Business Treaveler logo

Travel news, reviews and intel for high-flyers

Cathay Pacific, Rosewood Hong Kong Debut Michelin-Starred Menu at The Pier

The Legacy House is next to curate a menu at the Hong Kong airport retreat, part of Cathay Pacific’s partnership with The Rosewood hotel

by Lauren Smith

March 20, 2024

Photo: Courtesy of Cathay Pacific

The Legacy House, a lauded crafter of refined Cantonese cuisine, is taking over the menu at Cathay Pacific’s lavish The Pier, First Lounge, as the airline’s collaboration with the Rosewood Hong Kong hotel continues.

Under the partnership, Rosewood’s luxurious eateries will make cameo appearances at The Pier at Hong Kong International Airport (HKG) this year, curating exclusive tasting menus for Cathay Diamond members and first-class passengers.

First up was the Italian-inspired fare from The Dining Room by BluHouse, launched in January. With Rosewood’s Michelin-starred The Legacy House next in the rotation, southern Chinese cuisine is stepping into the spotlight this month.

Photo: Chef Chi Wai Li. Courtesy of Cathay Pacific

The Legacy House’s executive chef, Li Chi Wai, has created a lounge menu that pays homage to traditional Cantonese recipes and appeals to “the pre-boarding palate” and a wide range of travelers.

That includes an appetizer that combines marinated abalone, a premium ingredient in Cantonese seafood, with tofu, soft enough for visitors of all ages. They’re served in a savory-sweet brown sauce.

For the next course, Chef Li turned to chicken, which he says is versatile and more inclusive than other meat options. He’s created a double-boiled chicken soup with porcini mushrooms and bamboo pith for a light, almost-sweet flavor.

Photo: Appetizer of marinated abalone with tofu in a savory-yet-sweet brown sauce. Courtesy of Cathay Pacific

Some dishes tweak recipes from The Legacy House. Here, the wok-fried, batter-coated prawns are served with a sauce with less spice to appeal to a wider audience.

The meal ends with a warm bowl of sweetened black glutinous rice mixed with coconut cream, described as “the perfect pre-flight treat,” light and not excessively sweet.

Photo: Warm bowl of sweetened black glutinous rice mixed with coconut cream. Courtesy of Cathay Pacific

The DarkSide, a Hong Kong bar, is mixing up its custom cocktails for the lounge to match the revamped menu. Gone are the Italian-inspired sips, replaced by a cocktail list inspired by mahjong, the Chinese tile game. The centerpiece is the chrysanthemum cocktail, made with French liqueur and Italian bitters and infused with chrysanthemum buds and honey for a sweet and floral flavor reminiscent of Chinese chrysanthemum tea.

Photo: Chrysanthemum cocktail from The Art of Mahjong cocktail menu. Courtesy of Cathay Pacific

The non-alcoholic chrysanthemum mocktail combines lemon and ginger juices, citric acid, and soda water with a salt and sugar rim.

“We have a natural desire to impart magic to our guests,” said Chef Fabian Altabert, Rosewood’s Director of Culinary Operations in Hong Kong, Japan, and Korea.

“When meticulously selecting dishes for The Pier, First Lounge, our utmost priority was to evoke Rosewood’s signature A Sense of Place philosophy. This collaboration represents a meaningful partnership between two renowned establishments with headquarters in Hong Kong, dedicated to promoting a sense of Hong Kong.”

Cathay Pacific’s General Manager of Customer Experience and Design, Vivian Lo, added: “Our guests’ stay at the lounge may be short, but we seek to surprise, delight, and create lasting relationships with them through thoughtful touches and memorable moments. These indulgences are what make our guests feel special and keep them coming back.”

Photo: The Pier. Courtesy of Cathay Pacific

The Legacy House-crafted menu will be available at the lounge until the summer when a new menu will debut under the curation of another dining establishment at the plush Rosewood Hong Kong hotel.

Meanwhile, Cathay Pacific is also elevating its culinary offerings above the clouds, teaming up with Michelin-starred Hong Kong restaurant Louise on reinterpretations of 16 French classics, including chicken ballotine, Obsiblue prawns in a herb-infused consommé, and a raspberry and pistachio financier. The dishes will be served to first- and business-class passengers on select long-haul flights departing from Hong Kong.

Cathay Pacific The Pier, First Lounge

Photo: Courtesy of Cathay Pacific
Photo: Courtesy of Cathay Pacific
Photo: Courtesy of Cathay Pacific
Photo: Courtesy of Cathay Pacific
Photo: Courtesy of Cathay Pacific
Photo: Courtesy of Cathay Pacific