Above the Clouds

Hong Kong Tatler - - Celebratory Feast -

HONG KONG

Fly­ing first class at Cathay Pa­cific has been made even more deca­dent through the air­line’s new part­ner­ship with the Man­darin Ori­en­tal Ho­tel Group. Top chefs from Man­darin Ori­en­tal prop­er­ties around the world, in­clud­ing Uwe Opocen­sky, Thierry Marx and Chris­tian Pratsch, have cre­ated nu­mer­ous de­lec­ta­ble dishes for a new menu ev­ery month. The se­lec­tions in­cor­po­rate sea­sonal in­gre­di­ents, dis­tinct lo­cal flour­ishes and ex­cep­tional prepa­ra­tion tech­niques, from molec­u­lar gas­tron­omy to slow cooking. Some high­lights trav­ellers can look for­ward to in­clude a mush­room con­sommé with a tea bag of dried flower pe­tals and gold flake and a presse of chicken, mush­rooms and foie gras in­fused with five spices. The menus will be of­fered to those fly­ing on routes from Hong Kong to Bos­ton, Lon­don, Tokyo, Paris, New York and San Fran­cisco through­out the year. cathay­pa­cific.com

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