Service began 30 minutes after take-off with hot towels, followed by drinks and warm nuts on linen-covered tray tables. I had pre-ordered chef Peter Cho’s Korean set menu: a limited-availability option loaded in small quantities.
The multi-course meal arrived on a single tray, with metal chopsticks and a soup spoon plus standard cutlery. It began with a beef and vegetable soup, mildly seasoned yet featuring tender cuts and glass noodles. A poached prawn appetiser with spicy mayo followed.
The main course consisted of seared beef and bell pepper rolls atop buttered rice, accompanied by sautéed courgette. The standout, however, was the banchan trio: napa cabbage kimchi, chili-marinated bean sprouts and citrus-marinated cucumber. Together, they elevated the dish with freshness and tang, balancing spice and umami perfectly.
Dessert choices included opera cake, fruit and cheese or a customisable ice cream sundae – a Delta One favourite. I sampled all three. The opera cake offered a coffee-chocolate contrast, while the sundae, adorned with cherry compote, fudge, whipped cream and Biscoff crumbles, was an indulgent finale. The full service concluded within an hour.
A light meal was served 90 minutes before landing, with three entrée options. Seated in the aft cabin, I missed out on the popular French toast, so I opted for the glazed beef and pork patties on rice. The mushrooms were overly salty, but the crunchy cabbage kimchi provided a sharp, satisfying balance. A fresh fruit bowl rounded off the meal.
A snack basket, bottled water and instant noodles were available throughout the flight in both Delta One galleys.
