CX J Menu 2009
Apr 24, 2009, 6:16 am
#31
Join Date: Apr 2001
Location: London, UK
Programs: BA/BD Gold/IC A/*Wood Gold - Certified BodyCombat and BodyPump Instructor
Posts: 6,070
CX 751 HKG - BKK April '09
Refreshment
Champagne:
Billecart-Salmon Champagne
CX Signature Drinks:
Cathay Delight
Pacific Sunrise
Red Wines:
Soberanna 2004 Portugal
Vieux Cahteau Landon Cru Borgeois 2004 France
White Wines:
Aujoux Vire Clesse 2006 France
Trinnity Hill Sauvingon Blanc 2007 New Zealand
Starter
Mesclun salad with citrus vinaigrette
Main Courses
Steamed chick with red date, steamed jasmine rice and choy sum
Palak paneer, jeera pulao, aloo gohbi*
Cottage cheese with spinach, cumin basmati rice and potatoes with cauliflower
served with Indian style spicy pickles and yoghurt
Macchi Goa curry, tomatar pulao, bhindi masala
Goan fish curry with tomato basmati ric and okra masala
served with Indian style spicy pickles and yoghurt
Ice cream - Haagen Daz
Tea and Coffee
Pralines
751-10573J <04/09>
Champagne:
Billecart-Salmon Champagne
CX Signature Drinks:
Cathay Delight
Pacific Sunrise
Red Wines:
Soberanna 2004 Portugal
Vieux Cahteau Landon Cru Borgeois 2004 France
White Wines:
Aujoux Vire Clesse 2006 France
Trinnity Hill Sauvingon Blanc 2007 New Zealand
Starter
Mesclun salad with citrus vinaigrette
Main Courses
Steamed chick with red date, steamed jasmine rice and choy sum
Palak paneer, jeera pulao, aloo gohbi*
Cottage cheese with spinach, cumin basmati rice and potatoes with cauliflower
served with Indian style spicy pickles and yoghurt
Macchi Goa curry, tomatar pulao, bhindi masala
Goan fish curry with tomato basmati ric and okra masala
served with Indian style spicy pickles and yoghurt
Ice cream - Haagen Daz
Tea and Coffee
Pralines
751-10573J <04/09>
Last edited by LHR Tim; Apr 24, 2009 at 6:41 am
Apr 24, 2009, 6:22 am
#32
Join Date: Apr 2001
Location: London, UK
Programs: BA/BD Gold/IC A/*Wood Gold - Certified BodyCombat and BodyPump Instructor
Posts: 6,070
CX 750 BKK - HKG April 09
Lunch
Champagne:
Billecart-Salmon Champagne
CX Signature Drinks:
Cathay Delight
Pacific Sunrise
Red Wines:
Soberanna 2004 Portugal
Vieux Cahteau Landon Cru Borgeois 2004 France
White Wines:
Aujoux Vire Clesse 2006 France
Trinnity Hill Sauvingon Blanc 2007 New Zealand
Starter
Prawn potato and pesto timbale
Main Courses
Grilled beef tenderloin with port wine sauce, roasted rosemary potatoes, carrots and zucchini
Thai poach chicken with chicken flavoured rice and kailan, chilli sauce *
Desert
Black glutinous rice with mango and coconut milk *
Tea and Coffee
Pralines
*Designed and created by our Thai culinary team
750A-1246J <04/09>
Champagne:
Billecart-Salmon Champagne
CX Signature Drinks:
Cathay Delight
Pacific Sunrise
Red Wines:
Soberanna 2004 Portugal
Vieux Cahteau Landon Cru Borgeois 2004 France
White Wines:
Aujoux Vire Clesse 2006 France
Trinnity Hill Sauvingon Blanc 2007 New Zealand
Starter
Prawn potato and pesto timbale
Main Courses
Grilled beef tenderloin with port wine sauce, roasted rosemary potatoes, carrots and zucchini
Thai poach chicken with chicken flavoured rice and kailan, chilli sauce *
Desert
Black glutinous rice with mango and coconut milk *
Tea and Coffee
Pralines
*Designed and created by our Thai culinary team
750A-1246J <04/09>
Last edited by LHR Tim; Apr 24, 2009 at 6:41 am
May 9, 2009, 4:52 am
#33
Join Date: May 2001
Location: BKK/YVR/EWR
