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Hong Kong-based carrier, Cathay Pacific, is upgrading its dining options across First, Business, and Premium Economy cabins. This includes the addition of dishes from Michelin-starred Duddell’s, new champagne flutes, and more.
First and Business Class passengers will be treated to dishes like Red Braised Iberico Pork Belly, Wok-Fried Lobster, and Chrysanthemum and Longan Jelly in First Class, with Drunken Prawns, Steamed Halibut, and Ginger Milk Pudding in Business Class from Duddell’s (which earned a Michelin Star).
Vivian Lo, General Manager Customer Experience and Design at Cathay Pacific, said:
Duddell’s sources ingredients that make a dish stand out and prepares them with time-honoured techniques. The care and passion leaves a lasting impression [and is] what Cathay Pacific strives to deliver every day.”
Cathay Pacific has also partnered with the chefs at the Rosewood Hong Kong on a new dining experience for The Pier First Class Lounge at Hong Kong International Airport (HKG). New champagne flutes will also be coming to its cabins. They’re especially designed to bring out the flavors of the Krug 2004 Champagne it serves onboard.
In Premium Economy, Cathay is collaborating with Wan Chai’s Pirata to bring Italian dishes to passengers. These include a Caprese Salad, Tuna and Saffron Orzo Salad, Baby Octopus and Crushed Potato Salad, Pork Loin Wrapped in Parma Ham, Chicken Pizzaiola with Roasted Zucchini and Saffron Rice, Calabrian-Style Orecchiette Pasta with Italian Sausage, Italian Meatloaf with Marinara Sauce.
New menus are currently live when departing Hong Kong International Airport (HKG) and will run through February 2024.
Anthony’s Take: All of the food above looks delicious. Hong Kong is my favorite global city and I hope to return in 2024.
(Image Credits: Cathay Pacific.)
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