Monday, August 18, 2014

Mandarin Oriental's executive chefs in Hong Kong and London will create special inflight menus for Cathay Pacific



Cathay Pacific Airways has joined forces with the Mandarin Oriental Hotel Group to create a unique inflight menu featuring contemporary fine-dining with a classical twist.

The menu will be offered to the Cathay Pacific’s passengers travelling in First Class between Hong Kong and London from September to December this year.

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A LEGEND OFFERS A CLASSIC MENU

Mandarin Oriental Hotel Group is a legendary name in the hospitality world that is deeply proud of its Asian heritage.

The “classically simple” inflight menu created by the Mandarin Oriental’s chefs in Hong Kong and London aims to provide Cathay Pacific’s premium passengers with the ultimate inflight dining experience.

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TRAVELIFE WITH US

MOROCCO




TWO EXECUTIVE CHEFS CREATE
INFLIGHT MENUS FOR CATHAY PACIFIC

The menu features inspirational food created by two top Mandarin Oriental chefs.

From September 1 to October 31, 2014, dishes created by Chef Uwe Opocensky, the Michelin-starred executive chef at Mandarin Oriental, Hong Kong, will feature on flights from Hong Kong to London.

The menu selections from Hong Kong to London will feature dishes such as:

APPETIZERS


Terrine of foie gras with winter truffle
Asparagus with freshly toasted brioche
Home-smoked salmon with crabmeat and caviar

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MAIN COURSES 


Organic beef from the award-winning Brandt Farm 
Succulent organic chicken partnered by a wing bone foie gras

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Desserts will include sweet treats that have been deconstructed and transformed into pure pleasure on a plate. 




PORTRAIT OF A MICHELIN-STARRED CHEF

The last time I stayed at the Mandarin Oriental in Hong Kong, I had lunch at the flagship Mandarin Grill (which is one of my old favourites in Hong Kong) with a friend, and Chef Uwe was kind enough to sit with us for a few moments to say hello, as well as to talk about his cooking.

I snapped this very nice portrait of him as he sat at our table, and also as I enjoyed thoroughly the chocolate dessert he'd prepared.

My portrait of Chef Uwe,
executive chef of the Mandarin Oriental Hong Kong.
By this time, we were the last people in the restaurant.


Maybe now I'll be able to eat more of Chef Uwe's cooking, although it will be on an airplane instead of at the Mandarin Oriental Hong Kong.


LONDON TO HONG KONG IN STYLE
WITH CATHAY PACIFIC

Between November 1 and December 31, 2014, passengers travelling from London to Hong Kong will be able to enjoy a selection of dishes created by Dean Yasharian, Executive Chef at the acclaimed Bar Boulud at Mandarin Oriental Hyde Park, London.

The menu selections from London to Hong Kong will feature dishes such as:



APPETIZERS

Fresh Dorset crab
Duck liver terrine

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MAIN COURSES 

British-origin beef, slowly braised in a rich red wine sauce
Fillets of lemon sole enriched with a Grenoble sauce

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DESSERTS

Tart raspberry filling baked in crisp filo pastry, with sweet milk ice cream
A chocolate dome with a deliciously rich coffee centre

Talk about a nice way to shuttle back and forth between London and Hong Kong, living a never-ending, and never-endingly eventful Travelife.

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