Jump to main content
Procuramos ofrecerle la mejor experiencia posible, pero también deseamos respetar su privacidad. Al hacer clic en “Acepto”, usted está de acuerdo con nuestro uso de cookies, que nos ayuda a proporcionarle una información más personalizada. Si desea desactivar esta función u obtener más información sobre nuestra política, consulte nuestra Política de cookies. Muchas gracias.

Cathay Pacific launches new "Best Chinese Food in the Air" Season

26 Apr 2001


Cathay Pacific Airways today announced a new season of the popular "Best Chinese Food in the Air" promotion offering passengers dishes from some of Hong Kong's most famous Chinese restaurants. The new menu starts on 1 May with a selection of dishes from three acclaimed Northern Chinese restaurants - Hunan Garden, Peking Garden and Sichuan Garden.

Business Class
Pork Cumpling with Crab-roe
Diced Fungus with Chicken Liver Dumpling
Crystal Shrip Dumpling
Glutinous Rice Wrapped in Lotus Leaf
from Jade Garden
In August the focus will switch to Southern Chinese cuisine with specialities from Chiu Chow Garden, Shanghai Garden, and Jade Garden restaurants. The new provincial Chinese dishes will be served alongside Cathay Pacific's traditional menus on most flights departing Hong Kong up until the end of October. "Best Chinese Food in the Air" has been a hit with passengers who have enjoyed the chance to sample imaginative cuisine at 35,000 feet, picked from the menus of the city's top restaurants.

Over 60 different dishes specially prepared for Cathay Pacific will be featured over the period, including "General Tso Style" Wok Fried Chicken, Deep-fried Fish Fillet with Pinenuts in Sweet and Sour Sauce, and Sichuan Tea-Smoked Duck. First and Business Class menus will also feature fresh Dim Sum dishes from the recipes of the Jade Garden restaurant.

Economy Class
Double Cooked Pork Slices with
Red and Green Peppers
from Peking Garden
To mark the launch of the latest promotion a commemorative gift will be presented to all Cathay Pacific passengers departing Hong Kong on the first three days of May. First and Business Class passengers will receive a glass crystal ornamental Dim Sum basket. Passengers in Economy Class all receive attractive silver-plated bookmarks.

During the month of May passengers arriving on Cathay Pacific flights in Hong Kong will also receive a HK$50 discount coupon to sample the delicious Chinese cuisine at Peking Garden, Sichuan Garden, Hunan Garden, Shanghai Garden, Chiu Chow Garden and Jade Garden restaurants. The coupon is valid in conjunction with meals of HK$500 or more.

Business Class
Deep Fried Fillet with Pinenuts
in Sweet & Sour
from Peking Garden
Cathay Pacific's General Manager Inflight Services Quince Chong said: "Chinese food is one of the most diverse cuisines in the world, and no one restaurant can offer a 'complete' menu. That's why we are continuing 'Best Chinese Food in the Air' with seasons from both Northern and Southern China. In Hong Kong we know that we are lucky to have such a wealth of fine Chinese restaurants - so we are happy to share this good fortune with Cathay Pacific passengers from all over the world."

Cathay Pacific is committed to offering high quality Asian and Western cuisine in all classes. It was one of the first airlines in the world to introduce fresh rice cookers onboard. Steam ovens are also being introduced to enhance the preparation of noodle dishes.
Cathay Pacific Airways
Corporate Communication Department