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Three-year golden grand slammer Asiana Airlines has always gone the extra mile to match the ever-changing expectations and needs of its customers.
This summer the award-winning company will offer a series of savory dishes to keep customers healthy from July 1 to Aug. 31.
The specialty cuisine includes “samgyetang,” or chicken broiled with premium medicinal herbs; steamed samgye, samgye porridge with hwanggi herb; ginseng-bulgogi with vegetables on the side; and “12-chogyetang,” a cold-broiled chicken dish with mustard, vinegar, 12 premium herbs, pumpkin seeds and sunflower seeds.
Fresh chicken and medicinal herbs are used in these popular all-Korean health-boosting meals, recharging customers’ energy during the scorching summer heat.
Each serving of steamed samgye, served on the American routes, uses half of a fresh boneless chicken born in 2012.
First-class passengers of Asiana’s European routes can enjoy 12-chogyetang.
On Chinese routes, in business class, the company also offers cold-served “yeolmoo kimchi” noodles, a must-have Korean summer dish with radish kimchi.
“Mukbab,” a sweet and sour dish with acorn curd, is served to economy class for selected American and Southeastern flights. Ginseng-bulgogi with a side of vegetables is served in first class on these segments.
An official from Global Traveler magazine said that Asiana has top-class quality service as it offers make-up events and in-flight magic shows in addition to the newest features such as OZ Quadra Smartium, an outstanding business class.
Vying to be the nation’s No. 1 airline company, Asiana achieved a three-year golden grand slam between 2009 and 2011, winning “The Airline of the Year Award” from ATW in 2009, from Skytrax in 2010, and from Global Traveler in 2011.
The company is poised to extend its grand-slamming career, awaiting the year-end award ceremonies of prestigious travel committees.
This summer the award-winning company will offer a series of savory dishes to keep customers healthy from July 1 to Aug. 31.
The specialty cuisine includes “samgyetang,” or chicken broiled with premium medicinal herbs; steamed samgye, samgye porridge with hwanggi herb; ginseng-bulgogi with vegetables on the side; and “12-chogyetang,” a cold-broiled chicken dish with mustard, vinegar, 12 premium herbs, pumpkin seeds and sunflower seeds.
Fresh chicken and medicinal herbs are used in these popular all-Korean health-boosting meals, recharging customers’ energy during the scorching summer heat.
Each serving of steamed samgye, served on the American routes, uses half of a fresh boneless chicken born in 2012.
First-class passengers of Asiana’s European routes can enjoy 12-chogyetang.
On Chinese routes, in business class, the company also offers cold-served “yeolmoo kimchi” noodles, a must-have Korean summer dish with radish kimchi.
“Mukbab,” a sweet and sour dish with acorn curd, is served to economy class for selected American and Southeastern flights. Ginseng-bulgogi with a side of vegetables is served in first class on these segments.
An official from Global Traveler magazine said that Asiana has top-class quality service as it offers make-up events and in-flight magic shows in addition to the newest features such as OZ Quadra Smartium, an outstanding business class.
Vying to be the nation’s No. 1 airline company, Asiana achieved a three-year golden grand slam between 2009 and 2011, winning “The Airline of the Year Award” from ATW in 2009, from Skytrax in 2010, and from Global Traveler in 2011.
The company is poised to extend its grand-slamming career, awaiting the year-end award ceremonies of prestigious travel committees.
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Articles by Korea Herald
