Singapore Airlines revamps in-flight dining with 100+ dishes and new serviceware

Singapore Airlines (SIA) announced it is introducing more than 100 new and refreshed dishes across all cabin classes, along with new wine and spirits options and custom serviceware for its premium cabins.

The changes come under a new in-flight menu category called SIA Chefs’ Selection. 

The appetizers, main courses and desserts were developed by the airline’s in-house and guest chefs with its catering partners. According to the airline, the menu combines familiar comfort dishes, regional favorites, reworked classics and new creations.

SIA has already begun introducing the new dishes on a progressive basis. The remaining changes, including the new beverages, serviceware and onboard service elements, will be rolled out from November 2026.

Wine, spirits and batik-inspired Christofle serviceware

SIA is adding new wine labels in Suites, First Class and Business Class, as well as new spirits options across all cabin classes.

Meals in Suites, First Class and Business Class will also be served on new serviceware designed with Christofle, the French luxury tableware house. The design includes a subtle interpretation of the batik motif long associated with the airline.

In Suites and First Class, some dishes may be served with distinctive presentation touches, and cabin crew may suggest beverages to pair with passengers’ meal choices.

Dining upgrade leads into SIA’s end-to-end product revamp in November 2026

The dining changes are one part of a broader investment in SIA’s end-to-end travel experience. 

The  program also covers next-generation cabin products, the KrisWorld in-flight entertainment system, new amenities, high-speed connectivity and on-ground services. The airline said it plans to unveil the full experience in Singapore in November 2026.

Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore Airlines, said the airline reviewed every part of the dining experience, from menu design, seasonal ingredients and cooking techniques to beverage selection, presentation and cabin crew service. He said the review was guided by customer feedback, changing preferences and emerging dining trends.

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