Singapore Airlines is gradually introducing over 100 new or updated appetizers, main courses, and desserts across all travel classes as part of a larger culinary transformation. This includes enhancements to its beverage menu and the introduction of tableware designed in collaboration with the French company Christofle, starting in November 2026. These changes are part of a broader effort to improve the overall travel experience, including the introduction of new long-haul cabins. The new menu, called SIA Chefs’ Selection, features recipes created by Singapore Airlines’ chefs, guest chefs, and catering partners. While some dishes are already being served, the airline has not specified when the full range will be available across its network. Certain dishes are tailored to different cabin classes. For instance, the Chinese dessert cheng tng is offered as a gel in Suites and first class, a fresh version in business class, and another variation in Premium Economy and economy class. A tandoor-roasted paneer dish is available in all classes, with slight variations depending on the cabin. In Suites and first class, passengers can enjoy Maine lobster poached in champagne sauce, while black pepper roast chicken is offered in economy class. This menu complements existing services such as Book the Cook, which allows eligible passengers in Suites, first class, business class, and Premium Economy to pre-order specific main dishes. Special meals catering to dietary or religious preferences remain available. The new wine selections will focus on Suites, first class, and business class, while the spirits menu will be expanded across all classes. A Japanese whisky blended from the Komoro distillery will be exclusive to Suites and first class, while a Whyte & Mackay scotch will be available in Premium Economy and economy class. The new dishes are being introduced gradually, while changes to beverages, tableware, and other services will begin in November. In the three premium cabins, meals will be served on tableware created by Christofle, incorporating the batik pattern associated with Singapore Airlines. This will be the first time Christofle porcelain is used on an airline. Suites and first class will also receive custom-designed glassware. For certain dishes, the crew may add a special presentation detail and suggest a beverage pairing. Yeoh Phee Teik, head of customer experience at Singapore Airlines, said in a company release that airline catering is not just about the meal itself but also emphasizes the importance of recipes, ingredients, service, and presentation. The airline also announced plans to unveil a new travel experience in Singapore in November 2026, including new long-haul cabins, an upgraded KrisWorld entertainment system, onboard services, high-speed connectivity, and ground services. A major project involves a $1.1 billion renovation of 41 long-haul Airbus A350-900 aircraft, focusing on seats and KrisWorld. The seven A350-900ULR aircraft will receive a four-seat first class cabin, which is currently absent on these aircraft. The new seats are expected to be deployed in the first quarter of 2027. Therefore, the new menus can be served on some flights before the renovated cabins are introduced.