Hawaiian celebrity chef Sam Choy has unveiled his Asian-fusion menu for American Airlines’ new Chicago to Beijing service. Offered in premium class, the dishes-with-a-twist include sea bass with a ginger and soy sauce base; and steak filet cooked with a traditional demi glaze topped with hoi sin butter and a garlic crust.
Chef Choy explains: “I could have just done Chinese food, but that would only appeal to people who are accustomed to it. Today’s traveller is smart, so I needed to do a fusion – cuisine with a hint of Chinese but a Western delivery, or vice-versa. It was important to find a happy medium – ying and yang.”
