Singapore Airlines is set to revamp its premium economy class service on March 31.
The drink menu will include wines and champagne such as “Charles de Cazanove Brut Tradition NV”, “2023 Wairau River Sauvignon Blanc”, and “2022 St Hallett Faith Shiraz”, in addition to whiskey, gin, vodka, signature cocktails like the Singapore Sling, various beers, peppermint tea and chamomile tea, and Cadbury hot chocolate.
As for in-flight meals, they will be served on specially ordered porcelain. The meals consist of seasonal appetizers, main dishes, bread, desserts, cheese, and crackers. Appetizers include garlic roasted shrimp with smoked aioli and Patatas Bravas (Spanish fried potatoes), smoked salmon with broccoli salad, and seasonal Japanese-style cold noodles dressed with soy-based sauce. For the main dish, passengers can choose between international cuisine such as Beef Bourguignon, Pork Mince Noodle Bak Chor Mee, or a Thai-style crab curry paired with jasmine rice and brown rice. An expanded selection of bread, including croissants for breakfast and garlic bread rolls for lunch or dinner, is also provided. The “Book the Cook” service allowing pre-ordering from up to 20 options up to 24 hours before departure is also available.
On flights lasting more than 7 hours, an amenity kit titled “Out of the Woods” will be offered. A menu card outlining options for meals, snacks, and drinks will also be distributed.
