February 18, 2025 – STARLUX Airlines is redefining inflight dining with an exclusive wagyu sukiyaki kaiseki set developed in partnership with renowned Japanese restaurant Ningyocho Imahan.

The restaurant was established in 1895, is located in Tokyo, and serves top-quality Kuroge Wagyu beef in its Sukiyaki, Shabu-shabu, Steak and Kaiseki cuisine.

This dining experience debuted in July 2024 on first and business class flights between Tokyo and Taipei and quickly became a passenger favourite—garnering over 90% pre-selection rates by year-end.

Inflight Kaiseki

Crafted over six months and rigorously tested at Gategourmet Japan’s Narita facility, the menu captures the precision and artistry of Imahan’s signature dishes. Imahan’s executive chefs, Takashi Sakamoto and Katsutoshi Aoki, played a hands-on role in developing and ensuring that every element stays true to its legendary flavours.

One standout dish, Nanban Zuke Wakasagi, features delicately marinated Japanese smelt and requires 16 hours of preparation.

Seasonal items like maple leaf-shaped carrots in autumn and plum blossom garnishes in winter enhance the meals.

Every ingredient is hand-selected to meet STARLUX’s strict quality and safety standards, reinforcing the airline’s commitment to offering an elite in-flight dining experience.

Innovation in the Skies

Since its launch in 2021, STARLUX has built a reputation for high-end dining partnerships, starting with Hutong Yakiniku in economy class.

Now, the airline is setting a new business and first class benchmark, staying ahead of competitors by continuously innovating. Chairman Zhang Guowei has made it clear that offering an exceptional dining experience is a core part of the STARLUX brand.

One of the biggest challenges in serving sukiyaki on airplanes was finding a substitute for the traditional raw egg. To meet aviation food safety regulations, gategourmet Japan collaborated closely with the chefs at Imahan to develop an alternative.

By December 2024, gategourmet Japan had already produced 5,000 Imahan meals, with continuous refinements to balance flavours and textures for high-altitude dining.

The attention to detail included fine-tuning the agar-agar ratio in yam jelly and optimising the richness of the sukiyaki broth post-reheating.

According to gategourmet Japan’s Senior Account Manager, Chang Suhao, STARLUX’s meals require twice the preparation time and significantly higher costs than comparable airline offerings.

However, the airline remains steadfast in offering an unparalleled dining experience.

While many airline meals are forgettable, STARLUX’s partnership with Ningyocho Imahan sets a new standard that travellers will enjoy.

All images courtesy of gategourmet and STARLUX

Tokyo, February 14, 2025 – Starting March 1, 2025, All Nippon Airways (ANA), Japan’s most prominent and consistently 5-star airline, is adding a fresh, plant-based twist to its in-flight offerings with the launch of ANA Original Ramen.

As a light meal option in both First and Business Class on international flights, these two new ramen varieties are designed to offer passengers flavorful, satisfying choices that cater to various dietary preferences.

ANA will offer two distinct ramen flavours: Negi Miso Ramen, served on flights departing from Japan, and Tonkotsu Style Ramen, available on flights departing from overseas.

Both dishes are made with plant-based ingredients, offering a modern and delicious take on traditional Japanese ramen that caters to those seeking more sustainable and inclusive meal options.

“We’re always looking for ways to enhance the passenger experience, and introducing these unique ramen dishes is just one example of our commitment to evolving in-flight dining,” said Tomoji Ishii, Executive Vice President of Customer Experience Management and Planning at ANA. “These new ramen options not only celebrate authentic Japanese flavours but also provide choices for customers with dietary needs.”

What’s On The Menu?

From Japan:

• ANA Original – Negi Miso Ramen – A hearty, flavorful bowl featuring Hokkaido miso and vegetable broth seasoned with garlic and ginger for a bold and rich taste. Paired with chewy, medium-thick noodles and a vibrant trio of green onions.

From Overseas:

• ANA Original – Tonkotsu Style Ramen – A creamy, rich ramen with a sesame paste-based broth and a blend of vegetables. With extra-thin noodles and classic Fukuoka toppings like kikurage mushrooms and red ginger.

Where to Find ANA Original Ramen:

These new ramen options will be available in First and Business Class on ANA-operated international flights, including:

• U.S. routes like Seattle, San Francisco, Los Angeles, Chicago, New York, Washington D.C., Houston, and Honolulu
• Canadian and Mexican routes, including Vancouver and Mexico City
• European routes such as London, Paris, Frankfurt, Munich, Brussels, Vienna, Milan, Stockholm, and Istanbul
• Popular destinations across Asia and Oceania, including Singapore, Bangkok, Jakarta, Kuala Lumpur, Ho Chi Minh City, Hanoi, Delhi, Mumbai, Sydney, and Perth

Given the limited availability of these delicious bowls, look for the new ramen dishes on your next international flight with ANA.

Sydney, Australia – 11 February 2025 – dnata Catering & Retail is set to become a key player at Sydney’s new Western Sydney International (Nancy-Bird Walton) Airport (WSI), investing $17 million in a state-of-the-art inflight catering facility.

The facility will be located within the airport’s Cargo Precinct, will produce three million meals annually, supporting domestic and international airlines.

A Strategic Investment in Australia’s Aviation Future

Dnata’s expansion at WSI reinforces its long-term commitment to the Australian aviation industry. Mark Stubbings, Chief Commercial Officer of dnata Catering & Retail Australia, highlighted the company’s focus on innovation and local sourcing:

“Our highly trained team and cutting-edge facility will provide airlines and passengers world-class meals made from fresh, local ingredients. We are excited to be part of WSI’s journey as it establishes itself as a leading international aviation hub.”

The investment will generate over 200 new jobs over the next decade, with recruitment for chefs, drivers, and catering attendants beginning in 2026.

WSI’s Vision for a Connected, Efficient Airport

WSI CEO Simon Hickey emphasized the airport’s rapid progress and its appeal to top-tier airlines, stating:

“dnata’s presence in our Cargo Precinct offers significant operational efficiencies, including direct airside access and seamless integration with the terminal. Additionally, WSI’s location in Sydney’s multicultural heartland provides access to some of Australia’s best local produce, further elevating inflight dining experiences.”

The 3,200 m² facility will offer the latest sustainability initiatives, featuring energy-efficient equipment, a recycled water system, and a waste treatment plant. As demand grows, dnata can expand the site to 6,400 m², ensuring long-term scalability.

Construction is underway, and completion is expected in late 2026, in line with WSI’s planned opening.

All photos courtesy Dnata

JetBlue is kicking off the spring travel season with onboard upgrades, bringing its passengers fresh flavours, premium snacks, and new entertainment options.

From an expanded beverage lineup to curated seatback content, the airline continues to refine its inflight experience across all cabins.

Even More Snacks for EvenMore® Customers

JetBlue’s EvenMore® customers will now receive a premium snack as part of their perks: Tiny Tate’s Chocolate Chip Cookies.

These bite-sized treats from the renowned New York-based brand offer the same crispy texture and buttery flavour as their classic counterparts.

New Beverages in Core

JetBlue’s Core cabin passengers can now enjoy a new beverage lineup.

The airline has introduced Montauk Brewing Company’s Surf Beer, a crisp golden ale with a smooth, slightly hoppy taste, brewed on Long Island’s East End.

Additionally, blackberrybubly® is replacing limebubly®, giving passengers a bold and fruity new sparkling water option.

Mint Class Dining & Wine Refresh

JetBlue’s premium Mint class is rolling out a refreshed seasonal menu featuring new wine selections and elevated dining experiences. February’s selections include sparkling JJ Vincent Crémant de Bourgogne, crisp Burgans Albariño, rich Domaine Roulot Bourgogne Blanc, and a Cousins Napa Cabernet Blend.

March will see the introduction of Dama Brut Nature Cava, a bright Spanish sparkling wine, and Buona Notte Mortadella Skin Contact, a floral orange wine.

On select flights, Mint passengers can savour an all-new Caribbean-inspired menu with grilled mahi mahi with plantain mash and pineapple, jerked chicken with Pad Thai noodles, and a marbled sweet potato cake with coconut rum cream sauce.

Meanwhile, on transatlantic and domestic flights, Mint customers will continue to enjoy Bar Pasquale’s Mediterranean-infused menu, featuring dishes like baked rigatoni with wild mushrooms and ricotta pancakes with lemon marmalata.

