Asian carriers¬†enhance in-flight catering as¬†they¬†battle rivals from Mideast in business class
These days,¬†about 4 million meals are consumed in the air every day. So with competition increasing between the highest-rated airlines in Asia and the Middle East, it‚Äôs no surprise that their battalions of food trolleys are in the vanguard of the fight for premium passengers.
Rated as the world‚Äôs best business class by¬†Skytrax¬†last year, Singapore Airlines is targeting the health conscious traveler with new dishes in first and business class that are high on protein and essential minerals.
Hong Kong-based Cathay teamed up with Mandarin Oriental Hotel Group last year to design a menu for its first-class cabin and has been busy adding Chinese cuisines to lure mainland flyers. Try a seasonal winter melon soup, clay pot rice and hairy crab roe, for instance. The 14 types of noodle soups are very popular in first and business classes.
The airline also has delved into some of the best-known chateaux in Bordeaux for its wine selection. Emirates food menu has also taken the healthy tack, with offerings shunning the evil saturated fats and added sugars. For those who want to socialize at 40,000 feet, premium class passengers on the A380 can head to the bar, graze on canapes and get the bartender to fix you a drink.
Etihad caused a stir with the introduction of its three-room luxury suite¬†on its superjumbo called The Residence, which comes with a Savoy-trained butler, en-suite shower and private chef, earning the Skytrax award for the¬†best first-class¬†cabin.
For its business-class cabin,¬†Qatar Airways Ltd.¬†signed up celebrity Michelin-starred chefs Nobu Matsuhisa and¬†Vineet Bhatia, with a sample menu including a roasted mustard and dill salmon with dill pine nut rice as well as the necessary mezze selection.