Cathay Pacific @ New Singature Chinese Dishes

Cathay Pacific introduced the new Signature Chinese dishes on its inflight menus recently. The dishes are followed the authentic Chinese recipes and tradition taste which have been specially created by culinary experts to be be enjoyed during your flight. The new dishes will be served to Business, Premium Economy and Economy Class passengers on selected flights from Hong Kong to long-haul destinations by featuring these Hong Kong specialities.

  

 

From August to October 2012, six selected dishes with be served . The <Slow cooked pork belly with preserved Hakka mustard greens>, <Wok-fried chicken with black bean>, <Hong Kong Styled Curry Prawns> will be served on Business and Premium Economy Class and whereas <Braised fish with ginger, spring onion, mushroom and steamed jasmine rice>, <Braised beef with tendon in chu hou sauce on steamed jasmine rice> and <Braised minced pork with eggplant in mild chili sauce on steamed jasmine rice> for the economy class passengers.

  

 

The first class menu includes the <Caviar & Balik Salmon "Tsar Nicolaj">, <Marinated sliced abalone served with chili soya sauce>, <Marinated butterfly prawns with peppers and green asparagus> followed by <Papaya with pork, almond, snow fungus and peanut soup>. As for dessert, there are <Hazelnut pudding with vanilla ice cream and raspberry coulis> and <Lemon cream Bavarois cheese mousse cake>. The signature dishes from menu are careful chosen and designed to capture the essence of traditional local Chinese cuisine in terms of cooking style, ingredients, taste and presentation. More dishes will be introduced in the coming months and the Signature Chinese Dishes will be extended to regional routes from November.

Cathay Pacific's wine selections are made in Hong Kong by a wine tasting panel that includes expert wine consultants. The wines sampled by the panel are flown straight in for he tasting to enable a true assessment of their merits, as some wines cope well with travel but others suffer badly from their long journeys. he tasters are looking for specific characteristics that ensure Cathay Pacific only selects the "wines that fly". The tasting panel is careful to aviod being influenced of intimidated by wine labels. All the bottles are concealed with a sophisticated cotton cover so that only an internal identification code is visible.

During a flight, the aroma of wine tends to be reduced while the tannin and bitterer flavour components are often more pronounced, so good characteristics for flying wines are a big fruit flavour, mild tannins and a balanced acidity. Depending on the types of the wines, their availability and harvest times, the airlines changes the wines on board between one and three times a year, but not all wines will be changed at the same time.The airlines carries more than 80 different wines, the cellar in the the selection ranging from France, Italy, Australia, United Stated and New Zealand, just to name a few to go with its wide variety of inflight cuisine. There is in addition to seasonal wine promotions offered inflight on selected routes promoting top class wines of lesser known regions with excellent success.