Programs: SQ TPP, LH Senator, TG Gold, AA Platinum
Posts: 454
Cx713 HKG/BKK
Hong Kong - Bangkok
Breakfast
Starters
Juice selection
Fresh seasonal fruit
Fruit yoghurt
Main courses
Frittata with sun-dried tomato and chive, veal sausage, spinach
bubble and squeak
Chinese dim sum with chilli sauce
Bread Basket
Assorted breakfast bread
served with preserves, honey and butter
Tea and Coffee
713 - 20750J <05/09>
Breakfast
Starters
Juice selection
Fresh seasonal fruit
Fruit yoghurt
Main courses
Frittata with sun-dried tomato and chive, veal sausage, spinach
bubble and squeak
Chinese dim sum with chilli sauce
Bread Basket
Assorted breakfast bread
served with preserves, honey and butter
Tea and Coffee
713 - 20750J <05/09>
May 11, 2009, 3:39 am
#34
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
Cx421 TPE-HKG Apr.09
LUNCH click for pictures
Starter頭盤
Grilled chicken and peach on mixed salad with Caeser dressing
烤雞柳及蜜桃伴鮮蔬沙律配凱撒醬汁
Main Course主菜
Braised pork neck with bamboo shoot, steamed rice, pak choy and carrot
燴鮮筍豬頸肉配白飯及中式鮮蔬
Pan-fried sea perch with white wine sauce, gratin potatoes with sweet potatoes, grilled zucchini and shimeji mushrooms
香煎鱸魚伴白酒汁配馬鈴薯.甜薯及意式瓜脯
Dessert 甜品
Mango mousse cake
香芒幕斯蛋糕
Tea and Coffee
421-5174J/C1<F~A/09>
Starter頭盤
Grilled chicken and peach on mixed salad with Caeser dressing
烤雞柳及蜜桃伴鮮蔬沙律配凱撒醬汁
Main Course主菜
Braised pork neck with bamboo shoot, steamed rice, pak choy and carrot
燴鮮筍豬頸肉配白飯及中式鮮蔬
Pan-fried sea perch with white wine sauce, gratin potatoes with sweet potatoes, grilled zucchini and shimeji mushrooms
香煎鱸魚伴白酒汁配馬鈴薯.甜薯及意式瓜脯
Dessert 甜品
Mango mousse cake
香芒幕斯蛋糕
Tea and Coffee
421-5174J/C1<F~A/09>
May 11, 2009, 3:46 am
#35
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX701 HKG-BKK Apr.09
REFRESHMENT click for pictures
Starter頭盤
Mesclun salad with citrus vinaigrette
鮮蔬沙律配橘子醋汁
Main Course主菜
Braised chicken with preserved vegetables, steamed jasmine rice and Chinese mixed vegetables
梅菜雞柳 配白飯及中式鮮蔬
Tomato balsamic agnolotti with tomato sauce and grilled asparagus
黑醋番茄汁意大利餛飩伴蘆筍
Dessert 甜品
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
701A-10437J<04/09>
Starter頭盤
Mesclun salad with citrus vinaigrette
鮮蔬沙律配橘子醋汁
Main Course主菜
Braised chicken with preserved vegetables, steamed jasmine rice and Chinese mixed vegetables
梅菜雞柳 配白飯及中式鮮蔬
Tomato balsamic agnolotti with tomato sauce and grilled asparagus
黑醋番茄汁意大利餛飩伴蘆筍
Dessert 甜品
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
701A-10437J<04/09>
May 11, 2009, 3:51 am
#36
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX713 BKK-SIN Apr.09
LUNCH click for pictures
Starter頭盤
Prawn potato and pesto timbale
香草明蝦馬鈴薯凍
Main Course主菜
Grilled beef tenderloin with port wine sauce, roasted rosemary potatoes, carrots and zuchini
烤牛柳伴砵酒汁 配迷迭香馬鈴薯及鮮蔬
Thai poached chicken with chicken flavoured rice and kailan, chilli sauce
泰式油雞 配雞味飯 芥蘭及辣椒醬
*Designed and created by our Thai culinary team
Dessert 甜品
Black glutinous rice with mango and coconut milk
香芒椰汁黑糯米
*Designed and created by our Thai culinary team
Tea and Coffee
Pralines
713-1246J<04/09>
Starter頭盤
Prawn potato and pesto timbale
香草明蝦馬鈴薯凍
Main Course主菜
Grilled beef tenderloin with port wine sauce, roasted rosemary potatoes, carrots and zuchini
烤牛柳伴砵酒汁 配迷迭香馬鈴薯及鮮蔬
Thai poached chicken with chicken flavoured rice and kailan, chilli sauce
泰式油雞 配雞味飯 芥蘭及辣椒醬
*Designed and created by our Thai culinary team
Dessert 甜品
Black glutinous rice with mango and coconut milk
