Cathay Pacific Airways has refreshed its ‘Hong Kong Flavor’ collaboration menu with the Michelin-starred Cantonese restaurant Duddell’s.
This is offered on some of the long-haul first and business class routes originating from Hong Kong. The collaboration with Duddell’s, which started in February 2023, focuses on offering onboard a range of specialty dishes from various parts of China and refined traditional cuisine under the ‘Hong Kong Flavor’.
In first class, starters include a terrine of aged pork, boiled and pressed, thinly sliced and served with a sweet and spicy sauce made from Chinese black vinegar, inspired by a specialty dish from Zhenjiang city, Jiangsu province, China. Main dishes offer a choice between a traditional Teochew dish of tender abalone and chicken cooked with Sichuan pepper, soy sauce, and fish sauce in ‘Abalone and Chicken Sauté with Greens’, or ‘Layered Steamed Cod, Jinhua Ham, and Mushrooms’ for a velvety smooth texture providing a luxurious taste experience, accompanied by side dishes of ‘Steamed Winter Melon Roll’ and ‘Salted Fish and Vegetable Rice’. Desserts include ‘Black Sesame Tart with Tofu Ice Cream’.
In business class, appetizers feature ‘Sichuan-Style Poached Chicken with Sesame Chili Sauce’, also known as “mouth-watering chicken”, a soft-boiled chicken served with a rich chili sauce made from sesame and chili pepper, giving it a spicy and fresh finish. Main dishes include ‘Pork Ribs with Hawthorn and Green Apple’ coated in a sweet and spicy sauce made from fresh hawthorn berries and apple cider vinegar, or ‘Beef Stewed in Port Wine and Tomato Paste’. Desserts offer ‘Red Bean Tofu Pudding’.
