Cathay Pacific Airways and Mandarin Oriental Hotel Group are joining forces to bring new inflight menus to First Class passengers flying between Hong Kong and London, Paris, New York, San Francisco, Tokyo and Boston this year.
The two luxury Hong Kong-based brands decided to expand their partnership after a successful trial last year, and have invited chefs from properties in Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston will each design menus with their own styles and characteristics.
Naturally, each menu will focus on seasonal fare and high cuisine, ranging from molecular gastronomy to the patience of low and slow cooking– a feat on land, let alone the friendly skies.
Expect highlights like a full-bodied consommé with a specially prepared tea bag of dried flower petals and gold flake, created by Hong Kong’s innovative Chef Uwe Opocensky (pictured). Paris-based Chef Thierry Marx, one of the most celebrated chefs in France, created a traditional presse of chicken, mushrooms and foie gras, delicately infused with a hint of five spices. New York’s Chef Christian Pratsch was inspired by his journey through the United States to create a soup of slow-roasted tomatoes with miniature grilled cheese sandwiches.
Sounds delicious. Now we just need to work on saving up for the first class tickets!