New “Hong Kong Flavours” menu offerings created with Yat Tung Heen for Premium Economy class

The new ‘Hong Kong Flavours’ menu presents a range of authentic local fare for Premium Economy and Economy class customers on selected flights

Monday, January 6, 2025 ​ ​- Cathay Pacific is excited to announce its partnership with Eaton HK’s Michelin-starred Cantonese restaurant Yat Tung Heen to elevate the inflight dining experience for its Premium Economy and Economy class customers. The collaboration builds upon the airline’s partnerships with esteemed Hong Kong restaurants that share its commitment to providing customers with dining experiences of the finest quality.

Led by celebrated Chef Tam Tung, Yat Tung Heen has been a beloved Hong Kong dining institution since 1990. The restaurant specialises in traditional yet refined Cantonese fare that highlights the natural flavours of ingredients. The exclusively crafted inflight menu brings together a selection of exquisite local dishes for customers travelling in Premium Economy and Economy classes on selected flights departing from Hong Kong starting January 2025, debuting with all long-haul and selected regional destinations, such as the Chinese Mainland, Japan and Thailand.

This new dining partnership is part of Cathay Pacific’s broader effort to continually enhance the overall inflight experience in its Premium Economy and Economy cabins, which comes with other exciting upgrades that will be introduced progressively.

Cathay General Manager Customer Experience and Design Vivian Lo said: “Teaming up with Yat Tung Heen, a culinary powerhouse in its own right, allows us to transform our inflight dining experience into something even more memorable for our customers. We are thrilled to bring this elevated experience to our customers in Premium Economy and Economy, especially since it is our first time partnering with a Michelin-starred restaurant for our menus in these cabins. Our hope is to enrich every traveller’s journey by giving them a taste of our home city’s unique and iconic flavours, brought to life by the culinary craftsmanship of Cathay Pacific and Yat Tung Heen.”

New “Hong Kong Flavours” menu offerings created with Yat Tung Heen for Economy class

Eaton Workshop Managing Director Harvey Thompson said: “This exciting collaboration between Eaton HK’s Michelin-starred Cantonese restaurant, Yat Tung Heen, and Cathay Pacific is testament to Chef Tam Tung’s talent and perseverance. Chef Tam has been a beloved figure in the Hong Kong culinary community for decades, celebrated for his dedication to simultaneously preserving and innovating Cantonese cuisine.

“Through this collaboration, we are delighted to offer Cathay Pacific customers a true taste of Hong Kong, showcasing the rich flavours and heritage that define our city. It’s an honour to share Chef Tam’s creations with travellers from around the world, bringing them an authentic dining experience that reflects the essence of our city.”

Yat Tung Heen Head Chef Tam Tung said: “In my years as Head Chef of Yat Tung Heen, we have always strived to deliver a Michelin-worthy dining experience to our guests with the best possible ingredients. To see this legacy extend to the skies with an iconic airline such as Cathay Pacific is very exciting. I look forward to more travellers being able to experience the signature flavours of Yat Tung Heen.”

Premium Economy

Premium Economy customers’ culinary journey with Cathay Pacific begins with the smoked duck breast with pickled mustard greens and galangal (煙燻鴨胸配南薑甜酸菜) as an appetiser. The dish draws inspiration from Chiu Chow-style braised duck, reinterpreted with the sweet-savoury tartness of the pickled vegetables that cuts through the richness of the tender duck slices.

Up next, customers can choose from a delightful array of main courses. A staple of Cantonese cuisine, the braised beef brisket and tendon with chu hou sauce, choy sum and steamed jasmine rice (柱侯醬炆牛筋腩、菜心及絲苗白飯) is comfort food at its finest, featuring tender morsels of beef in a rich and aromatic chu hou sauce made from fermented soybean paste as the star of the dish.

The stir-fried seafood and jade melon with XO sauce, egg fried rice (XO醬翠玉瓜炒海鮮、蛋炒飯) tantalises the taste buds with a medley of seafood flash-fried in the wok with flavourful XO sauce. The addition of juicy jade melon and wood ear mushrooms offers a light and delicate counterpoint.

Equally delectable is the crispy halibut with supreme soy sauce, braised bamboo pith with baby choy sum, egg fried rice (豉油皇比目魚、竹笙扒菜心苗及蛋炒飯). The dish showcases fillets of halibut lightly fried until crispy and golden on the outside, while remaining moist and flaky on the inside. Supreme soy sauce is added to give a perfect balance of saltiness and sweetness, enhancing the fish’s natural flavours.

Economy

For appetisers, Economy class customers can look forward to the marinated cherry tomatoes with preserved plum (話梅浸車厘茄), which spotlights cherry tomatoes that have been marinated in a sweet and tangy sauce infused with Chinese preserved plums. A base of lightly pickled radish and carrots adds a delightful contrast to the plump and juicy tomatoes, setting the tone for the main course that follows.

Customers can savour a wide selection of enticing main courses, each meticulously crafted to make their meal one to remember. Luscious yet comforting, the baked chicken with aromatic ginger and aged mandarin peel, kai lan and egg fried rice (鮮沙薑陳皮焗雞扒、芥蘭及蛋炒飯) pays homage to one of Yat Tung Heen’s signature dishes. This rendition features boneless chicken steak marinated in fresh aromatic ginger and aged mandarin peel, imparting a zesty sweetness. Oven-baked until juicy and golden, the chicken is served with finely chopped kai lan and egg fried rice. ​ ​

Meanwhile, the sweet and sour pork with fresh pineapple, mixed vegetables and steamed jasmine rice (甜酸菠蘿咕嚕肉、鮮蔬及絲苗白飯) is sure to evoke fond memories of hearty Cantonese goodness. This tried-and-true recipe comprises tender chunks of deep-fried pork, fresh pineapples and mixed bell peppers glazed in a vibrant sweet and sour sauce that coats every component of the dish.

For a more indulgent option, customers can enjoy the braised duck and taro with pickled plum sauce, garlic broccoli and cauliflower, steamed jasmine rice (梅子醬芋頭炆鴨、蒜蓉炒雙花及絲苗白飯), inspired by a Cantonese classic. This dish features duck braised in a piquant sauce made from preserved plums, ginger, and chili, with taro included for added depth to create a delightful interplay of sweet, tangy flavours and tender textures. Complete with broccoli and cauliflower sauteed in garlic and steamed jasmine rice, this dish rounds out a satisfying meal.
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About Cathay Pacific

Premium full-service airline Cathay Pacific is the home carrier of Hong Kong with over seven decades of history, and is a founding member of the oneworld global alliance. Cathay also comprises the cargo division Cathay Cargo, low-cost carrier HK Express and its lifestyle business. Cathay is a member of the Swire Group and is listed on the Hong Kong Stock Exchange (HKSE). For more information, please visit www.cathaypacific.com.

About Yat Tung Heen

Eaton HK’s one Michelin-starred (2017-2024) Yat Tung Heen is an internationally renowned restaurant led by celebrated Chef Tam Tung. Serving up authentic Cantonese cuisine, in a high-design, moody atmosphere inspired by 1920s Shanghai taverns, the restaurant delivers a rarefied culinary experience. For more information, please visit www.yattungheen.com.