What Does Singapore Airlines Serve? Complete In-Flight Menu Guide

ByJulien Royer

Dining at 35,000 feet just got a serious upgrade. Singapore Airlines is rolling out more than 100 new and refreshed dishes across every cabin class under its new SIA Chefs’ Selection banner — developed with guest chefs Monica Galetti, Sanjeev Kapoor, Yoshihiro Murata, Nandu Jubany, Sid Sahrawat and Zhu Jun, and already appearing on flights progressively through 2026.

The highlights: First Class and Suites get Poached Maine Lobster with Champagne Sauce, Beef Short Rib Sambal Percik with Nasi Kerabu and a Cheng Tng reimagined as gelée. Business Class serves Char Siew Wonton Noodle, Roasted Cauliflower Steak with Chimichurri and Jackfruit Opor with Blue Pea Rice. Premium Economy keeps the Irish Lamb Stew; Economy keeps the Roasted Chicken Breast with Black Pepper Sauce. Prefer to keep your feet on the ground? The SQ menu covers the airline’s ground-side dining.

Book the Cook continues alongside the refresh — pre-ordering main courses for Suites, First, Business and Premium Economy passengers. If you’re craving something different after landing, the PUTIEN menu is worth a look for its Fujian signatures. Here is the full 2026 in-flight dining guide, cabin by cabin.

Singapore Airlines first class in-flight dining

Singapore Airlines In-Flight Menu: Suites & First Class

The flagship cabins, with Christofle serviceware and the SIA-exclusive Komoro blended whisky from Japan.

First Class Starters

Fusion Harmony Rojak — Singaporean salad with sakura dried shrimp, Japanese cucumber, turnip, bean sprouts, pineapple and starfruit — and the Lobster Royale, a retro-modern take on the prawn cocktail.

DishCabin
Fusion Harmony RojakSuites / First
Lobster Royale (retro-modern prawn cocktail)Suites / First
Singapore Airlines economy class meal tray

First Class Mains

Poached Maine Lobster with Champagne Sauce (slow-poached in shell, Savoy cabbage, champagne cream), Beef Short Rib Sambal Percik with Nasi Kerabu, and Sous-vide Chicken Thigh Roulade with chicken and pearl barley broth.

DishCabin
Poached Maine Lobster with Champagne SauceSuites / First
Beef Short Rib Sambal Percik with Nasi KerabuSuites / First
Sous-vide Chicken Thigh RouladeSuites / First
Tandoor Roasted Paneer with Velvet GravySuites / First / Business

First Class Desserts

Cheng Tng Gelée Tremblante — the classic Singaporean dessert soup reimagined as a longan-infused jelly — plus a glowing-up apple crumble.

DishCabin
Cheng Tng Gelée TremblanteSuites / First
Apple Crumble (reimagined)Suites / First

Singapore Airlines Menu: Business Class

The strongest lineup yet for the middle cabin — bolder bronze-gold batik tableware included.

Business Class Starters

Fusion Harmony Rojak and the retro-modern prawn cocktail open the meal; the drinks list adds Bowmore 19 Pinot Noir Cask and Roku Botanical Kasane gin.

DishCabin
Fusion Harmony RojakBusiness
Prawn Cocktail (retro meets modern)Business

Business Class Mains

Char Siew Wonton Noodle (pork belly marinated overnight, roasted in three stages), Roasted Cauliflower Steak with Chimichurri on parsnip mustard purée, and Jackfruit Opor with Blue Pea Rice — a standout meat-free option.

DishCabin
Char Siew Wonton NoodleBusiness
Roasted Cauliflower Steak with ChimichurriBusiness
Jackfruit Opor with Blue Pea RiceBusiness
Tandoor Roasted Paneer with Velvet GravyBusiness

Business Class Desserts

Classic Cheng Tng — the cold, sweet longan dessert soup — plus Tandoor Roasted Paneer with Velvet Gravy as a cross-cabin option.

DishCabin
Classic Cheng TngBusiness

Singapore Airlines Menu: Premium Economy & Economy

No one goes hungry in the back of the plane — the new menus hold their own.

