Hawaiian Airlines is redefining its island-inspired main cabin dining with a new onboard service programme that delivers greater choice, improved quality and a deeper connection to the flavours of Hawai‘i. The dishes are made no more than 12 hours before flights.
From July 1, main cabin guests on most flights between Hawai‘i and the continental U.S. will be able to purchase pre-ordered meals from a fresh, chef-curated menu. Plans exist to expand the menu in the autumn. Throughout the year, dishes will be rotated and new items introduced.
Grounded in Hawaiian’s signature Mea Hoʻokipa hospitality, the programme was developed with Maui-based chef and James Beard Award finalist Sheldon Simeon. Known for his restaurants, Tin Roof and Tiffany’s, Simeon brings deep culinary expertise and a passion for celebrating Hawai‘i’s diverse food culture.
His menu features elevated takes on local favourites and comfort foods, including dishes such as crispy mochiko chicken with garlic noodles, barbecue teriyaki chicken bento and corned beef hash with eggs.
Dishes by Sheldon Simeon
Many items highlight signature flavours from Simeon’s restaurants – including his popular sauces, K mayo, teriyaki and banana bread syrup – as well as his popular crispy topping made from rice crackers and furikake.
“Chef Sheldon embodies the heart and soul of Hawai‘i’s culinary culture. His approach to food is rooted in storytelling, community and a deep sense of place, which aligns perfectly with how we think about hospitality at Hawaiian Airlines – brought to life every day by our crews, who deliver exceptional service,” said Alisa Onishi, Managing Director of Hawai‘i Marketing at Hawaiian Airlines.
In March, Dell Valdez became the carrier’s new Executive Chef. Valdez oversees Hawaiian’s international Business Class and domestic First Class menus and Simeon designs the Main Cabin meal programme.
Through the Alaska Hawaiian mobile app or website, travellers can select meals up to two weeks in advance of flights and as close to 20 hours before departure.
The programme advances Hawaiian’s commitment to caring for the ‘āina (land). By aligning meal production with guest demand, the airline is reducing unnecessary food and packaging waste. Most meal packaging is compostable or recyclable, including fibre-based containers and materials that significantly reduce reliance on single-use plastics.
Menu options on Hawaiian flights
The morning menu, served on flights departing between 6.00 and 9.59, includes the options of corned beef hash and eggs, an island-style French toast breakfast, a banana pancake breakfast (each $15.99) and coconut overnight oats ($10.99).
On flights departing from 10.00 in the morning until 8.29 in the evening, the dishes available include Crispy mochiko chicken and garlic noodles ($16.99), a barbeque teriyaki chicken bento ($15.99), teriyaki cheeseburger ($15.99), a grilled chicken bánh mì sandwich ($15.99) and sweet and tangy tender greens ($14.49).
The full menus are available online.
Hawai‘i residents who are Huakaʻi by Hawaiian members, or become members by June 24, will be able to take advantage of a one-time offer to experience the new menu as part of the programme launch. They will automatically receive the first two items free of charge on making selections for a forthcoming trip.
Alisa Onishi, Managing Director of Hawai‘i Marketing at Hawaiian Airlines, commented: “At Hawaiian Airlines, food has always been a core expression of our Hawaiian hospitality – our special way of welcoming guests onboard and inviting them into our island home. We designed our new Main Cabin meal programme based on guest preference for more control and choice, while allowing us to deliver food that better reflects the richness of Hawaiʻi’s culinary traditions. By moving to a pre-order model, we’re expanding beyond a single standard meal to offer a broader menu that reflects how our guests want to dine today.”
