Cathay Pacific to Launch “Restaurant-Style” Meal Service for Business-Class Passengers

Under this revamped dining concept, business-class passengers can expect to enjoy individually-plated meals from an à la carte menu.

Photo: Cathay Pacific

Cathay Pacific’s in-flight dining experience is set to become even more elegant, with the launch of its new “restaurant-style” meal service concept.

This will be first rolled out on Boeing 777 flights to Chicago in July this year, followed by some 34 destinations by June 2019.

The airline’s long-haul business-class passengers can expect to see an overhaul of the meals served and the way in which they are offered.

For instance, they’ll be able to enjoy greater flexibility in picking the number of courses served during their meals. Not only will they be served plated meals from an a la carte menu, they will also have the option of up to three appetizer choices and up to six main course options.

Photo: Cathay Pacific

Those with smaller appetites can decide to have fewer courses, including smaller “supper plates”.

The health-conscious will be pleased to know that the dishes are set to be lighter and healthier. While sample menus have yet to be revealed, a number of dishes are being considered—such as rice in lobster soup, roast lamb rack with mint sauce, noodle dishes, and more.

The airline will also be removing its current breakfast offering, and in its place, introduce a new concept which lets passengers tick their meal choice on a room service breakfast card. Options include a full meal or an express set, which consists of bread, pastries, and coffee.

Photo: Cathay Pacific

Cabin crew will serve breakfast closer to landing time, which allows passengers to enjoy extra shuteye. Previously, breakfast was offered about 120 minutes before the flight lands; but with the new service, this can be delayed for about 30 minutes.

While this new meal service is said to be built around “restaurant-style dining, improved menu offerings, and a new level of in-flight hospitality; it differs from a typical dine-on-demand service.

Kinto Chan, director of corporate affairs for Cathay Pacific said: “There’s still structure, so we will also encourage our customers to eat immediately after take-off. But because the menu has been made in such a varied manner, you can actually order something mid-flight when you wake up and you can decide when you want to eat.”

Cathay Pacific’s rollout for the new service is as follows:

Month City
Jul-18 Chicago O’Hare International Airport
Aug-18 Gatwick Airport
Sep-18 Frankfurt Airport, Manchester Airport, Washington Dulles International Airport
Oct-18 Amsterdam Airport Schiphol, Charles de Gaulle Airport, Tambo International Airport
Nov-18 Adolfo Suárez Madrid–Barajas Airport, Brussels Airport, Barcelona–El Prat Airport
Dec-18 London-Heathrow Airport
Jan-19 Logan International Airport, Newark Liberty International Airport
Feb-19 Auckland Airport, Sydney Aiport, Dublin Airport, Milan–Malpensa Airport, Leonardo da Vinci–Fiumicino Airport
Mar-19 Los Angeles International Airport, San Francisco International Airport, Ben Gurion International Airport
Apr-19 John F. Kennedy International Airport, Vancouver International Airport, Toronto Pearson International Airport
May-19 Cairns Airport, Brisbane Airport, Adelaide Airport, Melbourne Airport, Perth Airport
Jun-19 Dubai International Airport, Bahrain International Airport, Velana International Airport, Zurich Airport

 

More information here.

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