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Last week we saw Air France roll out new Business Class meals from its stable of Michelin-starred chefs and now Cathay Pacific has announced a refresh of the meals it offers across all cabins.
The new menu items from Cathay Pacific have been introduced to “celebrate the diversity and vibrancy” of Hong Kong’s dining traditions….and a quick look at what is being offered shows clearly what that’s supposed to mean.
The menu ‘Hong Kong Flavours’ menu published by Cathay Pacific looks like this:
- Braised abalone with flower shiitake and choy sum-layered bean curd
- Braised garoupa with bean curd and shiitake mushrooms in ginger and scallion sauce
- 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
- Soy-braised chicken with Chinese sausage on steamed jasmine rice
- Hong Kong-style seafood curry rice
The menu items listed above are already available onboard and will continue to be available through 29 April 2019.
However, rather strangely, the images supplied with the Cathay Pacific press release do not include any of the items listed above….so I’m not sure if the items you’ll see below are extra items that will also be on offer or if these are coming to Cathay Pacific flights after 29 April.
As the Fist Class menu published by Cathay Pacific (above) only seems to include two items I’m going to assume that the following are also on offer through 29 April.
- Wok fried lobster in broth with crispy and steamed rice, spring onion and ginger
- Braised brisket with flat rice noodles in special beef broth
- Stir fried pork and shallots in chilli tomato sauce on egg noodles
- Traditional steamed pork and water chestnut patties on jasmine rice
- Fried fish in sweetcorn sauce on jasmine rice
Cathay Pacific has also improved its inflight beverage offering by partnering with Hong Kong tea purveyor Fook Ming Tong to present passengers with a premium range of Chinese teas, including jasmine, oolong and pu’er, all of which will be rolled out progressively in Economy Class.
I’m a very big fan of all the Asian cuisines I’ve been fortunate enough to try so I’m always happy to see Asian airlines offering menu items that relate closely to the region from which they originate.
Out of this selection the wok fried lobster with flat rice noodles looks and sounds delicious but I would probably be happy sampling pretty much any of the dishes above.
It will be interesting to see how closely the images above match what passengers see placed before them and I’d like to know how these meals stand up to the onboard reheating that is almost unavoidable.
If anyone had flown with Cathay Pacific recently (in any cabin) and tried some of these items, let me know what you thought of them in the comments below.
Featured image: Fish ball and fish cake flat rice noodle soup courtesy of Cathay Pacific