international roster of guest chefs, including MasterChef judge Monica Galetti (UK), Michelin-starred chef Nandu Jubany (Spain), and Yoshihiro Murata (Japan), the seven-Michelin-starred owner-chef of Kyoto’s historic Kikunoi restaurant. Their collaborations bring a distinctly regional yet refined touch to the inflight dining experience.
What’s on the new menu?
Highlights span a wide range of tastes and cabins. A standout option available in all classes is tandoor-roasted paneer with velvety pasanda gravy, while Suites and First Class passengers can savour beef short rib sambal percik served with nasi kerabu. An elevated rojak with Sakura dried shrimp features in Suites, First Class, and Business Class. For dessert, variations of cheng tng—a traditional Singaporean sweet soup—appear across cabin classes. Another notable dish is Jackfruit Opor with Blue Pea Rice (Business Class main), where young jackfruit is slow-cooked in a rendang spice paste of lemongrass, galangal, and toasted coconut, paired with nasi kerabu, fresh herb salad, and galangal crumb.
The beverage programme has also been refined. New spirits include an SIA-exclusive blended whiskey from Japan’s Komoro Distillery, available in Suites and First Class, while Premium Economy and Economy passengers can enjoy Whyte & Mackay blended Scotch whiskey. The selection further includes an extensive list of champagnes, French wines, cocktails, sakes, beers, and non-alcoholic options.
Pre-ordering and premium touches
As usual, passengers can pre-order these inflight dishes and special meals online. Those flying in Premium Economy and above may also qualify for an exclusive gourmet selection through SIA’s Book the Cook programme, which allows travellers to customise their dining experience in advance.
For those in Suites, First Class, and Business Class, the meals will be served on new custom-designed serviceware from French luxury tableware maison Christofle. The pieces feature SIA’s signature batik motif, adding a touch of elegance to the dining experience.
Looking ahead: what’s next for SIA?
The airline is not stopping at food and drink. More upgrades are slated for November, including next-generation long-haul seats, a new KrisWorld inflight entertainment system, and refreshed amenity kits. However, travellers should note these will likely only enter service in 2027. For those with SIA tickets booked this year, the taste buds are in for a treat—even if the seats remain the same.
Broader impact
This menu refresh underscores SIA’s commitment to maintaining its edge in the hyper-competitive premium travel market. By blending local heritage with global culinary expertise, the airline not only enhances passenger experience but also reinforces its brand identity as a carrier that celebrates Singaporean and international flavours. As the aviation industry rebounds, such investments in product innovation are likely to shape passenger expectations and set new benchmarks for inflight dining.
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