Finnair has partnered with Hong Kong-based Finds Restaurant & Bar to introduce a new Nordic-influenced business class menu on board its daily flight out of the SAR.
Finds has the distinction of being the only Nordic restaurant in Hong Kong. The challenge for executive chef Jaako Sorsa was to develop dishes that were authentic, yet appeal to the discerning Asian palette.
All of the new dishes were developed exclusively for Finnair, though many were influenced by the restaurant’s existing menu. In keeping with Nordic practices, Sorsa applied traditional cooking and preserving methods, such as smoking, curing and pickling.
Maarit Keranen, Finnair’s head of in-flight services, revealed that the airline’s partnership with Finds will run throughout the year, with the menu being rotated every three months to reflect seasonal changes.
Cathay Pacific Catering Services, which will continue to prepare Finnair's in-flight dishes, has worked closely with Sorsa and his brigade over the past couple of months in order to perfect the preparation methods and ensure that the quality of the dishes served on board mirror those developed by the chef.
Business Traveller Asia-Pacific attended a tasting event of the new menu. Here are our thoughts:
STARTER
PORCINI MUSHROOM SOUP
A fantastic starter for a cool winter night. The soup was entirely devoid of cream, which allowed the natural intensity of the porcini mushrooms to shine through. On top of the soup were some pan-fried morels, which provided texture and a contrast to the porcinis. This was finished with a drizzle of hazelnut oil – a great pairing with mushrooms, and a lot milder than the truffle oil that we’re used to here in Asia.
APPETISER
FENNEL-SEASONED COLD-SMOKED SALMON
The cold-smoking technique used to preserve the salmon delivered plenty of flavour to the dish. While I initially found the pepper coating on the fish to be a little too strong, eating it with the crunchy, pre-chilled vegetables helped to reduce the fiery heat. Perhaps most intriguing was the use of barley, which I often consider to be rather bland – it was, however, brought to life by a touch of caper sauce and complemented the salmon perfectly.
HOT-SMOKED SALMON SALAD
Another appetiser option is the hot-smoked salmon salad, which will be served during summer. The tasty salmon, drizzled in melted butter, was accompanied by yellow beetroot, fingerling potatoes, tomatoes, cucumbers, mixed greens and dill dressing. The subtle sweetness of the beetroot paired well with the freshness of the seafood.
MAIN COURSE
BEEF & PORK MEATBALLS IN ROSEMARY GRAVY
The first main course we sampled was a popular Nordic classic: meatballs. The closest many Hong Kongers get to trying authentic Swedish meatballs is sadly over the counter at Ikea. However, I'm pleased to report that the freshly prepared Finds version was miles better.
Keranen explained that the meatballs are made from a mixture of beef and pork, as the former offers a stronger taste that retains well at high altitudes, while the latter ensures that the meatballs are moist and juicy.
The decision to mix carrots with a potato mash was another stroke of genius, as the natural sweetness of the carrots helped to season the mash. A dollop of fruity lingonberry jam was the icing on the cake, adding a balance of sweetness and acidity.
TARRAGON-BAKED SALMON FILLET
Tarragon-baked salmon fillet was the other choice for a main course, accompanied by dill potatoes and creamy morel mushroom sauce. The salmon was again very fresh and cooked to perfection. The portion was also appropriately sized, given that this is to be served on a midnight flight. The mushroom sauce was delicious: though fairly plain, this helped the taste of mushroom stand out and it matched well with the seafood.
The new menu will be available on Flight AY 70, which departs Hong Kong daily at 0045, arriving in Helsinki at 0545 the same day.
For more information, visit finnair.com
Clement Huang and Valerian Ho
A fantastic starter for a cool winter night. The soup was entirely devoid of cream, which allowed the natural intensity of the porcini mushrooms to shine through. On top of the soup were some pan-fried morels, which provided texture and a contrast to the porcinis. This was finished with a drizzle of hazelnut oil – a great pairing with mushrooms, and a lot milder than the truffle oil that we’re used to here in Asia.
APPETISER
FENNEL-SEASONED COLD-SMOKED SALMON
The cold-smoking technique used to preserve the salmon delivered plenty of flavour to the dish. While I initially found the pepper coating on the fish to be a little too strong, eating it with the crunchy, pre-chilled vegetables helped to reduce the fiery heat. Perhaps most intriguing was the use of barley, which I often consider to be rather bland – it was, however, brought to life by a touch of caper sauce and complemented the salmon perfectly.
HOT-SMOKED SALMON SALAD
Another appetiser option is the hot-smoked salmon salad, which will be served during summer. The tasty salmon, drizzled in melted butter, was accompanied by yellow beetroot, fingerling potatoes, tomatoes, cucumbers, mixed greens and dill dressing. The subtle sweetness of the beetroot paired well with the freshness of the seafood.
MAIN COURSE
BEEF & PORK MEATBALLS IN ROSEMARY GRAVY
The first main course we sampled was a popular Nordic classic: meatballs. The closest many Hong Kongers get to trying authentic Swedish meatballs is sadly over the counter at Ikea. However, I'm pleased to report that the freshly prepared Finds version was miles better.
Keranen explained that the meatballs are made from a mixture of beef and pork, as the former offers a stronger taste that retains well at high altitudes, while the latter ensures that the meatballs are moist and juicy.
The decision to mix carrots with a potato mash was another stroke of genius, as the natural sweetness of the carrots helped to season the mash. A dollop of fruity lingonberry jam was the icing on the cake, adding a balance of sweetness and acidity.
TARRAGON-BAKED SALMON FILLET
Tarragon-baked salmon fillet was the other choice for a main course, accompanied by dill potatoes and creamy morel mushroom sauce. The salmon was again very fresh and cooked to perfection. The portion was also appropriately sized, given that this is to be served on a midnight flight. The mushroom sauce was delicious: though fairly plain, this helped the taste of mushroom stand out and it matched well with the seafood.
The new menu will be available on Flight AY 70, which departs Hong Kong daily at 0045, arriving in Helsinki at 0545 the same day.
For more information, visit finnair.com
Clement Huang and Valerian Ho 
