Dragonair has introduced its latest seasonal inflight menu, which features a variety of a local Hong Kong favourite dish – Chinese-style hotpot. The menu will be available exclusively on flights from Hong Kong to Beijing and Shanghai, in business and first class.
Black truffle, goose liver, chanterelle mushroom and beef tenderloin dices in hotpot casserole
The new offerings feature a blend of Asian and Western ingredients. The key ingredient is fungi, and the variety of mushrooms in the rice dishes.
Tiger prawns, pork belly, porcini, cordycep and garlic in hotpot casserole
There will be six different hotpots in both first and business class, which will be rotated over the next few months.
Grilled seafood bouillabaisse style with spinach risotto
Examples of the different "flavours" include hotpots served with "black truffle, goose liver, chanterelle mushroom and beef tenderloin dices", "tiger prawns, pork belly, porcini, cordycep and garlic", and "morel mushroom and chicken".
Braised pork loin in five spice soya sauce
In addition, the regional carrier has also brought back several of its most popular dishes, as voted by Dragonair passengers over a six-week period on the airline's social media websites. The top 36 dishes – 12 in each class, with six Asian six Western dishes being selected in each category – are now being served on selected routes until mid-April 2014. Some of the highlights include "grilled seafood bouillabaisse style with spinach risotto" for passengers in first; "braised pork loin in five spice soya sauce" for business; and "sautéed chicken with hoisin sauce" (pictured below) for economy customers.
For more information, visit www.dragonair.com
Clement Huang
