Hong Kong Airlines has launched a brand new Business Class menu for its customers travelling out of Los Angeles International Airport (LAX).
Designed exclusively for the airline by celebrity chef and television personality Chris Cosentino, the new LAX Business Class menu is an adaption of his current San Francisco Business Class menu and comes with a slight twist to cater to the preferences of Southern California travellers.
Chris Cosentino is the chef and owner of San Francisco restaurant Cockscomb, where he reinterprets classic San Francisco dishes by adding his own unique twist. He is also known as the winner of Top Chef Masters, as a contestant on The Next Iron Chef and has collaborated with Hong Kong Airlines since 2017, when he designed a comprehensive menu of 12 dishes, including a series of appetizers, main courses and desserts, to be regularly rotated on the airline’s service from San Francisco International Airport (SFO) to Hong Kong.
“When the opportunity came for me to work with Hong Kong Airlines to make delicious inflight meals in Business Class, I jumped at the chance,” says chef Cosentino. “Using my years of education and experiences to create meals that would not only satisfy but excite the guests at 10,000 feet up and giving a fresh new approach to what inflight food can be has been a complete joy. Launching our new menu on the Los Angeles-Hong Kong route is very exciting. I am looking forward to flying on the first flight showcasing the menu.”
Passengers travelling from Los Angeles can expect a hearty and cohesive three-course menu prepared by chef Cosentino. Known for his creative use of ingredients and attention to balance, Hong Kong Airlines’ customers will be treated to chef Cosentino’s refreshing appetizers such as the Kohlrabi Caesar, with shrimp, Parmesan cheese and sourdough croutons, followed by a choice of main courses featuring different proteins on a rotational basis, including the chef’s take on traditional piri piri chicken with Piquillo pepper, potatoes, Castelvetrano olives and oregano; and or red wine braised beef short rib with white bean puree, fennel al Forno, pickled peppers and confit garlic.
No meal is complete without dessert and chef Cosentino’s signature pannacotta with strawberries and balsamic vinegar is set to charm Hong Kong Airlines’ passengers with its delightful flavours.
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