On March 11, 2025, Korean Air made history by unveiling the largest rebranding in four decades. For the first time in 41 years, the airline introduced an entirely new corporate image, which included a fresh livery as well as a completely redesigned inflight experience that featured an updated menu across all classes.

Photo: Courtesy of Korean Air

The new menu, crafted by Chef Seakyeong Kim—owner of the renowned Seoul restaurant Cesta—elevates the airline’s inflight catering to fine dining standards, allowing passengers to indulge in authentic Korean flavors while also enjoying some of the finest international recipes.

The day after the unveiling of the new menu, I had the incredible opportunity to fly on Korean Air’s longest route, from Seoul Incheon to Atlanta, aboard a Boeing 747-8. I never expected that at the time of boarding, I would be given the once-in-a-lifetime chance to be upgraded to First Class and experience the airline’s brand-new inflight service.

Check-in

Traveling from the city center to Seoul Incheon International Airport takes about an hour. This morning, dense fog covered the entire area, which made our journey to the terminal slower than usual. After an hour of travel, we arrived at Terminal 2, where the airline’s premium check-in area is located. Since I had booked a Business Class ticket, I headed to this exclusive section of the terminal, where my check-in was efficient and courteous.

With my boarding pass in hand, I made my way to the security checkpoint, only to find myself in another lengthy one-hour queue for passport control and immigration. During my last visit in October 2024, the lines were just as long, and unfortunately, Korean Air still does not offer a fast-track option for its premium passengers.

Lounge

This time, however, I navigated the check-in process with relative ease, allowing me to proceed to the airline’s Miler Lounge, conveniently located adjacent to its First Class lounge. Upon entering, I received the delightful news that my ticket had been upgraded to First Class, transforming my journey to Atlanta into a memorable experience.

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The Miler Club, which is set to undergo a complete transformation, provides passengers with a serene and soothing atmosphere in which to unwind. The lounge offers a diverse selection of breakfast options, noodles, and, importantly, top-of-the-line coffee machines that serve exceptional beverages tailored to the morning palette. The tranquil environment of the lounge is inviting and restorative—ideal for preparing for the lengthy 13-hour flight ahead.

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Having skipped breakfast due to an early departure, I eagerly filled my plate at the buffet. My selection included a fluffy egg frittata, vibrant tomatoes, grilled eggplant drizzled with premium olive oil, and a variety of artisanal bread. To complement this delicious pre-departure meal, I opted for a rich black Americano coffee that provided the perfect kick to start my day.

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With 20 minutes left before boarding, I explored the lounge’s amenities. It features several areas dedicated to relaxation, including a cozy TV room for entertainment, multiple chaise lounge sections for comfortable seating, small meeting rooms for business travelers, and inviting communal spaces that encourage socializing.

Additionally, showers are available upon request, allowing passengers to refresh before their journey.

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Although the lounge has been meticulously maintained, it will soon close to pave the way for an innovative new iteration, which is slated to open by XXX. This revamped lounge will boast a contemporary design and enhanced offerings, spearheaded by Korean Air’s Chief of Inflight Services and Lounges, David Pacey.

Boarding

About 10 minutes before boarding, I made my way down to the main terminal floor and walked for five minutes to my assigned Gate 233, where my Boeing 747-8 was being prepared for departure. Interestingly, on all four of my previous flights with Korean Air on a 747-8, I had been on the same airframe. This time, however, I was experiencing quite a different interior on the Queen of the Skies.

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As boarding was announced, passengers needing assistance were invited to board first. A security agent diligently checked all boarding passes and passports, marking each boarding card before allowing customers to join the queue. Being in First Class, I had the privilege of cutting the Sky Priority line and boarding ahead of the rest of the Business Class passengers—always a nice perk for such an exciting moment.

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As I approached the jetway, First Class passengers were invited to board via the front-side jetway, which connected to the plane’s L1 door. Upon reaching the aircraft, three smiling flight attendants welcomed me onboard and escorted me to the front of the 747—the first time for me in this coveted and exclusive area of the Queen of the Skies.

The Cabin

Upon entering my Suite 2A, I was immediately captivated by the spaciousness and the sense of seclusion it offered. The absence of overhead bins contributed to a clean and elegant atmosphere, making the space feel even more inviting. As I stepped further inside, the flight attendant gracefully opened a large in-suite closet, revealing three polished wooden hangers and abundant storage space for my belongings. I was genuinely impressed by the size and comfort of these closets—this was my first indication that First Class is indeed an extraordinary place to travel.

