It’s rapidly coming up to Chinese New Year, and what better time for Cathay Pacific to draw on local cuisine for its menus with a new menu called Hong Kong Flavours.
Some specialities like Wok fried lobster, fish ball and fish cake flat rice noodle soup and soy-braised chicken with Chinese sausage on steamed jasmine rice are being offered in flight.
The menu has been launched in what the airline calls “to celebrate the diversity and vibrancy of the city’s rich gastronomic traditions”
The new menus will be available in on haul flights, from Hong Kong – and offered in all classes. Example menus loaded below.
Let’s look at some of the sample images.
Wok-Fried lobster in broth with crispy and steamed rice spring onion and ginger
Stir-fried pork and shallots in chilli tomato sauce on egg noodles
Traditional steamed pork and water chestnut patties on Jasmine rice (Premium Economy) – Images, Cathay Pacific
The beverages get a look in too, with the airline partnering with 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.
With the Year of the Pig only a few days away – the airline is also offering auspicious food over the Chinese New Year period and throughout the rest of February. These special festive offerings include braised garoupa with bean curd and shiitake mushrooms and E fu noodle soup with crab meat sauce.
In quotes
Cathay Pacific General Manager Customer Experience and Design Vivian Lo states:
“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.
“Our new dishes are inspired by those you find in local Hong Kong restaurants. These neighbourhood eateries define Hong Kong’s everyday culinary scene and provide simple yet hearty and delicious dishes for those, like our customers, who are always on the move.”
Local food, interesting choices, and better delivery?
I was talking with a more than a few people at shows, and it has been noted that Cathay Pacific’s food has been… on a dip recently. I’m not sure if that was complacency, or the airline not sure how to deliver its product.
With this move – and bringing a little more Hong Kong to the plane, the airline seems to be striving for quality again.
How that will pan out in the cabin is of course, another matter.
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