Cathay Pacific’s partnership with Yat Tung Heen brings classic Cantonese cuisine to the skies

Aromatic marinades, refined house-made condiments, tender braised meats that melt in your mouth: these are just some of the culinary masterstrokes that have earned Yat Tung Heen its Michelin star. Led by the venerable Tam Tung, this establishment in Hong Kong’s Eaton Hotel is known for its exquisite Cantonese fare. And now, you can taste Chef Tam’s creations with Cathay Pacific on board selected flights from Hong Kong.

The new inflight menu is part of our “Hong Kong Flavours” portfolio, a uniquely Cathay offering that delights customers with iconic, quality dishes from our home hub. “Yat Tung Heen shares our vision when it comes to celebrating Hong Kong and Cantonese food,” says Bernard Mills, Cathay’s Head of Dining and Hospitality. “There’s a real focus on authenticity and quality that we want to give to our customers.”

After having partnered with other Michelin-starred restaurants, such as Duddell's and Louise, on meals in First class and Business, we next decided to embark on a new collaboration for our Premium Economy and Economy passengers. “At Cathay, every journey is special, and we want to create a memorable dining experience for each customer across all cabins,” Mills adds. 

Serving meals in Premium Economy and Economy comes with a particular set of challenges, especially when it comes to producing dishes at high volumes and reheating all the meals inflight. “It’s much more difficult to execute a consistently exceptional dining experience in Economy than in the front-end cabins or our lounges,” Mills explains. “It was really special to be able to find a partner that wanted to understand our operation and create something amazing.”

Collaborating with our culinary teams, Yat Tung Heen rose to the challenge and devised a selection of delicious appetisers and mains for each cabin. “Working with Yat Tung Heen sparked inspiration and creativity,” says Verena Hui, Assistant Manager for Inflight Dining and Hospitality at Cathay. “Together, our teams shared ideas about cooking techniques and ingredients to incorporate into our dishes.”

A standout for both Hui and Chef Tam is the Economy class appetiser: chilled marinated cherry tomatoes with preserved plum. “The recipe for Cathay took a long time to perfect,” says Chef Tam. “It’s based on a refreshing starter at Yat Tung Heen, and we had to adjust the sauce to achieve the perfect blend of sweet and tangy.” After all, your taste buds change at 35,000 feet, and so every dish had to be individually tweaked for maximum effect in the skies.

In Premium Economy, the appetiser is inspired by Chiu Chow-style braised duck. Slices of smoked duck breast are paired with crunchy pickled mustard greens marinated in galangal spice.

Several of the main courses are adaptations of Yat Tung Heen’s signature dishes, says Chef Tam. Fan favourites include the baked chicken with aromatic ginger and aged mandarin peel, available in Economy, and the stir-fried seafood and jade melon with XO sauce in Premium Economy.

Popular Hong Kong staples are on the menu too, such as braised beef brisket and tendon with chu hou (fermented soybean) sauce. “This warming dish in Premium Economy is perfect for the cold winter weather,” says Chef Tam. Also on the Premium Economy menu is the crispy halibut with supreme soy sauce, braised bamboo pith, baby choy sum and egg fried rice. 

A delightful addition to the Economy menu is gu lou yuk, sweet and sour pork drenched in a sticky orange glaze with fresh pineapple and mixed bell peppers. A classic served in neighbourhood eateries and upscale restaurants alike, this dish is sure to be a hit with travellers from Hong Kong and elsewhere. Another highlight is the braised duck and taro with pickled plum sauce, inspired by a Cantonese favourite. The main course is accompanied by broccoli and cauliflower sautéed in garlic, and a bed of fluffy steamed jasmine rice. 

“Hong Kong’s food culture is exquisite and diverse,” says Chef Tam. “We hope that as travellers savour these delicious Cantonese dishes, they are brought closer to our culture.” 

Get a taste of Yat Tung Heen’s culinary expertise on selected flights from Hong Kong, starting from January 2025.