100+ new dishes and a new look: Singapore Airlines’ latest inflight dining offer

Singapore Airlines (SIA) is bringing in an enhanced and expanded inflight catering offer this November, with new meal and beverage options being introduced across all cabin classes as part of the SIA Chefs’ Selection programme.

The SIA Chefs’ Selection programme is a new inflight menu initiative developed by a panel of in-house chefs at the airline as well as a few guest chefs, in collaboration with the airline’s catering partners, with a brief to include comforting and familiar flavours, regional favourites, reimagined classics, and new culinary ideas.

The lineup of guest chefs is impressive, with big names including Monica Galetti (United Kingdom), Nandu Jubany (Spain), Sanjeev Kapoor (India), Sid Sahrawat (New Zealand), Yoshihiro Murata (Japan), and Zhu Jun (China).

Starting in November, the enhanced SIA catering offer will include more than 100 new and refreshed dishes, from appetisers to main courses and desserts. Customers may also pre-order or choose from SIA’s regular in-flight menus and a wide range of special meals to meet dietary, religious, medical, and other requirements.

In Suites (the extra-luxurious first-class experience on the upper deck of SIA’s A380s), as well as First Class and Business Class on other aircraft in the long-haul fleet, meals will be served on new custom-designed serviceware with a discreet SIA ‘batik’ motif, created in collaboration with Christofle, the French manufacturer of luxury tableware. SIA is the first airline to introduce chinaware from Christofle.

SIA is also introducing new wine and champagne options for customers in the Suites, First Class, and Business Class, and new spirits options across all cabin classes. Customers in the Suites and First Class cabins can enjoy wine options from producers in Australia, France, Germany, Italy, New Zealand, the United States and beyond, served in custom-designed Christofle glassware.

The wine glasses have elongated stems for a comfortable grip, while the tulip-shaped champagne flutes enhance aromas and flavour. The cabin crew are trained to offer beverage recommendations that complement customers’ meal selections.

So what’s on the SIA inflight menu from November?

Highlights from SIA Chefs’ Selection include:

Appetisers

• The Fusion Harmony Rojak (offered in Suites, First Class, and Business Class) is a popular salad in Singapore that brings together sweet, sour, spicy, and umami flavours. The salad includes crisp Sakura dried shrimp, Japanese cucumber, bangkwang (turnip), blanched bean sprouts, and roasted crullers, pineapple, and starfruit, with soft tau pok (fried beancurd) to absorb the tangy-sweet rojak sauce, and roasted peanuts for texture.
• Retro Meets Modern Prawn Cocktail (offered in Business Class) reinterprets the classic prawn cocktail with prawns, tangy cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon, and edible flowers.
• Lobster Royale (offered in Suites and First Class) is an elevated version of the Retro Meets Modern Prawn Cocktail, with lobster as the star ingredient.

Main course options

• Poached Maine Lobster with Champagne Sauce (offered in Suites and First Class) features slow-poached shell-on Maine lobster with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, borage cress, and a champagne cream sauce.

  

• The Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée with Semi-Dried Heirloom Cherry Tomatoes (offered in Business Class) is an oven-roasted variation of a cauliflower steak, with smoky sweetness, topped with vibrant chimichurri on a parsnip purée, finished with roasted heirloom tomato and micro herbs.

  

• The Beef Short Rib Sambal Percik with Nasi Kerabu (offered in Suites and First Class) draws on the culinary heritage of the Nusantara region of Indonesia. Tender braised beef short rib is glazed with sambal percik, a coconut-based sauce infused with lemongrass, galangal (blue ginger), and chilli. It is served with nasi kerabu, a herb-infused rice naturally coloured with butterfly pea flower, and a vegetable salad, finished with toasted coconut and lime.
• A vegetarian version of the beef short rib dish is Jackfruit Opor with Blue Pea Rice (offered in Business Class), featuring young jackfruit slow-cooked in a rendang spice paste made of lemongrass, galangal, and toasted coconut. It is served with nasi kerabu, fresh herb salad, and galangal crumb.

  

• Char Siew Wonton Noodle (offered in Business Class), a Cantonese-style noodle dish and a long-standing SIA customer favourite, featuring sweet-smoky char siew (pork belly) that is marinated overnight and roasted in three stages to develop a deeper flavour and a caramelised glaze. It is served with al dente bamboo noodles and fragrant pork lard oil for richness and umami.

  

• Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth (offered in Suites and First Class) features tender, sous-vide chicken thigh roulade served in a comforting chicken and pearl barley broth, with grilled seasonal vegetables, olives, and fresh basil. This dairy-free dish combines lean protein, fibre-rich barley, and antioxidant-rich ingredients for a wholesome, nourishing meal.

  

• Tandoor Roasted Paneer with Velvet Gravy is presented in distinct interpretations for different travel classes. Suites, First Class, and Business Class customers are offered paneer with a seasoned filling and tandoori spices, baked in a clay oven, and served with pasanda gravy, smoked eggplant, five-lentil curry, and basmati rice with carrot and cauliflower.
  Customers in Premium Economy and Economy Class can enjoy clay oven-baked paneer, marinated in the same spices for the distinct flavour, and served with the same accompaniments.

  

• Irish Lamb Stew (offered in Premium Economy) draws on hearty Irish cooking, with tender lamb slowly simmered with root vegetables and served with buttered cabbage scented with caraway seeds and new potatoes.

  

• Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables (offered in Premium Economy) features tender chicken braised in a creamy, savoury sauce, served with fragrant pilaf rice, and roasted peppers and squash for added sweetness, colour, and texture.

  

• Roasted Chicken Breast with Black Pepper Sauce (offered in Economy Class) features roasted chicken breast served with fragrant lentil rice and roasted cashew nuts, finished with a bold black pepper sauce.

  

• Oriental-style Fish with Yellow Bean Sauce, Asian Greens, and Rice (offered in Economy Class) features tender fish in a savoury yellow bean sauce, served with steamed rice, seasonal Asian greens, and sweetcorn.

  

Dessert options

• Cheng Tng, a classic Chinese dessert, has been reinterpreted with versions suitable for every cabin class. Suites and First Class customers can enjoy Cheng Tng Gelée Tremblante, with longan-infused jelly, red date sherbet, and longan honey broth.

  

• Business Class customers enjoy a chilled, refreshing bowl of Classic Cheng Tng with longan, red dates, lotus seeds, barley, and snow fungus in a sweet broth.
• Premium Economy Class and Economy Class customers can enjoy a palate-cleansing variation of Cheng Tng Jelly that retains the familiar flavours of the traditional recipe.