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Emirates introduces onboard meal preordering service
Emirates is taking the first steps in an innovative initiative of meal preordering, whereby customers will be able to preselect their hot main meal between 14 days and 24 hours in advance of their flight, ensuring they get their preferred meal choice every time, as well as helping to reduce food wastage.
The initiative has been rolled out in Business Class, on all flights between Dubai and London Heathrow, London Gatwick, and London Stansted, adding even more benefits to the Emirates customer experience, improving time management and adding another layer of insight into meal consumption onboard. Meal preordering has been added to the existing suite of AI-enabled customer preference tracking data and cabin crew reports, which facilitate menu planning and optimal food loading to deliver the premium ‘restaurant in the sky’ inflight dining experience.
Up to 14 days before a flight, passengers will be able to browse the onboard menu on Emirates.com or on the Emirates app and choose from a selection of regionally inspired dishes with locally sourced ingredients. Passengers can also pre-order special meals if required.
On the aircraft, cabin crew will use a custom-built application on a device to view the meal selection and serve the passenger their choice of hot dish. Emirates plans to expand the meal preorder initiative to more routes and classes in the near future and is closely monitoring customer feedback from the initial roll out phase.
The preordering meal service innovation is another addition to the convenience of digitally enabled journeys that Emirates passengers enjoy. As well as website check-in and app check-in, the option of digital boarding passes and itinerary management, passengers can also access digital menus in advance, join Emirates Skywards to immediately access free connectivity based on tier membership and class of travel, and spend time curating a playlist of favourite movies, TV shows and music available on ice, which they can synchronise from their app to their TV screen the moment they board. Emirates passengers are also invited to review all aspects of their flight in a quick digital survey that appears on the inflight entertainment screen, providing feedback and insights that ensure customers fly better with Emirates.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.
The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.
Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.
The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
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