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Dragonair Launches New Inflight Menus with Partners from Beijing

23 Nov 2011

(HONG KONG) Dragonair has launched inflight menus featuring Chinese and Western dishes from two new partners – Beijing Dadong Roast Duck Restaurant and Jaan Restaurant at the Raffles Beijing Hotel. A total of 38 dishes have been created to offer a whole new range of taste sensations to be enjoyed 38,000 feet in the air.

Passengers in all classes on Dragonair flights from Beijing to Hong Kong can enjoy the specially designed Chinese inflight menu by Beijing Dadong Roast Duck Restaurant. Eighteen dishes were selected to highlight the creativity of the restaurant which blends Beijing techniques with the essence of Western cuisine. The Diced Mushroom with Salad stuffed in Tomato appetizer is among the most delicately presented dishes. A healthy option is the crystal-like champagne jelly skilfully wrapped in a mushroom slice and served with a refreshing salad dressing. Other enticing dishes include Stewed Oxtail with Honey and Logan, and Sautéed Prawn with Diced Mango and Dried Chilli.

First Class and Business Class passengers flying from Beijing can experience contemporary French cuisine created by the chefs of Jaan Restaurant at the Raffles Beijing Hotel. The series features 20 contemporary French dishes with a focus on lighter, healthier dishes from Provence that still capture the romance and elegance of classic French cuisine. Signature dishes include Chicken with Foie Gras, and Pan-fried Cod Fish and Roasted Beef Tenderloin in Red Wine Sauce.

Dragonair General Manager China Sam Swire said: “Over the past year Dragonair has served more than 7 million inflight meals, each with a special ingredient – the genuine care to passengers shown by our cabin crew.

“Dragonair has been proud to receive a number of major travel awards over the past two years which highlight the recognition from passengers and our peers in the industry. Such awards are important because they will drive us to become more innovative and provide an even-higher level of service,” added Mr Swire.

Inflight catering is a very important part of the inflight experience at Dragonair. Since 2004, the airline has been cooperating with renowned restaurants to offer passengers even better inflight dining. This winter season, First and Business Class passengers flying from Hong Kong to Beijing and Shanghai will be able to select from seasonal crab roe gourmet dishes and a hot pot rice menu available at different periods.

About Beijing Dadong Roast Duck Restaurant
With three decades of experience, Dong Zhenxiang, founder of Beijing Dadong Roast Duck Restaurant, is both a master of the great Shandong, Cantonese, Sichuan and Huaiyang cuisines and an enthusiast of Western cooking. His characteristic “Dadong” menu features the best of both Chinese and Western culinary traditions, and his emphasis on three cardinal principles - healthiness, taste and originality - has become a trend in contemporary Chinese cooking.

About Jaan Restaurant
Ideally situated in the prestigious Raffles Beijing Hotel and graced by majestic French windows overlooking the capital’s Chang An Avenue, Jaan is an exuberant combination of old world charm and modern day chic. The cuisine is quintessentially contemporary French - firmly rooted in the classic repertoire, yet unmistakably lighter in approach, conjuring up southern flavours from Provence and the Mediterranean Sea. Michelin-star-experienced Chef de Cuisine Laia Pons Gonzales marries talent with masterful technique, contrasting subtle textures with bold flavours in inspiring culinary creations.



New Inflight Menu on Dragonair flights from Beijing to Hong Kong
(November 2011 – November 2012)


1.Designed by Beijing Dadong Roast Duck Restaurant
First Class
Appetizer

  • Beef Shank with Chilli and Pepper
  • Diced Mushroom with Salad stuffed in Tomato
  • Broad Bean with Olive and Leaf Mustard
  • Stewed Pork Knuckle with Soya Sauce
  • Braised Duck Roll in Chinese Rice Wine
  • Mustard Asparagus Bean Curd Roll and Red Currant

    Main Dish
  • Sautéed Prawn with Diced mango and Dried Chilli
  • Sautéed Scallop with Sweet Corn and Salted Egg Yolk
  • Braised Chicken with Chestnut
  • Pan-fried Duck Leg with Pepper & Chilli
  • Stewed Ox-tail with Honey and Logan
  • Steamed Cod Fish with Pumpkin

    Business Class
  • Braised Meat Balls with Preserved Vegetable and Steamed Rice
  • Braised Chicken with Chestnut and Steamed Rice
  • Braised Fillet of Sole with Spicy Garlic Sauce and Steamed Rice
  • Stewed Ox-tail with Honey and Logan and Steamed Rice
  • Sautéed Prawn with Diced mango, Dried Chilli and Steamed Rice
  • Braised Duck Leg with Pepper, Chilli and Steamed Rice

    Economy Class
  • Braised Meat Balls with Preserved Vegetable and Steamed Rice
  • Braised Chicken with Chestnut and Steamed Rice
  • Stir-fried Chicken with Preserved Vegetables and Steamed Rice
  • Stir-fried Beef with Ginger, Leeks and Steamed Rice
  • Sautéed Chicken with Almond Flakes in Brown Sauce and Steamed Rice
  • Pork Chops in Sweet and Vinegar Sauce and Steamed Rice

    2.Designed by Jaan restaurant at Raffles Beijing Hotel
    First Class
    Appetizer
  • Roasted Chicken Breast with Artichokes Vanilla Olive Oil
  • Gravlax Cured Salmon with Sour Cream, Cucumber, Dill, Lemon & Lime Salad
  • Marinated Scallop, Prawn & Salmon Roe with Mesclun Salad, Bouillabaisse Puree
  • Roasted Sirloin Beef with Mushrooms and Ponzu Dressing
  • Assorted Cold Cut Platter with Melon and Mesclun Salad
  • Foie Gras Terrine with Fig Marmalade Black Truffle Port Wine Balsamic Dressing

    Main Dish
  • Pan-fried Scallop & Prawn with Lemongrass Ginger White Wine Sauce, Fava Bean, Potatoes and Vegetables
  • Roasted Duck Breast with Apricot and Cardamom Puree with Port Wine Sauce, Seasonal Vegetables and Potato
  • Pan-fried Cod Fish with Red Pepper Sauce, Grilled Asparagus, Zucchini and Parlsey Mashed Potatoes
  • Braised Beef Short Rib with Pumpkin & Cardamom puree, Zucchini, Sugar Peas, Shallot in Port Wine Sauce
  • Chicken with Foie Gras with Thyme Truffle Sauce, Mushroom Fricassee, Mashed Potatoes and Vegetables
  • Roasted Rack of Lamb with Red Wines Sauce, Porcini and Button Mushrooms, Gratin Potato and Vegetables

    Business Class
    Appetizer
  • Roasted Chicken Breast with Artichokes Vanilla Olive Oil
  • Gravlax Cured Salmon with Sour Cream, Cucumber, Dill, Lime Dressing
  • Mushroom, Prawns & Mesclum Salad in Balsamic Vinegar Black Truffle Dressing
  • Gammon Ham with Black Pepper, Chives & Mixed Mesclun Salad in Paprika Olive Oil Dressing
  • Roasted Beef, Goat Cheese and Mesclun Salad in Paprika Oil Dressing
  • Pan-fried Scallop & Cauliflower Puree with Light Curry Sauce Main Dish
  • Pan-fried Scallop & Prawn with Vermouth Cream Sauce, Fava Bean, Roasted Potatoes and Vegetables
  • Roasted Duck Breast with Apricot and Cardamom Puree with Port Wine Sauce, Seasonal Vegetables and Potato
  • Chicken Breast with Mixed Mushroom, Fava Bean, Roasted Potatos and Pumpkin in Cardamon Thyme Sauce
  • Pan-fried Fillet of Sole with Red Pepper Sauce, Asparagus, Potatoes and Grilled Vegetables
  • Roasted Pork Loin with Red Wine Sauce, Mixed Mushroom, Roasted Potatoes and Vegetables
  • Roasted Beef Tenderloin with Gratin Potato in Red Wine Sauce



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