Cathay Pacific partners Yat Tung Heen to elevate HK flavours in the skies

Cathay Pacific has partnered 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.

Led by celebrated chef Tam Tung, Yat Tung Heen has been a beloved Hong Kong dining institution since 1990, specialising in traditional yet refined Cantonese fare that highlights the natural flavours of ingredients.

The collaboration builds upon the airline’s partnerships with various Hong Kong restaurants that share its commitment to providing customers with dining experiences of the finest quality.

It also comes as 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.

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.

Premium economy customers’ culinary journey with Cathay Pacific begins with the smoked duck breast with pickled mustard greens and galangal as an appetiser. Main dishes include a staple of Cantonese cuisine, the braised beef brisket and tendon with chu hou sauce, choy sum and steamed jasmine rice.

Meanwhile, economy class customers can look forward to the marinated cherry tomatoes with preserved plum, which spotlights cherry tomatoes that have been marinated in a sweet and tangy sauce infused with Chinese preserved plums. Other dishes include the baked chicken with aromatic ginger and aged mandarin peel, kai lan and egg fried rice.

Vivian Lo, Cathay’s general manager of customer experience and design 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,” she added.

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,” he added.

MARKETING-INTERACTIVE has reached out to Cathay for more information. 

Cathay has been striving to enhance customers' dining experience by partnering with Michelin-starred restaurants and hotels such as Duddell's and Rosewood. Back in April 2024, it also rebranded its catering business as Cathay Dining, reinforcing its vision to become one of the world’s greatest service brands. 

For nearly six decades, the subsidiary formerly known as Cathay Pacific Catering Services (H.K.), has consistently delivered tailored, high-quality inflight and catering cuisine solutions to customers in Hong Kong and across the globe.

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