THERE’S NO TASTE LIKE HOME

Wok-fried lobster in broth with crispy and steamed rice, fish ball and fish cake flat rice noodle soup and soybraised chicken with Chinese sausage on steamed jasmine rice are among a series of authentic Cantonese dishes that Cathay Pacific customers are now enjoying inflight as part of the airline’s new ‘Hong Kong Flavours’ dining concept.

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

Cathay Pacific Regional General Manager – South Asia, Middle East and Africa, Mark Sutch said: “We are delighted to introduce our new Hong Kong Flavours dining concept. Hong Kong is popular for its gastronomical delights – whether it is street food or Michelin star restaurants. This new menu has been specially crafted and inspired by the local Chinese flavours. It gives our passengers an opportunity to experience Hong Kong cuisine without actually stepping out of the aircraft.”

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.

Enhancements have also been made to Cathay Pacific’s inflight beverage programme. The airline has partnered with renowned local tea purveyor Fook Ming Tong to present a premium range of Chinese teas, including jasmine, oolong and pu’er, to be rolled out progressively in Economy Class.