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FYI SOUTH Magazine, November 2005.

Believe it or not: In-flight meals can be delicious, too! Cathay Pacific Airway

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By Josie Wu Translated by Cara Steenstra, Li-fan Chen, Irene Chiang

In the past, in-flight meals were not generally something that passengers looked forward to. However, all that has started to change, as many airlines are striving to bring great food onto their aircraft in order to provide passengers with a satisfactory dining experience, especially during long-distance flights.

Based in Hong Kong, commonly known as a "cuisine paradise", Cathay Pacific Airways frequently receives praise for its in-flight dining. In particular, from October 1, 2000 its "Best Chinese Food in the Air" campaign presented passengers with Hong Kong's finest dishes, including the "Big Bowl Feast", a famed dish from the Yung Kee Restaurant; Prawns with Snow Fungus and Chrysanthemum in a Clear Broth; Lamb Chop with Leeks in Gravy; and Steamed Prawns with Egg White Sauce from the Peninsula Hotel's Spring Moon Chinese Restaurant. In addition, there are a variety of delicious dishes from famous Hong Kong restaurants, including northern Chinese cuisine--like General Tso Style Wok Fried Chicken, Deep-fried Fish Fillet with Pinenuts in Sweet and Sour Sauce, and Sichuan Tea-Smoked Duck; Guangdong cuisine--like Honey Pork, Chicken with Garlic Flavor, Fried Minced "Drunken" Shrimps. These choices fulfill passengers' appetites as they fly thousands of feet above the surface of the earth. However, Cathay Pacific's food service goes even further by equipping the first-class section with electric rice cookers, toasters and pans, so that passengers can enjoy steamed rice, toast and fried eggs at all times. There are also more than 70 kinds of wine for first-class passengers to choose from.