Singapore Airlines is introducing an exclusive range of gourmet desserts for Premium Economy and Economy class passengers. They are designed by guest chef Monica Galetti and are being introduced at the same time as her new winter menus in Suites/First and Business class cabins.
A Salted Caramel and Honeycomb Pot will be served to Economy passengers. The layered dessert is in a pot with a wrap-around sleeve featuring the airline’s signature Batik print.
Premium Economy passengers can look forward to a Salted Caramel and Honeycomb Delice. It will be served on custom-made, porcelain serviceware.
Both dishes take inspiration from Monica’s childhood favourite dessert, the Hokey Pokey from New Zealand.
The desserts will be served on Singapore Airlines’ flights from London Heathrow, London Gatwick and Manchester from December 1 and will be available for a year.
Monica Galetti’s winter menus
Meanwhile, Chef Galetti’s winter menu will be available from December 1 until February 28 2026 in Suites/First and Business class cabins.
Chef Galetti’s four-course Suites/First Class menu opens with Lobster Salad with Black Garlic and Chive Mayonnaise, Espelette Pepper and Urfa Chilli.
Made using fresh seasonal produce, the menu taps into warming dishes that bring comfort to inflight dining.
Cream Leak and Potato Soup with Maple Lardon precedes the centrepiece, Roasted Monkfish on a Chorizo and Cannellini Bean Ragout with Garlic-Wilted Pak Choi, finished with Chive Oil and crispy batter for contrasting texture.
To finish, Chef Monica draws on her classical French training with a Hazelnut Paris-Brest with Poached Pear and Grated Koko Samoa.
Business class dining
In Business Class, passengers can look forward to a fragrant Dorset Crab starter, followed by Glazed Beef Short Rib in a Rich Red and Port Sauce, served with Burnt Butter Mash and Seasonal Winter Vegetables.
Dessert features Coffee-Poached Pears with Whipped Pistachio Cream and Muscovado Crumble.
Chef Galetti said: “Earlier this year, I had the opportunity to travel on a Singapore Airlines flight and observe first-hand how fine airline food comes together in the sky. That experience gave me invaluable insight into what it takes to deliver quality dining at 35,000ft and inspired me to bring my signature dessert to all cabin classes. After months of careful planning and development, I’m thrilled to see it finally take flight.
“For my new winter menu in Suites, First Class and Business Class, I’ve crafted dishes that deliver hearty comfort food with the finest seasonal ingredients. This menu features the return of some of my most popular dishes, including the Glazed Beef Short Rib and Hazelnut Paris-Brest, which have become favourites among frequent fliers.”
Mohamed Rafi Mar, General Manager – UK and Ireland at Singapore Airlines, said: “We are excited to launch our first range of bespoke desserts with Chef Monica Galetti, for Premium Economy Class and Economy Class Cabins. Now, customers across all our cabins departing from London Heathrow, London Gatwick and Manchester can experience a taste of fine dining in the air.”
