Singapore Airlines unveils new and refreshed in-flight dishes, including poached lobster and beef short rib sambal percik

The dishes are being introduced under the airline's new in-flight menu category: SIA Chefs' Selection.

From left: Poached Maine Lobster with Champagne Sauce and Beef Short Rib Sambal Percik with Nasi Kerabu. (Photos: Singapore Airlines)

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Singapore Airlines (SIA) will enhance its in-flight dining experience with new and refreshed menus across all its cabin classes.

More than 100 new and refreshed appetisers, main courses, and desserts are being introduced under the airline's new in-flight menu category, SIA Chefs' Selection, which was developed by its in-house and guest chefs in collaboration with its catering partners.

These include the Poached Maine Lobster with Champagne Sauce. Available as a main course in Suites and First Class, the dish features slow-poached Maine lobster shell-on with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, borage cress, and a champagne cream sauce.

Poached Maine Lobster with Champagne Sauce. (Photo: Singapore Airlines)

Another main course option in Suites and First Class is the Beef Short Rib Sambal Percik with Nasi Kerabu, which features tender braised beef short rib that's glazed with a coconut-based sauce infused with lemongrass, blue ginger and chilli. It is served with nasi kerabu, a herb-infused rice coloured with butterfly pea flower, as well as a vegetable salad.

Over at Business Class, one option passengers can indulge in is the Singapore Style Prawn Noodle Soup which has yellow noodles and vermicelli in a rich prawn and pork broth. It is served with prawns and pork ribs.

Singapore Style Prawn Noodle Soup. (Photo: Singapore Airlines)

Premium Economy Class passengers can look forward to the likes of Irish Lamb Stew – featuring tender lamb and vegetables – and Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables.

Irish Lamb Stew. (Photo: Singapore Airlines)

Economy Class passengers, on the other hand, can enjoy the Roasted Chicken Breast with Black Pepper Sauce.

SIA will also refresh its beverage offerings, with new wine labels for Suites, First Class and Business Class, as well as new spirits options across all cabin classes.

For Suites, First Class, and Business Class passengers, meals will be served on new custom-designed serviceware, created in collaboration with French luxury tableware brand Christofle. According to SIA, it is the first airline to introduce chinaware from Christofle on board its flights.

The dining enhancements are part of SIA's broader investment in its end-to-end travel experience, which also includes next-generation cabin products, in-flight entertainment, new amenities, high-speed connectivity and on-ground services.

A selection of the new Suites and First Class serviceware from Christofle, featuring an intricate and delicate design. (Photo: Christofle)

SIA has begun progressively rolling out the new dishes, while the remaining dining enhancements will be introduced from November.

In a statement, Yeoh Phee Teik, senior vice president of customer experience at SIA, said: "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.

"The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers."

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这些菜肴将作为新加坡航空公司新推出的机上菜单类别“新加坡航空主厨精选”推出。

从左至右：香槟酱汁水煮缅因龙虾、叁巴辣味牛小排配椰浆饭。（图片：新加坡航空）

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新加坡航空公司（SIA）将在其所有舱位等级推出全新升级的机上餐饮体验。

新航在其全新的机上菜单类别“新航主厨精选”下推出了 100 多种全新升级的开胃菜、主菜和甜点。该菜单由新航内部厨师和客座厨师与其餐饮合作伙伴共同开发。

其中包括香槟酱汁水煮缅因龙虾。这道菜在套房和头等舱可作为主菜享用，其特色是慢煮带壳缅因龙虾，配以黄油萨沃伊卷心菜、烤嫩韭菜、烤红薯、琉璃苣和香槟奶油酱。

香槟酱汁水煮缅因龙虾。（图片：新加坡航空公司）

套房和头等舱的另一道主菜选择是香辣牛肉短肋配椰香蓝花饭，这道菜选用鲜嫩的慢炖牛肉短肋，淋上以椰奶为基底，并融入香茅、蓝姜和辣椒的酱汁。搭配椰香蓝花饭（一种用蝶豆花染色的香草米饭）和蔬菜沙拉。

商务舱乘客可以选择品尝新加坡风味虾面，这道面条汤底浓郁，以虾和猪肉熬制而成，配以黄面和米粉，并佐以虾和猪肋排。

新加坡风味虾面汤。（图片：新加坡航空公司）

高级经济舱乘客可以期待享用爱尔兰炖羊肉（以鲜嫩的羊肉和蔬菜为特色）以及鸡肉斯特罗加诺夫配香喷喷的抓饭和烤蔬菜等美食。

爱尔兰炖羊肉。（图片：新加坡航空公司）

另一方面，经济舱乘客可以享用黑胡椒酱烤鸡胸肉。

新加坡航空还将更新其饮品供应，为套房、头等舱和商务舱推出新的葡萄酒品牌，并为所有舱位等级提供新的烈酒选择。

套房、头等舱和商务舱乘客将享用由新加坡航空与法国奢华餐具品牌 Christofle 合作设计的全新定制餐具。据新加坡航空称，它是首家在航班上使用 Christofle 瓷器的航空公司。

餐饮服务的提升是新加坡航空对其端到端旅行体验进行更广泛投资的一部分，该投资还包括新一代客舱产品、机上娱乐、新设施、高速网络连接和地面服务。

克里斯托弗 (Christofle) 全新推出的套房及头等舱餐具系列，设计精美雅致。（图片：克里斯托弗）

新加坡航空已开始逐步推出新菜品，其余餐饮升级服务将于11月起陆续推出。

新加坡航空公司客户体验高级副总裁杨菲德在一份声明中表示：“在新加坡航空公司，机上餐饮远不止于餐食本身。在客户反馈、不断变化的偏好和新兴餐饮趋势的指导下，我们对体验的各个方面进行了审查——从菜单设计、时令食材和烹饪技巧到饮料选择、摆盘和机组人员服务。”

“我们精心烹制菜肴，搭配精心挑选的饮品，使用优雅的餐具，并融入贴心的细节，力求让乘客在船上的用餐体验更加难忘。”

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