Cathay Pacific, in a pioneering move, has partnered with the acclaimed vegetarian restaurant Veda by Ovolo, based in Central Hong Kong, to enhance its in-flight dining experience. This collaboration brings a fresh perspective to airline cuisine, especially for health-conscious travelers on long-haul flights from Hong Kong. The menu features a tantalizing array of plant-based dishes, showcasing a commitment to both wellness and sustainability.
Among the innovative offerings are Khao soi, a Thai coconut curry noodle dish with mixed vegetables, and a roasted vegetable tagine paired with halloumi cheese and pearl couscous. The menu also includes hummus with harissa roasted cauliflower and pickled onions, along with a Bombay carrot salad enriched with cashews, raisins, and cherry tomatoes.
The collaboration was initiated by Cathay Pacific’s head of dining and hospitality, Vassilios Georgakopoulos, who reached out to Veda by Ovolo last November. Impressed by the quality and creativity of Veda’s plant-based offerings during his stay at Ovolo Southside, Georgakopoulos saw an opportunity to introduce these culinary delights to Cathay’s in-flight menu. This move aligns with the airline’s commitment to providing wholesome, sustainably sourced food.
Ovolo Hotels, under which Veda operates, has been a frontrunner in vegetarian cuisine since 2020. Its Hong Kong and Australian hotels exclusively serve vegetarian dishes in their restaurants, driven by the goal to promote healthy eating and reduce the environmental impact of meat production. This shift reflects the growing trend towards plant-based eating, a movement that gained significant traction during the pandemic due to health concerns and disruptions in the meat supply chain.
Studies have consistently shown that a plant-based diet offers numerous health benefits, including improved heart health, aid in weight loss, cancer prevention, and diabetes management. Chef Raul Tronco of Veda and Ovolo Hotels worked closely with Cathay’s kitchen team to adapt these dishes for in-flight dining, taking into account the unique challenges of preparing meals at high altitude and the logistics of serving thousands of passengers.
Tronco, a vegetarian himself since 2017, carefully curated the menu, ensuring that each dish is not only appealing and flavorful but also nutritionally balanced. His personal journey into vegetarianism, which began while working in Jamaica, has influenced his culinary philosophy – to create meals that are satisfying, nutritious, and energy-boosting.
Cathay Pacific had already been incorporating more plant-based items into its menu before the pandemic, in partnership with Hong Kong-based Omni foods and working with renowned chef Daniel Green. The collaboration with Veda by Ovolo is a continuation of this trend, catering to the increasing demand for plant-forward options, especially among passengers who may not typically order special meals.
Now, even passengers in economy and premium economy classes on long-haul flights can enjoy these new vegetarian dishes. This partnership aims to provide a diverse and contemporary range of plant-forward fare that appeals to vegetarians, meat-lovers, and everyone in between, enriching the in-flight dining experience with culinary innovation and diversity.
Chef Tronco, a Spanish native, has been with Ovolo Hotels since 2020, starting at the vegetarian restaurant Komune at Ovolo Southside. His transition to a vegetarian lifestyle has not only transformed his personal health but also deeply influenced his professional approach to cooking, emphasizing the importance of well-being and environmental consciousness in every dish he creates.
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