Singapore Airlines is upgrading its onboard dining experience, unveiling an extensive refresh of its inflight dining program. The upgrade, which is taking place across all cabins, introduces more than 100 new and enhanced dishes, premium wines and spirits. But it’s not just the dishes. The airline is also rolling out other dining enhancements, such as new beverages, serviceware, and onboard service touches.
This is particularly the case in the premium cabins. For example, there will be Custom-designed Christofle serviceware for Suites, First Class, and Business Class. In addition, selected dishes will be presented with distinctive touches in Suites and First Class
The enhanced dining experience forms part of Singapore Airlines’ broader commitment to premium travel, ahead of the airline’s next-generation Business Class seats scheduled to debut in late 2026.
Singapore Airlines Launches New ‘Chefs’ Selection’ Menus
At the heart of the dining refresh is Chefs’ Selection, a new culinary concept featuring over 100 new and reimagined dishes across First Class, Business Class, Premium Economy and Economy.
First Class and Suites passengers will enjoy some of the most ambitious additions, with a menu showcasing premium seafood and fine dining presentation. Highlights include:
- Lobster Royale, an elevated take on the classic prawn cocktail
- Citrus-marinated lobster starter
- Poached Maine lobster served with Champagne sauce
- Sous-vide chicken thigh roulade
- Beef Short Rib Sambal Percik with Nasi Kerabu
- Cheng Tng Gelée Tremblante with longan-infused jelly and red date sherbet
The refreshed First Class menu balances Singapore Airlines’ signature Asian influences with contemporary international fine dining.
First Class Poached Maine Lobster with Champagne Sauce 
First Class Citrus-Marinated Lobster 
First Class Lobster Royale and Business Class Retro Meets Modern Prawn Cocktail 
First Class Beef Short Rib Sambal Percik with Nasi Kerabu 
First Class Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth 
First Class Cheng Tng Gelée Tremblante
New Business Class Dishes Blend Tradition and Innovation
Business Class travellers will also see significant enhancements to the onboard menu.
Among the new starters is the airline’s ‘Retro Meets Modern’ Prawn Cocktail, while main courses include a mix of international and Asian-inspired dishes such as:
- Char siu wonton noodles
- Roasted cauliflower steak with chimichurri
- Tandoor-roasted paneer
- Jackfruit Opor with blue pea rice
- Vegetarian Nasi Padang featuring jackfruit rendang and fried tempeh
Comfort-food favourites remain a key part of the Singapore Airlines experience, with dishes such as Singapore-style prawn noodle soup continuing to showcase local flavours.
Desserts are also receiving a refresh. For example, there is Cheng Tng, the traditional Chinese sweet soup made with longan, red dates, lotus seeds, barley and snow fungus.
Premium Economy and Economy Still Get Upgraded Dining
While the most notable changes are focused on the premium cabins, Premium Economy and Economy passengers are not being overlooked.
Premium Economy travellers can expect options such as:
- Irish lamb stew
- Chicken stroganoff
In Economy, passengers will continue to enjoy hearty meals including:
- Roasted chicken breast with black pepper sauce
- Oriental-style fish served with rice and vegetables
Singapore Airlines will also continue its popular Book the Cook service, allowing eligible Premium Economy, Business Class and First Class passengers to pre-order from an expanded range of meals before departure.
Signature Dishes Appear Across Every Cabin
One of the most interesting aspects of the new menu is how Singapore Airlines has adapted several signature dishes for different cabin classes.
One example is Cheng Tng.
- First Class and Suites receive an elevated Cheng Tng Gelée Tremblante with longan-infused jelly.
- Business Class passengers are served a traditional bowl of Cheng Tng.
- Premium Economy and Economy travellers may receive a simplified Cheng Tng jelly version.
Similarly, dishes such as tandoor-roasted paneer will appear throughout multiple cabins, tailored to each class’s service style.
Premium Champagnes and New Spirits Take Flight
Singapore Airlines continues to maintain one of the strongest inflight Champagne programs in commercial aviation.
First Class and Suites passengers will continue to enjoy an impressive rotating selection that includes:
- Krug Grande Cuvée
- Louis Roederer Cristal
- Taittinger Comtes de Champagne
- Charles Heidsieck Blanc des Millénaires
- Bollinger La Grande Année
Business Class passengers can expect either Charles Heidsieck Brut Réserve NV or Piper-Heidsieck Vintage, while Premium Economy travellers are offered Champagne Victoire Brut Prestige NV, an uncommon luxury in the cabin’s category.
New premium spirits joining the Business Class bar include:
- Bowmore 19 Year Old Pinot Noir Cask Finish Scotch Whisky
- Roku Botanical Kasane Edition Gin
- Danzka Forty Vodka
Luxury Christofle Tableware Arrives Onboard
Beyond food and beverages, Singapore Airlines is enhancing the visual dining experience with custom-designed tableware from Christofle, one of France’s most respected luxury tableware houses.
The new serviceware will be introduced in Suites, First Class and Business Class, alongside the return of traditional stemmed wine glasses, replacing the airline’s current stemless design.
Rollout Begins Across the Singapore Airlines Network
Singapore Airlines has already started introducing selected dishes across its network. The remaining enhancements, including new beverage offerings and Christofle serviceware, are expected to be progressively rolled out from November 2026.
For travellers who already appreciate Singapore Airlines’ renowned satay service, noodle soups and Asian comfort food, the refreshed menus represent a welcome evolution. The airline has retained its signature regional flavours while adding a more refined, restaurant-quality experience in its premium cabins.
