From March 31, new menu & amenity kits for Singapore Airlines Premium Economy Class

Singapore Airlines launched its Premium Economy Class in 2015. This is the first major rehaul in its in-flight experience since. (Photo credit: Md Shaifuzzaman Ayon via Wikimedia Commons 4.0)

Singapore Airlines (SIA) has unveiled its revamped Premium Economy Class in-flight experience, which includes an improved and expanded selection of food as well as more beverage options. It has also introduced a new amenity kit for premium economy. These will be available on flights from March 31, 2024.

SIA is the latest in a long fleet of airlines revamping menus and services in a bid to differentiate themselves, and attract both business and leisure travellers. Recently Air Canada added cheeseburger sliders, sandwiches and vegan options like Mediterranean hummus wraps to its in-flight menu. Air India, too, revised its menu to include smoothies, salads and sandwiches as well as fusion foods like Turmeric Chilli Omelette and Tomato and Coriander Shorba with Crisp Namakpare (tomato juice tastes better when you are flying because your sense of smell and taste are dulled in the pressurized cabin).

Champagne at 30,000 ft?

Hate airline food? Perhaps some bubbly and new appetizers could be to your taste served in porcelain serviceware instead of foil and cardboard boxes.

Premium Economy Class customers will be offered a glass of Charles de Cazanove Brut Tradition NV champagne shortly after take-off. Selected meals will be served in custom-made porcelain Premium Economy Class serviceware.

On flights that are at least seven hours long, a new Out of the Woods amenity kit, designed exclusively for Premium Economy Class customers, will also be available.

SIA has developed over 200 new appetisers, main courses, and desserts as part of this expansion of the Premium Economy Class in-flight meals.

Upgraded bread options will include croissants for breakfast or garlic bread rolls for lunch, dinner, and supper. New appetisers include garlic roasted prawns with smoked aioli and Patatas Bravas (Spanish fried potatoes), broccoli salad with hot smoked salmon, and seasonal variations of Japanese cold noodles with soba sauce.

Customers may choose from two premium main course options, either international or Asian cuisine, on every flight. Highlights include new dishes such as Beef Bourguignon served with bacon, mushrooms, vegetables, and potato gratin, Bak Chor Mee (minced pork noodles), and Thai-style Crab Curry served with a combination of jasmine rice and brown rice, and seasonal vegetables with egg.

Customers may also choose from an expanded Book the Cook menu, which features up to 20 dishes available on rotation, for pre-order at least 24 hours before departure. This includes popular choices such as Singapore Style Seafood Hor Fun and Chicken Biryani, as well as new additions like Slow Braised Lamb Ragout, Sake Teriyaki (salmon in teriyaki sauce), and plant-based wellness dishes such as Mushroom Eggplant Meatballs.

These mark the first comprehensive revamp of SIA’s Premium Economy Class in-flight experience since this cabin class was introduced in 2015.