Hong Kong Airlines has collaborated with home-grown celebrity chef Gabriel Choy to offer a range of western dishes with an Asian twist to its Business Class passengers on all flights departing from Hong Kong.
Chef Gabriel was the first Asian winner of the Gordon Ramsay Scholar competition back in 2005. He has culminated a wealth of culinary experience, having worked at some of the world’s finest restaurants including Ramsay’s own Petrus as well as Heston Blumenthal’s three Michelin-starred The Fat Duck and Gaddi’s at The Peninsula Hong Kong.
For the airline, the chef has designed 12 main courses, each reflecting a distinctive blend of ingredients – resulting in dishes such as Black Bean Tapenade Gratin Chicken Supreme with Bacon, Pumpkin Gnocchi in Genovese Sauce and Seasonal Vegetables; Grilled Beef Tenderloin with Red Date Demi-glaze Sauce, Roasted Potato and Seasonal Vegetables; and Mixed Seafood Cannelloni in White Mornay Sauce topped with Jade Sprouts.
Hong Kong Airlines said its partnership with Chef Gabriel reaffirms the airline’s brand promise of offering an inflight experience that is truly representative of “Where Hong Kong Begins”. The chef’s Hong Kong heritage, combined with his experience of western culinary techniques and the use of locally sourced ingredients, has resulted in “a menu of delectable fusion dishes that is sure to tantalise the taste buds”.
“Hong Kong Airlines has worked with some of the very best culinary talents over the years, and our partnership with Chef Gabriel is no exception. His flair for creating fresh, vibrant and mouth-watering dishes complement our young and energetic image,” said Chris Birt, general manager for Service Delivery, Hong Kong Airlines.
Hong Kong Airlines’ inflight dining experience in Business Class is further enhanced by the introduction of new tableware, which the airline has developed in partnership with award-winning, local homeware design brand JIA Inc and inflight experience specialists CLIP. Inspired by the Bauhinia flower, seen on Hong Kong Airlines’ logo and also the flora emblem of Hong Kong, the new tableware celebrates the city’s “unique heritage and culture”.
“It has been a privilege for me to work with Hong Kong Airlines to develop new dishes for its premium customers,” said Chef Gabriel. “The experience has been an eye-opener for me, as I work with airline experts to showcase a selection of dishes that feature flavour profiles that remain extremely tasteful, even at 35,000ft.”