Cathay Pacific has announced a new partnership with Yat Tung Heen. This collaboration promises to redefine inflight dining and delight travelers who seek authentic Cantonese flavors.
Yat Tung Heen earned a Michelin star for its refined take on traditional Cantonese cuisine. The restaurant has led the Hong Kong dining scene since 1990.
Chef Tam Tung has guided Yat Tung Heen’s kitchen for years. He merges heritage recipes with modern techniques and sources exceptional ingredients to preserve each dish’s authentic taste.
Cathay Pacific seeks to capture these elevated flavors for its passengers. Its new “Hong Kong Flavours” menu will arrive in January 2025. The airline designed it to impress Premium Economy and Economy travelers on select flights.
Moreover, this marks the first time Cathay Pacific has teamed up with a Michelin-starred partner for these cabins.
Elevated Tastes for Premium Economy and Economy
Travelers in Premium Economy can indulge in a tantalizing appetizer of smoked duck breast. The dish features pickled mustard greens and galangal for a sharp kick.
This recipe reimagines a classic Chiu Chow-style braised duck.
Next, passengers can choose from three main courses: braised beef brisket and tendon with chu hou sauce, stir-fried seafood, and jade melon with XO sauce.
Finally, guests can savor crispy halibut with supreme soy sauce. This halibut has braised bamboo pith, baby choy sum, and egg-fried rice. The combination of textures makes it an instant favorite.
Economy-class diners also enjoy a dedicated appetizer. They can start with marinated cherry tomatoes flavored with preserved plums.
Meanwhile, they can choose from three main dishes: sweet and sour pork with fresh pineapple, baked chicken with aromatic ginger, and aged mandarin peel.
The chicken includes kai lan and egg fried rice for a wholesome meal. Diners can also try braised duck and taro with pickled plum sauce, which pairs well with garlic broccoli and cauliflower.
A Collaboration Beyond Taste
Cathay Pacific’s mission goes far beyond filling seats. It aims to infuse each journey with Hong Kong’s culinary essence, and this partnership with Yat Tung Heen continues that tradition.
Chef Tam Tung believes in preserving Cantonese heritage while adapting to new horizons. His restaurant has received Michelin recognition for its consistent excellence.
His team is reimagining these dishes for altitude and limited cabin space.
Vivian Lo, Cathay Pacific’s General Manager of Customer Experience and Design, praises these efforts and notes how the collaboration helps travelers taste Hong Kong’s distinct flavors.
Harvey Thompson, Eaton Workshop’s Managing Director, echoes this sentiment. He admires Chef Tam’s pursuit of excellence and applauds the airline’s commitment to sharing Hong Kong’s gastronomic story on a global stage.
Both teams care about every detail. They choose ingredients for peak freshness and design each plate to impress customers seeking an elevated experience.
Furthermore, these carefully tailored menus adapt to cabin conditions. Pressure changes affect how taste buds perceive salt and spice.
Yat Tung Heen fine-tunes recipes to ensure distinct flavors remain bold.
Cathay Pacific extends this project to long-haul flights and includes selected regional routes, such as the Chinese Mainland, Japan, and Thailand—these menus debut in January 2025.
Travelers can expect further upgrades in Premium Economy and Economy cabins. Cathay Pacific continues to improve many aspects of the flying experience, aiming to make every journey memorable.
Yat Tung Heen welcomes this challenge. Chef Tam believes that great food unites people from different cultures. He hopes these dishes spark curiosity about authentic Cantonese fare.
Meanwhile, Cathay Pacific is proud to champion Hong Kong’s finest restaurants. It has worked with leading local establishments, and this new move further demonstrates its devotion to Hong Kong’s culinary identity.
Ultimately, this partnership tells a story of shared passion. It shows how an airline and a restaurant can bring a city’s flavors to life.
They celebrate Hong Kong’s proud traditions by bridging the ground and the skies.
Many travelers crave a sense of home when they fly. Cathay Pacific aims to deliver that sentiment. This fresh menu allows them to experience local comfort even at cruising altitude.
Additionally, the airline respects diverse dietary needs. It offers vegetarian and unique meal options with equal care. Every passenger deserves a thoughtfully prepared feast.
The new collaboration stands out because of its authenticity. Yat Tung Heen prioritizes time-honored cooking techniques. Cathay Pacific showcases these methods on flights that represent Hong Kong’s global reach.
Travel enthusiasts appreciate this boost in culinary offerings. They often compare inflight meals when choosing an airline. This initiative positions Cathay Pacific as a forerunner in inflight gastronomy.
Finally, the partnership represents a seamless blend of tradition and innovation. That balance fuels the evolving face of modern travel. It honors local culture while embracing global tastes.
Travelers can look forward to savoring these menus starting next year. Cathay Pacific and Yat Tung Heen stand ready to elevate every bite.
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About the author
Imran Hassan is a Travel Correspondent at DbdPost.com, specializing in uncovering the vibrant intersection of travel, food, culture, and drinks. With a keen eye for detail and a passion for storytelling, Imran brings unique experiences and flavors from around the globe to inspire and inform readers.
