Cathay Pacific Takes Flight with Michelin-Starred Yat Tung Heen
Cathay Pacific is serving up a slice of Hong Kong in the skies, thanks to its new partnership with the Michelin-starred Cantonese restaurant, Yat Tung Heen. Passengers in Premium Economy and Economy classes on long-haul and select regional flights departing from Hong Kong can look forward to a specially curated "Hong Kong Flavours" menu.
This collaboration isn’t just about better inflight meals—it’s about delivering an authentic taste of home. Yat Tung Heen, a beloved institution since 1990 and led by the esteemed Chef Tam Tung, is celebrated for its sophisticated take on traditional Cantonese cuisine. Now, this excellence will be experienced thousands of feet above ground, bringing an elevated dining experience to travellers.
Premium Economy’s Refined Experience
Premium Economy passengers will enjoy a multi-course menu showcasing Cantonese classics with a modern edge. Highlights include a starter of smoked duck breast with pickled mustard greens, a nod to Chiu Chow-style braised duck, enhanced with sweet-sour notes from the pickled vegetables.
For mains, choices include:
- Braised Beef Brisket and Tendon: Tender beef in aromatic chu hou sauce served with jasmine rice. A comforting, flavour-packed option.
- Stir-Fried Seafood with Jade Melon: A medley of seafood in XO sauce paired with egg fried rice, delivering bold umami with a touch of freshness.
- Crispy Halibut with Supreme Soy Sauce: Lightly fried halibut with braised bamboo pith, baby choy sum, and egg fried rice. Perfectly balanced in texture and taste.
Economy’s Thoughtful Menu
Travellers in Economy will enjoy equally impressive dishes. The menu starts with marinated cherry tomatoes infused with Chinese preserved plum for a tangy, refreshing appetiser.
Mains include:
- Sweet and Sour Pork: A Cantonese classic with pineapple and mixed vegetables over jasmine rice.
- Baked Chicken with Ginger and Mandarin Peel: A tribute to Yat Tung Heen’s signature dish, featuring marinated chicken with kai lan and egg fried rice.
- Braised Duck with Taro and Pickled Plum Sauce: Duck in a sweet-tangy sauce, accompanied by taro, garlic broccoli, and jasmine rice.
Bringing Hong Kong to the World
Cathay Pacific’s General Manager of Customer Experience, Vivian Lo, explains, “We want travellers to experience the essence of Hong Kong through every detail of their journey, and there’s no better way to do that than with dishes crafted by a Michelin-starred institution like Yat Tung Heen.”
Chef Tam Tung shares his excitement about taking his restaurant’s legacy global: “It’s an honour to share our flavours with the world, bringing a piece of Hong Kong to travellers everywhere.”
For Melburnians planning their next escape, this partnership is another reason to keep Hong Kong on your travel radar. Whether you're a seasoned foodie or just looking for an excuse to explore, Cathay Pacific’s dedication to elevating its inflight dining experience ensures that your journey begins the moment you take off. Pair this with Hong Kong’s vibrant food scene, and you’ve got the perfect excuse for a mid-year getaway.
Cathay Pacific is serving up a slice of Hong Kong in the skies, thanks to its new partnership with the Michelin-starred Cantonese restaurant, Yat Tung Heen. Passengers in Premium Economy and Economy classes on long-haul and select regional flights departing from Hong Kong can look forward to a specially curated "Hong Kong Flavours" menu.