香芒椰汁黑糯米
*Designed and created by our Thai culinary team
Tea and Coffee
Pralines
713-1246J<04/09>
May 11, 2009, 3:55 am
#37
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX712 SIN-BKK May.09
LUNCH click for pictures
Starter頭盤
Prosciutto and rock melon with pesto marinated bocconcini and cherry tomato
意大利燻腿伴哈密瓜配香草芝士及櫻桃番茄
Main Course主菜
King prawn, scallop and cod with dill sauce, crushed potatoes, carrots and tomato
鱈魚拼大蝦及帶子伴刁草醬汁 配馬鈴薯胡蘿蔔及番茄
General Tso's chicken with steamed rice, pak choy and braised mushrooms
左宗棠雞 配白飯及鮮菌燴白菜
Dessert 甜品
Layered chocolate mousse cake
朱古力幕絲蛋糕
Tea and Coffee
Pralines
712-2174J<05/09>
Starter頭盤
Prosciutto and rock melon with pesto marinated bocconcini and cherry tomato
意大利燻腿伴哈密瓜配香草芝士及櫻桃番茄
Main Course主菜
King prawn, scallop and cod with dill sauce, crushed potatoes, carrots and tomato
鱈魚拼大蝦及帶子伴刁草醬汁 配馬鈴薯胡蘿蔔及番茄
General Tso's chicken with steamed rice, pak choy and braised mushrooms
左宗棠雞 配白飯及鮮菌燴白菜
Dessert 甜品
Layered chocolate mousse cake
朱古力幕絲蛋糕
Tea and Coffee
Pralines
712-2174J<05/09>
May 11, 2009, 3:59 am
#38
Join Date: Jun 2006
Location: Beijing, China
Programs: BA/A3 Gold/SPG Plat
Posts: 500
CX712 BKK-HKG May.09
REFRESHMENT click for pictures
Starter頭盤
Pomelo with pineapple coconut salad
柚子菠蘿椰子沙律
Main Course主菜
Fried garoupa with ginger black bean sauce, steamed jasmine rice, sauteed kailan, carrots and gingko nuts
豆豉薑汁炒斑塊 配白飯及胡蘿蔔銀杏炒芥蘭
Pork Panaeng curry with steamed jasmine rice, sauteed pak choy, capscum and carrots
咖哩豬排 配白飯及胡蘿蔔甜椒炒白菜
*Designed and created by our Thai culinary team
Dessert 甜品
Rasberry tartlet with vanilla sauce
桑莓塔配香草醬
Tea and Coffee
Pralines
712-2258J<05/09>
Starter頭盤
Pomelo with pineapple coconut salad
柚子菠蘿椰子沙律
Main Course主菜
Fried garoupa with ginger black bean sauce, steamed jasmine rice, sauteed kailan, carrots and gingko nuts
豆豉薑汁炒斑塊 配白飯及胡蘿蔔銀杏炒芥蘭
Pork Panaeng curry with steamed jasmine rice, sauteed pak choy, capscum and carrots
咖哩豬排 配白飯及胡蘿蔔甜椒炒白菜
*Designed and created by our Thai culinary team
Dessert 甜品
Rasberry tartlet with vanilla sauce
桑莓塔配香草醬
Tea and Coffee
Pralines
712-2258J<05/09>
May 26, 2009, 8:09 am
#39
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
China and South Korean Flights May 2009
China and South Korea flights
Wine List
Champagne
Billecart-Salmon Brut Champagne
White Wines
Aujoux Vire Classe 2006
Trinity Hill Sauvignon Blanc 2008
Red Wines
Grace Vineyards Deep Blue 2006
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
Port
Dow’s Late Bottled Vintage Port 2003
312,317,360,364,367,368,369,410,411,412,415,416,41 7,418,419 1-5-2009
Wine List
Champagne
Billecart-Salmon Brut Champagne
White Wines
Aujoux Vire Classe 2006
Trinity Hill Sauvignon Blanc 2008
Red Wines
Grace Vineyards Deep Blue 2006
Chateau De Mercey Bourgogne Hautes Cotes de Beaune 2005
Port
Dow’s Late Bottled Vintage Port 2003
312,317,360,364,367,368,369,410,411,412,415,416,41 7,418,419 1-5-2009
May 26, 2009, 8:10 am
#40
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 410/418 HKG-ICN May 2009
CX 410/418
Hong Kong to Seoul
May 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNxw
Lunch
Starters
*Prosciutto with pan-fried apple and grilled asparagus and feta cheese
Mixed salad with mint yogurt dressing
Main Courses
Bibimbap
Korean mixed vegetables and beef with rice
Or
Stir-fried beef with assorted mushroom in oyster sauce, steamed Jasmine rice and Chinese mixed vegetables
