Dining is first as SIA readies November unveiling of upgraded travel experience

SINGAPORE, 30 SEPTEMBER 2026 —

Singapore Airlines (SIA) announced on 29 September that it will unveil an upgraded travel experience in Singapore in November, with the first changes to be revealed in the area of in‑flight dining.

The airline said it is introducing more than 100 new and revised appetisers, main courses and desserts across all cabin classes. The dishes fall under a new menu category called SIA Chefs’ Selection, developed by the airline’s in‑house and guest chefs with its catering partners. SIA said it has begun rolling out the new dishes progressively, with the remaining dining changes to be introduced from November.

Passengers in Suites, First Class and Business Class will receive new wine labels, while new spirits will be offered in all cabins. A selection of appetisers, main courses and desserts for First Class and Business Class passengers in SIA’s revamped inflight dining from November 2026 will be served on tableware made with French luxury house Christofle, incorporating a subtle version of SIA’s batik motif.

In Suites and First Class, selected dishes will be presented with “distinctive touches”, and cabin crew may recommend drinks to go with meals.

SIA senior vice‑president for customer experience Yeoh Phee Teik said in‑flight dining is “about much more than the meal itself”. He said the airline reviewed everything from menu design to crew service, guided by customer feedback and dining trends. The statement did not name specific dishes, wines or routes.

The announcement comes as SIA prepares to launch a broader upgrade of its travel experience in Singapore in November. The carrier said the upgrade will cover new cabin products, the KrisWorld entertainment system, amenities, high‑speed connectivity and ground services, but it gave no details on those other areas in its press release.

The focus on dining is the first to be announced, with the airline signalling that it will roll out the new menu items progressively before the full launch in November. The new SIA Chefs’ Selection will be available across all cabin classes, and the airline has begun introducing the new dishes in a phased manner.

The remaining dining changes will be introduced from November, with new wine labels for Suites, First Class and Business Class passengers and new spirits offered in all cabins. The revamped inflight dining will be served on tableware made with French luxury house Christofle, incorporating a subtle version of SIA’s batik motif. In Suites and First Class, selected dishes will be presented with “distinctive touches”, and cabin crew may recommend drinks to go with meals.

SIA’s senior vice‑president for customer experience Yeoh Phee Teik said the airline has reviewed everything from menu design to crew service, guided by customer feedback and dining trends. He said the airline’s focus is on creating an experience that goes beyond the meal itself. The statement did not name specific dishes, wines or routes.

Related: Singapore Airlines · Yeoh Phee Teik