Singapore Airlines Expands Inflight Dining With 100-Plus New Dishes and Christofle Serviceware
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Singapore Airlines (SIA) will add more than 100 new and refreshed dishes across all cabin classes as part of an expansion of its inflight dining experience that includes new beverages, custom-designed Christofle serviceware, and new service touches in Suites and First Class. The airline has started rolling out the dishes under its new SIA Chefs’ Selection menu category, with more dining updates coming from November 2026. The changes form part of SIA’s larger investment in the passenger experience, including new cabin products, in-flight entertainment (IFE), amenities, high-speed connectivity, and ground services.
Bringing New Dishes Across Every Cabin
SIA Chefs’ Selection includes regional favorites, familiar dishes, reimagined classics, and new creations developed by the airline’s in-house and guest chefs with its catering partners. SIA will offer the menu in Suites, First Class, Business Class, Premium Economy Class, and Economy Class.
Cheng Tng, a traditional Chinese dessert, ranges from Cheng Tng Gelée Tremblante with longan-infused jelly and red date sherbet in Suites and First Class to Cheng Tng Jelly in Premium Economy and Economy Class. Tandoor Roasted Paneer with Velvet Gravy will follow a similar approach, with different preparations depending on the cabin.
Suites and First Class passengers can choose Beef Short Rib Sambal Percik with Nasi Kerabu, which pairs braised beef short rib with a coconut-based sambal percik sauce and herb-infused rice colored with butterfly pea flower. Business Class options include Char Siew Wonton Noodle, with pork belly marinated overnight and roasted in three stages, and a vegetarian Jackfruit Opor with Blue Pea Rice.
Premium Economy and Economy Class will receive new choices as well. Premium Economy additions include Irish Lamb Stew and Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables, while Economy Class options include Roasted Chicken Breast with Black Pepper Sauce and Oriental-style Fish with Yellow Bean Sauce, Asian Greens, and Rice.
“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,” said Singapore Airlines Food and Beverage Director Damien Le Bihan. “Whether preserving the authenticity of a regional favorite, reimagining a classic, or introducing new flavors, our goal is to create a distinctive dining experience that meets the high standards our customers expect from Singapore Airlines.”
SIA Chefs’ Selection will join the airline’s existing inflight dining programs, including Book the Cook. Eligible passengers in Suites, First Class, Business Class, and Premium Economy Class can use Book the Cook to pre-order main courses. Passengers can also choose from regular inflight menus and special meals for dietary, religious, medical, and other requirements.
SIA will expand its beverage selection as well. Suites and First Class will receive an SIA-exclusive blended whiskey from Japan’s Komoro Distillery. Business Class will add Bowmore 19 Year Old Pinot Noir Cask Finish single-malt Scotch whiskey, Roku Botanical Kasane Edition gin, and Danzka Forty vodka, while Premium Economy and Economy Class will receive Whyte & Mackay blended Scotch whiskey. SIA will also introduce new wine labels in Suites, First Class, and Business Class.
Extending the Experience Beyond the Meal
The updates go beyond what passengers eat and drink. SIA will introduce custom-designed Christofle serviceware in Suites, First Class, and Business Class, marking the first time an airline has introduced Christofle chinaware onboard its flights.
Inspired by Christofle’s Malmaison Impériale collection, the serviceware features a reinterpretation of SIA’s signature batik motif. First Class will use a more detailed design, while Business Class will use a larger version. Suites and First Class passengers will also receive custom-designed Christofle glassware, including wine glasses with longer stems and tulip-shaped Champagne glasses.
Cabin crew will play a role in the updated dining experience as well. In Suites and First Class, passengers can choose when they want to eat, while cabin crew can recommend beverages to pair with their meals and add special presentation touches to selected dishes.
The airline plans to take the experience further with its new First Class cabin products. Passengers traveling together in selected seats will have the option to dine face-to-face during the flight.
“At Singapore Airlines, in-flight dining is about much more than the meal itself,” said Singapore Airlines Senior Vice President Customer Experience Yeoh Phee Teik. “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.”
SIA plans to unveil its broader end-to-end travel experience in Singapore in November 2026. The airline will introduce the remaining dining enhancements beginning that month.