Hong Kong Airlines has partnered with YUE, the Cantonese restaurant at Sheraton Hong Kong Tung Chung Hotel, to create a new Business Class dining programme celebrating Lantau Island’s culinary heritage.
Executive Chinese Chef Jacky Chung Chi Keung designed the menus, which will be launched in three-month rollouts starting from October 2025 through December.
The programme centres on four signature ingredients: dried shrimp, honey, dried squid, and fish maw, each representing ocean freshness from fishing villages, sweetness from mountain forests, and the sea’s bounty refined by time.
Chung brings over 30 years of culinary experience, having previously worked at Cuisine Cuisine and Lei Garden across Shanghai and Macau, before leading YUE.
Incorporating dried seafood into inflight catering at 30,000 feet presents formidable challenges.
Fish maw undergoes a precise three step treatment, braising, stewing, and simmering, to retain its tender texture throughout the flight.
November features sautéed garlic dried shrimp with chive flower, cordyceps flowers and bamboo fungus alongside egg fried rice.
Braised fish maw with mushrooms in oyster sauce, served with steamed rice.
December features braised pork with dried plaice fish and chestnuts, with garlic eggplant and egg fried rice. Steamed pork patty infused with dried squid and stir-fried assorted mushrooms in XO sauce with steamed rice.
Hong Kong Airlines stated: “We are thrilled to partner with YUE to offer our Business Class travellers a dining experience that profoundly blends culture and cuisine.
YUE’s dedication to infusing Lantau’s local flavours into refined Cantonese dishes perfectly aligns with our service philosophy of ‘Rooted in Hong Kong, Connecting the World’.”
Adam Cheng, Multi property General Manager for Sheraton & Four Points by Sheraton Hong Kong Tung Chung, said: “It is an honour to collaborate with Hong Kong Airlines, whose mission aligns perfectly with ours to bridge Hong Kong with the world. Chef Jacky Chung is dedicated to showcasing the rich cultural heritage of Tai O, crafting a Cantonese dining experience deeply rooted in tradition.”
All images courtesy of Hong Kong Airlines.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.