HONG KONG, Feb. 7, 2018 /PRNewswire/ — Hong Kong Airlines has collaborated with home grown 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 Choy (second from left) and Mr Chris Birt (third from left), General Manager for Service Delivery, Hong Kong Airlines

Born in 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.
Hong Kong Airlines’ collaboration with Gabriel reaffirms the airline’s brand promise of offering an inflight experience that is truly representative of "Where Hong Kong Begins". Gabriel’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’ General Manager for Service Delivery, Mr Chris Birt said: "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."  
Chef Gabriel has designed 12 main courses, each reflecting a unique blend of ingredients that include the likes of black bean tapenade gratin chicken supreme with bacon, pumpkin gnocchi in Genovese sauce, 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.
In addition, Hong Kong Airlines’ inflight dining experience in Business Class is further enhanced by the introduction of its 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.  
As part of the airline’s commitment to enhance its overall customer experience, Hong Kong Airlines has introduced a pre-inflight meal selection service for Business Class passengers flying from Hong Kong to Auckland, Cairns, Gold Coast, Los Angeles, Vancouver and the soon-to-be launched San Francisco. Eligible passengers can visit the Hong Kong Airlines website and pre-select their main course 30 days before the flight right up to 24 hours before departure.
Speaking about his new partnership with Hong Kong Airlines, Gabriel said: "It has been a privilege for me to work with Hong Kong Airlines to develop new dishes for its premium customers. 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 35,000 feet."
*Not available for breakfast service
Note to the editor: High-resolution photos download: http://bit.ly/2s7rR8W
About Hong Kong Airlines
Established in 2006, Hong Kong Airlines is a full-service airline firmly rooted in Hong Kong. The airline flies to nearly 40 destinations across Asia Pacific and North America and also maintains codeshare and interline agreements with 95 airline partners. Hong Kong Airlines has been awarded the four-star rating by Skytrax. Hong Kong Airlines has also been recognised for its excellent On-Time Performance, having been ranked by air travel intelligence company OAG as Asia’s most punctual airline and the second globally in 2017.  
For more information, please visit:
Website: www.hongkongairlines.com  Facebook: www.facebook.com/hkairlines  Sina Weibo: weibo.com/hongkongairlines  WeChat/Instagram ID: hkairlines  Twitter: @hkairlines
Appendix: About Gabriel Choy’s dishes
Roasted ling fish fillet with mushroom ragu, Moroccan pearl cous cous
Grilled tenderloin with red dates demi-glace sauce, roasted potato and seasonal vegetables
Black bean tapenade gratin chicken supreme with bacon, pumpkin gnocchi in Genovese sauce, seasonal vegetables
Roasted pork shoulder with red wine prune sauce, baked Mediterranean potato, gratin broccoli with cheese
Seafood penne pasta in coconut bouillabaisse sauce
Braised beef chuck with red wine sauce, kale and sundried tomato orzo and seasonable vegetables
Roasted pork shoulder with lemon and thyme gravy, sausage Garbanzo paella
Seed-crusted chicken breast with pumpkin cheese sauce, creamy white bean potato mash and oven-roasted vegetables
Mixed seafood cannelloni in white mornay sauce topped with jade sprouts
Grilled beef tenderloin with sun-dried tomato butter and green peppercorn sauce, pumpkin and potato souffle, vinegar-cured vegetables
Herb-gratin chicken breast stuffed with apricot and Parma ham, with saffron tomato sauce and mushroom wild rice
Sous-vide prawns with XO tomato sauce and mezzi rigatoni
Photo – https://photos.prnasia.com/prnh/20180207/2051431-1
Source: prnasia

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