Airline Food Singapore Airlines Business Class

A detailed review of Singapore Airlines Business Class food, seats, drinks, and Book the Cook dining on a regional flight to India.  From Book-the-Cook lobster to a full Indian thali at 35,000 feet, this flight reminded me why Singapore Airlines sets the bar for business class dining.

This was my first time flying Singapore Airlines Business Class, and I can confidently say that this is now my favourite business class experience among all the airlines I’ve tried so far. This sector was my final leg from Auckland to Bengaluru, following a short stopover in Singapore, and even though it was a regional flight, the overall experience felt thoughtfully designed and genuinely premium.

Singapore Airlines uses different seat layouts across aircraft types, and one thing worth noting is how seat privacy varies depending on where you are seated. Window-side seats offer noticeably more privacy, while the centre section alternates between true “couple seats” where you sit close together and others where there’s a surprising amount of distance. The seat shell design feels almost like a private cabin once you settle in, even though the entrance itself is extremely narrow. It’s tight getting in, but once seated, the cocoon effect works beautifully.

Seat Comfort, Storage, and Inflight Entertainment

The legroom was excellent, and while the access corridor felt cramped, the seat itself felt spacious and well thought out. Storage is tucked neatly into a side cubicle that also houses the power outlets. You get two USB ports and a universal power socket that accepts virtually any plug. Inside the compartment, Singapore Airlines provides a care kit and a set of headphones. While the headphones are decent, they could benefit from better noise-cancelling performance.

The inflight entertainment system, KrisWorld, deserves its reputation. The screen is generously sized, sharp, and responsive, and you can control it either via touchscreen or with the remote located beside the seat. The table slides out smoothly from beneath the screen, making it easy to dine or work without feeling cramped.

Wi-Fi is complimentary and unlimited for Business Class passengers, which is a huge plus on regional flights. The bathrooms were immaculately maintained throughout the journey and stocked with Penhaligon’s amenities, along with toothbrushes and shaving kits, reinforcing the airline’s attention to detail.

Book the Cook and Pre-Dinner Drinks

One of my favourite aspects of flying Singapore Airlines in a premium cabin is their Book-the-Cook service. Being able to select your main meal weeks in advance is something I truly appreciate, especially as someone who overthinks menus long before setting foot in a restaurant. The range is impressive, covering Western classics, Singaporean favourites, Indian regional dishes, Malaysian cuisine, vegetarian options, and lighter wellness-focused meals.

Before dinner service began, I started with a couple of whiskies. The Suntory The Chita Single Grain Japanese Whisky was light, smooth, and fruit-forward, with notes of vanilla, honey, melon, and tropical fruits. I also tried the Bunnahabhain 12 Year Old Islay Single Malt, which delivered rich sherried flavours, gentle maritime salinity, and just a whisper of smoke. Both were served with warmed nuts and a simple Coke on the side, a small but satisfying ritual before the meal began.

Dinner Service at 35,000 Feet

Once service started, I was served my pre-ordered meal. The appetiser was a marinated prawn salad paired with new potatoes, pickled red onion, hard-boiled egg, black olives, and a Dijon herb dressing. It was light, refreshing, and well-balanced, exactly what you want before a richer main course.

Bread service followed, and the selection was excellent. A basket of various breads was presented tableside, and I opted for garlic bread, which was warm, fragrant, and surprisingly good for an aircraft oven.

For my main course, I opted for the Lobster Thermidor, a rare and indulgent treat at altitude, and one I truly adore. The lobster was enveloped in a luscious sauce infused with Cognac and Dijon mustard, then artfully returned to its shell, crowned with grated cheddar, and baked to a golden finish. Accompanying it were seasonal vegetables: roasted kabocha squash and heirloom tomatoes, adding vibrant contrast. The sauce was decadently rich and cheesy, the lobster tender and delicate, and together, every element harmonized to let the dish shine.

Dessert came in the form of a pistachio bavarois with sour cherry compote, topped with chopped roasted pistachios. By this point I was already very full, but when the cabin crew mentioned the cheese selection, I was gently persuaded. The artisanal cheese plate featured Davidstow Cracker Cheddar, goat’s cheese, and Shropshire Blue, served with crackers, dried apricots, grapes, and fig preserve. The crew was right, it was excellent.

To finish, I was offered a traditional Indian mouth freshener, mukhwas. It was floral, sweet, spicy, and frankly overwhelming for my palate. One sip of orange juice later, balance was restored, and it was time to convert the seat into a bed.

The Most Comfortable Business Class Sleep I’ve Had

This seat easily ranks as the most comfortable Business Class bed I’ve experienced. The padding, width, and sense of privacy made it effortless to fall asleep. The only disappointment was that this was a relatively short flight to Bengaluru, I could have happily stayed there for several more hours.

Supper on the Return Sector

On the return leg between Singapore and Bengaluru, the experience remained consistent. I again started with whisky and warmed nuts before moving on to supper.

I chose the Ruchi Thali, and it was genuinely impressive. The appetiser consisted of broccoli and cabbage shikampuri patties, lightly spiced and pan-seared, served with coconut curry aioli and mint chutney. For the main course, the tray arrived packed with Safri Gosht, Murgh Lucknowi, Makai Kaju Hara Pyaaz, Dal Haveli, and Zaffrani Mewa Pulao. It was colourful, aromatic, and astonishingly complete for an aircraft meal. Honestly, it looked better than many Indian dishes served in restaurants on the ground.

Dessert was a gulab jamun cheesecake, blending classic Indian sweetness with a creamy Western format, finished with raspberry compote and orange reduction. Indian breads, papadum, yoghurt, kachumber salad, pickle, and mint mukhwas rounded out the meal beautifully.

Final Thoughts

Singapore Airlines Business Class delivers an experience that feels refined, consistent, and genuinely thoughtful. From seat comfort and inflight entertainment to Book-the-Cook dining and polished service, everything works together seamlessly. Even on a regional route, the airline treats the experience with the same care as a long-haul flagship service.

This flight reminded me that while many airlines compete on hardware, Singapore Airlines still excels at the full picture, comfort, service, and food that feels intentional rather than obligatory. If this is your first time flying Singapore Airlines Business Class, it sets expectations dangerously high for everything else that follows.