Cathay Pacific is introducing new ‘Chinese Classics’ dining offerings inspired by the ‘Eight Great Cuisines of China’ for its Business Class customers. Complementing the airline’s ‘Hong Kong Flavours’ and ‘International Favourites’ offerings, the new ‘Chinese Classics’ menu seeks to provide a diverse culinary experience for customers, while showcasing Cathay Pacific’s leadership and innovation in inflight dining.
With a profound appreciation for China’s rich culinary heritage, Cathay Pacific is incorporating the essence of China’s eight great regional cuisines into its inflight dining, connecting the world to Chinese culinary culture through its global network.
As the cornerstone of Chinese culinary culture, the ‘Eight Great Cuisines of China’ embody the diversity and storied traditions of Chinese food. The ‘Chinese Classics’ menu encompasses dishes from Sichuan, Fujian, Jiangsu, Zhejiang, Shandong, Guangdong, Anhui and Hunan, redefining inflight dining with innovative concepts and exceptional quality.
To meet the unique demands of inflight catering, Cathay’s culinary team conducted thorough research on the flavour profiles, ingredients, cooking techniques and cultural heritage of these regional cuisines. The team carefully curated the ingredients and refined cooking methods to ensure that the dishes retain their authentic flavours and visual appeal at high altitudes.
The new menu adheres to rigorous quality control standards and embodies the wisdom of Chinese culinary traditions, providing customers from all over the world with an immersive experience that fosters a deeper understanding of Chinese culture.
“Our ‘Chinese Classics’ menu complements our already popular ‘Hong Kong Flavours’ and ‘International Favourites’ options, showcasing rich Chinese cultural heritage to all our customers,” said Erica Peng, Director Customer Travel, Cathay Pacific. “These dining offerings are meticulously crafted, vibrant in both flavour and presentation. We hope that these iconic dishes can offer our customers a taste of home and warm their hearts whenever, wherever they fly with us.”
The menu will feature a new dish each month, bringing fresh and authentic Chinese flavours to customers from around the world. The airline plans to introduce dishes from Sichuan, Fujian, Jiangsu and Zhejiang this year, with a complete rollout of the eight regional cuisines expected in 2026.
Additionally, the offerings will be progressively extended to other routes and cabins. To promote cultural exchange, Cathay Pacific will be releasing a three-part documentary series in July, enabling customers to better understand the heritage and craftsmanship of Chinese culinary culture by exploring the design concepts, cultural roots and creative process behind the dishes.
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