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From 1 September to 31 October 2014, dishes created by Chef Uwe Opocensky, Michelin-starred Executive Chef at Mandarin Oriental, Hong Kong, will feature on flights from Hong Kong to London.
HONG KONG – Cathay Pacific Airways has joined with Mandarin Oriental Hotel Group to create a unique inflight menu featuring contemporary fine-dining with a classical twist. The menu will be offered to the airline’s passengers travelling in First Class between Hong Kong and London from September to December this year.
Mandarin Oriental Hotel Group is a legendary name in the hospitality world that is deeply proud of its Asian heritage. The “classically simple” inflight menu created by the Group’s chefs aims to provide Cathay Pacific’s premium passengers with the ultimate inflight dining experience.
The menu features inspirational food created by two top Mandarin Oriental chefs. From 1 September to 31 October 2014, dishes created by Chef Uwe Opocensky, Michelin-starred Executive Chef at Mandarin Oriental, Hong Kong, will feature on flights from Hong Kong to London.
Between 1 November and 31 December 2014, passengers travelling from London to Hong Kong will be able to enjoy a selection of dishes created by Dean Yasharian, Executive Chef at the acclaimed Bar Boulud at Mandarin Oriental Hyde Park, London.
Terrine (Foie Gras, Truffle, Asparagus, Brioche)
Photo caption: Banana Split (Strawberry, Chocolate, Vanilla, Cream, Cherry).
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.
