Cathay Pacific Airways collaborates with Mott 32, a contemporary Chinese fine-dining restaurant under the award-winning dining group Maximal Concepts, to launch an array of new dining options for passengers starting from September, providing travellers with an enhanced Chinese dining experience on board.
The new menu features a selection of the restaurant’s most popular dishes, including crispy triple cooked US Black Angus beef short ribs. Using only the finest ingredients and marinating the ribs overnight, Chinese group executive chef Lee Man-Sing creates a dish that bursts with complex flavours. Other renowned dishes on the menu include slow cooked sticky Iberico pork in white turnip cake, and Chicken with salted lemon, which offer a taste of Hong Kong.
Passengers in all classes on selected flights from Hong Kong to long-haul destinations including Australia, Europe and North America will be able to enjoy the exclusively designed menu.
As Hong Kong’s home carrier, Cathay Pacific takes particular delight in its Chinese dining offerings and aims to continually improve the range and quality of Chinese food served on its flights. In view of Mott 32’s “East meets West” dining ethos, the airline has joined hands with the restaurant to create an inspired food experience for travellers across all classes and to showcase the brands’ Asian heritage.
“In order to provide the best possible in-flight dining service, we have been on the lookout to adopt new culinary collaborations to enhance our in-flight menus. We are now very pleased to announce the joining of hands with Mott 32 to introduce a selection of its best Chinese dishes for our passengers to enjoy in the air,” says Cathay Pacific’s head of catering, Aaron Claxton. http://www.cathaypacific.com/
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