In a landmark collaboration set to redefine luxury air travel, Cathay Pacific has joined forces with Mott 32, one of the world’s most celebrated Chinese restaurant brands, to bring an unparalleled dining experience to The Pier, First Class Lounge at Hong Kong International Airport. This partnership exemplifies Cathay Pacific’s unwavering commitment to offering its elite clientele an elevated level of service, both in-flight and on the ground, reinforcing its pursuit of becoming the world’s premier premium airline.

A Culinary Symphony at The Pier

From January 21, The Pier’s First Class Lounge guests will embark on an extraordinary culinary journey with thoughtfully curated tasting menus. These monthly menus feature Mott 32’s iconic dishes reimagined for the lounge’s sophisticated ambience. Each dish is a harmonious blend of tradition and innovation, capturing the essence of Hong Kong’s rich culinary heritage while embracing contemporary flair.

Cathay Pacific’s General Manager of Customer Experience and Design, Vivian Lo, expressed her enthusiasm for the collaboration: “Mott 32 is globally renowned for its innovative approach to Chinese cuisine, and their dedication to authentic flavors resonates deeply with Cathay’s commitment to excellence. This partnership is not just about food; it’s about creating memorable experiences that begin the moment our customers step into the lounge.”

A Shared Passion for Hong Kong’s Heritage

Mott 32 Co-Founder Malcolm Wood echoed this sentiment, highlighting both brands’ shared values and roots: “Partnering with Cathay Pacific, an emblem of Hong Kong, allows us to bring Mott 32’s authentic Chinese cuisine to a global audience. This collaboration is a testament to our mutual dedication to showcasing Hong Kong’s vibrant flavors and culinary traditions to the world.”

Co-founder Xuan Mu added, “We have meticulously crafted a menu that embodies Mott 32’s essence while catering to the discerning tastes of Cathay’s first-class guests. Each dish balances traditional techniques and modern culinary artistry, offering an authentic yet innovative dining experience.”

Exquisite Appetizers to Start the Journey

The journey begins with an amuse-bouche selection that tantalizes the palate. Guests can indulge in crispy mushrooms with green beans and sesame (芝麻素脆麔), chilled tofu with roasted green chilli sauce (燃椒醬伴豆腐), or the delectable crispy crab puff (蟹肉脆球). Each appetizer masterfully fuses textures and flavours, setting the perfect stage for the courses to follow.

The starters showcase the bold and invigorating flavours of Sichuan cuisine. The free-range chicken with Sichuan peppercorns and chilli sauce (川味口水鸡) offers tender chicken elevated by the numbing spice of Sichuan peppercorns and the fiery kick of chilli sauce. Equally enticing are the hand-wrapped Sichuan pork dumplings with chilli oil (红油抄手), delivering a comforting balance of spice and umami.

For a refined twist, the free-range chicken with black truffle and coriander (黑松露英若凉拌走地鸡) presents an elegant interplay of earthy truffle notes and fresh, herbaceous coriander.

Sumptuous Main Courses That Captivate

The main courses elevate the dining experience to new heights. The braised wagyu beef with aged tangerine peel (陳皮煞和牛) features melt-in-your-mouth beef enriched by the citrusy zest of tangerine peel and subtle hints of chilli. This dish epitomizes Mott 32’s innovative spirit, blending traditional Chinese cooking techniques with contemporary flair.

Another standout is the crispy black cod with golden garlic and chilli (避风栖银鲷鱼), a tribute to the traditional typhoon shelter cooking style. The dish boasts robust flavours of deep-fried garlic and red chilli, with a golden crust encasing tender, flaky cod.

Seafood enthusiasts will relish the pan-fried prawn with pickled ginger and chilli bean paste (鱼香虾球), a harmonious blend of savoury, sweet, and spicy notes that celebrate Hong Kong’s culinary diversity.

Beverages That Celebrate Hong Kong’s Vibrancy

To complement the gastronomic delights, guests are offered a specially crafted aperitif that captures the spirit of Hong Kong. The Hong Kong Iced Tea is a refreshing blend of tea and blackcurrant, enhanced with a tequila kick and mellowed by Lillet Blanc. Inspired by Taiwanese bubble tea, Basil seeds add a sophisticated and healthy twist.

Setting a New Standard in Airport Hospitality

This collaboration underscores Cathay Pacific’s dedication to luxury and excellence and reinforces its commitment to promoting Hong Kong’s rich cultural and culinary heritage. By partnering with Mott 32, Cathay Pacific ensures its first-class passengers enjoy an unforgettable journey from entering The Pier, First Class Lounge.

As Cathay Pacific continues to innovate and elevate its offerings, this partnership with Mott 32 marks a significant milestone in the airline’s journey towards becoming the world’s leading premium carrier. Travellers can now look forward to an exceptional dining experience that celebrates the essence of Hong Kong, making their journey as memorable as their destination.

For more information about Cathay Pacific’s premium services and lounge experiences, visit Cathay Pacific’s official website. To learn more about Mott 32 and its global locations, visit Mott 32’s official website.

Conclusion

Cathay Pacific’s partnership with Mott 32 is a testament to the airline’s unwavering pursuit of excellence and its dedication to offering an unparalleled luxury experience. This collaboration elevates the culinary offerings at The Pier, First Class Lounge and showcases the vibrant flavours and traditions that make Hong Kong a culinary capital. As travellers savour the meticulously crafted dishes, they embark on a journey that delights the senses and celebrates the rich heritage of Cathay Pacific’s home city.

 

 

 

Written by: Charmaine Lu

 

 

 

 

 

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