A celebration of Hong Kong food

We love our home city, so it’s important to us to champion the best Hong Kong cuisine has to offer, whether you’re experiencing Cantonese cuisine for the first time or reconnecting with nostalgic recipes. Crisp egg tarts, heart-warming bowls of wonton noodles and indulgent banquet staples are just some of the traditional snacks and flight meals available onboard our aircraft. “As Hong Kong’s home airline, we place great importance on serving our customers authentic local culinary delights while also showcasing the diverse range of cuisines our city has to offer,” says Vivian Lo, Cathay Pacific General Manager of Customer Experience and Design.

We’ve worked with our restaurant partners, Duddell’s and Mak’s Noodles, to create meals bursting with Hong Kong flavours and creativity. Yum cha – dim sum shared with loved ones – is part of Hong Kong’s cultural DNA, so we’ve incorporated dim sum favourites into our breakfast menu in Economy alongside hearty claypot rice bowls in First class and Business.

Through meticulous attention to detail and dozens of rounds of tasting, the team at Michelin-starred restaurant Duddell’s worked closely with us to create modern Cantonese meals which deliver the same level of quality and ingenuity that the Hong Kong fine-dining institution is known for. In First class, there’s wok-fried lobster in a pepper sauce and Iberico pork simmered in Duddell’s secret Chinese spice blend, followed by delicate chrysanthemum desserts. Meanwhile, sesame sauce-seasoned jellyfish salads and fiery bowls of grouper-topped soup noodles round out our new menu in Business.