Cathay Dragon Enhances its Hong Kong Delights Menu

Cathay Dragon customers can now enjoy an array of local delicacies onboard selected flights, as the airline launches the latest edition of its Hong Kong Delights inflight menu.

The new menu has been inspired by Hong Kong’s “cha chaan teng” culture and features four Hong Kong favourites, including puff pastry egg tart, pineapple bun with butter, cocktail bun, and Hong Kong-style milk tea.

The “Hong Kong Delights” menu was first introduced in 2011. From March 16 to May 15, 2017, puff pastry egg tarts and pineapple bun with butter will be served to First and Business Class passengers on selected flights to Beijing and Shanghai, while customers across all travel classes can enjoy Hong Kong-style milk tea on most flights originating in Hong Kong. First Class passengers on selected flights to Beijing and Shanghai also can also choose to sample an iconic sweet coconut-filled pastry, cocktail bun.

Committed to providing passengers with a high-quality and wide-ranging inflight dining experience, the airline’s catering team constantly explores new and innovative culinary techniques. The team has adjusted the cooking processes and refined the recipes of the puff pastry egg tarts, pineapple buns and cocktail buns, to keep the delights’ authentic flavours and textures. The popular “chilled milk tea” is from Tai Hing Restaurant chain, which is known for its rich flavours and smoothness.

Partnerships with renowned Chinese restaurants and local delicacies have long characterised the dining experience onboard Cathay Dragon flights. Throughout the year, a variety of tasty treats, including traditional Poon Choi, winter melon soup and crab roe dishes, as well as hot pot rice dishes are served.

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