Cathay Pacific is elevating its economy class inflight dining experience with an exciting new menu developed in collaboration with Hong Kong’s most dynamic food and hospitality group, Black Sheep Restaurants.
Starting November, passengers travelling in economy class on flights from Hong Kong to long-haul destinations can enjoy dishes created by the restaurant group’s expert chefs that are inspired by popular dishes from across its portfolio of restaurants. Meals will rotate on a regular basis and the new menus will also extend to regional routes at a later stage.
Black Sheep Restaurants boasts two Michelin stars across its 24 restaurants and the new dishes, curated specially for Cathay Pacific, have been designed with the modern traveller in mind, opening them up to new cuisines.
“We’re delighted to be partnering with Black Sheep Restaurants, bringing together two Hong Kong-based companies who share a similar passion for innovation and world-class hospitality,” says Cathay Pacific general manager Customer Experience and Design Vivian Lo. “Our home city has a food culture that is both eclectic and vibrant, and this new menu celebrates that with dishes spanning a multitude of different cuisines. Not only does it build on our core of authentic, heart-warming classics from our Hong Kong Flavours concept that rolled out earlier this year, it also adds a whole new dimension to the quintessentially ‘Hong Kong’ culinary experience our passengers can look forward to every time they fly with us.”
Cathay Pacific’s new economy class menu is inspired by South Asian favourites from New Punjab Club, Hotal Colombo and Rajasthan Rifles; Vietnamese from Chôm Chôm and Le Garçon Saigon; and flavours from Hong Kong institutions such as Osteria Marzia, Buenos Aires Polo Club and Maison Libanaise.
Appetisers focus on bright, fresh flavours and unique ingredients, and include shredded chicken and cabbage salad with nuoc cham dressing, a twist on the iconic Vietnamese goi ga salad; corn, shrimp and chipotle salad with lime vinaigrette and coriander cream; and bean salad with chipotle aioli and BBQ chicken.
Meanwhile, mains have been designed to encapsulate wholesome and delicious comfort food, with highlights including hearty braised beef in red wine with green beans and lemon gremolata; tarragon chicken with smashed mint peas and potato mash; and Mexican pulled pork with spice roasted pumpkin and brown rice. The menu also includes a selection of exciting meat-free options for passengers to enjoy, including Sicilian-style penne alla norma with eggplant, ricotta and basil; and vegetarian classic broccoli mac and cheese.
Cathay Pacific continually invests in its customer experience offering and is rolling out a number of exciting enhancements covering everything from soft products to inflight entertainment. Economy class travellers can also for the first time enjoy Cathay Pacific’s own locally brewed Betsy Beer, which recently made a spectacular return with a new look and flavour, and is now being served on all long-haul flights to passengers in every class.
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