Cathay Pacific has partnered with Mott 32, one of the world’s most awarded Chinese restaurant brands, to bring customers an elevated dining experience at The Pier, First class lounge at Hong Kong International Airport.
The new collaboration exemplifies Cathay Pacific’s commitment to providing customers with an unmatched level of service and hospitality, not just in the air but also on the ground, as it sets sights on becoming the world’s best premium airline.
The thoughtfully crafted tasting menus have been introduced on rotation alongside The Pier, First’s monthly a-la-carte menus, featuring Mott 32’s iconic dishes reimagined for the lounge setting. Embracing seasonality, variation and a sense of balance, the dishes offer a sophisticated taste of contemporary Chinese cuisine that honours the rich culinary heritage of the airline’s home city, Hong Kong.
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Vivian Lo, Cathay General Manager Customer Experience and Design said: “As a world-renowned fine-dining establishment, Mott 32 is deservedly celebrated for its innovative approach and dedication to true Chinese flavours. This deeply resonates with our commitment to pursuing quality and service excellence at Cathay, and offering our customers a truly memorable dining experience by partnering with premium, award-winning brands that share our values.
“This collaboration also reflects our shared roots in Hong Kong and our passion for delivering a culinary experience that not only delights the palate, but also enriches our customers’ journeys even before they set off for their next destinations,” Lo said.
“Our home city’s rich heritage and culinary vibrancy are front and centre in the dishes and drinks we serve, highlighting the diverse flavours and traditions that make Hong Kong unique.”
“We are thrilled to partner with Cathay Pacific, an icon of Hong Kong, to bring Mott 32’s authentic Chinese cuisine to The Pier, First class lounge,” Malcolm Wood, Mott 32 Co-Founder said.
With nine locations globally and nine more in development, Mott 32 has always strived to celebrate Hong Kong’s rich culinary heritage on the world stage. This collaboration is a testament to our shared commitment to showcasing the vibrant flavours and traditions of our home city, Wood added.
Xuan Mu, Mott 32 Co-Founder said: “For this partnership, we’ve carefully crafted a menu that reflects the essence of Mott 32 while tailoring it specifically for Cathay Pacific’s discerning guests. Featuring signature favourites like our crispy crab meat puff and Sichuan-style dumplings, alongside new creations inspired by Hong Kong’s culinary diversity, each dish has been reimagined to suit the elegant lounge setting.”
Appetiser dishes include an amuse bouche of crispy mushrooms with green beans and sesame, chilled tofu with roasted green chilli sauce, or crispy crab puff.
A tantalising selection of starters has been crafted to showcase the bold and invigorating flavours of Sichuan cuisine. The free-range chicken with Sichuan peppercorn and chilli sauce features delicate, tender chicken, heightened by the unique numbing spice of Sichuan peppercorns and the zesty kick of chilli sauce.
Just as enticing are the hand-wrapped Sichuan pork dumplings with chilli sauce which are filled with savoury minced pork and enveloped with rich, fragrant chilli oil.
The free-range chicken with black truffle and coriander presents an elegant balance of flavours, where earthy notes of the black truffle dressing enhance the succulent chicken, and the fresh coriander adds a bright, herbaceous touch.
For the main course, the braised wagyu beef with aged tangerine peel features melt-in-your-mouth beef to enhance its rich, savoury flavours. The unique tangerine peel sauce adds a refreshing citrusy kick to the dish, enriched by hints of chilli and the aromatic essence of tangerine. Mott 32’s innovative spirit shines through as it blends traditional Chinese cooking techniques with modern culinary artistry.
Meanwhile, the crispy black cod with golden garlic and chilli is infused with robust notes of deep-fried garlic and a hint of red chilli, with a golden crust encasing its tender and flaky interior.
The pan-fried prawn with pickled ginger and chilli bean paste is a treat for seafood lovers. The dish showcases tender and succulent prawns, complemented by zesty pickled ginger and a rich fermented chilli bean paste in a harmonious blend of savoury, sweet and spicy flavours.
