Singapore Airlines revamps premium economy with culinary flair

Friday, March 15, 2024

Singapore Airlines is set to enhance the Premium Economy Class experience significantly starting March 31, introducing an array of culinary delights and eco-conscious amenity kits. This initiative represents the first major update to the airline’s Premium Economy in-flight offerings since the introduction of the cabin class in 2015, as detailed in a recent press release by the airline.

Yeoh Phee Teik, SIA’s Senior Vice President of Customer Experience, emphasized the airline’s dedication to continual enhancement, guided by insights from customer feedback and market research. He remarked that the overhaul of the Premium Economy Class in-flight offerings serves as evidence of Singapore Airlines’ persistent endeavor to provide a superior and distinctively personalized flying experience. The updated offerings reflect SIA’s ambition to set a new standard for Premium Economy travel.

Over two years, Singapore Airlines has carefully curated new recipes, introducing 48 appetizers, 175 main courses, and 34 desserts, some of which are refined versions of classic favorites, while others are completely new additions. Among the notable enhancements is the expansion of the ‘Book The Cook’ menu, which now includes nine new options like beef bourguignon, roti jala with Malay-style lamb curry, and vegetarian choices such as mushroom eggplant meatballs.

A highlight from the local selection is the bak chor mee, a complex dish renowned for its rich layers and balanced flavors. To ensure authenticity, the SIA culinary team engaged in extensive research, including visits to popular hawker stalls. Additionally, modifications have been made to existing ‘Book The Cook’ dishes, like updating the nasi lemak to be accompanied by rendang chicken instead of fried chicken.

SIA has also revamped its regional dish offerings, introducing an additional side dish to Indian meals and adding the crispy papadum snack. Japanese meal selections now feature a seasonal rotation of appetizers, including green tea soba and udon, aligning with traditional Japanese culinary practices.

Complementing these culinary improvements are new non-alcoholic beverages, including peppermint and chamomile teas and Cadbury hot chocolate, alongside an upgraded meal presentation. Meals will now be served on specially designed porcelain serviceware with a stoneware finish, presented on linen-lined trays. This change not only enhances the aesthetic appeal but also serves practical and environmental purposes. The switch to durable, heat-retaining porcelain reduces the reliance on single-use plastics, and the thoughtful design allows for more substantial portion sizes without increasing food waste.

These enhancements aim to offer passengers a more luxurious and environmentally responsible in-flight dining experience, underscoring Singapore Airlines’ dedication to innovation and sustainability in air travel.

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