Hong Kong’s Cathay Pacific is bringing customers a new contemporary range of plant-based dishes developed in collaboration with Hong Kong-based plant-forward restaurant, VEDA by Ovolo.
This innovative partnership further enhances the wellness dining options available to customers when they fly with Cathay Pacific.
The new menu options are now available in premium economy and economy class on selected long-haul flights departing from Hong Kong. The collaboration will run until June 2024, with a rotating selection of dishes throughout the year.
“Drawing inspiration from the breadth and variety of VEDA’s dishes, we have collaborated with VEDA and Ovolo Hotels Executive Chef Raul Tronco to develop a reimagined selection of plant-forward creations that reflect our brand values of thoughtful and progressive, and go beyond the norms of airline vegetarian meals,” commented Cathay Pacific general manager customer experience and design, Vivian Lo.
Premium economy class appetisers include Bombay carrot salad with cashews, raisins and cherry tomatoes, an Indian-inspired slaw that features a fragrant dressing infused with lime juice, coriander powder and ginger, and Hummus with harissa roasted cauliflower and picked red onions.
These are followed by a selection of main dishes, including Kerala-style coconut curry with mushrooms, red bell peppers and cumin rice, a dish that is infused with coconut milk, tomatoes and a blend of spices ranging from turmeric and curry leaves to mustard seeds.
Also on the menu is a roasted vegetable tagine with halloumi cheese and pearl couscous; and a Thai classic- Panang dry curry tofu with cashews and coconut rice.
“As a vegetarian, I am very excited to see businesses such as Cathay Pacific embrace wellness and sustainability. When I embarked on this journey, I approached each dish just as I would when creating an item for VEDA,” said executive chef Raul Tronco.
“Designing a meal to be enjoyed at 30,000 feet comes with its challenges. I had to consider everything from how taste buds are affected at altitude, to cooking techniques. After countless hours of recipe testing, I am really pleased with the result and am confident that the curated VEDA inflight dishes offer travellers variety, vibrancy and incredible flavour.”
