Make your own Cathay Delight
Apr 29, 2020, 10:13 am
#32
Join Date: Mar 2006
Location: HKG
Programs: CX Diamond / OWE
Posts: 277
I think putting a couple mint leaves in the blender with the other ingredients will add a nice touch to the drink. And having it as a garnish will work wonders too, so while not really essential, I'd go get some mint from the wet markets.
May 6, 2020, 9:37 am
#35
Join Date: Sep 2017
Location: Hong Kong
Programs: CX DM/OWE, Marriott Platinum
Posts: 155
Jul 18, 2020, 5:57 pm
#36
Join Date: May 2015
Posts: 508
Jul 18, 2020, 7:03 pm
#37
Join Date: Apr 2007
Location: Anywhere
Posts: 6,559
I'm interested to know too, because when I try making it with kiwi juice, I don't get exactly the same taste as what CX serves onboard and in their HKG lounges.
Jul 19, 2020, 9:26 pm
#38
Join Date: Sep 2011
Location: MNL
Programs: CX MPO DM, Le Club Accor Platinum, World of Hyatt Explorist
Posts: 2,284
Jul 20, 2020, 8:30 pm
#40
Join Date: Sep 2017
Location: Hong Kong
Programs: CX DM/OWE, Marriott Platinum
Posts: 155
Also i feel like u need to use maybe 30% less milk/coconut milk as stated in their recipe (but probably cuz the Kiwis i had didn't have enough punch)
Dec 27, 2020, 10:12 am
#45
Join Date: May 2017
Location: SIN
Programs: AS MVPG75k, AA Plat
Posts: 741
Just saw this thread. Had tried to recreate 6 months ago and seems I made a double error, normal instead of overripe kiwis and too much coconut milk. The sourness of normal kiwis somewhat overpowered the mixture even with excess coconut milk.
