In recent years, Hong Kong Airlines has significantly improved its service standards and has continuously introduced innovations to elevate the passenger experience. This time, they have partnered with rising culinary star Chef Gabriel Choy to offer a series of new dishes that blend Chinese and Western flavors for all business class passengers on flights departing from Hong Kong.
During the launch event hosted by Hong Kong Airlines, I had the pleasure of sampling their newly introduced dishes and witnessing Chef Gabriel’s live cooking demonstration.
For this collaboration, Chef Gabriel has created a total of 12 main courses for Hong Kong Airlines, including oven-baked chicken breast with olive and fermented black bean, served with bacon and pumpkin dumplings in basil sauce and seasonal vegetables; grilled beef steak with red date glaze, roasted potatoes, and seasonal vegetables; as well as cheese seafood pasta rolls in white sauce with pea shoots. To retain a touch of Hong Kong’s identity, each dish incorporates local elements—for instance, the seafood pasta rolls use dried yellow croaker, a key ingredient considered the soul of wonton noodles in Hong Kong.
Beyond the food, Hong Kong Airlines has also introduced a brand-new set of in-flight tableware for business class passengers. The tableware was jointly designed by the local home products design brand Jia and cabin products specialist CLIP. Its design is inspired by Hong Kong Airlines’ logo and the Bauhinia, the city’s floral emblem, giving it a distinctive flair.
Currently, Hong Kong Airlines operates long-haul routes including Auckland, Cairns, Gold Coast, Los Angeles, Vancouver, and the upcoming San Francisco. The new menu is available for business class passengers on these routes. Eligible passengers can log onto the Hong Kong Airlines website to pre-select their main course for free, 30 days to 24 hours before departure.