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Biz News Korea(Eng)
Airline food turning haute cuisine amid intensified competition
- Collected
- 2017.01.23
- Distributed
- 2017.01.24
- Source
- Go Direct
![[Photo by Asiana Airlines Inc.]](http://file.mk.co.kr/meet/neds/2017/01/image_readtop_2017_53996_14851498542756869.jpg)
[Photo by Asiana Airlines Inc.]
Full-service liners trying to fend off fast expansion by budget carriers have recruited celebrity chefs and teamed up with luxury hotels to cater differentiated menu choices and dining experience, according to industry sources.
“Airline food has become the barometer for consumers to assess the overall flight standard,” said one industry expert.
Asiana Airlines Inc., South Korea’s second-largest passenger carrier, has groomed 27 chefs to be in charge of food on long-haul flights to Frankfurt, Los Angeles and New York. Crew chefs and sommeliers have carefully arranged meal and wine to offer high-end restaurant experience in the sky.
Top flag-carrier Korean Air Lines Co. has focused on freshness in its tray meal. It makes food fresh out of its exclusive organic farm in Jeju island. With more than 1,400 meal choices on its menu list, it earns 240 billion won ($206 million) annually by catering food for other airliners.
Low-cost carriers (LCC) have joined the fad. T`way Airlines recently added premium hand-made cake `Jiyugaoka Hatchome` in its menu.
To appeal to fickle Korean taste, Hawaiian Airlines has teamed up with celebrity chef Chung Chang-wook to come up with customized meal for passengers flying from Incheon to Honolulu route from last month.
Finnair collaborated with Finnish Chef Eero Vottonen to offer new menu for business-class passengers and Hong Kong`s flagship carrier Cathay Pacific Airways is serving special in-flight meal made by Hyatt Hotel chefs.
By Kim Jung-hwan
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