Fine Dining in the Skies with Singapore Airlines

Ever thought or dream of a ‘Fine Dining’ Experience on a flight? Well it’s possible for a long haul premium flights. Even more so, from the continuation of my review on the New Singapore Airlines Business Class experience, I would like to share the overwhelming experience of fine dining in the skies with Singapore Airlines. 

A menu was provided to each passenger about the extensive dining choices on board.

The other option is to reserve your main course up to 24 hours before your departure including creations by notable chefs from not just one but eight world-renowned chefs from the Singapore Airlines International Culinary Panel. They are Alfred Portale (New York), Carlo Cracco (Milan), Georges Blanc (Vonnas), Matthew Moran (Sydney), Sanjeev Kapoor (Mumbai), Suzanne Goin (Los Angeles), Yoshihiro Murata (Kyoto) and Zhu Jun (Shanghai).

Dinner (Frankfurt to Singapore)


Cashew nuts and almonds were serve as starters.


Scandinavian Seafood Platter: Gravadlax, prawn, smoked eel, salmon roe and egg salad.


Main Course

Braised Beed Cheek in Red Wine Sauce: With broccolini, baby carrot, green bean and vine cherry tomato.



Cherry Streusel Cake with vanilla sauce.


Selection of Cheese: Camembert, Bavarian Blue, and Elder Cheeses served with grapes, nuts and crackers.

Pralines Petit Four (Chocolates)

You could choose various types of chocolates especially from Godiva.

Breakfasts (Frankfurt to Singapore)


Freshly squeezed orange juice


Selection of sliced fresh fruits


Bircher Muesli: Rolled oat soaked in milk, natural yoghurt, dried fruits and nuts

Main Course


Nasi Lemak: Coconut flavoured rice with prawns in sambal sauce, omelette, marinated chicken, peanuts and anchovies.



During the inflight dining interval, you will have the choices ranging from noodles, sandwiches and snacks free flow for your hunger.

Tomato Noodles with chicken and vegetables. I was enjoying this noodle on the bed which was a first time experience.


Gourmet Coffees are served with Single origin coffee. Single origin means each cup of coffee are selected from a single country such as Guatemala, Brazil, Ethiopia. Unique blend of coffee are also served such as the espresso and decaf espresso. Specialty coffee such as cappucino, latte or mocha can also be ordered.


Luxury brand of tea, TWG Tea was served with available range of flavours such as the 1837 Black Tea, Breakfast Tea, Chamomile, Breakfast Earl Grey, Def Earl Grey, Rooibos Red Tea as well as Royal Darjeeling FTGFOP1 tea.

Wines and Champage

I am not an alcohol drinker but, the business class offers huge range of high quality wine and champagne. Those wines were carefully selected under the supervision of their wine experts panels. The wine and champagne served on board the Singapore Airlines Business Class are:

2010 Vina Errazuriz la Cumbre Syrah, Valle de Aconcagua, Chile
2007 Taittinger Brut Millesime, Champagne, France.
2013 Balthasar Ress Riesling Kabinett, Rheingau, Germany
2014 Selbach Riesling Kabinett Feinherb, Mosel, Germany
2013 Merryvale Starmont, Chardonnay Carneros, Napa Valley, USA
2010 Chateau Peyrabon Cru Bourgeois Haut Medoc, Bordeaux, France
2013 Heirloom Shiraz, Barossa Valley, Australia
Taylor’s 10 Year Old Tawny Port, Portugal.

My Review:

The fine dining experience was impressive. High quality ceramic cups, bowls, plates and stainless steel cutlery were used to serve the passenger. The most unexpected experience was the serving of the noodle. I was expecting a cup noodle to be served however, the noodle were prepared and served in a ceramic bowl. Apart from that, I was a little sceptical about the inflight nasi lemak. It turned out that, the nasi lemak was the most awesome nasi lemak on a flight. The cabin crew were also awesome in providing a great fine dining experience.

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