Dragonair has created new menus for first and business class passengers departing from Hong Kong to Beijing and Shanghai.
The new menus in first class feature quality, tasty ingredients with high nutritional value such as crab roe. Other healthy ingredients include soya bean milk and red dates, the latter of which is often used in Chinese cuisine and is rich in vitamin A, B and C, protein and minerals.
New dishes in business class include a hot pot rice menu, with a combination of ingredients including seafood such as lobster and farmed giant garoupa. This choice will also be available to first class passengers starting from December 16.
Three new signature cocktails are also being served onboard now, including – Rose Infinity, a blend of rum, apple and grapefruit juice with a sparkling rose infusion; Passion Tour, a thirst-quenching combination of gin, passion fruit, apple juice and sparkling water with refreshing lemongrass; and Summer Breeze, a bubbly mix of rum, piña colada syrup, passion fruit and orange juice with a touch of fresh lemon. The current Dragonair Sunrise cocktail will also be served for premium passengers.
“We strive to offer a high-quality and enjoyable inflight dining experience to our passengers every time they travel with us, and our catering team is always on the lookout for innovative new ideas,” said Brian Yuen, the general manager of inflight services of the airline. “Taking into account the fact that many passengers are looking for a more healthy dinning experience nowadays, we have put a lot of effort into balancing a healthier approach with the need to provide passengers with delicious tasting dishes. We are sure passengers will appreciate these latest additions to our food and beverage menus.”
Menu details are as follows:
Seasonal Crab Roe Menu – available in first class from October 16 to December 15
Braised seafood with crab roe sauce on steamed soya bean milk and egg white (pictured above)
Winter melon stuffed with minced chicken and chanterelle mushroom, hairy crab roe sauce
Sautéed abalone, scallop with egg white in hairy crab roe sauce
Pan-fried Berkshire pork patties with red dates and shimeji mushroom in hairy crab cream (pictured above)
Crab roe, luffa and minced chicken broth with assorted hairy crab bun
Crab roe soup noodle with scallop and morel wonton
Hairy crab roe soup with bean curd julienne accompanied with crab meat fried rice in lotus leaves
Crab roe tossed with e-fu noodle, scallop and prawns
Steamed Rice in Hot Pot Casserole Menu - available in first class from December 16 to March 31
Steamed rice with spare ribs, conpoy, matsutake mushroom and dried silver fish in hot pot casserole
Steamed rice with Wagyu beef, morel mushroom, black fungus and red dates in hot pot casserole
Steamed rice with preserved duck and chicken, yellow fungus in hot pot casserole
Steamed rice with abalone and spare ribs, Yunnan ham, red date in hot pot casserole
Steamed rice with Chinese preserved sausages, dried shrimp, morel and chicken patty in hot pot casserole
Steamed rice with garlic lobster and chicken in hot pot casserole (pictured above)
Hot pot casserole dishes for business class – available from November 1 to February 28
Steamed rice with truffle paste pork belly, conpoy, chanterelle mushroom in hot pot casserole
Steamed rice with preserved duck and chicken in hot pot
Steamed rice with chicken and Chinese sausages, fresh yam, wolfberries in hot pot casserole
Steamed rice with seafood and wild mushroom, fresh yam in hot pot casserole
Steamed rice with giant garoupa, scallop and prawn in hot pot casserole (pictured above)
Steamed rice with assorted patties and black fungus in hot pot casserole - preserved vegetables with chicken, dried fruit peel with beef and prawn patties
Dragonair’s signature cocktails include (from left) Dragon Sunrise, Passion Tour, Rose Infinity and Summer Breeze
For more information, visit dragonair.com
Valerian Ho
