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