12 September 2012, Hong Kong – Hong Kong flag carrier Cathay Pacific recently introduced authentic Chinese recipes with traditional tastes in their new “Cathay Pacific Signature Chinese Dishes” on its inflight menu. The menu has been specially created to be enjoyed in the aircraft cabin environment.
These new dishes are being served on Business, Premium Economy and Economy class on selected long-haul destinations from Hong Kong. Six selected services are being served from August to October. The slow cooked pork with Hakka mustard greens; wok-fried chicken and black bean and Hong Kong-style curry prawn will be served to Business and Premium Economy Class passengers while Economy Class passengers get braised fish with ginger, spring onion, mushroom and steamed jasmine rice; braised beef in chu hou sauce on steamed jasmine rice; and braised minced pork with eggplant in mild chilli sauce on steamed jasmine rice.
Cathay Pacific also recently introduced new tableware including rice served in a traditional rice bowl in Business Class and main hot entree is presented in a china serving dish in Premium Economy Class.
Cathay Pacific prides itself in its inflight meals. In fact, the economy class inflight meals on board Cathay Pacific has to be my personal favourite amongst the regional airlines in Asia. The steamed jasmine rice served on board is always fragrant, slightly sticky, soft and warm which is the way I like it. No wonder Cathay Pacific recently bagged the “Best Airline – Food and Wine” in the Frequent Business Traveler GlobeRunner Awards.