Hong Kong Airlines debuts Chris Cosentino's Business Class menu on Los Angeles - Hong Kong route

HONG KONG,March 22,2019 -- Hong Kong Airlines has launched a brand new Business Class menu for its customers travelling out of Los Angeles International Airport (LAX) from 22 March 2019. Designed exclusively by celebrity chef and television personality Chris Cosentino,the new LAX Business Class menu is an adaption of his current San Francisco Business Class menu and comes with a slight twist to cater to the preferences of Southern California travellers.

Chef Chris Cosentino

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 is also known as the winner of Top Chef Masters,a contestant on The Next Iron Chef and for his appearance in Iron Chef America in addition to his extensive work raising awareness and funds for Chefs Cycle in support of No Kid Hungry,a national charity fighting to end childhood hunger.

Chef Cosentino collaborated with Hong Kong Airlines in late 2017 to design a comprehensive menu of 12 dishes,including a series of appetizers,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 SFO inaugural flight to Hong Kong on 25 March 2018 and has received positive feedback from Hong Kong Airlines' customers 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," said Chef Cosentino at a media preview event in Los Angeles on Thursday.

Using my years of education and experiences to create meals that would not only satisfy but excite the guests at 10,000 feet up and giving a fresh new approach to what inflight food can be has been a complete joy. Launching our new menu on the Los Angeles-Hong Kong route is very exciting. I am looking forward to flying on the first flight showcasing the menu," he added.

(Second from Left) Mr Chris Birt,Hong Kong Airlines Director of Service Delivery,and Chef Chris Cosentino

Passengers travelling from Los Angeles can expect a hearty and cohesive three-course menu prepared by Chef Cosentino. Known for his creative use of ingredients and attention to balance,Hong Kong Airlines' customers will be treated to Chef Cosentino's refreshing appetizers such as Kohlrabi Caesar,shrimp,Parmesan and sourdough croutons followed by main courses featuring different proteins on rotational basis. They include his take on the traditional recipe of chicken piri piri with Piquillo pepper,potatoes,Castelvetrano olives and oregano or red wine braised beef short rib with white bean puree,fennel al Forno,pickled peppers and confit garlic cooked to perfect tenderness and more. No meal is complete without dessert and Chef Cosentino's signature panna cotta with strawberries and balsamic vinegar is set to charm Hong Kong Airlines' passengers with its delightful flavours. Please refer to appendix for Chef Cosentino's full menu.

Chicken piri piri with Piquillo pepper,Castelvetrano olives and oregano

Charred avocado and shrimp louie

Hong Kong Airlines has also introduced a new selection of wines to complement its Business Class inflight meal offerings. They include 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 to pair with different meal options.

Mr Chris Birt,Hong Kong Airlines Director of Service Delivery said: "Hong Kong Airlines always strives to deliver the best services to our customers. We launched our menu partnership with Chef Cosentino exactly a year ago on our San Francisco route. His menu has proven to be such a hit with our Business Class customers that we are excited to now bring his signature innovative and creative cuisine to those flying with us from Los Angeles."

Hong Kong Airlines' Los Angeles service was launched in December 2017 and was the airline's first destination in the continental United States. The daily service is currently operated by Airbus A350,one of the newest and most technologically advanced aircraft in the world. In September 2018,Hong Kong Airlines introduced its new Business Class product on the Los Angeles route,reaffirming its commitment to serve the USA market with its best products and services.

High-resolution photos ofChef Cosentino's menu are available at https://goo.gl/5KCAAu

About Hong Kong Airlines

Established in 2006,Hong Kong Airlines is a full-service airline firmly rooted in Hong Kong. The airline flies to nearly 40 destinations across Asia Pacific and North America,and currently maintains 85 interline and 20 codeshare agreements with multiple airline partners and ferry service providers. Hong Kong Airlines operates one of the youngest fleets in the world. It has been awarded the internationally acclaimed four-star rating from Skytrax since 2011. For more information,please visit www.hongkongairlines.com or our social media channels on Linkedin,Twitter,Instagram and Facebook.

Appendix

Chris Cosentino's Business Class menu on Los Angeles - Hong Kong route

Appetiser

- Charred avocado and shrimp louie

- Kohlrabi Caesar with shrimp,Parmesan and sourdough croutons

- Pate de campagne with cornichons,radish and mustard

- Marinated Monterey Bay sardines with cauliflower,raisins and capers

Main course

- Chicken piri piri with Piquillo pepper,Castelvetrano olives and oregano

- Red wine braised beef short rib with white bean puree,fennel al forno,pickled peppers and confit garlic

- Alaskan cod with gigante beans with broccoli rabe salsa verde

- Slow roasted lamb neck with creamy polenta roasted carrots and Ararat spice

Dessert

- Chocolate cremeaux with fennel pollen shortbread cookies

- Panna cotta and strawberries in balsamic vinegar sauce

- Ginger dates sticky toffee cake topped with whipped cream and dried sugar dates

- Poached pear in red wine sauce with creme fraiche and lemon thyme

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