Singapore Airlines has a well-earned reputation for the service it offers premium guests — but even the best airline kitchen can only do so much within the confines of an aircraft galley. The solution? Book the Cook.
Last updated 3 June 2026
Book the Cook lets you pre-select your main course from a menu far wider than the one carried onboard. For Singapore Airlines guests flying from Auckland to the UK and Europe — in Suites, First Class, Business Class and Premium Economy — it’s one of the simplest ways to lift the journey from very good to genuinely memorable.
The idea is straightforward: choose your dish ahead of time and the galley can prepare meals that wouldn’t otherwise be possible in the air. For flights from Auckland, you’ll need to make your selection at least 48 hours before departure, through Manage Booking.
Who creates the menu?
The Book the Cook dishes are designed by Singapore Airlines’ International Culinary Panel — a roster of celebrated chefs from the airline’s key destinations across Asia, Europe and beyond, who craft menus rooted in their own culinary heritage. The panel has long featured names such as:
Matt Moran — Sydney, also familiar to New Zealanders from his television cooking shows.
Georges Blanc — Vonnas, France.
Sanjeev Kapoor — Mumbai, India.
Yoshihiro Murata — Kyoto, Japan.
Zhu Jun — Shanghai, China.
The panel and its dishes rotate over time and with the seasons, so the exact line-up and menu vary — Manage Booking always shows the current selection for your flight and cabin. To complement the food, Singapore Airlines also engages wine experts who taste more than 1,000 wines a year under cabin pressure, since altitude changes how a wine tastes in the air.
What can you order?
The selection spans Western, Singaporean, Indian, Japanese and other cuisines, with meatless and lighter options too. Signature dishes that have become favourites include Lobster Thermidor (in First Class and Suites) or Seafood Thermidor in Business Class, grilled New Zealand Wakanui beef fillet, and roast Cantonese duck breast. With a line-up like that, Book the Cook is hard to ignore.
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