When Singapore Airlines surveyed its passengers and asked what the biggest class value driver was for Premium Economy, 56 per cent of people ranked food and beverage as one of their top three drivers. This will come as no surprise to anyone who has endured a tray of indistinguishable plane food. 

Passengers care a lot about what and how they eat and Singapore Airlines is ensuring it meets and exceeds people’s expectations with its new Premium Economy offering.  Launching March 31, this upgrade will mark the airline’s largest overhaul to the service in almost a decade.

The new Premium Economy menu is ready for take-off

Come the end of March, those travelling in Premium Economy will be treated to a new menu that will include a rotation of more than 175 brand-new main meals and more than 200 varied or updated appetisers, mains and desserts.

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For the first time, Singapore Airlines will be serving crab to Premium Economy passengers. Thai-style Crab Curry paired with a combination of jasmine rice and brown rice, and seasonal vegetables with egg, along with Beef Bourguignon served with bacon, mushrooms, vegetables, and potato gratin and Bak Chor Mee (minced pork noodles) are among the highlights of the new menu. 

Customers travelling out of Australia will have the option of a Western or Asian meal, which will feature a rotation of a Singapore Fried Carrot Cake, Black Bean Beef Hor Fun, Pan Roasted Chicken, Pork Fricassee with Lentils and Kway Teow Neua. Changes have also been made to the breakfast service. Scrambled eggs have been swapped out for an omelette made from fresh eggs and fruit salad has been replaced with slices and pieces of fresh, in-season fruits. 

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Bread options have also been improved with croissants for breakfast and garlic rolls for lunch, dinner and supper services. 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.

Value for money

The food is not only better, but Premium Economy customers get more of it, too. The size of appetisers has increased by 28% and the size of mains has increased by 33%. 

While Singapore Airlines has enhanced the quality of food, it has also given the presentation a facelift. Say hello to fancy new Singapore Airlines stone-glazed, porcelain serviceware. The more eco-friendly, chip-free choice replaces plastic containers. A white tablecloth and neatly tucked silverware have also been added to the tray to ensure the dining experience feels restaurant quality. 

When it comes to drinks there are also upgrades and additions. In addition to the Charles de Cazanove Brut Tradition NV champagne, customers can choose between the 2023 Wairau River Sauvignon Blanc and the 2022 St Hallett Faith Shiraz. Peppermint and Chamomile teas, as well as hot chocolate from Cadbury, have also been added to the non-alcoholic beverage selection.

Class of its own, when it comes to food

Of course, Singapore Airlines is still the only airline offering a Book the Cook menu to its Premium Economy guests and it will remain. There are up to 20 dishes on rotation and available to be pre-ordered at least 24 hours before departure. Dishes are curated by beloved chefs from around the world, including Australia’s very own, Matt Moran. 

Last, but not least, those with a sweet tooth will be satiated by dessert. Chocolate Feuilletine Cake, Mascarpone Cream Cake or Apple Crumble Cheesecake will be included in each meal as well as a small bar of chocolate, which you can eat immediately or save for later. The choice is yours – which is what makes Singapore Airlines’ Premium Economy plane brilliant – you can tailor your food and beverage options to your exact liking.

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