Hawaiian Airlines is entering into its second phase of its Featured Chef Series with Chef Lee Anne Wong.
Chef Wong, of Koko Head Café and Hale Ohuna, will provide the airline’s new in-flight menu.
“Our Featured Chef Series has been a great success, and we’re excited to welcome aboard a chef as innovative and talented as Lee Anne,” said Renee Awana, senior director of product development for Hawaiian Airlines.
The menu. created by Chef Wong, includes Mahi Mahi Pole Omelet with spicy masago aioli and hash brown potatoes; Tomato Chukamen Salad with mizuna, Chuka noodles, grape tomatoes and parmesan cheese; Miso Salmon Salad with baby vegetables and Miso ginger dipping sauce; Guava Shoyu Kalbi Short Ribs with mashed truffle kalo and picked vegetables; and Okinawan Sweet Potato and Pumpkin Ravioli with parmesan cream sauce, broccolini, and shiitake mushrooms.
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“I think its incredible that Hawaiian Airlines is taking this really ambitious and creative move to showcase not only local talent but local cuisine,” said Chef Wong. “I’m using this opportunity to prepare dishes that I would want to eat as a guest.”
Chef Wong’s modern-global fusion cuisine made her a “cheftestant” on Bravo’s Top Chef, she later served as the show’s Supervising Culinary Producer and in 2013 opened Koko Head Café when she moved from New York City to Honolulu.
The Featured Chef Series launched this past June with Chef Jon Matsubara’s menu. Through 2017, Hawaiian Airlines will feature a new chef every six months.
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Menus are available in the First Class cabin of all flights from Hawai’i to the mainland.
Chef Chai Chaowasaree will continue to prepare menus for all mainland flights returning to Hawai’i.
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