Cathay Pacific serves up ‘Best Chinese Food’

Guest Writer

2 February 2010: Cathay Pacific Airways today announced the launch of a new brand new “Best Chinese Food in the Air” promotion for First Class and Business Class passengers, this time featuring dishes from the famed Yung Kee Restaurant.

The “Best Chinese Food in the Air” concept was launched in 2000 with the aim of continuously enhancing the range and quality of Chinese food served on Cathay Pacific flights and, at the same time, promoting Hong Kong’s position as one of the world’s gourmet capitals. Over the past 10 years the airline has worked with renowned Hong Kong restaurants, chefs and food experts to create a series of Chinese food promotions that offer passengers a real taste of Hong Kong.

The latest promotion marks the fourth collaboration between Cathay Pacific and Yung Kee to introduce some of the restaurant’s highly regarded dishes to passengers. One of Hong Kong’s most famous and iconic restaurants, Yung Kee has been a culinary feature of the city since the 1950s. In 2010 the restaurant was awarded a star by the world-renowned Michelin Guide for its culinary excellence.

Cathay Pacific will feature around 30 Yung Kee favourites on its inflight menus from 1 February to 30 April for all departing flights from Hong Kong. Dishes on offer include Braised Goose and Taro in Plum Sauce; Steamed Sliced Chicken with Jinhua Ham and Bamboo Shoot; Abalone with Goose Liver Roll; Saut

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