SIA passengers in all classes getting new dining and drink options ahead of seat upgrades

The new tandoor roasted paneer main course for SIA passengers across various cabin classes.

Published Sep 29, 2026, 10:00 AM

Updated Sep 29, 2026, 10:00 AM

Singapore Airlines is introducing new dishes across all classes, enhancing the in-flight dining experience.

New first-class seats launching in November will feature companion dining, with custom Christofle serviceware debuting onboard for suites, first, and business classes.

The airline is adding new wine and spirits options, including exclusive Japanese whiskey for Suites and first-class cabins and Scotch whiskey for economy and premium economy passengers.

SINGAPORE – All travellers flying on Singapore Airlines (SIA) can dine on new dishes like roast chicken breast and prawn cocktail as part of a revamped dining menu across all cabins.

Those in business class, first class and Suites will also be able to choose from luxury wine options and high-end tableware.

SIA’s Suites cabins are the first-class equivalent on the carrier’s A380 flights.

All in, more than 100 new and refreshed appetisers, main courses and desserts are being introduced across all cabin classes under the SIA Chefs’ Selection in-flight menu category.

In a statement on Sept 29, SIA said the menu revamp is part of the carrier’s upgrades to its in-flight dining experience, ahead of the launch of its next-generation seats and in-flight entertainment system in November.

The airline has already started rolling out the new dishes on its flights, and the rest of the dining upgrades like new drinks and tableware will be introduced from November, it added.

The new SIA Chefs’ Selection in-flight menu category will add to the dining options already available on the carrier’s flights.

SIA said: “These include Book the Cook, which allows eligible Suites, first-class, business-class, and premium economy class customers to pre-order a selection of main courses, including Singaporean favourites, international dishes, wellness options and destination-inspired creations.”

Among the dining options available, for instance on SIA premium economy flights, are Irish lamb stew and chicken stroganoff.

A new Irish lamb stew dish will be offered to passengers in premium economy. PHOTO: SIA

A new Irish lamb stew dish will be offered to passengers in premium economy.

Economy-class passengers can take their pick from new dishes like oriental-style fish with yellow bean sauce.

Economy-class passengers can choose new dishes like oriental-style fish with yellow bean sauce (left) and roasted chicken breast. PHOTOS: SIA

Economy-class passengers can choose new dishes like oriental-style fish with yellow bean sauce (left) and roasted chicken breast.

Business-class travellers can choose from new dishes like prawn cocktail, char siew or roast pork with wanton noodles, roasted cauliflower steak, Singapore-style prawn noodle soup, as well as Indonesian dishes like jackfruit opor with blue pea rice and vegetarian nasi padang, which is steamed rice with side dishes.

Some of the new dishes for business-class passengers are the fusion harmony rojak, Singapore-style prawn noodle soup and caramelised apple tart with vanilla mascarpone chantilly dessert. PHOTO: SIA

Some of the new dishes for business-class passengers are the fusion harmony rojak, Singapore-style prawn noodle soup and caramelised apple tart with vanilla mascarpone chantilly dessert.

For Suites and first-class passengers, options include poached Maine lobster with champagne sauce, and beef short rib sambal percik – a coconut-based sauce infused with lemongrass – served with nasi kerabu, which is rice tinted blue with butterfly pea flowers.

For Suites and first-class passengers, options include poached Maine lobster with champagne sauce (left) and beef short rib sambal percik served with nasi kerabu. PHOTOS: SIA

For Suites and first-class passengers, options include poached Maine lobster with champagne sauce (left) and beef short rib sambal percik served with nasi kerabu.

They can also opt for dishes like sous vide chicken thigh roulade with chicken and pearl barley broth, lobster royale and citrus-marinated lobster.

The new menu offerings for first-class passengers include a lobster royale appetiser, lobster bisque soup, sous-vide chicken thigh roulade with chicken and pearl barley broth, and apple trompe-l’oeil with Granny Smith sherbet and vanilla-poached apple dessert. PHOTO: SIA

The new menu offerings for first-class passengers include a lobster royale appetiser, lobster bisque soup, sous-vide chicken thigh roulade with chicken and pearl barley broth, and apple trompe-l’oeil with Granny Smith sherbet and vanilla-poached apple dessert.

SIA said its new first-class seats, which will be launched as part of its new cabin features on Nov 7, will allow passengers travelling together to enjoy companion dining by converting selected seats into a shared space where they can dine facing each other.

Dishes served to passengers in Suites, first and business cabins will be plated on new custom-designed tableware, created in a tie-up with French luxury brand Christofle.

This marks the first time chinaware from Christofle is being used by an airline onboard its flights, said SIA.

The cheng tng dessert for SIA passengers across various cabin classes. PHOTO: SIA

The cheng tng dessert for SIA passengers across various cabin classes.

Travellers who fancy a tipple will find new wine options on the beverage menu for Suites, first class and business class, and new spirits options are available to passengers in all classes.

Suites and first-class passengers will enjoy a new blended whisky from Japan’s Komoro Distillery that is exclusive to SIA, while premium economy and economy-class travellers can look forward to Whyte and Mackay blended Scotch whisky.

Esther Loi is a journalist at The Straits Times, where she covers transport issues.

