Ahead of the launch of its new Hong Kong-Vancouver route on June 30 this year, Hong Kong Airlines has partnered with two Vancouver chefs and a mixologist to develop a new in-flight menu for the upcoming route.
First among these are executive chef, Sam Leung and dim sum head chef, Garley Leung from Dynasty Seafood Restaurant, who will be behind the route’s business class meals. Passengers flying the Vancouver-Hong Kong route will have the choice of a baked mince pork pie or an in-flight version of hand-shredded smoked chicken – both signature dishes at the restaurant.
“Vancouver is world-renowned for having some of the best Cantonese food outside of Hong Kong, and Dynasty’s long tradition of combining the freshest of Canadian ingredients with authentic Chinese cooking techniques truly showcases the best of East and West,” said the airline’s general manager of in-flight services, Christopher Birt.
“We are delighted to have them on board as our partner to create a menu that will not only be familiar to our Canadian customers but one that will also provide a great introduction to the rich diversity of Vancouver’s gastronomic offerings to our Hong Kong and worldwide customers.”
Meanwhile, mixologist David Wolowidnyk of the Fairmont Pacific Rim’s new Botanist restaurant has created a signature cocktail called the Bauhinia that can be enjoyed in business class. The cocktail is made using Remy Martin XO cognac, champagne, grape juice, tea and lemon. Travellers on the route’s inaugural flight will be able to have these cocktails prepared by Wolowidnyk himself, who will be tending the aircraft’s Skybar on the maiden voyage.
Economy class passengers won’t have access to these meal options and cocktail, however they will be offered gourmet popcorn from UK company Joe & Seph’s.
Hong Kong Airlines’ new route will be operated by its A330-200, which the airline configures with two classes.
The carrier is also expected to take delivery of its first A350 this August, which will also feature its new business class seat product
