Aeroflot, Vietnamese set.
Menus vary depending on route, and include two kinds of appetizers, soup and main course. Rice, sauces and special seasonings traditional to the regions are used in preparing the dishes.
MOSCOW – Aeroflot introduced a new on-board menu for business class passengers on flights to Asia. The new Asian menu includes dishes from Chinese, Japanese, Korean, Thai and Vietnamese national cuisine, and is offered on flights of more than six hours to Asia.
Menus vary depending on route, and include two kinds of appetizers, soup and main course. Rice, sauces and special seasonings traditional to the regions are used in preparing the dishes.
Five varieties of Asian menu have been developed:
- Chinese (flights to Beijing, Hong Kong, Shanghai, Guangzhou);
- Vietnamese (Hanoi, Ho Chi Minh City);
- Japanese (Tokyo);
- Korean (Seoul);
- Thai (Bangkok, Phuket).
Business Class passengers on these routes have the option to choose the Asian or standard menu. Passengers who opt for the Asian menus are also offered a snack, bread basket and dessert from the standard menu.
Aeroflot has introduced national dishes on flights to Asia under its service development program. Russia’s flag carrier is a leader in service quality, and this year was awarded Four Star Airline Status by Skytrax, the global benchmark for airline service. Aeroflot also ranks among the top 10 airlines for on-board cuisine, according to Global Traveler.
Innovation in the field of on-board catering based on passengers’ preferences will strengthen Aeroflot’s position in Asian markets and help the airline maximise the benefits of transit traffic between Europe and Asia.
Tatiana is the news coordinator for TravelDailyNews Media Network (traveldailynews.gr, traveldailynews.com and traveldailynews.asia). Her role includes monitoring the hundreds of news sources of TravelDailyNews Media Network and skimming the most important according to our strategy.
She holds a Bachelor's degree in Communication & Mass Media from Panteion University of Political & Social Studies of Athens and she has been editor and editor-in-chief in various economic magazines and newspapers.
