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Old September 17th, 2010, 12:09 PM   #1841
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By trevorhoneyyy from a Hong Kong discussion forum :















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Old September 18th, 2010, 05:12 AM   #1842
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CEO Tony Tyler interviewed with CNN on the 30 new A350-900 purchase.
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Old September 18th, 2010, 05:20 AM   #1843
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Cathay to splurge $60b
The Standard
Friday, September 17, 2010

Cathay Pacific Airways (0293) has confirmed its biggest ever investment, ordering 30 aircraft from Airbus for HK$60.84 billion, with an option to buy 30 more.

"It is a huge commitment. We are confident in Hong Kong as an international aviation hub," chief executive Tony Tyler said.

He said the new A350-900 can help the carrier save 25 percent in operating costs because of its lighter airframe and latest-generation engines.

The airline will begin payments on delivery, and has no plan to raise funds to finance the transaction, Tyler said. Cathay had more than HK$20 billion in cash on June 30.

The 30 A350-900 aircraft will begin delivery in 2016 and are scheduled to arrive over a three-year period.

Tyler expects the aircraft will increase Cathay's total capacity "modestly" as Boeing 777 aircraft are phased out.

Cathay has not yet decided which destinations it will add after the fleet is expanded, but will be looking at long-haul flights to the United States and Europe.

The A350-900 has a non-stop flying range of 8,000 nautical miles, Airbus Asia chief operating officer John Leahy said.

Despite the emerging budget airlines in the region, the carrier is optimistic about cargo and passenger traffic demand remaining strong in the fourth quarter, Tyler said.

Shares of Cathay rose 1.72 percent to HK$20.7 yesterday.
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Old September 20th, 2010, 10:11 AM   #1844
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Cathay Pacific and Japan Airlines to further expand code-share arrangements to cover all routes connecting Japan and Hong Kong
17 September 2010
Press Release

Cathay Pacific Airways and its oneworld partner Japan Airlines announced today that they will expand their code-share agreement with effect from 31 October, subject to government approval. The expansion will provide passengers with even greater flexibility and choice when travelling between Hong Kong and Japan.

Under the expanded code-share agreement, Cathay Pacific’s flights between Hong Kong and Fukuoka, Nagoya, Osaka, Sapporo and Tokyo will carry the “JL” code, while Japan Airline’s flights on the Narita - Hong Kong and the Haneda - Hong Kong routes will carry the “CX” code.

The two airlines plan to further expand the cooperation beyond services between Japan and Hong Kong and look forward to finalising the details soon.

Cathay Pacific Chief Executive Tony Tyler said: “Japan Airlines is one of our long-term code-share partners and we are pleased we are able to expand our cooperation with them in one of our major markets in Asia.”

“This new agreement comes at a perfect time as we will be operating a twice-daily service to Haneda and increasing frequencies to Tokyo to seven daily from 31 October. The code-share flights with Japan Airlines will provide customers with even more choice,” said Cathay Pacific Director Sales and Marketing Rupert Hogg.

Commenting on the strengthened relationship between the two oneworld carriers, Japan Airlines President and Chief Operating Officer Masaru Onishi said: “This is a favourable and appropriate time for us to extend our code-share agreement. I am certain this development in our alliance will complement the convenience of flying to and from Haneda Airport, and oneworld customers in this region of growth will have more travel solutions than ever before as they continue to enjoy the high standards of both of our services.”

Cathay Pacific and Japan Airlines currently code-share on Fukuoka, Nagoya and Osaka services with the “JL” code on Cathay Pacific’s flights.
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Old September 20th, 2010, 06:09 PM   #1845
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國泰「中華美食篇」最新推廣活動 六本地名廚空中獻藝


國泰航空今天宣佈,「中華美食篇」最新一輪推廣活動「名廚獻藝」正式展開。在6個月期間,選乘頭等及商務客位的旅客,將可享受到由香港頂級廚師炮製的美食佳餚。受邀廚師包括﹕(依筆劃次序)

• 李樹添師傅 香港君悅酒店港灣壹號中菜廳
• 陳小麒師傅 香港喜來登酒店天寶閣中餐廳
• 陳啟德師傅 美麗華集團雲陽閣
• 劉健威師傅/劉晋師傅 (父子)  留家廚房/黃色門廚房
• 鄭錦富師傅 名人坊高級粵菜

2010年8月1日至2011年1月31日期間,每位主廚設計的20多款菜式,將於大部份由香港啟程的航班上供應,包括來自「香港君悅酒店」李師傅的「黃金煎釀帶子」;「天寶閣中餐廳」陳師傅的「雞瑽菌蒸銀鱈魚」;美麗華集團「雲陽閣」陳師傅的「魚香蝦球」;「留家廚房」劉師傅父子的「留家煙燻雞」 及「黃色門廚房」劉師傅父子的「口水雞」,還有「名人坊高級粵菜」鄭師傅的「菜膽鮑魚炆雞」。

國泰航空餐膳服務經理高禮德說:「我們很高興透過新一輪『中華美食篇』活動,再次為乘客提供精彩的機艙膳食體驗。這活動已舉辦超過10年,能與本地的名廚合作,是我們的榮幸。國泰以及6位大廚皆以優質出品稱著,我們肯定今次推廣活動會為乘客帶來更多驚喜。」

「中華美食篇」推廣活動始於2000年,目的是不斷提升國泰航班的餐膳質素,同時推廣香港作為國際美食之都的地位。過去10年,國泰一直與香港著名餐館、名廚及食家合作,推出一系列中華美食推廣活動,讓乘客得以品嚐香港的地道風味。

