Cathay Pacific has great news for its Economy Class customers. The carrier has teamed up with Hong Kong-based hospitality group Black Sheep Restaurants to bring the city's dynamic food culture to the skies. Thanks to the collaboration, Economy passengers on long-haul Cathay Pacific flights can look forward to enjoying new dishes specially crafted by the restaurant group's chefs.

The new menu items will be available beginning November. For those who are wondering, these new dishes are inspired by the modern, international flavors of Black Sheep Restaurants. Passengers can expect a contemporary and elevated menu on board. For frequent flyers, Cathay Pacific will keep the inflight meal experience refreshing by rotating the meals regularly.

Cathay Pacific and Black Sheep Restaurants aim to please passengers with flavorful, vibrant new appetizers and reimagined classics. The new appetisers will utilize unique ingredients and showcase bright, fresh flavors while the new mains will spotlight wholesome comfort food done with a contemporary twist.

Shredded chicken and cabbage salad with a Vietnamese nuoc cham dressing made of lime, fish sauce, and chilli is a starter that passengers can expect aboard. As for the new mains, passengers can tantalize their taste buds with the hearty Braised Beef in Red Wine with Green Beans and Lemon Gremolata. Otherwise, delightful meat-free options the likes of Sicilian-style Penne alla Norma with Eggplant, Ricotta and Basil or the vegetarian classic Broccoli Mac and Cheese are available, too.

While the new menu items will only be available to those flying from Hong Kong to long-haul destinations for now, the carrier has plans to expand the new menu to regional routes in time to come though no set date has been given at the moment.

On another note, Cathay Pacific has recently brought back its wildly popular craft beer, Betsy Beer. Passengers on all Cathay Pacific long-haul flights can now enjoy the new and improved, locally-brewed craft beer regardless of the cabin they are flying in.

Denise Bay is a staff writer at Email: