Here’s a look at how the world’s most luxurious airlines are setting a new standard for in-flight dining.
Flying first class isn’t just about cushy seats and extra let room, these days airlines are turning out meals that rival top restaurants. From unlimited caviar service on Emirates to Michelin-starred collaborations on Singapore Airlines and Japan Airlines’ $1,200-per-bottle champagne, the 1% dine on the best at 35,000 feet. Whether it’s a multi-course Japanese kaiseki, a perfectly seared wagyu steak, or a bespoke cocktail crafted mid-flight, these airlines spare no expense.
Qatar Airways
The airline prides itself on redefining luxury. Many consider their Qsuites business class to be so exceptional that there’s no need for a first-class product. Yet first class on Qatar Airways is still an unmatched luxury. The menu showcases regional flavors with options such as sous vide lobster tail, Arabic mezze, and Alaskan crab meat cannelloni. First-class travelers have Imperial Beluga caviar service, and even business-class travelers now feature Baerii caviar. Champagne picks include the prestigious Armand de Brignac Ace of Spades Gold Brut, with every sip an opulent experience.
Emirates
Emirates sets the ton from boarding with its wide array of boarding snacks, Including mints, trail mix, chocolate, gourmet popcorn, chips and more. A selection of Middle Eastern dates is also a unique treat. Unlimited caviar service is undoubtedly the show’s star, served on Royal Doulton fine chinaware alongside Robert Welch cutlery. For beverages, first-class seats include a fully stocked minibar, the self-service “drinks cabinet” and the A380’s stunning fully stocked bar. Another flex is Emirates’ exclusivity agreements to serve Moët & Chandon, Veuve Clicquot and Dom Pérignon for the next four years. The airline also caters to vegans with 180 plant-based dishes. Festive holiday menus are also featured for Eid al Fitr and Easter. Guests can make entertainment a movie night with a curated snack menu and can even leave with a box of their selected luxury chocolates and sweets.
Singapore Airlines
Singapore Airlines elevates dining with its “Book the Cook” feature, allowing guests to pre-order onboard meals from a massive menu. Highlights include lobster thermidor, wagyu steak, the airline’s signature chicken satay, Malaysian nasi lemak, a variety of Indian dishes, and Korean-style beef stew. Menu picks are developed by a five-member International Culinary Panel featuring stars like three-Michelin-starred Georges Blanc and seven-Michelin-starred kaiseki master Yoshihiro Murata. Singapore Airlines offers high-end champagnes such as Taittinger Comtes de Champagne 2012, Charles Heidsieck Blanc des Millenaires 2007, and Krug Grand Cuvée Brut.
Korean Air
On the 747-8, Korean Air’s first class is an ultra-exclusive six-seat cabin in a space that could easily accommodate twice the seats. On board, passengers enjoy Perrier-Jouët Belle Epoque Rosé Champagne and Château Branaire-Ducru, with a wine list carefully curated by Marc Almert, named ASI World’s Best Sommelier in 2019 and caviar service on select routes. There’s also a unique tableside experience: the salad course is prepared directly on a cart after passengers select their desired ingredients. The standout dish is the airline’s iconic bibimbap, a traditional Korean dish of mixed rice and toppings. Newcomers are provided an instruction card to assemble this celebrated delicacy.
EVA Air
EVA Air’s Royal Laurel Class business class rivals many first-class products. The service features authentic Taiwanese and international cuisine on its Boeing 787 and 777-300ER fleets. Signature dishes include EVA Air’s legendary braised beef noodle soup, which combines tender cuts of tendon, shank, and tripe in a rich broth. Collaborations with Michelin-starred Din Tai Fung bring iconic dumplings and dishes onboard, while partnerships with Kanpai ensure passengers enjoy premium Miyazaki wagyu steak. Other highlights include lobster braised with mushrooms, crab fried rice with abalone sauce, and fish maw paired with pork. The Royal Laurel Class is also available on select routes of the whimsical and colorful Hello Kitty® Besties Jet, one of the most unique experiences in the air.
Qantas
This airline boasts one of the world’s largest first-class cabins aboard its A380s. The experience highlights Australian flavors with a tasting plate of saltbush-crusted goat cheese, lamb prosciutto, dukkah olives, and bush tomato relish, served with pepper leaf and parmesan lavosh.
The menu features premium local ingredients like Oberon’s Margra lamb and Queensland spanner crab. Even the snacks onboard Qantas showcase Australian heritage, including Dreamtime Tuka. A signature cocktail, the Qantas Sky Spritz, pairs perfectly with the airline’s café-style coffee service, including flat whites. A special touch is the tableside cracked pepper service offered for all courses.
