Hong Kong Airlines unveils an exclusive business class menu curated by renowned Hong Kong chef Gabriel Choy, redefining in-flight dining for discerning travelers in 2025.
This newly launched menu showcases Chef Choy’s innovative approach, blending modern European gastronomy with authentic Asian flavors. As the trailblazing first Asian winner of the Gordon Ramsay Scholar competition, Chef Choy brings a legacy of excellence to the skies.
Chef Choy’s impressive résumé includes key positions at world-class establishments such as Gordon Ramsay’s Petrus, Heston Blumenthal’s acclaimed The Fat Duck (three Michelin stars), and the iconic Gaddi’s at The Peninsula Hong Kong. His culinary artistry draws on his Hong Kong roots and his mastery of Western technique, resulting in a dynamic fusion menu that celebrates both tradition and innovation.
Guests can indulge in a selection of 12 thoughtfully crafted entrées. Highlights include black bean tapenade-crusted chicken supreme with smoked bacon, pumpkin gnocchi in a fragrant Genovese sauce, and vibrant seasonal vegetables; chargrilled beef tenderloin paired with a red date demi-glace, roasted potatoes, and fresh garden vegetables; and a medley of seafood cannelloni finished with a delicate white mornay sauce and jade sprouts.
The business class dining experience is further refined with bespoke tableware, co-designed by award-winning Hong Kong homeware brand JIA Inc. and inflight hospitality experts CLIP. This partnership ensures every detail, from presentation to practicality, is elevated to five-star standards.
For added personalization, Hong Kong Airlines now offers a pre-flight meal selection service for business class passengers traveling from Hong Kong to Auckland, Cairns, Gold Coast, Los Angeles, Vancouver, and San Francisco. Guests can conveniently pre-select their preferred main course on the Hong Kong Airlines website up to 30 days in advance, and as late as 24 hours prior to departure, ensuring a tailored dining experience at 30,000 feet.
