After the successful debut of its collaboration with Hong Kong culinary stalwart Duddell’s in February 2023, Cathay Pacific is collaborating once more with this Michelin-starred restaurant. Together, they present a new series of menus highlighting authentic Cantonese and regional Chinese specialties, alongside elegantly crafted classic comfort dishes. These culinary offerings are exclusively available to Business Class and First Class passengers on select long-haul flights departing from Hong Kong.
Business Class:
Business Class passengers can enjoy on a culinary journey of indulgence. A delightful appetiser awaits with the Sichuan-style poached chicken, famously known as "saliva chicken," where tender chicken is bathed in a flavourful sauce infused with sesame and red chili, offering a tantalizing blend of spiciness, freshness, fragrance, and tenderness.
The main courses are meticulously prepared, with a standout being the braised pork ribs with hawthorn sauce and green apples. This dish features succulent pork ribs fried to perfection and glazed in a sweet and tangy sauce crafted from fresh hawthorn berries and a hint of apple cider vinegar. Alternatively, there's the robust braised beef ribs with port wine, ideal for the winter season. Slow-cooked in port wine and tomato paste, the beef ribs offer a tender and mouthwatering experience, complemented by the crunch of celery and carrots, striking a perfect balance of flavours.
First Class:
First Class patrons embark on a culinary journey starting with a tantalising appetiser of crystal pork terrine with black vinegar, inspired by a Zhenjiang specialty in China’s Jiangsu province. This elegant dish features thinly sliced pork knuckle, cured, boiled, pressed, and adorned with a sweet and tangy sauce crafted from aged Chinese black vinegar.
For the main course, a selection of exquisite options awaits. A rendition of the sautéed abalone and chicken with Sichuan pepper and crispy greens pays homage to the traditional Chiu Chow cuisine. Succulent abalone and chicken are delicately sautéed with Sichuan peppercorns, soy sauce, and fish sauce, accompanied by steamed winter melon rolls and fragrant salted fish and vegetable rice. Alternatively, indulge in the steamed cod fillets with Chinese ham and shiitake mushrooms, featuring velvety steamed cod layered with slices of Chinese ham and mushrooms for a luxurious fusion of textures and flavours.
Passengers flying in First Class and Business Class are able to pre-book their choices.
Read the BusinessClass.com review of Cathay Pacific Business Class
Read the BusinessClass.com review of Cathay Pacific First Class
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