Singapore Airlines has unveiled an enhanced inflight dining experience, featuring new menus and additional beverage offerings across all its cabins, along with new Christofle serviceware for Suites, First and Business Class — making it the first airline to offer the French maison’s chinaware.
The announcement also confirms that SIA’s long-awaited new First Class will offer companion dining, with selected seats converting into a shared space where couples can dine face-to-face.
This enhancement is described as one pillar of a broader investment in the travel experience, ahead of a major event in November where SIA will reveal its next-generation cabin products, a redesigned KrisWorld inflight entertainment system, new amenities, high-speed connectivity and enhanced on-ground services.
The new dishes have already begun a progressive rollout, with the new beverages, serviceware and service touches slated to coincide with the November unveiling.
SIA Chefs’ Selection
The new SIA Chefs’ Selection is at the heart of Singapore Airlines’ enhanced dining experience, with more than 100 new and refreshed appetisers, main courses and desserts across all cabin classes.
“Every SIA Chefs’ Selection dish reflects the expertise of our in-house and guest chefs. Whether preserving the authenticity of a regional favourite, reimagining a classic, or introducing new flavours, our goal is to create a distinctive dining experience that meets the high standards our customers expect from Singapore Airlines.”
-Damien Le Bihan, F&B Director, Singapore Airlines
SIA’s stable of guest chefs includes Monica Galetti, Nandu Jubany, Sanjeev Kapoor, Sid Sahrawat, Yoshihiro Murata and Zhu Jun. I actually had the opportunity to try some of Monica Galetti’s creations on a First Class flight out of London in June 2025, and was particularly impressed by her rendition of slow-cooked Iberico pork glazed in honey and fennel seed, served with grilled leeks and potato puree.
In case you were worried, Chefs’ Selection will be an onboard menu selection, and does not replace Book the Cook. Suites, First, Business and Premium Economy Class passengers can continue to select their preferred main course from a wide-ranging menu of Singaporean favourites, international dishes, wellness options and destination-inspired creations.
Selections can be made within six weeks of departure, when departing from Singapore or the following outstations.
| 👨🍳 SIA Book the Cook Availability | |
|
|
Singapore Airlines has provided the following photos, showing what passengers in each cabin can expect from SIA Chefs’ Selection.
Suites and First Class
Suites and First Class
🍽️ Overview: First Class Dining
Singapore Airlines’ Suites and First Class dining featuring SIA Chefs’ Selection dishes: Lobster Royale appetiser (bottom right), Lobster Bisque soup (bottom left), Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth main course (centre), and Apple Trompe-L’œil with Granny Smith Sherbet and Vanilla-Poached Apple dessert (top centre).
🍽️ First Class Lobster Royale
Lobster Royale is an appetiser served in Suites and First Class, featuring steamed lobster tail, a tangy cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon, and edible flowers.
🍽️ First Class Citrus-Marinated Lobster
Citrus-Marinated Lobster with Black Bean Quinoa, Fennel, Berries, and Lime Dressing (Suites and First Class Appetiser) features a tender lobster tail marinated in olive oil and sea salt, paired with quinoa and black beans. It is served with shaved fennel, fresh blueberries, pomegranate seeds, and micro cress, and finished with a zesty lime dressing for a bright, refreshing balance.
🍽️ First Class Poached Maine Lobster with Champagne Sauce
Poached Maine Lobster with Champagne Sauce (Suites and First Class Main Course) features slow-poached Maine lobster shell-on with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, borage cress, and a Champagne cream sauce.
🍽️ First Class Beef Short Rib Sambal Percik with Nasi Kerabu
Beef Short Rib Sambal Percik with Nasi Kerabu (Suites and First Class Main Course) draws on the rich culinary heritage of the Nusantara. 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.
🍽️ First Class Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth
Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth (Suites and First Class Main Course) 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.
🍽️ First Class Cheng Tng Gelée Tremblante
Suites and First Class customers can enjoy the Cheng Tng Gelée Tremblante dessert, which features longan-infused jelly, red date sherbet, and longan honey broth.
