Hong Kong Airlines has added a new Business Class menu to serve its customers travelling from Los Angeles International Airport (LAX).
Designed by Cockscomb chef and owner Chris Cosentino and is inspired by his San Francisco Business Class menu. He created the three-course menu as per the preferences of Southern California travellers.
The menu includes appetisers such as kohlrabi caesar, shrimp, parmesan and sourdough croutons.
For the main courses, the airline features different dishes such as chicken piri piri with Piquillo pepper, potatoes, Castelvetrano olives and oregano or red wine braised beef short rib with white bean puree, fennel al Forno, pickled peppers and confit garlic and more on rotational basis.
The menu will end with desserts such as Cosentino’s signature panna cotta with strawberries and balsamic vinegar in various flavours.
To pair with different meals in the Business Class in flight menu, Hong Kong Airlines has introduced a range of wines such as Canyon Road Cabernet Sauvignon from California, Lake Chalice ‘The Nest’ Sauvignon Blanc from New Zealand, and J. Moreau & Fils Chardonnay and Merlot Cabernet Sauvignon from France.
Cosentino said: “When the opportunity came for me to work with Hong Kong Airlines to make delicious inflight meals in Business Class, I jumped at the chance.
“Using my years of education and experiences to create meals that would not only satisfy but excite the guests at 10,000 feet up and giving a fresh new approach to what inflight food can be has been a complete joy.
“Launching our new menu on the Los Angeles-Hong Kong route is very exciting. I am looking forward to flying on the first flight showcasing the menu.”
In 2017, the airline established its partnership with Cosentino to create a menu featuring 12 items, including appetizers, main courses and desserts. The menu is offered on a rotational basis to customers travelling from San Francisco International Airport (SFO) to Hong Kong.
Cosentino introduced Business Class inflight menu for the inaugural flight from SFO to Hong Kong in March last year.