For the next few months, business class passengers will have the option of slow cooked pork with preserved Hakka mustard greens, wok-fried chicken with black bean or Hong Kong-style curry prawns. The new dishes will be paired with a traditional rice bowl served in a freshly designed tableware.
Meal options in economy are still the normal beef, pork or fish option, but with a lot more flair. Refreshed dishes include braised fish with ginger, spring onion and mushrooms, braised beef in chu hou sauce on a bed of rice or braised minced pork with eggplant in a mild chili sauce with rice.
After October, the menus will be expanded to offer more traditional Chinese and Hong-Kong fare. The new dining options will be first introduced on long-haul flights and then gradually phased into the shorter regional flights in November.
[Photo: Cathay Pacific]