Korean Air will revamp its in-flight services. Starting March 12, the new services will be launched on 10 major long-haul routes.
The in-flight meals are supervised by Se-Gyeong Kim, owner chef of Seoul’s restaurant “Cesta,” using unique Korean ingredients and cooking methods. In First and Business Class, new menus include dishes like octopus rice, marbled beef bibimbap, abalone bowl, and sinsollo (Shinseollo). In Economy Class, menus like salmon bibimbap and stir-fried rice with octopus and pork are developed. Non-Korean dishes such as tofu pad thai, spicy eggplant stir-fry, and rosé pasta are also available.
In First Class, meals are served on Bernardaud chinaware, Christofle cutlery, and Riedel wine glasses, and in Business Class, they are served with Armani Casa tableware and wine glasses.
In First and Business Class, bedding is from Italy’s luxury brand Frette, and the amenity kits are by UK-based Graf products. The pouches come in navy, green, and black and change every eight months. Packaging is simplified, and eco-friendly materials are used for toothbrush handles, eye mask cases, earplug cases, etc.
The revamped service will be extended to all long-haul routes by June and to medium and short-haul routes by September.
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