Hong Kong Airlines elevates its Business Class culinary journey with an exclusive new menu curated by acclaimed Hong Kong chef Gabriel Choy.
Designed to delight discerning travelers, the refreshed menu showcases Chef Choy’s signature approach—melding contemporary Western cuisine with nuanced Asian influences. Chef Choy, renowned for being the first Asian recipient of the Gordon Ramsay Scholar title, has since honed his craft at globally revered establishments such as Gordon Ramsay’s Petrus, Heston Blumenthal’s iconic The Fat Duck, and the celebrated Gaddi’s at The Peninsula Hong Kong.
Drawing on his Hong Kong roots and extensive international experience, Chef Choy has crafted a sophisticated array of fusion dishes using premium, locally sourced ingredients. The result: a Business Class dining experience that is both innovative and deeply authentic.
Highlights from the new offering include a dozen thoughtfully composed mains, such as chicken supreme gratinated with black bean tapenade and bacon, accompanied by pumpkin gnocchi in Genovese sauce and seasonal vegetables; grilled beef tenderloin presented with a red date demi-glace, roasted potatoes, and fresh market vegetables; and a seafood cannelloni finished with white mornay sauce and jade sprouts.
The elevated inflight dining is complemented by bespoke tableware, developed in partnership with leading Hong Kong homeware brand JIA Inc. and inflight design experts CLIP, reflecting a commitment to both aesthetics and function.
Business Class guests flying from Hong Kong to Auckland, Cairns, Gold Coast, Los Angeles, Vancouver, and San Francisco now benefit from a convenient pre-flight meal selection service. Through the Hong Kong Airlines website, travelers can reserve their main course up to 30 days ahead, ensuring a personalized dining experience at 35,000 feet.
