Joint food promotion campaign launched by Cathay Pacific Airways and The Hong Kong Jockey Club
A joint food promotion campaign is announced today by Cathay Pacific Airways and The Hong Kong Jockey Club, offering passengers a selection of dishes from the Club's acclaimed Happy Valley Clubhouse restaurants. A special menu will be served on virtually all Cathay Pacific flights departing from Hong Kong from 1 December 2004 to 30 April 2005.
The Hong Kong Jockey Club, the largest quality membership club in Hong Kong with a long and distinguished tradition, provides the absolute best in food, service and activities for members, as well as catering services for the public. Its clubhouses offer a number of exceptional restaurants. At the helm are some of the region’s top culinary talents, each deploying his unique approach to the culinary art, resulting in a singular distinctive dining experience.
Cathay Pacific together with the Hong Kong Jockey Club has selected the best of both Chinese and Western specialties from Derby Restaurant & Bar, Fortune Room and Gallop of Happy Valley Clubhouse. More than 50 dishes will be served on Cathay Pacific flights. Amongst them are the renowned Steamed Chicken Balls with Mushrooms and Water Chestnuts ‘Chiu Chow’ Style, Braised Beef Brisket with Peanuts on a Lotus Leaf and Pan-fried Turbot with Salsify, Confit of Garlic and Girolle Veloute.
Cathay Pacific General Manager Inflight Services Peter Langslow said, “We are delighted to offer Cathay Pacific passengers the chance to sample dishes from one of best membership clubs not only in Hong Kong but also in Asia. This partnership has once again demonstrated our commitment to offer premium inflight dining to our passengers to further enhance their flying experience.”
"The partnership with Cathay Pacific, Hong Kong's flag-carrying airline, has brought us closer to our missions of offering quality services and providing members with the feeling of exclusivity and privilege. I am confident the partnership will bring Cathay Pacific travellers an extraordinary dining experience," said Mr Billy K C Chen, Executive Director of Membership Services of the Hong Kong Jockey Club.
Cathay Pacific is committed to offering the very best food and product to its passengers. Its special food promotion that runs periodically has been a big hit with passengers all over the world. Recently its expertise in selecting the finest wines to serve inflight has also been recognised with the airline being named the “Best Business Class Cellar” and “First Class Most Original Wine List” in the Cellar in the Sky 2004 wine awards by Business Traveller and Wine International.
The Hong Kong Jockey Club is dedicated to becoming a world leader in horse racing, sporting and betting entertainment, and Hong Kong's premier charity and community benefactor. The Club strives to provide total customer satisfaction through meeting the expectations of all Club customers. The mission is reflected by the award winning ‘Our Journey to Excellence’ staff training programme in the Membership Services Division that brings the service standards to the highest level by the professional and caring staff imbued with drive, pride and passion.
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| The Executive Chefs of The Hong Kong Jockey Club Happy Valley Clubhouse, Christoph Suter and Lo Tak Yan to handover the food menu to two Cathay Pacific's cabin crews
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Cathay Pacific's General Manager Inflight Services Peter Langslow (left) and Executive Director of Membership Services of The Hong Kong Jockey Club Billy K C Chen to officiate the kick-off ceremony of the new joint food promotion
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| Cathay Pacific's cabin crew with the new dish
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