Cathay Pacific First Class CX543 HND-HKG Flight Report - 2015 JUL
Airlines: Cathay Pacific (CPA/CX)
Flight: CX543
Origin: Tokyo Haneda (HND/RJTT)
Destination: Hong Kong Chek Lap Kok International (HKG/VHHH)
Date: 2015/07
Aircraft: Boeing 747-400
Registration: B-HKT
Class: First
Seat No: 1K
Lounge: JAL Sakura First Class Lounge/JAL Sakura Lounge/JAL Sakura Lounge SkyView/Cathay Pacific Lounge
Starring: Rilakkuma/Korilakkuma
Camera: Sony Alpha7s, GoPro Hero4 Black
Lunch: Starters
Serrano ham with mixed mushroom salad and balsamic sauce
Roasted tomato soup
International Favourites
Grilled wagyu beef tenderloin with cabernet sauce, potato gratin, green beans, carrots and turnips
Kung po chicken with egg fried rice, pak choy and carrots
Penne with arrabbiata sauce, green asparagus and shimeji mushrooms
Cheese and Dessert
Camembert, Stilton, Red Leicester, Mimolette
Fresh seasonal fruit
Sweet potato and apple cake with green tea sauce and fresh berries and sesame tuile
illy Freshly brewed coffee
and a selection of teas
Pralines
Japanese Meal: Sushi
Assorted sushi
Appetizer
"Simmered prawn, boiled taro potato, steamed minced chicken with poppy seed, sea bream rolled with egg sheet
served with Chinese quince wine with soda"
Braised Dish
Braised baby aubergine, pumpkin, carrot flower, green beans, ebian sauce
Cleared Soup
Clear soup with pike conger, pickled plum paste and baby melon
Main Course
Side Dish - Cold Shab-shab with Japanese Beef, mixed vegetables, spicy miso and sesame sauce
Noodle - Ume Shiso soba noodles, grilled seabream with salted, grated ginger
Grilled Dish - Grilled flounder with seaweed, grilled aubergine with Dengaku-miso, bayberry
Rice served with assorted pickles and miso soup
Fruit
Fresh seasonal fruit
"Inspired Dining
by Mandarin Oriental:" Starter
Marinated Slice Seabass with Kombu, Tangy Fennel and Nectarine
Soup
Vegetable Tartar in a Japanese Fruit Tomato Chilled Soup
Entrée
"Pan Seared Kobe A4 Rib Eye
Black Australian Truffle, Artichoke Paste and Fondant Potatoes"
Dessert
"Yamanashi Peach
Basil and Verbena Syrup with a Pistachio Cream"