All Nippon Airways
ANA, Japan’s premier carrier, elevates its first-class offering, “The Suite, to the next level. The Suite serves world-class beverages, including Krug Grand Cuvée Brut, Billecart-Salmon, and the coveted Hibiki 21, aged Suntory whisky, valued at over $1,000 per bottle. ANA is partnered with two-Michelin-starred restaurant Daigo, which has created a plant-based vegan curry. Through the Connoisseurs program, ANA curates menus designed by 12 Michelin-starred chefs, including Toru Okuda of three-Michelin-starred Ginza Okuda, Yoshihiro Takahashi of Kyoto’s three-Michelin-starred Hyotei, and two-Michelin-starred chef Ryuta Lizuka, a French cuisine expert. The standout dining option remains the Japanese set menu, highlighting the traditions of Japan’s culinary heritage.
Turkish Airlines
Recognized as Europe’s best airline by Skytrax, Turkish Airlines blends high luxury with culinary heritage. Meals onboard celebrate Turkish flavors such as their newly introduced “Oldest Bread,” incorporating ancient grains such as einkorn and emmer wheat to highlight the country’s ancient history. First-class meals are served on elegant porcelain tableware, with a buffet-style appetizer and dessert service presented on trolleys. The Turkish Airlines Lounge in Istanbul is spectacular, with an impressive selection of buffet stations, serving everything from freshly made gözleme to baklava.
Cathay Pacific
Cathay Pacific was one of the first to bring rice cookers, toasters, and skillets on board to prepare the freshest food in the air. Sample menu items may include chilled abalone and cucumber with black vinegar, lettuce-wrapped minced pork with vegetables, sweet, sticky-glazed braised pork belly or the wok-fried lobster in white pepper sauce and fluffy rice. The airline collaborates with Michelin-starred Duddell’s to create its “Hong Kong Flavors” menu, which features highlights such as crystal pork terrine with black vinegar and sautéed abalone with chicken and black sesame tart with tofu ice cream. Caviar service is included, served with a mother-of-pearl spoon and premium champagne such as Krug Grand Cuvee Brut. Even economy class offers Michelin-starred selections from Yat Tung Heen.
Etihad Airways
Etihad Airways’ first-class offerings are easily the most revered, along with their ultra-luxe “Apartment” and “Residence” offerings. The Apartment provides 39 square feet of personal space, while the Residence features a private room with a double bed and dedicated butler service. Both come with a chilled minibar with sodas and water. First-class dining includes an Arabic mezze, house osetra caviar, lamb shank Bukhari, USDA beef tenderloin and Haagen-Dazs ice cream served on bespoke Nikko fine bone china. There’s also a lounge and grill option, where you can mix and match proteins, sides, and sauces. Another highlight is their self-service bar and social lounge offering premium snacks, wines and spirits with plush seating for groups.
STARLUX
As Taiwan’s newest luxury airline, STARLUX has quickly made a splash with its impeccable first-class service aboard the Airbus A350-900. Among the standout offerings is the signature STARLUX Boba Tea Latte, available in both first and business class. On flights departing from Narita, passengers can savor the famed Kuroge Wagyu Sukiyaki from Ningyocho Imahan, a historic restaurant from the Meiji era.The caviar service features premium Malossol caviar, while Taiwanese chocolatier YU Chocolates treat dessert lovers to artisanal chocolates. STARLUX has partnered with Michelin-starred chef Lam Ming Kin to craft menus that blend Asian flavors with French techniques. The drink menu includes five signature cocktails, a curated selection of Taiwan’s finest wines, and high-end reds such as Château Bélair-Monange Premier Grand Cru Classé, Saint-Émilion Grand Cru 2014.
Air France
Air France’s first-class product, La Première, epitomizes French luxury. Served onboard is an Ossetra caviar service presented with a mother-of-pearl spoon and extends to an exceptional selection of French wines including Comtes Grand Cru and 2014 Château Phélan-Ségur Saint-Estèpe. Additionally, the champagne selection is regularly refreshed. Renaut’s menu features refined dishes such as foie gras, potatoes with shiso flowers, fresh cheese gnocchi, and scallops quenelle.
Japan Airlines
Japan Airlines calls its first-class offerings a “restaurant in the sky,” and the description is apt. The menu offers Both Japanese and Western cuisines. Non-alcoholic drink options include the luxurious Queen of Blue deluxe tea, one of the world’s most expensive teas. The airline serves some of the finest selections for spirits enthusiasts, such as the $1,200-per-bottle Salon 2013 Champagne, Piper-Heidsieck, Cristal, and Billecart-Salmon Cuvée Louis Salmon 2009. The à la carte menu is equally impressive, featuring elaborate set menus including soba noodles, sushi, ramen, bento boxes, and udon. Flights departing from Tokyo boast menus designed by triple Michelin-starred chefs Ishikawa Hideki and Koizumi Kouji, while flights to Tokyo feature menus curated by Teshi Riyuji, chef-owner of the one-Michelin-starred PAGES.
This story was originally published on forbes.com and all figures are in USD.
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