> TAIPEI > DINING
FUN MAGAZINE, September, 2005.
it or not: In-flight meals can be delicious, too!
YOUR RATING & REVIEW | VIEW VISITORS RATINGS &
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.