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The First Class cabin itself is remarkably exclusive, featuring only six suites on this aircraft. To enhance the experience, there were just three passengers booked for this flight, creating an intimate and private environment.

Photo: Courtesy of Enrique Perrella

Once I settled in and took a moment to absorb the luxury surrounding me, I began to explore my suite. The lead flight attendant approached with a warm smile, introducing herself and offering a brief tour. She expertly pointed out the location of the in-flight entertainment controls and highlighted the cleverly designed storage compartments, ensuring I was well-acquainted with the suite’s amenities.

In keeping with the upscale service, she offered me a selection of pre-departure beverages, suggesting a glass of Champagne, to which I eagerly agreed.

In just under two minutes, I was delighted to hear the satisfying pop of the Champagne cork as it was opened. I was presented with a beautifully chilled glass of Henri Giraud MV, one of the premium labels featured in Korean Air’s First Class service, alongside the esteemed Charles Heidsieck Blanc des Millénaires.

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To complement my Champagne, a thoughtfully arranged small plate of assorted gourmet chips was served. This delightful pairing made for the perfect pre-departure refreshment, transforming our slight delay due to outgoing traffic into a minor detail rather than an inconvenience.

The Seat

The seat onboard, known as the Kosmo Suite 2.0, designed by Korean Air, epitomizes luxury and comfort with its generously spacious layout and privacy-enhancing closing doors. While the suites provide an expansive feel, the seats are a modest 20 inches wide, balancing space with practicality.

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To the left of each seat, travelers will find two cleverly designed pop-open storage compartments. One of these compartments conveniently houses the entertainment controller, headphone jack, and USB port—though I personally find it less appealing that these ports are concealed. Having them tucked away means keeping the compartment open throughout the flight to prevent any potential damage to cords, which can be inconvenient.

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The cabin itself is free from overhead bins, contributing to an open and airy ambiance that enhances the overall travel experience. The suites located in rows 2 and 3 come equipped with built-in closets in the doors for added convenience, while those in Row 1 can utilize a small storage locker, which is shared with the crew, for stowing jackets and carry-on items.

For first class passengers, there are two lavatories located strategically behind the galley and just ahead of the business-class cabin. These lavatories are fairly standard in size, devoid of extravagant amenities, yet the crew excels in maintaining them in immaculate condition throughout the flight. Impressively, whenever a flight attendant noticed me on my way to the restroom, she would proactively rush ahead to ensure the lavatory was available, thoughtfully closing and locking the door behind me for added privacy.

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As part of the airline’s new corporate image and inflight product, each seat is now thoughtfully adorned with an array of luxurious bedding items provided by the prestigious Italian brand Frette. This includes a soft Air Coil mattress sourced from Eco World, enhancing the sleeping experience. Additionally, guests are treated to an exceptionally crafted line of Frette pajamas and slippers tailored for both men and women, ensuring comfort during the flight.

The amenity kits are also a highlight, developed in exclusive collaboration with the renowned British luxury brand Graff. Each elegant pouch contains a selection of high-quality skincare products, including a refined perfume, and the typical toothbrush and toiletries, offering passengers a touch of indulgence and personal care throughout their journey.

The Flight

As our plane began its long journey toward the airport’s active runway, the flight attendant approached with a sleek tablet in hand, ready to take my order for the in-flight meals.

Having browsed the menu the day before at the Korean Air unveiling event in Seoul, I was eager to experience whether the culinary delights we had sampled would be flawlessly recreated onboard the aircraft.

From the enticing selection, I opted for the Western option: a delicate Scallop Carpaccio served with toasted Brioche, a velvety Cream of Watercress soup, and a Steamed Black Cod “en papillote” accompanied by a fragrant Saffron sauce—a quintessential dish that aims to highlight a new pinnacle of fine dining at cruising altitude.

For my second meal, I chose a Spanish Style Ham & Cheese sandwich, imagining its robust flavors to serve as a delightful contrast to the initial course.

After a brief delay of 25 minutes, our magnificent Boeing 747-8 surged down the runway, its engines roaring to life as we embarked on the 13-hour journey to Atlanta. Upon reaching cruising altitude, the flight attendants swiftly began the meal service, elegantly unfolding the expansive wooden-like table that this luxurious suite provides.

