Industry Update CELEBRITY CRUISES


SINGAPORE AIRLINES FINNAIR


Cruise dining gets casual Japanese fine dining


Celebrity Cruises says it is revamping its evening offerings in its primary casual dining venues. Moving away from a sit-down experience and towards an international marketplace approach, the offerings will blend classic and contemporary cuisine. The company says that since the launch of its Solstice Class in 2008 there has been positive feedback about the flavours and variety offered in the marketplace- style Oceanview Café venues, so it is taking that concept to the rest of the fleet. Among features of the casual dining service are: • A made-to-order curry station featuring Indian staples such as raitha, papadums and paratha


• A made-to-order pasta station enhanced with assorted breads and a salad bar


• Two fresh, made-to-order sushi stations; two made-to-order stir-fry stations featuring Asian- inspired ingredients and preparation


• A Mediterranean-inspired lineup of antipasti, olives, cheeses and assorted cold meats


• A carving station, grilled meats such as pork chops, New York strip steak, chicken breast, and grilled fish


• Multiple fresh vegetables, a “loaded” baked potato station, and a variety of sauces such as béarnaise and gravies


• A made-to-order pizza station open until 12:30am, that features fresh garlic bread and antipasti items


• Two dessert stations. www.celbritycruises.com


Kaiseki chef, Yoshihiro Murata, a member of Singapore Airlines’ International Culinary Panel and the owner of three-Michelin-starred Kikunoi Restaurant in Kyoto, has designed an authentic Japanese fine dining experience for Singapore Airline’s customers flying First and Business between Singapore and Japan and between Tokyo and Los Angeles. The new Japanese meals are designed to cater


to the increasingly sophisticated palates of the airline’s customers. The five-course Kyo-Kaiseki service starts with


cold dishes such as Mukozuke (tuna belly sashimi with cucumber and tomato jelly) and Oshinogi (buckwheat soba noodles). They are followed by entrées such as Futamono (lobster poached in white miso soup) and Yakimono (grilled duck with miso-sansho sauce and teriyaki scallop). The meal is served with fragrant steamed rice, miso soup and a seasonal dessert.


Total connectivity


Singapore Airlines passengers will soon be able to stay connected at all times thanks to a multi- million-dollar collaboration with OnAir. It includes access to wi-fi internet and mobile telephony services. The latter will enable customers to send and receive SMS text messages with GSM- compatible mobile phones, send and receive email messages on smartphones and BlackBerry devices, and make and receive calls. The service will be rolled out from the first half of 2011. www.singaporeair.com


Change of identity


Finnair is launching a new corporate identity in a bid to strengthen its position in the competitive Europe to Asia market. The development is part of the carrier’s long-term Vision 2020 plan. Jarkko Konttinen, head of global marketing


for Finnair, says, “We are now 87 years old and a year ago concluded that we had to change our identity to better compete in the market. The new look will be across everything the passenger sees – that’s the logo, the uniforms, in lounges, the aircraft livery and cabin interiors.“ “Customer surveys suggest we’re among the


best in our market in terms of quality, and that we’re small enough as a company to make a change and be different.“ The new image will be rolled out from this month, with long-haul aircraft all carrying the new livery by the end of the year, and the short-haul fleet complete by 2013. Says Finnair’s president and ceo Mika Vehviläinen, “Our growth will come mainly from Europe-Asia traffic. Success in this highly competitive international market requires that we stand out positively and boldly both externally and in terms of service content.“ He continues, “All customers are important to


us. Our target group, however, consists of the passengers who travel in their work between Asia and Europe irrespective of travel class,“ adds Vehviläinen. www.finnair.com


Celebrity’s Oceanview Cafe 6 www.onboardhospitality.com


Chef Yoshihiro Murata adds the Japanese touch onboard SIA


Finnair crew get new uniforms


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116