Legendary restaurant Duddell’s takes flight with Cathay Pacific
Cathay Pacific General Manager Customer Experience and Design, Vivian Lo, said both the airline and Duddellʼs are home-grown brands and renowned leaders in the hospitality industry, with the collaboration born out of a passion for food and an appreciation of the cityʼs gastronomic traditions.
She said the promotional menus bring a fresh and curated interpretation of much-loved local specialties, highlighting the commitment of both brands to elevating the food culture of Hong Kong.
“We are very excited to partner with acclaimed restaurant Duddellʼs, which shares our core values of thoughtfully curated dining with warm service, to showcase this new culinary experience for our premium customers,” Lo said.
“We want to deliver delightful dining experiences for our customers by focusing on the details that matter and this ethos is at the heart of every single dish we developed together.
“As Hong Kongʼs home airline, we place great importance on serving our customers with authentic local culinary delights through our ʻHong Kong Flavoursʼ concept, while also showcasing the diverse range of cuisines our city has to offer.
“By partnering with renowned Hong Kong restaurants, we hope to give our customers an unforgettable introduction to our cityʼs culinary offerings and a comforting reminder of the taste of home,” she said.
A stalwart in the Cathay Pacific dining proposition, Lo said ‘Hong Kong Flavours’ not only showcases some of the cityʼs most popular and iconic dishes but through its partnerships also reflects Cathay Pacificʼs aspiration to connect its city to the world through these culinary creations.
The low-down from Cathay Pacific executives on what to expect from the new Hong Kong Flavours inflight offering.
Cathay Pacificʼs First and Business class customers travelling on select flights departing from Hong Kong can enjoy the new promotional menus with refreshed selections of dishes throughout the year.
First class customers begin their culinary journey with one of a selection of appetisers, among them chilled abalone and cucumber with black vinegar, or minced pork with mixed vegetables and pomelo served with lettuce wraps and prawn crackers.
They then move on to a choice of exquisite main courses. The red braised Iberico pork belly with radish takes its cue from the Shanghainese classic braised pork belly and features premium Iberico pork belly simmered in a sweet, sticky glaze of soy sauce, sugar and our chefʼs special blend of Chinese spices.
The wok-fried lobster in white pepper sauce with spring onions and ginger is inspired by the Chinese banquet classic and crowd favourite dish in local seafood restaurants, with a nod to the Singaporean specialty of white pepper crab. Pair this with a glass of Champagne for extra indulgence.
The meal concludes with dessert. One of the highlights is a light, refreshing and cooling chrysanthemum and longan jelly.
The dessert combines the delicate, floral aroma of chrysanthemum flowers and the mild sweetness of dried longan, both of which have been used in Traditional Chinese Medicine for their health- promoting properties.
Customers flying in Business class will enjoy newly designed starters that embrace an interesting twist on some popular Chinese classics. Among these are drunken prawns with aged Huadiao wine, and shredded chicken and jellyfish salad with sesame dressing.
For the main course, customers can enjoy dishes such as steamed halibut with cordyceps flowers, aged mandarin peel and preserved black olives, which is inspired by the cuisine of Shunde in Southern China. Steaming helps the fish retain its sweet and delicate flavour, while the cordyceps provide a slightly chewy bite.
The barramundi fillets with pickled mustard greens in hot and sour rice noodle soup is another delicious option that is available throughout the flight as a light meal or snack and is a lighter interpretation of Sichuanese spicy and sour poached fish with the addition of silky-smooth rice noodles.
The culinary experience comes to an indulgent finale with a choice of dessert. Standouts include ginger milk pudding that draws from the Cantonese dessert of ginger milk curd or strawberry yoghurt pudding that takes its cue from the sweet, tart Beijing-style yoghurt.