Search All Traveloscopy Sites

Traveloscopy attending in 2018:

Wednesday, April 30, 2014

Fine dining at 35,00 feet

The peppercorn crust on Peppered Beef Tenderloin,
Seasonal Vegetables, Pepper Sauce offers a pungent yet
complementary counterpoint to the rich flavour of the fine beef.
Tosca, the Michelin-starred fine-dining Italian restaurant at The Ritz-Carlton in Hong Kong, has partnered with Cathay Pacific to launch special inflight menu available to First and Business Class passengers on board selected flights departing from Hong Kong between 1 May and 31 July 2014.

Pino Lavarra, Tosca’s Michelin-starred chef, has designed a delicious menu comprising starters, pastas, entrées and desserts that are authentic Italian dishes at heart but with added elements of sophistication. The unique flavours of ingredients such as Senise pepper and n’duja salami are reflected in the pasta dish Garganelli with n'duja salami, bread sfritto and Senise pepper. For beef seared carpaccio with Parmesan crisp, the traditional Italian antipasto has been given a modern twist with tender slices of beef carpaccio combined with Parmesan crisp for an intense array of flavours.

In addition Cathay Pacific’s regional airline Dragonair has announced the introduction of a new inflight menu featuring authentic European dishes inspired by Hugo’s, the fine-dining restaurant at the Hyatt Regency Hong Kong, Tsim Sha Tsui. The new menu will be offered to First Class and Business Class passengers flying on selected Dragonair flights from Hong Kong to Beijing and Shanghai until mid-April 2015. The menu features 23 dishes including soups, appetisers and main courses created and adapted by the hotel’s executive chef Michael Donlevy.

Signature dishes include lobster bisque simmered delicately to extract the rich flavours from the shellfish. Topped with a dash of fresh cream, the dish is one of the most popular offerings at Hugo’s. The menu also includes some dishes designed exclusively for Dragonair, including fresh crab salad à la Russe appetiser and pan-fried Norwegian salmon fillet, crayfish tails with caper parsley sauce.

Fresh new drink thanks to HK mixologists
What will they call this new fruity cocktail?

When travelling in First or Business Class on Cathay Pacific, passengers are offered not only a glass of champagne, water or juice but one of the airline’s unique sig-nature drinks, and a delicious new one is set to join the line up in the next few months. The new signature drink is the result of a competition the airline held among ten of Hong Kong’s best mixologists.

The winner was Marlo Guevarra, from stylish hotel The Upper House, who created a tantalising blend of passion-fruit, lemongrass and apple juice. While yet to be named, the delicious concoction will join the other signature drinks including “Cathay Delight”, “Pacific Sunrise”, “Cloud 9” and “Oriental Breeze” in the second half of 2014.
Post a Comment

Book Your Travel with Wego

The Expeditionist

The Expeditionist
Venturing to the world's special places