廚師簡介

李樹添師傅
李師傅自1989年香港君悅酒店開業以來一直服務至今,是港灣壹號中菜廳的主廚,同時負責設計酒店中式宴會的菜單。
李師傅曾獲邀到世界各地,示範廚藝及香港風味菜餚。他精研家常廣東菜,菜式用料講究,演繹出色香味俱全的傳統佳餚。

陳小麒師傅
擁有40年入廚經驗的陳師傅,現任香港喜來登酒店天寶閣總廚,廚藝精湛,享負盛名。憑著非凡創意和對烹飪的熱誠,為他贏得多項國際美食大獎,包括香港旅遊協會香港食品節美食白金獎及兩個金獎。

陳啟德師傅
榮獲法國美食協會專業師勳章的雲陽閣總廚陳啟德師傅出生自四川家庭,入廚經驗超過40年,對選配川菜食材及味道的掌握都甚有研究,是正宗川菜專家。陳啟德師傅於2001年加盟美麗華集團「雲陽閣」。

劉健威師傅
劉師傅於1998年開設「黃色門廚房」,是第一代私房菜的始創人。在2004年和2006年,他的「留家廚房」和「留‧上樓」菜館分別成立。
劉師傅相信今時今日的烹調方式,無論在用料以及技巧上都需要更多元化,他所經營的餐館奉行「大廚師,小廚房」理念,採用古法烹調,務求充分利用食材真味,做出傳統佳餚。

劉晋師傅
劉晋自小受父親薰陶,對選材以至傳統及現代烹飪技巧均感興趣,加上勇於實踐的天賦,在烹調及食物鑑賞方面,帶來更具技術性的演繹。現掌管「黃色門廚房」、「留家廚房」及「留‧上樓」三間食肆,每天更親港九各街市搜羅優質食材。

鄭錦富師傅
鄭師傅曾在名人會所工作長達20多年,專為名人烹煮私房菜,獲得「隱世廚神」的美譽。他廚藝精堪,除了保留傳統粵菜的精髓,亦致力研發新菜式,即使是家常小菜也會花盡心思,迎合不同顧客的需要。2009年,鄭師傅更榮獲飲食天王之隱世廚神大獎。



國泰航空公司餐膳服務經理高禮德先生(左四)與「中華美食篇」新一輪推廣「名廚獻藝」的六位星級廚師合照



「中華美食篇」新一輪推廣「名廚獻藝」的六位星級廚師展示馳名菜式



國泰航空公司機艙服務員展示「中華美食篇」新一輪推廣「名廚獻藝」的菜式樣本



'Best Chinese Food in the Air' promotion takes new dishes by renowned Hong Kong chefs into the sky

20 September 2010

 Cathay Pacific Airways today announced the launch of a brand new “Best Chinese Food in the Air” promotion – “Chinese Chef Spectacular” – which will see the airline’s First Class and Business Class passengers enjoying dishes from the top culinary talent in Hong Kong.

The latest promotion runs over a six-month period and offers passengers the chance to taste creations from the following six highly renowned local chefs: (in alphabetical order)

Chef Chan Sui-kei
Celestial Court Chinese Restaurant, Sheraton Hong Kong Hotel and Towers
Chef Kenny Chan Kai-tak
Yunyan Sichuan Restaurant, The Miramar Group
Chef Cheng Kam-fu
Celebrity Cuisine
Chefs Lau Kin-wai & Lau Chun (father & son)
Kin’s Kitchen & Yellow Door Kitchen
Chef Li Shu-tim
One Harbour Road, Grand Hyatt Hong Kong Chinese Restaurant

Around 20 favourite dishes designed by each chef will feature on Cathay Pacific’s inflight menus from 1 August 2010 to 31 January 2011 for the majority of flights departing from Hong Kong. Dishes being served include steamed cod with termite mushrooms from the Celestial Court’s Chef Chan; sautéed prawns in garlic and chilli sauce by Yunyan Sichuan Restaurant, The Miramar Group’s Chef Chan; braised abalone with chicken and vegetables by Celebrity Cuisine’s Chef Cheng; Kin's smoke chicken from Kin’s Kitchen and chicken and shredded leek with spicy sauce topped with minced peanut from the Yellow Door Kitchen’s Chefs Lau Kin-wai and Lau Chun and pan-fried scallops filled with shrimp mousse in pumpkin sauce by Chef Li from One Harbour Road.

Cathay Pacific Manager Catering Services Charles Grossrieder said: “We are pleased to continue offering passengers a great inflight dining experience through ‘Best Chinese Food in the Air’, which has been running for more than a decade. It is a great pleasure to work together with some of our home city’s most outstanding chefs. Both Cathay Pacific and our six partner chefs are famed for delivering top-notch products and we are sure passengers will enjoy the results of this latest collaboration.”

The “Best Chinese Food in the Air” concept was launched in 2000 with the aim of continuously enhancing the range and quality of Chinese food served on Cathay Pacific flights and, at the same time, promoting Hong Kong’s position as one of the world’s gourmet capitals. Over the past 10 years the airline has worked with renowned Hong Kong restaurants, chefs and food experts to create a series of Chinese food promotions that offer passengers a real taste of Hong Kong.

Profiles of the “Superior Chinese Chefs”:

Chef Chan Sui-kei
With 40 years of experience in Cantonese cuisine, Chef Chan Sui-kei’s talent in the kitchen shines through in the sophisticated Celestial Court Chinese Restaurant at the Sheraton Hong Kong. Chef Chan’s innovation, creativity and dedication have led to his receiving many awards in internationally acclaimed culinary competitions, including two Golds and one Platinum honour in the Hong Kong Food Festival Culinary Awards.

