Cathay Pacific and Mandarin Oriental design sky-high menu offerings

Flying first class is all about the luxury and what better way to enjoy than a delectable, hearty and indulgent meal?

To that end, Cathay Pacific Airways and Mandarin Oriental Hotel Group are joining forces to bring new inflight menus that will include molecular gastronomy and low and slow cooking for the first class passengers flying between Hong Kong and London, Paris, New York, San Francisco, Tokyo and Boston this year.

The two luxury brands decided to expand their partnership after a successful trial last year, and have invited chefs from properties in Hong Kong, London, Paris, New York, San Francisco, Tokyo and Boston who will each design menus with their own styles and characteristics.

Naturally, each menu will focus on seasonal fare and high cuisine, ranging from molecular gastronomy to the patience of low and slow cooking — a feat on land, let alone the friendly skies.

Expect highlights like a full-bodied consommé with a specially prepared tea bag of dried flower petals and gold flake, created by Hong Kong's innovative Chef Uwe Opocensky.

Paris-based Chef Thierry Marx, one of the most celebrated chefs in France, created a traditional presse of chicken, mushrooms and foie gras, delicately infused with a hint of five spices. Sounds delicious? Get ready to jet set in the first class with unbridled luxury.