Book the Cook menu from Hong Kong - Due to the COVID-19 outbreak, our Book the Cook service will not be available for flights from Hong Kong effective 17 February 2020
Grilled Fillet of Beef with Shallot Tarragon Sauce
Grilled fillet of beef with shallot tarragon sauce, French beans, roasted pumpkin and mashed potatoes.
Pan-fried Seabass with Tomato Pesto
Pan-fried seabass with sun-dried tomato pesto, mixed vegetables, and jumbo couscous.
Stir-fried Chicken and Abalone
Stir-fried chicken and abalone with Chinese greens and steamed rice.
Chicken and Scallop Congee
Sliced chicken breast and scallops in rice congee with spring onion, ginger and shallot (Breakfast only)
Pan-fried Cornfed Chicken Breast
Pan-fried cornfed chicken breast with balsamic sauce and assorted vegetables.
Butabara shogayaki (pork with ginger BBQ sauce) served with Japanese seasonal vegetable rice and mixed vegetables
Available until 31 December 2019
Steamed Seabass with Chinhua Ham
Steamed seabass with mushroom, chinhua ham & fresh winter bamboo served with vegetables and braised E-fu noodles with superior sauce.
Beef Tenderloin with Oriental XO Sauce
Beef tenderloin with oriental XO sauce served with steamed rice and vegetables.
Roasted Tasmania Salmon with Persillade Sauce
Roasted Tasmania salmon with persillade sauce, vegetables and sauteed linguine with arugula lettuce, garlic & olive oil.
Oven Baked Cod Fish with Sauteed Vegetables
Oven baked cod fish with sauteed vegetables and steamed rice.
Braised Mushroom and Bamboo Pith with E-Fu Noodle
Braised bamboo pith, bailing mushroom & mushrooms in vegetarian oyster sauce served with e-fu noodle, choy sum and carrot.
Hainanese Chicken Rice
Hainanese chicken rice served with vegetables, Hainanese soya sauce, ginger and spring onion sauce and chilli sauce.
Teriyaki Cod Fillet
Japanese style teriyaki cod fillet, accompanied by seasonal vegetables. Served with steamed rice, assorted Japanese pickels and miso on side
Available from 1 November 2019 onwards