Savor Curated Plant Delights: VEDA by Ovolo x Cathay Pacific
Brace yourselves for a soaring feast of flavors as VEDA joins hands with the incredible Cathay Pacific. Picture this: delectable plant-based wonders whisking you away on long-haul flights departing from Hong Kong. Yes, you heard that right! Travelers in Premium Economy and Economy class, get ready for an inflight experience like no other.
This collaboration is more than a match made in culinary heaven. It’s a symphony of passion and commitment to mindful eating. Think of it as our Plant’d pledge taking flight, reaching new heights alongside Cathay Pacific’s pursuit of excellence. The result? A symphony of tastes that’ll tickle your taste buds and elevate your journey to cloud nine.
Vivian Lo, Cathay Pacific’s General Manager of Customer Experience and Design, couldn’t be more thrilled about this flavorful escapade. We’re on the same wavelength when it comes to savoring incredible cuisine while treading lightly on Mother Earth. It’s all in the details – from sourcing ingredients to crafting menus – to ensure every bite bursts with joy.
Girish Jhunjhnuwala, Founder and Executive Chairman of Ovolo Hotels, beams about the fusion of creativity and taste. This collaboration perfectly resonates with Ovolo Hotels’ ethos, embracing environmentally-friendly practices and delightful dining experiences. It’s all part of their mission to do good while feeling good.
And then, there’s Raul Tronco, our culinary wizard and Executive Chef of VEDA and Ovolo Hotels Hong Kong. His excitement is contagious! Crafting inflight delights is an art, one he’s mastered. Through trial, error, and a dash of magic, he’s created dishes that will make you forget you’re cruising at 30,000 feet.
Our voyage with Cathay Pacific is more than a collaboration; it’s a promise to delight your senses. As the journey toward sustainability and culinary innovation takes off, expect a parade of delightful surprises on your plate. It’s just the beginning, a tantalizing hint of what’s to come.
Culinary journey commences with appetizers that include a selection of dishes such as the Bombay carrot salad with cashews, raisins, and cherry tomatoes (孟買腰果甘筍沙律), an Indian-inspired slaw with a fragrant dressing infused with lime juice, coriander powder, and ginger, along with Hummus with harissa roasted cauliflower and picked red onions (鷹嘴豆蓉配烤椰菜花及醃紅洋蔥), where the North African red chili paste harissa imparts a bold and smoky flavor. This leads into an array of richly flavored main dishes. The Keralan-style coconut curry with mushrooms, red bell peppers, and cumin rice (南印度椰香雜菌咖喱配小茴香飯) offers comforting warmth, infused with coconut milk, tomatoes, and a delicate blend of spices, from turmeric and curry leaves to mustard seeds, creating layers of depth and complexity. Further enhancing the selection is the roasted vegetable tagine with halloumi cheese and pearl couscous (摩洛哥燴雜菜配羊奶芝士及北非珍珠米), a vibrant and fragrant rendition of the versatile North African stew, featuring eggplants, carrots, zucchini, and pumpkin slow-cooked with an aromatic blend of spices. Adding a touch of Thai tradition, the Panang dry curry tofu with cashews and coconut rice (泰式乾炒紅咖喱腰果豆腐配椰香飯) boasts a foundation of green chili peppers, lemongrass, shallots, ginger, and vegetarian oyster sauce, skillfully combined with seared tofu and served with green beans to create a harmonious balance of sweetness and spice.
A selection of refreshed appetizers also extends to Economy, featuring the invigorating purple quinoa tabbouleh (中東紫藜麥小米沙律), a Middle Eastern salad with fresh parsley, mint, cucumber, cherry tomatoes, and onions, while the Mediterranean potato salad (地中海式薯仔沙律) reimagines familiar ingredients with a creamy Dijon mustard, mayonnaise, and vinegar dressing enhancing potatoes, hard-boiled eggs, and baby pickles. Moving to the main course, the choices encompass Khao soi – Northern Thai-style coconut curry noodles with mixed vegetables (泰北椰香咖喱雜菜麪), a harmonious blend of vegetables in a creamy, spicy-sweet coconut curry heightened by lemongrass, kaffir lime leaves, green chilies, turmeric, and ginger. Another option is a variant of paneer makhani, featuring paneer cheese in a creamy smoked tomato gravy with cumin rice (煙燻番茄芝士咖喱配小茴香飯), infusing soft paneer, mushrooms, green peas, and an array of spices, including smoked paprika for a distinctive character. Alternatively, patrons may delight in the vegetable masala with green pulao rice (咖喱雜菜配薄荷香飯), a basmati rice dish enriched with vegetables, whole spices, and the aromatic touch of mint and coriander chutney, while turmeric imparts a delightful kick.
Together, let’s embark on a plant-powered adventure that’s as joyful as it is delicious!