Premium Economy Menu

Irish Lamb Stew and Chicken Stroganoff with Aromatic Pilaf Rice and roasted vegetables headline, with Cheng Tng Jelly and clay-oven Tandoor Roasted Paneer for dessert and variety. Whyte & Mackay Scotch joins the bar.

DishCabin
Irish Lamb StewPremium Economy
Chicken Stroganoff with Aromatic Pilaf RicePremium Economy
Tandoor Roasted PaneerPremium Economy / Economy
Cheng Tng JellyPremium Economy / Economy

Economy Menu

Roasted Chicken Breast with Black Pepper Sauce, Oriental-style Fish with Yellow Bean Sauce, Tandoor Roasted Paneer with the same spiced marinade as the premium cabins, and Cheng Tng Jelly to finish.

DishCabin
Roasted Chicken Breast with Black Pepper SauceEconomy
Oriental-style Fish with Yellow Bean SauceEconomy
Tandoor Roasted PaneerEconomy
Cheng Tng JellyEconomy

Book the Cook & SIA Chefs’ Selection

How to lock in your meal before you board.

Book the Cook

The pre-order programme continues for eligible Suites, First Class, Business Class and Premium Economy passengers — an expanded selection of Singaporean dishes, international options, wellness choices and destination-inspired creations, reservable before the flight.

OptionEligibility
Book the Cook pre-order mainsSuites / First / Business / Premium Economy
SIA Chefs’ Selection regular menuAll cabins
Special meals (dietary, religious, medical)All cabins (pre-order)

Special Meals

Beyond the standard menus, SIA offers a full range of pre-orderable special meals for dietary, religious and medical needs — from vegetarian and vegan to diabetic and child meals.

Meal TypeNotes
Vegetarian / VeganPre-order available
Diabetic / Low-salt / Gluten-freePre-order available
Child / Infant mealsPre-order available

Singapore Airlines Menu Prices

All in-flight meals are included in the fare — there is no separate menu pricing on board. Tables below show the 2026 SIA Chefs’ Selection lineup by cabin.

Frequently Asked Questions About Singapore Airlines In-Flight Menu

Book the Cook lets premium-cabin passengers pre-select their main course from an extended menu curated by SIA’s International Culinary Panel. Reserve at least 24 hours before departure (48 hours on some long-haul routes) through the SIA website or app. It is available in Premium Economy, Business and First Class, but only on flights departing selected airports.

The Lobster Thermidor is the legend — a decadent pre-order favourite on long-haul Business and First menus that devotees plan flights around. From Singapore, local signatures like Nonya Nasi Padang, prawn and chicken laksa, and Singapore Chicken Rice draw equal loyalty. Ex-Singapore menus run to 46 Book the Cook dishes across seven cuisines.

Yes — hot meals are complimentary in every cabin, including economy, with a choice of mains on longer flights plus full beverage service. Premium Economy gets an enhanced service with champagne and Book the Cook access. You never pay extra for standard meals; only pre-order upgrades beyond the included menu would cost more.

Singapore Airlines offers 24 special meals covering vegetarian, vegan, halal, kosher, gluten-free and medical diets. Request at least 24 hours before departure (48 hours for some types and destinations) via Manage Booking. Special meals are complimentary and are served before the standard service.

Champagne, red and white wines, spirits, cocktails, beer and TWG tea are complimentary across all cabins. Suites and First Class pour prestige labels including Dom Pérignon on select routes. The wine list is curated by route and refreshed regularly, so the pours differ between, say, Sydney and Tokyo departures.

No — it operates only from selected departure airports such as Singapore, Paris and Beijing, and availability varies by route and cabin. Short regional hops may offer a reduced pre-order list or none at all. Always check the Book the Cook menu for your specific flight number before counting on it.

Conclusion

The Singapore Airlines menu remains the benchmark for eating at 35,000 feet: complimentary dining in every cabin, a 46-dish Book the Cook list ex-Singapore, and signatures like Lobster Thermidor that people genuinely plan trips around. Pre-order 24 hours out, request special meals early, and treat the wine list as part of the entertainment.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *