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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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)

Cathay Pacific Partners with Michelin-Starred Yat Tung Heen to Elevate Inflight Dining

Cathay Pacific is bringing the flavours of Hong Kong’s culinary scene to the skies with an exciting new partnership with Michelin-starred restaurant Yat Tung Heen.

Beginning January 2025, Premium Economy and Economy passengers on select flights from Hong Kong will experience classic Cantonese dishes crafted by Chef Tam Tung.

This collaboration is part of Cathay’s “Hong Kong Flavours” initiative, designed to celebrate the city’s diverse food culture and deliver authentic local cuisine to passengers across all cabins.

Bernard Mills, Cathay’s Head of Dining and Hospitality, highlighted the significance of this partnership, stating, “Yat Tung Heen shares our vision for showcasing the best of Hong Kong’s food culture. It’s about authenticity and quality, and we’re thrilled to offer these flavours to our customers.”

Cantonese Excellence at 35,000 Feet

Passengers can look forward to a thoughtfully curated inflight menu featuring signature dishes from Yat Tung Heen.

In Economy Class, the highlight is a chilled marinated cherry tomato appetiser with preserved plum – a tangy starter meticulously adjusted to account for flavour changes at altitude.

For mains, Economy passengers will enjoy baked chicken with aromatic ginger and aged mandarin peel or the iconic gu lou yuk – sweet and sour pork coated in a rich orange glaze with fresh pineapple and bell peppers.

Premium Economy offers Chiu Chow-style smoked duck breast served with pickled mustard greens marinated in galangal and heartier options like braised beef brisket and tendon in chu hou sauce.

The menu also includes crispy halibut with soy sauce, braised bamboo pith, and baby choy sum.

“Creating consistently exceptional meals in Premium Economy and Economy is no small feat,” Mills remarked.

“The challenge lies in producing dishes at scale while maintaining the quality that Cathay is known for. Yat Tung Heen was an ideal partner, bringing expertise and creativity to the table.”

Chef Tam and Cathay’s inflight dining teams worked closely to fine-tune each dish for inflight conditions.

“We wanted to bring Cantonese culinary heritage to travellers, and the process involved countless tweaks to ensure the right balance of flavours at altitude,” said Chef Tam.

This isn’t Cathay Pacific’s first foray into Michelin-starred inflight dining.

Previous partnerships have included esteemed Hong Kong restaurants like Duddell’s and Louise, but this is the first time such focus has been placed on Economy and Premium Economy cabins.

Passengers from Hong Kong can look forward to sampling these Cantonese delights on select routes in 2025, further enhancing Cathay Pacific’s reputation for delivering exceptional inflight experiences.

(All photos courtesy of Cathay Pacific)

JetBlue Mint Gets Sweeter with Exclusive Collaboration

JetBlue is taking its Mint experience to the next level by adding a delicious new treat – freshly baked cookies from the dynamic sister duo behind Twins That Cook.

Starting in 2025, select JetBlue Mint flights will feature the O.G. Cookie, a signature creation by Aria and Maya, two passionate bakers from Massachusetts who turned their love for sweets into a thriving business.

Source: Twins that Cook

The collaboration continues JetBlue’s tradition of spotlighting artisanal treats and partnering with innovative bakers.

JetBlue has previously worked with New York-based Milk Bar, founded by Christina Tosi. Milk Bar’s signature Compost Cookies became a beloved part of the Mint experience.

In 2014, the airline teamed up with Mah-Ze-Dahr Bakery to serve passengers their pastries and sweets.

Twins That Cook joins the roster, bringing their nostalgic and heartfelt touch to the premium cabin. The O.G. Cookie combines crunchy edges, a gooey centre, and a hint of sea salt.

JetBlue Mint’s focus on offering premium, home-like comforts at 35,000 feet aligns perfectly with the essence of Twins That Cook. The sisters said, “Biting into something warm and sweet feels like home. Home is where the heart is, and you find love there.”

For the sister duo, this partnership is a dream come true. After countless hours testing recipes and scaling production, their cookies have made it to the skies.

“Having our cookies up in the sky is next level!” they shared in an Instagram post.

What started as a two-person operation has grown into a full-fledged company with staff, a commercial kitchen, and a high-flying collaboration with JetBlue.

Passengers flying JetBlue Mint can look forward to this product as part of their premium onboard experience.

Thai Airways Street Food Market Offering

Thai Airways is bringing the flavours of Thailand’s bustling street food markets to the skies, offering passengers a taste of authentic local cuisine at 30,000 feet.

In an exciting partnership with Dusit Foods and Pinto Hub, the airline has introduced a curated selection of iconic Thai dishes in Economy Class on outbound international flights departing from Bangkok.

Featured dishes include:

Khao Soi Kai – A Northern Thai specialty featuring creamy, spiced coconut curry with egg noodles and tender chicken. This dish hails from Khao Soi Lamduan Fah Ham in Chiang Mai, an eatery famous for preserving this traditional recipe. Its enticing aroma will transport passengers to the streets of Chiang Mai.

Crispy Noodles with Chicken in Thick Gravy – A savoury, comforting classic from Nam Tian by Khanta, representing over 80 years of culinary expertise. This dish captures the essence of Thai-Chinese fusion flavours that are beloved across generations.

Chicken Massaman Rice with Fried Vegetables – A Southern Thai dish paired with vegetables.

Stir-fried Basil Chicken with Rice & Fried Egg – A Thai favourite, bursting with bold basil and garlic flavours, sourced from the kitchens of Ban Yi San.

Thai Airways takes pride in promoting local flavours by serving these beloved dishes on flights. Moreover, it’s creating new growth opportunities for Thai small and medium-sized enterprises (SMEs), small restaurants, and farmers, a move that deserves appreciation.

(All photos courtesy of Thai Airways)

Vietnam Airlines Partners with Heineken

Vietnam Airlines has launched Heineken 0.0 in their business class cabins for flights between Hanoi and Ho Chi Minh City.

The airline operates a mix of A321, A350 and Boeing 787 services between the cities up to 26 times a day. Heineken 0.0 offers the same fruity notes as regular Heineken but with a softer, maltier body. It uses the same high-quality ingredients—water, malted barley, hop extracts, and A-yeast—enhanced by a natural flavour

Collaborations

Heineken 0.0 has been featured on Ryanair flights, is currently available in British Airways business class, and is offered in KLM lounges and onboard KLM flights.

Vietnam Airlines also plans to serve the product at the Golden Lotus Lounge at Noi Bai and Da Nang.

Heineken 0.0’s Rise and Market Trends

Heineken’s latest research shows that low and no-alcohol drinks are becoming more popular. Over the past five years, the 0.0 beer category has grown by 10% annually, outpacing the growth of the overall beverage market.

Despite this success, social stigmas around alcohol-free choices persist, particularly among Gen Z, who report feeling pressure to justify their non-alcoholic choices.

Heineken launched the ‘0.0 Reasons Needed’ campaign to combat this, promoting a regular, respectable choice of alcohol-free options.

Consumer Preferences

Positioning Heineken 0.0 as a refined, health-conscious option aligns with shifting consumer preferences. This strategy is comparable to Singapore Airlines’ premium collaborations, like its partnership with Le Labo.

Including Heineken 0.0 in Vietnam Airlines‘ offerings could cater to the increasing demand for non-alcoholic choices during flights.

(All photos courtesy of Vietnam Airlines and Heineken Media Team)

dnata is now the exclusive inflight caterer for Turkish Airlines in Australia.

This new agreement will see dnata Catering delivering high-quality meals to Turkish Airlines passengers departing from Sydney International Airport (SYD), enhancing the onboard experience for travelers flying between Australia and Türkiye.

The partnership is set to uplift over 125,000 meals annually for more than 60,000 passengers on Turkish Airlines’ 200+ flights out of Sydney. This extension strengthens dnata’s relationship with the airline across the Asia-Pacific region, complementing existing catering services in Melbourne (MEL) and Singapore (SIN).

Across all three airports, dnata will provide a total of 710,000 meals across 1,250 flights per year, ensuring consistent quality and premium service for Turkish Airlines passengers.

Hiranjan Aloysius, dnata Catering & Retail’s Regional CEO for Asia Pacific, commented:

“Being chosen as Turkish Airlines’ exclusive inflight catering provider in Australia and Singapore is a testament to the dedication and expertise of our culinary teams. We take pride in creating exceptional onboard dining experiences that reflect both quality and consistency.”

dnata’s catering division operates at 11 airports in Australia and Singapore, serving over 40 airline customers and preparing more than 70 million meals annually. With a workforce of over 4,500 culinary professionals, dnata ensures an elevated dining experience on more than 250,000 flights each year.

For those curious to see Turkish Airlines’ inflight meal experience in action, explore this review of their onboard catering to get a closer look at the premium quality and presentation passengers can expect.

This partnership further cements dnata’s reputation as a trusted name in airline catering, continually raising the bar for inflight dining excellence.

(All photos courtesy of dnata Australia)

An enhanced inflight dining experience for La Première and Business Class passengers flying from Tokyo-Haneda.

Starting January 2025, Air France will offer an exclusive and enhanced inflight dining experience for La Première and Business Class passengers flying from Tokyo-Haneda and Osaka-Kansai to Paris-Charles de Gaulle.

The airline has partnered with Olivier Chaignon, head chef at the restaurant L’Osier in Tokyo, to create menus that blend French cuisine with Japan’s seasonal ingredients.

In La Première, passengers can indulge in maki-style seabass delicately wrapped in nori and finished with a luxurious champagne sauce. This standout dish is served alongside potatoes garnished with shiso flowers and fresh cheese gnocchi, combining creamy textures with subtle floral notes.

Another highlight is his blanquette-style veal, a rich and comforting French classic, elevated with truffle Yukitsubaki rice and seasonal vegetables – showcasing the best French and Japanese culinary traditions.

Twelve exclusive dishes for the La Première cabin and twelve for the Business cabin, all available on board during 2025 in various rotations to keep things interesting for regular travellers.

In Business Class, guests can enjoy potato gnocchi paired with aubergine caviar, stuffed grilled courgettes and prawns served with a lobster jus infused with aniseed, and vegetables and green pasta.

A First

This collaboration, the first of its kind for flights out of Japan, underscores the airline’s commitment to culinary excellence inflight. Chaignon joins Emmanuel Renaut and Jérôme Banctel, who have curated menus for Air France’s long-haul flights.

Air France’s ongoing partnerships with renowned chefs are part of its effort to provide passengers with world-class dining at 35,000 feet. The airline continues to highlight regional flavours while maintaining the essence of French gastronomy, offering dishes that reflect the sophistication and quality expected of Michelin-starred dining.

Air France allows Business Class passengers to pre-select their main dish before departure, reducing food waste and ensuring their preferred meal is available.

For those flying from Japan, this new menu offers a culinary experience that celebrates French and Japanese cuisine, transforming passengers’ inflight meal experience.

(All photos courtesy of Air France)

Singapore Airlines Partners with Le Labo

Singapore Airlines has elevated its amenity kits to a new level of sophistication and style by partnering with Le Labo, a luxury fragrance company based in New York.

Business Class passengers on flights longer than six hours can enjoy the kit. Passengers should request the kit from the cabin crew, as it is not part of the usual inflight service.

This collaboration highlights that SIA remains dedicated to providing top-tier services to its elite travellers while paying close attention to the burgeoning trend of hyper-personalised, premium travel products.

The kit consists of three products by Le Labo: hand pomade, face mist, and lip balm. These high-end, vegan-friendly items are made with such luxurious ingredients as shea butter, almond oil, and aloe vera.

Travellers will be given a pouch made of waxed cotton canvas; Le Labo’s lab aprons inspire its design.

A Meeting of Two Brands

Founded 2006 in New York’s Nolita district, Le Labo has a dedicated following that adores its artisanal approach to fragrance. Known for hand-blended, made-to-order products, the company has expanded into skincare and home essentials.

Throughout its growth, Le Labo has sprinkled a little of its signature quality and authenticity into every product it makes.

The partnership reflects a broader industry trend whereby airlines seek to partner with luxury brands to stand apart and offer inflight experiences that feel, well, special.

(All photos courtesy of Singapore Airlines)