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Dragonair collaborates with Pak Loh Chiu Chow to offer Chiu Chow delights for passengers

10 Nov 2015

(HONG KONG) Dragonair today announced the launch of a new inflight menu featuring an array of popular Chiu Chow dishes from the kitchens of renowned Hong Kong restaurant Pak Loh Chiu Chow. From today until 31 January 2016, the new menu will be available for First and Business passengers flying from Hong Kong to Beijing and Shanghai for breakfast and during refreshment time. This is the first time Dragonair passengers have been able to enjoy authentic Chiu Chow tastes in the air.

Dragonair is committed to delivering the best possible inflight services for its passengers. To enhance the dining experience on board its aircraft, the airline continues to explore new options and foster partnerships with leading restaurants and hotels in the quest to create new and exciting dishes. Pak Loh Chiu Chow has been established in Hong Kong for close to 50 years, impressing the city’s food lovers with its traditional Chiu Chow specialties. The new menu comprises some of the restaurant’s signature dishes that are well-suited for passengers looking to enjoy a light and tasty inflight meal.

Commenting on the new collaboration, Dragonair General Manager Inflight Services Brian Yuen said: “Dragonair is delighted to join hands with Pak Loh Chiu Chow to offer our passengers a range of local Chiu Chow delicacies. Chiu Chow cuisine involves a careful selection of ingredients together with sophisticated cooking techniques. Dragonair and Pak Loh Chiu Chow share the same passion for providing customers with an exceptional dining experience and we believe our passengers will relish this new inflight menu.”

The Pak Loh Chiu Chow menu for Dragonair draws on the restaurant’s secret recipes and culinary craftsmanship. One of the signature dishes, “Marinated sliced goose meat in Chiu Chow style” uses a rich and fragrant marinade made from the restaurant’s own formula that uses premium ingredients such as cinnamon, anise, liquorice, tangerine peel, amomum fruit, bay leaves and galangal.

Nostalgic tastes come courtesy of classics such as “Chiu Chow style congee” and “Chiu Chow style fish ball with rice noodles in soup”. The congee, more commonly known as “Teochew opera congee”, was often sold around opera theatres in the old days, and the Dragonair version uses a variety of seasonal ingredients including seafood, chicken and vegetables. The Pak Loh Chiu Chow fish ball noodles set is expected to be well-received by passengers as it is light yet delicious, suitable for those preferring a hot dish for breakfast or afternoon tea.

In addition to introducing the new Pak Loh Chiu Chow menu, Dragonair has also added three top-notch wines to the First Class wine list in celebration of the 30th anniversary of the airline. From now until early 2016, Dragonair First Class passengers will be offered a wider selection of wines of Grands Crus Classés en 1855, with the addition of Château La Tour Carnet, Haut-Médoc (2011), Château Gruaud Larose, Saint-Julien (2012) and Château Desmirail, Margaux (2011).

About Pak Loh Chiu Chow

Pak Loh Chiu Chow has been serving authentic Chiu Chow specialties and retaining the traditional tastes of Chiu Chow since 1967. The restaurant group has five branches across Hong Kong and Malaysia, earning customer loyalty through its commitment to providing local Chiu Chow flavours and outstanding customer service. From fish ball with rice noodles to marinated meat, Chiu Chow congee to assorted dim sum, Pak Loh Chiu Chow strives to delight diners with fresh, hand-picked ingredients and innovative recipes. The restaurant’s Executive Head Chef Hui Mei-tak has participated in various prestigious cooking competitions and won many top honours, including “2015 World Champion Chef Shanghai – 3rd place” and “Year 2014 Golden Horse Award of China Hotel – Top 100 Master Chef”.