Business Class
Business Class
🍽️ Overview: Business Class Dining
Singapore Airlines’ Business Class dining featuring SIA Chefs’ Selection dishes: Fusion Harmony Rojak appetiser (bottom right), Singapore Style Prawn Noodle Soup main course (centre), and Caramelised Apple Tart with Vanilla Mascarpone Chantilly dessert (top centre).
🍽️ Business Class Retro Meets Modern Prawn Cocktail
Retro Meets Modern Prawn Cocktail (Business Class Appetiser) reinterprets the classic with prawns, tangy cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon, and edible flowers.
🍽️ Business Class Char Siew Wonton Noodle
Char Siew Wonton Noodle (Business Class Main Course) is a Cantonese-style noodle dish that features sweet-smoky char siew (pork belly) marinated overnight and roasted in three stages to develop deeper flavour and a caramelised glaze. It is served with al dente bamboo noodles and fragrant pork lard oil for richness and umami.
🍽️ Business Class Roasted Cauliflower Steak
The Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée with Semi-Dried Heirloom Cherry Tomatoes (Business Class Main Course) 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.
🍽️ Business Class Singapore Style Prawn Noodle Soup
Singapore Style Prawn Noodle Soup (Business Class Main Course) is a Singaporean favourite featuring yellow noodles and vermicelli in a rich, slow-simmered prawn and pork broth. It is served with succulent prawns, tender pork ribs, kang kong, and bean sprouts for a comforting balance of umami and freshness.
🍽️ Business Class Jackfruit Opor with Blue Pea Rice
Jackfruit Opor with Blue Pea Rice (Business Class Main Course) features 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.
🍽️ Business Class Vegetarian Nasi Padang
Vegetarian Nasi Padang (Business Class Main Course) is a vegetarian interpretation of nasi padang featuring shredded jackfruit rendang, crisp fried tempeh, and eggplant in a spicy balado chilli sauce. It is served with fluffy jasmine rice and a refreshing salad of blanched vegetables tossed with spiced grated coconut.
Premium Economy Class
Premium Economy Class
🍽️ Overview: Premium Economy Class Dining
Singapore Airlines’ Premium Economy Class dining featuring the Irish Lamb Stew with Buttered Cabbage, Caraway, and Potatoes main course from SIA Chefs’ Selection.
🍽️ Premium Economy Class Irish Lamb Stew
Irish Lamb Stew (Premium Economy Class Main Course) 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.
🍽️ Premium Economy Class Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables
Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables (Premium Economy Class Main Course) features tender chicken braised in a creamy, savoury sauce, served with fragrant pilaf rice, roasted peppers, and squash for added sweetness, colour, and texture.
Economy Class
Economy Class
🍽️ Overview: Economy Class Dining
Singapore Airlines’ Economy Class dining featuring the Roasted Chicken Breast with Black Pepper Sauce and Lentil Rice with Roasted Cashew Nuts main course from SIA Chefs’ Selection.
🍽️ Economy Class Roasted Chicken Breast
Roasted Chicken Breast with Black Pepper Sauce (Economy Class Main Course) features roasted chicken breast served with fragrant lentil rice and roasted cashew nuts, finished with a bold black pepper sauce, for a comforting and satisfying dish.
🍽️ Economy Class Oriental-style Fish with Yellow Bean Sauce, Asian Greens
Oriental-style Fish with Yellow Bean Sauce, Asian Greens, and Rice (Economy Class Main Course) features tender fish in a savoury yellow bean sauce, served with steamed rice, seasonal Asian greens, and sweet corn for a comforting, well-balanced meal.
Cross-cabin items
Several of the new SIA Chefs’ Selections are available across cabins, though obviously the plating and finishes differ.
Cross-cabin items
🍽️ Tandoor Roasted Paneer Across Cabin Classes
Tandoor Roasted Paneer with Velvet Gravy main course presented in distinct interpretations across cabin classes (clockwise from left): Economy Class, Suites and First Class, Premium Economy Class, and Business Class.
🍽️ Cheng Tng Across Cabin Classes
Different interpretations of Cheng Tng dessert across cabin classes (clockwise from top centre): Cheng Tng Gelée Tremblante in Suites and First Class, Cheng Tng Jelly in Economy Class and Premium Economy Class, and Classic Cheng Tng in Business Class.
