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Cathay partners with Mandarin Oriental for inflight dining

12 Jan 2015 by Clement Huang

Cathay Pacific Airways (CX) has partnered with Mandarin Oriental Hotel Group (MO) to create a new first class menu for the airline to be served over the next year.

Chefs from MO properties in Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston will be contributing their signature culinary styles to the individual menus.

Presse of chicken, mushroom and foie gras

The latest collaboration follows a similar partnership last year between CX and MO for the carrier’s Hong Kong to London route (see here).

"This is the first time we have worked with chefs from different properties of an award-winning luxury hotel group at the same time to design menus for specific destinations,” said CX’s general manager inflight services Dominic Perret.

Foie gras, mushroom and pickled blackberries

“CX always strives to deliver high-quality products and services to our customers and I am sure our passengers will enjoy these fabulous creations.”

The new menus will be rotated on a monthly basis and incorporate seasonal produce that is prepared and cooked in both contemporary and traditional ways – such as molecular gastronomy or low and slow cooking.

Classic beef bourguignon using cheek and short rib

First on the list are a set of winter dishes created by Mandarin Oriental, Hong Kong’s executive chef Uwe Opocensky, and Mandarin Oriental, Paris’ executive chef and culinary director Thierry Marx.

Available until 31 January on flights from Hong Kong to London, and Paris to Hong Kong, highlights include a full-bodied consommé with a specially prepared tea bag of dried flower petals and gold flake, created by Opocensky. Meanwhile, Marx brings together classic French cuisine with a twist – with a traditional presse of chicken, mushrooms and foie gras, delicately infused with a hint of five spices.

A soup of slow-roasted tomatoes with miniature grilled cheese sandwiches

Menus in January:

Available on flights from Hong Kong to London

Chef: Uwe Opocensky, Mandarin Oriental, Hong Kong

Starter: Foie gras, cep mushrooms and brioche

Soup: Oxtail

Main course: Boston lobster with seasonal vegetables

Dessert: Baby pineapple and rum cake

 

Available on flights from Paris to Hong Kong

Chef: Thierry Marx, Mandarin Oriental, Paris

Starter: Presse chicken with foie gras and truffle coulis

Soup: Cream of Jerusalem artichoke with crispy quail egg

Main course: Braised beef chuck, gratinated cannelloni, accompanied with “Bordelaise” sauce

Dessert: Pressed gingerbread topped with mascarpone cream

 

A unique swirl of rich chocolate and goat cheese with cassis 

CX has also unveiled a sneak peek of the February selection. Mandarin Oriental, Hong Kong’s Uwe Opocensky will once again be taking charge of one of the menus – this time for the Hong Kong to Paris route. Concurrently, Mandarin Oriental, New York’s chef Christian Pratsch will have his dishes served on CX’s New York to Hong Kong flights. 

Menus in February:

Available on flights from Hong Kong to Paris

Chef: Uwe Opocensky, Mandarin Oriental, Hong Kong

Starter: Home smoked salmon with caviar and crab on a bagel

Soup: Tea-infused mushroom soup with  gold shavings and flowers

Main course: French beef bourguignon (cheek & short rib)

Dessert: Chocolate cake with cherries

 

Available on flights from New York to Hong Kong

Chef: Christian Pratsch, Mandarin Oriental, New York

Starter: Pastrami cured ‘Ora’ king salmon, served with osetra caviar, cucumber, yogurt and whole grain mustard

Soup: Fire-roasted tomato with NYC grilled cheese croutons

Main course: Duo of colorado lamb (braised shank & butter basted loin), served alongside english peas, chanterelles, polenta

Dessert: S’mores (72 per cent chocolate) with goats cheese marshmallow, Graham cracker and cassis

 

For more information, visit cathaypacific.com and mandarinoriental.com

Clement Huang

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