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Dragonair Joins The Square to Offer New Inflight Taste Sensation

11 Apr 2011

(HONG KONG) Dragonair is launching a new inflight menu in conjunction with The Square, an acclaimed Chinese restaurant in Hong Kong that has been awarded a Michelin star for three consecutive years.

The new inflight menu, with over 20 dishes, will be available from 16 April 2011 to 15 April 2012 for all passengers from Hong Kong to Beijing and Shanghai, and for First and Business Class passengers to Taipei and Kaohsiung.

Dragonair General Manager Inflight Services Cecilia Leung said: “It is a great honour to collaborate with The Square to bring their world-renowned Cantonese cuisine onto our flights. This is a new partnership but we share the same goals in terms of providing only top-quality food to our customers.

“Catering is a very important part of the inflight experience at Dragonair. With Michelin-star signature dishes being served on our aircraft, I’m sure our passengers will enjoy an even more memorable flying experience.”

The Square District Head Chef Tsoi Wai Ping said: “We insist on presenting our delicacies by preserving the genuine flavour of ingredients. The partnership with Dragonair will provide us a chance to introduce our ‘no-MSG-added’ menu to people from around the world.”

Among the newly introduced dishes, signatures of the Square are also featured in the inflight promotion which include:

  • Chilled Jellyfish Buds and Cucumber with Chilli Sauce
  • Steamed Cod Fillet with Salted Mini Dried Fish
  • Wok-fried Pork with Dark Vinegar Sauce
  • Stewed Ox Cheek with Curry Sauce

    Ms Leung added that Dragonair is aware that our passengers are becoming more health-conscious even when selecting inflight dishes. “We have adopted a ‘no-MSG-added’ policy for our menus which makes our collaboration with The Square a perfect match.”

    Appendix New Inflight Menu designed by The Square includes:

    First Class:
    Appetizers
  • Chilled Jellyfish Buds and Cucumber with Chilli Sauce
  • Marinated Chicken in Xiao Xing Wine
  • Chilled Shredded Jellyfish and Sliced Sea Whelk
  • Pork Terrine with Zhenjiang Vinegar

    Soup and Broth
  • Sea Whelk Soup with Fish Maw
  • Chicken Soup with Sea Whelk, Fish Maw, Dried Scallop and Chinese Wolfberries

    Main Course
  • Sautéed Scallop with Crab Meat and Crab Roe Sauce
  • Steamed Cod Fillet with Salted Mini Dried Fish
  • Sautéed Shrimps with Soy Beans and Ginkgo Nut
  • Roasted Sweet and Spicy Cod Fillet
  • Sautéed Scallops with Honey Bean and Fungus
  • Stir-fried Fillet of Ling with Asparagus and Ham
  • Deep-fried Prawns with Mango Salad Dressing
  • Deep-fried Fish Fillet with Sweet Corn Sauce
  • Wok-fried Pork with Dark Vinegar Sauce
  • Wok-fried Sliced Beef, Jade Melon and Mushroom
  • Wok-fried Diced Beef with Jade Melon and XO Sauce
  • Stewed Ox Cheek with Curry Sauce
  • Wok-fried Chicken with Shallot, Garlic and Black Bean
  • Steamed Sliced Chicken and Yunnan Ham
  • Sautéed Chicken with Ginger

    Business Class:
    Main Course
  • Sautéed Scallop with Crab Meat and Crab Roe Sauce
  • Steamed Cod Fillet with Salted Mini Dried Fish
  • Sautéed Shrimps with Soy Beans and Ginkgo Nut
  • Roasted Sweet and Spicy Cod Fillet
  • Stir-fried Fillet of Ling with Asparagus and Ham
  • Roasted Cod Fish Fillets
  • Sautéed Prawns with Sweet and Spicy Sauce
  • Wok-fried Pork with Dark Vinegar Sauce
  • Wok-fried Sliced Beef, Jade Melon and Mushroom
  • Stewed Ox Cheek with Curry Sauce
  • Stewed Pork Spare-ribs in Vinegar Sauce
  • Steamed Pork Neck with Plum Sauce
  • Wok-fried Chicken with Shallot, Garlic and Black Bean
  • Steamed Sliced Chicken and Yunnan Ham
  • Sautéed Chicken with Ginger

    Economy Class:
    Main Course
  • Deep-fried Fish Fillet with Sweet Corn Sauce
  • Wok-fried Pork with Dark Vinegar Sauce
  • Wok-fried Diced Beef with Jade Melon and XO Sauce
  • Seared Beef Tenderloin in Tangy Onion and Tomato Sauce
  • Steamed Sliced Chicken and Yunnan Ham
  • Sautéed Chicken with Ginger

    * Signature Dishes of The Square
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