Cathay Pacific is extending its partnership with Michelin-starred Hong Kong restaurant, Duddell’s, bringing a a whole new curation of “Hong Kong Flavours” to enjoy
Both Duddell’s and Cathay Pacific are presenting the next iteration of menus showcasing authentic Cantonese and regional Chinese specialities along with refined classic comfort dishes.
These are available to customers travelling in First and Business class on selected long-haul flights departing from Hong Kong.
In First Class, there are starters such as crystal pork terrine with black vinegar (醋香水晶肴肉), which is inspired by a speciality dish from Zhenjiang in China’s Jiangsu province.
For the main courses, there is Sautéed abalone and chicken with Sichuan pepper and crispy greens (碧綠川椒鮑魚雞球) – the airlines take on a traditional Chiu Chow dish.
There are also steamed cod fillets with Chinese ham and shiitake mushrooms (玉樹麒麟蒸鱈魚) present velvety steamed cod layered with slices of Chinese ham and mushrooms, creating a luxurious texture and combination of flavours.
The meal concludes with the black sesame tart with tofu ice cream (黑芝麻撻配豆腐雪糕), which draws inspiration from the popular Chinese sweet black sesame soup.
Meanwhile in Business Class, there are new offerings too.
To open, the Sichuan-style poached chicken with sesame and chilli sauce (芝麻口水雞配醋香涼拌黑白木耳), also known as “saliva chicken”, is a starter that showcases lightly poached chicken laced with a rich and complex sauce infused with sesame and red chilli.
Another option is the hearty braised beef ribs with port wine (砵酒燉牛肋肉) The beef ribs are slowly cooked with port and tomato paste, resulting in a tender and delectable dish.
Another offering is braised pork ribs with hawthorn sauce and green apples (山楂果醋豬肋肉).
To conclude, there is Tofu pudding with red bean (紅豆豆腐布甸). This dessert consists of silky smooth pudding boasting a deep, rich aroma of soybeans, topped with soft and sweet azuki red beans from Hokkaido.
In Quotes
“‘Hong Kong Flavours’ is a stalwart in the Cathay Pacific dining proposition, as it not only showcases some of our home city’s most beloved and iconic dishes, but also represents our ambition to connect Hong Kong with the world through these culinary creations. We are thrilled to deepen our partnership with Duddell’s, who shares our passion for food and commitment to elevating Hong Kong’s culinary scene, and no detail has been spared in the curation of these new inflight menus. Together, we aim to provide our customers with an unforgettable culinary experience centred around authentic local delights delivered with warm, attentive service.”
JIA Group Chief Executive Officer Yenn Wong said;
“We are delighted to continue this special partnership with Cathay Pacific showcasing our Hong Kong flavours by Chef Chan and his team. We want all the travellers who are visiting our city to also dine well whilst at 30,000 feet in the sky with Duddell’s. We thank Cathay Pacific for this continuous opportunity to let us present Chapter 2 of our new dishes and menus for passengers.”
Showing off local strengths
At Economy Class and Beyond, showing off the softer products, such as food is an important thing. Having the ability to show off local flavours as passengers are departing a destination forms an important part of the passenger experience, as food and drink are such an integral part of the process – especially on the longer business class segments where there is time for a more allowed for the more elaborate services.
As usual, the challenge will be keeping those flavours balanced in the sky – with food tastes changing at different altitudes
It’ll be interesting to see how the rollout goes.
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