Hong Kong’s home carrier and Miramar Group have joined together to launch an exciting new inflight menu promotion. Starting from May, the same delectable Chinese and Western dishes found at Miramar Group restaurants will be served to First, Business and Economy Class passengers onboard Cathay Pacific flights.
Over 90 dishes designed by the chefs at the restaurants will be introduced into the Cathay Pacific menus from 1 May to 31 July 2011 for the majority of flights departing from Hong Kong. The promotion will run for three months to offer passengers the chance to sample the creations by the award-winning restaurants
Dishes being served include double-boiled soup with assorted vegetables stuffed in bamboo fungus; iced abalone with cucumber and bean sheet, served with wasabi soy dressing; braised lamb shoulder with pan-fried polenta and roasted celeriac; wok-seared sea bass fillet with premium light soy sauce; shredded roasted duck with mango, jelly fish and sesame dressing; poached veal fillet, vegetables pot au feu, fingerling potatoes and horseradish sauce; seafood salad with mushroom and basil; and steamed chicken in spicy chilli rice flour with taros and sweet potatoes.
Speaking at a preview luncheon for the promotion, Cathay Pacific Director Corporate Affairs Quince Chong told TravelPlus: “As Hong Kong’s home carrier, Cathay Pacific is committed to promoting Hong Kong as an exciting destination and food paradise for visitors from all over the world. We are delighted to join hands with Miramar Group in our latest, most extensive inflight menu promotion thus far, featuring eight highly regarded restaurants, covering both Chinese and Western cuisines.”
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