Singapore Airlines Rolls Out 100-Plus Dishes Across All Cabins

Lobster gets the attention, but you won’t need a first-class ticket to taste Singapore Airlines’ latest dining refresh. The airline is introducing more than 100 new and refreshed dishes across all cabin classes through its SIA Chefs’ Selection program, alongside new beverages and Christofle tableware in selected premium cabins, according to Aircraft Interiors International.

The changes cover appetizers, main courses and desserts; that more-than-100 figure refers to dishes, not a combined tally of food and drinks. And while the premium-cabin menu includes Maine lobster and beef short rib, economy passengers are getting new options too, including spiced paneer, black pepper chicken and fish with yellow bean sauce.

Singapore Airlines’ dining rollout is already underway

November is the main milestone, but this isn’t an overnight menu swap. According to One Mile at a Time, Singapore Airlines has already begun progressively introducing the new dishes, with the remaining dining enhancements arriving from November 2026.

Aircraft Interiors International describes SIA Chefs’ Selection as a collaboration among the airline’s in-house chefs, guest chefs and catering partners. The brief spans familiar comfort food, regional favorites, reworked classics and new culinary ideas. Guest chefs include Monica Galetti, Nandu Jubany, Sanjeev Kapoor, Sid Sahrawat, Yoshihiro Murata and Zhu Jun.

That mix shows up in the menu itself: Irish stew sits alongside Cantonese noodles, while a Singaporean rojak salad shares the lineup with a reinterpreted prawn cocktail. It’s a broader approach than simply adding more luxury ingredients, although those certainly have their place up front.

The supplied reports don’t provide a route-by-route schedule or establish that every listed dish will be available on every flight. Treat these as examples of the expanded selection, not a guaranteed menu for a particular departure.

What’s changing in economy and premium economy?

One of the clearest examples of the program’s reach is Tandoor Roasted Paneer with Velvet Gravy. According to Aircraft Interiors International, it comes in distinct versions across the cabins, rather than being reserved for premium passengers.

In Suites, first class and business class, the paneer has a seasoned filling and tandoori spices, is baked in a clay oven, and comes with pasanda gravy, smoked eggplant, five-lentil curry and basmati rice with carrot and cauliflower. Economy and premium economy receive clay oven-baked paneer marinated in the same spices, with the same accompaniments.

Economy’s other highlighted additions are Roasted Chicken Breast with Black Pepper Sauce, served with lentil rice and roasted cashews, and Oriental-style Fish with Yellow Bean Sauce, Asian Greens, and Rice. The latter includes steamed rice, seasonal greens and sweetcorn, according to Aircraft Interiors International.

Premium economy leans into comfort food. Its Irish Lamb Stew features lamb slowly simmered with root vegetables, buttered cabbage scented with caraway seeds and new potatoes. Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables pairs chicken in a creamy sauce with pilaf, roasted peppers and squash.

Those are useful distinctions: the refresh reaches both cabins, but premium economy and economy aren’t simply receiving identical menus under a new name.

Business class gets regional favorites and vegetable-led mains

Business-class additions range from a refreshed prawn cocktail to jackfruit and cauliflower mains, according to Aircraft Interiors International. Retro Meets Modern Prawn Cocktail combines prawns and tangy cocktail sauce with Japanese cucumber, shaved fennel, seasonal rock melon and edible flowers.

Fusion Harmony Rojak, offered in business class as well as Suites and first class, takes a different direction. The Singaporean salad combines sweet, sour, spicy and umami flavors through ingredients including Sakura dried shrimp, cucumber, turnip, bean sprouts, roasted crullers, pineapple and starfruit. Fried beancurd absorbs the rojak sauce, while roasted peanuts add texture.

Among the main courses, roasted cauliflower steak comes with chimichurri, parsnip mustard purée and heirloom cherry tomatoes. Jackfruit Opor with Blue Pea Rice features young jackfruit slow-cooked in a rendang spice paste of lemongrass, galangal and toasted coconut, accompanied by nasi kerabu, fresh herb salad and galangal crumb.

There’s also a refreshed familiar favorite: Char Siew Wonton Noodle. Aircraft Interiors International reports that the pork belly is marinated overnight and roasted in three stages for deeper flavor and a caramelized glaze, then served with bamboo noodles and pork lard oil. That’s a more specific change than simply promising a better bowl of noodles.

Suites and first class add lobster, short rib and new tableware

For Suites and first-class passengers, Aircraft Interiors International highlights Lobster Royale, a lobster-led interpretation of the business-class prawn cocktail, and Poached Maine Lobster with Champagne Sauce. The main course pairs shell-on lobster with Savoy cabbage, grilled baby leeks, roasted sweet potatoes and champagne cream sauce.

Beef Short Rib Sambal Percik with Nasi Kerabu offers another option: braised beef glazed with a coconut-based sauce infused with lemongrass, galangal and chili. It comes with butterfly pea-colored rice, vegetable salad, toasted coconut and lime.

The presentation is changing, too. Aircraft Interiors International reports that Suites, first class and business class in the long-haul fleet will receive custom-designed Christofle serviceware featuring a discreet interpretation of SIA’s batik motif. The first-class designs draw inspiration from Christofle’s Malmaison Impériale collection.

New drinks, with different benefits by cabin

The beverage refresh follows a similar pattern: something across the cabins, with additional changes at the premium end. According to Aircraft Interiors International, new spirits options are planned throughout the aircraft, while new wine and champagne options are coming to Suites, first class and business class.

Suites and first-class wine selections include producers from Australia, France, Germany, Italy, New Zealand and the United States, among other locations. Those wines will be served in custom-designed Christofle glassware, including elongated-stem wine glasses and tulip-shaped champagne flutes. Cabin crew are trained to recommend beverages that complement passengers’ meal selections, the publication reports.

The expanded selection doesn’t replace every existing choice. Aircraft Interiors International says customers can still pre-order or choose from regular inflight menus, with special meals available for dietary, religious, medical and other requirements.

That’s the useful part beneath the fancy crockery: more dishes to consider, without abandoning the alternatives passengers may actually need. The lobster is a headline-grabber; the breadth of the menu is the more relevant change for travelers farther back.