Cathay Pacific Launches New Inflight Dining Promotion

Hong Kong’s Cathay Pacific Airways has announced the latest incarnation of its popular “Best Chinese Food in the Air”. The new promotion for First and Business Class passengers features dishes from the famed Yung Kee Restaurant, one of Hong Kong’s most famous and iconic restaurants awarded a star by the world-renowned Michelin Guide for its culinary excellence.


The airline will offer around 30 of Yung Kee’s favorites on its inflight menus from now to 30 April 2010 for all outbound flights from Hong Kong. Amongst the dishes passengers can sample onboard are the Braised Goose and Taro in Plum Sauce, Steamed Sliced Chicken with Jinhua Ham and Bamboo Shoot, Abalone with Goose Liver Roll, Sauteed Prawn in Kung Po Sauce, Steamed Cod Fillet in Golden Bean Sauce and the Steamed Chicken and Goose Liver Sausage on Rice.


Accompanying the dishes is a selection of 40 fine wines onboard, ranging from rare vintages produced in France and Italy to New World wines from the vineyards of Australia, New Zealand, South Africa and the USA. For passengers preferring a non-alcoholic beverage, Cathay Pacific also offers freshly brewed coffees and teas on each flight.


The latest promotion marks the fourth time Cathay Pacific is collaborating with Yung Kee to bring the latter’s gourmet dishes to the air. Introduced in 2000, the “Best Chinese Food in the Air” concept has over time, improved the variety and quality of Chinese cuisine served onboard the airline’s flights, as well as help cement Hong Kong’s position as one of the world’s gourmet capitals.


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