Cathay Pacific unveils inflight menu created by cabin crew
Cathay Pacific Airways today unveiled a special inflight menu of dishes created by the airline's Cabin Crew in a Chinese cuisine cooking competition. The 12 winning dishes from the competition will be served in First and Business Class on selected flights departing Hong Kong and Vancouver through the end of April.
As Hong Kong's airline, Cathay Pacific is committed to serving the best Chinese cuisine in the air. In recent years, the airline has worked with some of Hong Kong's top chefs and restaurants with its very successful "Best Chinese Food in the Air" promotions. This time, the airline decided to do something a little different that also showcased the cooking talent of its cabin crew.
Cathay Pacific staged its first "Simply the Best Chef" Cabin Crew Chinese Culinary Contest in December last year. Selected finalists took part in a cook-off before a panel of expert judges, which included top Hong Kong food critics Chua Lam, William Mark and Doreen Leung, and Director & General Manager of the Yung Kee Restaurant Group, Kinsen Kam.
The dish that won the special Grand Prize, Milk Pudding with Ginger Juice, created by Flight Attendants Stephen Sin and Yvonne Lam, will be served exclusively to long haul First Class passengers and prepared fresh inflight. Steven and Yvonne have been sharing the secret of their technique in demonstrations to fellow crewmembers. They say it is critical to control the milk's boiling temperature.
The other 11 winning dishes include Scallop and Shrimp Ball with Black Bean Sauce, Chinese Stewed Meat Patty, Vegetables Wrapped in Beancurd and Lobster with Spinach in Scallop Sauce. Dishes served inflight will faithfully follow the original recipes.
Cathay Pacific General Manager Inflight Services Quince Chong said: "Our cabin crew's personalised service is based on a commitment to caring, friendly, professional service that always anticipates passengers' needs. Serving 12 great tasting dishes created by cabin crew is just another that they can show that their service truly does come straight from the heart."
The 4 Gold Medal winning dishes are:
Chinese Stewed Meat Patty by Chiaki Jinnai Wu
Scallop and Shrimp Ball with Black Bean Sauce by Sumiko Furukawa
Milk Pudding with Ginger Juice by Stephen Sin and Yvonne Lam
Vegetables wrap in Bean Curd Skin by Lotus Chan and Sharon Wong