30 Oct 2014
(HONG KONG) Dragonair is delighted to present its latest seasonal inflight menus, featuring crab roe dishes and hot pot rice, which will further enhance the inflight dining experience for its passengers. At the same time, the airline is proud to present three new and unique signature cocktails.
The new seasonal menus feature ingredients renowned for their taste as well as their high nutritional value. The crab roe delicacies are now being served exclusively to First Class passengers on flights from Hong Kong to Beijing and Shanghai until 15 December. Healthy ingredients such as soya bean milk and red dates are used to create the dishes. Red dates are viewed as a “superfood” in Chinese cuisine, being rich in Vitamin A, Vitamin B1, Vitamin C, protein and various essential minerals. Exciting dishes on the crab roe menu include Braised Seafood with Crab Roe Sauce on Steamed Soya Bean Milk and Egg White, and Pan-fried Berkshire Pattie with Red Dates and Shimeji Mushroom in Hairy Crab Cream.
In addition to the crab roe delicacies, Dragonair will also introduce new dishes to its popular hot pot rice menu with a creative combination of ingredients including premium seafood such as lobster and farmed giant garoupa. A selection of new hot pot dishes will be served in Business Class on rotation from 1 November to 28 February 2015 and First Class from 16 December to 31 March 2015 on selected flights between Hong Kong and Beijing and Shanghai.
Highlights on the hot pot rice menu include Steamed Rice with Garlic Lobster and Chicken in Hot Pot Casserole for First Class passengers and Steamed Rice with Giant Garoupa, Scallop and Prawn in Hot Pot casserole for Business Class passengers. Classic hot pot dishes with Hong Kong flavours, such as Steamed Rice with Chinese Preserved Sausages, Dried Shrimp, Morel and Chicken Patty in Hot Pot Casserole, will also be served.
The airline’s catering team has always aimed to delight passengers with innovative ideas. To further enhance the overall inflight experience, the team has come up with three unique signature cocktails that are now being served onboard. Rose Infinity, Passion Tour and Summer Breeze represent the professionalism of Dragonair’s service staff, the balmy weather of many of the airlines’ regional destinations and the refreshing experience provided by the airline’s suite of new inflight products, respectively.
Rose Infinity is a unique blend of rum, apple and grapefruit juice with a sparkling touch of rose infusion; Passion Tour is a thirst-quenching combination of gin, passion fruit, apple juice and sparkling water with refreshing lemongrass; and Summer Breeze is a bubbly mix of rum, piña colada syrup, passion fruit and orange juice with a touch of fresh lemon.
The three new cocktails are being served alongside Dragon Sunrise, Dragonair’s current signature cocktail, on a rotational basis in First and Business Class.
“At Dragonair, we strive to offer a high-quality and enjoyable inflight dining experience to our passengers every time they travel with us, and our catering team is always on the lookout for innovative new ideas,” said Dragonair General Manager - Inflight Services Brian Yuen. “Taking into account the fact that many passengers are looking for a more healthy dining experience nowadays, we have put a lot of effort into balancing a healthier approach with the need to provide passengers with delicious-tasting dishes. We are sure passengers will appreciate these latest additions to our food and beverage menu.”