Cathay Pacific adds six new Chinese dishes to in-flight menu

Cathay Pacific's contribution to the airline industry's rethink of in-flight meals has a distinctly Hong Kong flavour, with the company adding new Chinese dishes to its menus.

From later this month until October, premium economy and business-class passengers on long-haul flights to and from Hong Kong will be treated to six new dishes, such as slow-cooked pork belly with Hakka mustard greens and wok-fried chicken. Economy choices will include braised fish with ginger and braised beef with tendon.

Meals will be presented in traditional Chinese serving dishes.

"Cathay Pacific is a Hong Kong airline and it's only right if we serve Chinese food," said Brendan Duffy, the airline's catering manager.

Duffy said in-flight catering was challenging due to limitations on transporting and storing the food, as well as preparing meals in a jet galley.

For example, most airliners do not have freezers, and the dry ice used to chill ice cream can make it too frozen to eat.