Cathay’s new Chinese Classics menu spotlights diverse regional delicacies

At Cathay, we take pride in serving exquisite inflight meals that celebrate the diverse flavours of our home city, as well as the destinations in our network. That’s why we partnered with Hong Kong Michelin-starred restaurants such as Duddell’s and Yat Tung Heen to bring authentic Cantonese cuisine to our passengers. Earlier this year, we unveiled Chinese Classics, a new menu spotlighting distinctive regional delicacies.

Launched in April, the Chinese Classics portfolio is available in Business cabins on selected flights from Hong Kong to the Chinese Mainland. Destinations include Beijing, Shanghai, Qingdao, Xi’an, Chongqing, Hangzhou, Nanjing, Chengdu, Zhengzhou and Ningbo.

The menu was carefully curated to showcase the best of the Eight Great Cuisines of China. From Sichuan and Fujian to Shandong and Zhejiang, regions are featured on a rotational basis, offering passengers a fresh selection of dishes every two months.  

“Chinese Classics takes our passengers on a gastronomic journey that reflects the rich culinary tapestry of China,” says Verena Hui, Cathay’s Assistant Manager for Inflight Dining and Hospitality. “We wanted to highlight lesser-known gems and deepen appreciation for unique regional Chinese cuisines.”  

Cathay’s culinary team conducted thorough research to identify popular dishes that are representative of these regions. “The selected recipes are steeped in cultural heritage, featuring authentic regional ingredients and distinctive flavours,” Hui says. “We also refined the recipes to cater to altered taste sensitivity at high altitudes, balancing spices and aromatics to keep flavours vibrant.”   

This autumn, the menu relishes the umami richness of Jiangsu cuisine. September’s standout braised duck with red fermented rice sauce has a savoury aroma and depth of flavour that will satisfy any gourmet, while October’s braised prawns with dried shredded tofu and Chinese ham exemplify a harmony of contrasts. 

This November, you’ll be able to enjoy Ningbo braised fish with rice cakes, broccoli, wild greens and dried baby shrimp rice. In December, the menu features Hangzhou braised chicken with Yunnan ham, red dates and lotus seeds – a dish inspired by the classic Fortune Chicken.

Our Chinese Classics are carefully complemented by a selection of Chinese wines and complimentary brews from JING Tea. “Our meticulously curated tea and wine pairings create a more holistic and elevated dining experience,” Hui says. We recommend pairing our winter dishes with the Kanaan Winery Riesling, Ningxia, 2023; or JING’s fragrant Dragon Well tea.

We’ve continued to elevate our Chinese Classics dishes since our April launch menu, which exemplified the bold tastes of Sichuan cuisine. “From hot and sour fish fillets to wok-fried chicken with chilli, we chose to spotlight fiery and aromatic classics that perfectly capture the spicy and numbing allure of Sichuan cuisine,” says Hui. 

Fujian cuisine was the highlight of our summer menu, with the eight treasures glutinous rice with crab meat being a passenger favourite. “This standout dish delights the eye and palate with its vibrant array of ingredients from the mountain to the sea, including chicken, crab, conpoy, red dates and pearl barley,” says Hui. August brought Minnan braised herbal beef to our menu. For this hearty main, beef ribs are simmered in a delicious savoury broth infused with a blend of medicinal herbs and spices.

To learn more about how we craft our Chinese Classics, from perfecting recipes to preparing hundreds of meals at our dining facility, explore our three-part documentary on the inflight entertainment system. 

On the ground, we’ve also partnered with the Black Pearl Restaurant Guide to create Chinese Classics Selected Restaurants, a shortlist of 17 renowned establishments across 11 cities, each offering authentic and memorable dining experiences. These recommendations are available on the Dianping app – simply click here  to see the full list.

So whether it’s in the air or after you land, you can look forward to savouring authentic Chinese flavours the next time you fly with us to the Chinese Mainland. 

This article was first published in June 2025 and updated in October 2025.