Cathay Pacific has partnered with Eaton HK’s Michelin-starred Cantonese restaurant Yat Tung Heen to elevate the inflight dining experience.

The new collaboration builds upon the airline’s partnerships with esteemed Hong Kong restaurants that share its commitment to providing customers with dining experiences of the finest quality.

Led by celebrated chef Tam Tung, Yat Tung Heen has been a beloved Hong Kong dining institution since 1990. The restaurant specialises in traditional yet refined Cantonese fare that highlights the natural flavours of ingredients. The exclusively crafted inflight menu brings together a selection of exquisite local dishes for customers travelling in Premium Economy and Economy classes on selected flights departing from Hong Kong starting this month, debuting with all long-haul and selected regional destinations, such as the Chinese Mainland, Japan and Thailand.

“Teaming up with Yat Tung Heen, a culinary powerhouse in its own right, allows us to transform our inflight dining experience into something even more memorable for our customers,” says Cathay General Manager Customer Experience and Design Vivian Lo. “We are thrilled to bring this elevated experience to our customers in Premium Economy and Economy, especially since it is our first time partnering with a Michelin-starred restaurant for our menus in these cabins. Our hope is to enrich every traveller’s journey by giving them a taste of our home city’s unique and iconic flavours, brought to life by the culinary craftsmanship of Cathay Pacific and Yat Tung Heen.”

Premium Economy

Premium Economy customers’ culinary journey with Cathay Pacific begins with the smoked duck breast with pickled mustard greens and galangal as an appetiser. The dish draws inspiration from Chiu Chow-style braised duck, reinterpreted with the sweet-savoury tartness of the pickled vegetables that cuts through the richness of the tender duck slices.

Up next, customers can choose from a delightful array of main courses. A staple of Cantonese cuisine, the braised beef brisket and tendon with chu hou sauce, choy sum and steamed jasmine rice is comfort food at its finest, featuring tender morsels of beef in a rich and aromatic chu hou sauce made from fermented soybean paste as the star of the dish.

The stir-fried seafood and jade melon with XO sauce and egg fried rice tantalises the taste buds with a medley of seafood flash-fried in the wok with flavourful XO sauce. The addition of juicy jade melon and wood ear mushrooms offers a light and delicate counterpoint.

Equally delectable is the crispy halibut with supreme soy sauce, braised bamboo pith with baby choy sum, egg fried rice. The dish showcases fillets of halibut lightly fried until crispy and golden on the outside while remaining moist and flaky on the inside. Supreme soy sauce is added to give a perfect balance of saltiness and sweetness, enhancing the fish’s natural flavours.

Economy

For appetisers, Economy class customers can look forward to the marinated cherry tomatoes with preserved plum, which spotlights cherry tomatoes that have been marinated in a sweet and tangy sauce infused with Chinese preserved plums. A base of lightly pickled radish and carrots adds a delightful contrast to the plump and juicy tomatoes, setting the tone for the main course that follows.

Customers can savour a wide selection of enticing main courses, each meticulously crafted to make their meal one to remember. Luscious yet comforting, the baked chicken with aromatic ginger and aged mandarin peel, kai lan and egg fried rice pays homage to one of Yat Tung Heen’s signature dishes. This rendition features boneless chicken steak marinated in fresh aromatic ginger and aged mandarin peel, imparting a zesty sweetness. Oven-baked until juicy and golden, the chicken is served with finely chopped kai lan and egg-fried rice. ​ ​

Meanwhile, the sweet and sour pork with fresh pineapple, mixed vegetables and steamed jasmine rice is sure to evoke fond memories of hearty Cantonese goodness. This tried-and-true recipe comprises tender chunks of deep-fried pork, fresh pineapples and mixed bell peppers glazed in a vibrant sweet and sour sauce that coats every component of the dish.

For a more indulgent option, customers can enjoy the braised duck and taro with pickled plum sauce, garlic broccoli and cauliflower, and steamed jasmine rice, inspired by a Cantonese classic. This dish features duck braised in a piquant sauce made from preserved plums, ginger, and chilli, with taro included for added depth to create a delightful interplay of sweet, tangy flavours and tender textures. Complete with broccoli and cauliflower sauteed in garlic and steamed jasmine rice, this dish rounds out a satisfying meal.

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