Chef Kenny Chan Kai-tak

Chef Kenny Chan Kai-tak, scion of a prominent family of Sichuan gourmet chefs, has over 40 years’ experience preparing authentic Sichuan dishes. He received The Chaîne des Rôtisseurs award as Chef Rôtisseurs and is the quintessential expert in preparing authentic Sichuan cuisine, using his expertise to choose the right ingredients and spices for his creations. Chef Chan has joined Yunyan Sichuan Restaurant of The Miramar Group since 2001.

Chef Cheng Kam-fu
For the last 20 years, Chef Cheng Kam-fu has established himself as one of the leading “private kitchen” chefs and has been dubbed the “secret cooking master”. With his mastery of technique and attention to detail, he has managed to turn familiar home cooking into innovative new dishes, while still maintaining the essence of traditional Chinese cuisine. Chef Cheng won the coveted Culinary King award in 2009.

Chef Lau Kin-wai
In 1998 Lau Kin-kai started a private dining restaurant, Yellow Door Kitchen, which became a pioneer in the trend towards smaller boutique eateries. In 2004 he established his second restaurant, Kin’s Kitchen, and in 2006 started Kin’s Terrace. Chef Lau believes that cooking nowadays is more diverse in terms of both the use of ingredients and techniques. His restaurants operate on the simple philosophy of using fresh market ingredients, cooking using traditional methods, and reviving authentic Chinese recipes.

Chef Lau Chun
With a special interest in ingredients and both traditional and modern cooking techniques, together with a flair for experimentation, Lau Chun – son of Lau Kin-wai - brings a more technical approach to cooking and the appreciation of food. He is presently helping to choose ingredients and design menus for Yellow Door Kitchen, Kin’s Kitchen and Kin’s Terrace.

Chef Li Shu-tim
Chef Li has been with the Grand Hyatt Hong Kong since it opened in 1989. He is the Chef de Cuisine for One Harbour Road, and is also responsible for planning the menus for the Chinese banquets in the hotel. He has been invited to present his cooking mastery and Hong Kong cuisine around the world. According to Chef Li, his cuisine is home-style Cantonese at its best - traditional dishes that are lovingly prepared and graciously presented.
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這裏是香港,這裏有力量
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Old September 20th, 2010, 06:10 PM   #1846
Kaitak747
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Join Date: May 2006
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國泰「中華美食篇」最新推廣活動 六本地名廚空中獻藝


國泰航空今天宣佈,「中華美食篇」最新一輪推廣活動「名廚獻藝」正式展開。在6個月期間,選乘頭等及商務客位的旅客,將可享受到由香港頂級廚師炮製的美食佳餚。受邀廚師包括﹕(依筆劃次序)

• 李樹添師傅 香港君悅酒店港灣壹號中菜廳
• 陳小麒師傅 香港喜來登酒店天寶閣中餐廳
• 陳啟德師傅 美麗華集團雲陽閣
• 劉健威師傅/劉晋師傅 (父子)  留家廚房/黃色門廚房
• 鄭錦富師傅 名人坊高級粵菜

2010年8月1日至2011年1月31日期間,每位主廚設計的20多款菜式,將於大部份由香港啟程的航班上供應,包括來自「香港君悅酒店」李師傅的「黃金煎釀帶子」;「天寶閣中餐廳」陳師傅的「雞瑽菌蒸銀鱈魚」;美麗華集團「雲陽閣」陳師傅的「魚香蝦球」;「留家廚房」劉師傅父子的「留家煙燻雞」 及「黃色門廚房」劉師傅父子的「口水雞」,還有「名人坊高級粵菜」鄭師傅的「菜膽鮑魚炆雞」。

國泰航空餐膳服務經理高禮德說:「我們很高興透過新一輪『中華美食篇』活動,再次為乘客提供精彩的機艙膳食體驗。這活動已舉辦超過10年,能與本地的名廚合作,是我們的榮幸。國泰以及6位大廚皆以優質出品稱著,我們肯定今次推廣活動會為乘客帶來更多驚喜。」

「中華美食篇」推廣活動始於2000年,目的是不斷提升國泰航班的餐膳質素,同時推廣香港作為國際美食之都的地位。過去10年,國泰一直與香港著名餐館、名廚及食家合作,推出一系列中華美食推廣活動,讓乘客得以品嚐香港的地道風味。

廚師簡介

李樹添師傅
李師傅自1989年香港君悅酒店開業以來一直服務至今,是港灣壹號中菜廳的主廚,同時負責設計酒店中式宴會的菜單。
李師傅曾獲邀到世界各地,示範廚藝及香港風味菜餚。他精研家常廣東菜,菜式用料講究,演繹出色香味俱全的傳統佳餚。

陳小麒師傅
擁有40年入廚經驗的陳師傅,現任香港喜來登酒店天寶閣總廚,廚藝精湛,享負盛名。憑著非凡創意和對烹飪的熱誠,為他贏得多項國際美食大獎,包括香港旅遊協會香港食品節美食白金獎及兩個金獎。

陳啟德師傅
榮獲法國美食協會專業師勳章的雲陽閣總廚陳啟德師傅出生自四川家庭,入廚經驗超過40年,對選配川菜食材及味道的掌握都甚有研究,是正宗川菜專家。陳啟德師傅於2001年加盟美麗華集團「雲陽閣」。

劉健威師傅
劉師傅於1998年開設「黃色門廚房」,是第一代私房菜的始創人。在2004年和2006年,他的「留家廚房」和「留‧上樓」菜館分別成立。
劉師傅相信今時今日的烹調方式,無論在用料以及技巧上都需要更多元化,他所經營的餐館奉行「大廚師,小廚房」理念,採用古法烹調,務求充分利用食材真味,做出傳統佳餚。