🍽️ Apple Tart Across Cabin Classes
Different interpretations of Apple Tart dessert across cabin classes (clockwise from left): Apple and Oat Crumble Cake with Vanilla Sauce in Economy Class, Apple Trompe-L’œil with Granny Smith Sherbet and Vanilla-Poached Apple in Suites and First Class, Apple Crumble Flapjack with Vanilla Anglaise in Premium Economy Class, and Caramelised Apple Tart with Vanilla Mascarpone Chantilly in Business Class.
You can check if the new dishes will appear on your route by browsing the digital inflight menu, available up to six weeks before departure.
New Christofle serviceware
Singapore Airlines will introduce chinaware from Christofle, the French tableware maison, for Suites, First Class and Business Class passengers.
Christofle was founded in Paris in 1830 by Charles Christofle, a jeweller who moved into tableware, and has a long history with luxury travel, having supplied the Orient Express and the SS Normandie, then considered the most glamorous ship afloat. It was also the official supplier to Napoleon III.
This serviceware is inspired by Christofle’s Malmaison Impériale collection, and features a subtle reinterpretation of SIA’s signature batik motif.
In Suites and First Class, Christofle china and glassware will replace the existing Wedgwood bone china and Lalique glassware. The new glassware features elongated wine-glass stems for a more comfortable grip, with tulip-shaped champagne glasses to enhance aromas and flavour.
In Business Class, Christofle will replace Narumi, which has been providing the current serviceware since 2017.
While SIA will be the first to introduce Christofle chinaware, this isn’t actually Christofle’s first airline gig. Last year, Korean Air introduced Christofle’s Perles Collection cutlery in its First Class cabins, as well as in its First Class lounge at Seoul Incheon.
There are no changes to the serviceware in Premium Economy and Economy, though you might recall that Premium Economy received new contemporary stoneware glazed porcelain silverware during a 2024 revamp. As for Economy, well, the last serviceware revamp didn’t go too well, so I’m guessing they’re steering clear of any changes for now!
Expanded beverage programme
Singapore Airlines is introducing additional beverage options across all cabin classes, with an emphasis on spirits.
Suites and First Class
Suites and First Class passengers will enjoy a new, SIA-exclusive blended whisky from Japan’s Komoro Distillery, co-founded by master blender Ian Chang, who won numerous awards at Taiwan’s Kavalan distillery.
As before, they will also enjoy a rotating selection of top-notch champagne brands including:
- Krug Grande Cuvée
- Louis Roederer Cristal
- Taittinger Comtes de Champagne
- Charles Heidsieck Blanc des Millénaires
- Bollinger La Grande Année
At the time of writing, two options are available, though this is sometimes increased to three.
SIA name-checks a diverse range of French wines, including Château Ducru-Beaucaillou and Château Pichon Longueville Comtesse de Lalande from Bordeaux, alongside Burgundy producers Domaine William Fèvre, Château de Meursault, Domaine Arlaud, and Maison Albert Bichot. Some of these, such as the Pinchon and Albert Bichot, are already being served onboard, and it’s not immediately clear which are the new additions.
Business Class
New additions to Business Class include Bowmore 19 Year Old Pinot Noir Cask Finish single-malt Scotch whisky, Roku Botanical Kasane Edition gin, and Danzka Forty vodka.
I’m not much of a whisky man, but I’m told the Bowmore is the pick of the litter. Most airlines pour younger, mass-market 12-year-old single malts in Business Class, and Bowmore is significantly more expensive than the current options of Ardbeg 10 and Johnnie Walker Black.
Champagne will continue to rotate between Charles Heidsieck Brut Reserve NV and Piper-Heidsieck Vintage.
Premium Economy and Economy Class
Over in Premium Economy, Champagne Victoire Brut Prestige NV will replace the Charles de Cazanove Brut Tradition, which has been poured since March 2024. This Pinot Noir-led blend scores a 3.9/5 on Vivino, with reviewers describing it as creamy and generous, with red apple, pear and lemon custard notes.
