An elevated taste of Hong Kong: Cathay Pacific and Duddell’s unveil a new inflight menu

Wok-fried prawns, egg fried rice, and a dash of bird’s eye chilli; together, these elements form a dish that perfectly captures the tastes and textures of Hong Kong’s celebrated cuisine. It’s just one highlight from the new “Hong Kong Flavours” inflight menu from Cathay Pacific and Michelin-starred restaurant Duddell’s , arriving on board this July.  

Since the launch of our partnership with Duddell’s in February 2023, First class and Business passengers have been able to enjoy Cantonese fine dining while cruising through the skies on long-haul journeys. Now, following the overwhelmingly positive response to the collaboration, we’re delighted to introduce a new line-up of Hong Kong-inspired dishes, each one carefully crafted to impress and satisfy. 

Just like the last, this new menu is designed to celebrate the city’s heritage, diversity and ingenuity, incorporating authentic Cantonese specialties as well as putting a refined spin on classic Chinese comfort dishes. Passengers flying in First class and Business cabins can look forward to delicious main courses including braised chicken with abalone, sea cucumber and matsutake mushrooms, as well as pan-fried crab meat and scallop cakes with Yunnan ham, served with salted fish and vegetable rice.

High-altitude dining is a fine art, one which Cathay Pacific has embraced as a cornerstone of our initiative to raise the bar for customer services – from sourcing more sustainable seafood to curating thoughtful wellness menus and serving freshly brewed coffee. In addition to our ongoing partnership with Duddell’s, we've also teamed up with another acclaimed JIA Group institution: French restaurant  Louise, to offer passengers a fresh take on traditional French cuisine.

Of course, when it comes to developing or updating a menu, every element is scrutinised in minute detail. Each dish must be perfect and remain so through challenges like turbulence, while also being practical to prepare and serve when taking into account limited cooking facilities and manpower. And above all: will it taste amazing, 30,000 feet in the air?

Rising to the challenge 

Bernard Mills, Cathay Pacific’s Head of Dining and Hospitality, describes how the Duddell’s partnership reflects a shared ethos of impeccability. “Duddell’s sources ingredients that make a dish stand out and prepares it with time-honoured techniques that enhance the flavours. The care and passion that went into ensuring each dish leaves a lasting impression is aligned with what Cathay Pacific strives to deliver every day.”

Flavour is one of the most difficult elements to get right when designing dishes for inflight dining. At altitude, reduced humidity and lower air pressure impair flyers’ sense of smell and the sensitivity of tastebuds, dulling their abilities to discern flavour. To counteract this, everything is designed to be just a touch saltier, spicier and sweeter than the dishes that would be served in a restaurant.

More than 40 meals go out per flight across the First class and Business cabins, and passengers can pre-book their choice. 

Cooking methods on a plane are limited, and dishes are designed to be heated in about 20 minutes: the bulk of preparation is carried out on the ground in Cathay Pacific’s kitchens near Hong Kong International Airport. Cost and sourcing are important considerations, as is ensuring ingredients have a wide appeal and spice levels are appropriate. 

Dishes that make the grade include appetisers such as soy-braised abalone with tofu salad, and Sichuanese pork slices with garlic and five-spice vinaigrette. The desserts are simple yet delectable, featuring hawthorn jelly with Chinese yam, as well as osmanthus and oolong tea jelly, to conclude your meal on a sweet note. 

All Cathay Pacific menus are meticulously refined and presented for internal tastings a minimum of three times before they are cleared for launch, but the Duddell’s dishes served on Cathay Pacific flights have set a new standard for how sophisticated dining can be translated in the air: elevating passengers’ experiences while showing off the best of Hong Kong cuisine.

Mills adds, “We’re thrilled to bring more authentic Hong Kong flavours to our travellers, from those looking for a taste of home to those with adventures in their hearts.”

With the next iteration of the Cathay Pacific x Duddell’s inflight menu about to take flight, what other dishes can passengers wrap their taste buds around? There’s only one way to find out: in a First class or Business seat, high above Hong Kong.

The latest Duddell’s x Cathay Pacific menu is now available in First class and Business on selected long-haul flights departing from Hong Kong (excluding flights to Dubai and Riyadh).

Learn more about our inflight dining partnerships here.

This story was originally published in February 2023 and updated in July 2025.