Vietnam Airlines has served Cao Phong orange, a special product from the northern province of Hoa Binh, as a dessert for Business Class passengers on nearly 70 routes linking Hanoi and Ho Chi Minh City with Asia, Europe and Australia, and also on flights between Hanoi and Ho Chi Minh City.
As part of the long-term program “Four Seasons of Love”, which aims to boost consumption and promote distinct traditional products from many areas, after Luc Ngan litchi and Hung Yen longan, Vietnam Airlines has selected Cao Phong orange for its Business Class.
In order to ensure the product quality, Vietnam Airlines applies strict selection, inspection and supervision procedures for the entire process from harvesting to serving at the table.
In an effort to bring the Golden Lotus symbol to the world and to become a 5-star international airline, Vietnam Airlines has continuously been focusing on improving the quality of products and services, including inflight cuisine. From seasonal specialties to professional menus, the culinary culture of Vietnam is created by Global Cuisine Ambassador Luke Nguyen, all contributing to the diversification of inflight meals and leaving remarkable cultural marks in the heart of Vietnam Airlines passengers.