Cathay Pacific, the Hong Kong-based airline, has announced a collaboration with renowned restaurant Duddell’s to offer new in-flight menus inspired by local cuisine. This collaboration, born out of a shared passion for food, aims to celebrate Hong Kong’s culinary heritage. Passengers traveling in First and Business Class from Hong Kong will be able to enjoy these new menus offering carefully crafted and changing dishes throughout the year.
Cathay Pacific and Duddell’s are two major players in Hong Kong’s hospitality industry, sharing a passion for the city’s food and culinary traditions. This collaboration reflects the commitment of both partners to promote the culinary arts of Hong Kong.
First Class menus include appetizers such as abalone and fresh cucumber with black vinegar and main courses such as braised Iberian pork belly with radishes or fried lobster in a white pepper sauce. The dessert is a jelly of chrysanthemums and longans.
In Business Class, appetizers include shrimp with aged Huadiao wine and shredded chicken and jellyfish salad with sesame dressing, while main courses include steamed halibut with cordyceps flowers, aged mandarin peel and candied black olives, or barramundi fillets with mustard greens marinated in a sweet and sour rice noodle soup. Desserts include ginger milk pudding or strawberry yogurt pudding.
Cathay Pacific is a Hong Kong-based airline that connects the city to more than 50 destinations worldwide. The company offers world-class service and is committed to providing exceptional dining experiences with an emphasis on every detail. Cathay Pacific expects to return to 70% of pre-COVID passenger capacity levels by the end of 2023 and aims to return to pre-pandemic capacity levels by the end of 2024.
