Cathay Pacific swapped passengers for pandas recently, when more than a thousand papier-mâché pandas filled up the economy cabin in one of their aircraft.
To promote conservation and sustainable development, French artist Paulo Grangeon used recycled materials to create the 1,600 pandas, which apparently is the number of pandas left on the planet. The pandas arrived in Hong Kong on a worldwide tour organised by PMQ for environmental conservation group WWF.
The well travelled pandas have already visited France, the Netherlands, Italy, Switzerland, and Germany for some 100 exhibitions. To promote conservation and reinforce the importance of sustainable development in an imaginative setting, the public can get up close to the pandas at every stop.
During their stay in Hong Kong, the pandas will visit more than ten landmarks, including Hong Kong International Airport and Ocean Park.
The finale of “1600 Pandas World Tour in Hong Kong: Creativity Meets Conservation” will be at PMQ’s headquarters on 21 June.
It’s a shame that the pandas were travelling in Economy Class, because those passengers travelling in Cathay Pacific’s First Class cabin can now enjoy the new bespoke caviar and Krug service. The caviar is served in a specially made glass caviar soccel and with a mother of pearl spoon. Cathay Pacific also recently introduced an amuse bouche service so First Class passengers are now welcomed with bite-sized fine fare presented in a frosted sake glass, literally a tasteful start for the flight ahead.
Award winning Cathay Pacific flies 74 times a week from Australia (Sydney, Melbourne, Adelaide, Perth, Cairns and Brisbane) direct to Hong Kong and onto more than 170 destinations around the world. Cathay Pacific and sister airline Dragonair fly over 720 flights a week to 25 destinations in China and Taiwan, including 12 daily flights toBeijing and 17 daily flights to Shanghai.
Passengers travelling on Dragonair, Cathay Pacific’s sister airline, can enjoy Xin Dau Ji’s delicious chilled pork belly with garlic that uses Kurobuta pork. Other signature Hong Kong style dishes are available from popular Xin Dau Ji restaurant, which was awarded a Michelin star in 2012 and has nine branches in Hong Kong and China. Other dishes passengers can look forward to include pan-fried minced pork and lotus root cake plus the chef-recommended deep fried fish fillet with sweet corn sauce.
The new menu will be available until mid-April 2015 to passengers in all classes on selected Dragonair flights from Hong Kong to Beijing and Shanghai plus First and Business Class to Taipei and Kaohsiung as well as Business Class to Chengdu, Hang-zhou, Kunming, Nanjing, Ningbo, Qingdao and Fukuoka.
Passengers will forget they are eating on a plane.