Cathay Pacific will roll out its new 'business class dining concept' this month, with the meal service taking a step closer to a first class experience.
Meals will be individually plated and delivered to passengers by hand rather than by trolley, as the airline adopts more personalised and upmarket approach.
Cathay also expects this will result in a "quieter and calmer cabin environment", especially on late night flights.
Passengers will have a choice between three appetisers and "up to six main course choices" on flights over ten hours in the initial launch of the service to the likes of Chicago (on July 30), London/Gatwick (in August) followed by Frankfurt, Manchester and Washington DC (September); Amsterdam, Paris and Johannesburg (October), Madrid, Brussels and Barcelona (November) and London/Heathrow (December).
And, being very much on trend, light and healthy 'wellbeing options' feature in every main course.
On flights from Hong Kong the menu will be changed every month, with a quarterly menu refresh for flights to Hong Kong.
Fights from Hong Kong (but not, for now, the return leg) will also see a new range of Hong Kong Favourites inspired by local dishes, such as
- Hong Kong char siu pork with egg noodles, seasoned soy sauce, spring onion and ginger (shown below)
- Wok fried seafood in lobster soup with ginger, spring onion, crispy and steamed rice
- Beef brisket with flat rice noodle soup
- Mango with pomelo and sago
But before all that eatings starts, business class passengers will notice the new-look menus.
Printed as eight pages on quality paper, they not only detail the meals and drinks available on that flight but include foodie-friendly articles such as 'Anatomy of a Laksa' and feature a local chef revealing their favourite eateries both in Hong Kong and around thr world.
There will also be a breakfast menu card which passengers will complete before hitting the hay, so that they can wake to what the airline described as a "hotel room-service" experience.
However, these are set menus rather than allowing travellers to pick-and-mix from a wide selection of items.
In addition to what's described as 'traditional' Chinese and Western breakfasts, there's also a lighter Continental breakfast plus a minimalist Express breakfast of a piece of pastry and a drink, which can be served 60 minutes before landing for passengers who wish to maximise their sleep.
Refreshments will be revamped as a selection of 'most loved dishes' available throughout the flight as a snack between meals on services to North America and Europe, including the airline's signature burger and popular soup noodles. These will also appear on the main meal menu.
Next year will see Cathay's 'new business class dining concept' extend to medium-distance routes, with plans to include Sydney and Auckland in February 2019 and Melbourne, Brisbane, Cairns, Adelaide and Perth in May 2019.