Singapore Airlines is giving its dining experience a significant refresh, with new dishes, wines and spirits, plus custom-designed serviceware from French luxury tableware brand Christofle. There’s much for foodies to look forward to, especially in Business and First Class. But Economy and Premium Economy aren’t being left out either.
The changes form part of a broader investment in Singapore Airlines’ end-to-end travel experience, including all-new Business Class seats that will be unveiled later in 2026.
What’s cooking on the new menu?
At the centre of the refresh is Chefs’ Selection, a new menu category featuring more than 100 new and refreshed courses across all cabins. Headlining First Class is a distinctly crustacean-heavy roster including a Lobster Royale starter and poached Maine lobster with Champagne sauce main course.
Business Class passengers can expect new dishes including a ‘Retro Meets Modern’ Prawn Cocktail, while the main course selection includes roasted cauliflower steak with chimichurri, char siew wonton noodles and a Business Class interpretation of tandoor-roasted paneer.
Dessert gets a Singaporean touch too, with Business Class passengers offered a refreshed version of Cheng Tng, a traditional Chinese dessert featuring longan, red dates, lotus seeds, barley and snow fungus.
There’s not too much different in Premium Economy and Economy. Expect staples such as Irish lamb stew in Premium Economy and roasted chicken breast with black pepper sauce in Economy.
The popular ‘Book the Cook’ program will continue alongside the new menus, allowing eligible Premium Economy, Business Class and First Class passengers to pre-order from an expanded selection of dishes.
Interestingly, a handful of dishes will be present in every cabin class, but with different interpretations. Take the aforementioned classic Singaporean dessert soup, Cheng Tng.
In First Class and Suites, that’s reimagined as Cheng Tng Gelée Tremblante, served with longan-infused jelly. Business Class passengers can slurp up a bowl of classic Cheng Tng, while Economy and Premium Economy passengers might find a Cheng Tng jelly.
How about the bubbles?
Although serving Dom Pérignon in the skies is strictly exclusive to Emirates, Singapore Airlines is no slouch in the French fizz department either. First Class and Suites passengers will continue to enjoy a top-notch roster of Champagnes, including:
- Krug Grande Cuvée
- Louis Roederer Cristal
- Taittinger Comtes de Champagne
- Charles Heidsieck Blanc des Millénaires
- Bollinger La Grande Année
In Business Class, you’ll find either Charles Heidsieck Brut Réserve NV or Piper-Heidsieck Vintage, while in Premium Economy, Champagne Victoire Brut Prestige NV is poured (a rarity for that cabin class). New Business Class spirits include Bowmore 19 Year Old Pinot Noir Cask Finish Scotch, Roku Botanical Kasane Edition gin and Danzka Forty vodka.
One of the more noticeable changes will be on the tray table, with Singapore Airlines introducing custom-designed chinaware from Christofle in Suites, First Class and Business Class. It seems that stemmed wine glasses will be making a return, taking over from the current non-stemmed versions.
New menus rolling out from now
Singapore Airlines has already begun progressively introducing the new dishes, while the remaining dining enhancements, including the new beverages and serviceware, will roll out from November 2026.
We’ve long been fans of Singapore Airlines’ unique take on dining – particularly with Asian comfort dishes such as noodle soups and hawker fare such as satay. The refreshed menu keeps that trend going, but also with the addition of finer touches in First Class and Suites.
New menu images courtesy of Singapore Airlines. Inflight images by Brandon Loo.
