Cathay Pacific and Mandarin Oriental Collaborate on In-Flight Dining – New Dishes Every Month

▲ French-style braised beef cheek. (Photo / Provided by Cathay Pacific, the same applies below)

Reported by Chen Ruizhong / Compiled by staff

Cathay Pacific and Mandarin Oriental Hotel Group have announced a cross-border collaboration to create new gourmet in-flight meals over the next twelve months. Renowned chefs from around the world will craft distinctive dishes, which will be served to first-class passengers on select Cathay Pacific flights between Hong Kong and London, Paris, New York, San Francisco, Tokyo, and Boston throughout various quarters of 2015.

▲ A starter platter made with mushrooms, foie gras, matsutake mushrooms, and French brioche.

The new menu will be rolled out monthly starting in 2015, using seasonal ingredients and blending modern and traditional cooking methods to offer a variety of dishes — from molecular gastronomy to slow-cooked creations. The first set of dishes will be available on flights departing Hong Kong for London and returning from Paris between January 1 and 31. These include Boston lobster, braised beef short rib, as well as clear oxtail soup, and cold cuts featuring chicken, foie gras, and truffle sauce. February’s offerings feature main courses such as French-style braised beef cheek and lamb shank, along with dishes like grilled tomato soup with mini cheese toasts.

Cathay Pacific stated that it hopes to bring local flavors to each route’s menu through the participation of chefs from different regions, offering passengers a memorable in-flight dining experience.