Introducing Rosewood Hong Kong’s Michelin-starred flavours at The Pier, First

A well-stocked bar with an on-site mixologist, a generous dining menu, massage services, shower suites with premium bath amenities and more – the offerings at our First class lounge, The Pier, certainly ensure that guests are pampered before their flight.  

We’ve long been collaborating with Hong Kong’s gastronomic titans to craft delicious, meaningful dining experiences onboard our aircraft. Previously, we’ve worked with Louise, Duddell’s, JING Tea, Veda, Pirata and more as part of our “The difference is in the detail” inflight dining initiative to amplify our repertoire of Asian flavours, provide comfort food in the sky, as well create a broader, plant-forward selection of meals for our passengers.  

Now, we aim to take this further on the ground in our new partnership with Rosewood Hong Kong’s much fêted dining establishments, which will be featured on rotation in specially crafted tasting menus at The Pier, First lounge at Hong Kong International Airport (HKIA). With the hotel itself accoladed as the best hotel in Asia and ranked second in the World’s 50 Best Hotels in 2023, this partnership with the industry leader is a distinct, like-minded joining of brands that enhances the refined level of hospitality and dedication to delectable food in our lounge. 

“This collaboration between Cathay' First class lounge and Rosewood – regarded as one of the world’s leading ultra-luxury lifestyle brands – is a unique opportunity to craft new and authentic dining experiences, and showcase the best of both brands,” says Vivian Lo, Cathay Pacific’s General Manager of Customer Experience and Design. 

“Rosewood has an exceptional reputation for delivering luxurious comfort and exquisite culinary offerings with great attention to detail and a commitment to excellence. This dedication to excellence aligns perfectly with our own values, as we strive relentlessly to elevate the standards of hospitality through warm and refined curated experiences,” she says. 

Following the delicious Italian-inspired menu by Rosewood Hong Kong's The Dining Room by BluHouse , guests can now enjoy refined Cantonese cuisine from one Michelin starred restaurant, The Legacy House in a limited-time exclusive tasting menu, alongside specially crafted cocktails by the team at DarkSide – listed in Asia’s 50 Best Bars for three consecutive years (and ranking at no.9 in 2023). The bespoke menu will be available at The Pier, First, until 9 December 2024. 

Menu items are thoughtfully curated to be inclusive of travellers from many walks of life and spotlight traditional southern Chinese cuisine, from the textures of the ingredients and the tanginess of the sauces to the main protein of each dish. The result: flavourful combinations that remain true to Cantonese recipes while being perfectly tailored for the pre-boarding palate. 

Guests can look forward to an appetiser of marinated abalone with tofu in a savoury-yet-sweet brown sauce. While Chinese Executive Chef Li Chi Wai of The Legacy House has chosen abalone for its reputation as a premium ingredient among seafood in Cantonese cuisine, he describes the softness of tofu as making the latter suitable for travellers of all ages – and an ideal medium for the sauce. 

The next course is double-boiled chicken soup with porcini and bamboo pith, which combine beautifully to create a light, almost-sweet flavour. Chef Li attributes his choice of chicken soup not only to its versatility but also its inclusivity when compared with other meat options.  

Following the soup is wok-fried prawns coated in a light batter and dipped in a tangy vinegar sauce, served with a perfectly crisp rice cracker. While Chef Li’s original recipe featured a spicy sauce, The Pier, First’s reimagining forgoes the spice to ensure the sauce is suitable for all palates.  

For dessert, guests can end the meal on a sweet – but not too sweet – note with warm bowl of sweetened black glutinous rice mixed with coconut cream: the perfect light pre-flight treat.    

The special beverage curation by DarkSide revolves around the bar’s chrysanthemum cocktail from The Art of Mahjong cocktail menu, with both alcoholic and non-alcoholic options available at The Bar or to sip while enjoying the new menu in The Dining Room. Mixed with a combination of French liquor and Italian bitters, infused with chrysanthemum buds and honey, the chrysanthemum cocktail is sweet and flowery, almost reminiscent of the eponymous Chinese tea. Meanwhile, the fizzy and refreshing mocktail features lemon and ginger juices with a pinch of citric acid, rounded off with soda water and a salt and sugar rim.  

“We have a natural desire to impart magic to our guests,” Chef Fabian Altabert, Rosewood’s Area Director of Culinary Operations, Hong Kong, Japan and Korea says. "When meticulously selecting dishes for The Pier, First lounge, our utmost priority was to evoke Rosewood’s signature A Sense of Place^® philosophy. This collaboration represents a meaningful partnership between two renowned establishments with headquarters in Hong Kong, dedicated to promoting a sense of Hong Kong.” 

This partnership is part of a continuous endeavour to elevate offerings for our First class passengers and Cathay Diamond members, and will fit seamlessly into our First class lounge experience – which encompasses everything from the understated elegance of its interior, impeccable dining and inimitable service and hospitality. And the secret to great hospitality, as both brands agree, is all about relationships.  

Lo adds, “our guests’ stay at the lounge may be short, but we seek to surprise, delight and create lasting relationships with them through thoughtful touches and memorable moments. These indulgences are what make our guests feel special, and keep them coming back.” 

From now until 9 December 2024, passengers visiting The Pier, First will be able to try the exclusive new set menu at The Dining Room. Learn more about Cathay’s inflight dining partnerships here. 

This story was originally published in March 2024 and updated in November 2024.