Singapore Airlines’ in-flight menu boasts new Premium Economy Class meals

Passengers will be greeted with a glass of Chalres De Cazanoze Brut Tradition NV—an addition to its wine list comprising bottles sourced from Australia and New Zealand. When in Rome, do as the Romans do but when in Singapore, order a Singapore Sling. The nation’s signature gin-based cocktail will be served on each flight, complementing an extensive spirit selection on Singapore Airlines' in-flight menu.

The dining refresh is underpinned by variety. Each flight path carries fare specific to the region, catering to a miscellany of palates. The North Asian route sees seasoned cold soba and katsu curry, while South Asian trips showcase a variety of curries accompanied by spiced pickles. 

The airline’s Premium Economy Special Meals menu is one of the most inclusive, offering non-vegetarian Hindu meals free of beef, vegetarian Jain dishes prepared without root vegetables and restricted aromatics, and an impressive assortment of vegan and plant-based fare.

Singapore Airlines’ in-flight menu provides passengers with the option of a Western dish or Asian dish—beef bourguignon served with potato gratin is a notable highlight. Crab will make its first appearance in Premium Economy with Singapore Airlines’ new Thai-style crab curry, a delicately fragrant gravy brimming with crab, seasonal vegetables, and egg served atop a blend of jasmine and brown rice. Breakfasts now include croissants, with the continental version supplanting scrambled eggs for the aforementioned hand-flipped omelettes. 

Sweet-tooths have not been forgotten in this expansion and can now end meals with mascarpone cream cake, chocolate feuilletine cake, or apple crumble cheesecake. 

In an effort to uphold sustainability and reduce its carbon footprint, the airline is avoiding single-use plastic. Meals will now be served in custom-made, stoneware glazed porcelain service ware—which is surprisingly light.

Dishes will be served on linen-lined trays, lending in-flight dining options the airlines’ signature touch of elegance. 

See also: 5 simple tips to cook and eat more sustainably

Singapore Airlines is the first in the aviation industry to offer meals created by globally renowned chefs. Its signature Book the Cook menu, a meal preorder service developed by international culinary figureheads, has also undergone an overhaul. Unfortunately, for those travelling to and from Malaysia, a selection of up to 20 dishes will be available on flights over an hour and a half.

Passengers can preorder the menu’s refreshed crowd-favourites, Singapore-style seafood hor fun or chicken biryani, or choose from its new lineup of slow braised lamb ragout, salmon teriyaki, or plant-based mushroom and eggplant meatballs.

Above all, quality is at the forefront of Singapore Airlines’ in-flight menu. Having been mulled over for two years, the uplifted dining options are meticulously handcrafted by SATS, the airlines’ catering partner. Not all dishes are new creations, but every in-flight offering has been thoughtfully reimagined under the guidance of passenger feedback.

Singapore Airlines pushes the envelope when it comes to in-flight dining, providing everyone on board with restaurant-quality meals. Those flying Premium Economy will be spoilt for choice, whether in search of a gourmet meal en route to a much-needed vacation or a dash of luxury to a long-haul flight.

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