Asiana Airlines unveils new world-class cuisine to passengers

MANILA, Philippines - Asiana Airlines (OZ) passengers are in for a delightful flight experience as the airline rolls out new menu sets developed in consultation with celebrity Korean Chef Edward Kwon. 

Kwon was the former head chef of the seven-star Burj Al Arab luxury hotel in Dubai. His career includes stints at the Ritz Carlton Hotel in the US.

Kwon was also dubbed as one of the “Top Ten Young Chefs” of 2003 by the American Culinary Foundation.

Ten new menus will be first served in Asiana’s European routes and will be gradually introduced to other long-haul flights. 

Kwon said, “The outcome of the new menus was from the endless communication of theory, meaning the best in taste and style; and reality, the airline cabin meal. These were the basic principles in making the new menus. We especially put tremendous time and effort to provide the high-end quality meals for Travel Class passengers.”

Kwon created the Thyme Crusted Halibut with Chive Mashed Potato for the Business Class menu. The fish is covered and cooked to a crisp with thyme to remove the fishy smell. Chive-flavored mashed potatoes harmonize the dish.

He also developed Slow Cooked Chicken, Onion Puree, Crushed Potato and Green Peas Au Jus for Travel Class. The chicken breast is slowly cooked in low temperature to preserve its juices. Onion puree and green peas are nutritious low-calorie additions to the dish.

Business Class will also have seasonal greens, crispy bacon, toasted pine nuts, truffled cream for its salad, and a healthy soup dish called Forest Mushroom Veloute, Eggplant Caviar and Pickled Red Onion.

Travel Class will feature Kwon’s Style Panzanella, a common Italian salad that the chef has transformed with panzanella bread. He also created Seafood Ceviche, with Orange and Avocado Midori, a Peruvian dish transformed Korean style by letting orange and midori flavors temper the fishy smell of seafood.

For dessert is the smooth-tasting White Chocolate Panna Cotta with olive oil.

“In providing the best-quality services, Asiana consulted Kwon in changing our cabin menus, except for the Bibimbab, Sambab and Mulberry Noodles which are our bestsellers. Asiana will continue its reputation as a five-star airline, and 2009 ATW and 2010 Skytrax Airline of the Year and the grand slam winner of the airline industry by continuously making improvements for our customers,” said Tae-Keun Han, Asiana Airlines executive vice president for cabin and airport service.