Singapore Airlines started serving more than 100 new and refreshed dishes across every cabin on 29 September, branding the rollout SIA Chefs' Selection and leading with poached Maine lobster and beef short rib sambal percik in Suites and First Class.
The carrier said in-house chefs and catering partners developed the menus with regional flavours in mind, from jackfruit opor in Business Class to roasted chicken breast in Economy. Dishes are appearing progressively across the network rather than on a single switch-over night.
What premium cabins get first
Suites and First Class passengers can order poached Maine lobster shell-on with Savoy cabbage, baby leeks, sweet potatoes and champagne cream sauce. The beef short rib sambal percik plate pairs braised rib glazed with coconut, lemongrass and chilli with nasi kerabu coloured by butterfly pea flower and a vegetable salad. CNA Lifestyle photographs released with the launch show both mains plated on white china without the old lacquer boxes some long-haul flyers remember from pre-pandemic service.
Business Class adds Singapore-style prawn noodle soup, char siew with wanton noodles and Indonesian vegetarian nasi padang among refreshed options. Premium Economy picks up Irish lamb stew and chicken stroganoff, while Economy rotates roasted chicken and an oriental-style fish with yellow bean sauce.
Why the airline timed the rollout now
Senior Vice President Customer Experience Yeoh Phee Teik said the menus aim to pair comforting flavours with the product upgrade the airline plans to detail in Singapore during November. Mothership reported that new drinks and tableware land from 8 November, aligning inflight dining with seat and entertainment hardware arriving later in the year.
For Changi-origin passengers, the practical question is which flight still carries the legacy menu. Singapore Airlines has not published a route-by-route calendar; frequent flyers should check the pre-order portal 48 hours before departure once their booking class opens online ordering.
Hawker flavours at 35,000 feet
The sambal percik main is the clearest nod to Nusantara kitchens, but Business Class's prawn noodle soup and Economy's yellow bean fish echo hawker staples many residents eat weekly. That localization matters for a hub carrier selling Singapore as a food destination: tourists who sample Lau Pa Sat on a layover can now see similar spice profiles before landing.
Vegetarian and halal-friendly options expanded in the same release, though travellers with strict dietary certifications should still request special meals at booking. Wine lists in forward cabins will change in November; until then, existing cellar labels remain on board.