Dining at 35,000 feet is Singapore Airlines’ second signature after the sarong kebaya — and in 2026 the airline is rolling out its biggest catering refresh in years. The new SIA Chefs’ Selection spans over 100 new and refreshed dishes across all cabins: poached Maine lobster with champagne sauce in First Class, char siew wonton noodles in Business, Irish lamb stew in Premium Economy, and roasted chicken with black pepper sauce in Economy.

The real power move, though, remains Book the Cook — the pre-order service letting premium-cabin passengers reserve restaurant-grade mains before they fly. Think of it as the in-flight equivalent of ordering off the Din Tai Fung menu: the xiao long bao precision, minus the queue. And for travellers who land hungry at Changi, the McDonald’s menu at the arrival halls is the classic first meal back on the ground.

The Singapore Airlines inflight menu broken down cabin by cabin — what economy actually gets, the Business satay service, Suites fine dining — plus exactly how Book the Cook works and the special-meal ordering rules.

Singapore Airlines Inflight Menu by Cabin Class
Book the Cook: Singapore Airlines Pre-Order Menu
- How Book the Cook Works
- Signature Book the Cook Dishes
Special Meals & Drinks On Board
Tips: Eating Well on Singapore Airlines
Frequently Asked Questions About the Singapore Airlines Inflight Menu
Conclusion

Singapore Airlines Inflight Menu by Cabin Class

Every cabin eats, but the experience scales dramatically from Economy to Suites. All meals and drinks are included in the fare — there are no prices because there is no bill. The 2026 refresh adds the Chefs’ Selection across cabins alongside the long-running Book the Cook programme.

Suites & First Class

The top of the pyramid. New First Class dishes include poached Maine lobster with champagne cream sauce, beef short rib sambal percik with nasi kerabu, sous-vide chicken thigh roulade, and a retro-modern lobster cocktail starter. Desserts run to cheng tng gelée and apple trompe-l’œil. Serviceware is now custom Christofle, and first-class champagne is poured from tulip glasses.

Course	Sample Dishes	Price
Starter	Fusion Harmony Rojak; Lobster Royale	Included in fare
Soup	Lobster Bisque	Included in fare
Main	Poached Maine Lobster with Champagne Sauce; Beef Short Rib Sambal Percik with Nasi Kerabu; Sous-Vide Chicken Roulade	Included in fare
Dessert	Cheng Tng Gelee; Apple Trompe-l’oeil	Included in fare

Business Class

Hearty and increasingly local. New mains include Singapore-style prawn noodle soup, Cantonese-style char siew wonton noodles, roasted cauliflower steak with chimichurri, and jackfruit opor with blue pea rice. Starters feature fusion harmony rojak and a retro-modern prawn cocktail. Guest chefs — Monica Galetti, Sanjeev Kapoor, Yoshihiro Murata and others — contribute seasonal menus on selected routes.

Course	Sample Dishes	Price
Starter	Fusion Harmony Rojak; Retro-Modern Prawn Cocktail	Included in fare
Main	Singapore-Style Prawn Noodle Soup; Char Siew Wonton Noodle; Jackfruit Opor with Blue Pea Rice; Roasted Cauliflower Steak	Included in fare
Dessert	Cheng Tng; Seasonal Guest-Chef Desserts	Included in fare

Premium Economy

A genuine step up from Economy. Irish lamb stew and chicken stroganoff with aromatic pilaf rice headline the refreshed Premium Economy mains, served on upgraded tableware with a more generous drinks selection than Economy.

Course	Sample Dishes	Price
Main	Irish Lamb Stew; Chicken Stroganoff with Aromatic Pilaf Rice	Included in fare
Dessert	Cheng Tng Jelly	Included in fare

Economy Class

No one goes hungry. Economy mains include roasted chicken breast with black pepper sauce and oriental-style fish with yellow bean sauce, alongside the standard international and Asian options that rotate by route. A cheng tng–inspired jelly dessert appears across the lower cabins.

Course	Sample Dishes	Price
Main	Roasted Chicken Breast with Black Pepper Sauce; Oriental-Style Fish with Yellow Bean Sauce	Included in fare
Dessert	Cheng Tng Jelly	Included in fare

Economy: What You Actually Get

Economy on SQ eats better than most airlines’ premium economy: a hot main with appetiser, bread roll, dessert and a full drinks run — beer, wine and spirits included. Long-haul menus rotate, and the dessert often includes ice cream. It is the reason SQ consistently tops catering rankings; the baseline is simply higher.

Premium Economy & Business: The Step Up

Premium Economy gets an expanded menu and Book the Cook access; Business adds the full pre-order selection, champagne, and the famous satay service — chicken and mutton skewers with peanut sauce, served as the meal opener. The satay is the most talked-about dish at 35,000 feet for a reason; it should not work at altitude, and yet it does.

