Hong Kong’s home carrier has partnered with Michelin-starred restaurant Duddell’s to celebrate the city’s gourmet culture with a taste of home at 30,000 feet.
Cathay Pacific is bringing new delights to its inflight Hong Kong Flavours concept with thoughtfully designed menus created together with Michelin-starred local restaurant Duddell’s to celebrate Hong Kong’s culinary heritage.
Both Cathay Pacific and Duddell’s are home-grown brands and renowned leaders in the hospitality industry, with the collaboration born out of a passion for food and an appreciation of the city gastronomic traditions. The promotional menus bring a fresh and curated interpretation of much-loved local specialties, highlighting the two brands’ commitment to elevating the food culture of Hong Kong.
A stalwart in the Cathay Pacific dining proposition, Hong Kong Flavours not only showcases some of the city’s most popular and iconic dishes but through its partnerships also reflects Cathay Pacific’s aspiration to connect its city to the world by means of these culinary creations.
Cathay Pacific’s First and Business class customers travelling on select flights departing from Hong Kong can enjoy the new promotional menus with refreshed selections of dishes throughout the year. First Class dishes will include chilled abalone and cucumber with black vinegar; minced pork with mixed vegetables and pomelo, served with lettuce wraps and prawn crackers; wok-fried lobster in white pepper sauce with spring onions and ginger, served with steamed jasmine rice; and red braised Iberico pork belly with radish, which takes its cue from the Shanghainese classic braised pork belly and features premium Iberico pork belly simmered in a sweet, sticky glaze of soy sauce, sugar and our chef’s special blend of Chinese spices.
The meal concludes with dessert. One of the highlights is a light, refreshing and cooling chrysanthemum and longan jelly, a dessert that combines the delicate, floral aroma of chrysanthemum flowers and the mild sweetness of dried longan, both of which have been used in Traditional Chinese Medicine for their health-promoting properties.
Customers flying in Business class will enjoy newly designed starters that embrace an interestingtwist on some popular Chinese classics. Among these are drunken prawns with aged Huadiao wine; and shredded chicken and jellyfish salad with sesame dressing; steamed halibut with cordyceps flowers, aged mandarin peel and preserved black olives, which is inspiredby the cuisine of Shunde in Southern China; barramundi fillets with pickled mustard greens in hot and sour rice noodle soup ginger milk pudding that draws from the Cantonese dessert of ginger milk curd; and strawberry yoghurt pudding that takes its cue from the sweet, tart Beijing-style yoghurt.
“We are very excited to partner with acclaimed restaurant Duddell’s, which shares our core values of thoughtfully curated dining with warm service, to showcase this new culinary experience for our premium customers,” says Cathay Pacific General Manager Customer Experience and Design Vivian Lo. “We want to deliver delightful dining experiences for our customers by focusing on the details that matter and this ethos is at the heart of every single dish we developed together. As Hong Kong’s home airline, we place great importance on serving our customers authentic local culinary delights through our ‘Hong Kong Flavours’ concept, while also showcasing the diverse range of cuisines our city has to offer. By partnering with renowned Hong Kong restaurants, we hope to give our customers an unforgettable introduction to our city’s culinary offerings and a comforting reminder of the taste of home.”
For more Airline & Airport stories click here.