Hong Kong Airlines has revealed a new menu for its business class passengers, featuring creations by celebrated local chef Gabriel Choy.
The menu consists of a number of Western dishes with an Asian twist, all from the mind of Chef Gabriel, who was the first Asian winner of the Gordon Ramsay Scholar competition back in 2005.
Since then he has culminated a wealth of culinary experience working at some of the world’s finest restaurants, including Ramsay’s own Petrus, Heston Blumenthal’s three Michelin starred The Fat Duck, and Gaddi’s at The Peninsula Hong Kong.
Gabriel’s Hong Kong heritage, combined with his experience of Western culinary techniques and the use of locally sourced ingredients, has resulted in a menu of delectable fusion dishes, sure to tantalise the taste buds.
They include 12 main courses such as black bean tapenade gratin chicken supreme with bacon, pumpkin gnocchi in Genovese sauce, seasonal vegetables; grilled beef tenderloin with red date demi-glaze sauce, roasted potato and seasonal vegetables; and mixed seafood cannelloni in white mornay sauce topped with jade sprouts.
Hong Kong Airlines’ inflight dining experience in business class is further enhanced by the introduction of new tableware, which the airline has developed in partnership with award-winning, local homeware design brand JIA Inc. and inflight experience specialists CLIP.
A pre-inflight meal selection service is also available for Business Class passengers flying from Hong Kong to Auckland, Cairns, Gold Coast, Los Angeles, Vancouver and the soon-to-be-launched San Francisco. Passengers can visit the Hong Kong Airlines website and pre-select their main course as much as 30 days before the flight and up to 24 hours before departure.