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. Recently, we’ve partnered with Michelin-starred restaurants such as Duddell’s and Yat Tung Heen to bring authentic Cantonese cuisine to our passengers. And now, we are excited to unveil Chinese Classics: a new menu spotlighting distinctive regional delicacies found across the Chinese Mainland.

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 will be 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.”  

First in our lineup of Chinese Classics are three dishes that exemplify the bold tastes of Sichuan cuisine. The hot and sour fish fillets are coated in a zesty sauce, with pickled mustard greens adding a tangy bite. Then there’s the Sichuanese spicy wok-fried chicken with chilli, served with celtuce and potato rice. “It’s a fiery and aromatic classic that perfectly captures the spicy and numbing allure of Sichuan cuisine,” says Hui. 

In June, we’ll serve spicy stir-fried pork collar with garlic sprouts and pickled chilli. The pork slices are tender and juicy, while the tangy pickled red chilli adds a bright kick of heat.

Fujian cuisine is the highlight of our summer menu. In July, tuck into the eight treasures glutinous rice with crab meat. “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 brings 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. 

In autumn, relish the umami richness of Jiangsu cuisine. Served in September, the braised duck with red fermented rice sauce has a savoury aroma and depth of flavour that will satisfy any gourmet. Available in October, the braised prawns with dried shredded tofu and Chinese ham exemplify a harmony of contrasts. 

Our Chinese Classics are perfectly complemented by a selection of Chinese wines and JING teas. “Our meticulously curated tea and wine pairings create a more holistic and elevated dining experience,” Hui says. Grace Vineyard’s fruity Tasya’s Reserve Marselan 2022 pairs beautifully with our spicy Sichuanese dishes, while the winery’s crisp Tasya’s Reserve Chardonnay 2021 enhances the complex flavours of our Fujian classics. ​For those who prefer non-alcoholic beverages, we recommend JING’s fragrant Jasmine Spring Tips for May and June, and a refreshing Iron Buddha for July and August. 

The months thereafter promise still more enticing delicacies. So next time you fly with us to the Chinese Mainland, order from our new Chinese Classics menu and experience the region’s rich culinary heritage.