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Inspiring “First Class” Menu At Tosca The Ritz-Carlton, Hong Kong

May 14, 2014 Food & Beverage No Comments Email Email

Tosca, famous for fine, creative Italian cooking, was honored with one Michelin star only eight months after two-star Michelin chef, Pino Lavarra, took over as director. 

Beef CarpaccioTo continue challenging his innovation and creating culinary adventures for his guests, Chef Pino has crafted an inspiring four-course “First Class” menu, which will take the gastronomic experience yet again to a whole new level, for the months of May to July 2014.

“In the sky, there are no limits to your imagination,” said Chef Pino while sitting inside Tosca at the highest hotel in the world.  He is much inspired by his recent collaboration with Cathay Pacific, a Hong Kong-based airline that offers flights and cargo services to more than 190 destinations around the world.  “When working with the Cathay Pacificteam, I was particularly intrigued by the approach to the idea of concentrated flavors and flavor pairings at high altitude and its impact on the sensitivity of our taste buds.  I think it is extremely interesting to play around the culinary composition and flavor compatibility here at Tosca as well, since we are also up in the sky on Level 102, though not as high as 30,000 feet,” Chef Pino added, laughing.  “I have therefore crafted a special menu inspired by the key ingredients I have used for the first and business class inflight menu and composed a set of interesting dishes and flavors which I hope will enliven all gustatory senses, making diners feel that everything is so uniquely delicious in the open skies!”

TiramisuGiving the traditional Italian antipasto an exciting twist, Chef Pino created the most tender and juiciest thick Beef Carpaccio with Cream Ricotta Cheese, Spring Sprouts, Rice Crackers and Homemade Tomato Jam as a starter.  He chose summer delights, zucchini and tomberry tomato, which match best with sweet and freshLangoustine and DitaliniThe Roasted Rack of Sea Bass is a showcase of all the different textures of and cooking techniques used on line-caught sea bass.  The rich flavors, wonderful moist and soft texture of a Traditional Tiramisu perfectly completes the meal in the sky.

The “First Class” is priced at HK$1,680+10% per guest. The menu (see appendix for full menu) is available from 6pm to 10:30pm (Monday to Sunday) from May 1 to July 31, 2014.

For reservations and inquiries, please contact Restaurant Reservations at +852 2263-2270 or email

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