Jump to main content
We maken op deze website gebruik van cookies om u de best mogelijke ervaring te geven.
Lees meer over cookies. Door verder te gaan, gaat u akkoord met het gebruik van cookies op onze website.
U hebt cookies uitgeschakeld voor deze website .
We adviseren u om cookies in te schakelen voor een optimale gebruikerservaring.

Dragonair Partners with JW Marriott Hotel’s Man Ho Restaurant to Offer New Chinese Tastes Inflight

17 Apr 2012

 

(HONG KONG) Dragonair today announced a new menu for flights out of Hong Kong featuring dishes inspired by Man Ho, the premium Chinese restaurant of the JW Marriott Hotel Hong Kong.

From mid-April, Dragonair passengers on flights from Hong Kong to Beijing, Shanghai, Taipei and Kaohsiung can enjoy dishes from a specially designed inflight menu created by Man Ho. Dragonair has also for the first time introduced its partnership menu on other routes including Nanjing, Hangzhou, Ningbo, Chengdu, Kunming, Qingdao and Fukuoka.  The new menu (see Appendix) will be served to passengers until mid-April 2013.

Dragonair General Manager Inflight Services Cecilia Leung said: “Passengers like to see a variety of food options when they fly and enjoy sampling exciting new dishes from time to time. The demand for Chinese meals and high-quality airline food is on the rise and our catering team has put a lot of effort into creating new surprises to meet our passengers’ needs.

“Dragonair is delighted to once again join hands with the world-renowned JW Marriott Hong Kong for our latest inflight menu. This time we are pleased that travellers to other cities in our network in addition to Beijing, Shanghai, Taipei and Kaohsiung will be able to enjoy the fabulous creations from the Man Ho team.”

Man Ho is the award-winning Chinese restaurant at the JW Marriott Hotel Hong Kong, offering authentic Cantonese served in a contemporary style. Its kitchen is helmed by Executive Chinese Chef Ip Kwok Fai, who began his culinary career 33 years ago and his team was awarded a gold and silver medal at the Hong Kong International Culinary Classic competition 2011.

Chef Ip has designed the menus taking into account the unique considerations of inflight catering. To cater for the preferences of passengers from some destinations in Mainland China, a number of dishes have been given extra spice by using chilli as an ingredient.

“It is indeed a great honour for JW Marriott Hotel Hong Kong to continue its long-term partnership with Dragonair and to have the opportunity once again to extend a selection of exclusive dishes by Man Ho onboard Dragonair inflight menu. It has certainly been a rewarding experience for me personally to be part of this exciting collaboration and to be able to showcase Man Ho’s culinary creativity in the air. It has also been such a great pleasure working with the talented team of chefs from Dragonair; from the menu design, food tastings to the implementation of the final dishes, which I hope the passengers will enjoy,” Chef Ip said.



Appendix

 

Dragonair New Inflight Menu Designed by Man Ho Chinese Restaurant of JW Marriott Hotel Hong Kong:

First class

Appetizer

  • Chilled Fish Maw with Cucumber
  • Homemade Poached Chicken with Chilli Sauce
  • Chilled Scallop with Sesame and Wasabi Sauce
  • Chilled Seafood and Cucumber with Citron Vinegar


Chinese Soup

  • Pigeon Soup with Codonopsis Root and Astragalus Root


Main Dish

  • Wok-fried Cod Fish with Citron Sauce
  • Wok-fried Prawns with Special Guiyang Chilli Sauce
  • Braised Scallop, Prawns and Bean Curd in Carrot Sauce
  • Sautéed Mixed Seafood in Chilli Bean Sauce
  • Roasted Cod with Honey Sauce
  • Stewed Duck and Yam with Plum Sauce
  • Wok-fried Chicken with Chilli Sauce
  • Braised Chicken with Eggplant and String Bean in Red Fermented Bean Curd Sauce
  • Sautéed Sliced Duck with Spring Onion and Shrimp Roe
  • Braised Chicken with Shallot and Preserved Olive
  • Braised Beef Short Ribs with Black Rice Vinegar
  • Sautéed Australian Beef Cubes with Matsutake Mushrooms
  • Wok-fried Stripe Fillet of Beef with Truffle and Bell Pepper
  • Braised Spare Ribs with Homemade Sauce
  • Wok-fried Pork Spare Ribs with Strawberry Sauce
  • Braised Pork Spare Ribs with Spicy Sauce


Dessert

  • Baked Sago Pudding with Chestnut



Business Class

  • Wok-fried Cod Fish with Citron Sauce
  • Wok-fried Prawns with Special Guiyang Chilli Sauce
  • Sautéed Prawns with Truffle and Assorted Mushrooms
  • Braised Scallop, Prawns and Bean Curd in Carrot Sauce
  • Sautéed Mixed Seafood in Chilli Bean Sauce
  • Roasted Cod with Honey Sauce
  • Braised Fillet of Fish with Fruit Vinegar
  • Steamed Mandarin Fish with Yunnan Ham and Wolfberries on Lotus Leave
  • Wok-fried Chicken with Chilli Sauce
  • Braised Chicken with Eggplant and String Bean in Red Fermented Bean Curd Sauce
  • Sautéed Sliced Duck with Spring Onion and Shrimp Roe
  • Braised Chicken with Shallot and Preserved Olive
  • Braised Beef Short Ribs with Black Rice Vinegar
  • Sautéed Australian Beef Cubes with Matsutake Mushrooms
  • Braised Spare Ribs with Homemade Sauce
  • Steamed Pork Tendon with Preserved Olive Vegetable and Pumpkin
  • Wok-fried Pork Spare Ribs with Strawberry Sauce



Economy Class

  • Roasted Sole Fish with Honey Sauce
  • Wok-fried Chicken with Chilli Sauce
  • Braised Chicken with Eggplant and String Bean in Red Fermented Bean Curd Sauce
  • Sautéed Beef Cubes with Mushrooms
  • Wok-fried Stripe Fillet of Beef with Bell Pepper
  • Wok-fried Porkloin with Strawberry Sauce