Singapore Airlines adds 100 new dishes, more wines and Christofle tableware
The new menus are rolling out now, with new beverages, custom Christofle serviceware and new service touches in Suites and First Class following in November. Here's what changes in each cabin.
Singapore Airlines is refreshing what it serves in the air. More than 100 new or reworked dishes are arriving across all cabins, with new wines and spirits, custom Christofle tableware and some service changes following from November, according to the airline's Sept. 29 announcement.
The airline says the changes come from a review of the whole dining experience, not just the food. Senior vice president for customer experience Yeoh Phee Teik put it this way: "In-flight dining is about much more than the meal itself."
The food#
The centerpiece is a new menu category called SIA Chefs' Selection. These dishes were developed by Singapore Airlines' in-house chefs working with its guest chefs and the airline's catering partners. The release counts more than 100 new and refreshed appetizers, main courses and desserts across all cabin classes.
An annex to the release names the guest chefs: Monica Galetti from the U.K., Nandu Jubany from Spain, Sanjeev Kapoor from India, Sid Sahrawat from New Zealand, Yoshihiro Murata from Japan and Zhu Jun from China.
It also gives examples by cabin. Suites and First Class get Lobster Royale as a starter, poached Maine lobster with Champagne sauce, beef short rib sambal percik with nasi kerabu, and a sous-vide chicken thigh roulade. Business Class gets a prawn cocktail the airline bills as "retro meets modern," a roasted cauliflower steak with chimichurri, jackfruit opor with blue pea rice and char siew wonton noodles. A rojak appetizer appears in Suites, First and Business.
Premium Economy gets Irish lamb stew and chicken stroganoff with pilaf rice. Economy gets roasted chicken breast with black pepper sauce and an Oriental-style fish with yellow bean sauce. A tandoor-roasted paneer runs across all classes, and variations of cheng tng, a Singaporean dessert soup, appear in every cabin.
The new dishes are already appearing on flights, and the rollout continues progressively. Singapore hasn't said which routes get which dishes first.
The drinks#
Suites, First Class and Business Class get new wine labels. Every cabin, including Premium Economy and Economy, gets new spirits options. The annex lists the Champagnes in the premium cabins: Krug Grande Cuvée, Louis Roederer Cristal, Taittinger Comtes de Champagne, Charles Heidsieck, Bollinger La Grande Année, Piper-Heidsieck and Champagne Victoire. Spirits named include Komoro blended whisky, Bowmore 19, Roku gin and Danzka vodka.
In Suites and First Class, the release says cabin crew may also offer drink recommendations to match what you've ordered. That is a small change, but it moves the service closer to a restaurant's. The new beverages arrive from November.
The tableware#
Also from November, Suites, First Class and Business Class will be served on tableware designed for Singapore Airlines with Christofle, the French silversmith. The pieces carry a subtle version of the batik pattern that appears on the airline's cabin crew uniforms. The glassware is new too, with elongated stems and tulip-shaped Champagne glasses, per the annex. Selected dishes in Suites and First Class will be plated with what the airline describes as distinctive presentation touches.
The choice signals that the airline is thinking about the table, not just the plate. It fits a wider push: the release describes the dining update as one pillar of a broader investment that also covers next-generation cabins, the KrisWorld entertainment system, new amenities and high-speed connectivity, which the airline says it will unveil in Singapore in November 2026.
What it means for premium passengers#
Singapore Airlines already has a strong reputation for in-flight food, and its Book the Cook program, which lets premium passengers pre-order from an extended menu, is one of the most popular features of its business and first-class product. The announcement doesn't mention Book the Cook, so it's not clear whether the Chefs' Selection dishes will be available for pre-order or only from the standard menu.
The timing lines up with the airline's European expansion. Madrid and Munich join the network on Oct. 26, and Gatwick and Milan go daily the day before. The November tableware launch means the new routes will get the full refreshed experience within weeks of starting.
The lounge connection#
For Singapore Airlines, dining on the ground and in the air are two halves of the same product. Our directory lists the SilverKris First Lounge in Terminal 3 at Changi with eight showers and a cocktail bar, and the SilverKris Business Lounge next to it with 15 showers. The airline's own SilverKris magazine describes a live cooking station in the Terminal 3 lounge serving laksa. The airline hasn't said whether any Chefs' Selection dishes will appear in the lounges.
If you're flying Suites or First, the practical advice stays the same: eat a light meal in the lounge, then save room for the onboard menu, which is where the Christofle and the new dishes will be. Access to the SilverKris lounges follows cabin and KrisFlyer status.
What I'm watching#
Three things remain unanswered:
- Which routes and cabins get the new dishes first. The airline says the rollout is progressive but hasn't given an order.
- Whether Book the Cook expands to include Chefs' Selection dishes.
- Whether Premium Economy, which gets new spirits but isn't mentioned for tableware, sees any change to its serviceware.
We'll update this story once the November changes land and the airline publishes the final menus. See all Singapore Airlines lounges.
Related reading#
Cite this article
Patrick Karsh. “Singapore Airlines adds 100 new dishes, more wines and Christofle tableware.” Lounge Frog. Published 2026-10-06. Updated 2026-10-14. https://www.loungefrog.com/news/singapore-airlines-new-dining-christofle-2026
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