With many of an airline’s business passengers also regularly traveling with their competitors from around the world, the food served aboard is often the main way for a carrier to stand out and be remembered for offering a luxury experience.
As the airline is for some also the first introduction to anew country, the in-flight menu is also a way for the carrier to show off its nation through its cuisine. Air France serves guests in different fare classes French classics such as macarons and foie gras while Korean Air and Japan Airlines are well-known for serving dishes like the bibimbap and bento boxes with sushi, sashimi and soba noodles, respectively.
Singapore Airlines, the flag carrier of the Southeast Asian city-state running what is currently the longest flight in the world with its 19-hour JFK-Singapore route, just announced a menu overhaul that will see it add more than 100 new and reworked dishes across fare classes on its flights.
Singapore Airlines to bring more than 100 new and reworked dishes to its flights
The carrier’s new menu is meant to spotlight Singapore’s vibrant food cuisine influenced by the blend of Chinese, Malay, and Indian cultures of its citizens.
The new dishes include dishes like a poached Maine lobster with champagne sauce served in the suites and first class on its long-haul flights and slow-cooked jackfruit in a rendang coconut and lemongrass paste in business class flights.
For travelers across fare classes, a tandoori roasted paneer with velvet gravy will be offered in two different versions — passengers in Suites, First and Business will be served a special version with pasanda gravy, smoked eggplant and a five-lentil curry while those in premium and regular economy will get the curry dish alone served over basmati rice.
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For more international versions, an Irish Lamb Stew and Chicken Stroganoff will be served as the premium economy main course while the vegetarian option is a roasted cauliflower steak with chimichurri sauce and parsnip mushroom purée.
For the highest fare classes, Singapore Airlines is also partnering with French luxury tableware and silverware brand Christofle for the dishes on which the food will be served.
Singapore Airlines
“Evolving preference and emerging dining trends”: Singapore Airlines on new in-flight dishes
The new food menu will be paired with a selection of premium wines, champagnes and liquors from countries such as France, Italy, Australia, New Zealand and the U.S.
Some of the new offerings include Krug Grande Cuvée and Louis Roederer Cristal in first class and Charles Heidsieck Brut Réserve NV and Piper-Heidsieck Vintage in business class.
The new drink offerings will be available on flights from November 2026 while the dishes will be rolled out progressively through the fall and into 2027 following an unveiling event in Singapore.
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“Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience […],” Yeoh Phee Teik, senior vice president of the customer experience at Singapore Airlines, said in a statement on the new menu. “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.”
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