Again, we were lucky in trying to upgrade a flight from Oakland to Honolulu on Hawaiian Air. All the first-class seats were taken when I checked in 24 hours before our flight, but when I inquired at check-in, hallelujah! Two adjacent seats had opened up.
Anyway, since I've written about Hawaiian's first class service before, I decided to skip it this time.
However, they recently reorganized their first-class meal service, and the brunch entrèe they brought out was pretty impressive. So much so that I just had to take a photo and talk about it.
We were served a gorgeous Asparagus, Mushroom and Tomato Frittata, accompanied by a mildly spicy Chicken Sausage and Vegetable Fried Rice. Isn't it a beauty? Not only was the presentation beautiful, it was all delicious. The eggs were airy and fluffy, the asparagus was nice and crunchy. What a creamy delight.
The frittata was preceded by a small Apple Danish and a bowl of fresh melons, pineapple, and strawberry.
Of course, we had dessert: Warm Chocolate Cake with an oozy fudge center. Sinful. Simply sinful.
Hawaiian Air has added five outstanding Hawaii chefs that will create dishes under the supervision of Executive Chef Chai Chaowasaree, owner of Pacifica. Our frittata was created by Chef Jon Matsubara of Japengo Restaurant.
Awaiting their turn are Shelsom Simeon of Mala Wailea and MIGRANT, Lee Ann Wong of Koko Head Cafè, Wade Ueoka of MW Restaurant, and Andrew Le of The Pig and The Lady.