Swire Hotels to supply inflight menus for CX.
Monday, 27th February 2012
Source : Swire Hotels | |
 Cathay Pacific Airways has joined together with Swire Hotels to launch an exciting new inflight menu promotion for passengers travelling in First and Business Class.
A selection of the delectable dishes found on the menus at Swire Hotels restaurants in Hong Kong and Beijing will be made available onboard selected Cathay Pacific flights departing from Hong Kong.
More than 30 dishes created by chefs from four Swire Hotels restaurants will appear on Cathay Pacific inflight menus. The promotion will run for three months to give passengers the chance to sample a variety of creations from the following distinctive Swire Hotels outlets:
- Café Gray Deluxe (Michelin 1 star)
- Feast (Food by EAST)
- Sureño
- Bei
The menu will enable passengers to select from a wide selection of dishes ranging from innovative reinterpretations of traditional North Asian cuisines to European and Mediterranean flavours and international delicacies.
Signature dishes being served include braised short rib of beef, soft polenta, meaux mustard by Café Gray Deluxe; Iberico chorizo with prawn and tzatziki sauce by Feast; lobster salad with vine-ripened tomatoes and lemon chive dressing by Sureño; and black miso pork belly with black sugar, baby taro and brassica by Bei.
Speaking at a preview luncheon for the promotion, Cathay Pacific Director Corporate Affairs Quince Chong said: “As Hong Kong’s home carrier, Cathay Pacific is committed to promoting Hong Kong as an exciting destination and food paradise for visitors from all over the world. We are delighted to join hands with Swire Hotels for our latest inflight menu promotion, which features a range of exciting dishes from four renowned restaurants, most notably the Michelin-starred Café Gray Deluxe at The Upper House.”
Swire Hotels Managing Director, Mr. Brian Williams said: “We are excited to be collaborating with Cathay Pacific. It provides a great opportunity for guests to experience the food from our restaurants, which are destinations in their own right, in the air as well as on the ground.”
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