JetBlue continues to elevate its inflight experience, blending premium flavours and thoughtful perks across all cabins. Whether it’s a refreshing new beverage, an upgraded meal in Mint, passengers can expect an upgraded experience.

All photos courtesy of Jetblue

Thai Airways has introduced an exclusive caviar service for its business class passengers, following Qatar Airways’ decision to enhance its business class dining with caviar last year.

The airline has partnered with Caviar Giaveri to serve Siberian Classic Caviar onboard flights from Bangkok to Europe.

The airline confirmed the news in a social media post on January 31.

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A post shared by Thai Airways (@thaiairways)

Caviar Giaveri, an Italian producer known for its commitment to sustainability, operates the world’s most diverse sturgeon farm, breeding ten species.

All of Caviar Giaveri’s sturgeons are of Russian origin, including the highly prized Huso huso, the species responsible for the renowned Beluga caviar.

A Premium Culinary Offering

The caviar service will be presented with a rotating selection of first-course accompaniments:

January, May, September: Tuna Tartare & Avocado Tartare

February, June, and October: Jumbo Crab Tian with Spicy Truffle Dressing

March, July, and November: Grilled Hokkaido Poached Tiger Prawn & Green Apple

April, August, December: Foie Gras Laab

The Caviar Trend in Aviation

Thai Airways’ introduction of caviar service comes just months after Qatar Airways announced its own business class caviar experience in September 2024.

Qatar Airways now serves 15g of Baerii caviar from Siberian sturgeon, accompanied by Balik-style salmon, blinis, Melba toast, crème fraîche, chopped chives, red onion, and crumbled hard-boiled egg, on select long-haul routes ex Doha.

The growing demand for elevated business class experiences has prompted airlines to refine their meal offerings, reinforcing their commitment to premium service.

Qatar Airways has taken its Oryx Kids Club to the next level with a brand-new range of tech-inspired amenity kits designed to entertain young travellers like never before.

The fifth installment in the airline’s beloved kids’ program – introduces a digital adventure, allowing children to dive into the Marvellous Metaverse.

With augmented reality (AR), hidden clues, and interactive puzzles, kids onboard can now explore a world of pixels, neon colours, and glow-in-the-dark surprises.

What’s New?

For Infants: Soft plush toys, including a cuddly Orry with blinking eyes and a Faaiz plush blanket with a character hood.

For Young Kids (3-6 years old): Fun, block-themed kits with interactive games, puzzles, and stickers that bring the Oryx heroes’ digital adventures to life.

For Older Kids (7-10): Next-level kits featuring 3D glasses, fidget toys, glow-in-the-dark elements, and a Marvellous Metaverse Fun Park board game packed with hidden surprises.

A Digital Adventure at 30,000 Feet

Each kit has a QR code that unlocks a 3D interactive experience—from flying the Skyblazer through augmented reality to uncovering hidden treasures in a virtual world.

Beyond the fun packs, kids’ meal trays get a makeover with colourful Oryx-themed liners, napkin rings, and snack boxes that keep the adventure going throughout the flight.

Designed in collaboration with Buzz, Qatar Airways’ latest kids’ program continues to push the boundaries of inflight entertainment, ensuring young travellers stay engaged in the air and beyond.

Hong Kong, January 24, 2025—Plaza Premium First has announced the launch of its signature Artisanal XO Sauce.  

It will be available exclusively at Plaza Premium Lounges and dining venues at Hong Kong International Airport starting January 27, 2025.

A Culinary Heritage Crafted by Hand

Since its inception in 2007, the Plaza Premium XO Sauce has been integral to the lounge‘s gastronomic offerings. It is handcrafted by skilled Chinese chefs without machinery.

Initially inspired by the flavours of the iconic fish ball noodle soup served at the lounges, the XO Sauce has evolved into a versatile condiment travellers enjoy.

The recipe uses ingredients like dried scallops, dried shrimp, and shrimp roe, creating savoury, spicy, and umami notes—ideal for elevating dishes such as rice rolls, fish siu mai, and more.

“We are confident that our relationship with travellers and Plaza Premium First will grow strong as this offering expands to inflight menus and more lounges worldwide,” a Plaza Premium Group spokesperson shared.

A Gourmet Keepsake for Home and Travel

Plaza Premium First makes its XO Sauce available beyond the lounges. It is perfect as a gift or for your kitchen. The sauce encapsulates Hong Kong’s rich culinary heritage and is free from preservatives.

