Cathay Pacific has announced a partnership with Michelin-starred restaurant Yat Tung Heen to elevate the inflight dining experience for its Premium Economy and Economy class customers.
The 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 Premium Economy and Economy class passengers on selected flights departing from Hong Kong, debuting with all long-haul and selected regional destinations, such as the Chinese mainland, Japan and Thailand.
This partnership is part of Cathay Pacific’s broader effort to continually enhance the overall inflight experience in its Premium Economy and Economy cabins, which comes with other exciting upgrades that will be introduced progressively.
“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,” Cathay general manager customer experience and design, Vivian Lo, said.
“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.”
Eaton Workshop managing director, Harvey Thompson, said: “This exciting collaboration between Eaton HK’s Michelin-starred Cantonese restaurant, Yat Tung Heen, and Cathay Pacific is testament to Chef Tam Tung’s talent and perseverance. Chef Tam has been a beloved figure in the Hong Kong culinary community for decades, celebrated for his dedication to simultaneously preserving and innovating Cantonese cuisine.
“Through this collaboration, we are delighted to offer Cathay Pacific customers a true taste of Hong Kong, showcasing the rich flavours and heritage that define our city. It’s an honour to share Chef Tam’s creations with travellers from around the world, bringing them an authentic dining experience that reflects the essence of our city.”
Yat Tung Heen head chef, Tam Tun, said he looked forward to more travellers being able to experience the signature flavours of the restaurant.
“In my years as head chef of Yat Tung Heen, we have always strived to deliver a Michelin-worthy dining experience to our guests with the best possible ingredients,” he said. “To see this legacy extend to the skies with an iconic airline such as Cathay Pacific is very exciting.
Premium Economy
Premium Economy customers’ culinary journey 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.
Customers can also choose from an 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, egg fried rice tantalises the taste buds with a medly 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
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.
For a more indulgent option, customers can enjoy the braised duck and taro with pickled plum sauce, garlic broccoli and cauliflower, steamed jasmine rice, inspired by a Cantonese classic. This dish features duck braised in a piquant sauce made from preserved plums, ginger, and chili, 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.