劉晋師傅
劉晋自小受父親薰陶,對選材以至傳統及現代烹飪技巧均感興趣,加上勇於實踐的天賦,在烹調及食物鑑賞方面,帶來更具技術性的演繹。現掌管「黃色門廚房」、「留家廚房」及「留‧上樓」三間食肆,每天更親港九各街市搜羅優質食材。

鄭錦富師傅
鄭師傅曾在名人會所工作長達20多年,專為名人烹煮私房菜,獲得「隱世廚神」的美譽。他廚藝精堪,除了保留傳統粵菜的精髓,亦致力研發新菜式,即使是家常小菜也會花盡心思,迎合不同顧客的需要。2009年,鄭師傅更榮獲飲食天王之隱世廚神大獎。



國泰航空公司餐膳服務經理高禮德先生(左四)與「中華美食篇」新一輪推廣「名廚獻藝」的六位星級廚師合照



「中華美食篇」新一輪推廣「名廚獻藝」的六位星級廚師展示馳名菜式



國泰航空公司機艙服務員展示「中華美食篇」新一輪推廣「名廚獻藝」的菜式樣本



'Best Chinese Food in the Air' promotion takes new dishes by renowned Hong Kong chefs into the sky

20 September 2010

 Cathay Pacific Airways today announced the launch of a brand new “Best Chinese Food in the Air” promotion – “Chinese Chef Spectacular” – which will see the airline’s First Class and Business Class passengers enjoying dishes from the top culinary talent in Hong Kong.

The latest promotion runs over a six-month period and offers passengers the chance to taste creations from the following six highly renowned local chefs: (in alphabetical order)

Chef Chan Sui-kei
Celestial Court Chinese Restaurant, Sheraton Hong Kong Hotel and Towers
Chef Kenny Chan Kai-tak
Yunyan Sichuan Restaurant, The Miramar Group
Chef Cheng Kam-fu
Celebrity Cuisine
Chefs Lau Kin-wai & Lau Chun (father & son)
Kin’s Kitchen & Yellow Door Kitchen
Chef Li Shu-tim
One Harbour Road, Grand Hyatt Hong Kong Chinese Restaurant

Around 20 favourite dishes designed by each chef will feature on Cathay Pacific’s inflight menus from 1 August 2010 to 31 January 2011 for the majority of flights departing from Hong Kong. Dishes being served include steamed cod with termite mushrooms from the Celestial Court’s Chef Chan; sautéed prawns in garlic and chilli sauce by Yunyan Sichuan Restaurant, The Miramar Group’s Chef Chan; braised abalone with chicken and vegetables by Celebrity Cuisine’s Chef Cheng; Kin's smoke chicken from Kin’s Kitchen and chicken and shredded leek with spicy sauce topped with minced peanut from the Yellow Door Kitchen’s Chefs Lau Kin-wai and Lau Chun and pan-fried scallops filled with shrimp mousse in pumpkin sauce by Chef Li from One Harbour Road.

Cathay Pacific Manager Catering Services Charles Grossrieder said: “We are pleased to continue offering passengers a great inflight dining experience through ‘Best Chinese Food in the Air’, which has been running for more than a decade. It is a great pleasure to work together with some of our home city’s most outstanding chefs. Both Cathay Pacific and our six partner chefs are famed for delivering top-notch products and we are sure passengers will enjoy the results of this latest collaboration.”

The “Best Chinese Food in the Air” concept was launched in 2000 with the aim of continuously enhancing the range and quality of Chinese food served on Cathay Pacific flights and, at the same time, promoting Hong Kong’s position as one of the world’s gourmet capitals. Over the past 10 years the airline has worked with renowned Hong Kong restaurants, chefs and food experts to create a series of Chinese food promotions that offer passengers a real taste of Hong Kong.

Profiles of the “Superior Chinese Chefs”:

Chef Chan Sui-kei
With 40 years of experience in Cantonese cuisine, Chef Chan Sui-kei’s talent in the kitchen shines through in the sophisticated Celestial Court Chinese Restaurant at the Sheraton Hong Kong. Chef Chan’s innovation, creativity and dedication have led to his receiving many awards in internationally acclaimed culinary competitions, including two Golds and one Platinum honour in the Hong Kong Food Festival Culinary Awards.

Chef Kenny Chan Kai-tak

Chef Kenny Chan Kai-tak, scion of a prominent family of Sichuan gourmet chefs, has over 40 years’ experience preparing authentic Sichuan dishes. He received The Chaîne des Rôtisseurs award as Chef Rôtisseurs and is the quintessential expert in preparing authentic Sichuan cuisine, using his expertise to choose the right ingredients and spices for his creations. Chef Chan has joined Yunyan Sichuan Restaurant of The Miramar Group since 2001.

Chef Cheng Kam-fu
For the last 20 years, Chef Cheng Kam-fu has established himself as one of the leading “private kitchen” chefs and has been dubbed the “secret cooking master”. With his mastery of technique and attention to detail, he has managed to turn familiar home cooking into innovative new dishes, while still maintaining the essence of traditional Chinese cuisine. Chef Cheng won the coveted Culinary King award in 2009.

Chef Lau Kin-wai
In 1998 Lau Kin-kai started a private dining restaurant, Yellow Door Kitchen, which became a pioneer in the trend towards smaller boutique eateries. In 2004 he established his second restaurant, Kin’s Kitchen, and in 2006 started Kin’s Terrace. Chef Lau believes that cooking nowadays is more diverse in terms of both the use of ingredients and techniques. His restaurants operate on the simple philosophy of using fresh market ingredients, cooking using traditional methods, and reviving authentic Chinese recipes.

Chef Lau Chun
With a special interest in ingredients and both traditional and modern cooking techniques, together with a flair for experimentation, Lau Chun – son of Lau Kin-wai - brings a more technical approach to cooking and the appreciation of food. He is presently helping to choose ingredients and design menus for Yellow Door Kitchen, Kin’s Kitchen and Kin’s Terrace.

