Top chefs from various renowned Mandarin Oriental properties in Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston will each design menus with their own styles and characteristics. The menus will be offered to First Class passengers travelling on Cathay Pacific flights between Hong Kong and London, Paris, New York, San Francisco, Tokyo and Boston at different seasons throughout the course of 2015.
Cathay Pacific is now working with the top chefs from the Group’s hotels worldwide to bring a local touch to each menu. The newly designed menus are all seasonally inspired, with each chef expressing their passion for the culinary culture of the destinations they represent. Each dish is unique but they all share a common quality: a classical culinary underpinning. Each menu will incorporate seasonal produce, prepared and cooked in both contemporary and traditional ways – from the wizardry of molecular gastronomy to the patience of low and slow cooking.
In the first wave of menus offered, winter dishes by Executive Chef Uwe Opocensky, from the Mandarin Oriental, Hong Kong, and Executive Chef and Culinary Director Thierry Marx, from the Mandarin Oriental, Paris, will be featured on flights from Hong Kong to London and Paris to Hong Kong, respectively, from 1 to 31 January.
In February, passengers travelling from Hong Kong to Paris and New York to Hong Kong will be able to enjoy a selection of dishes created by Executive Chef Uwe Opocensky and Executive Chef Christian Pratsch, from the Mandarin Oriental, New York, respectively.
Among the highlights of the first wave of menus is 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. Paris-based Chef Thierry Marx, one of the most celebrated chefs in France, who excels at giving modern and classical French cuisine a twist, offers 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.