Korean Air Unveils new logo After 41 Years, Upgrades In-Flight Meals to Fine Dining Standards
Korean Air Unveils Revamped In-Flight Dining Experience
In March 2025, Korean Air announced a bold transformation with the reveal of its first new logo and aircraft livery in 41 years. As part of this major rebranding, the airline has also introduced a completely overhauled in-flight dining program—the first in 15 years.
The new menu, developed in collaboration with Chef Kim Seakyeong, owner of Cesta and HUE135, features elevated dishes and enhanced service across all cabin classes.
Here’s what’s new:
- First Class: The traditional 9-course meal has been streamlined to 6 courses, with dishes designed to reflect fine dining standards.
- Amuse-bouche and appetizers have been upgraded for a more luxurious experience.
- All meals are now crafted with seasonal ingredients, allowing passengers to enjoy flavors that reflect Korea’s four seasons.
- In Prestige Class, for example, young radish bibimbap is served in summer, while mushroom rice bowl is featured in the fall.
- Flights departing from Incheon prioritize locally sourced Korean ingredients.
- In Prestige Class, a selection of modern and trend-driven Korean dishes has been introduced, including octopus multigrain rice, beef brisket bibimbap, abalone rice bowl, and sinseollo (royal hot pot).
- In Economy Class, the popular bibimbap offering has been expanded to include variations like salmon bibimbap and spicy octopus with pork.
- The menu also reflects global food trends, with dishes such as tofu pad thai, spicy stir-fried eggplant, and rosé pasta.
In an interview with The Hankyoreh, Chef Kim shared insights into the direction of the new in-flight dining concept:
”I realized that Korean cuisine, especially bibimbap, is ideal for preserving authentic flavors even in the confined environment of an aircraft—it’s a healthy and flavorful choice,“ he said. ”There were concerns about the smell of kimchi, so we carefully selected varieties that are properly aged and not overly fermented. Fortunately, modern aircraft now have much better air circulation systems. Plus, international passengers today have a much deeper appreciation for Korean food.“
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