Hawaiian Airlines’ Executive Chef, Lee Anne Wong, made a whirlwind visit to the airline’s Sydney catering base recently.
During her visit, she workshopped specifications and standards for delivery of the new Business Class menu she has designed for service on flights between Australia and Hawaii.
Hawaiian introduced new international menus on Oceania routes from 1 March, the first of Wong’s menu creations for Oceania.
Wong is working with the chefs from Sydney, Brisbane and Auckland on her new recipes for the September 1st menu cycle change.
Hawaiian’s Regional Director Australia and New Zealand, Andrew Stanbury, joined Wong in the working session to ensure all items on the new Business Class menu are prepared and plated to Wong’s exacting standards.
Stanbury and Wong are pictured here reviewing her Roasted chicken, seasonal vegetables with a mustard-kaffir lime glaze and basmati rice dish.