Aviation/Aerospace sector

新加坡航空为各个舱位的乘客推出全新坦都里烤奶酪主菜。

发布于 2026 年 9 月 29 日上午 10:00

更新于2026年9月29日上午10:00

新加坡航空公司正在所有舱位推出新菜品，以提升机上用餐体验。

11 月推出的全新头等舱座椅将提供同伴用餐服务，定制的 Christofle 餐具将首次在套房、头等舱和商务舱的机上亮相。

该航空公司正在增加新的葡萄酒和烈酒选择，包括为套房和头等舱乘客提供的专属日本威士忌，以及为经济舱和高级经济舱乘客提供的苏格兰威士忌。

新加坡——所有乘坐新加坡航空公司（新航）的旅客都可以在所有舱位享用全新菜单，其中包括烤鸡胸肉和虾仁鸡尾酒等新菜肴。

商务舱、头等舱和套房的乘客还可以选择豪华葡萄酒和高档餐具。

新加坡航空的套房舱位相当于该航空公司A380航班上的头等舱。

总计有超过 100 种全新升级的开胃菜、主菜和甜点将在新加坡航空主厨精选机上菜单类别下，覆盖所有舱位等级。

新加坡航空在 9 月 29 日的一份声明中表示，此次菜单改版是该航空公司升级机上餐饮体验的一部分，为 11 月份推出新一代座椅和机上娱乐系统做准备。

该航空公司已开始在其航班上推出新菜肴，并补充说，其余的餐饮升级，如新饮料和餐具，将于 11 月开始推出。

新航推出的“主厨精选”机上菜单类别将为该航空公司航班上已有的餐饮选择增添更多选择。

新加坡航空公司表示：“其中包括‘预订厨师’服务，符合条件的套房、头等舱、商务舱和高级经济舱乘客可以预订一系列主菜，包括新加坡特色菜、国际美食、养生菜肴和目的地特色菜。”

例如，新加坡航空高级经济舱航班上的餐饮选择包括爱尔兰炖羊肉和俄式鸡肉。

新加坡航空将为高端经济舱乘客提供一道全新的爱尔兰炖羊肉菜肴。图片：新加坡航空

高级经济舱乘客将享用一道全新的爱尔兰羊肉炖菜。

经济舱乘客可以从新推出的菜肴中进行选择，例如东方风味鱼配黄豆酱。

经济舱乘客可以选择新推出的菜肴，例如黄豆酱东方风味鱼（左图）和烤鸡胸肉。图片：新加坡航空

经济舱乘客可以选择新菜式，如黄豆酱东方风味鱼（左图）和烤鸡胸肉。

商务舱旅客可以选择新菜式，如虾仁鸡尾酒、叉烧或烤猪肉配云吞面、烤花椰菜牛排、新加坡式虾面汤，以及印尼菜式，如菠萝蜜饭配豌豆饭和素食巴东饭（一种配小菜的蒸米饭）。

商务舱乘客可享用的部分新菜品包括融合风味罗惹、新加坡式虾面汤和焦糖苹果挞配香草马斯卡彭奶油甜点。图片：新加坡航空

商务舱乘客可享用的一些新菜品包括：融合罗惹、新加坡式虾面汤和焦糖苹果挞配香草马斯卡彭奶油甜点。

对于套房和头等舱乘客，可选菜品包括香槟酱水煮缅因龙虾，以及以椰子为基底，加入香茅的牛小排桑巴酱，佐以蓝花饭（一种用蝶豆花染成蓝色的米饭）。

套房和头等舱乘客可选择的菜品包括香槟酱汁水煮缅因龙虾（左图）和配椰浆饭的叁巴辣椒牛小排。图片：新加坡航空

对于套房和头等舱乘客，可选菜品包括香槟酱水煮缅因龙虾（左图）和配椰浆饭的牛小排叁巴酱。

他们还可以选择诸如低温慢煮鸡腿卷配鸡肉和珍珠大麦汤、皇家龙虾和柑橘腌龙虾等菜肴。

头等舱乘客的新菜单包括：皇家龙虾开胃菜、龙虾浓汤、低温慢煮鸡腿卷配鸡肉珍珠大麦汤，以及苹果错视画配青苹果雪葩和香草水煮苹果甜点。图片：新加坡航空

头等舱乘客的新菜单包括龙虾皇家开胃菜、龙虾浓汤、鸡肉珍珠大麦汤低温慢煮鸡腿卷、青苹果雪葩配香草水煮苹果甜点。

新加坡航空表示，其将于 11 月 7 日推出的全新头等舱座椅，将允许结伴旅行的乘客享受共同用餐的乐趣，只需将部分座椅转换为共享空间，乘客即可面对面用餐。

套房、头等舱和商务舱乘客享用的菜肴将盛放在与法国奢侈品牌 Christofle 合作设计的全新定制餐具中。

新加坡航空公司表示，这是航空公司首次在其航班上使用 Christofle 的瓷器。

新加坡航空为不同舱位等级的乘客提供清汤甜点。图片：新加坡航空

新加坡航空为各个舱位的乘客提供清汤甜点。

喜欢小酌一杯的旅客可以在套房、头等舱和商务舱的饮料菜单上找到新的葡萄酒选择，所有舱位的乘客都可以选择新的烈酒。

套房和头等舱乘客将享用日本小诸蒸馏所为新加坡航空独家提供的全新调和威士忌，而高级经济舱和经济舱旅客则可以期待怀特麦凯调和苏格兰威士忌。

埃丝特·罗伊是《海峡时报》的记者，主要报道交通运输问题。

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