Cathay Pacific, together with Hong Kong-based plant-forward restaurant, VEDA by Ovolo, has introduced a new contemporary range of plant-based dishes for passengers.
From now to June 2024, passengers travelling in Premium Economy and Economy class on selected longhaul flights departing from Hong Kong can enjoy a variety of curated plant-forward options that focus on nutrition and flavour, with a rotating selection of dishes throughout the year.
The collaboration aligns with VEDA’s and Ovolo Hotels’ ongoing Plant’d pledge to ethical eating, conscious cuisine and innovative vegetarian dishes.
Highlights of the menu for Premium Economy passengers include Bombay carrot salad with cashews, raisins and cherry tomatoes, Kerala-style coconut curry with mushrooms, red bell peppers and cumin rice, Panang dry curry tofu with cashews and coconut rice, and more.
For Economy passengers, the selection comprises the purple quinoa tabbouleh, Mediterranean potato salad, Khao soi – Northern Thai-style coconut curry noodles with mixed vegetables, vegetable masala with green pulao rice, to name a few.
Vivian Lo, general manager customer experience and design, Cathay Pacific, shared: “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.”
Ovolo Hotels’ founder and executive chairman Girish Jhunjhnuwala added: “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.”