Before diving into the meal, I took a moment to refresh in the lavatory, where I donned the sumptuous Frette pajamas and cozy slippers that the airline generously supplies in First Class. Notably, the attentive flight attendant had suggested I opt for the Large-sized pajamas over the Medium to ensure optimal comfort during the long flight.

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As she meticulously laid down the table cover, adorned by the exquisite designs of Armani/Casa, I couldn’t help but admire how the patterns elegantly echoed the Taeguk symbol, a hallmark of Korean heritage. Alongside a warm, scented plush towel that enveloped my senses, the table was adorned with an impressive array of Christofle silverware, Bernardaud china, and Riedel glassware, each piece reflecting the airline’s commitment to luxury and sophistication in the skies.

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Once my table was elegantly set, I found myself presented with one of the most visually stunning and aesthetically pleasing plates I’ve ever encountered on an aircraft. The exquisite Bearnardaud plate served as a canvas for an array of delicate amuse bouche: Chef Kim’s signature Crab and Lemon Bite, artfully adorned with vibrant edible flowers; a Shrimp and Green Pea mousseline tart that looked as delightful as it tasted; a Steamed Egg Custard infused with luxurious Abalone, and a generous dollop of Caviar accompanied by crisp, golden chips. Paired with a perfectly chilled glass of impeccable Champagne, this amuse bouche not only impressed but set an elevated standard for the airline’s newly introduced inflight meal service.

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Before the second appetizer made its entrance, I was completely taken aback by an unexpected turn of events. I am one of those rare individuals who cannot endure the taste or smell of cilantro. Miraculously, the Flight Attendant seemed to possess a sixth sense and inquired, “Would you like me to add cilantro to your scallops?” I gasped in disbelief. “How on earth did you know I detest cilantro?” I asked, astonished. To my delight, she replied, “I’m just like you, which is why I always make it a point to ask.” Kudos to this brilliant lady for her intuition!

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The scallop carpaccio arrived, beautifully presented without the dreaded herb, alongside a side plate of semi-salted La Conviette French butter and an assortment of four artisan breads, including a crusty ciabatta, a soft brioche, and two additional, enticing variations. One might assume that assembling dishes on a turbulent flight would hinder the ability to replicate the intricate artistry displayed on solid ground. However, I can confidently say that, at least on this particular flight, the flight attendants not only succeeded in presenting the dishes with impeccable precision but the flavors also rivaled those found in high-end dining establishments. These scallops were not merely succulent; they were impeccably balanced with a tang and spice that tantalized the palate. The brilliantly thin slices of mini jalapeños added an unexpected yet delightful kick, elevating a dish that could easily grace a Michelin-starred menu.

Next arrived a dish that I consider to be one of the richest and most flavorful soups I’ve ever tasted at altitude. The watercress soup was luxuriously smooth, accompanied by perfectly seasoned and toasted croutons that harmoniously contributed to the medley of flavors and textures. Truly outstanding.

Photo: Courtesy of Enrique Perrella

Following this, the main course commanded attention as it was unveiled. After speaking with Chef Kim in Seoul, I learned that his ultimate ambition was to mimic fine dining techniques onboard, often working with basic convection ovens devoid of the humidity present in traditional kitchens. Rising to this challenge, he crafted a sophisticated and daring recipe: Black Cod en papillotte. With great anticipation, I watched as the papillote was opened and the flight attendant masterfully assembled the elements of the dish right before me. Accompanied by a smooth aioli sauce, this dish was undoubtedly one of the most elegant and refined presentations I’ve encountered on an airplane.

After allowing my eyes to relish in the beauty of the dish, it was time to engage my other senses. As I delicately pierced the succulent cod with my fork, it flaked apart effortlessly, revealing its tender and moist texture. The slight addition of aioli not only complemented but also refined the overall flavor profile of the dish, achieving an exquisite balance.

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Beneath the cod lay a vibrant medley of vegetables and perfectly roasted potatoes that completed the dish. One might expect that vegetables cooked en papillotte would turn out bland and mushy, yet in this case, they were delightfully crisp and bursting with flavor—a true masterclass by the airline’s catering team.

