23 Nov 2011
(HONG KONG) Dragonair has launched inflight menus featuring Chinese and Western dishes from two new partners – Beijing Dadong Roast Duck Restaurant and Jaan Restaurant at the Raffles Beijing Hotel. A total of 38 dishes have been created to offer a whole new range of taste sensations to be enjoyed 38,000 feet in the air.
Passengers in all classes on Dragonair flights from Beijing to Hong Kong can enjoy the specially designed Chinese inflight menu by Beijing Dadong Roast Duck Restaurant. Eighteen dishes were selected to highlight the creativity of the restaurant which blends Beijing techniques with the essence of Western cuisine. The Diced Mushroom with Salad stuffed in Tomato appetizer is among the most delicately presented dishes. A healthy option is the crystal-like champagne jelly skilfully wrapped in a mushroom slice and served with a refreshing salad dressing. Other enticing dishes include Stewed Oxtail with Honey and Logan, and Sautéed Prawn with Diced Mango and Dried Chilli.
First Class and Business Class passengers flying from Beijing can experience contemporary French cuisine created by the chefs of Jaan Restaurant at the Raffles Beijing Hotel. The series features 20 contemporary French dishes with a focus on lighter, healthier dishes from Provence that still capture the romance and elegance of classic French cuisine. Signature dishes include Chicken with Foie Gras, and Pan-fried Cod Fish and Roasted Beef Tenderloin in Red Wine Sauce.
Dragonair General Manager China Sam Swire said: “Over the past year Dragonair has served more than 7 million inflight meals, each with a special ingredient – the genuine care to passengers shown by our cabin crew.
“Dragonair has been proud to receive a number of major travel awards over the past two years which highlight the recognition from passengers and our peers in the industry. Such awards are important because they will drive us to become more innovative and provide an even-higher level of service,” added Mr Swire.
Inflight catering is a very important part of the inflight experience at Dragonair. Since 2004, the airline has been cooperating with renowned restaurants to offer passengers even better inflight dining. This winter season, First and Business Class passengers flying from Hong Kong to Beijing and Shanghai will be able to select from seasonal crab roe gourmet dishes and a hot pot rice menu available at different periods.
About Beijing Dadong Roast Duck Restaurant
With three decades of experience, Dong Zhenxiang, founder of Beijing Dadong Roast Duck Restaurant, is both a master of the great Shandong, Cantonese, Sichuan and Huaiyang cuisines and an enthusiast of Western cooking. His characteristic “Dadong” menu features the best of both Chinese and Western culinary traditions, and his emphasis on three cardinal principles - healthiness, taste and originality - has become a trend in contemporary Chinese cooking.
About Jaan Restaurant
Ideally situated in the prestigious Raffles Beijing Hotel and graced by majestic French windows overlooking the capital’s Chang An Avenue, Jaan is an exuberant combination of old world charm and modern day chic. The cuisine is quintessentially contemporary French - firmly rooted in the classic repertoire, yet unmistakably lighter in approach, conjuring up southern flavours from Provence and the Mediterranean Sea. Michelin-star-experienced Chef de Cuisine Laia Pons Gonzales marries talent with masterful technique, contrasting subtle textures with bold flavours in inspiring culinary creations.
New Inflight Menu on Dragonair flights from Beijing to Hong Kong
(November 2011 – November 2012)
1.Designed by Beijing Dadong Roast Duck Restaurant