“Gate Gourmet Japan is the first-ever recipient of the Gold Award, launched by Hong Kong Airlines in 2017 to recognize the performance of in-flight caterers,” said a release from Gate Gourmet.
Gate Gourmet handles more than 20 flights per week for the airline. Gate Gourmet Hong Kong and Gate Gourmet Canada also received the “Excellent Catering Service Award” for its support of Hong Kong Airlines.
Hong Kong Airlines stated that thanks to the efforts of its catering partners, they received the highest customer satisfaction scores for onboard food and beverages to date and were able to deliver exceptional operational performance. Hong Kong Airlines recently was ranked highly among airlines in Asia by was recently recognized by the UK-based air travel intelligence company, Official Airline Guide.
gategroup President APAC Jann Fisch said, “I would like to congratulate our management and teams from Gate Group Japan, Hong Kong and Canada who were recognized for their unwavering professionalism and customer orientation. Special thanks go to our long-term partner Hong Kong Airlines for setting the highest standards for customer experience, which inspires us to innovate again and again.”
In other news, Hong Kong Airlines this month announced it is collaborating with local chef Gabriel Choy to offer a range of Western dishes with an Asian twist to its Business Class passengers on all flights departing from Hong Kong.
Born in Hong Kong, Choy was the first Asian winner of the Gordon Ramsay Scholar competition back in 2005. He has culminated a wealth of culinary experience, having worked at some of the world’s finest restaurants including Ramsay’s own Pétrus as well as Heston Blumenthal’s three Michelin starred The Fat Duck and Gaddi’s at The Peninsula Hong Kong.
The chef has designed 12 main courses, each reflecting a unique blend of ingredients that include the likes of black bean tapenade gratin chicken supreme with bacon, pumpkin gnocchi in Genovese sauce, seasonal vegetables; grilled beef tenderloin with red date demi-glaze sauce, roasted potato and seasonal vegetables; and mixed seafood cannelloni in white mornay sauce topped with jade sprouts.