Din­ing on Emi­rates the – world’s largest fly­ing res­tau­rant

The Malta Business Weekly - - FRONT PAGE -

Emi­rates serves more than 100 mil­lion meals a year with the same at­ten­tion to de­tail in First, Busi­ness and Econ­omy Class. Cater­ing for more than 55 mil­lion dine-in guests a year trav­el­ling to and from 144 cities across six con­ti­nents, no one un­der­stands global culi­nary trends bet­ter than Emi­rates as it serves des­ti­na­tion­in­spired cui­sine on­board the world’s largest fly­ing res­tau­rant.

With a cater­ing in­vest­ment of $1bn per year, Emi­rates runs a round-the-clock kitchen with 1,200 chefs based in Dubai whip­ping up 12,450 recipes. The fine­ly­tuned op­er­a­tion caters 590 flights a day with au­then­tic lo­cal cuisines giv­ing cus­tomers a taste of the des­ti­na­tion they are go­ing to. The air­line also works closely with 25 cater­ing part­ners around the world to pro­vide the same qual­ity of food for its Dubai-bound flights.

Lo­cal flavour

Emi­rates’ fo­cus on lo­cal flavour means it has food avail­able from every re­gion it flies to. Flights to Ja­pan for ex­am­ple, of­fer au­then­tic Kaiseki cui­sine and Bento boxes served with Ja­panese crock­ery, cut­lery and tea sets to en­sure an un­ri­valled food ex­pe­ri­ence on board.

The air­line re­cently launched a new menu for its Aus­tralian routes in­spired by the breadth of the coun­try’s mul­ti­cul­tural flavours and cuisines, af­ter a 14-month process work­ing in con­sul­ta­tion with lo­cal chefs.

The new menu fea­tures a broad range of tra­di­tional lo­cal favourites such as minted lamb sausages. Re­flect­ing Aus­tralia’s mul­ti­cul­tur­al­ism, the menu also in­cludes Asian flavours, as well as Mid­dle East­ern flavours and in­gre­di­ents, cater­ing to Emi­rates’ di­verse pas­sen­ger mix and rep­re­sent­ing its global route net­work.

To keep up with re­gional and sea­sonal food trends, Emi­rates changes its on­board menus monthly and con­tin­u­ally re­views its recipes.

The var­ied menus on each route are also re­flected in the bread bas­kets served on board. Flavoured breads or breads pro­duced with a sour­dough base are pop­u­lar on Euro­pean routes, while parathas, pooris and naan bread are served on all nine Emi­rates routes to In­dia. On its Mid­dle East­ern routes, cus­tomers get to en­joy Ara­bic bread, Markook, a very thin un­leav­ened bread com­mon in the re­gion and Manakesh which is ei­ther topped with za­atar or cheese.

In premium classes, meals are served on Royal Doul­ton table­ware with Robert Welch cut­lery spe­cially de­signed for Emi­rates.

Global part­ners, best of lo­cal and ar­ti­sanal pro­duce

Emi­rates fo­cuses on sim­ple, well cooked dishes that em­pha­sise fresh in­gre­di­ents of the high­est qual­ity. The air­line brings the finest prod­ucts on board through long­stand­ing part­ner­ships world­wide and sup­port­ing lo­cal sup­pli­ers and ar­ti­sans. This in­cludes sourc­ing over 15,000 kilo­grams of Per­sian feta from the Yarra Val­ley in Aus­tralia each year. The olive oil served on board is ex­clu­sively from car­bon neu­tral pro­ducer Monte Vib­iano in Italy, a part­ner­ship that is now more than 15 years old.

Like any star-rated res­tau­rant, Emi­rates pays spe­cial at­ten­tion to its wine lists, boast­ing world class cham­pagne and wines. The wines on each route are care­fully se­lected to com­ple­ment the menu and in­clude ex­clu­sives found only on Emi­rates such as the Dom Pérignon 2005 Rosé cham­pagne and 1963 Gra­ham’s Col­heita Port. A longterm buy­ing strat­egy also means that the air­line has 3.8 mil­lion bot­tles of wines cur­rently stored in its cel­lar in Bur­gundy, France to be served in the next seven to 10 years.

Cof­fee and tea are the two most widely con­sumed bev­er­ages on board. Emi­rates has been serv­ing Dilmah tea across all its cab­ins for the last 25 years. Over 9.6 mil­lion tea bags are used each year with more than 10 tea va­ri­eties on of­fer, in­clud­ing an ex­clu­sive blend cre­ated for the air­line served in First Class called the Emi­rates Sig­na­ture Tea. Illy and Ne­spresso cof­fee can be found in premium cab­ins, where espres­sos and cap­puc­ci­nos are the most pop­u­lar re­quests.

Emi­rates also of­fers child-friendly meals for its youngest cus­tomers and ded­i­cated menus for med­i­cal or re­li­gious meal re­quire­ments which are de­signed with a team of nu­tri­tion­ists and chefs.

The air­line also de­vel­ops sea­sonal menus where pos­si­ble, such as a Christ­mas menu in De­cem­ber and spe­cially cre­ated boxes for those fast­ing dur­ing the holy month of Ra­madan.

Emi­rates op­er­ates daily sched­uled flights be­tween Malta and Dubai via Lar­naca, Cyprus, on a Boe­ing 777-300ER air­craft.

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