Cathay Pacific transforms into a Hong Kong cuisine restaurant, savoring Yung Kee delicacies at 30,000 feet

When it comes to Hong Kong cuisine, Yung Kee is undoubtedly a legendary restaurant that no magazine or book would overlook. Whether in terms of culinary skills, history, or status, Yung Kee certainly holds a prestigious place, and its mouthwatering signature dishes include pressed pork trotters, roast goose, and dried shrimp roe series. And aside from traveling to Hong Kong to enjoy these delicacies in person, you can also savor Yung Kee’s famous dishes on Cathay Pacific flights, experiencing a unique high-altitude culinary journey.

Yung Kee gained international fame in the 1960s when it was named one of the world’s top 15 restaurants by the American magazine Fortune. Cathay Pacific’s new season “Chinese Cuisine” promotion campaign has once again partnered with the renowned Yung Kee Restaurant to offer premium in-flight meals for First and Business Class passengers. This marks the fourth collaboration between Cathay Pacific and Yung Kee, allowing passengers to enjoy Yung Kee’s world-renowned dishes while flying.

Since launching the “Chinese Cuisine” promotion campaign in 2000, Cathay Pacific has introduced a variety of Chinese in-flight meals to passengers. In addition to enhancing the quality of the dishes, the airline has also promoted Hong Kong’s culinary culture. To this day, it continues to collaborate with famous restaurants, renowned chefs, and food industry experts to bring authentic Hong Kong specialties to in-flight dining.

From February to April 30, Cathay Pacific flights departing from Hong Kong will offer around 30 Yung Kee Restaurant dishes, including Clay Pot Plum Goose, Golden Kylin Chicken, Abalone and Foie Gras Rolls, Kung Pao Prawns, Golden Black Bean Cod, Silver Ring Mushroom Soup, and Foie Gras Sausage Clay Pot Rice. Enjoy the 2010 Michelin Guide one-star awarded Yung Kee cuisine at 30,000 feet and experience an alternative “Hong Kong Trendy Getaway”!

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