Cathay Pacific and Hyatt Hotels and Resorts launch global inflight dining collaboration

News Hour:

Cathay Pacific Airways and Hyatt Hotels and Resorts announced their global collaboration, offering specially designed menus by star chefs at Grand Hyatt Hong Kong and five Park Hyatt hotels globally to Cathay Pacific passengers. The cooperation will mark the most expansive inflight dining experience of its kind for both Cathay Pacific and Hyatt Hotels and Resorts.

Available beginning 1 June 2016 and running until mid-2017, Cathay Pacific’s passengers will have the opportunity to enjoy signature dishes from the following flagship restaurants and chefs:

·        Chef Li Shu Tim – One Harbour Road, Grand Hyatt Hong Kong

·        Chef Sebastien Archambault – The Back Room , Park Hyatt New York

·        Chef Satoru Takeuchi – NoMI, Park Hyatt Chicago

·        Chef Andrea Aprea – VUN, Park Hyatt Milan

·        Chef Joan Monfaredi  – Annona, Park Hyatt Toronto

·        Chef Frank Widmer – Parkhuus, Park Hyatt Zurich

Kicking off this savoury collaboration is award-winning Chinese cuisine from Grand Hyatt Hong Kong’s One Harbour Road. From now until 31 August 2016, Cathay Pacific passengers travelling on all classes from Hong Kong to most of the long-haul destinations, including Australia, New Zealand, Europe and North America, can dine on traditional Cantonese fare by Chef Tim, executive Chinese chef at One Harbour Road. This Hong Kong dining landmark is renowned for serving home-style Cantonese fare presented by Chef Tim, who has been with Grand Hyatt Hong Kong since it opened in 1989.

Commenting on the collaboration with Hyatt Hotels and Resorts, Cathay Pacific Head of Catering Aaron Claxton said: “At Cathay Pacific, we are committed to offering passengers the highest quality products and services as well as a memorable inflight dining experience. We are therefore delighted to team up with Hyatt Hotels and Resorts and its award-winning restaurants across our network, creating a set of exciting new inflight menus for our passengers flying to various destinations around the world. This marks the first time we have forged a global collaboration with a world-renowned hotel brand to offer passengers such signature dishes across all our onboard cabins. The new inflight menus are set to enhance the overall inflight dining experience for our passengers, helping them to live a life well travelled.”

Andreas Stalder, Senior Vice President, Food and Beverage Operations and Product Development, Asia Pacific, Hyatt Hotels and Resorts said: “At the heart of the Hyatt brand is a passion for Food and Beverage excellence, a proposition that we live and breathe by in order to offer our guests authentic dining experiences that are truly unforgettable. Our collaboration with Cathay Pacific combines the best of two worlds, Hyatt’s pursuit of memorable dining and Cathay’s unrivalled travel experiences across international destinations.”

The One Harbour Road menu for Cathay Pacific has been carefully crafted to offer passengers a taste of some of Hong Kong’s beloved local favourites. Staying true to his roots, Chef Tim has created a delectable menu based on traditional ingredients and cooking techniques including dishes which are steamed, boiled and slow-cooked, such as a rich chicken soup filled with fish maw, sweet corn and monkey mushroom, and lightly seasoned with sundried mandarin that was inspired by one of Chef Tim’s mother’s recipes; perfectly steamed minced pork served with mushroom, cuttle fish and water chestnut, a nod to one of Hong Kong’s favourite comfort foods; and One Harbour Road’s signature mango pudding.

The new menus will be available on rotation onboard the Cathay Pacific flights, and dishes will be prepared with all the care and attention that each chef would use in their own kitchen, using exactly the same techniques. In addition, the participating Hyatt restaurants have sourced select ingredients from around the world, especially those that support local businesses.

Cathay Pacific and Hyatt Hotels and Resorts are both industry leaders who consistently set new standards for outstanding guest experiences. The menus born from this cooperation have been designed to reflect contemporary travellers’ desire for new culinary adventures that enhance their inflight experiences, and acknowledge their status as international jetsetters and frequent business travelers.

Md. Rafiuzzaman Sifat, a CSE graduate turned into journalist, works at News Hour as a staff reporter. He has many years of experience in featured writing in different Bangladeshi newspapers. He is an active blogger, story writer and social network activist. He published a book named 'Se Amar Gopon' inEkushe boi mela Dhaka 2016. Sifat got a BSc. from Ahsanullah University of Science & Technology, Bangladesh. He also works as an Engineer at Bangla Trac Communications Ltd. As an avid traveler and a gourmet food aficionado, he is active in publishing restaurant reviews and cutting-edge articles about culinary culture.
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