Suites & First: Fine Dining at Altitude

The pointy end is a restaurant: caviar service, lobster thermidor among the Book the Cook legends, vintage champagne, and crew trained to plate like a dining room. The Book the Cook menu — created with the airline’s culinary panel — is the move; it is a separate, better menu than the standard offering, and it costs nothing extra.

Special Meals: Order Ahead

Vegetarian (including vegan and Jain), halal (MOML), kosher, gluten-free, low-sodium, child meals and more — all available if ordered at least 24 hours before departure through Manage Booking. The special meals are prepared separately and served first, which regulars treat as a perk in itself. Do not leave it to the airport; the 24-hour cutoff is real.

Book the Cook: Singapore Airlines Pre-Order Menu

Book the Cook lets Suites, First Class, Business Class and Premium Economy passengers pre-order their main course from an expanded menu — from 24 hours up to several weeks before departure, depending on the route. It guarantees the dish of choice instead of the onboard lottery, and the selection goes well beyond the standard tray options.

How Book the Cook Works

Order through the Singapore Airlines website or app after booking, choosing from Singaporean signatures, international classics, wellness options and destination-inspired dishes. Orders typically close 24 hours before departure. It is complimentary — the only cost is remembering to do it in time.

Step	Details	Price
Eligibility	Suites, First, Business, Premium Economy	Included in fare
Ordering	Via SIA website or app after booking	Included in fare
Deadline	Typically 24 hours before departure	Included in fare

Signature Book the Cook Dishes

The roster leans into Singaporean icons: lobster thermidor–style creations, nasi lemak–inspired plates, and chef collaborations. Tandoor-roasted paneer appears in different interpretations across every cabin. Menus vary by departure city, so the Singapore-outbound selection differs from, say, the London-outbound one.

Category	Sample Dishes	Price
Singaporean	Nasi Lemak-inspired plates; Laksa-style creations	Included in fare
International	Lobster Thermidor-style; Tandoor-Roasted Paneer	Included in fare
Wellness	Lighter, balanced chef-designed options	Included in fare

Special Meals & Drinks On Board

Singapore Airlines caters to an unusually wide range of dietary needs: halal (all meals on Singapore-outbound flights are halal-certified), vegetarian, vegan, gluten-free, diabetic, kosher and more — pre-orderable as special meals. The bar carries champagne in premium cabins, a solid wine list, spirits including a bespoke Japanese whisky blend, and the full range of soft drinks, juices, coffee and TWG-style teas.

Tips: Eating Well on Singapore Airlines

Three rules. One: use Book the Cook — it is free, it is better than the standard menu, and premium-cabin passengers who skip it are leaving the best food on the table; order up to 24 hours before departure. Two: order special meals ahead rather than hoping — halal, vegan, kosher and medical diets are all covered with notice. Three: in Business and First, do not fill up before the satay; it is the signature for a reason. And the evergreen tip — hydrate, go easy on the alcohol at altitude, and save room: SQ feeds you more than you expect.

Frequently Asked Questions About the Singapore Airlines Inflight Menu

Singapore Airlines’ pre-order meal service: choose from an expanded chef-created menu — including signatures like lobster thermidor — up to 24 hours before departure. Available in Suites, First, Business and Premium Economy, at no extra cost. It is strictly better than the standard menu.

Yes, in every cabin — meals, snacks and drinks (including beer, wine and spirits) are included in the fare. Economy gets a full hot meal service; premium cabins get multi-course dining with champagne.

Yes — order the Muslim meal (MOML) at least 24 hours before departure via Manage Booking. It is prepared to halal requirements and served first. Kosher, Hindu vegetarian and Jain meals are similarly available on request.

Chicken and mutton satay with peanut sauce, served as the meal opener in Business, First and Suites — arguably the most famous dish served at cruising altitude. If you are up front, do not fill up beforehand.

Yes — vegetarian, vegan, Jain and other special meals are available when ordered at least 24 hours ahead. They are prepared separately and served before the standard service.

Beer, wine, spirits and soft drinks in all cabins; champagne and premium wines in Business and above. At altitude alcohol hits harder, so the crew — and seasoned flyers — suggest pacing yourself and hydrating.

Yes — the economy tray includes a dessert course, often ice cream on longer routes, alongside the appetiser, bread roll and hot main. The catering is a level above most competitors’ economy.

Conclusion

The singapore airlines inflight menu guide for 2026: Book the Cook is the single best move — pre-order up to 24 hours out in premium cabins, free, and better than the standard menu. The satay service remains the most famous thing served at 35,000 feet; special meals cover halal to vegan with notice; and economy eats properly too. For food at altitude, no airline does it better — order early and eat well.

Singapore Airlines Inflight Menu 2026: Book the Cook, Cabins & Guide