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All Nippon Airways in tie up with Hilton for culinary delights

Japan’s largest carrier All Nippon Airways (ANA) has entered into a collaboration with global hotel chain Hilton Worldwide to take culinary experiences on board the flights and at airport lounges to the next level. Media reports said that new culinary offerings would be provided to travelers flying between the United States and Japan. Executive chefs from Conrad New York and Conrad Tokyo would be creating gourmet cuisines, which will also be offered to customers in ANA Suite Lounges at Tokyo’s Narita International Airport (NRT) and Haneda Airport (HND) starting from March 1, 2016. The partnership between the two companies would mark All Nippon Airway’s 25th anniversary celebrations of its first direct flights services between New York and Tokyo.

According to All Nippon Airways, the customers booking business class tickets for travel between the United States and Japan would be able to savor fine cuisines prepared by Conrad New York’s Chef Antonio Cardoso. The new meals would be offered to customers traveling to/from either destinations starting March 1 through May 31 this year.

The new menu to be served on flights would be prominently featuring an array of yummy dishes such as red pepper conserva and young corn, Moroccan rubbed swordfish grill with faro salad, and red wine braised short rib. The desserts to be served on board the flights include ricotta cheese cake with meyer lemon curd, and chocolate panacotta with sweet blueberry compote. The menu will be updated by the airline on a seasonal basis. The business class customers traveling on all U.S. routes except Honolulu and red eye flights departing from Narita International Airport would be provided gourmet meals. A New York City-inspired specialty Conrad Gin Rickey cocktail incorporating ANA’s signature kabosu lime juice has also been created by Chef Cardoso, would be offered to the premium customers as well.

The customers booking business class flights to Tokyo Narita from New York JFK would also be offered 3-course seasonal menu starting from June 1 through August 31, 2016. The prominent highlights of the menu include rosemary and herb-custed beef ternderloin served with gratin of seasonal vegetables and potato, roasted branzino filet served with ratatouille vegetables and tomato saffron sauce, dark chocolate mousse-cake and yuzu panacotta. The customers will also be served specialty Conrad Gin Rickey cocktail.

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