Serving up world-class in-flight dining with Sid Sahrawat and Singapore Airlines

Why not make foodie travel just as much about the journey as the destination?!

Singapore Airlines is once again redefining in-flight dining—this time by partnering with acclaimed chef and restauranteur Sid Sahrawat. Sid will be curating seasonal menus that celebrate the best of New Zealand’s local ingredients, while also drawing inspiration from his Indian heritage.

Starting on 1^st March 2025, customers flying First Class and Business Class from Auckland and Christchurch will be able to experience the launch menu, which is sure to be a showstopper! Imagine an appetiser of Poached Crayfish with Corn and Spring Onion Hash, elevated by the crunch of macadamia nuts and the bite of wasabi mayo. Then, follow it with a main course that pays homage to New Zealand’s pastoral heritage, elevated by Sid’s distinct fusion style: a Canterbury Lamb Rack perfectly paired with Roasted Kūmara and a delicate Korma Sauce. And for dessert, a Classic Pavlova with Salt Baked Pineapple offers a refreshing nod to Kiwi culinary staples, balancing sweetness with a sophisticated twist.

“ This is a unique opportunity to showcase the quality and diversity of New Zealand produce in a totally new way. I am eager to bring my passion for culinary excellence to this innovative partnership, which has given me a deeper understanding of the incredible precision and attention to detail required to create exceptional in-flight dining experiences." Sid Sahrawat

Each dish on this first menu of the partnership tells a story of provenance—of local farms, artisanal producers, and a commitment to that resonates with today’s discerning traveller. Each ingredient has been selected not only for its quality but also for its ability to connect passengers with the terroir of Aotearoa.

For those ready to experience the blend of Kiwi produce and international flair, boarding a Singapore Airlines flight from March promises more than just a destination—it offers a taste of culinary excellence that will leave you inspired long after you’ve landed!

What about the return flight?

For years, Singapore Airlines has set the bar sky-high in the world of in-flight dining, partnering with an elite roster of international culinary figures and wine experts, including Michelin star recipients and celebrated wine consultant Oz Clarke. This latest venture with Sahrawat is not an isolated upgrade—it’s a continuation of the airline’s storied commitment to providing customers with a dining experience that rivals that of a fine restaurant.

While the spring menu promises to be a highlight for travellers, the excitement doesn’t end there. For a wider selection of dishes, customers can pre-order their meal through the airline’s Book the Cook service! The Book the Cook selection features dishes created by the Singapore Airlines International Culinary Panel, featuring globally recognised chefs Matt Moran and Georges Blanc.

Learn more about this partnership here!