Loco Moco at 35,000 Feet: Hawaiian and Alaska Rewrite Their Premium Menus

Alaska Airlines and Hawaiian Airlines, now operating under one roof, have refreshed the food served in their most premium seats this fall. Each carrier has handed its menus to a different chef, and the result leans heavily on regional flavors from the Pacific Northwest and Hawaii.

On Hawaiian’s international suites, flying to Europe, Asia and Oceania, the menus come from Hawaii-born Chef Dell Valdez. Dishes include ahi au poivre with celery root puree, huli huli barbecue chicken with kimchi fried rice, grilled pork medallions with a soy-balsamic glaze and blackened tofu with Brussels sprouts and orzo.

Hawaiian’s first class between Hawaii and the U.S. mainland changes on October 21, with Honolulu chef Keaka Lee of Kapa Hale designing the meals. Breakfast features loco moco, and dinner offers braised beef with roasted ulu, or breadfruit. Alaska’s international suites carry a menu by Seattle’s Brady Ishiwata Williams, a James Beard Award winner, available to pre-order now.

Flyers to Tokyo Narita can pre-order miso-glazed black cod with kimchi fried rice and traditional banchan, while those bound for Seoul Incheon can choose galbi-glazed chicken. The wine list adds a Paul Hobbs West Sonoma Coast Pinot Noir and a Viña Cobos Cocodrilo red blend from Argentina. Alaska’s Mark Krolick said exceptional dining is essential to premium travel.

Sources: TravelPulse