![]() The beef is succulent and juicy and to be honest compares to a good restaurant. Seared US Beef Fillet, Prawn and Cheddar Cheese Gnocchi and Seared Asparagus I love the triangulation the richness of the lobster, the acidity in the dressing and the of the Krug combine to deliver a lovely taste experience. The lemon and acidity in the dressing cuts through the richness of the lobster and the capers provide a streaky tartness while the Mesclun salad is chilled with a nice crunchy texture. It is a difficult dish to execute on-board. The lobster has its natural flavour intact with a rich natural salinity and texture – a sign it hasn’t been overcooked. Maine Lobster, Mesclun Salad, Sieved Eggs, Capers and Lemon Oil Vinaigrette It’s a simple dish which is executed quite well. The leek is a nice textural contrast in the soup. The soup reflects the truffle with deep rich earthy flavours balanced by the creamy potato. The soup today is a Truffle Potato Leek Soup The champagne has the perfect tart sweetness and acidity to pair with the richness of the caviar. There is sensual transcendence to the whole taste experience. The egg, cream and blinis allow for a nice companionship with the caviar but do not overpower of interfere with the main object of the dish. The caviar is Malassol (which means it has ~3% salt), so there isn’t the deep salinity in flavour found in most other caviars. There is a beautiful minerality to it which is quite indescribable. The texture is delicate and jelly-like with a light moisture but not too slimy. The caviar has a dusky color which when placed under the light has a beautiful “hidden” translucent glow. It takes approximately seven years for the sturgeon to reach maturity for harvesting and they are given the best of care throughout. The area is rich in spring water and the purity of the water creates an excellent ecosystem for the sturgeon which provides the caviar. ![]() They use Calvisius Venise which is a Siberian caviar from Calvisano, a town in the province of Brescia, Italy. The first course is caviar served with traditional garnishes of blinis, chive creme fraiche and chopped egg paired with the Krug Grand Cuvee.Ĭathay Pacific source their caviar from Calvisius. The route to Hong Kong flies North of the USA over the arctic and then down through Russia, China and then into Hong Kong. Soon we have lift off and views of the US east coast are so beautiful as we jet away to Hong Kong. It’s a refreshing way to start the flight. The flavours of citrus fruits dominate on the palate with notes of apples, nuts, a little honey and brioche with some bite of sweet spice in the finish. The Krug is zesty with good structure and mouthwatering acidity. Today the champagne served on-board is Krug Grand Cuvee. We are also provided with BOSE noise-cancellation headphones for the journey. The TV screen detaches and moves directly in-front of you when you decide to view the in-flight entertainment. Next to the TV screen (to the right) is a mini closet for storage of suits and shirts while you’re in your pyjamas during the flight. There is a large 17-inch TV screen which is stored in the side of the Suite. The suite has remote controls for lighting and the in-flight entertainment in the side with a storage section beside for your essentials (passports etc.) during the journey. You can easily adjust your seat with the touchscreen controller and you can even enjoy massages from the seat. A large dining table is stored to the left of you near the window. The suite is open (not enclosed) and has beautiful wood grained finishes, the upholstery is a beautiful light beige and the interior of the suite is padded with soft leather. I settle into the beautiful suite, which has a large (over-sized) chair with an ottoman and an expansive three windows to view the journey. I am flying with Cathay Pacific and this is my first long-haul flight with them (I have previously traveled from Hong Kong to Tokyo with them – you can check out that review here). I leave the comfort of the American Airlines Flagship Lounge and head to the boarding gate for the long flight to Hong Kong.
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