Mott 32’s sophisticated Chinese cuisine has landed at The Pier, First

For many travellers, food is a vital pre-flight ritual. Perhaps you like to unwind with comfort food or savour a last taste of home before your departure. You may enjoy pausing for a light refreshment, or lingering over a refined three-course meal. Whatever your preference, we strive to bring every passenger a memorable dining experience at The Pier, First – and our latest collaboration with Mott 32 promises just that.

This month, we unveiled a new menu created in collaboration with Mott 32, bringing the celebrated restaurant’s unique take on Chinese cuisine to our First class lounge at Hong Kong International Airport. Comprising an amuse bouche, apéritif, starter and main course, the menu reflects Mott 32’s knack for unexpected flavour combinations and its commitment to fresh, locally sourced ingredients.

“Partnering with Cathay Pacific was a natural decision for us, as both brands are united by a commitment to excellence, a focus on quality, and a deep respect for Asian traditions,” says Xuan Mu, co-founder and group CEO of Mott 32’s parent group, Maximal Concepts. “Together, we strive to elevate the traveller’s journey by offering a sophisticated culinary experience that is warm and steeped in heritage.”

“Mott 32 is an iconic Hong Kong-grown restaurant that has expanded worldwide,” says Bernard Mills, Cathay’s Head of Dining and Hospitality. “We’re thrilled to partner with a Hong Kong success story that not only produces great Cantonese cuisine but also incorporates regional Chinese flavours.”  

Available alongside our regular à la carte menu at The Pier, First, Mott 32’s specials will rotate regularly over the next few months to keep the dining experience fresh for our guests. To ensure a variety of aromas and textures, our culinary team and the chefs at Mott 32 carefully considered the ingredients used throughout the menu and sought to create a point of difference for each dish.

At the heart of Mott 32’s culinary philosophy is the balance between authenticity and innovation. According to Group Executive Chef Lee Man-sing, the restaurant is dedicated to “time-honoured recipes” yet open to “modern interpretations”.  

You’ll experience this contrast from the very first bite of the amuse bouche: crispy mushrooms with green beans and sesame. The mushrooms are tossed in a glossy sauce that is both sweet and savoury, creating a harmony of flavours that is characteristic of Chinese cuisine.

The amuse bouche is complemented by our Hong Kong Iced Tea, a refreshing apéritif that blends tea, blackcurrant and a dash of tequila mellowed by Lillet Blanc. Basil seeds add textural interest to this unique concoction. 

A plant-forward dish is the chilled tofu, inspired by the classic street food found in bustling Chinese markets. Mott 32 and Cathay elevate it with a rich roasted green chilli sauce that packs a punch.

Two starters pay homage to the rich tradition of Sichuan cuisine, beginning with the free-range chicken with Sichuan peppercorns and chilli sauce. This dish elicits a delightful variety of sensations, from the numbing tingle of the peppercorns to the fiery kick of the chilli sauce and the crunch of crushed peanuts. Meanwhile, the moreish Sichuan-style dumplings feature a delectable filling of minced pork seasoned with a warming blend of traditional spices. They are coated in aromatic chilli sauce and topped with fresh scallions and sesame.

A delectable main course is the crispy black cod, which is influenced by the robust flavours of Hong Kong-style typhoon shelter cooking. Each bite reveals a burst of garlic and chilli that intensifies the buttery taste of the flaky fillet.   

Don’t miss the braised wagyu beef cheek with aged tangerine peel, too. The richness of the tender braised beef is enhanced by the zesty citrus of the sauce. As Chef Lee says, “The combination of flavours – including a hint of chilli and the aromatic essence of tangerine – makes it a must-try.”  

Fans of seafood will love the juicy pan-fried prawns, which showcase the vibrant yuxiang-style of cooking. A blend of salted fish, shrimp paste, garlic and chilli brings out the natural sweetness of the prawns, while pickled ginger and fermented chilli bean paste provide depth and contrast. 

“The excellent variety of dishes produced through this partnership gives our passengers something exciting to look forward to each time they visit our our lounge,” says Mills. “We hope travellers see that there is an interesting story behind the curation of our dishes and feel the uniqueness and magic of what we offer at The Pier, First.” 

Learn more about Cathay’s inflight dining partnerships here.