Dragonair has teamed up with two famous restaurants in Beijing to create a new inflight menu for flights from Beijing to Hong Kong.
Passengers in all three classes on the Beijing-Hong Kong leg will be able to sample food from the renowned Dadong Roast Duck restaurant. A total of 18 dishes were chosen to be included to showcase the restaurant’s contemporary take on traditional Chinese dishes, including diced mushrooms with salad stuffed in tomato, and sautéed prawns with diced mango and dried chilli.
First and business class passengers can also choose from an additional menu, put together by Jaan restaurant from Raffles Beijing Hotel, which serves innovative French cuisine. Dishes include chicken with foie gras, and pan-fried codfish with red pepper sauce, grilled asparagus, zucchini and parsley mashed potato. The special menu is available until November next year.
A separate inflight menu is available for first and business class passengers on the Hong Kong-Beijing leg in partnership with The Square and JW’s California restaurants in Hong Kong, thus offering passengers on this leg a choice of Chinese and Western cuisine. This promotional menu is available until April next year and includes 20 dishes from each restaurant, such as chilled jellyfish buds and cucumber with chilli sauce from The Square and crab meat linguine with chorizo, red bell pepper and asparagus from JW’s California.
Recently, Cathay Pacific, Dragonair’s parent airline, partnered with Swire Hotels restaurants for its inflight menus on key routes from Hong Kong to London, Amsterdam, Milan, Frankfurt, Paris, Rome, New York, Chicago, Sydney, Singapore and Tokyo (see story here).
Click here for an in-depth look at how airlines are upgrading inflight meals in economy class, which appeared in Business Traveller Asia-Pacific July/August edition.
For more information on the Dragonair menues visit www.dragonair.com.
Alisha Haridasani
