Cathay Pacific’s ‘Hong Kong Flavours’

Cathay Pacific believes there’s no taste like home and, to make the point, the airline has rolled out a new ‘Hong Kong Flavours’ dining concept in all classes.

What should hungry passengers expect?

How about wok-fried lobster in broth with crispy and steamed rice? Or fish ball and fish cake flat rice noodle soup? Soy-braised chicken with Chinese sausage on steamed jasmine rice?

Fish ball and fish cake flat rice noodle soup.

Yum.

Launched to celebrate the diversity and vibrancy of the city’s rich gastronomic traditions, Hong Kong Flavours features a variety of local specialities available in all cabin classes on long-haul routes from the airline’s home hub.

Braised brisket with flat rice noodles in special beef broth.

Cathay Pacific General Manager Customer Experience and Design, Vivian Lo, said that for Hong Kong people, the dishes convey a feeling of home, while also representing a tasty introduction of authentic local flavours for those visiting from abroad.

“It’s not an exaggeration to say that people from Hong Kong are crazy about food; and as Hong Kong’s home airline, it is important that our inflight dining reflects our heritage,” she said.

Stir fried pork and shallots in chilli tomato sauce on egg noodles.

Menu highlights in First Class include braised abalone with flower shiitake and choy sum-layered bean curd, while Business Class passengers can look forward to dishes such as roasted duck with lai fun rice noodles in soup and Hong Kong-style milk tea pudding with tapioca pearls.

Passengers in Premium Economy Class have the option of tasting, among other options, steamed halibut with Tai O preserved mustard greens and steamed jasmine rice as well as yin yang fried rice. Meanwhile, dishes served in Economy Class include Hong Kong-style seafood curry rice.

Traditional steamed pork and water chestnut patties on jasmine rice.

Enhancements have also been made to the airline’s in-flight beverage program with a premium range of Chinese teas including jasmine, oolong and pu’er from renowned local tea purveyor Fook Ming Tong being rolled out progressively in Economy Class.

Finally, to celebrate the Year of the Pig, Cathay Pacific will be serving a selection of auspicious dishes over the Chinese New Year period and throughout February. These special festive offerings include braised garoupa with bean curd and shiitake mushrooms and E fu noodle soup with crab meat sauce.

Hong Kong Flavours is Cathay Pacific’s newest inflight dining concept and follows on from the summer launch of the airline’s well-received restaurant-style Business Class service, which is being introduced on all long-haul flights.

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