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ANATOMY OF AN EGG TART:


EXPLORING THE HEART OF HONG KONG CUISINE

Hong Kong’s food culture is a sensory journey, offering flavours that tell
stories of history, identity and tradition. Take a journey into the city’s
culinary heritage and the art of delivering the freshest flavours to a global
audience.



For Hongkongers, timing is everything. “Hong Kong people like freshness,” says
Sidney C.H. Cheung, an anthropologist at the Chinese University of Hong Kong and
author of Hong Kong Foodways.

Central to this culture is a beloved pastry, deceptively simple yet endlessly
meaningful: the egg tart. The egg tart can be seen as a window into Hong Kong’s
very soul and rhythm of life, says Cheung. The egg tart fits into any part of
the day, whether as a post-dim sum sweet or afternoon treat with milk tea,
making it a ubiquitous part of the Hong Kong experience. Locals know exactly
when bakeries will produce fresh egg tarts — and flock to them to capture that
precise moment of perfection.

With its flaky crust and golden creamy filling scented with vanilla, the egg
tart requires incredible precision and attention to detail. The pastry is
designed to be savoured on the same day as it is baked — a commitment to
freshness that can be seen throughout Hong Kong’s dining establishments, from
cafés to five-star restaurants.



It’s a tradition that the airline Cathay Pacific, marking nearly eight decades
of history, understands intimately. Cathay Pacific’s egg tarts are baked fresh
every day, with a recipe perfected over nine months of trials to deliver the
same authentic flavour at high altitudes as on the ground.


HONG KONG’S QUEST FOR IDENTITY AND NOSTALGIA

The story of the egg tart is just one chapter in Hong Kong’s complex culinary
narrative, where food represents a “quest for identity, nostalgia and
lifestyle,” says Cheung. Influences from British colonial history and Chinese
migration blend with Cantonese traditions in Hong Kong, creating a cuisine that
spans the luxurious and the rustic.

If there’s one food experience that defines Hong Kong, it’s dim sum, another
mainstay of Cathay Pacific in-flight dining. Served in teahouses filled with the
sounds of rolling carts and clinking teapots, dim sum is a feast for the senses
and a significant social event. As Cheung points out, it’s also emblematic of
the city’s energetic spirit. “You can see how people compete for food once it
comes out from the kitchen,” he says. “That really reflects the kind of life in
Hong Kong — very competitive. You have to fend for yourself.”

This energy, where diners must act quickly to secure their favourite dishes, is
characteristic of the Hong Kong ethos. People don’t wait to be served; they go
out and get what they want. The city’s food culture thrives on this sense of
urgency, spontaneity, and an insistence on freshness, which makes dining in Hong
Kong an immersive experience.


BRINGING HONG KONG’S FLAVOURS TO THE SKIES

For travellers who wish to experience Hong Kong’s culinary richness, Cathay
Pacific brings this heritage to the skies. The airline has curated an in-flight
dining experience that connects passengers to the beating heart of Hong Kong.
Through dishes that evoke both nostalgia and tradition, Cathay Pacific brings
the city’s culinary spirit to international travellers, allowing them to savour
its essence even at 35,000 feet. “Simple, authentic food like dim sum and char
siu barbecued pork, or roast duck served on top of rice, can be a wonderful
experience of authentic Hong Kong food during the flight,” says Cheung.
Ingredients like braised abalone and pomelo pith heighten the sensory journey,
adding a touch of luxury.




THE MANY SPLENDORED ART OF AUTHENTICITY

At Cathay Pacific, authenticity and luxury go hand in hand. Vivian Lo, the
airline’s general manager of customer experience design, underscores the
importance of paying homage to Hong Kong’s culinary heritage. “We’re passionate
about bringing a true taste of Hong Kong to our guests, with carefully sourced
ingredients and a premium vision that evokes the warmth and familiarity of
home,” says Lo. “Each dish is crafted to connect travellers to the flavours and
memories of Hong Kong, making every bite a journey to the city’s gastronomic
culture.”

In Cathay’s premium cabins, dishes are prepared with the same attention to
detail that one would find in the city’s best restaurants. Dim sum for example,
is crafted to retain the delicate flavours that define Cantonese cooking, and
every element is chosen to ensure freshness and quality. This commitment to
excellence allows Cathay Pacific to elevate simple, familiar dishes into an
authentic dining experience.




CULINARY PARTNERSHIPS ABOVE THE CLOUDS

Beyond the carefully curated menu, Cathay Pacific has partnered with renowned
chefs and culinary experts to refine its in-flight offerings. The airline’s
partnership with Michelin-starred restaurant Duddell’s has set a new standard
for fine dining in the air. “Duddell’s sources ingredients that make a dish
stand out and prepares it with time-honoured techniques that enhance the
flavours. The care and passion that went into ensuring each dish leaves a
lasting impression is aligned with what Cathay Pacific strives to deliver every
day,” says Lo.



Each dish, from steaming bowls of congee to freshly baked egg tarts, is designed
to evoke a tangible connection to Hong Kong that resonates with passengers long
after they’ve landed. In blending the comfort of traditional Hong Kong dishes
with premium dining, Cathay Pacific serves as an ambassador for the city’s
celebrated gastronomic tradition and ardent spirit.




Explore how Cathay Pacific brings authentic Hong Kong flavours to the skies

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