More than 100 new and refreshed dishes have been introduced across all cabin classes on Singapore Airlines.There will also be expanded beverage offerings, including new wine and spirits options.It is part of a broader investment in its travel experience, and comes after SIA was last week named the World’s Best Airline, earning praise for its ‘dedication to customer service’.Singapore Airlines (SIA) has also enhanced its in-flight dining experience with custom-designed serviceware. It joins the introduction of updated cabin products and KrisWorld in-flight entertainment system, new amenities and high-speed connectivity.The enhanced experience includes more than 100 new and refreshed appetisers, main courses and desserts that are being introduced across all cabin classes under SIA Chefs’ Selection. Singapore Airlines, which has been named the world’s best, is introducing a new menu All classes, including economy, are seeing changes to the menuHighlights from the menu include the Fusion Harmony Rojak, a popular salad in Singapore, with crisp Sakura dried shrimp and Japanese cucumber.Meanwhile, in some classes you will also be able to order a prawn cocktail dish, or poached Maine lobster with champagne sauce.In economy class, you can expect Cheng Tng jelly, tandoor roasted paneer with velvet gravy and roasted chicken breast with black pepper sauce.This is a new in-flight menu developed by the airline’s in-house and guest chefs, in collaboration with its catering partners.In suites, first class and business class, meals will be served on new custom-designed serviceware, created in collaboration with Christofle, the French luxury tableware maison. The airline has begun to progressively roll out the new dishes. Poached Maine lobster with champagne sauce joins the menu Dessert options have expanded as part of the revamped menuThe dining enhancements, including new beverages, serviceware, and onboard service touches, will be introduced from November.Mr Yeoh Phee Teik, senior vice president of customer experience, said: ‘At Singapore Airlines, in-flight dining is about much more than the meal itself. ‘Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience – from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service. ‘The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.’