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Emirates Cabin Crew Enriches First Class Menu with Special Creation  
Air Transport

Emirates Cabin Crew Enriches First Class Menu with Special Creation  

‘Tofu Royale’ entrée features on Dubai-Seoul route  

TLME News Service

Emirates cabin crew member, Jeeye Kang, has emerged the airline’s Biggest Foodie, with her winning recipe fit for a king, to be served on board for three months this year.

Jeeye, a Korean national, has received the ultimate reward with her signature dish ‘Tofu Royale’ being featured in Emirates’ First Class menu, throughout April 2019, on the Dubai-Seoul route.

Jeeye Presents her Tofu Royale
Jeeye Presents her Tofu Royale

To mark the launch and success of the Emirates Food Channel on its inflight entertainment system ice, the airline held a competition for its employees to show off their culinary skills.

Jeeye put her gastronomic expertise to the test when she presented her gourmet recipe and explained the rich story behind it in her submission for the contest.

Tofu Royale pays homage to the recipe’s origin, Korea, and Jeeye was thrilled to create a dish suitable for the Emirates First Class menu and for it to be served to travellers.

South Korea Home to World’s Busiest Air Route

Jeeye said: “I thought entering the competition would be a great opportunity to showcase my country’s traditional cuisine and my passion for cooking.

“I was excited to hear that my dish was chosen by the panel of judges and I’m so honoured and thrilled to have my dish served on board. This dish was specially prepared for the monarchs of the Joseon dynasty.

“My grandmother made a similar dish whenever we had a family reunion and I later found out this dish was served to royalty more than 500 years ago, which is why I called it Tofu Royale.”

Jeeye also had the opportunity to work alongside Chef Wang De Xiang, Emirates’ Executive Sous Chef, to produce a variation of the dish that could be easily served onboard as a complement to the breakfast menu in First Class.

Tofu, chicken, morel mushrooms, boiled egg yolk for the topping and pine nuts as a garnish, comprise the luxurious and flavourful entrée.

At the core of Emirates’ ethos of creating a rewarding work environment for its employees, the airline regularly engages its employees and recognises talent across all of its operations through various schemes.

Emirates flies daily between Dubai and Incheon International Airport, operated by the iconic A380 aircraft, in a three-class configuration.

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