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Though I was already pleasantly full, I eagerly accepted the presentation of a delightful cheese plate featuring an assortment of three cheese varieties: creamy brie, nutty Emmental, and tangy goat cheese, accompanied by crunchy nuts, a luscious fruit compote, assorted chips, and succulent grapes.

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This array was the perfect prelude to what I thought was the conclusion of my meal—until the smiling flight attendant appeared with a breathtaking apple tart drizzled with toffee sauce and crowned with a delicate scoop of ice cream.

Though I typically forgo desserts, this occasion called for indulgence. The execution of this dessert was flawless, with the harmonious blend of flavors from the tart apples, rich toffee sauce, and smooth ice cream creating a truly unforgettable finale to an extraordinary meal.

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After sipping six glasses of Champagne paired with my meal, I wrapped up my dining experience with a fresh cup of black coffee, pleasantly surprised when it was accompanied by a beautifully presented box of Leonidas Belgian chocolates.

Photo: Courtesy of Enrique Perrella

With just over 11 hours of flying left, I reclined my seat and immersed myself in one of the entertaining movies offered through the aircraft’s comprehensive in-flight entertainment system.

Approximately 30 minutes after my meal was cleared, the flight attendants graciously approached my suite to offer turndown service, which I enthusiastically welcomed. After stepping into the lavatory to refresh myself, I returned to find the longest and widest inflight bed I have ever experienced. The luxurious Frette bedding, complete with a plush feather pillow and sumptuous duvet, transformed my suite into a little slice of heaven at 40,000 feet.

Photo: Courtesy of Enrique Perrella

Once settled in, I had a good seven hours of sleep, enjoying the freedom to change positions—on my back, side, or stomach. I even used the extra pillow from the adjacent suite to create a comfortable sleep space, lulled by the gentle movement of the clouds as we flew over the Northern Pacific towards Alaska and Northern Canada. Before I knew it, 12 hours had passed, and I was woken by a flight attendant. She mentioned, unfortunately, that we only had 45 minutes left on the flight, so she couldn’t serve the second meal as planned. However, feeling satisfied from the first meal, I chose a small plate of fresh fruit and a cup of coffee.

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When my order arrived, it was beautifully presented, echoing the elegance of the first meal. The new china, with its delicate patterns, sparkled under the soft cabin lights, while the gleaming cutlery felt substantial in my hand. The fruit selection was nothing short of spectacular: crisp Asian apple slices, sweet and juicy cantaloupe, and a sumptuous mango that practically melted in my mouth. Each bite was a vibrant burst of flavor, leaving an impression that would linger long after the flight was over. This delightful culmination of inflight service was a memorable experience, one that I would cherish for years to come.

Arrival

Our descent into Atlanta began, and the captain asked the cabin crew to prepare for an on-time arrival. I opened my in-suite closet, grabbed my clothes, and then headed back to the lavatory to change. When I returned to my suite, I found that the bed had been removed and a glass of sparkling water with ice was waiting for me. I have to admit, I wasn’t pleased at this point, as I felt the flight duration was too short to fully enjoy the incredible First Class service. But, as the saying goes, all good things must come to an end.

Verdict

Korean Air has truly set a new standard in the aviation industry. In their recent effort to refresh their corporate image, they didn’t just apply a new coat of paint to their aircraft; they completely reimagined the inflight experience with a culinary program that mirrors fine dining, typically reserved for upscale restaurants on the ground.

I was thoroughly impressed by the remarkable attention to detail that the flight attendants exhibited as they delivered dishes that were identical to those showcased by the chef during our pre-flight tour. The level of meticulous training the cabin crew received was evident not just in their flawless service and presentation of each dish but also in their genuine warmth and dedication, ensuring that my needs were attended to with a gracious smile throughout the flight.

The seat itself requires no improvement, as it surpasses any I’ve ever experienced in terms of space, comfort, and adaptability. The thoughtfully designed in-suite closet provided ample storage for my belongings, allowing for an uncluttered and relaxing environment, while the sliding doors offered an additional layer of privacy that transformed my personal space.

Overall, this exemplary experience has reshaped my perception of what constitutes exceptional service in the airline industry, and I will undoubtedly carry this impression into future travels.


Disclaimer: Korean Air provided a round trip ticket for Business Traveler to provide firsthand insight into its new First Class experience. However, the opinions expressed in this review remain entirely independent, ensuring a fair and unbiased assessment of the airline’s offering.

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