Ever wondered what it takes to put together a memorable food and wine experience at 30,000 feet? We go behind the scenes with Singapore Airlines to understand the art and science of in-flight dining.
Crafting a fine dining menu with thoughtful wine pairings is already an art on the ground. But replicating that experience in the air is an entirely different challenge. At cruising altitude, the cabin environment alters our senses. Low humidity, filtered air, reduced blood oxygen levels, cooler temperatures, and even jet engine noise all work against our ability to taste and smell. The result? A dulled palate and a very different gastronomic experience.
To counter this, in-flight meals are often seasoned more heavily than their ground-level counterparts. Wines, too, behave differently. Bold varietals, particularly those from highaltitude vineyards, like those in Chile, tend to retain more complexity and vibrancy in the air, while more delicate wines may lose their nuance.
“Singapore Airlines is committed to delivering a world-class end-to-end travel experience, and that includes offering an exquisite in-flight dining journey,” says Sharina Phua, General Manager of Inflight Services & Design at Singapore Airlines (SIA). “Our wine selection philosophy balances classic labels from renowned wineries with hidden gems from boutique vineyards.”
So what does it take to design a menu that meets these airborne demands? Phua breaks it down:
Flight Conditions
“At altitude, perception of flavour, aroma, and texture is significantly altered. Each dish must be crafted to retain its taste, moisture, and visual appeal in the unique cabin environment.”
Reheatability and Consistency
“Every meal must perform well after being reheated onboard, and must be consistent across different catering teams around the world. Consistency in flavour, presentation, and quality is critical – no matter the route or location.”
Customer Profile
“Our menus reflect regional and cultural preferences. SIA’s Popular Local Fare programme features iconic dishes from destinations we serve — laksa from Singapore, lobster mac and cheese from New York, wanton noodles from Hong Kong — offering passengers either a taste of the locale or a comforting reminder of home.”
Logistics and Seasonality
“Ingredient availability, freshness, and regulatory compliance all play key roles. We manage these variables across multiple regions and climates without compromising quality or safety.”
When asked whether it’s feasible to have chefs onboard to prepare meals for First and Business Class, Phua explains the practical limitations. “Aircraft galleys aren’t designed for openkitchen-style cooking due to strict safety regulations. Space constraints also make it difficult to accommodate additional staff or equipment. Instead, our International Culinary Panel — five award-winning chefs from around the world – collaborates with our team to design menus. Our cabin crew are then trained to prepare, plate, and present these meals to the highest standards, delivering a restaurant-quality experience in the sky.”
A Wine Strategy At Altitude
Singapore Airlines takes its wine programme just as seriously. Twice a year, during its dedicated Wine Week, the F&B team and its panel of renowned wine consultants conduct extensive blind tastings of hundreds of labels submitted by global suppliers.
“The goal,” says Phua, “is to curate a diverse and exceptional wine list for every cabin class. Our consultants also travel to vineyards to build relationships with boutique producers, allowing us to offer small-batch artisanal wines that aren’t widely available elsewhere.”
Each year, the airline samples over 3,000 bottles of red and white wines, champagnes, and fortified wines. Phua outlines the principles that guide their selection:
Quality: Wines are evaluated on complexity, balance, aging potential, appearance, aroma, and taste — all against SIA’s exacting standards.
Customer Profile: Feedback, cultural preferences, and passenger demographics influence the final selections.
Origin: A diverse mix of Old World and New World wines ensures regional variety and balance.
Grape Varietal: Each varietal is chosen to contribute to a well- ounded, appealing list.
Procurement logistics present their own set of challenges. “Some premium wines and champagnes are produced in such limited quantities that we can’t secure enough for our entire network. To address this, we rotate our offerings and include additional premium labels beyond our signature pours, ensuring variety and quality without sacrificing availability.”
Phua adds that wine selections are often tailored to specific routes. “For instance, flights to and from Italy might feature a broader range of Italian wines. Seasonal availability and production cycles also influence what we can offer at any given time.”