Rosewood Hong Kong announce its partnership with Cathay Pacific to providing unparalleled travel experiences to the discerning travellers at its first-class lounge, The Pier at Hong Kong International Airport. Together with Cathay Pacific, we aim to redefine the lounge dining experience said Hugo Montanari, Managing Director of Rosewood Hong Kong.
Rosewood Hong Kong announce its partnership with Cathay Pacific to providing unparalleled travel experiences to the discerning travellers at its first-class lounge, The Pier at Hong Kong International Airport. With Rosewood Hong Kong accoladed this year as the best hotel in Asia and ranked second in the World’s 50 Best Hotels, Rosewood Hong Kong brings its exceptional reputation and commitment to excellence to this collaboration. Together with Cathay Pacific, we aim to redefine the lounge dining experience, bringing together two brands that share a passion for elevated cuisine and world-class hospitality.
At the heart of this exciting partnership lies Rosewood Hong Kong’s commitment to delivering exceptional dining experiences and exploring creative ways to extend the Rosewood experiences beyond the hotel. Guests departing from Hong Kong can now indulge in an exclusive set menu featuring authentic and elevated Italian flavours meticulously curated and inspired by The Dining Room by BluHouse in The Pier First to celebrate the holiday season.
To complement the delectable cuisine from The Dining Room by BluHouse, DarkSide, listed among Asia’s 50 Best Bars for three consecutive years and currently ranking at No. 9 in 2023, will curate a selection of specially crafted cocktails and mocktails. The partnership is set to evolve in March 2024 with a refined Cantonese menu crafted together with The Legacy House to celebrate the fifth anniversary of Rosewood Hong Kong, also to be paired with unique cocktails from DarkSide.
“Inspired by our hotel’s guiding philosophy “A Sense of Place ®”, we aim to partner with local creatives and brands to co-create rich and immersive cultural experiences to delight our guests,” said Hugo Montanari, Managing Director of Rosewood Hong Kong. “In this collaboration with Cathay Pacific’s First-class lounge, the utmost priority was ensuring our culinary excellence and promoting our relationship hospitality. It represents a meaningful partnership between two renowned establishments headquartered in Hong Kong, dedicated to promoting a sense of Hong Kong.”
“This collaboration between Cathay’s First-Class Lounge and Rosewood – regarded as one of the world’s leading ultra-luxury lifestyle brands – is a unique opportunity to craft new and authentic dining experiences and showcase the best of both brands,” says Vivian Lo, Cathay Pacific’s General Manager of Customer Experience and Design. “Rosewood has an exceptional reputation for delivering luxurious comfort and exquisite culinary offerings with great attention to detail and a commitment to excellence. Together, we strive to elevate the standards of hospitality, creating unforgettable moments for our esteemed passengers.”
“When we first brainstormed the menu, we wanted to extend our signature residential luxury approach to affluent travellers, letting them feel relaxed before embarking on their journey,” said Chef Fabian Altabert, Rosewood Hong Kong’s Area Director of Culinary Operations, Hong Kong, Japan and Korea. “The inspired menu features comforting appetisers, pillowy pasta and tender steaks that highlight Italian ingredients and authentic recipes – transporting all the senses to some of Italy’s most highly regarded gastronomic centres.
Guests can look forward to an appetiser of crema de ceci, featuring an Italian chickpea velouté garnished with umami-rich nduja oil from Spilinga, eaten like a hearty soup, with fresh focaccia on the side. The main course is a fork-tender, braised Australian oyster blade (beef) served in a rich Chianti red wine sauce alongside an autumnal pumpkin mash.
The vegetarian option of gnocchetti sardi with buffalo stracciatella is equally delightful. For dessert, the soffice al marscapone e frutti rossi, features an elegant mascarpone mousse whipped until light and fluffy, served with a tangy red berry compote and almond crumble.
The special cocktail and mocktail curation by DarkSide are also inspired by Italy, with concoctions available at The Bar or to sip while enjoying the new menu at The Dining Room. The Paloma Amara interprets the classic Paloma cocktail with a refreshing balance of sweetness and bitterness, featuring watermelon and grapefruit juices, Blanco tequila and Italian bitters, topped with the Italian soft drink Gazzosa. This results in an extra-crisp pre-flight aperitif. Guests can try the delicious and thirst-quenching watermelon fizz for a non-alcoholic mocktail option.
“Our guests’ stay at the lounge may be short, but we seek to surprise, delight and create lasting relationships with them through thoughtful touches and memorable moments. These indulgences make our guests feel special, and keep them coming back,” Lo added.
The set menu inspired by The Dining Room is exclusively available at The Pier First Lounge (near Gate 65) for Cathay Pacific’s first-class passengers and Diamond members between December 2023 and February 2024. The set menu by The Legacy House will be launched in March 2024 to celebrate the fifth anniversary of Rosewood Hong Kong.