19 Oct 2011
(HONG KONG) Dragonair has unveiled its seasonal menu for autumn featuring hot pot rice and crab roe dishes which have been specially designed to offer seasonal delicacies to passengers.
The hot pot rice dishes utilise popular culinary herbs such as American ginseng, wolfberries, cordyceps flowers, ginkgo nuts and yam. These herbs appear in many Asian and Chinese dishes and are prized for their ability to generate energy, strengthen the body’s vital organs and for their anti-aging properties.
“A healthy herbal diet offers a wide a range of nutritional value and more and more local restaurants are featuring various seasonal herbal dishes on their menus. The new Dragonair menu is in line with this trend to offer healthy seasonal dishes to appeal to our passengers,” Dragonair General Manager Inflight Services Cecilia Leung said.
Five new hot pot rice delicacies incorporating herbal ingredients have been added to Dragonair’s First Class winter menu (see Appendix – 1a) on Mainland trunk routes.
Six delicious hot pot rice dishes will be introduced on the Business Class menu (see Appendix – 1b) for autumn and winter, and is the first time that the hot pot rice menu will be available in the Business Class cabin.
Dragonair has also added to the popular seasonal crab roe menu and Chinese long-boiled soups which are exclusively offered to First Class passengers. These dishes have been well received by passengers since their introduction and Dragonair’s catering team devoted time and effort to ensuring there would not be a deterioration in taste when the dishes were reheated inflight.
The Chinese long-boiled soups have been given a seasonal twist incorporating radix codonopsis and red dates, both of which have warming properties, making them a perfect choice for winter months.
Six new crab roe dishes have also been created (see Appendix – 2a) including Braised King Scallop with Hairy Crab Roe and Braised Winter Melon stuffed with Hairy Crab Roe and Prawns and will be added to the recurring crab roe menu (see Appendix – 2b).
Dragonair’s catering team has given the crab roe menu a tasty twist by blending it with vegetables, winter melons and tofu rather than the traditional pork or beef to give the new dishes a refreshing taste.
“Vegetables and melons have a light taste and texture which contrasts with the strong crab roe taste offering a unique taste for our passengers to enjoy,” Ms Leung said. “Dragonair’s inflight menu is a key selling point with passengers and we strive to offer the best of Asian and Chinese seasonal cuisine to them.”
1.Steamed Rice in Hot Pot Casserole Menu
a.Healthy Hot Pot Casserole Dishes
(Available in First Class cabin from 16 December to 31 March 2012)