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When we traveled to Indonesia at the end of last year, we had the opportunity to try Singapore Airlines’ business class on our way back home. It was named by Skytrax as the World’s Best Business Class in 2015.

Obviously being a food blog, we are not going to talk about the seats and amenities or how the seat can transform into a flatbed. You can easily find that in google. We are here to talk about Singapore Airlines Business Class Menu!

Singapore Airlines Business Class Menu

According to the menu booklet, the lunch was created by International Culinary panel that was inspired by tastes from all around the world. Australia was represented by celebrity chef Matthew Moran (that’s how it was actually written in the booklet, instead of his usual name ‘Matt’).

Singapore Airlines Business Class Menu

Denpasar to Singapore – Light Lunch

For our first leg of the journey, we traveled from Denpasar to Singapore. We departed Denpasar at 1 pm. They only serve ‘light lunch’ for this leg (I can’t imagine what’s the not-so-light lunch is like).

There was no option for appetiser, it was only Tian of Colossal Crab-Mango with mesclun and black sesame seeds (unless you stated in advance that you were a vegetarian or you were allergic to seafood). It was also served with the dessert, Strawberry mousse cake with strawberry coulis, and two herb and garlic breads.

As you can see from the picture below, it was much better presented than the meal in economy. You also got the tray cloth and proper cutlery.

Tian of Colossal Crab-Mango

After your appetiser, there was three different main courses to choose from: one Indonesian lamb, one Singaporean chicken, and one seafood. I chose the last one. It was Seared Barramundi Fillet in Tomato Sauce with green olives with basil, celery and fingerling potatoes. The dish was exclusively created by Carlo Cracco of Ristorante Cracco, two Michelin stars in Milan. Carlo Cracco is a jury in Masterchef Italia.

Seared Barramundi Fillet in Tomato Sauce

Singapore to Sydney – Sleeper service

For our Singapore – Sydney leg, we flew out of Singapore past midnight. So, Singapore Airlines gave us a choice of whether to have our meal soon after take-off or two hours before arrival… or if you really want, you can have at both times! Considering that you might be really full from eating in the lounge prior to departing, I think most people would choose two hours before arrival.

The entrée was much simpler this time around. It was a bowl of fruits and a croissant.

a bowl of fruits and a croissant

You get five different choices of main course: noodles, beef, nasi lemak, American and Continental breakfast.

This time around, I chose Braised Ee Fu Noodles with prawn, fish, scallops and leafy greens. It was a very big portion for a breakfast! However, it was actually the right size for an Indonesian (or Asian) breakfast. When I was younger, I was used to eating nasi goreng, congee, or noodles for breakfast.

Braised Ee Fu Noodles

There are also endless supply of alcohol (and not just the generic ones!) if you choose to drink, including Singapore’s national alcoholic beverage, Singapore Sling.

Singapore Sling

Did you know?

One thing that we actually missed out when flying Singapore Airlines Business Class was the opportunity to book the cook! There are a few dozen high-end dishes that you can pre-order for your flight… and they are all part of the service!

So, at the end of the day, your possibilities are endless!



Singapore Airlines Business Class Menu from Denpasar to Sydney


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