Singapore Airlines Enhances In-Flight Dining

Mar 30, 2019
News

Singapore Airlines recently announced new enhancements to its in-flight dining experience.

It is currently working on new menus for lighter dining. Menus incorporate in-season ingredients and heavy ingredients like cream and butter make way for lighter options like olive oil. Alternative starches are also under consideration, such as farro, millet, bulgar and freekeh.

“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 airline announced a new selection of artisanal wine labels as well, giving premium-class passengers the widest selection of Burgundy wines of any airline, with 47 labels planned for rotation over 18 months.

“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,” commented Betty Wong, divisional vice president, in-flight services and design, Singapore Airlines.

Singapore Airlines also plans to make its in-flight dining more personalized. It is now the first airline to allow premium economy-class customers to pre-order main courses from the in-flight menu, as of May 1. Additionally, parents have the option to pre-order meals for children.

As the airline makes the above changes, it promises to step up its in-flight sustainability initiatives by cutting down on food waste, sustainably sourcing food and reducing in-flight plastics.

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