Singapore Airlines (SIA) is enhancing its inflight dining proposition with more than 100 new and refreshed dishes, an expanded drinks selection and new custom-designed serviceware from French luxury tableware maison Christofle.
The changes span all cabin classes and form part of the airline’s wider investment in its end-to-end travel experience, which will be unveiled in Singapore in November 2026.
At the heart of the dining refresh is SIA Chefs’ Selection, a new menu category developed by the airline’s in-house and guest chefs in collaboration with its catering partners. It brings together regional favourites, reimagined classics, familiar comfort dishes and new culinary creations.
Where possible, SIA is sourcing fresh, seasonal ingredients from local producers across its network, with cooking techniques selected to help ingredients retain their character and perform well in the inflight environment.
The airline’s guest chef line-up includes Monica Galetti (UK), Nandu Jubany (Spain), Sanjeev Kapoor (India), Sid Sahrawat (New Zealand), Yoshihiro Murata (Japan) and Zhu Jun (China), whose dishes draw on the chefs’ respective culinary heritage.
New dishes include Fusion Harmony Rojak, a Singaporean-inspired appetiser featuring dried shrimp, cucumber, turnip, bean sprouts, pineapple and starfruit; Lobster Royale for Suites and First Class; and Poached Maine Lobster with Champagne Sauce.
Business Class dishes include Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée, Jackfruit Opor with Blue Pea Rice and a refreshed Char Siew Wonton Noodle. Premium Economy offerings include Irish Lamb Stew and Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables, while Economy Class passengers can choose from dishes including Roasted Chicken Breast with Black Pepper Sauce and Oriental-style Fish with Yellow Bean Sauce.
Traditional Singaporean and Asian flavours also feature across the dessert selection, with Cheng Tng reinterpreted for different cabins, from a plated Cheng Tng Gelée Tremblante in Suites and First Class to Cheng Tng Jelly in Premium Economy and Economy.
The dining programme is supported by an expanded beverage offering, including new wine labels and spirits. New additions include an SIA-exclusive blended whisky from Japan’s Komoro Distillery for Suites and First Class, Bowmore 19 Year Old Pinot Noir Cask Finish and Roku Botanical Kasane Edition in Business Class, and Whyte & Mackay blended Scotch whisky in Premium Economy and Economy.
For its premium cabins, SIA is also introducing new custom-designed chinaware created in collaboration with Christofle. The airline is the first to introduce chinaware from the French maison onboard its aircraft, with the collection inspired by Christofle’s Malmaison Impériale collection and incorporating a reinterpretation of SIA’s signature batik motif.
First Class features a more intricate design, while the Business Class collection uses a larger-scale interpretation of the motif. Suites and First Class passengers will additionally receive drinks in custom-designed Christofle glassware, including tulip-shaped champagne glasses and elongated wine glasses designed for a comfortable grip.
Cabin crew remain central to the enhanced proposition, with selected dishes in Suites and First Class receiving distinctive presentation touches and crew offering beverage recommendations to complement passengers’ meal selections.
The airline has already begun progressively rolling out the new dishes, with the remaining dining enhancements, including beverages, serviceware and onboard service touches, due to be introduced from November 2026.
