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Cathay Pacific partners with The Langham, Hong Kong for latest Chinese cuisine promotion

07 Aug 2013

Hong Kong’s home carrier Cathay Pacific and renowned hotel The Langham, Hong Kong have joined together to launch an exciting new inflight menu promotion. The new menu features dishes inspired by T’ang Court, the Michelin-starred Chinese restaurant at The Langham, Hong Kong.

The special promotional menu is being served to passengers in First Class, Business Class and Premium Economy Class onboard selected Cathay Pacific flights departing from Hong Kong.

Cathay Pacific General Manager Inflight Services James Ginns said: “We strive to provide the best inflight products and services to our passengers, and the food we serve on our aircraft is an important element of our service offering. We know that our passengers like to see a variety of food options and enjoy trying exciting new dishes from time to time.

 “Since 2000, we have been promoting quality Chinese cuisine in collaboration with renowned restaurants in Hong Kong on our flights. We are delighted to partner with the world-renowned T’ang Court once again for our latest inflight menu, and I’m sure that passengers will enjoy these fabulous creations – a true taste of Hong Kong at 38,000 feet in the air!”

Carefully selected, a total of 16 dishes designed by Chef Kwong Wai-keung, Executive Chef – Chinese at The Langham, Hong Kong, have been introduced on Cathay Pacific menus from August until the end of October 2013 on the majority of flights departing from Hong Kong. The specially created dishes will provide a unique inflight dining experience for Cathay Pacific passengers, with authentic Cantonese cuisine and an emphasis on healthy ingredients.

Signature dishes from the promotional menu include “Australian abalone with jelly fish” and “Wok-fried prawns with black truffle paste”. Jelly fish is rich in protein, minerals and Vitamin B and helps to improve the functioning of the digestive system.  Abalone contains high levels of calcium, iron, iodine and other nutrients and is good for the functioning of the adrenal glands and maintaining a healthy blood pressure level. Black truffle paste is rich in a variety of amino acids, vitamins and proteins, helping to boost the body’s immunity and protect against ageing.

Commenting on the collaboration, Chef Kwong said: “We are very honoured to partner with Cathay Pacific for the second time in designing a Michelin-starred Chinese Cuisine in the Air inflight menu. As T'ang Court steps into its 24th anniversary, this cooperation provides us with a new platform to promote Cantonese cuisine overseas and uphold Hong Kong's reputation as a ‘food paradise’.”

 

About Cathay Pacific

Cathay Pacific Airways is a Hong Kong-based airline offering scheduled passenger and cargo services to more than 170 destinations in Asia, North America, Australia, Europe and Africa, using a fleet of 136 wide-body aircraft.  Cathay Pacific is a member of the Swire group and has made substantial investments to develop Hong Kong as one of the world's leading global transportation hubs.  The airline is a founder member of the oneworld global alliance.

 

About T’ang Court

Michelin-starred T'ang Court serves a wide selection of authentic Cantonese culinary masterpieces and delicacies and has won numerous international culinary acclaim over the years. It is selected as one of the outstanding places to eat around the world by the influential US Food & Wine Magazine (May 2008) in its annual “Go List”. The influential Travel & Leisure magazine (US) listed T’ang Court as one of only ten restaurants worldwide on its annual ‘Hot List of the World’s 100 Fabulous Places and Things for 2001’. The restaurant was also a two-time Gold Medal winner in the Hong Kong Tourism Board’s “Best of the Best Culinary Awards”.

Graceful silks with a gold accent and contemporary sculptures adorn the walls, while a dramatic spiral staircase leads up to five private dining rooms which have been named after famous Tang Dynasty poets – Tai Bai, Zi Mei, Zi Shou, Le Tian and Bai Yu.

 

Appendix

Cathay Pacific’s new inflight menu designed by the T’ang Court at The Langham, Hong Kong:

 

First Class

Cold Appetizer

·     Scallops with bean curd in spicy sauce

·     Australian abalone with jelly fish

·     Red jelly fish and marinated beef shank

 

Main Course

·     Braised abalone, chicken with black mushrooms

·     Braised Australian wagyu beef cheek with straw mushrooms

·     Wok-fried USDA prime short ribs with spring onion

·     Wok-fried lobster with black bean sauce

·     Wok-fried prawns with black truffle paste

·     Steamed sea bass with garlic, bean paste sauce and spring onion

·     Steamed sea bass with preserved vegetables and spring onion

 

Business Class

·     Braised spare ribs in abalone sauce

·     Braised abalone, chicken with black mushrooms

·     Braised beef rib finger with straw mushrooms

·     Wok-fried USDA prime short ribs with spring onion

·     Garoupa with bean curd skin and shrimp roe

·     Wok-fried prawns with black bean sauce

·     Wok-fried prawns with black truffle paste

·     Steamed halibut with garlic, bean paste sauce and spring onion

·     Steamed halibut with preserved vegetables and spring onion

 

Premium Economy Class

·     Braised abalone, chicken with black mushrooms

·     Wok-fried prawns with black bean sauce

·     Wok-fried prawns with black truffle paste

·     Steamed halibut with garlic, bean paste sauce and spring onion

·     Steamed halibut with preserved vegetables and spring onion