Korean Air has announced that in response to the popularity of the Korean air cuisine served onboard its flights, it will introduce a traditional Korean ‘table d’hôte’. The new ‘table d’hôte’ will expand the choice of Korean food served onboard, modified slightly to appeal to non-Korean palates! The Korean food, which has been all served together, will also be served as separate courses in line with the Western cuisine menus.
Ms. Heather Cho, Executive Vice-President of Catering & In-flight Sales Business Division/Cabin Service/Hotel Business, said: “Korean Air is pleased to offer our customers the chance to experience the tastes and textures and also enjoy the nutritional benefits of our Korean ‘table d’hôte’ in-flight menu. The dishes have been slightly modified so that people of all nationalities can enjoy Korea’s traditional foods.”
■ Sophisticated Korean ‘table d’hôte’ in the air
Korean Air’s new Korean ‘table d’hôte’ in-flight meal marks a new initiative in onboard cuisine.
Korean cuisine is known to reflect healthy eating principles and more and more nationalities are enjoying the experience and Korean Air is pleased to cater to its passengers’ wishes. The airline has spent a year developing the Korean ‘table d’hôte’ with numerous trials and food tastings.
To make passengers feel more comfortable with the menu, the Korean ‘table d’hôte’ in-flight meal is served as a separate appetizer, salad, main dish and dessert – the previous way of serving the Korean in-flight meals was for all components to be served together.
The Korean ‘table d’hôte‘ in-flight meal will be launched with a winter season menu that has an appetizer of seafood salad with mulberry yoghurt sauce. Black rice and walnut porridge with salad and plum dressing will be served after the appetizer, followed by a choice of either braised pork and kimchi or wrapped salmon with bean curd as the main course. Finally, cinnamon punch with dried persimmon will be provided as dessert .
■ Special recipes and presentation to tempt the appetite
Korean Air has developed special recipes, adjusting the flavors so that non-Korean passengers will fully appreciate the menu. The presentation of the food is sophisticated and elegant, in keeping with a traditional style.
As always Korean Air focused on the seasonality of the ingredients, for the freshness and taste of the food.
■ Korean Air upgrades its inflight service
In addition to the introduction of the ‘table d’hôte’, as from 2 December 2013, Korean Air’s first and business class passengers on international routes have been enjoying one of the finest champagnes in the world – Perrier-Jouët (Belle Epoque, Bell Epoque Blanc de Blancs, Blason Rose, Grand Brut) and in keeping with the quality of the champagne it is served in elegant Riedel glassware.
Korean Air has twice won the prestigious inflight cuisine Mercury Award; once for its Bibimguksoo (Spicy Korean Noodles) and also for its Bibimbap (mixed vegetables and meat with rice). The airline has invested talent, time and energy developing and presenting traditional Korean food in flight, showcasing an array of tastes and flavours of Korean cuisine to a global audience.