Or
*Roasted chicken breast with barbecue sauce, mushroom mashed potatoes, glazed onions, roasted fennel, capsicum and asparagus
Cheese and Dessert
Cheese selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
410/418-20627J <5/09>
Hong Kong to Seoul
May 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNxw
Lunch
Starters
*Prosciutto with pan-fried apple and grilled asparagus and feta cheese
Mixed salad with mint yogurt dressing
Main Courses
Bibimbap
Korean mixed vegetables and beef with rice
Or
Stir-fried beef with assorted mushroom in oyster sauce, steamed Jasmine rice and Chinese mixed vegetables
Or
*Roasted chicken breast with barbecue sauce, mushroom mashed potatoes, glazed onions, roasted fennel, capsicum and asparagus
Cheese and Dessert
Cheese selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
410/418-20627J <5/09>
May 26, 2009, 8:11 am
#41
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 411/419 ICN-HKG May 2009
CX 411/419
Seoul to Hong Kong
May 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNi4
http://share.shutterfly.com/action/w...8QbNHDNy5bqNz4
Dinner
Starters
Fine smoked salmon with crème fraiche and blinis
Mixed salad served with lemon myrtle dressing
Main Courses
Stir-fried beef with black pepper sauce, steamed Jasmine rice and Chinese mixed vegetables
Or
Pan-fried chicken breast with mushroom sauce, lentils stew with capsicum, carrot and French beans
Or
Sweet Potato Cannelloni with ricotta cheese and spinach cream sauce
Cheese and Dessert
Cheese Selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
411/419-20774J <05/09>
Seoul to Hong Kong
May 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNi4
http://share.shutterfly.com/action/w...8QbNHDNy5bqNz4
Dinner
Starters
Fine smoked salmon with crème fraiche and blinis
Mixed salad served with lemon myrtle dressing
Main Courses
Stir-fried beef with black pepper sauce, steamed Jasmine rice and Chinese mixed vegetables
Or
Pan-fried chicken breast with mushroom sauce, lentils stew with capsicum, carrot and French beans
Or
Sweet Potato Cannelloni with ricotta cheese and spinach cream sauce
Cheese and Dessert
Cheese Selection
Fresh Seasonal Fruit
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
411/419-20774J <05/09>
May 26, 2009, 8:11 am
#42
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
Hong Kong to Australia/New Zealand May 2009
Hong Kong to Australian and New Zealand flights
Wine List
Champagne
Champagne Deutz, Brut Classic
White Wines
Eventus Pinot Grigio 2007
Oatley Wild Oats Mudgee Chardonnay 2007
Moon Mountain Chardonnay 2007
Red Wines
Vieux Chateau Landon Cru Bourgeois 2005
Peter Lehmann Barossa Shiraz 2006
Port
Dow’s Late Bottled Vintage Port 2003
100,102,104,110,134,138,156,162,168,170 1-5-2009
101,103,105,111,135,139,157,161,163,171 1-5-2009
Wine List
Champagne
Champagne Deutz, Brut Classic
White Wines
Eventus Pinot Grigio 2007
Oatley Wild Oats Mudgee Chardonnay 2007
Moon Mountain Chardonnay 2007
Red Wines
Vieux Chateau Landon Cru Bourgeois 2005
Peter Lehmann Barossa Shiraz 2006
Port
Dow’s Late Bottled Vintage Port 2003
100,102,104,110,134,138,156,162,168,170 1-5-2009
101,103,105,111,135,139,157,161,163,171 1-5-2009
May 26, 2009, 8:12 am
#43
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 103 HKG-BNE May 2009
CX 103
Hong Kong to Brisbane
Supper
Starter
Mesclun Salad with tandoori roasted chicken and mint yogurt dressing
