Five improvements to inflight dining

11 Feb 2015 by Clement Huang


TRAVEL CLASS United First, Business First, Global First

DESTINATIONS All destinations

CHANGES Premium passengers can look forward to United's new and improved dining service, which has been implemented across the board. There are now three entrée choices (up from the previous two) for customers travelling on flights between four and five hours, while for long-haul flights, United has introduced a new multicourse meal service (meaning you can enjoy a separate starter, main and dessert).New breakfast breads have also been introduced on short-haul flights.

DISH THAT WE HAVE OUR EYE ON Chicken and sausage jambalaya with white rice and green onions


TRAVEL CLASS First class

DESTINATIONS Flights from Hong Kong to London, Paris, New York, San Francisco, Tokyo and Boston

CHANGES While there are no changes to the meal service, Cathay Pacific has partnered with Mandarin Oriental Hotel Group to create a new first class menu to be served over the next year. Highlights include Boston lobster with seasonal vegetables, braised beef chuck and gratinated cannelloni accompanied with “Bordelaise” sauce, and duo of colorado lamb (braised shank and butter basted loin), served alongside english peas, chanterelles, polenta.

DISH THAT WE HAVE OUR EYE ON Foie gras, mushroom and pickled blackberries



TRAVEL CLASS Economy class

DESTINATIONS Flights between Australia and Hong Kong

CHANGES Along with offering a choice of four meal options (up from two), the Flying Kangaroo is also providing travellers with servings that are fifty per cent larger. Moreover, as the airline will be serving dishes on plates, this will help to reduce the amount of time that its crew will need to serve and clear the meals by up to 30 minutes.

DISH THAT WE HAVE OUR EYE ON Roasted five spice duck salad with glass noodles and a soy and sesame dressing



TRAVEL CLASS La Premiere and business class

DESTINATIONS Flights departing Shanghai, Beijing and Guangzhou for Paris

CHANGES Celebrated French chef, Paul Pairet will develop a new starter and main course every month for the carrier’s premium customers. Passengers can look forward to a range of gourmet delights that blend Asian influences with French gastronomic traditions.

DISH THAT WE HAVE OUR EYE ON Black cod viennoise, seaweed and cream of rice



TRAVEL CLASS Business class

DESTINATIONS Selected international flights

CHANGES ANA has revised its ongoing “Tastes of Japan” menu once again, this time to incorporate products from the Yamagata, Kagawa and Yamguchi prefectures. Currently, three new dishes are being served on selected international flights: red sea bream boiled in grated radish (Yamagata); chiffon cake prepared with rare sugar (Kagawa); and sautéed choshu-dori chicken with white kidney beans cassoulet style (Yamguchi).

DISH THAT WE HAVE OUR EYE ON Chiffon cake prepared with rare sugar


Clement Huang

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