Top Menu

Langham’s T’Ang Court goes sky high

CX Tang Court

The Langham, Hong Kong and Cathay Pacific have teamed-up for a unique airborne menu promotion.

The special inflight menu features dishes inspired by T’ang Court, the Michelin-starred Chinese restaurant at The Langham, Hong Kong and it’s being served to passengers in First Class, Business Class and Premium Economy Class onboard selected Cathay Pacific flights departing from Hong Kong.

“We strive to provide the best inflight products and services to our passengers, and the food we serve on our aircraft is an important element of our service offering,” said Cathay Pacific General Manager Inflight Services James Ginns.

“We know that our passengers like to see a variety of food options and enjoy trying exciting new dishes from time to time.

“Since 2000, we have been promoting quality Chinese cuisine in collaboration with renowned restaurants in Hong Kong on our flights.

“We are delighted to partner with the world-renowned T’ang Court once again for our latest inflight menu, and I’m sure that passengers will enjoy these fabulous creations – a true taste of Hong Kong at 38,000 feet in the air.”

A total of 16 dishes designed by Chef Kwong Wai-keung, Executive Chef – Chinese at The Langham, Hong Kong, have been introduced on Cathay Pacific menus from August until the end of October 2013 on the majority of flights departing from Hong Kong.

The specially created dishes will provide a unique inflight dining experience for Cathay Pacific passengers, with authentic Cantonese cuisine and an emphasis on healthy ingredients.

“We are very honoured to partner with Cathay Pacific for the second time in designing a Michelin-starred Chinese Cuisine in the Air inflight menu,” Chef Kwong said.

“As T’ang Court steps into its 24th anniversary, this cooperation provides us with a new platform to promote Cantonese cuisine overseas and uphold Hong Kong’s reputation as a ‘food paradise’”.

Signature dishes from the promotional menu include Australian abalone with jelly fish and Wok-fried prawns with black truffle paste. Jellyfish is rich in protein, minerals and Vitamin B and helps to improve the functioning of the digestive system. Abalone contains high levels of calcium, iron, iodine and other nutrients and is good for the functioning of the adrenal glands and maintaining a healthy blood pressure level. Black truffle paste is rich in a variety of amino acids, vitamins and proteins, helping to boost the body’s immunity and protect against ageing.

, ,

Comments are closed.

Powered by WordPress. Designed by Woo Themes