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Dragonair launches new menus for flights from Taiwan

5 Oct 2012

Dragonair has introduced new inflight menus featuring dishes from two acclaimed Taiwanese restaurants for their first and business class passengers travelling out of Taipei and Kaohsiung.  

On flights from Kaohsiung to Hong Kong, passengers will be offered a menu designed by Chinese Sky Restaurant. Located in Kaohsiung’s Han-Hsien International Hotel, this restaurant is headed by award-winning chef Jacky Kuo and specialises in Cantonese food.

Dishes available on the flight include sautéed prawns and crab meat with Yunnan ham and scrambled eggs, stewed pork belly with preserved vegetables, and stir-fried chicken with gingko nut in X.O. sauce (for a full list of dishes see below).

Stir-fried chicken with gingko nut in X.O. sauce designed by Chinese Sky Restaurant

Meanwhile, on flights from Taipei to Hong Kong passengers can choose from a menu created by Ji-Pin-Shuan Restaurant, a well-know eatery in the Taiwanese capital which specialises in the Zhejiang cuisine of eastern China.  

On offer are dishes including roasted chicken with preserved red bean curd and stewed beef shank with turnip. 

Roasted chicken with preserved red bean curd created by Ji-Pin-Shuan

Dragonair’s manager of catering, Kim Chong, said that the airline has worked closely with the chefs from the two restaurants to select dishes best suited to serving inflight. 

“As food served inflight has to be reheated, juicy meat such as beef shank and mutton are ideal choices of ingredient for main courses as they retain their juiciness and tenderness even after reheating,” she said. “Cod fish is another good option.” 

In selecting the dishes, they also bore in mind the effects flying has on passengers’ sense of taste.  

“Human taste buds become less sensitive at higher altitude,” Chong said. “Dishes served inflight usually have stronger flavour than those served on ground. But the stronger taste does not necessarily come from seasoning but from the essence of finest ingredients.” 

They also tried to avoid overly spicy or oily dishes. 

Dragonair’s new inflight menu designed by Chinese Sky Restaurant at the Han-Hsien International Hotel:

(In first class and business class cabins on Dragonair flights from Kaohsiung to Hong Kong) 

First Class

  • Stir-fried beef and asparagus with black pepper sauce
  • Stir-fried prawns with water chestnuts in spicy sauce
  • Baked pork spare-ribs with flavoured orange juice
  • Sautéed prawns and crab meat with Yunnan ham and scrambled eggs
  • Stir-fried chicken with gingko nut in X.O. sauce
  • Stir-fried scallops with fresh pineapple in supreme sauce
  • Stir-fried diced beef with hot and spicy sauce
  • Stir-fried seafood with Shimeji mushrooms in chef’s paste
  • Stewed pork belly with preserved vegetables
  • Shrimp cake with sweet and sour sauce
  • Braised chicken with abalone mushrooms in ginger soy wine sauce
  • Pan-fried cod with preserved vegetables 

Business Class

  • Stir-fried seafood with Shimeji mushroom in chef’s paste
  • Stir-fried diced beef with hot and spicy sauce
  • Braised chicken with abalone mushrooms in ginger soy wine sauce
  • Stewed pork belly with preserved vegetables
  • Stir-fried prawns with water chestnuts in spicy sauce
  • Baked pork spare-ribs with Chinese barbecued sauce
  • Sautéed prawns and crab meat with Yunnan ham and scrambled eggs
  • Stir-fried beef and asparagus with black pepper sauce
  • Sautéed chicken with baby ginger pickle
  • Roasted pork with sweet soya sauce
  • Pan-fried cod with preserved vegetables
  • Sautéed pork cheek and mushrooms with spicy bean paste

Dragonair’s new inflight menu designed by Ji-Pin-Shuan Restaurant:

(In first class and business class cabins on Dragonair flights from Taipei to Hong Kong)

First Class

  • Braised garoupa with fish maw in oyster sauce
  • Sautéed Matsuzaka pork with spicy bean paste
  • Sautéed scallop and lily bulb with spicy sauce
  • Roasted chicken with preserved red bean curd
  • Sautéed prawns in hot and spicy sauce
  • Sautéed beef tenderloin with water bamboo and mixed vegetables
  • Steamed cod with preserved vegetables and green soya bean in supreme stock
  • Braised minced pork with bamboo shoots in soy sauce
  • Sautéed scallop and lily bulb with spicy sauce
  • Sautéed chicken with sesame in sweet and sour sauce
  • Stir-fried prawns with scallions
  • Stewed beef shank with turnip

Business Class

  • Stir-fried prawns with scallions
  • Stewed beef shank with turnip
  • Sautéed chicken and abalone mushrooms with oyster sauce
  • Braised Matsuzaka pork in five spicies shiao-shin sauce
  • Braised fish fillet and conch in oyster sauce
  • Stewed chicken with bamboo shoots, mushrooms and chestnuts
  • Sautéed perch fillet and asparagus with X.O. sauce
  • Sautéed beef with soya beans and preserved vegetables
  • Stir-fried garoupa and shrimp with spring onions
  • Stewed pork spare-ribs and bamboo shoots with five spices in soy sauce
  • Sautéed prawns in hot and spicy Sauce
  • Roasted chicken with preserved red bean curd
For more information, visit www.dragonair.com

Nicholas Olczak

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