Cathay Pacific Brings Guests Plant-Forward Culinary Options in Collaboration With VEDA by Ovolo
Cathay Pacific is introducing a contemporary new range of curated plant-based dishes developed in collaboration with the leading Hong Kong-based plant-forward restaurant, VEDA by Ovolo.
On Wednesday (August 16, 2023), Cathay Pacific announced that in collaboration with Hong Kong’s leading plant-forward restaurant, VEDA by Ovolo, they will offer guests a new range of plant-based dishes onboard. The new menu options are available to customers traveling in Premium Economy and Economy Class on select flights departing Hong Kong. The culinary collaboration also aligns with VEDA’s and Ovolo Hotels’ ongoing ‘Plant’d pledge’ to ethical eating, conscious cuisine and cutting-edge vegetarian options, with the Group becoming the first hotel brand globally to commit to a vegetarian-led offer.
In Wednesday’s announcement, Cathay Pacific’s General Manager – Customer Experience and Design, Vivian Lo, said,
“It gives us great pleasure to announce this new partnership with VEDA, a Hong Kong restaurant that shares our commitment to providing fantastic cuisine while also being more sustainable. For Cathay, the difference is in the detail. We know inflight dining is something that is extremely important to our customers, and we carefully work with partners to bring them memorable experiences by sourcing ingredients, designing menus and preparing dishes with great attention to detail.
“Drawing inspiration from the breadth and variety of VEDA’s dishes, we have collaborated with VEDA and Ovolo Hotels Executive Chef Raul Tronco to develop a reimagined selection of plant-forward creations that reflect our brand values of thoughtful and progressive, and go beyond the norms of airline vegetarian meals.”
Also commenting on the catering collaboration, Ovolo Hotels Founder and Executive Chairman, Girish Jhunjhnuwala, said,
“VEDA and Ovolo Hotels pride ourselves on being an industry leader. We believe that the world changes, therefore we continue to evolve. We want to ensure we are doing our bit to help preserve our environment, promote healthy eating and enhance the image of amazing vegetarian and plant-based dining. Our collaboration with Cathay Pacific aligns perfectly with this mantra and our Plant’d pledge, and our wider ‘Do Good. Feel Good’ sustainability commitment.”
VEDA’s Executive Chef, Raul Tronco, added,
“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 an appetizer selection, including Bombay carrot salad with cashews, raisins and cherry tomatoes, an Indian-inspired slaw that features a dressing infused with lime juice, coriander powder and ginger, and Hummus with harissa roasted cauliflower and picked red onions. The Hummus dish features harissa, a North African red chili paste, providing a bold and smoky flavor.
Next, these are followed by a selection of main dishes, including the Keralan-style coconut curry with mushrooms, red bell peppers and cumin rice. Another main dish option is the roasted vegetable tagine with halloumi cheese and pearl couscous. This vibrant version of the North African stew features eggplants, carrots, zucchini, and pumpkin, which is slowly cooked with a mix of spices. Finally, in a take on a Thai classic, the menu includes a Panang dry curry tofu with cashews and coconut rice, which starts off with a base of green chili peppers, lemongrass, shallots, ginger and vegetarian oyster sauce. This is then tossed with seared tofu and served with green beans, offering a balance of sweetness and spice.
Economy Class guests will also enjoy a refreshed selection of appetizers, including the purple quinoa Tabbouleh, offering a refreshing twist on the traditional Middle Eastern salad with a combination of fresh parsley and mint, paired with cucumber, cherry tomatoes and onions. Another option is the Mediterranean potato salad, with potatoes, hard-boiled eggs and baby pickles, tossed in a creamy dressing of Dijon mustard, mayonnaise and a splash of vinegar.
Main course selections in Economy include Khao soi, Northern Thai-style coconut curry noodles with mixed vegetables, consisting of a colorful mix of vegetables simmered in a creamy, spicy-sweet coconut curry, accented with lemongrass, kaffir lime leaves, green chilis, turmeric and ginger. Another option is a variation of paneer makhani, a dish with roots in Northern India. This selection consists of paneer cheese in creamy smoked tomato gravy with cumin rice, with soft cubes of paneer cooked in rich tomato cream sauce, along with mushrooms, green peas and spices. Finally, Economy guests can enjoy the vegetable marsala with green pulao rice. This is made by cooking basmati rice with an assortment of vegetables and aromatic whole spices, along with mint and coriander chutney, plus a touch of turmeric.
Source: Cathay Pacific