ADJUSTING TO AN ALTERED PALATE

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.

- PRIYANKA ELHENCE

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 high-altitude 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.”