If the posts from last week on red bean ice cream and layer cakes inspired you, how about channeling your energies toward a pair of business class seats? I’ve been invited to judge Cathay Pacific Airlines’ Asian-inspired dessert contest. The prize is a pair of business class tickets from the U.S. to Hong Kong.
I’ve flown business class on Cathay to Hong Kong a couple of times and let me tell you, it’s splendid. You can actually sleep in Cathay’s flat bed-like pod. You arrive refreshed, not a wreck. It’s another world in business class and to experience it is an amazing pleasure.
Aside from traveling in extra comfort, your dessert may be featured on international flights as part of the menu. So put on your thinking caps! You have about a month to enter the “Art of Dessert” contest. Get more details at the Cathay Pacific Facebook page.
Do note that I am one of five judges, two of whom are author and blogger Pim Techamuanvivit and chef and author Pichet Ong. The other judges are Cathay experts.
Get your pandan, tapioca starch, agar and tropical fruit pantry in gear. Have fun and best of luck!
Jeanette says
I entered a recipe for Black Thai Sweet Rice with Kabocha Cream. Looking forward to seeing all the wonderful creations everyone comes up with.
Andrea Nguyen says
That sounds delicious, Jeanette! It would do well in the air too! Brava.
Fran says
Do the recipes have to be able to translate into airplane food? For example, glutinous rice flour desserts get hard after one day, so would that be a bad choice to enter?
Kris says
I made a dessert especially for this contest. My theory is that the dessert should be have a mix of asian and western flavors. Also since CP is known for being a premium airline, the dessert should have a touch of name brand decadence. So I added in Champagne. In fact I used the same Champagne that is served on Cathay's flights (Krug).
So my entry is:
Chai Tea Cheesecake w Almond Ice Cream and a Champagne Asian Pear Coulis.
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roxy lo says
I submitted my Ginger Milk but the way I served it made it look more like a drink. 🙁 It took me days to get the right consistency since I used coffee infused dark liqueur and chai spices to season the milk. I will probably be overlooked, but at least I have a new recipe 🙂 That was really fun, thanks for posting the Cathay contest on your site. I have recreated a few of your recipes, have the book. and online you have a great beef in betel leaf recipe which I LOVE! I have to drive 80 miles to Oakland to find my betel leaves, since I live in Bonny Doon, but it's worth it! Don't know San Jose well enough to find it there, unfortunately. Thank you for inspiring me every day!
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Very delicious and testy dish you shared with us. You have about a month to enter the “Art of Dessert” contest. It is very easy to cook.
Alfred Dato says
I must say that love sweet , i eat desert every day after my meal. desert are the part of my food daily.
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Lovely, Desert world it self trills me mouth watering world to me. Asian dessert are wonderful
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