Where to Find the XO Sauce

The Artisanal XO Sauce is available at the following locations within Hong Kong International Airport:

Plaza Premium First (near Gate 1)

Plaza Premium Lounge (near Gates 1, 35, and 60)

TGM and Root 98 (Arrival Halls A & B, Terminal 1)

The product is priced at HKD 288 for 180g or HKD 188 for 100g.

Aegean Airlines passengers can now enjoy a new, nutritious snacking option, thanks to a collaboration with the Greek healthy snack brand PALSE.

PALSE, a company focused on transforming pulses into tasty and nutritious snacks, has partnered with Aegean and Olympic Air to add its Crunchy Peas – Sea Salt & Pepper flavour to the airline’s offering for domestic flights.

Pulses like chickpeas, lentils, and beans are naturally high in plant-based protein and fibre while low in fat and calories.

PALSE’s snacks are crafted to offer a nutritious, satisfying crunch, making them an ideal option for health-conscious travellers seeking guilt-free indulgence at 30,000 feet.

This collaboration starts with Crunchy Peas in a convenient 22g bag, but the company has hinted at future expansion.

PALSE offers a diverse range of pulse-based snacks, including spicy beans, roasted corn, and even sweet chickpea treats, and looks forward to growing its presence in Aegean Airlines’ inflight catering.

“We are confident that our relationship with Aegean Airlines will grow strong and our offering to inflight menus will be expanded even more,” said a PALSE spokesperson.

As Aegean Airlines continues to enhance its onboard offerings, this partnership aligns with its commitment to diverse, high-quality snack choices for passengers.

For more information on PALSE’s product range, visit www.palse.gr.

Wiesbaden, January 21st 2025 – Omnevo has successfully launched its end-to-end digital retailing platform for Air Dolomiti, marking a significant milestone in onboard retail innovation.

The new platform, launched on January 1st, integrates smoothly with Air Dolomiti’s systems to enhance the #paxex and improve operational efficiency.

A Seamless Integration

Omnevo’s solution streamlines onboard retailing by integrating flight and crew rostering with payment systems.

Peter Coelho, Chief Operating Officer at Omnevo, said:

“We are thrilled to partner with Air Dolomiti to deliver a cutting-edge solution that bridges operational excellence with superior passenger service.”

Air Dolomiti’s Head of Inflight Product, Steve Troian said:

“This partnership represents a new chapter for Air Dolomiti, where we are setting new benchmarks for inflight retail. By combining advanced technology with comprehensive crew training, we have enhanced the onboard experience for our passengers and operational ease for our crew.”

The launch followed months of preparation, including crew training and process integration, to ensure a successful go-live.

Air Dolomiti is poised to set new standards in inflight retail, combining passenger-centric services with innovative technology to redefine regional air travel.

Dubai, UAE, 17 January 2024 – Emirates is redefining vegan inflight dining with an expanded menu that combines innovative ingredients, global flavours, and culinary excellence. As more travellers embrace plant-based lifestyles, the airline continues to set itself apart by offering thoughtfully crafted vegan dishes.

Vegan Innovation for a Global Audience

Marking Veganuary, Emirates showcased its vegan cuisine with a workshop led by Emirates Flight Catering’s talented chefs.

The chefs experimented with cutting-edge ingredients, including a solid egg substitute made entirely from legumes, featured in dishes like spicy shakshuka, and a vegan pastry sheet transformed into savoury cannelloni.

The airline’s impressive vegan offering spans more than 300 plant-based recipes served across 140 destinations.

Ingredients are carefully sourced from global suppliers, such as Beyond Meat (USA), Qian Ye tofu (Japan), and Linnolat organic dark vegan chocolate (France).

Emirates collaborates closely with pesticide-free produce from Bustanica, the world’s largest hydroponic vertical farm.

Vegan Dining Options Across All Classes

Emirates caters to vegan customers with curated menus tailored to each cabin class:

First Class: Creamy polenta cake with thyme mushroom ragout and desserts such as warm chocolate fondant with salted caramel sauce elevate the vegan experience.

Economy Class: Crêpes with sautéed vegetables, curried vegetable puffs, and chocolate mousse cake with blackberry crumble.

