Mandarin Oriental serves up in-flight meals for Cathay Pacific

TD Guest Writer

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Mandarin Oriental has formed a new partnership with Cathay Pacific, which will see chefs from its global portfolio of properties devise new in-flight menus for premium passengers.

Over the next 12 months, chefs from Mandarin Oriental hotels in Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston will each design menus to be served in the first class cabins on Cathay Pacific’s flights from each of these cities.

A consommé with a tea bag of dried flower petals and gold flake from Mandarin Oriental Hong Kong
A consommé with a tea bag of dried flower petals and gold flake from Mandarin Oriental Hong Kong

The expanded collaboration follows an initial culinary tie-up on the airline’s Hong Kong-London route last year.

“We are delighted to extend our partnership with Mandarin Oriental this year and are very excited about being able to turn it into a truly international partnership,” said Cathay’s general manager of in-flight services, Dominic Perret.

“This is the first time we have worked with chefs from different properties of [a] luxury hotel group at the same time to design menus for specific destinations. Cathay Pacific always strives to deliver high-quality products and services to our customers and I am sure our passengers will enjoy these fabulous creations.”

The new menus will be served on a monthly basis throughout 2015, with each menu incorporating seasonal produce.

In the first menus, winter dishes by Uwe Opocensky, executive chef at the Mandarin Oriental Hong Kong, and Thierry Marx, culinary director at the Mandarin Oriental Paris, will be featured on flights from Hong Kong to London and Paris to Hong Kong respectively, from 1 to 31 January 2015.

Then in February, passengers travelling from Hong Kong to Paris and New York to Hong Kong will be offered dishes created by Uwe Opocensky and Christian Pratsch, executive chef at the Mandarin Oriental New York.
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