Plaza Premium Group (PPG) has launched the second edition of its Flavours in Transit: From Our Roots to Your Plate Chef Series. The campaign spotlights the culinary heritage and signature dishes of its in-house chefs across five international airport lounge locations. It began this week and runs until 31 October.
The campaign is running at Plaza Premium Lounges in Vancouver, Istanbul, London Gatwick, Taipei Taoyuan and Dammam King Fahd airports. Each location is serving a dish inspired by the resident chef’s cultural heritage, personal story or local culinary traditions.
The 2026 programme builds on the inaugural edition and extends the campaign to five new destinations as PPG seeks to position its lounges as gateways to local culture through food.
The initiative supports the airport hospitality specialist’s ‘Your Destination Before Departure’ philosophy. Each chef uses regional ingredients, recipes and culinary traditions to offer travellers a taste of place during their airport journey.
Plaza Premium Group Chief Transformation Officer Mei Mei Song commented, “At Plaza Premium Group, we see dining as an integral part of the travel experience – not just a service, but a gateway to culture.
“Season two of Flavours in Transit brings this vision to life by showcasing the individuality of our chefs and the stories behind each dish, allowing travellers to engage with each destination in a more personal and immersive way, even before they depart.”
At Vancouver International Airport, Chef Debojyoti Mondal is serving a Sorshe Salmon Bowl, combining wild-caught British Columbia salmon with flavours inspired by his childhood in Kolkata, India. Mondal pairs salmon with mustard-led flavours often associated with Bengali cuisine.
In Istanbul, Executive Chef Ahmet Ersoy has created Alinazik. The dish features fire-roasted smoky aubergine and garlic yoghurt with spiced lamb. It draws on Ersoy’s Anatolian culinary heritage and memories from his family’s farm.
At the Plaza Premium Lounge in London Gatwick Airport, Executive Sous Chef Humayu Tajak has selected Beef Cottage Pie as his signature dish. His interpretation of the British classic features slow-cooked, locally sourced beef and vegetables topped with creamy mashed potato.
Executive Chef Russ Wang created a Taiwanese-style Satay Beef Noodles as his signature dish at Taipei Taoyuan International Airport. The noodles are made with Yilan Sanxing scallions, house-made satay sauce and Shaoxing chilli oil, ingredients and flavours associated with Taiwanese cuisine.
Completing the line-up, is Plaza Premium Lounge Dammam Country Executive Chef Nadir Ali presenting Lamb Jareesh, inspired by flavours from his childhood. The Saudi dish combines local lamb and crushed wheat with dried black lime, or loomi. 
 The Moodie Davitt Report also publishes Airport Hospitality World, the latest edition to our wide-ranging, market-leading travel retail and airport non-aeronautical revenues publishing and event portfolio. Airport Hospitality World covers all forms of airport lounges across international and domestic terminals, including various definitions as follows:
Plus other hospitality-related platforms:
Excitingly, the long-established Airport Food & Beverage (FAB) + Hospitality Conference & Awards will embrace Airport Hospitality World from the 2026 edition – the event’s 15th anniversary. |
