Cathay Pacific and mandarin Oriental Hotel Group are both globally recognized, home-grown Hong Kong brands that provide superior services to travellers around the world. To showcase the two brands’ Asian heritage and demonstrate their understanding of travellers’ needs Cathay Pacific and Mandarin Oriental Hotel Group have come together to create a whole new food and beverage experience. The latest collaboration follows their successful partnership on the airline’s London route last year.
Cathay Pacific is now working with the top chefs from the Group’s hotels worldwide to bring a local touch to each menu. The newly designed menus are all seasonally inspired, with each chef expressing the culinary culture of the destinations they represent.
The new menus will be served throughout 2015 on a monthly basis. Each menu will incorporate seasonal produce, prepared and cooked in both contemporary and traditional ways – from the wizardry of molecular gastronomy to the patience of low and slow cooking.
In the first wave of menus offered, winter dishes by Executive Chef Uwe Opocensky, from Mandarin Oriental, Hong Kong, and Executive Chef and Culinary Director Thierry Marx, from Mandarin Oriental, Paris, will be featured on flights from Hong Kong to London and Paris to Hong Kong, respectively, from 1 to 31 January. In February, passengers travelling from Hong Kong to Paris and New York to Hong Kong will be able to enjoy a selection of dishes created by Executive Chef Uwe Opocensky and Executive Chef Christian Pratsch, from Mandarin Oriental, New York, respectively.
For further information please contact your travel manager.