Chef Li Shu-tim
Chef Li has been with the Grand Hyatt Hong Kong since it opened in 1989. He is the Chef de Cuisine for One Harbour Road, and is also responsible for planning the menus for the Chinese banquets in the hotel. He has been invited to present his cooking mastery and Hong Kong cuisine around the world. According to Chef Li, his cuisine is home-style Cantonese at its best - traditional dishes that are lovingly prepared and graciously presented.
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Old September 21st, 2010, 11:26 AM   #1847
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國泰與波音簽訂協議 增購6架777-300ER飛機

21 September 2010


國泰航空公司今天與波音公司簽署協議,行使所擁有的購買權,增購6架波音777-300ER 超長途客機,總標價約125億港元。

連同這6架新機,國泰訂購波音777-300ER型客機的總數目已增至36架,其中18架已接收,主要運作於歐洲及北美等長途及超長途航線。另外12架訂於2011年至2013年間接收,而剛訂購的6架客機,將於2013年及2014年付運。

國泰行政總裁湯彥麟表示:「增購6架777-300ER超長途客機的決定令人興奮。這新機種加強了我們的航班服務,其運作效益極佳,且有助減低飛行對環境造成的影響。隨著我們的機隊不斷擴充,這款超長途客機對航務運作扮演著重要角色。」

國泰目前擁有128架廣體飛機,除上述36架777-300ER外,尚有12架波音777-300,5架波音777-200,22架波音747-400客機及25架波音747-400貨機。此外,國泰亦已落實訂購10架新一代的波音747-8貨機,將於2011年陸續交付。

國泰最近公布購買30架全新的空中巴士A350-900超廣體客機,以強化現有的長途中型廣體機隊。該批客機標價約610億港元,預計於 2016年起陸續交付。

國泰是次訂購新客機,彰顯了其致力發展香港為全球其一國際航空樞紐的承諾。國泰的其他重大投資,還包括斥資55億港元在香港國際機場興建新貨運站,以及提升飛機客艙和地面產品的質素。



Cathay Pacific signs agreement with Boeing to purchase six more 777-300ER aircraft

21 September 2010



Cathay Pacific Airways today signed an agreement with the Boeing Company to exercise purchase rights for six more of the manufacturer’s 777-300ER (Extended Range) aircraft with an estimated value of HK$12.5 billion at list price.

The additional six aircraft will swell the airline’s total order for the aircraft type to 36. Eighteen are already in operation – primarily on long-haul and ultra-long-haul routes to Europe and North America – with another 12 scheduled for delivery from 2011 to early 2013. The additional six newly purchased 777-300ERs will be delivered in 2013 and 2014.

Cathay Pacific Chief Executive Tony Tyler said: “We are very pleased to confirm this purchase of six more Boeing 777-300ERs – a superb aircraft that has already significantly enhanced our operations on key long-haul routes. We have been very impressed by the operating economics of these aircraft, while their high efficiency has resulted in a reduced environmental impact. As we continue to enhance our fleet, the 777-300ER will play a crucial role in our operations in the years to come.”

Cathay Pacific currently operates a fleet of 128 wide-body aircraft which, in addition to 777-300ERs, includes 12 Boeing 777-300s, five Boeing 777-200s, 22 Boeing 747-400 passenger aircraft and 25 Boeing 747-400 freighters. In addition, the airline has 10 new-generation Boeing 747-8 freighters on firm order with deliveries due to commence in 2011.

The airline recently announced it will also purchase 30 new Airbus A350-900 aircraft to enhance its mid-sized long-haul wide-bodied fleet. Delivery of those aircraft – valued at almost HK$61 billion at list price, will commence in 2016.

The aircraft purchases highlight Cathay Pacific’s continued commitment to developing Hong Kong’s role as one of the world’s leading international aviation hubs. Other significant investments include the building of a new HK$5.5 billion cargo terminal at Hong Kong International Airport, and enhanced products in the cabin and on the ground.
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Old September 21st, 2010, 03:42 PM   #1848
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Old September 29th, 2010, 07:44 PM   #1849
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Old September 30th, 2010, 10:00 AM   #1850
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http://theclub.cathaypacific.com/dbm...cid=CX16AE1009

We are pleased to announce that The Cabin, our new departure lounge near Gate 23 at Hong Kong International Airport, will open on 11 October 2010 for your pre-flight enjoyment.



A truly unique environment designed by Foster + Partners, The Cabin encompasses a modern space with innovative seating and dining concepts. A red carpet brings floor to ceiling windows, signature white marble and wood walls together, while high gloss ceilings complement a variety of ultramodern custom-designed furniture.

Step into The Cabin and experience the following range of features and unique services:

-Cathay Solus Chair, each hand finished by Poltrona Frau in Italy and designed completely around your needs
-IT workstations with high speed Wi-Fi Internet
-Video-conference suite for meetings
-iPads for use in the lounge
-Juice, smoothies and hot herbal tea from The Health Bar
-Made-to-order hot sandwiches and a selection of antipasto from The Deli
-A delicious self-serve buffet



And as we continually strive to provide the finest service and space for our members, we’ll be starting renovations of The Wing at Hong Kong International Airport in the fourth quarter of 2010. The opening and closure of the lower level Business Class lounge and the balcony level will alternate by phase, with First Class following once Business Class has fully re-opened.

We hope you will take advantage of the special services and features that The Cabin provides the next time you travel.