Interestingly enough, while the label on the bottle is changing, the producer isn’t. Victoire, Charles de Cazanove and Ernest Rapeneau, which SIA served when Premium Economy was launched in 2015, all belong to G.H. Martel & Co., the Rapeneau family’s champagne group.
Whyte & Mackay blended Scotch whisky will also be added in Premium Economy and Economy Class (this is a notable change from the current menus, which do not mention specific brands).
Couple dining and “distinctive touches” for Suites and First Class
Singapore Airlines has confirmed that its new First Class seat will allow for couple dining, a feature that’s been missing ever since the retirement of the first-generation Suites during the pandemic.
With the launch of SIA’s new First Class cabin products, customers travelling together can enjoy companion dining, with selected seats converted into a shared space where they can dine face-to-face.
-Singapore Airlines
We sort of knew this was coming already, thanks to a leaked First Class patent filing that popped up in November 2024 which showed a six-seat First Class cabin on the B777-9, each with an ottoman for couple dining. Still, it’s good to get official confirmation, and makes me wonder how much else of the patent filing made it to the final product.
Couple dining is something that SIA’s existing Suites and First Class seats don’t handle very well. With First Class, you’re dining side-by-side rather than face-to-face, and the shell of the seat means you need to lean forward to see your companion.
It’s even worse in Suites, where even in the double suites 1A/2A or 1F/2F, you’ll be staring across the bed at your partner during meal times instead of eating together.
It’s quite telling that when SIA wanted to showcase couple dining in Suites, they had to put one of the parties in an uncomfortable-looking position on the bed with a foldable tray!
As for the “distinctive touches” that are being teased for selected dishes, the press release is light on details, so we’ll need to wait and see.
In Suites and First Class, selected dishes may be presented with distinctive touches. Cabin crew may also offer beverage recommendations to complement customers’ meal selections.
-Singapore Airlines
That said, I don’t think you should expect tableside carvings or flambé. The most I can think of is pouring soup at the table, or perhaps finishing desserts with chocolate sauce (like one of those chocolate domes which melts open to reveal the dessert inside).
The big unveil is still to come
As welcome as these announcements are, it’s important to remember that the big unveil is yet to come.
Earlier this month, selected Solitaire PPS Club and PPS Club members received an invitation to witness the “next chapter in the Singapore Airlines travel experience”, which will take place in the first week of November 2026 at Marina Bay Sands.
Join us for an exclusive first look at our reimagined travel experience, where meticulous craftsmanship meets cutting-edge innovation, and every detail has been thoughtfully designed to elevate your journey.
-Singapore Airlines
This is set to be SIA’s largest product unveiling since the 2017 refresh of the A380 cabin products, and the stakes are high. The new seats are already several years behind schedule, due to delays to the Boeing 777X programme, and various supply chain and certification issues.
Rival carriers are already offering impressive new Business Class suites with privacy doors, and even Economy Class passengers are starting to get used to 4K screens, USB-C charging, Starlink internet and Bluetooth audio connectivity — all of which are unavailable on SIA.
In addition to the new seats, SIA also teased an elevated dining experience, a next-generation KrisWorld system, and new inflight soft furnishings and amenities. I’m actually a little surprised that they decided to hive off the new F&B offerings into a separate announcement — perhaps there’s just too much to cover in one event otherwise?
Interestingly, there’s also been no mention of caviar service in Business Class, which was hotly rumoured after a tender went up on the airline’s eProcurement portal in August 2025. Maybe this is also being saved for the November unveil, as it’d be quite the halo effect!
Conclusion
As Singapore Airlines gears up for its big product unveiling in November, it’s shared some big upgrades to the inflight dining experience, including new menu items, additional beverage selections, and new Christofle serviceware.
The airline has also confirmed that companion dining will be a feature of its new First Class, though it could still be some time before we see those seats in the wild, as the Airbus A350-900s that are due to be refit first do not have a First Class cabin.
But really, all eyes are on the November event, because in less than six weeks, we’ll finally learn what SIA has in store with its next-generation cabin products, and whether these can help it close the gap with the competition. I mean, Christofle plates are nice and all, but I’d wager the average passenger wants Starlink internet and USB-C ports more than anything!
