Hoi King Keen and Hong Kong Airlines Launch Inflight Dining Partnership

(Source: Hong Kong Airlines)

Hoi King Heen, award winning Chinese restaurant under the helm of Executive Chinese Chef Leung Fai Hung at InterContinental Grand Stanford Hong Kong, debuts its collaboration with Hong Kong Airlines to bring authentic Cantonese cuisine to the sky. Chef Leung has crafted special co-branding menus featuring more than 15 of his signature dishes for business-class travellers on all Hong Kong Airlines flights departing from Hong Kong, taking gastronomic experience yet again to a whole new level, between January and November 2017.

"Dining on a plane is different to eating on the ground," says Chef Leung. "The humidity is low at high altitude which affects the sensitivity of our taste buds, while the limited technology on a plane and the safety considerations of cooking restrict what can be prepared. I was particularly intrigued to create intense flavour pairings and special menus that combine a diverse selection of interesting dishes that can offset the impact, while enlivening the gustatory senses of passengers, so that they can enjoy specialties that are uniquely delicious in the skies.”

The co-branding menus specially designed by Chef Leung, comprising starters, entrées and desserts, are authentic Cantonese dishes at heart but with added elements of sophistication. Chef Leung uses seasonal ingredients and authentic cooking techniques to amazing effect. Meticulous and continuous testing and reviews between Chef Leung, Hong Kong Airlines’ in-flight culinary team and its caterer, Gate Gourmet Hong Kong, were carried out to ensure that on-board preparation and execution are as close as possible to Hoi King Heen itself. Business Class customers will be able to sample some of Hoi King Heen’s signature dishes including Braised Beef Brisket Stuffed in Pear; Steamed Spotted Garoupa Fish Ball with Pumpkin Sauce; and Deep-fried Chicken with Lemongrass, Ginger and Preserved Mandarin Orange Peel. The succulent pear braised with beef refreshes taste buds and sooths the throat amid dry atmosphere. Customers will be surprised by the tenderness of the steamed spotted garoupa fish ball as well as the crispiness of deep-fried chicken despite the high altitude. (Please see appendix for full menu)

Commenting on the occasion, Mr. Alexander O. Wassermann, General Manager of InterContinental Grand Stanford Hong Kong said. “We are very excited to partner with Hong Kong Airlines. As the World’s Leading Luxury Business Hotel recognised by World Travel Awards (WTA), we are dedicated to consistently provide our guests with memorable experiences as well as exceptional hospitality. This aligns with the mission of Hong Kong Airlines who strive for excellence in service and quality of onboard products. We take great pride in the opportunity to delight guests flying from Hong Kong with authentic Cantonese delicacies, and together with Hong Kong Airlines, to raise the bar for in-flight dining to brave new heights.”

“We are delighted to partner with Hoi King Heen to offer our business class customers a delicious selection of authentic Cantonese dishes,” said Mr. Christopher Birt, General Manager, Inflight Services of Hong Kong Airlines. “We care about our customers and their travel experiences by offering wholehearted service from the beginning of the journey and place great emphasis on the quality of our inflight catering. We aim to deliver a delicious culinary flight experience by bringing true flavours to the sky. Through the cooperation with Hoi King Heen, we are demonstrating the development and expansion of our business class market, and the enhancement of services to our customers.

“Crafting the perfect in-flight menu requires a scientific attentiveness and thorough understanding of how the human body functions at high altitude, as well as profound culinary knowledge. As a professional with vast experience, Chef Leung is definitely the ideal expert to collaborate with.” said Barry Lim, Executive Chef of Gate Gourmet Hong Kong.

(Second from the left) Barry Lim, Executive Chef of Gate Gourmet, (Left third)Alexander O. Wassermann, General Manager of InterContinental Grand Stanford, (Left forth)Christopher Birt, General Manager, Inflight Services of Hong Kong Airlines and (Left fifth) Chef Leung Fai Hung, Executive Chinese Chef at InterContinental Grand Stanford Hong Kong officiated the ceremony to mark the collaboration.

About Chef Leung Fai Hung

Chef Leung Fai Hung is the Executive Chinese Chef at InterContinental Grand Stanford Hong Kong. With over 30 years of culinary experience, Chef Leung has been with the hotel since 1995 and was promoted to Head Chef in early 1996. His cooking adventure began in 1979 and since then the Guangdong native has travelled extensively and further developed his culinary skills throughout China, Beijing, Japan, South Korea and Hong Kong, earning a notable recognition among foodies. He has also awarded one-star in Michelin Guide Hong Kong and Macau 2011, 2012 and 2013 respectively. Chef Leung was invited to be the contributor in a number of key local publications such as Hong Kong Economic Times, Metro Daily, Oriental Daily and Grocer and Caterer.

About Hoi King Heen

Award-winning Hoi King Heen offers an authentic dining experience, incorporating new ideas to provide a modern twist to Cantonese classics. Every dish is prepared with great details and a paramount of traditional craftsmanship. Decorated in black, gold and burgundy, Hoi King Heen uses high-quality marble and mirror arrangement. With traditional Chinese displays and unique black-and-white images, the restaurant represents simple elegance of modern designs. Open for lunch and dinner, Hoi King Heen has five private rooms with a maximum capacity of 228 guests.

About InterContinental Grand Stanford Hong Kong

Nestled in the heart of the shopping, business and entertainment district of Tsimshatsui East, InterContinental Grand Stanford Hong Kong provides easy accessibility within the city and entry into China. Boasting 570 guestrooms that offer spectacular city or stunning Victoria Harbour views, the hotel provides four world-class dining venues, from famed Cantonese cuisine at Hoi King Heen, passionately Italian cuisine at Mistral, to contemporary international buffet at Café on M and Tiffany’s New York Bar with one of the largest whisky capacity in town. It also equips with an outdoor heated pool, 24-hour fitness centre and state-of-the-art meeting facilities.