On February 2, 2010, Cathay Pacific Airways announced the launch of a new brand new "Best Chinese Food in the Air" promotion for First Class and Business Class passengers, this time featuring dishes from the famed Yung Kee Restaurant.

The "Best Chinese Food in the Air" concept was launched in 2000 with the aim of continuously enhancing the range and quality of Chinese food served on Cathay Pacific flights and, at the same time, promoting Hong Kong's position as one of the world's gourmet capitals. Over the past 10 years the airline has worked with renowned Hong Kong restaurants, chefs and food experts to create a series of Chinese food promotions that offer passengers a real taste of Hong Kong.

The latest promotion marks the fourth collaboration between Cathay Pacific and Yung Kee to introduce some of the restaurant's highly regarded dishes to passengers. One of Hong Kong's most famous and iconic restaurants, Yung Kee has been a culinary feature of the city since the 1950s. In 2010 the restaurant was awarded a star by the world-renowned Michelin Guide for its culinary excellence.

Cathay Pacific will feature around 30 Yung Kee favourites on its inflight menus from February 1 to April 30 for all departing flights from Hong Kong. Dishes on offer include Braised Goose and Taro in Plum Sauce; Steamed Sliced Chicken with Jinhua Ham and Bamboo Shoot; Abalone with Goose Liver Roll; Sauteed Prawn in Kung Po Sauce; Steamed Cod Fillet in Golden Bean Sauce; and Steamed Chicken and Goose Liver Sausage on Rice.

Cathay Pacific Catering Manager - Planning and Concept Design Brendan Duffy said: "We are pleased to offer passengers a great inflight dining experience through 'Best Chinese Food in the Air', and we are delighted to once again work with Yung Kee to come up with an exciting selection of dishes. Both Cathay Pacific and Yung Kee are famed for delivering top-notch products and we are sure passengers will enjoy the results of this latest collaboration."

Yung Kee Restaurant Director and General Manager Mr Kinsen Kam said: "We are very honoured to partner with Cathay Pacific for the fourth time in designing 'Best Chinese Food in the Air' inflight meals. As Yung Kee Restaurant steps into its 68th anniversary, this cooperation provides us with a new platform to promote Chinese cuisine overseas and uphold Hong Kong's reputation as a 'Food Paradise'."

In addition to offering fine inflight dining, Cathay Pacific also serves a range of fine wines to complement the gourmet dishes. Passengers can enjoy these great wines at home by ordering inflight or online through the Discover the Shop Home Delivery Service, which offers wines and other quality items delivered straight to your door. Details can be found at www.cathaypacific.com/dutyfree.

Photograph 1: Around 30 Yung Kee favourites will be served in Business and First Class on Cathay Pacific flights departing from Hong Kong.

Photograph 2: The Cathay Pacific catering team, Yung Kee Restaurant and the airline's cabin crew have worked together to present "Best Chinese Food in the Air" to passengers.

Photograph 3: Steamed Chicken and Goose Liver Sausage on Rice is just one of the dishes featured in the "Best Chinese Food in the Air" promotion.