Michelin‑level inflight meals
Airlines are pushing premium onboard dining: Xiamen Airlines just showcased a collaboration with Michelin‑starred chef David Lai, sourcing ingredients from Xiamen markets and farms for elevated inflight meals, and Vietjet India is promoting pre‑booked hot meals at up to 30% off to boost passenger comfort. These moves signal carriers trying to monetize food pre‑sales and chef partnerships to improve the in‑flight experience. ( )
Xiamen Airlines rolled out the sixth season of its “A Starred Journey” in‑flight chef program in February 2026, naming Hong Kong chef David Lai as the latest collaborator. (inflightfeed.com) The new menu is themed “Symphony No. 6: Resonance” and the multicourse sequence includes a prawn tart, a Wagyu beef sandwich served as an in‑flight picnic, a saffron‑finished bouillabaisse using wild‑caught fish, and Lai’s signature chicken rice. (usa.chinadaily.com.cn) Xiamen says the first‑class menus began service on flights departing Xiamen and Fuzhou from 15 February 2026, with Lai’s chicken rice made available across all cabins and passengers able to pre‑order it up to six hours before departure. (inflightfeed.com) Neighborhood, Lai’s Hong Kong restaurant, holds a Michelin one‑star rating and has appeared on Asia’s 50 Best Restaurants lists, and Xiamen’s airline culinary team worked with Lai to adapt his recipes to the technical constraints of high‑altitude service. (usa.chinadaily.com.cn) Vietjet’s official e‑menu pages advertise discounts on pre‑orders, promoting “up to 30% off” for items purchased in advance through its pre‑book services. (vietjetair.com) Vietjet’s customer guidance specifies passengers should place meal orders at least 18–24 hours before departure to qualify, and the carrier has run India‑targeted campaigns that offered deeper pre‑book hot‑meal discounts (up to 50%) during festival promotions such as the November 2025 Diwali sale. (vietjetair.com)
