Hong Kong's flagship carrier Cathay Pacific has teamed up with the Mandarin Oriental to create a series of monthly pop-up menus, the latest airline to tap top chefs from luxury hotel chains to rewrite their in-flight dining programs.
Passengers flying first class will tuck into dishes prepared by celebrity chefs from across the Mandarin Oriental chain on routes from Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston.
Celebrity French chef Thierry Marx of Sur Mesure at the Mandarin Oriental Paris is among a trio of high-powered names to help create Cathay's new in-flight menu this winter.
Passengers flying from Hong Kong to London and Paris this month will tuck into Michelin-grade dishes that include pressed chicken, mushrooms and foie gras, infused with Chinese five spice.
Next month, chefs Uwe Opocensky and Christian Pratsch from the New York and Hong Kong hotels will unveil their menus for Cathay customers serving fancy dishes like consommé presented by infusing a tea bag filled with dehydrated flower petals and gold flakes, and slow roasted tomato soup with mini grilled cheese sandwiches.
It's the latest major collaboration between an international airline and hotel groups.
Last month, Japanese carrier ANA released details on its new in-flight menus, announcing partnerships with chefs from luxury hotel groups including the Four Seasons, Regent and Shangri-La hotel groups.
China Airlines has also worked with chefs from Regent Hotels & Resorts.