Going local: Cathay Pacific to introduce more Chinese food offerings on flights as it eyes tougher hygiene standards
City’s largest carrier also eyes expanding catering services by 40pc this year
Cathay Pacific Airways is going to introduce recipes from more local Hong Kong restaurants to passengers across its cabins this year while beefing up its inflight-catering production capacity.
As the city’s largest homegrown carrier marks its 70th anniversary, its catering services were set to introduce more down-home Chinese dining elements to its meals for air travellers, according to Aaron Claxton, Cathay Pacific head of catering.
The move signalled a shift as the carrier more frequently partnered in the past with restaurants whose recipes graced the kitchens of Mandarin Oriental, Ritz-Carlton and other posh brands.
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“We used to roll out roast-goose offerings in cooperation with Yung Kee, and in the coming year, we aim to elevate the unique Hong Kong dining experience in our inflight catering,”said Claxton of a major campaign this year featuring predominantly “contemporary Asian” catering concepts.
Hygiene was also poised to receive greater attention, Claxton said, with audits of its ingredient suppliers due to be undertaken on a more frequent basis.
Cathay Pacific came under criticism last year when the Health Department found drinking water on 14 of its planes contained traces of bacteria, prompting the airline to offer bottled water on the affected planes.