Last edited by caelus; September 30th, 2010 at 11:36 AM.
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Old September 30th, 2010, 10:04 AM   #1851
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Is this lounge open to all CX passangers or only first class?? Sounds great!! Any pictures??
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Old September 30th, 2010, 11:29 AM   #1852
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Originally Posted by FlagshipV View Post
Is this lounge open to all CX passangers or only first class?? Sounds great!! Any pictures??
I remember they said the cabin only serves f class & higher tier of MP members, no real pictures of the lounge so far...... its only a small lounge, i guess they use it as a alternative during the renovation of the existing lounges.
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Old September 30th, 2010, 11:57 AM   #1853
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Cathay Pacific expands its network in North America with Alaska Airlines code-share

29 September 2010

 Cathay Pacific Airways today announced a new code-share agreement with Alaska Airlines that will further boost connections between North America, Hong Kong and the rest of Asia. Bookings for the new code-share services will begin 29 September for travel starting 7 October 2010.

Under the agreement, Cathay Pacific’s “CX” code will go on Alaska Airlines flights between the cities of Seattle and Portland and three of Cathay Pacific’s North American gateway cities - Los Angeles, San Francisco and Vancouver.

Cathay Pacific Chief Executive Tony Tyler said: “The cooperation with a quality US carrier such as Alaska Airlines will further expand Cathay Pacific’s reach in the North American market, offering wider choice and greater convenience for our passengers. At the same time, the increased passenger traffic that will be generated by this new partnership will help to strengthen further Hong Kong's position as one of the world’s leading aviation hubs.”

Alaska Airlines President Brad Tilden said: “Cathay Pacific’s international customers will enjoy easy connections, streamlined handling of checked baggage and more travel options to some of the Pacific Northwest’s most popular destinations including Seattle and Portland. We welcome Cathay Pacific’s customers to experience the award-winning customer service of Alaska Airlines and our sister airline Horizon Air on their next US-bound flight.”

Cathay Pacific is committed to strengthening its network in order to provide greater connectivity for passengers through the Hong Kong hub. The airline recently launched two new routes to Milan and Moscow, expanded its code-share arrangement with Japan Airlines, and will enhance a number of key services for the winter.
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Old September 30th, 2010, 02:50 PM   #1854
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http://www.businesstraveller.com/asi...hkia-the-cabin

Cathay Pacific will open the doors of a new lounge – The Cabin - at Hong Kong International Airport Terminal 1 on October 11, 2010. The lounge is a premium lounge for both First and Business Class passengers, Silver and above Marco Polo Club members, and Sapphire and above oneworld members.

The Cabin, located by Gate 23, is on a lower level accessible by stairs and a lift both of which lead immediately to the reception. The design throughout the entire 1300sqm lounge follows Cathay Pacific’s signature style with a combination of marble, wood and granite as well as floor to ceiling windows along the length of the lounge capturing maximum amounts of natural light and views of the runway.

image hosted on flickr


The reception splits off in two directions with The IT Zone on the right hand side and The Deli, The Health Bar and The Relaxing Zone on the left. Unlimited WiFi internet is accessible through the lounge without the need for a password.

image hosted on flickr


The IT Zone consists of two sections: the main area and an IT room.

The main area is equipped with 21 iPads and 6 iMacs, as well as plenty of power outlets for those working with laptops.

image hosted on flickr


image hosted on flickr


image hosted on flickr


Furthermore, there are 21 of Cathay’s new ‘Solus chairs’: a futuristic bubble-like chair, which provides each person with a private space consisting of a small built-in table, coat hanger and power outlet. In total there are 41 of these chairs around the entire lounge in the other zones. The entire back wall is made of glass with LED lighting that pulsates every half an hour to help passengers keep track of the time.

image hosted on flickr


image hosted on flickr


image hosted on flickr


The IT room has 11 private workstations, each equipped with an iMac, a printer and a telephone. There is also a meeting room with videoconferencing facilities.

image hosted on flickr


image hosted on flickr



At the other end of the lounge, to the left of the reception, guests will first come across The Deli – a self-serving buffet bar and a delicatessen catered by The Peninsula serving antipasti, salads and sandwiches.

image hosted on flickr


image hosted on flickr


image hosted on flickr


image hosted on flickr


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Further down, past The Deli, is the Health Bar serving freshly blended fruit and vegetable smoothies and juices.

image hosted on flickr



Finally, the Relaxing Zone is located at the far end of The Cabin: a dimly-lit area with more Solus chairs and, for those with families, sofa areas with coffee tables.

image hosted on flickr


image hosted on flickr



Alex McGowan, Cathay Pacific’s Head of Products, said that that the new lounge is at Gate 23 because it is close to the airline’s preferred departure gates and has been created since “…forward projections of the number of passengers indicated that we needed the new space because of a growing member base [in the Marco Polo Club].” It joins Cathay’s three existing lounges at the airport: The Wing, The Pier, G16 and The Arrival for passengers.


Last edited by caelus; September 30th, 2010 at 03:10 PM.
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Old September 30th, 2010, 02:52 PM   #1855
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Old September 30th, 2010, 04:40 PM   #1856
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http://www.cathaypacific.com/cpa/en_...0007d21c39____
30-09-2010

Cathay Pacific Airways today announced the opening of The Cabin, the airline’s latest passenger lounge at Hong Kong International Airport. The 1,339-square-metre space, designed by London-based architectural firm Foster + Partners, is located by Gate 23 on the airport’s central concourse, offering passengers a new level of comfort and convenience before their flight out of Hong Kong.

The Cabin is the latest addition to the collection of Cathay Pacific Group lounges at Hong Kong International Airport, which includes three other departure lounges - The Wing, The Pier, G16 - and The Arrival for passengers flying into Hong Kong.

Cathay Pacific Chief Operating Officer John Slosar said: “The opening of The Cabin highlights our commitment to offering the highest level of product and service to our valued customers. Hong Kong is the home hub of Cathay Pacific and we will continue to make significant investments to ensure our customers can enjoy an unparalleled pre-flight experience.”

