British Airways will be introducing a new culinary menu aboard its London-Hong Kong route starting May 1.
Available for first class and Club World passengers, the revised menu features a number of dishes that appeared on its special 80th anniversary menu last year, which celebrated 80 years of BA flying to Hong Kong. The airline consulted its archives of past dishes served on the route during the 1950s and 60s in order to get inspiration for a number of the dishes.
“Food is one of the main drivers for people to book an airline,” said Colin Talbot, head of catering at BA. “We know that if we get that food right on all of our flights, it’s the number one driver for bringing people back. We spend a lot of time trying to get it right and for our customers, food is an emotion and a passion.
BA’s new menu includes both British and Cantonese-inspired dishes, with separate menus offered for first and Club World passengers. A selection of some of the new dishes includes:
- Salmon with caviar, ginger and pistachio dressing
- Seared salmon with pistachio and saffron sponge
- Vegetarian tart with zucchini, carrot, red onion and ricotta cheese
- Beef short rib with mashed potato
- Prawn, white mushroom and truffle wonton and noodle soup
- Parma ham, melon, blue cheese and walnut
- Pan-seared salmon
- Tomato, asparagus and mozzarella cheese
- Beef bourguignon with potatoes and porcini mushrooms
- Duck with duck reduction sauce, baby carrots and asparagus
- Chocolate orange-style dessert and pastry
Business Traveller Asia-Pacific had the opportunity to sample some of the dishes at a media event in Hong Kong earlier today. Notable highlights include the wonton and noodle soup, the beef short rib and the duck, while both classes’ appetisers in particular are suitably light for eating prior to sleeping on the flight.
The menu will be available on all flights between the two destinations, though according to Talbot it won’t be rolled out to the airline’s club lounges. Earlier this month, BA implemented a number of other in-flight service changes on its routes to Hong Kong and China, including providing dark-blue slippers, Twining’s green tea and chopsticks.
BA first launched its London-Hong Kong route in 1936 when it was known as Imperial Airways – the first commercial airliner to land at Hong Kong’s former Kai Tak Airport. The trip took eight days, had 23 stops and cost about £175, approximately £11,113 (HK$127,800/US$13,960) when adjusted for inflation in 2016.
Last year, British Airways served a total of approximately 54 million meals and 20 million litres of wine and champagne on its flights.