Food fetish goes to new heights
Cathay Pacific is taking home-cooked meals to another level. Committed to serving the best Chinese cuisine in the air, Cathay Pacific has turned to its crew for advice on how to revamp its in-flight menu, rather than seeking recipes from Hong Kong's top chefs.
The 'Simply the Best Chef' Cabin Crew Chinese Culinary contest took place in December, with a cook-off judged by food critics Chua Lam, William Mark Yiu-tong, Doreen Leung and Kinsen Kam of Yung Kee restaurant. The results have just come in and CitySeen thought we would give you a bit of a preview of what to expect next time you travel first class on a long-haul flight.
Taking home the top prize were attendants Stephen Sin and Yvonne Lam, for their milk pudding with ginger juice.
They will be forced to share their secret recipe with fellow crew members who will have to learn how to prepare the dessert in-flight. They tell us the trick is in how long you boil the milk.
Other winning ideas include scallops and shrimp balls with black bean sauce by Sumiko Furukawa, Chinese stewed meat patty by Chiaki Jinnai Wu, and vegetables wrapped in bean curd by Lotus Chan and Sharon Wong.
