TravelingForMiles.com may receive commission from card issuers. Some or all of the card offers that appear on TravelingForMiles.com are from advertisers and may impact how and where card products appear on the site. TravelingForMiles.com does not include all card companies or all available card offers.
Some links to products and travel providers on this website will earn Traveling For Miles a commission which helps contribute to the running of the site – I’m very grateful to anyone who uses these links but their use is entirely optional. The compensation does not impact how and where products appear on this site and does not impact reviews that are published. For more details please see the advertising disclosure found at the bottom of every page.
Singapore Airlines has used its ‘World Gourmet Forum’ to announce a series of improvements that it will be making to its onboard food and beverage options as well as improvements to the food and beverage services open to flyers.
Singapore Airlines Improves ‘Personalisation’ In F&B Offerings
Last year Singapore Airlines opened up advance meal reservations for Suites Class, First Class and Business Class passengers flying on all flights across its network…and now you can add Premium Economy passengers to that list too.
From 1 May 2019 all Singapore Airlines Premium Economy passengers will be able to pre-select their meals via the airline’s website or app up to 3 weeks before departure.
Unlike other airlines this isn’t just a matter of a passenger being able to select a meal from an extremely limited choice of dishes (American Airlines, for example, offers just two choices on a lot of its Premium Economy routes) – Premium Economy passengers will be able to choose from Singapore Airlines’ fantastic ‘book the cook’ menu.
Here, for example, are the ‘book the cook’ options for Premium Economy passengers flying out of Los Angeles:
- Braised Beef Short Ribs – Braised beef short ribs with red wine, served with fondant fingerling potatoes and buttered seasonal vegetables.
- Cod Fish with Clam Chowder – Pan fried cod fish with clam chowder sauce, wilted baby spinach, sautéed potatoes and cherry tomatoes.
- Lamb Biryani – Lamb biryani with atchara (pickles), fried onions, cashew and sultanas.
- Nasi Lemak – Nasi lemak with prawns sambal, ikan bilis, hard boiled egg and cucumber.
- Wild Mushrooms Stuffed Chicken – Wild mushrooms stuffed chicken roll with chicken jus, roasted root vegetables and creamy mashed potatoes.
- Chicken and Rice – Poached chicken thigh with chicken rice, Asian greens and condiments.
- Beef Sukiyaki – Beef sukiyaki served with steamed rice, braised onions and fukujinzuke (Japanese pickles).
- Dim Sum Selection (also available for Breakfast) – Steamed pork dumpling, shrimp dumpling and lotus leaf rice served with chilli sauce and mustard.
- Croque Madame (only available for Breakfast) – Traditional croque monsieur topped with fried egg, served with wilted spinach and roasted cherry tomato.
But the improvements don’t end there.
Singapore Airlines will be enhancing its Child Meal program to allow parents to pre-order specific meals for their children from three different cuisine categories:
- Asian
- Western
- Vegetarian.
The idea behind this being to “give parents greater visibility and choices over the child meals in advance of travel, rather than discovering what meal will be served only when they are on board.”
Parents can visit the Singapore Airlines website up to 24 hours before the day of travel to view the dishes planned for their flight and select they’d like their child to have.
Singapore Airlines Is Introducing Seasonal ‘Wellness Menus’
Singapore Airlines has noted that “customers are increasingly mindful about their diet and the type of ingredients that go into their meals” so, with that in mind, the airline is introducing menus offering a “lighter cuisine” composed of fresh produce that’s in season at the time of the flight.
For these seasonal menus, the ICP chefs will focus on designing dishes that use fresh in-season ingredients to achieve bold flavours and textures. Menus will include appetizer, soup, main course as well as dessert. A lighter cuisine style will be adopted, for example substituting cream and butter with olive oil as the base for soups. The chefs will also explore the use of lighter sauces and alternative starches such as farro, millet, bulgar and freekeh. Each ICP chef will create seasonal dishes in their own unique cuisine style.
The new seasonal menus will be open to customers travelling in Suites, First Class and Business Class and will be rolled out from September 2019.
Singapore Airlines Is Adding Artisanal Wines To Its Premium Cabins
Singapore Airlines has said that it will be introducing an “extensive selection” of artisanal wines with a view to diversifying its wine programme and offering passengers greater variety.
Premium cabin flyers customers will be offered “the widest selection of Burgundy wines in the skies” with Singapore Airlines saying that it has 47 labels planned for rotation over a period of 18 months.
That’s six times as many wines as the airline had on offer in 2018.
The airline has confirmed that the introduction of such a wide variety of wines has been made possible thanks to a new approach to sourcing wines in which the Singapore Airlines Wine Consultants visited vineyards and wineries across different wine regions to taste and source for quality small-batch wines.
Bottom Line
Singapore Airlines is one of the last remaining true premium airlines flying the skies and it just got a little bit better.
I can’t think of another airline that puts as much thought and effort into its onboard food and beverage options (across all cabins) and it’s great to see that the improvements aren’t about to stop.
I’ll be flying in Singapore Airlines Business Class in a few weeks time so I’ll report back on the service and food quality when I write up the flight reviews.
