Cathay Pacific has introduced newly 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.
The collaboration was born out of a passion for food and an appreciation of the city’s gastronomic traditions.
Guests can expect a fresh and curated interpretation of much-loved local specialities, highlighting the two brands’ commitment to elevating the food culture of Hong Kong.
Cathay Pacific General Manager Customer Experience and Design Vivian Lo said:
“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.
“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 with 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.”
JIA Group Chief Executive Officer Yenn Wong said:
“We have always wanted to partner with Cathay Pacific, one of the most prevalent service providers in the travel industry and a renowned airline.
“Coincidentally, Duddell’s, one of our popular outlets amongst tourists, has an outpost at Hong Kong International Airport, making the partnership even easier as having an outpost at the airport aids in spreading and fostering Hong Kong’s food culture to the international crowd.
“As Duddell’s serves Cantonese cuisine, the theme is unquestionably Hong Kong-inspired. We want to create and bring Hong Kong’s traditional flavours, with easy access, to different parts of the world.
“The team has curated an extensive menu that caters to First and Business class, from appetisers through to desserts.”
Cathay Pacific’s dining concept “Hong Kong Flavours” showcases some of the city’s most popular and iconic dishes, & reflects Cathay Pacific’s aspiration to connect its city to the world.
First-class customers can enjoy a selection of appetisers, among them, chilled abalone and cucumber with black vinegar or minced pork with mixed vegetables and pomelo.
Main courses include the red braised Iberico pork belly with radish or wok-fried lobster in white pepper sauce with spring onions and ginger.
Dessert is the refreshing and cooling chrysanthemum and longan jelly with a delicate, floral aroma of chrysanthemum flowers and the mild sweetness of dried longan.
Business Class customers can enjoy dishes such as steamed halibut with cordyceps flowers, aged mandarin peel and preserved black olives.
The barramundi fillets with pickled mustard greens in hot and sour rice noodle soup is another delicious option that is available throughout the flight as a light meal or snack.
Desserts include ginger milk pudding that draws from the Cantonese dessert of ginger milk curd or strawberry yoghurt pudding that takes its cue from the sweet, tart Beijing-style yoghurt.
For more information, visit www.cathaypacific.com.
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