Premium Economy: Braised mushrooms in five-spice soy sauce with jasmine rice and desserts like chocolate tart with apricot compote.

Business Class: Thai red curry tofu with aubergine and tropical coconut pineapple cake.

“At Emirates, we’re proud to lead the way in vegan inflight dining by combining culinary excellence with innovation,” an Emirates spokesperson shared.

“From integrating sustainable ingredients like Bustanica produce to crafting menus that cater to a growing global demand for plant-based cuisine, we’re elevating the travel experience for all our customers.”

The airline recently introduced vegan milk servings in Economy and Premium Economy, with over 30,000 customers monthly selecting this option for coffee and tea.

(All photos courtesy of Emirates)

SEPANG, 20 January 2025 – Santan, AirAsia’s inflight food and beverage brand, has unveiled a range of new offerings. Highlights include the introduction of the Santan Value Combo, a festive 8 Treasure Rice Bowl for the Lunar New Year, and the return of the iconic OG Burnt Cheesecake (with a twist).

Passengers on AirAsia flights (flight code AK) lasting under 75 minutes can enjoy budget-friendly combos by pairing a Santan drink with a light snack or meal.

Available snacks and meals include:

• Chicken Curry Puff – MYR1
• Cranberry Cream Cheese Oyaki Bun – MYR2
• Nasi Lemak Light – MYR4

For longer flights, Santan offers special deals across all AirAsia and AirAsia X routes, featuring the crowd-favourite Pak Nasser’s Nasi Lemak:

• Light Combo: Small nasi lemak + 1 drink | MYR10
• Classic Combo: Standard nasi lemak + 1 drink | MYR19 (MYR25 for AirAsia X flights)
• Jumbo Combo: Double portion nasi lemak + 1 drink | MYR23 (MYR28 for AirAsia X flights)

Lunar New Year

Santan introduces the festive 8 Treasure Rice Bowl, a dish inspired by Chinese traditions symbolizing prosperity, health, and longevity. It features ingredients like Claypot Chicken, Bok Choy, Ginkgo Nuts, and Chinese Sausage.

The OG Burnt Cheesecake

Santan’s 2025 menu also marks the comeback of the OG Burnt Cheesecake, now reimagined with 50% less sugar as part of the Club Zero initiative. Made with zero-calorie sweeteners.

Catherine Goh on Santan’s Vision

“At Santan, we’re rewriting the narrative of airline dining. The days of bland, uninspiring meals are over—we’re bringing vibrant flavours and high-quality experiences at great value prices to the skies,” said Catherine Goh, Chief Executive Officer of Santan.

“From the festive 8 Treasure Rice Bowl to the guilt-free Burnt Cheesecake, our menu celebrates culture, innovation, and joy. Combined with wallet-friendly prices and café-grade beverages, we’re proving that food served onboard can be something to enjoy and remember.”

(All photos courtesy of Air Asia)

Air France is enhancing the customer experience with its first signature home fragrance.

Set to launch on January 15, 2025, the scent will be available in select Air France lounges and was developed in partnership with perfumer Francis Kurkdjian

Francis is famous for designing Le Mâle by Jean Paul Gaultier and has collaborated with brands such as Guerlain, Dior, and Armani.

As the Artistic Director of Maison Francis Kurkdjian and the Creative Director for Parfums Christian Dior, his name is synonymous with excellence and innovation in perfumery.

The fragrance was crafted over two years and combines the sunny vibrancy of mimosa from the South of France with jasmine, rose, and soothing musk, creating a scent that embodies calmness and elegance.

Inspired by the idea of “a ray of sunshine on the wings of an aircraft,” it honours the airline’s Concorde legacy.

The fragrance will first be available in Air France lounges at Paris-Charles de Gaulle, including the lobbies and La Première suites, and will expand to other lounges around the world in 2025.

A Multi-Sensory Experience

Air France is engaging all five senses in its customer journey:

Sight: Elegant uniforms and lounge designs.

Taste: Inflight menus developed by top chefs.

Touch: Premium materials are used in seating.

Sound: Curated inflight playlists

Smell: The new AF001 Fragrance.

Fabien Pelous, SVP of Customer Experience, stated, “The Air France travel experience now elevates all five senses.”

(All photos courtesy of Air France and Laurent Humbert)