Hong Kong Airlines’ Business Class passengers travelling out of Los Angeles International Airport (LAX) can now enjoy an all-new dining experience. Designed exclusively by celebrity chef and television personality Chris Cosentino, the new LAX Business Class menu is an adaptation of his current San Francisco Business Class menu and comes with a slight twist to cater to the preferences of Southern California travellers.
Chris Cosentino is the chef and owner of San Francisco restaurant Cockscomb, where he reinterprets classic San Francisco dishes by adding his own unique twist. He has also been the winner of Top Chef Masters and a contestant on The Next Iron Chef. He has also appeared on Iron Chef America, and done extensive work raising awareness and funds for Chefs Cycle in support of No Kid Hungry, a national charity fighting to end childhood hunger.
Cosentino collaborated with Hong Kong Airlines in late 2017 to design a comprehensive menu of 12 dishes, including a series of appetisers, main courses and desserts to be rotated regularly on the airline’s service from San Francisco International Airport (SFO) to Hong Kong. His Business Class inflight menu was officially launched on the inaugural SFO flight to Hong Kong last March and has received positive feedback from Hong Kong Airlines’ passengers for his “big in flavour, rich in texture” dishes.
“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,” he says.
“Using my years of education and experience to create meals that would not only satisfy but excite guests in the air, and giving a fresh new approach to what inflight food can be has been a complete joy,” he adds. “Launching our new menu on the Los Angeles-Hong Kong route is very exciting.”
Passengers travelling from Los Angeles can expect a hearty and cohesive three-course menu. Known for his creative use of ingredients and attention to the balance of flavours, Cosentino has created a menu of refreshing appetisers, including kohlrabi Caesar salad, followed by main courses featuring different proteins on a rotational basis. These include his take on the traditional recipe of chicken piri piri with piquillo pepper, potatoes, Castelvetrano olives and oregano; and a red wine braised beef short rib with white bean puree, fennel al forno, pickled peppers and confit garlic cooked to perfect tenderness. No meal is complete without dessert and Cosentino’s signature panna cotta with strawberries and balsamic vinegar is sure to delight Hong Kong Airlines’ passengers with its delightful flavours.
Hong Kong Airlines has also introduced a new selection of wines to pair with the Business Class meals. The list includes Canyon Road Cabernet Sauvignon from California, Lake Chalice “The Nest” Sauvignon Blanc from New Zealand as well as J Moreau & Fils Chardonnay and Merlot Cabernet Sauvignon from France.