Singapore Airlines (SIA) has revamped its Premium Economy Class inflight experience, which comprises an improved and expanded selection of F&B options, as well as a new amenity kit.
These will be available on flights from 31 March 2024.
SIA has developed over 200 new appetisers, main courses, and desserts for the Premium Economy Class inflight meals. Meals will now consist of a seasonal appetiser, main course, bread, dessert, and cheese and crackers.
Upgraded bread options 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. 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 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.
Meanwhile, desserts include Chocolate Feuilletine Cake, Mascarpone Cream Cake, and Apple Crumble Cheesecake. Meals are accompanied by a small bar of chocolate, and cheese and crackers.
The meals will be served in contemporary stoneware glazed porcelain serviceware. These will be presented on a linen-lined tray, along with neatly tucked silverware.
Complementing the meals are a selection of wines and Champagne, curated by SIA’s panel of wine experts exclusively for the Premium Economy Class cabin. In addition to the Charles de Cazanove Brut Tradition NV champagne (offered shortly after take-off), customers can choose between the 2023 Wairau River Sauvignon Blanc and the 2022 St Hallett Faith Shiraz. An extensive selection of spirits including whisky, gin, vodka, signature cocktails like the Singapore Sling, and a variety of beers, will also be available.
Peppermint and Chamomile teas, and hot chocolate from Cadbury, have also been added to the non-alcoholic beverage selection. These complement the existing range of options including soft drinks, fruit juices, coffee, and teas.
Between meals, customers can request new snack options such as almonds and cashews. These are on top of the existing variety of snacks such as potato chips, assorted buns, sandwiches, muffins, or flavoured popcorn.
SIA has also partnered with Out of the Woods, a US-based eco-friendly and sustainable lifestyle product manufacturer, to introduce a new amenity kit for Premium Economy Class customers.
Available on flights at least seven hours long, the amenity pouch is made from eco-friendly Forest Stewardship Council (FSC)-certified kraft paper fabric, and includes eyeshades and slippers made from recycled PET material. The kit also incorporates a lip balm packaged in biodegradable material. Toiletries, such as dental kits and moisturisers, will be available in the lavatory.
These mark the first comprehensive revamp of SIA’s Premium Economy Class inflight experience since this cabin class was introduced in 2015.
Keen to host your next 
India’s hospitality industry has taken what it calls a major step forward in its journey towards achieving net positive hospitality, as the Federation of Hotels and Restaurant Associations of India (FHRAI) joins forces with the Sustainable Hospitality Alliance.
The alliance, which represents over 50,000 hotels and seven million rooms globally, will collaborate with the FHRAI, acting as a champion for innovation and climate action in the industry. Both organisations plan to work on joint projects and share knowledge, leveraging each other’s tools and programmes to promote best practices within India’s hospitality sector.
FHRAI provides a crucial link between the hospitality industry, political leadership, academics and international associations, creating a platform for dialogue and thought leadership within the industry.
Glenn Mandziuk, CEO of Sustainable Hospitality Alliance, is enthusiastic about the possibilities this partnership brings. “This is a milestone for the alliance, and will undoubtedly support India’s climate action and bring its vast hotel and restaurant sector towards net positive,” he remarked.
Pradeep Shetty, FHRAI president, said: “We are starting an exciting journey together to reshape the hospitality industry in India. This collaboration demonstrates our strong commitment to reducing our environmental impact while optimising our beneficial influence on the communities we serve”.