New Air China in-flight menu served
From August to October, first-class passengers on Air China flights departing from Beijing will be able to enjoy an autumn menu created by the chef de cuisine of the RitzCarlton, Beijing’s Italian restaurant Barolo.
Chef Amedeo Ferri, who grew up in Umbria, has designed four-course seasonal menus for a year that will be served on Air China’s flights from Beijing to New York, Newmark, San Francisco, San Jose, Los Angeles, Washington and Houston initially, with more long-haul routes to follow.
The autumn menu combines The Radisson Blu Plaza Xing Guo Hotel Shanghai will host a Donghu Food Festival from Aug 25 to Sept 24, presenting fresh crawfish in different styles at its Li Palace restaurant. During the festival, diners can enjoy a 15 percent discount. Tel: 021-6212-9998 Ext 3400
The Regent Beijing is launching a four-course themed dinner, created by Davide Carboni, new chef de cuisine of Dacappo, the hotel’s Italian restaurant, to celebrate Qixi, the Chinese Valentine’s Day, which falls on Aug 28. The special menu will be available on that day for one evening only, at 788 yuan ($118) per couple, and include a gift for female guests. Tel: 0108522-1888 fresh ingredients with contemporary presentation, which is a characteristic of Barolo, and offers classical Italian cuisine with a twist. The menu includes prawn salad with couscous, which the chef says was influenced by the cuisine of the south of Italy, and saltimbocca, which is Italian for “jumps in the mouth”, one Wanda Reign Wuhan in Hubei province hosted a fashion show on Aug 13 to launch six types of mooncakes. Models wearing qipao, the traditional Chinese dress, in a variety of designs presented the mooncake gift packages, also designed in a traditional style. Qipao and mooncakes are both cherished as part of China’s traditional cultural heritage. Presenting them together shows the hotel’s respect for tradition and innovation.
The RitzCarlton,
Guangzhou is hosting a Sensational
Singapore Food Festival at its Foods restaurant till Wednesday to commemorate the Southeast of the signature dishes from Barolo that originated in the center of Italy and which is presented in a modern way for this in-flight menu featuring braised beef tenderloin with prosciutto.
“We are committed to providing an exceptional travel experience from the very moment our passengers book their flights with us, right through to their final destination and beyond,” said Huang Zongying, general manager of the cabin service department at Air China.
Patrick Weder, general manager of The Ritz-Carlton, Beijing, said: “We hope that the menu will provide an exceptional dining experience in the air.” Asian country’s National Day, which falls on Aug 9. During the weeklong culinary event, two guest chefs from Singapore will serve up a melting pot of flavors influenced by Chinese, Malaysian, Indian and Pakistani cuisines, reflective of Singapore’s multicultural culinary heritage. Tel: 020-3813-6888 The Ritz-Carlton, Tianjin held a wedding show on Aug 8, which attracted hundreds of participants. With a color theme of purple and gold, the hotel’s ballroom was turned into an old-style garden. During the matrimonial gala, the hotel also showcased wedding dresses, tailor-made menswear, desserts and photographic products using virtual reality technologies.
Tel: 022-5857-8888