Singapore Airlines is introducing more than 100 new and refreshed dishes across all cabin classes under a new menu category called SIA Chefs’ Selection. The new dishes have begun rolling out progressively, with beverages, serviceware and service touches following from November 2026.
The airline is also adding new wine and spirits options, and rolling out custom-designed Christofle serviceware for Suites, First Class and Business Class. Selected dishes in Suites and First Class will come with distinctive presentation touches. The dining changes form one part of a broader end-to-end travel experience upgrade that Singapore Airlines will unveil in Singapore that same month.
The SIA Chefs’ Selection menus were developed by the airline’s in-house and guest chefs together with its catering partners. Singapore Airlines said the category brings together familiar flavours, regional dishes, reimagined classics and new creations.
The serviceware for premium cabins was designed with Christofle, the French tableware maker, and includes a version of the airline’s batik motif. New wine labels have been added for Suites, First Class and Business Class, alongside new spirits choices across all cabins.
Yeoh Phee Teik, senior vice president customer experience at Singapore Airlines, said: “At Singapore Airlines, in-flight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience – from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service. The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.”
Cabin crew in Suites and First Class may give beverage recommendations alongside the new dish presentations. The dining enhancements sit alongside other changes Singapore Airlines plans to unveil in November 2026.