Main Courses
Sautéed ling fish with spring onion, steamed Jasmine rice and Chinese mixed vegetables
Or
Braised lamb shank with port wine sauce, hash potato, turnips, carrot, French bean and zucchini
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert a Pere Alexandre
Fresh Seasonal Fruit
*Arborio Rice with mille feuille and apricot compote
Tea and Coffee
Pralines
Light Meal
If you would like to have a lighter meal before resting, or later in the flight, we have prepared a menu for you
Tomato, orange and basil soup
Mixed Mesclun salad with tea smoked duck, fresh figs, asparagus, cherry tomato, marinated yellow peppers and balsamic vinegar dressing
*Arborio Rice with mille feuille and apricot compote
Fresh berries
Cheese and Crackers
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Snacks
Turkey and cheddar cheese on white bread, smoked salmon and wasabi cream cheese on wholewheat ciabatta
Haagen-Dazs Ice Cream
From our series of classic Signature dishes:
Prawn and wood fungus shui gaw dumpling with choy sum in noodle soup
Breakfast
Starters
Orange or apple juice
Mango and passionfruit smoothie
Fresh seasonal fruit
Fruit Yogurt
Bircher Muesli
Main Courses
Frittata with sun-dried tomato and chive, veal sausage, spinach, bubble and squeak
Or
Assorted Chinese Dim Sum with chilli sauce
Or
Chicken and Shiitake mushroom congee with baked barbecued pork pie
Bread Basket
Assorted Breakfast bread
Served with preserves, honey and butter
Tea and Coffee
103B-20520J/20521J <05/09>
Hong Kong to Brisbane
Supper
Starter
Mesclun Salad with tandoori roasted chicken and mint yogurt dressing
Main Courses
Sautéed ling fish with spring onion, steamed Jasmine rice and Chinese mixed vegetables
Or
Braised lamb shank with port wine sauce, hash potato, turnips, carrot, French bean and zucchini
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert a Pere Alexandre
Fresh Seasonal Fruit
*Arborio Rice with mille feuille and apricot compote
Tea and Coffee
Pralines
Light Meal
If you would like to have a lighter meal before resting, or later in the flight, we have prepared a menu for you
Tomato, orange and basil soup
Mixed Mesclun salad with tea smoked duck, fresh figs, asparagus, cherry tomato, marinated yellow peppers and balsamic vinegar dressing
*Arborio Rice with mille feuille and apricot compote
Fresh berries
Cheese and Crackers
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Snacks
Turkey and cheddar cheese on white bread, smoked salmon and wasabi cream cheese on wholewheat ciabatta
Haagen-Dazs Ice Cream
From our series of classic Signature dishes:
Prawn and wood fungus shui gaw dumpling with choy sum in noodle soup
Breakfast
Starters
Orange or apple juice
Mango and passionfruit smoothie
Fresh seasonal fruit
Fruit Yogurt
Bircher Muesli
Main Courses
Frittata with sun-dried tomato and chive, veal sausage, spinach, bubble and squeak
Or
Assorted Chinese Dim Sum with chilli sauce
Or
Chicken and Shiitake mushroom congee with baked barbecued pork pie
Bread Basket
Assorted Breakfast bread
Served with preserves, honey and butter
Tea and Coffee
103B-20520J/20521J <05/09>
May 26, 2009, 8:12 am
#44
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 157 HKG-BNE May 2009
CX 157
Hong Kong to Brisbane
http://share.shutterfly.com/action/w...8QbNHDNy5bqNkg
Lunch
Starters
Seared tuna with white and green asparagus, marinated mushrooms, and Dijon mustard dressing
