Starting in February 2016, First Class and Business Class passengers will be able to enjoy a true gastronomic experience at 30,000 feet Garuda Indonesia, the airline of Indonesia, will introduce its new signature dishes created by world renowned chefs starting from February 1, 2016, for its First Class and Business Class passengers on selected flights. Three Master Chefs have been specially chosen to create entire menus based on the unique and diverse traditional Indonesian dishes found across the archipelago.
The first chef to be hosting the Garuda Indonesia’s Star Chefs program is Will Meyrick, the famed creator of Sarong,Tiger Palm and Hujan Locale in Bali, Mama San in Bali, Hong Kong, and Kuala Lumpur and E&O in Jakarta, who has also been presented with the 2012–2014 Hospitality Asia Platinum Award Master Chef for Asian Cuisine.
The renowned ‘Street Food Chef’ will be presenting Garuda Indonesia’s new signature dishes on the Denpasar‐Sydney and Denpasar–Melbourne return flights. On his collaboration with the national airline, Chef Will Meyrick will be taking contemporary Indonesian street food even further upscale with fine dining experiences on board. The in–flight menu comprises “Tum bebek with ubud lawar jackfruit ferntip grated coconut and nasi kuning”, “Ayam betutu served with long bean yellow coconut and peanut salad”, and “Balinese chocolate torte with candied orange and coconut cream”.
March 2016 will be Amuz Restaurant’s Chef, Gilles Marx’s turn in the Star Chefs program, in which he will be presenting modern French cuisine with Indonesian flavor influences. Business Class passengers on the airline’s Jakarta-Haneda return flights will be able to enjoy a gourmet menu created by the awardee of the 2012-2014 Hospitality Asia Platinum Award Master Chef for Western Cuisine, comprising of dishes including “Smoked salmon blinis, jeruk kunci cream, Asian salad”, “Steamed barramundi fish fillet, ginger rice and lime coconut sauce”, and “North Sumatra passion fruit parfait, kiwi pate de fruit and black sesame tuile” for dessert.
After Will Meyrick and Gilles Marx, Felix Budisetiawan of Sriwijaya Restaurant at The Dharmawangsa Hotel, Jakarta, is taking over as the next chef to offer a truly Indonesian sky-dining experience.
The award-¬‐winning chef will be presenting his mouth watering creations on Garuda Indonesia’s Jakarta-Amsterdam return flights during April 2016. Chef Felix offers modern Indonesian fine dining culinary destination; a modern approach of Indonesian cusine presented in an elegant way using French technique, combining East and West flavor, with menu comprises “Coriander cured salmon carpacio, with coconut – lemongrass pannacota and pink ginger foam”, “6 hours braised “kalio style” beef shrot ribs, celeriac gratine and baby root vegetables”, and “Klapper Tart” for dessert.
The Star Chefs Program is part of the airline’s New Garuda Indonesia Experience, which was introduced to provide added value to its customers. Inspired by Indonesia’s warm hospitality and rich diverse culture, this new service concept promises a unique and tangible experience of the five senses; sight, sound, taste, scent, and touch, at every stage of the journey, from pre-journey, pre-flight, in-flight, post-flight, to post-journey.
Garuda Indonesia’s Director of Commercial, Handayani explained further, “As a five-star airline, we are commited to continuously innovate our products not only to provide passengers a unique and memorable experience in each of our flights, but also to set a new industry benchmark for premium air travel.
”The Director of Services, Garuda Indonesia, Nicodemus P. Lampe added, “Customer satisfaction has always beenour foremost consideration, and the Star Chefs program ispart of our effort to deliver the best possible flying experience for our passengers.
With menus featuring signature dishes created by renowned Chefs, Garuda Indonesia intends to continue taking our award winning services to an entirely new level of excellence, by providing customers with a gastronomic 5 star dining experience onboard, as well as to preserveour role in promoting Indonesia’s rich cultural heritage, including ensuring that the rest of the world has the opportunity to experience the unique taste of Indonesian cuisine.”
The Garuda Indonesia Experience service concept was launched as part of the airline’s commitment as the national flag carrier to maintain and preserve Indonesia’s rich cultural heritage, and is inline with its continuous efforts to better serve its passengers.
The service concept represents all of the best examples of Indonesian hospitality and cultural diversity. By offering products and servicebased on Indonesian culture and hospitality, the local passengers travelling abroad can feel at home during their flights with Garuda Indonesia, while for foreign visitors, they can feel the hospitality and nuances that are uniquely Indonesian, even before they arrive in the country.