Singapore Airlines is launching a range of gourmet desserts for its Premium Economy Class and Economy Class customers for the first time, designed by Guest Chef Monica Galetti to accompany her new suite of menus.
The exclusive dessert range includes a Salted Caramel and Honeycomb Pot for Economy Class – an indulgent layered dessert, encapsulated in a pot with an exclusive wrap-around sleeve featuring the Airline’s signature Batik print. In Premium Economy Class, customers can look forward to a Salted Caramel and Honeycomb Delice, served on elegant custom-made porcelain serviceware. Both dishes take inspiration from Monica’s childhood favourite treat – the Hokey Pokey from New Zealand.
Available on board Singapore Airlines’ flights from London Heathrow, London Gatwick, and Manchester, Monica’s new desserts take flight from 1 December 2025 and will be available on board for a year.
Also available from 1 December 2025 until 28 February 2026, is Monica Galetti’s new Winter menu, exclusively for Suites/First Class and Business Class cabins. Using fresh seasonal produce, it taps into warming dishes that bring comfort and charm to in-flight dining.
Chef Galetti’s four-course Suites/First Class menu opens with a fine-dining inspired Lobster Salad with Black Garlic and Chive Mayonnaise, Espelette Pepper and Urfa Chilli to tantalise tastebuds. Next is velvety Cream Leak and Potato Soup with Maple Lardon tucked inside. The centerpiece is Roasted Monkfish nestled atop a Chorizo and Cannellini Bean Ragout with Garlic-Wilted Pak Choi, finished with Chive Oil and Crispy Batter for contrasting texture. To finish, Chef Monica draws on her classical French training with a Hazelnut Paris-Brest with Poached Pear and Grated Koko Samoa.
In Business Class, Monica brings theatre to the sky with a fragrant Dorset Crab starter, followed by a comforting Glazed Beef Short Rib in a Rich Red and Port Sauce, served with Burnt Butter Mash and Seasonal Winter Vegetables. Dessert features Coffee-Poached Pears with Whipped Pistachio Cream and Muscovado Crumble.
Singapore Airlines’ Guest Chef, Monica Galetti, said: “Earlier this year, I had the opportunity to travel on a Singapore Airlines flight and observe first-hand how fine airline food comes together in the sky. That experience gave me invaluable insight into what it takes to deliver quality dining at 35,000ft and inspired me to bring my signature dessert to all cabin classes. After months of careful planning and development, I’m thrilled to see it finally take flight!
“For my new Winter menu in Suites, First Class and Business Class, I’ve crafted dishes that deliver hearty comfort food with the finest seasonal ingredients. This menu features the return of some of my most popular dishes, including the Glazed Beef Short Rib and Hazelnut Paris-Brest, which have become favourites among frequent fliers.”
Mohamed Rafi Mar, Singapore Airlines General Manager UK & Ireland, said: “We are excited to launch our first range of bespoke desserts with Chef Monica Galetti, for Premium Economy Class and Economy Class Cabins. Now customers across all our cabins departing from London Heathrow, London Gatwick, and Manchester can experience a taste of fine dining in the air.”
Additionally, customers can make the most of the Airline’s award-winning hospitality including:
Complimentary in-flight Wi-Fi in all cabin classes as a KrisFlyer member
Over 1,900 on-demand entertainment options, including TV and sport programmes, and the newly introduced Apple TV
Customers in Business Class and Premium Economy Class can pre-order meals through the ‘Book the Cook’ service
Business Class customers, as well as PPS Club and KrisFlyer Elite Gold members departing from London Heathrow and London Gatwick can enjoy the Airline’s hospitality before departure. At London Heathrow Terminal 2, the refurbished SilverKris Lounge features expanded capacity, modern amenities, premium dining, TV entertainment, free WiFi and several relaxation spaces, giving travellers the best possible experience. At London Gatwick, customers can access the No.1 Lounge.
Singapore Airlines operates up to 40 flights a week between the UK and Singapore, with services from London Heathrow, London Gatwick, and Manchester.
Monica’s full Winter Menu for 2025/26 is as follows:
Suites and First Class:
Appetiser
Lobster Salad with Black Garlic and Chive Mayonnaise, Espelette Pepper and Urfa Chilli
Soup
Creamy Leek and Potato Soup served with Maple Lardons finished with Crème Fraiche
Main
Roasted Monkfish with Chorizo and Cannellini Bean Ragout with Garlic Wilted Pak Choi finished with Chive Oil and Crispy Batter
Dessert
Hazelnut Paris Brest with Poached Pear and Grated Koko Samoa
Business Class:
Appetiser
Dorset Crab Salad with Black Garlic and Chive Mayonnaise, Pickled Apple and Fennel
Main
Glazed Beef Short Rib in a Rich Red and Port Sauce, Served with Burnt Butter Mash and Seasonal Winter Vegetables
Dessert
Coffee poached Pears with Whipped Pistachio and Muscovado Crumble
Source: Organisations & Operators - breakingtravelnews
