ANA will collaborate with restaurants from Thailand, Singapore, China, Hong Kong and Los Angeles as well as chefs from the Four Seasons, Shangri-La and Patina Restaurant to introduce new bespoke meals on its business class flights to Japan from December this year. Passengers will be able to enjoy local cuisine from the country of departure in addition to the airline’s traditional Japanese menu.
ANA has collaborated with hotels and chefs since last year, introducing meals to Taiwan and India.
Flights from Bangkok to Japan except late-night departure flights from December 2014 to November 2015 will feature authentic Thai food from the Four Seasons Hotel Bangkok in collaboration with the Spice Market.
Flights departing Singapore will feature food prepared in collaboration with Regent Singapore’s Summer Palace Cantonese restaurant.
Flights departing from Beijing to Japan in February, May, August and October 2015 and from Dalian, Shenyang and Hangzhou to Japan in January, April July and November 2015 will feature Cantonese food from Shangri-La Hotel. Beijing flights will feature meals produced by Shangri-La Hotel chef with more than 40 years’ experience.
Flights departing Hong kong in December 2014 and March, June and September 2015 will feature dishes from the two-star Michelin restaurant at Shang Palace in Kowloon Shangri-La. The hotel will also recommend the wine that accompanies the dishes on flights departing and arriving Hong Kong from Haneda and Narita.
Flights from Los Angeles to Japan from December 2014 to November 2015 will feature Californian dishes from Patina Restaurant Group which regularly tops restaurant rankings in the US and has won many prestigious restaurant awards. Breakfast or late-night flights and for lunch on daytime flights as well as an original cocktail created just for ANA known as “Nippon Old Fashioned” will be served on board.