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Mesclun salad with mint yogurt dressing
Main Courses
Sautéed ling fish with spring onion, steamed Jasmine rice and Chinese mixed vegetables
Or
Braised lamb shank with port wine sauce, hash potato, turnips, carrot, French bean and zucchini
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Or
Soya Chicken with steamed Jasmine rice, stir-fried Shanghainess pak choy
Or
Carrot and coriander agnolotti with roasted vegetables, asparagus and coriander sauce
*Vegetarian choice
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert a Pere Alexandre
Fresh Seasonal Fruit
*Arborio Rice with mille feuille and apricot compote
Tea and Coffee
Pralines
Refreshment
Starters
Fresh berries
Noodle Soup and Savories
Barbecued duck in noodle soup with chili sauce
Or
Pan-fried chicken breast with mushroom sauce, lentils stew with capsicum, carrot and French beans
Or
Malaysian seafood curry, steamed Jasmine rice with shallots and kaffir leaves, stir-fried mixed vegetables
Dessert
Baked blueberry cheesecake with raspberry compote
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
157-20538/20550J <05/09>
Hong Kong to Brisbane
http://share.shutterfly.com/action/w...8QbNHDNy5bqNkg
Lunch
Starters
Seared tuna with white and green asparagus, marinated mushrooms, and Dijon mustard dressing
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Mesclun salad with mint yogurt dressing
Main Courses
Sautéed ling fish with spring onion, steamed Jasmine rice and Chinese mixed vegetables
Or
Braised lamb shank with port wine sauce, hash potato, turnips, carrot, French bean and zucchini
*Designed and created by the Hong Kong Chefs Association’s National Culinary Team
Or
Soya Chicken with steamed Jasmine rice, stir-fried Shanghainess pak choy
Or
Carrot and coriander agnolotti with roasted vegetables, asparagus and coriander sauce
*Vegetarian choice
Cheese and Dessert
Shropshire Blue, Tilsit Royalp, Reblochon, Camembert a Pere Alexandre
Fresh Seasonal Fruit
*Arborio Rice with mille feuille and apricot compote
Tea and Coffee
Pralines
Refreshment
Starters
Fresh berries
Noodle Soup and Savories
Barbecued duck in noodle soup with chili sauce
Or
Pan-fried chicken breast with mushroom sauce, lentils stew with capsicum, carrot and French beans
Or
Malaysian seafood curry, steamed Jasmine rice with shallots and kaffir leaves, stir-fried mixed vegetables
Dessert
Baked blueberry cheesecake with raspberry compote
Haagen-Dazs Ice Cream
Tea and Coffee
Pralines
157-20538/20550J <05/09>
May 26, 2009, 8:13 am
#45
Original Poster
Join Date: Oct 1999
Location: New York
Posts: 7,352
CX 102 BNE-CNS May to June 2009
CX 102
Brisbane to Cairns
May to June 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNqY
Light Refreshment
Starter
Fresh seasonal fruit
Main Courses
Stir-fried udon noodles with shredded chicken and vegetables
Or
Risotto with artichoke, peas and button mushrooms with roasted cherry tomatoes
Dessert
Chocolate cake with custard sauce
Tea and Coffee
102B-2120J <M~J/09>
Brisbane to Cairns
May to June 2009
http://share.shutterfly.com/action/w...8QbNHDNy5bqNqY
Light Refreshment
Starter
Fresh seasonal fruit
Main Courses
Stir-fried udon noodles with shredded chicken and vegetables
Or
Risotto with artichoke, peas and button mushrooms with roasted cherry tomatoes
Dessert
Chocolate cake with custard sauce
Tea and Coffee
102B-2120J <M~J/09>