Dragonair Launches New Inflight Menus with Restaurant Partners from Taiwan

Dragonair Launches New Inflight Menus with Restaurant Partners from Taiwan

03 Oct 2012

(HONG KONG) Dragonair has launched new inflight menus featuring Chinese dishes from two Taiwan partners - Chinese Sky Restaurant at the Han-Hsien International Hotel in Kaohsiung and Ji-Pin-Shuan Restaurant in Taipei.

From now until October next year, First Class and Business Class passengers on Dragonair flights from Kaohsiung to Hong Kong can enjoy a specially designed Chinese inflight menu by Chinese Sky Restaurant at the Han-Hsien International Hotel. Passengers travelling on Dragonair flights from Taipei to Hong Kong, meanwhile, can experience a selection of dishes created by Ji-Pin-Shuan Restaurant.

"Dragonair strives to provide the best travel experience, and our catering team puts a lot of effort into surprising passengers with exciting new inflight menus from time to time," said Dragonair Manager Catering Kim Chong.

"We are delighted to once again join hands with the these two renowned restaurants from Southern and Northern Taiwan - Chinese Sky Restaurant at the Han-Hsien International Hotel in Kaohsiung and Ji-Pin-Shuan Restaurant in Taipei. The dishes of both restaurants show respect for Chinese culinary traditions while at the same demonstrating a creative edge."

Located on the 40th floor of the Han-Hsien International Hotel, the Chinese Sky Restaurant is well-known for its stunning views over Kaohsiung and its exciting menus. The restaurant's Executive Chef, Mr Jacky Kuo, offers authentic Cantonese cuisine and dishes from other regions. Chef Kuo has won many honours during his 25 years of culinary experience, including the gold award at Singapore FHA 2001 and the 2008 Beijing Olympics World Culinary Contest.

Ji-Pin-Shuan Restaurant is a well-known eatery in Taipei that offers an enticing selection of perfectly matched Zhejiang dishes. Restaurant founder Mr Chen Li Rong puts a great emphasis on creating imaginative menus and exquisitely prepared dishes using the finest ingredients.

Dragonair operates 77 weekly flights from Hong Kong to Taiwan including 42 to Kaohsiung, 21 to Taipei and 14 to Taichung.

Appendix

Dragonair New Inflight Menu Designed by Chinese Sky Restaurant at the Han-Hsien International Hotel:

(In First Class and Business Class cabin on Dragonair flights from Kaohsiung to Hong Kong)

First Class

• Stir-fried Beef  and Asparagus with Black Pepper Sauce
• Stir-fried Prawn with Water Chestnut in Spicy Sauce
• Baked Pork Spare-rib with Flavoured Orange Juice
• Sautéed Prawn, Crab Meat with Yunnan Ham and Scramble Egg
• Stir-fried Chicken with Gingko Nut in X.O. Sauce
• Stir-fried Scallop with Fresh Pineapple in Supreme Sauce
• Stir-fried Diced Beef with Hot and Spicy Sauce
• Stir-fried Seafood with Shimeji Mushroom in Chef’s Paste
• Stewed Pork Belly with Preserved Vegetables
• Shrimp Cake with Sweet and Sour Sauce
• Braised Chicken with Abalone Mushroom in Ginger Soy Wine Sauce
• Pan-fried Cod Fish with Preserved Vegetables

 

Business Class

• Stir-fried Seafood with Shimeji Mushroom in Chef’s Paste
• Stir-fried Diced Beef with Hot and Spicy Sauce
• Braised Chicken with Abalone Mushroom in Ginger Soy Wine Sauce
• Stewed Pork Belly with Preserved Vegetables
• Stir-fried Prawn with Water Chestnut in Spicy Sauce
• Baked Pork Spare-rib with Chinese Barbecued Sauce
• Sautéed Prawn, Crab Meat with Yunnan Ham and Scramble Egg
• Stir-fried Beef  and Asparagus with Black Pepper Sauce
• Sautéed Chicken with Baby Ginger Pickle
• Roasted Pork with Sweet Soya Sauce
• Pan-fried Cod Fish with Preserved Vegetables
• Sautéed Pork Cheek and Mushroom with Spicy Bean Paste

 

Dragonair New Inflight Menu Designed by Ji-Pin-Shuan Restaurant:

(In First Class and Business Class cabin on Dragonair flights from Taipei to Hong Kong)

 

First Class

• Braised Garoupa with Fish Maw in Oyster Sauc
• Sautéed Matsuzaka Pork with Spicy Bean Paste
• Sautéed Scallop and Lily Bulb with Spicy Sauce
• Roasted Chicken with Preserved Red Beancurd
• Sautéed Prawn in Hot and Spicy Sauce
• Sautéed Beef Tenderloin with Water Bamboo and Mixed Vegetables
• Steamed Cod Fish with Preserved vegetables and Green Soya Bean in Supreme Stock
• Braised Minced Pork with Bamboo Shoot in Soy Sauce
• Sautéed Scallop and Lily Bulb with Spicy Sauce
• Sautéed Chicken with Sesame in Sweet and Sour Sauce
• Stir-fried Prawn with Scallion
• Stewed Beef Shank with Turnip

Business Class

• Stir-fried Prawn with Scallion
• Stewed Beef Shank with Turnip
• Sautéed Chicken and Abalone Mushroom with Oyster Sauce
• Braised Matsuzaka Pork in Five Spicies Shiao-Shin Sauce
• Braised Fish Fillet and Conch in Oyster  Sauce
• Stewed Chicken with  Bamboo Shoot, Mushroom  and Chestnut
• Sautéed Perch Fillet and Asparagus with X. O. Sauce
• Sautéed Beef with Soya Bean and Preserved Vegetables
• Stir-fried Garoupa and Shrimp with Spring Onion
• Stewed Pork Spare-rib and Bamboo Shoot  with Five Spices in Soy Sauc
• Sautéed Prawn in Hot and Spicy Sauc
• Roasted Chicken with Preserved Red Beancurd

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