Described as “contemporary, refreshing and dynamic”, The Cabin features an ultra-modern design that introduces brand-new seating and dining concepts for the benefit of passengers. The new lounge is separated into five zones - The Reception, The IT Zone, The Deli, The Health Bar, and The Relaxing Zone – and the design features a blend of warm wood, bamboo, white marble and dark granite that builds on the airline’s existing lounge palette.

The Cabin employs state-of-the-art technology to ensure passengers are kept in touch and entertained. New dining concepts include a delicatessen, where made-to-order hot sandwiches, fresh antipasti and salads are available, and The Health Bar – a reworking of Cathay Pacific’s popular Long Bar concept which also serves freshly squeezed juices and hot or cold Chinese herbal teas.

A number of style innovations have been employed including a reception wall made of Venetian glass tiles by Fabbian of Italy, and the “Cathay Pacific Signature Plate” in The Deli, produced by Noritake of Japan. A big talking point in the new lounge will be the innovative new Cathay Solus Chair - a purpose-built unit where lounge guests can eat, work and relax.

As with all Cathay Pacific lounges, The Cabin is a premium lounge open to First and Business Class passengers, Silver and above Marco Polo Club members, and Sapphire and above oneworld members. Opening hours are from 5:30am until the last departure. With the opening of The Cabin, Cathay Pacific will begin a phased renovation of its flagship lounge, The Wing, beginning from the fourth quarter of 2010.

See Appendix for a full description of the features of The Cabin.

The Cabin - Cathay Pacific’s newest lounge at Hong Kong International Airport

Overview
The Cabin is the latest addition to the collection of Cathay Pacific Group lounges at Hong Kong International Airport, joining The Wing, The Pier, G16 and The Arrival. The Cabin – a 1,339-square-metre space designed by London-based architectural firm Foster + Partners - is conveniently located by Gate 23 on the central concourse. Contemporary, refreshing and dynamic, The Cabin is ultra-modern in design and introduces some brand-new seating and dining concepts.

The Cabin is an uplifting place intended to give passengers a pre-flight boost. It is a fast-paced lounge, from the up-close view of the energetic airport to the use of state-of-the-art technology.

The Cabin is separated into five different zones: The Reception, The IT Zone, The Deli, The Health Bar, and The Relaxing Zone. Foremost among the range of seating is the innovative and unique Cathay Solus Chair that has been designed around passenger’s needs to provide a space in which to eat, work, read or simply relax.

Cathay Pacific’s aim with The Cabin is to have guests leaving feeling refreshed and inspired.

The Reception
The Cabin sees the launch of a newly designed reception wall for the Cathay Pacific Group lounges. The wall is made of Venetian glass tiles by Fabbian of Italy, with two layers of tiles backlit from the top and bottom to create a sparkling abstract impression of bamboo. The bright surface provides the ideal backdrop for our friendly and professional customer service staff. On the opposite wall, patterned bamboo wood adds warmth to the space, while the high-gloss black ceiling reflects a pure white marble floor and the familiar cantilevered marble reception desk.

The IT Zone
High speed Wi-Fi internet, 11 PCs, 6 iMacs and a video conference suite allow passengers to stay informed, in touch and entertained. For the first time guests can also use one of 20 Wi-Fi-enabled iPads that have been pre-loaded with the latest apps including newspapers, magazines and games.

A 10.5-metre IT glass wall with programmable LED lights provides a warm and energetic feel to this area. The Techno Bar and IT workstations are made from hardwearing black Italian stone and trimmed with stainless steel. The versatile LEM piston stool was selected for the Techno Bar as it is easy to move, swivel and adjust and has a small back on which to hang jackets. Inside the IT room are 11 individual workspaces with PCs, printers and reading lamps. The walls are lined with either reflective white glass or innovative and stylish sound-absorbent leather panels.

The Deli and Self-service Buffet
The Cabin offers a high standard self-service buffet where passengers can enjoy a variety of Asian and Western hot and cold dishes. To supplement this, Cathay Pacific has introduced its first delicatessen -The Deli - where passengers can enjoy made-to-order hot sandwiches, fresh antipasti and salads. The buffet counter and Deli are crafted from white Carrara marble and framed with a slatted bamboo wall to create a premium ambience. The dining tables are custom-made in white Corian and accompanied by the Catifa dining chair by Arper and leather banquette seats.

At The Deli, fresh food will be served up on the newly designed “Cathay Pacific Signature Plate”. This custom-made porcelain plate has a subtle abstract bamboo pattern and has been produced exclusively for Cathay Pacific by Noritake of Japan.

The Health Bar
At The Cabin, the signature Long Bar, which features at The Wing and The Pier, has been given a healthy twist. As well as the usual comprehensive selection of alcoholic drinks and soft beverages, passengers can also choose from a range of freshly squeezed juices and hot or cold Chinese herbal teas. The Health Bar is clad in white Carrara marble and accompanied by the new generation of Cathay barstool, which, while similar in design to the current barstool, is made from bamboo and offers even more comfort. Passengers can also choose to sit along the window in one of the cosy new “couple booths” or on a banquette set into the quiet alcoves.

The Relaxing Zone
In The Relaxing Zone, passengers can find a variety of premium lounge seating for their comfort. Lounge guests can enjoy the busy airport view while lounging in the Oscar chair designed by Pearson Lloyd and made by Walter Knoll. For those after more privacy, the alcoves contain Foster 503 arm chairs designed by Sir Norman Foster and again made by Walter Knoll.

