SIA’s culinary team reveals what goes into enhancing in-flight dining – from refreshing familiar favourites to creating a more personalised experience on board across all cabin classes
Food has long been an important part of the Singapore Airlines (SIA) experience, and its refreshed dining experience takes a closer look at how in-flight dining can evolve.
The refreshed dining experience forms part of SIA’s broader elevated end-to-end travel experience, which will be unveiled in November 2026.
That starts with revisiting familiar favourites. Chicken Rice, for instance, will feature rice cooked in reduced chicken stock, accompanied by an improved chilli and ginger sauce. Char Siew Wanton Noodles will be served with bamboo noodles, with refinements also made to the preparation of the char siew.
The same dish can also take different forms across the different cabin classes. A prawn cocktail is elevated with lobster in First Class, while Cheng Tng appears across all four cabins in different interpretations.
Behind the dishes, SIA’s culinary team draws on seasonal ingredients and influences from across its global network, complemented by collaborations with guest chefs in selected destinations.
Personalisation extends beyond the plate. First Class customers can choose when they wish to have their meal, while companion dining allows those travelling together to dine face-to-face. Custom-designed Christofle serviceware elevates the presentation of meals in Suites, First Class and Business Class, with selected dishes in Suites and First Class receiving distinctive touches by SIA’s cabin crew.
But what does it take to ensure these refinements work as well at 30,000 feet as they do on the ground?
Sherlin Oh, Senior Manager, Dining Design and Development (Design, Development & Standards), shares the strategy behind SIA’s evolving in-flight dining experience.
How does SIA create a dish that tastes as good in the air as it does on the ground?
In-flight meals are prepared on the ground and reheated in aircraft ovens before being served, so we have to consider how that process affects both taste and texture. Our culinary team works closely with cabin crew to ensure each dish performs well under these conditions.
For example, the traditional honey glaze used for char siew can burn or deteriorate during reheating, so we adapted the cooking process, starting at a lower temperature before finishing it at a higher temperature to achieve the desired glaze.
We also chose bamboo noodles over traditional egg noodles because they retain their texture better, while robust vegetables such as bok choy are better able to maintain their structure and colour through reheating. Every ingredient and technique is considered with the in-flight environment in mind.
What drives SIA to revisit popular dishes, and what role does passenger feedback play?
Chicken rice is a familiar favourite, so the challenge lay in finding ways to improve the taste while retaining what customers love about the dish. We introduced kampung chicken for a richer flavour, while refining the chilli and ginger sauces with younger ginger and fresh lime for greater freshness and balance.
It’s about experimenting with ingredients and techniques to bring a familiar dish to the next level, while ensuring it still feels authentic and recognisable to our customers.
What makes SIA’s onboard dining experience more personalised beyond the food itself?
Beyond the food itself, the dining experience is designed to give customers greater choice and a stronger sense of personalisation.
Flexible dining in Suites and First Class gives customers more control over when and how they want to enjoy their meals, while thoughtful wine recommendations by the SIA cabin crew wine sommeliers help complement individual dish selections.
Presentation is also being elevated through refreshed plating and distinctive touches performed by the cabin crew at the seat.
As SIA evolves its in-flight dining experience, what do you want passengers to discover or feel when they sit down for a meal onboard?
Food is about emotion and memory. That’s what inspires us – creating dishes that customers connect with, remember and look forward to enjoying again.
Every dish is shaped by the expertise of our in-house culinary chefs and informed by years of customer feedback. Whether we’re introducing new flavours to delight customers or reimagining existing favourites to take them to the next level, our goal is to continually evolve the dining experience while staying true to the comfort, authenticity and craftsmanship customers expect from SIA.
To learn more about Singapore Airlines’ new culinary offerings across all cabin classes, please watch this video:
