Flying out of Hong Kong this year? You could be in for a treat.  Customers travelling on select flights will get to dine on all-new dishes from one of Hong Kong’s most notable Michelin-starred restaurants.

In collaboration with Duddellʼs, the new inflight “Hong Kong Flavours” concept treats First- and Business-class passengers to a mid-flight meal like no other.

“As Hong Kongʼs home airline, we place great importance on serving our customers with authentic local culinary delights,” says Vivian Lo, Cathay Pacific General Manager Customer Experience and Design. “By partnering with renowned Hong Kong restaurants, we hope to give our customers an unforgettable introduction to our cityʼs culinary offerings and a comforting reminder of the taste of home.”

We’re talking appetisers like chilled abalone and cucumber with black vinegar, or minced pork with mixed vegetables and pomelo for those in First Class, and drunken prawns with aged Huadiao wine or shredded chicken and jellyfish salad for those in Business.

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But main course is where it really takes off. Wok-fried lobster in white pepper sauce with spring onions and ginger is on offer, along with red braised Iberico pork belly simmered in a sweet, sticky glaze of soy sauce, sugar and the chefʼs special blend of Chinese spices, steamed halibut with cordyceps flowers, and barramundi fillets with pickled mustard greens.

Those with a sweet tooth won’t miss out, either. A delicate chrysanthemum and longan jelly and ginger milk pudding, inspired by a classic the Cantonese dessert, are just two of the highlights from the new menu. Cathay Pacific know how to stick a landing. 

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