Singapore Airlines has announced a series of enhancements to its in-flight dining experience, focused on lighter, seasonal ingredients, broader wine selections and greater personalization for passengers.
The airline is developing new menus that emphasize lighter cooking methods and fresher produce. Rich ingredients such as heavy cream and butter are being reduced in favor of lighter options like olive oil, while alternative grains and starches—including farro, millet, bulgur and freekeh—are being introduced as substitutes for traditional heavy starches.
“Customers are increasingly mindful about their diet and the type of ingredients that go into their meals, and using fresh produce that’s in season as well as a lighter cuisine style are becoming more important in helping health-conscious customers feel more refreshed after their flights,” said Mak Swee Wah, executive vice president, commercial, Singapore Airlines.
The carrier is also expanding its wine program, adding a curated range of artisanal labels. Singapore Airlines will offer the widest selection of Burgundy wines of any airline, with 47 labels scheduled to rotate over an 18-month period.
“By expanding the range of labels that SIA offers on board, we are able to ensure a well-planned rotation of wines to keep the palates of our frequent flyers continually excited. Customers can soon look forward to a new and exciting label delivered on board every two months,” said Betty Wong, divisional vice president, in-flight services and design, Singapore Airlines.
Personalization is another key focus. Starting May 1, premium economy passengers can pre-order main courses from the in-flight menu—a first for the airline. Parents can also pre-order children’s meals, allowing families to plan ahead and ensure meal preferences and dietary needs are met.
Alongside menu and service updates, Singapore Airlines says it will strengthen its sustainability efforts. The airline intends to reduce food waste, source ingredients more sustainably and cut down on single-use plastics in its in-flight service. These measures are designed to complement the move toward lighter, seasonal menus while lowering the environmental impact of onboard dining.
Overall, the changes aim to deliver a fresher, more varied and more personalized dining experience for passengers across cabin classes, while keeping sustainability and health-conscious choices at the forefront of menu development.