JAL began offering a new menu item at its international premium economy/economy class in-flight meal “red à table” on January 10.
The menu is supervised by three chefs who have achieved outstanding results in the “RED U-35” chef competition, and the first menu, which began on January 10, is supervised by Chef Do Nguyen Chilan (Vietnamese cuisine).
One of the unique features of the new program is the “total coordination” of in-flight meals by chefs from Vietnamese, Italian, and Japanese cuisines. All side dishes and main dishes are supervised by a single chef. It will be interesting to see what Chef Do Nguyen Chilan, who specializes in Vietnamese cuisine, had in mind when he created the Japanese and Western menus, respectively. It will be interesting to find out.
In fact, we have prepared an original video that introduces the chef’s thoughts, the secret of the delicious taste, and the secret story behind the development of the meal, both in the in-flight entertainment and on our website. The title of the video is “JAL International Flight Meals: Which to Eat? The video is available on the JAL website and in the in-flight entertainment. The video will be shown just before the in-flight meal is served (you may not be able to choose if you watch it), so please watch it before tasting the meal.
According to the video, Chef Do Nguyen Chilan, who has culinary roots in Vietnam, is the owner-chef of CHILAN, a modern vietnamese and natural wine restaurant that opened in 2020 in Hatsukaichi, Hiroshima Prefecture, on the opposite shore of Itsukushima Shrine. The video shows the interior of the restaurant, which has a very nice atmosphere that caught my eye.
On this day, we were allowed to sample the food, and after agonizing over which to choose, we opted for a Western-style meal. The main dish, beef stew omelet rice, was just as tender as I had expected. It went well with the carrot rice, which was prepared with the chef’s wish that “children can also enjoy eating vegetables.
And the three side dishes are all outstanding! The lemon, which was incorporated to create a dish that is typical of Hiroshima Prefecture, where his restaurant “CHILAN” is located, really does a great job. The presence of these cold side dishes, rather than being a side dish to the main dish, is so outstanding that it would not be out of place if they were served with both Japanese and Western cuisine.
The first menu supervised by Chef Nguyen Chilan is scheduled to be available until April 10. Please try it in Premium Economy and Economy Class on JAL international flights!
The company has also incorporated the “50 Ingredients of the Future” into the RED à table, which was used in the a la carte menu for first and business class in-flight meals on long-haul international flights from Japan.
In addition, as part of efforts to reduce the use of disposable plastics on board, paper products have been introduced for containers and lids for main dishes and tray mats starting with this menu.
© Source travel watch