Dishes From Hyatt Chefs Now Available on Cathay Pacific

Chilled abalone with eggplant in fa-du yellow wine

Chilled abalone with eggplant in fa-du yellow wine

Until August 31, Cathay Pacific is plating up a special menu of Chinese cuisine from Grand Hyatt Hong Kong as part of a global collaboration with the hotel group. It will be served to passengers traveling on all classes from Hong Kong to most of the carrier’s long-haul destinations, including Australasia, Europe and North America.

Executive Chef Li Shu Tim from the restaurant One Harbour Road aims to showcase some of Hong Kong’s local favorites while in the air. The menu includes chicken soup with fish maw, sweet corn and monkey mushroom, lightly seasoned with sun-dried mandarin—a dish inspired by one of his mother’s recipes. Hearty comfort food will also make an appearance, such as steamed minced pork served with mushroom, cuttlefish and water chestnut, along with One Harbour Road’s signature mango pudding.

From September until the middle of next year, Cathay’s inflight menu will rotate between dishes from a series of Park Hyatt properties around the world, including those in New York, Milan, and Zurich.

For more information, visit Cathay Pacific.

Slow cooked five-spice beef cheek with summer leeks and turnip in gravy

Slow cooked five-spice beef cheek with summer leeks and turnip in gravy

Steamed minced pork with mushroom, cuttle fish, and water chestnut

Steamed minced pork with mushroom, cuttle fish, and water chestnut

Hong Kong-style mango pudding

Hong Kong-style mango pudding

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