New in-flight menus designed by chefs from the Kowloon and Island Shangri-La hotels in Hong Kong will be served on select All Nippon Airways (ANA) flights between Hong Kong and Japan this year.
The collaboration builds on the airline’s previous work with the Kowloon Shangri-La, Hong Kong, this time adding the hotel group’s Island Shangri-La, Hong Kong to the partnership.
Starting this month, business class travellers will be served a menu co-designed by the executive chefs of the Shang Palace (Kowloon Shangri-La) and Summer Palace (Island Shangri-La) restaurants, which will run until the end of July.
Then in September, a menu designed solely by the Summer Palace will be available, followed by one created by Shang Palace throughout November. The three menus will be available solely to business class, on ANA’s Hong Kong to Tokyo Haneda, Tokyo Narita, Osaka and Nagoya routes.
Among the dishes served as part of the new menus are:
Appetisers
- Chilled marinated pork knuckle
- Marinated eggplant roll with basil in sesame sauce
- Chilled marinated abalone with jellyfish
Main course
- Stewed wagyu beef short ribs in royal style
- Sautéed black fungus with carrot and yam
- Fried rice with wild mushroom and black truffle paste
In related news, last month ANA announced it will begin creating bespoke red and white wines that will be available for first and business class passengers starting this September.
