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Cathay Pacific brings in new Chinese meals Hong Kong departing flights on Cathay Pacific Airways will have a new selection of 30 recently developed authentic Chinese menu items. Among them are Hundred Treasure Duck (braised duck stuffed with glutinous rice) Shanghainese Braised Pork Meatball with Pak Choy and Braised Pork Belly Dongpo Style. The first of the new meals were boarded August 1 and will be available in first and business class. Cathay Pacific worked with its culinary advisor Annie Leong. “Inflight dining is an integral part of the travel journey and we are committed to offer a dining experience that would make our passengers feel at home,” says Quince Chong, Cathay Pacific’s director of service delivery. The new menus come on the heels of a new line of cocktails that were introduced in the spring following a competition by the Hong Kong Bartenders Association. The Cloud 9 blend of vodka, fresh lemon and mint and the Rosemary made of sour plum tea, honey and lemon juice became the airline’s signature drinks this year.
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