Cathay Pacific launches new "Best Chinese Food in the Air" with the Peninsula Hong Kong
19 Apr 2004
Cathay Pacific Airways today announced a new season of its successful "Best Chinese Food in the Air" promotion, teaming up with The Peninsula Hong Kong to offer passengers a selection of dishes from its acclaimed Spring Moon Chinese restaurant. The special menu will be served in all classes on virtually all Cathay Pacific flights from Hong Kong from 1 May until 31 October 2004.
The Peninsula Hong Kong is hailed as one of the world's greatest hotels, with a reputation for the highest standards of service and hospitality. The superb quality of its Spring Moon Chinese restaurant is enhanced by its elegant art-deco style decoration. Its famous tea counter with over 25 selected Chinese teas and professionally trained tea masters in attendance add to the dining experience.
More than 30 special Spring Moon dishes will be served on Cathay Pacific flights. Among them "Prawns with Snow Fungus and Chrysanthemum in a Clear Broth", which was created exclusively for Cathay Pacific by Chef Ho Pui Yung, Executive Chef - Spring Moon of The Peninsula. The unusual combination of seafood and chrysanthemum came about when Chef Ho, while tasting a new seafood dish, refreshed himself with a cup of chrysanthemum tea. The chrysanthemum and seafood tastes matched perfectly in his mouth, thus inspiring his new soup.
Other dishes on the menu include Lamb Chops with Leeks in Gravy, Steamed Prawns with Egg White Sauce, Braised Beef Brisket with Broad Bean Sauce and Steamed Sliced Sea Bass with Preserved Vegetables.
Cathay Pacific General Manager Inflight Services Quince Chong said: "We are delighted to offer Cathay Pacific passengers the chance to sample dishes from one of Hong Kong's finest restaurants at the world's top hotel. This partnership demonstrates once again our commitment to offer premium inflight dining to our passengers."
The Peninsula Hong Kong's Hotel Manager, Rainy Chan said: "We are extremely honoured to be the first hotel invited by Cathay Pacific to participate in this successful promotion to showcase the best gourmet dishes Hong Kong has to offer."
|Spring Moon's Chef Ho Pui Yung demonstrates the cooking of Lamb Chops with Leeks in Gravy, one of the signature dishes in Cathay Pacific's new "Best Chinese Food in the Air" menu.|
|Chef Ho Pui Yung of Spring Moon (left) shares the secrets of his unique recipe with Chef Wun Pak Shun of Cathay Pacific Catering Services (right).|
|Chef Wun Pak Shun of Cathay Pacific Catering Services delivers the new menu from The Peninsula to Cathay Pacific flights.|
|Prawns with Snow Fungus and Chrysanthemum in a Clear Broth|