Brief
Singapore Airlines adds more than 100 new dishes to in‑flight menu
The carrier's refreshed menu includes dishes like Fusion Harmony Rojak and poached Maine lobster with champagne sauce.
By Felo News Desk · Published
Singapore Airlines is rolling out more than 100 new and refreshed dishes across all cabin classes, the airline said on 29 September 2026. The menu refresh, part of a broader investment in the travel experience, will be introduced from November 2026 and includes expanded wine and spirits options as well as new custom‑designed serviceware.
What happened
The airline announced the addition of over 100 appetizers, main courses and desserts under the "SIA Chefs' Selection" label. Highlights include Fusion Harmony Rojak, a salad with Sakura dried shrimp and Japanese cucumber, a prawn cocktail, poached Maine lobster with champagne sauce, Cheng Tng jelly, tandoor‑roasted paneer with velvet gravy and roasted chicken breast with black pepper sauce. Meals in suites, first and business class will be served on serviceware created with French tableware maker Christofle.
What was said
Mr Yeoh Phee Teik, senior vice‑president of customer experience, told the Daily Mail, "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, cooking techniques to beverage selection, presentation and cabin crew service."
Key facts
- Singapore Airlines introduced over 100 new and refreshed dishes across all cabin classes. (dailymail.co.uk)
- The new menu will be rolled out from November 2026. (dailymail.co.uk)
- Meals in premium cabins will be served on serviceware designed with Christofle. (dailymail.co.uk)
Sources
- [1] dailymail.co.uk — originally reported as “World's top airline unveils 100 new dishes with revamped menu”
