Cathay´s first-class dishes.

Cathay´s first-class dishes.
photo provided

Airline teams up with Michelin-starred venue to create new menu

Cathay Pacific and Duddell’s collaboration will celebrate Hong Kong’s culinary heritage.

It’s one of the perks of flying with an airline that includes food and drink in the price of a ticket, but for many travellers the much-anticipated meals on board can prove a disappointment.

However, for those lucky enough to be flying premium with Cathay Pacific, the news that the airline has teamed up with Michelin-starred restaurant Duddell’s to celebrate Hong Kong cuisine should certainly excite their taste buds.

The newly-designed menu will highlight Hong Kong’s gastronomic traditions, and will include a range of mouthwatering dishes: in first-class, main courses will include red braised Iberico pork with radish or wok-fried lobster in white pepper sauce with spring onions and ginger. Appetisers will be chilled abalone and cucumber with black vinegar or minced pork with mixed vegetables and pomelo, while dessert is chrysanthemum and longan jelly.

Business-class customers will be served steamed halibut with cordyceps flowers, aged mandarin peel and preserved black olives, with desserts of ginger milk pudding or strawberry yoghurt pudding; a light meal or snack served throughout Cathay Pacific flights will be barramundi fillets with pickled mustard greens in hot and sour rice noodle soup.

Vivian Lo, Cathay Pacific General Manager Customer Experience and Design, 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.

“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.”

Adam Murray
Adam Murray
Author
Find out more