New Culinary Treats in CX First
Cathay Pacific will treat First Class passengers travelling between Hong Kong and London to a gourmet feast in the sky thanks to a new partnership with the Mandarin Oriental Hotel Group. The delicious new experience will see twists on classic menus shipped up by the Mandarin Oriental’s top chefs, and will incorporate fresh seasonal and organic produce.
Until October 31, First Class passengers travelling between Hong Kong and London will feast on innovative modern gourmet fare by Michelin-starred chef Uwe Opocensky, who oversees the famous Mandarin Grill + Bar and the Mandarin Oriental Hong Kong. On Opocensky’s menu are his home-made salmon starter with caviar, and his decadent version of a banana split. Through November and December, Dean Yasharian, executive chef of Bar Boulud at the Mandarin Oriental Hyde Park, London, will tempt passengers with an enticing menu featuring his Dorset Crab and Duck Liver Terrine, and his sinful Dome au Chocolate dessert.
More gourmet menus will be added to different routes during 2015.
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The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.