Vegetarian frequent flyers rejoice! Cathay Pacific, the home airline of Hong Kong, is bringing a new contemporary range of plant-based dishes on board, developed in collaboration with leading Hong Kong-based plant-forward restaurant, VEDA by Ovolo.
Customers travelling in Premium Economy and Economy class on selected long-haul flights departing from Hong Kong can now enjoy a huge variety of tantalising, thoughtfully crafted plant-forward options that focus on nutrition and flavour while celebrating international culinary influences. The collaboration also aligns with VEDA’s and Ovolo Hotels’ ongoing Plant’d pledge to ethical eating, conscious cuisine and cutting-edge vegetarian, with the group becoming the first hotel brand globally to commit to a vegetarian-led offering.
VEDA by Ovolo executive chef Raul Tronco puts it perfectly: “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. 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.”
In Premium Economy, the refreshed dining experience begins with the appetizer, with a selection of dishes including 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, with the North African red chilli paste harissa providing a bold and smoky flavour. These are followed by a selection of flavour-rich main dishes. The Keralan-style coconut curry with mushrooms, red bell peppers and cumin rice is a comforting, warming dish that is infused with coconut milk, tomatoes and a delicate blend of spices ranging from turmeric and curry leaves to mustard seeds for depth and complexity.
Pie in the sky, but make it plant-based! —Vita Daily
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