Jump to main content
Utilizamos cookies para ofrecer la mejor experiencia posible. Puede obtener más información aquí.
Puede obtener más información aquí. Si continua navegando consideramos que acepta su uso.
Usted ha bloqueado las cookies de esta página web.
Active las cookies para mejorar la navegación.

Dragonair Introduces Latest Seasonal Menus with Crab Roe Delicacies and Hot Pot Rice for Autumn

19 Oct 2012

(HONG KONG) Dragonair today announced a new round of its seasonal inflight menus featuring crab roe and hot pot rice dishes, which have been well received by passengers in previous years.

Crab roe dishes were first introduced on Dragonair flights in 2009. For the latest version of the menu, which is being offered exclusively to First Class passengers on flights from Hong Kong to Beijing and Shanghai from now until 15 December, Dragonair’s catering team has provided a modern interpretation of crab roe dishes using innovative ingredients. Some of the exciting new dishes include Capellini Pasta with Prawn and Hairy Crab Roe, Braised Sliced Berkshire Pork with Hairy Crab Roe, and Braised Beef Cheek and Pumpkin with Hairy Crab Roe. (See Appendix 1 for full menu list.)

Beef cheek is one of the tenderest parts of a cow and its soft texture helps highlight the delicacy of crab roe. To add a modern twist to the crab roe noodle dishes, the team replaced the commonly used Chinese noodle with Italian angel hair pasta which gives the dish a smooth touch.

“Crab roe is typically cooked with seafood ingredients due to the similarity in flavours, but our catering team has added innovative ingredients such as angel hair pasta, beef cheek and Berkshire pork, which match unexpectedly well with the crab roe and create a whole new inflight dining experience for passengers,” said Dragonair General Manager Inflight Services Andy Wong.

All the crabs being used are sourced from Jiangsu, an area in China famous for the consistently high quality of crab roe throughout the season.

Dragonair has also added new dishes to the popular hot pot rice menu, which was first introduced on Dragonair flights in 2008. Offering a healthy alternative for passengers, this season’s hot pot rice menu features fungi and mushrooms as the key ingredients and consists of six brand new dishes in First Class and five in Business Class on flights from Hong Kong to Beijing and Shanghai. (See Appendix 2a and 2b for full menu list and availability periods.)

The latest hot pot rice dishes feature various types of fungi and mushrooms including black fungus, Shimeji mushroom, white mushroom, yellow fungus and porcini, all of which have health-giving properties. Other beneficial ingredients in the new dishes include tangerine peel, gingko nut, yam and Cordyceps.

Some fungi and mushrooms are prized for their ability to help maintain body warmth and strength during the winter season, while others can help to lower cholesterol levels and control blood pressure. Each hot pot rice dish utilises at least one kind of fungus complemented with other ingredients to enhance the nutritional benefits and seasonal flavours.

“People are becoming more health-conscious nowadays. The new Dragonair hot pot rice menu is in line with this trend and we are pleased to offer healthy seasonal dishes that will appeal to our passengers,” Mr Wong said.

First Class and Business Class passengers on flights from Beijing and Shanghai to Hong Kong can also enjoy hot pot rice dishes, this time featuring a selection of Hong Kong flavours such as Steamed Rice with Dried Shrimp, Conpoy and Lotus Root and Pork Patty in Hot Pot Casserole, and Steamed Rice with Taro, Spare Ribs and Black Bean Sauce in Hot Pot Casserole. (See Appendix 2c and 2d for full menu list.)

Dragonair, an affiliate member of oneworld, is a Hong Kong-based airline operating a fleet of 36 passenger aircraft and serving 39 regional destinations, including 19 cities in Mainland China. Dragonair has been recognised for its product and service quality, and was voted for two consecutive years "World's Best Regional Airline" in the annual World Airline Survey run by Skytrax in 2010 and 2011. Dragonair is part of the Cathay Pacific Group, providing seamless connectivity for passengers to more than 160 cities around the globe.

Appendix

 

1. Seasonal Crab Roe Menu

(Available in First Class cabin from 16 October to 15 December 2012)

 

  • Hairy Crab Roe, Scallop and Yam Broth with Mini Hairy Crab Roe Bun *

  • Braised Beef Cheek and Pumpkin with Hairy Crab Roe  *

  • Braised Sliced Berkshire Pork with Hairy Crab Roe *

  • Roasted Cod with Hairy Crab Roe  *

  • Bamboo Pith stuffed with Minced Chicken with Hairy Crab Roe *

  • Capellini Pasta with Prawn and Hairy Crab Roe  *

  • Egg Noodles in Soup with Hairy Crab Roe Wanton

  • E-Fu Noodles in Soup with Hairy Crab Roe, Crab Meat and Shrimps

 

*New dishes

 

