Cathay Pacific has announced a new partnership with Eaton HK Michelin Star Cantonese restaurant. YAT TUNG HEEN, Lift the in -flight dining experience for premium economy and economy class customers.
This collaboration is based on the partnership of an airline with a restaurant in Hong Kong, and shares a commitment to providing high -quality dietary experiences to customers.
Led by famous chef Tam Tun, YAT TUNG HEEN Since 1990, it has been the beloved Hong Kong dining facility. This restaurant specializes in traditional and sophisticated Cantonese cuisine that emphasizes the natural taste of ingredients.
The monopoly in -flight menu is a selected flight departing from Hong Kong from this month, and for customers who travel in premium economy and economy class, long distances such as mainland China. And debut at the selected local destination. , Japan and Thailand.
This new dining partnership is part of a wide range of initiatives to continuously strengthen the overall in -flight experiences of Cathay Pacific’s premium economy and economy cabin, and comes with other exciting upgrades gradually introduced. Masu.
Cabin menu
Cathay’s General Manager Customer Experience and Design Vivian Lo stated:
“Especially, the first partner with the Michelin -stared restaurant for the menu in these cabins is exciting to bring this promotion experience to premium and economic customers. Our hope is Cathay. It is to enrich all travelers by giving them the unique and symbolic taste of our hometown, which is brought in by Pacific and Yat Tunheen’s cooking craftsmanship.
Harveate Pusson, the management director of the Eaton Workshop, states: The chef’s Tam is the beloved person of the Hong Kong cuisine community, and was praised for saving and innovating Cantonese cuisine at the same time.
YAT TUNG HEEN
“Through this collaboration, I am glad to provide the true taste of Hong Kong to Cathay Pacific customers and introduce the rich flavors and heritage that defines our cities. Traveling the chef’s work around the world. It is an honor to share with people and have a real dietary experience that reflects the essence of our city.
YAT TUNG HEEN’s head chef Tam tung states: It is very exciting to see this heritage, such as Cathay Pacific and other symbolic airlines. I am looking forward to seeing more travelers who can experience YAT TUNG HEEN’s signature flavor. “
The travel of Premium Economy’s customer cooking with Cathay Pacific begins with a smoked duck chest with mustard green and galangal pickles as an appetizer. This dish is inspired by a chu -chour -style stewed duck, which is reinterpreted as the sweetness of pickles vegetables that cuts the richness of the soft duck slices.
Next, customers can choose from a series of main courses. Cantonese cuisine staple food, beef blisquet and chuho sauce, chuhoisai, and steamed jasmine rice are the finest and comfortable foods with rich and fragrant chewing sauce and a bite of beef. Star on a plate.
Stir -fried seafood, XO sauce, Jade melon, and egg fried rice are flavorful XO sauce and flavored buds with a medley of seafood flashed in a pot. The addition of juicy Jade melon and wooden ear mushrooms provides light and delicate counter points.
Similarly, the delicious ones are crispy leopards with the best soy sauce, baby choy, and egg fried rice. The dishes introduce the leopard fillets that are lightly fried until the outside is crispy and golden, and the inside is moist and flakes. The best soy sauce is added to balance salty and sweetness, improving the natural taste of fish.
And in the economy class?
For appetizers, the economy -class customers are looking forward to the marinated cheletal tomatoes with preserved plums, which are spotted on cheletal tomatoes marinated with sweet and crisp sauce. I am. The lightly pickled radish and carrot bass add plump, juicy tomatoes and fun contrast, and set the tone of the main course afterwards.
Customers can enjoy a wide range of selections of attractive main courses, and they are made with great care to make a meal they need to remember. Baked chicken, Kai Run and egg fried rice with fragrant raw INGER and aged mandarin skins, and fried fried rice, respectively, respects one of the characteristic dishes of YAT TUNG HEEN.
This production features fresh fragrance raw ether and mandarin skin -free chicken steak, giving an eager sweetness. The chicken baked in the oven until it becomes juicy and gold is filled with finely chopped kai run and egg fried rice.
On the other hand, sweet and sour pork with fresh pineapple, mixed vegetables, and steamed jasmine rice will cause nostalgic memories of the goodness of Cantonese. This proven recipe consists of fried pork, fresh pineapple, soft chunks of mick sperman, and glossy sweet and sawaki sauce covering all the components of the dishes.
For more luxurious options, customers can enjoy pickled plum sauce, garlic broccoli, cauliflower, steamed jasmine rice, steamed shepherd classic. This dish features a duck stewed with a saved sauce made from preserved plums, raw INGER, and pepper. Taro enhances the depth to create a fun interaction of a sweet, crisp flavor and soft texture. This dish, with broccoli and cauliflower fried in garlic and steamed jasmine rice, concludes a satisfactory meal.
