Hong Kong’s home carrier has teamed up with a fine-diner known for its traditional favorites made with premium ingredients.
Travelers who missed the chance to dine at one-Michelin-starred Duddell’s in Central or its branch at Hong Kong International Airport may well enjoy a few of its specialties when booked with Cathay Pacific. Thanks to the latest culinary partnership for its in-flight “Hong Kong Flavors” concept, a curated menu of gourmet fare from the acclaimed Cantonese restaurant, developed together with the airline, is now being served in first and business class aboard select flights departing the city. Premium customers can look forward to new promotional menus with a changing roster of dishes throughout 2023. The Hong Kong–inspired traditional delights don’t just showcase Cantonese flavors but also other Chinese regional cuisines.
First-class passengers begin their culinary journey with one of several appetisers. Choices include chilled abalone and cucumber with black vinegar, or minced pork with mixed vegetables and pomelo served with lettuce wraps and prawn crackers. For mains, Shanghainese-style red braised Iberico pork belly with radish features a sticky sweet glaze of soy sauce, sugar, and Duddell’s own blend of Chinese spices. The wok-fried lobster in white pepper sauce with spring onions and ginger is a crowd favorite in local seafood restaurants, and nods to Singaporean white pepper crab. One of the highlights among the dessert selection is a light, refreshing, and cooling chrysanthemum and dried longan jelly.
Meanwhile, business-class customers will enjoy starters that put a twist on popular Chinese classics. Among these are drunken prawns with aged Huadiao wine, and shredded chicken and jellyfish salad with sesame dressing. Main courses include steamed halibut with cordyceps flowers, aged mandarin peel, and preserved black olives, based on the cuisine of Guangdong’s Shunde district. Available throughout the flight as a light meal or snack, barramundi fillets with pickled mustard greens in hot and sour rice noodle soup presents a lighter interpretation of Sichuanese spicy and sour poached fish.
An indulgent finish can be had with standouts like ginger milk pudding, which takes its cues from the Cantonese dessert of ginger milk curd; or strawberry yogurt pudding, inspired by sweet yet tart Beijing-style yogurt.