Cathay Pacific has again redefined luxury travel by announcing an exclusive partnership with Hong Kong’s renowned Michelin-starred restaurant, Yat Tung Heen. This groundbreaking collaboration introduces a new “Hong Kong Flavors” menu to Premium Economy and Economy class passengers, promising a gourmet experience that elevates inflight dining to unprecedented heights.

Set to launch in January 2025, the menu will debut on long-haul and select regional flights departing from Hong Kong. Destinations include China, Japan, and Thailand, making this initiative a global celebration of Cantonese cuisine’s rich heritage.

A Culinary Partnership Rooted in Excellence

At the heart of this initiative lies the expertise of Chef Tam Tung, the culinary visionary behind Yat Tung Heen. With a career spanning decades, Chef Tam has solidified his reputation as a stalwart of Cantonese gastronomy. His philosophy of balancing tradition with innovation resonates deeply in the menu crafted for Cathay Pacific passengers.

“Bringing Yat Tung Heen’s Michelin-starred essence to the skies is a dream come true,” shared Chef Tam. “We’ve designed each dish to capture the authenticity of Hong Kong’s culinary identity while ensuring it’s perfectly suited for the unique challenges of inflight service.”

Premium Economy: A Symphony of Flavours

Premium Economy passengers can embark on a gastronomic journey beginning with a Chiu Chow-inspired smoked duck breast paired with pickled mustard greens and galangal. This appetizer sets the tone for the mains, which include:

• Braised Beef Brisket with Chu Hou Sauce: Tender cuts of beef simmered in aromatic fermented soybean paste, served with steamed jasmine rice and choy sum.
• Stir-Fried Seafood with XO Sauce: A medley of seafood complemented by jade melon, wood ear mushrooms, and egg-fried rice.
• Crispy Halibut in Supreme Soy Sauce: Golden halibut fillets paired with braised bamboo pith, baby choy sum, and egg-fried rice.

Economy Class: Elevated Comfort Food

Economy flyers are equally spoiled for choice, beginning with marinated cherry tomatoes infused with preserved plum. Main courses highlight timeless Cantonese staples such as:

• Sweet and Sour Pork: A vibrant dish featuring deep-fried pork, fresh pineapple, and vegetables glazed in a tangy sauce, served with jasmine rice.
• Braised Duck with Taro: A harmonious blend of duck and taro in a pickled plum sauce, complemented by garlic-seasoned broccoli, cauliflower, and steamed jasmine rice.
• Baked Chicken with Mandarin Peel: Juicy chicken marinated in aged mandarin peel and ginger, served with kai lan and egg fried rice.

Enhancing the Inflight Experience

Vivian Lo, Cathay Pacific’s General Manager of Customer Experience and Design, emphasized the significance of this collaboration: “This marks the first time we’ve partnered with a Michelin-starred restaurant for our Premium Economy and Economy classes. By infusing our inflight dining with the craftsmanship of Yat Tung Heen, we’re offering passengers an authentic taste of Hong Kong’s culinary excellence.”

A Celebration of Hong Kong’s Culinary Heritage

Harvey Thompson, Managing Director at Eaton Workshop, echoed this sentiment: “This partnership is a testament to Chef Tam’s unwavering dedication to Cantonese cuisine. It’s an honor to share the flavors of Yat Tung Heen with a global audience, reflecting the vibrant heritage of our city.”

Cathay Pacific’s Commitment to Innovation

This latest initiative aligns with Cathay Pacific’s broader vision to enhance the travel experience. Beyond culinary upgrades, the airline continues to innovate across its cabins, ensuring passengers enjoy unparalleled comfort and quality.

Cathay Pacific is no stranger to setting benchmarks as a leading carrier and founding member of the oneworld Alliance. With over 70 years of excellence, the airline’s collaboration with Yat Tung Heen represents a new chapter in its storied legacy.

For more information, visit the official website of Cathay Pacific or the official website of Yat Tung Heen.

 

 

 

Written by: Charmaine Lu

 

 

 

 

 

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