Cathay Pacific (CX) has again teamed up with Michelin-starred T'ang Court at The Langham, Hong Kong hotel to launch a new in-flight menu. The two first worked together in 2006.
Sixteen dishes have been created by the restaurant's team under the leadership of the hotel's executive chef – Chinese, Kwong Wai-keung. They are to be served onboard select flights in first, business and premium economy cabins until the end of October. Business Traveller has been invited to try the first class menu at the restaurant.
Scallop with bean curd in spicy sauce, and red jelly fish, and marinated beef shank – A lovely textural appetiser platter; I was particularly impressed by spicy peanut sauce that went with the scallop, giving the shellfish an extra dimension.
Wok-fried prawns with black truffle paste (pictured below) – The seafood flavour was brought out very well, and the prawns were plump and crunchy. I asked Chef Kwong whether the reheating would compromise the prawns' texture, and he said that the sauce helps prevent the crustaceans from losing their natural moisture during the process.
Garoupa with bean curd skin and shrimp roe – Our taste buds are less acute at altitude, so the roe, spread evenly on a thin batter crust that coats the fish, is a clever way to boost the seafood flavour. I had my suspicion, though, whether the crust would become soggy after being wrapped with the sauce. But Chef Kwong asserted that as long as the sauce is portioned correctly, the batter will maintain a good degree of crunchiness.
Wok-fried USDA prime short ribs with spring onion – The dish was lukewarm when served to me, but the meat was very succulent and the sharpness of the spring onion woke up the taste buds. In terms of flavour the dish would do well in-flight, but the challenge would be serving it at the optimal temperature. You cannot heat it up too much as the meat would get overcooked, but as the beef is in small cubes it also cools down fast.
Braised spare ribs in abalone sauce – This one is a winner. The meat slid off the bones, and the sauce was hearty and layered. This dish is an ideal airline dish as it would reheat very well.
Wok-fried lobster with black bean sauce – A classic Cantonese dish, and black beans pair very well with seafood. But again, the serving temperature would be a challenge – the flight attendant would need to bring it to the passenger immediately after reheating it.
Braised abalone, chicken with black mushrooms – Another classic, and it was seasoned very well although the chicken was a little overcooked and dry.
The food was complemented by a Scotchmans Hill Swan Bay Bellarine Peninsula chardonnay (2011) and a Baigorri Reserva 2006 from Rioja. The former has a very distinct citrus nose and full palate, and not overly oaky. The latter is a full-bodied and complex red made from Tempranillo. Both of them seem highly suitable for in-flight environments.
Reggie Ho
