The airline has teamed up with community-minded hotel Eaton Hong Kong to offer a Michelin-worthy dining experience at 30,000 feet.

Dishes from Yat Tung Heen served in Cathay Pacific's premium economy class as part of its latest Hong Kong Flavors menu. — A spread of dishes from Yat Tung Heen served in Cathay Pacific’s premium economy class.

If you’re flying out of Hong Kong aboard Cathay Pacific anytime soon, mealtimes may promise a delicious taste of the city’s famed food culture. Thanks to the latest iteration of its Hong Kong Flavors menu, passengers in premium economy and economy class on selected flights will get to savor dishes from one-Michelin-starred restaurant Yat Tung Heen. Located inside the socially conscious Eaton Hong Kong hotel in Kowloon’s Jordan neighborhood, the long-standing Cantonese venue (it opened back in 1990) has maintained its Michelin-star status since 2017.

For the new collaboration, Yat Tung Heen’s head chef Tam Tung has devised a series of special meals. Premium economy flyers can expect an appetizer of smoked duck breast with pickled mustard greens and galangal, inspired by a braised duck dish from the Chaozhou region of eastern Guangdong province. Choices for mains include crispy halibut with salty-sweet supreme soy sauce, bamboo pith, and baby choy sum, served with egg fried rice; and a comforting braised beef brisket and tendon in chu hou sauce made from fermented soybean paste, featuring sides of choy sum and steamed jasmine rice. A third option is seafood flash-fried in a wok with XO sauce on a bed of jade melon and wood ear mushrooms with egg fried rice.

Crispy halibut with supreme soy sauce and braised duck and taro are two dishes included on Cathay Pacific's latest Hong Kong Flavours menu. — *Left to right:* Crispy halibut with supreme soy sauce (premium economy); braised duck and taro in pickled plum sauce (economy).

In economy class, the appetizer is cherry tomatoes marinated in a sauce infused with preserved plums atop lightly pickled radish and carrots. Recalling a signature dish at Yat Tung Heen, the oven-baked chicken steak marinated in aromatic ginger and aged mandarin peel comes served with finely chopped kailan (Chinese broccoli) and egg fried rice. Steamed jasmine rice will accompany two of the other mains: sweet and sour pork with fresh pineapple and bell peppers; and braised duck and taro in a tangy pickled plum sauce with garlic broccoli and cauliflower.

The newest Hong Kong Flavors menu is being rolled out this month on all long-haul services departing Hong Kong, as well as selected regional routes to destinations in mainland China, Japan, and Thailand. Cathay Pacific says it will introduce other upgrades in the premium economy and economy cabins over the coming months.

cathaypacific.com

Dishes from Yat Tung Heen served in Cathay Pacific's economy class as part of its latest Hong Kong Flavors menu. — Economy-class dishes developed by Yat Tung Heen star on Cathay Pacific’s new Hong Kong Flavors menu.

Cathay Pacific is Serving Fine Cantonese Fare from Yat Tung Heen

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