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Cathay Pacific Refreshes Long Haul Dining Experience


  • Cathay Pacific has partnered with VEDA by Ovolo to introduce a range of plant-based dishes for economy and premium economy passengers on selected long-haul flights departing from Hong Kong.
  • The partnership reflects Cathay’s commitment to sustainability, as it explores plant-forward alternatives and reduces single-use plastic consumption.
  • Passengers can expect a rotating selection of appetizers and main courses, including dishes like Bombay carrot salad, Keralan-style coconut curry, and Khao soi noodles, offering a refreshing change from low-cost carriers.

Whenever an airline launches new cabins, lounges or inflight service products it is more often than not focused on the pointy end of the plane. So it was heartening to find last week that Cathay Pacific is launching new dining choices for long-haul passengers seated in its economy and premium economy cabins.

Cathay Pacific (Cathay) has partnered with leading Hong Kong-based plant-forward restaurant VEDA by Ovolo to introduce a new contemporary range of plant-based dishes. Cathay describes it as an innovative partnership that further enhances the wellness dining options available to premium economy and economy cutomers when they fly on selected long-haul flights departing Hong Kong.

Cathay Pacific VEDA Economy Inflight Mediterranean Potato Salad Vegetable masala with green pulao rice

Photo: Cathay Pacific

Cathay Pacific General Manager Customer Experience and Design Vivian Lo said the airline collaborated with VEDA because the local restaurant shared the airline’s commitment to providing fantastic cuisine while also being more sustainable.

“For Cathay, the difference is in the detail. We know inflight dining is something that is extremely important to our customers, and we carefully work with partners to bring them memorable experiences by sourcing ingredients, designing menus and preparing dishes with great attention to detail.”

In addition to providing passengers with plant-based choices, Cathay also sees the partnership as an important element in its overall push to become a more sustainable airline. The airline said that by exploring plant-forward alternatives and moving towards more eco-conscious use of resources it is striving to present customers with a more sustainable dining experience. Another sustainability aspect is reducing single-use plastic consumption, and since 2018 Cathay has cut that by 56%.

The food highlights

The latest dining choices start a series of refreshed experiences encompassing both food and beverage options, with more to appear. Between now and June 2024, long-haul economy premium and economy passengers leaving Hong Kong International (HKG) will be offered a rotating selection of dishes, including some of the following delights.

Cathay Pacific VEDA PE Bombay carrot salad with cashews raisins and cherry tomatoes Keralan style coconut curry with mushrooms, red bell peppers and cumin rice

Photo: Cathay Pacific

In premium economy, the new appetizers offer a selection of dishes, including Bombay carrot salad with cashews, raisins and cherry tomatoes, an Indian-inspired slaw with a lime juice, coriander powder and ginger dressing and Hummus with harissa roasted cauliflower.

The mains include Keralan-style coconut curry with mushrooms, red bell peppers and cumin rice infused with coconut milk, tomatoes and a delicate blend of spices including turmeric, curry leaves and mustard seeds. There is also a Roasted vegetable tagine with halloumi cheese and pearl couscous and a Panang dry curry tofu with cashews and coconut rice served with green beans.

Economy passengers are not left behind and can choose appetizers from Purple quinoa tabbouleh with cucumber, cherry tomatoes and onions or a Mediterranean potato salad with hard-boiled eggs and baby pickles in a creamy dressing of Dijon mustard and mayonnaise.

Cathay Pacific VEDA Premium Economy Purple Quinoa Tabbouleh Roasted vegetable tagine with halloumi cheese and pearl couscous

Photo: Cathay Pacific

Options for main courses include Khao soi – Northern Thai-style coconut curry noodles with mixed vegetables simmered in creamy, spicy-sweet curry accented with lemongrass, kaffir lime leaves, green chilies, turmeric and ginger. Another choice is the Vegetable marsala with green pulao rice made by cooking basmati rice with an assortment of vegetables and spices, along with an aromatic twist of mint and coriander chutney.

One of the big benefits of flying with a legacy airline such as Cathay is that high-quality food comes as part of the deal. These contemporary food choices offer a refreshing change and will further differentiate Cathay from the low-cost carriers operating around the Asia-Pacific region.


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