Dragonair Offers Exclusive Inflight Taste Sensations from the Mandarin Oriental, Hong Kong

Dragonair Offers Exclusive Inflight Taste Sensations from the Mandarin Oriental, Hong Kong

26 Apr 2012

        

(HONG KONG) Dragonair has launched a new inflight menu in conjunction with one of the world’s legendary hotels, the Mandarin Oriental, Hong Kong. The menu, including 23 appetisers and main courses (see Appendix for details), is now being offered to First Class and Business Class passengers flying on Dragonair flights from Hong Kong to Beijing and Shanghai until mid-April 2013.

This is the first time that Dragonair and The Mandarin Oriental, Hong Kong have worked together on an inflight menu promotion. Each of the dishes has been designed and adapted by Uwe Opocensky, Executive Chef at the award-winning hotel, to ensure a delightful dining experience in the air for Dragonair passengers.

Dragonair General Manager Inflight Services Cecilia Leung said: “It is Dragonair’s great honour to be the first airline partner to work with Mandarin Oriental, Hong Kong on a selection of inflight meals. We have worked closely with Uwe Opocensky to bring a selection of the hotel’s signature dishes, from a number of its renowned restaurants and bars, for our passengers to enjoy in the air.”

Using only the finest seasonal ingredients, signature dishes from this newly launched promotional menu include the Michelin-starred Mandarin Grill + Bar’s appetizer, Forest Walk - Foie Gras, Mushroom, Brioche, and the Black Cod with Brown Ginger Sauce, Seaweed Pappardelle, Ginger, Dashi main course.

Forest walk - Foie Gras, Mushroom, Brioche is an innovative salad dish originally created to offer the sensation of walking in the forest and absorbing its many flavours.  It is presented with vibrant colours like a work of art that’s designed to stimulate both sight and taste.

Black Cod with Brown Ginger Sauce, Seaweed Pappardelle, Ginger, Dashi is made from a piece of carefully selected cod that is coated in a mixture of pu-erh tea and seaweed to give it a dark colour, and then slowly cooked. The homemade seaweed pappardelle and dashi sauce give a perfect finishing touch to the dish.

“It is exciting for us to be able to offer guests of Dragonair a taste of some of our legendary dishes here at Mandarin Oriental, Hong Kong. Home to 10 highly individual restaurants and bars, we have adapted many of our signature dishes for these discerning guests and they include our famed Forest Walk from the Michelin-starred Mandarin Grill + Bar and The Chinnery’s much-loved Shepherd’s Pie,” says David Collas, Executive Assistant Manager Food & Beverage “We hope that this opportunity will be enjoyed by all and that it will encourage Dragonair guests to return to the hotel to sample more.” 

 

Appendix

Dragonair New Inflight Menu Designed by Mandarin Oriental, Hong Kong (available from Hong Kong to Beijing and Shanghai):

 

First Class

Appetizer

• Carpaccio - Watermelon, Feta, Balsamic, Pine Nuts
• Ham and Piccalilli - York Ham , Piccalilli, Vegetables
• Iberico Ham and Olive Oil Caviar  -  Joselito, Olive Oil, Sea Salt
• Forest Walk - Foie Gras, Mushroom, Brioche
• Prawn Cocktail Timbale  - Tomato Salsa, Dill, Cocktail Sauce

 

Main Course

• Black Cod with Brown Ginger Sauce  - Seaweed Pappardelle, Ginger, Dashi
• Halibut with Italian Butter Sauce - Butter Confit with Vegetables
• U.S. Beef Tenderloin  - Italian Spatzle, Truffle, Carrot, Jus
• U.S. Beef Tenderloin  - Potato Mille Feuille, Romanesco , Bordelaise Sauce
• Pork  - Suckling, Potato, Savoy Cabbage, Carrot
• Shepherd’s Pie - Lamb, Stew, Asparagus, Potato Crust
• Lamb Loin, Slow Cooked, Tomato Broth, Lentil Ragout
• Chicken - Breast, Bone, Foie Gras, Duchness Potato, Natural Jus
• Duck Pithivier - Confit, Jus a la Presse, Rocket Lettuce
• Potato Risotto -  Salmon, Spinach, Carrot
• Coq au Vin - Red Wine Chicken, Tortellini, Onion, Carrot, Romennesco, Jus
• Lasagna - Seafood, Cream, Dill, Parmesan

 

Business Class

Appetizer

• Ham and Piccalilli - York Ham, Piccalilli, Vegetables
• Waldorf Salad and Smoked Duck Breast - Celery, Apple, Grape
• Sake Crab and King Crab Meat Sushi - Crabmeat, Sake Jelly
• Prawn Cocktail Timbale - Tomato Salsa, Dill, Cocktail Sauce

 

Main Course

• Pan-seared Fillet of Sole - Truffled Mashed Potato, Lemon Gel
• U.S. Beef Tenderloin - Italian Spatzle, Truffle, Carrot, Jus
• Shepherd’s Pie - Lamb, Stew, Asparagus, Potato Crust
• Lamb Loin - Slow Cooked, Tomato Broth, Lentil Ragout
• Chicken - Breast, Goose Liver, Grilled Zucchini, Natural Jus
• Duck Pithivier - Confit, Jus a la Presse, Rocket Lettuce
• Cordon Bleu - Ham, Cheese, Mash, Peas
• Coq au Vin - Red Wine Chicken, Tortellini, Onion, Carrot, Romennesco, Jus
• Braised Pork Cheek - Kenya Bean, Mushroom Risotto Cake, Red Wine Sauce
• Lasagna - Seafood, Cream, Dill, Parmesan
• Pappardelle - Lamb Shank, Carrot, Celery, Lamb Jus

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