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Dragonair Joins with JW’S California to Feature Innovative Western Dishes in the Air

16 May 2011

(HONG KONG) Dragonair has joined together with JW's California, the acclaimed Western restaurant at the five-star JW Marriott Hotel Hong Kong, to launch a newly designed promotional inflight menu. The latest collaboration with JW’s California marks an important step in Dragonair’s ongoing efforts to offer the best travel experience to its passengers.

Dragonair has been partnering with JW’s California since 2006 to provide passengers with a more enjoyable dining experience in the air. For the latest promotion, a series of 19 newly designed dishes, including appetizers and main courses, is now being featured in First and Business Class on flights from Hong Kong to Beijing and Shanghai until mid-April 2012. (See appendix for the full menu.)

Highlights from the newly introduced menu include:

  • Duck and Foie Gras “Ballotine” and Quince Puree
  • Iberian Ham on Tomato Focaccia with Wild Rocket Leaves
  • Seafood Risotto with Baby Octopus, Prawn, Mussels and Parmesan Shavings, and
  • Crab Meat Linguine with Chorizo, Red Bell Pepper and Asparagus

    Dragonair General Manager Inflight Services Cecilia Leung said: “Dragonair has a reputation for innovative and high-quality inflight meals, offering our passengers, especially frequent travellers, new elements and fresh experiences each time they travel. We have developed a very successful partnership with JW’s California over the years and we are very excited about the inspiration and creativity that’s gone into producing our latest inflight menu. It will certainly help to take the inflight dining experience on Dragonair flights to new heights.”

    JW’s California’s Chef de Cuisine Jordi Villegas said: “I am very excited to have the opportunity to work with Dragonair in designing this menu and for the hotel it is the sixth year of collaboration. I hope to bring the Spanish culinary elements behind JW's California to a whole new market.

    “The new menu features a number of popular dishes highlighting the perfectly executed contemporary cuisine of JW’s California with an intricate focus on simple presentation and creativity of a dish,” he added.

    Appendix
    Dishes designed by JW’s California for the new inflight menu include:

    First Class
    Appetizers
  • Selection of Cold Cuts (Parma Ham, Chorizo and Salami) and Cheese (Camembert, Bleu de gex and Tomme de courchevel)
  • Crab Salad on Cauliflower Puree with Dashi Jelly
  • Home Cured Salmon on Apple and Celery Root Salad
  • Thai Beef Salad with Coriander and Red Onion
  • Mesclun Salad with Iberian Ham, Manchego Cheese and Quince Paste
  • Duck and Foie Gras “Ballotine” and Quince Puree
  • Caesar Salad with Grilled Chicken

    Main Courses
  • Seafood Risotto with Baby Octopus, Prawn, Mussels and Parmesan Shavings
  • Seared Red Snapper with Black Olives-Tomato, Ricotta Gnocchi and Sautéed Fresh Spinach
  • Grilled Australian Striploin with Red Wine Sauce, Potato Gratin, Grilled Pumpkin and Kenya Beans
  • Braised Lamb Shank with Red Wine Sauce, Kipfler Potatoes and Pancetta
  • Iberian Pork with Apple Puree and Root Vegetables
  • Truffle Stuffed Chicken Breast with Foie Gras Sauce, Mashed Potatoes, Asparagus and Grilled Zucchini

    Business Class
    Appetizers
  • Selection of Cold Cuts (Parma Ham, Chorizo and Salami) and Cheese (Camembert, Bleu de gex and Tomme de courchevel)
  • Parma Ham on Tomato Focaccia with Wild Rocket Leaves
  • Iberian Ham on Tomato Focaccia with Wild Rocket Leaves
  • Crab Salad on Cauliflower Puree with Dashi Jelly
  • Mesclun Salad with Iberian Ham, Manchego Cheese and Quince Paste
  • Duck and Foie Gras “Ballotine” and Quince Puree

    Main Course
  • Seafood Risotto with Baby Octopus, Prawn, Mussels and Parmesan Shavings
  • Crab Meat Linguine with Chorizo, Red Bell Pepper and Asparagus
  • Seared Red Snapper with Black Olives-Tomato, Ricotta Gnocchi and Sautéed Fresh Spinach
  • Pan-seared Scallops with Vierge Sauce, Tomato on the Vine and Asparagus
  • Grilled Lamb Rack with Red Wine Sauce, Kipfler Potatoes and Grilled Zucchini
  • Grilled Australian Striploin with Red Wine Sauce, Potato Gratin, Grilled Pumpkin and Kenya Beans
  • Braised Lamb Shank with Red Wine Sauce, Kipfler Potatoes and Pancetta
  • Truffle Stuffed Chicken Breast with Foie Gras Sauce, Mashed Potatoes, Asparagus and Grilled Zucchini
  • Roasted Duck Breast with Red Wine Sauce and Dry Fig Puree, Potato Gnocchi and Grilled Zucchini
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