Wondering what you will be enjoying aboard your next Cathay Pacific flight? Cathay Pacific has launched a new dining concept, “Hong Kong Flavours,” inspired by what you would find in local Hong Kong restaurants.
Available from February – April, “Hong Kong Flavours” features a variety of signature local specialties available across all cabin classes on long-haul routes from Cathay Pacific’s home hub. Check out the menu below:
“Hong Kong Flavours” Menu Highlights
First Class
- Braised abalone with flower shiitake and choy sum-layered bean curd
- Braised garoupa with bean curd and shiitake mushrooms in ginger and scallion sauce
Business Class
- E fu noodle soup with crab meat sauce
- Roasted duck with lai fun rice noodles in soup
- Coconut and red bean pudding
- Hong Kong-style milk tea pudding with tapioca pearls
- Osmanthus jelly with wolfberries
Premium Economy Class
- Baked seafood rice with tomato sauce
- Steamed halibut with Tai O preserved mustard greens and steamed jasmine rice
Economy Class
- Soy-braised chicken with Chinese sausage on steamed jasmine rice
- Hong Kong-style seafood curry rice
Inflight Beverage Program
Enhancements have also been made to Cathay Pacific’s inflight beverage programme. The airline has partnered with renowned local tea purveyor Fook Ming Tong to present a premium range of Chinese teas, including jasmine, oolong
Chinese New Year Dishes
To celebrate the Year of the Pig, Cathay Pacific will be serving a selection of auspicious dishes over the Chinese New Year period and throughout the rest of February. These special festive offerings include braised