2. Steamed Rice in Hot Pot Casserole Menu

 

a. Fungus and Mushroom Hot Pot Casserole Dishes – First Class

(Available on flights from Hong Kong to Beijing and Shanghai from 16 December 2012 to 31 March 2013)

 

  • Steamed Rice with Matsutake Mushroom, Abalone and Pork Belly in Hot Pot Casserole

  • Steamed Rice with Prawn Cake, Chanterelle and White Mushroom in Hot Pot Casserole

  • Steamed Rice with Conpoy, Porcini, Dried Silver Fish and Spare Ribs in Hot Pot Casserole

  • Steamed Rice with Beef Cheek and Matsutake Mushroom in Hot Pot Casserole

  • Steamed Rice with Tangerine Peel and Beef Patty, Yellow Fungus and Abalone in Hot Pot Casserole

  • Steamed Rice with Cordyceps, Black Fungus and Prawns in Hot Pot Casserole

 

 

b. Fungus and Mushroom Hot Pot Casserole Dishes – Business Class

(Available on flights from Hong Kong to Beijing and Shanghai from 1 November 2012 to 31 January 2013)

 

  • Steamed Rice with Yam, Assorted Fungus and Seafood in Hot Pot Casserole

  • Steamed Rice with Chicken and Assorted Fungus in Hot Pot Casserole

  • Steamed Rice with Preserved Olive, Shimeji Mushroom, Cuttlefish and Pork Belly in Hot Pot Casserole

  • Steamed Rice with Black Fungus, Gingko Nut and Beef Shank in Hot Pot Casserole

  • Steamed Rice with Chinese Preserved Sausage, Chicken Patty and White Mushroom in Hot Pot Casserole

 

 

c. Hot Pot Casserole Dishes – First Class

(Available from 16 December to 31 March 2013)

 

On flights from Beijing to Hong Kong:

  • Steamed Rice with Preserved Vegetables, Pumpkin and Cod Fish in Hot Pot Casserole

  • Steamed Rice with Dried Shrimp, Conpoy and  Lotus Root and Pork Patty in Hot Pot Casserole

  • Steamed Rice with Conpoy, Wolfberries, Prawn Cake and Sole Fish  in Hot Pot Casserole

  • Steamed Rice with Abalone, Agrocybe Aegerila, Water Chestnut and Beef Patty in Hot Pot Casserole

  • Steamed Rice with Wolfberries, Abalone and Chicken in Hot Pot Casserole

  • Steamed Rice with Conpoy, Black Truffle, Dried Octopus and Pork Patty in Hot Pot Casserole

 

On flights from Shanghai to Hong Kong:

  • Steamed Rice with Garlic Pork Ribs and Conpoy in Hot Pot Casserole

  • Steamed Rice with Abalone, Ginseng, Mushroom and Chicken in Hot Pot Casserole

  • Steamed Rice with Conpoy, Dried Silver Fish and Sliced Pork Belly in Hot Pot Casserole

  • Steamed Rice with Conpoy, Beef Patty and Black Truffle in Hot Pot Casserole

  • Steamed Rice with Seafood (Prawn and Scallop), Abalone, Yunnan Ham, Ginkgo Nut and Bamboo Pith in Hot Pot Casserole

  • Steamed Rice with Bailing Mushroom, Dried Lily Flower, Black Fungus and Cod Fish in Hot Pot Casserole

 

d. Hot Pot Casserole Dishes – Business Class

(Available from 1 November to 31 January 2013)

 

On flights from Beijing to Hong Kong:

  • Steamed Rice with Porcini, Water Chestnut and Beef Patty in Hot Pot Casserole

  • Steamed Rice with Scallop, Lotus Root and Pork Patty in Hot Pot Casserole

  • Steamed Rice with Mushroom, Fish Maw and Chicken in Hot Pot Casserole

  • Steamed Rice with Tangerine Peel and Beef Patty, Chicken Spleen Mushroom in Hot Pot Casserole

  • Steamed Rice with Wolfberries, Dried Shrimp and Chicken in Hot Pot Casserole

  • Steamed Rice with Conpoy, Sole Fillet and Prawn Cake in Hot Pot Casserole

 

On flights from Shanghai to Hong Kong:

  • Steamed Rice with Conpoy, Pumpkin and Pork Patty in Hot Pot Casserole

  • Steamed Rice with Abalone, Chinese Preserved Sausage and Chicken in Hot Pot Casserole

  • Steamed Rice with Taro, Spare Ribs and Black Bean Sauce in Hot Pot Casserole

  • Steamed Rice with Wolfberries, Mushroom and Cod Fish in Hot Pot Casserole

  • Steamed Rice with Ginkgo Nut, Wolfberries and Seafood (Prawns, Scallop and Cod Fish) in Hot Pot Casserole

  • Steamed Rice with Dried Shrimps, Assorted Mushrooms and Pork Neck Meat in Hot Pot Casserole