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Dragonair Kick Starts 25th Anniversary Programme with New Inflight Menu

13 Apr 2010

Airline partners with five-star JW Marriott Hotel in Hong Kong to offer new taste sensation in the sky

(HONG KONG) From being a single aircraft carrier to one of the region's most recognised airlines, Dragonair has grown in leaps and bounds over the past 25 years.

As a kick-off to its 25th anniversary celebrations, a series of activities tailored specially for our customers have been planned throughout the year. The first of these is a new inflight menu promotion partnering with JW Marriott Hotel’s western restaurant JW's California in Hong Kong. The menu will launch inflight in mid April for First and Business Class passengers.

Speaking at a special tasting event for Hong Kong media, Dragonair Chief Executive Officer James Tong said: “Over the past 25 years, Dragonair has grown with Hong Kong facing both challenging and good times together.

"The growth of Dragonair from one aircraft in 1985 to its current fleet of 28 now flying to 29 destinations, is a true reflection of the innovative spirit of Hong Kong,” he added.

Mr Tong said the new inflight menu kicks starts a series of celebratory and customer-centric programmes throughout 2010

"These include a specially-designed aircraft livery; super saver promotions; a themed mini-website featuring Dragonair milestones, stories from staff and passengers sharing their experiences and the latest news of anniversary events; and an enhanced series of inflight services including more duty-free sales items, monthly lucky draws and the launch of a home delivery service,” Mr Tong said.

From mid-April, First and Business Class passengers on flights from Hong Kong to Beijing or Shanghai will be enjoying dishes from a promotional inflight menu designed by JW's California, from Hong Kong’s JW Marriott hotel. The new menus will be served to passengers until mid April 2011.

JW Marriott Hotel’s Executive Chef Hector Pliego said: “We were very excited to have the opportunity to work with Dragonair in designing this menu which will bring the culinary concept behind the JW's California to a whole new market.

“The new menu features a number of popular dishes (see appendix) highlighting the perfectly executed contemporary cuisine of JW’s California with a strong emphasis simple, unpretentious and healthy dishes. We meticulously crafted the menu by handpicking every ingredient to highlight the natural qualities, and kept it skilfully-simple.

“As a chef it is always rewarding to see your food on as many tables as possible...and if it's at 30,000 feet, it's even better!" Mr Pliego added.

“As the carrier putting passengers first, we always strive to offer our passengers enjoyable journey. In collaboration with JW's California, we hope to bring passengers a new inflight experience and enjoyment." Mr Tong said.

New Inflight Menu designed by JW's California


  • Smoked Salmon, Green Olive and Pomelo, Mustard Dill Creme Fraiche
  • Prawn and Mango and Avocado Salad
  • Prosciutto and Fresh Figs, Persian Feta, Ligurian Extra Virgin Olive Oil
  • Grilled Chicken Salad with Cucumber and Cherry Tomato, Basalmic Vinaigrette
  • Pan Seared Nova Scotia Scallops, Sweet Corn Relish and Tomato Salsa
  • Duck Confit Salad with Fried Tortilla, Shiitake Mushroom, Leek and Orange Ponzu

Main Course

  • Hazelnut Crusted Salmon Fillet with Mustard Seed Cream Sauce
  • Grilled Chicken Breast, Wild Mushroom Risotto and Champagne Cream
  • Pan-fried Pork Chop with Brandy Cream Sauce, Honey Baked Pumpkin and Roasted Roma Tomato
  • Roasted baby Chicken with Red Wine jus, French Beans and Pancetta Lardons
  • Grilled Beef Tenderloin with Red Wine Jus, Wild Spinach and Shimeji Mushroom Ragout
  • Grilled Lamb Chop with Port Wine Jus, Pea Puree, Portabello Mushroom and Kenya Beans
  • Smoked Salmon Fillet with Goat Cheese, Boiled Potatoes and Roasted Vegetables
  • Wagyu Rump Sausage, Red Wine Jus with Caramelized Onion, Kipfler Potatos and Savoy Cabbage
  • Garlic Prawn, Saffron Risotto with Chive Oil
  • Seafood, Chorizo & Pea Paella, Squid, Prawns and Mussels