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Cathay Pacific partners with Mandarin Oriental Hotel Group for classical twist on inflight dining

Cathay Pacific Airways has joined with Mandarin Oriental Hotel Group to create a unique inflight menu featuring contemporary fine-dining with a classical twist. The menu will be offered to the airline’s passengers travelling in First Class between Hong Kong and London from September to December this year.

Mandarin Oriental Hotel Group is a legendary name in the hospitality world that is deeply proud of its Asian heritage. The “classically simple” inflight menu created by the Group’s chefs aims to provide Cathay Pacific’s premium passengers with the ultimate inflight dining experience.

The menu features inspirational food created by two top Mandarin Oriental chefs. From 1 September to 31 October 2014, dishes created by Chef Uwe Opocensky, Michelin-starred Executive Chef at Mandarin Oriental, Hong Kong, will feature on flights from Hong Kong to London. Between 1 November and 31 December 2014, passengers travelling from London to Hong Kong will be able to enjoy a selection of dishes created by Dean Yasharian, Executive Chef at the acclaimed Bar Boulud at Mandarin Oriental Hyde Park, London.

Cathay Pacific General Manager Inflight Services Dominic Perret said: "At Cathay Pacific, we strive to deliver high-quality products and services, so it is exciting to join hands with Mandarin Oriental to feature their inspirational dishes specially created for our premium passengers. Mandarin Oriental and Cathay Pacific are both home-grown Hong Kong brands that share many of the same attributes and have built an enviable reputation for service excellence. We believe that Mandarin Oriental Hotel Group is a natural fit for us and I am sure our passengers will enjoy these fabulous creations!”

Mandarin Oriental Hotel Group Corporate Director of Food and Beverage David Nicholls said: “Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage, and our dedicated culinary teams aim to offer stimulating and exciting dining experiences for guests around the world on a daily basis. We are delighted to partner with Cathay Pacific in order to extend these exceptional culinary experiences to the skies.”

Both chefs deliver thought-provoking and creative dishes for the promotional menu, employing cutting-edge culinary techniques at the same time as maintaining the core values of classical cuisine. All dishes are seasonally inspired and use quality organic ingredients.

The menu selections from Hong Kong to London will feature appetisers such as a terrine of foie gras with winter truffle, asparagus with freshly toasted brioche, and home-smoked salmon with crabmeat and caviar. Main courses include organic beef from the award-winning Brandt Farm in the US, perfectly balanced with a combination of celeriac puree and truffle jus, and succulent organic chicken partnered by a wing bone foie gras. Desserts have been deconstructed and transformed into pure pleasure on a plate.

The menu selections from London to Hong Kong will feature traditional bistro appetisers such as fresh Dorset crab and duck liver terrine. Main courses consist of British-origin beef, slowly braised in a rich red wine sauce and complemented by a smooth puree of parsnips, and fillets of lemon sole enriched with a buttery but subtle Grenoble sauce. Desserts include a tart raspberry filling baked in crisp filo pastry, perfectly balanced with sweet milk ice cream, and a chocolate dome with a deliciously rich coffee centre.


About Cathay Pacific

Cathay Pacific Airways is a Hong Kong-based international airline offering scheduled passenger and cargo services to almost 190 destinations in Asia, North America, Australia, Europe and Africa, using a fleet of more than 140 wide-body aircraft.  Cathay Pacific is a member of the Swire group and has made substantial investments to develop Hong Kong as one of the world's leading global transportation hubs.  The airline is a founder member of the oneworld global alliance.

About Mandarin Oriental

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 44 hotels representing close to 11,000 rooms in 25 countries, with 20 hotels in Asia, ten in The Americas and 14 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 13 Residences at Mandarin Oriental connected to its properties. 


Chef Uwe Opocensky oversees the culinary activities in the legendary Mandarin Oriental, Hong Kong hotel that includes 10 individualistic and renowned restaurants and bars, three of which boast Michelin stars. Inspired by his experience of working for some of the world’s greatest chefs, Chef Uwe delivers thought-provoking and creative cuisine with a classical underpinning. He serves exciting adaptations of grill specialties with a dash of progressive gastronomy, and his ingenious and unexpected touches complement the use of high-quality organic ingredients and seasonally inspired dishes.

Details of the selection of dishes specially created by Chef Uwe from Hong Kong to London are:






Foie Gras, Truffle, Asparagus, Brioche


Home Smoked, Caviar, Crab, Bagel



Onion, Consommé, Gold, Flowers


Mushroom, Consomme, Gold, Flowers

Main Course


Brandt Farms U.S., “Leather” Celeriac, Truffle, Bean, Almond, Shallot


Organic, Rhug Estate, Bone, Carrot, Jus


Lemon Tart

Confit, Lemon, Vanilla, Tart

Banana Split

Strawberry, Chocolate, Vanilla, Cream, Cherry


Dean Yasharian is Executive Chef of the award-winning Bar Boulud at Mandarin Oriental, Hyde Park, London. This decidedly American chef spent his formative years under the direction of Daniel Boulud in New York, and is well-trained in the art of classic French cuisine. He is also no stranger to British cooking, having also worked for Chef Gordon Ramsay at his New York restaurant. At Bar Boulud, Chef Dean Yasharian pleases the palate with seasonal, rustic French dishes that have won plaudits from critics and diners alike. 

Details of the dishes specially created by Chef Dean from London to Hong Kong are:






 dorset crab, apple, walnut

 celeriac remoulade

mousse de foie gras

duck & chicken liver parfait

port jelly, toasted brioche

Main Course

boeuf braisé

red wine braised beef short rib

parsnip purée, crispy shallots


sole grenobloise

lemon sole roulades

haricot vert, ratte potato

lemon & caper brown butter


douillons aux fruits

raspberry jam feuilleté with milk ice cream

dome au chocolate

chocloate mousse dome

coffee coulant