The Cathay Solus Chair
Foremost among the range of seating in The Cabin is the innovative new Cathay Solus Chair - a purpose-built unit designed around the diverse needs of our lounge guests. To provide a place to eat, work and relax, Cathay Pacific and Foster + Partners jointly created a unique chair handcrafted by Poltrona Frau in Italy. After designing the concept, Cathay Pacific conducted multiple rounds of trials with Marco Polo Club members to refine the chair’s functionality and ergonomics.

Each Cathay Solus Chair has an individual power outlet, and all other non-dining seats are within arm’s reach of an outlet.

Design & Materials
As with The Wing and The Pier, The Cabin’s material specification called for the finest quality with a strong preference for locally sourced renewable materials. The core Cathay Pacific palette is clearly present with the liberal use of warm wood, white Carrara marble and dark granite.

The Cabin is bordered by a 90-metre-long red carpet along the floor-to-ceiling windows. White Carrara marble can be found at all service points including the buffet counter, The Deli and The Health Bar. All Carrara marble floor and wall tiles were specially selected from Italian quarries. The locally sourced “China Black” granite wall tiles provide a contemporary linkage to the current design in The Wing. Bamboo, a beautiful and highly sustainable material, has been used in multiple locations throughout the lounge to add warmth to the space. High-gloss ceiling panels are a key feature of The Cabin and reflect the modernity of the overall design.

Eligibility
The Cabin is a premium lounge for both First and Business Class passengers, Silver and above Marco Polo Club members, and Sapphire and above oneworld members.

Opening hours are from 5:30am until the last departure.









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Old September 30th, 2010, 06:04 PM   #1857
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I am very interested to know what the huge space was used for before it was converted into the new lounge.

I wonder when Cathay will completely upgrade its first class product from the check-in to the plane at HKIA. I guess the renovation of "The Wing" is part of the upgrade. We have seen other airlines offer concierge and porter services, Champagne bars/whiskey cellars, private day rooms, limousine transports for its first class passengers at their home bases.

On a different note, it would not be a bad idea if CX can develop meaningful Hong Kong - South America services/connections with Qantas and LAN. SQ is going to fly to Brazil now.

Last edited by aab7772003; September 30th, 2010 at 06:13 PM.
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Old September 30th, 2010, 06:59 PM   #1858
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Originally Posted by aab7772003 View Post
I am very interested to know what the huge space was used for before it was converted into the new lounge.

I wonder when Cathay will completely upgrade its first class product from the check-in to the plane at HKIA. I guess the renovation of "The Wing" is part of the upgrade. We have seen other airlines offer concierge and porter services, Champagne bars/whiskey cellars, private day rooms, limousine transports for its first class passengers at their home bases.

On a different note, it would not be a bad idea if CX can develop meaningful Hong Kong - South America services/connections with Qantas and LAN. SQ is going to fly to Brazil now.
CX lounges has day break room, as well as alcoholic beverage, as for limousine? lol I don't think limo suits the atmosphere of CX & HKG, it's too.....i don't know, luxury? I can imagine people point & laugh at them.

It is pointless to develop SA route as there is very little demand from both sides, a very risky route and CX has been code sharing with LAN. What more important is to strengthen its asian routes, as the chinese market is still growing with no end. Last half year CX has earned a huge operational profit, much better than what SQ earned for the same period, with the majority of the earning came from the Asian routes, on the other hand, yield was low on the european & amerian routes.
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Old September 30th, 2010, 07:17 PM   #1859
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CX lounges has day break room, as well as alcoholic beverage, as for limousine? lol I don't think limo suits the atmosphere of CX & HKG, it's too.....i don't know, luxury? I can imagine people point & laugh at them.

It is pointless to develop SA route as there is very little demand from both sides, a very risky route and CX has been code sharing with LAN. What more important is to strengthen its asian routes, as the chinese market is still growing with no end. Last half year CX has earned a huge operational profit, much better than what SQ earned for the same period, with the majority of the earning came from the Asian routes, on the other hand, yield was low on the european & amerian routes.
Your response is basically a "resting on laurels" one and such attitude never "flies" in the airline industry. Sure CX can wear luxury well; it comes down to the choice of vehicles. The Peninsula has its dedicated fleet RRs painted in the specially formulated RR green. Check other airlines´ premium offerings again before talking about CX´s "alcoholic beverage" offerings.

CX´s daybreak rooms are nothing to write home about these days:
http://www.airliners.net/aviation-fo...d.main/149958/

CX´s revenue profile has changed dramatically over the years, especially after the opening of CLK. CX is now a fast-growing intercontinental network carrier based in Asia rather than an Asian truck route carrier. You would have said back in 1989 that CX would not need triple daily flights to New York at all. Please refer to the the "How to intensify HK's position as a regional aviation hub?" thread. CX´s Asian network is already superb. With the growing Chinese economy and the influence of China in South America, one South American route from Hong Kong to Brazil via Sydney or Auckland with intensive code-sharing among CX, QF, LA should be feasible.

Last edited by aab7772003; September 30th, 2010 at 08:34 PM.
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Old September 30th, 2010, 07:30 PM   #1860
hkskyline
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Quote:
Originally Posted by aab7772003 View Post
I am very interested to know what the huge space was used for before it was converted into the new lounge.

I wonder when Cathay will completely upgrade its first class product from the check-in to the plane at HKIA. I guess the renovation of "The Wing" is part of the upgrade. We have seen other airlines offer concierge and porter services, Champagne bars/whiskey cellars, private day rooms, limousine transports for its first class passengers at their home bases.

On a different note, it would not be a bad idea if CX can develop meaningful Hong Kong - South America services/connections with Qantas and LAN. SQ is going to fly to Brazil now.
A couple of weeks ago, I was greeted at the curb by CX personnel, who took my baggage and led me into the terminal @ BOM, bypassing the security line, and to the check-in counter. I was only flying J.
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