Dragonair launches new inflight breakfast menu

Dragonair has partnered with Hong Kong restaurant Pak Loh Chiu Chow to launch a new inflight breakfast menu featuring several Chiu Chow favourites.

The new dishes will be available until January 31, 2016 to first and business class passengers flying out of Hong Kong to Beijing and Shanghai Pudong during breakfast and refreshment time.

Dragonair general manager inflight services Brian Yuen (centre) is joined by Pak Loh Chiu Chow executive director Edmund Bui (third from left) and managing director Jonathan Bui (third from right)

With close of 50 years of history, Pak Loh Chiu Chow is a well-known foodie hotspot in Hong Kong, and the new menu comprises some of the restaurant’s signature dishes.

These include nostalgic favourites such as “Chiu Chow style congee” and “Chiu Chow style fish ball with rice noodles in soup”.

The congee in particular is a favourite for most locals and the dish has an interesting history. Commonly known as “Teochew opera congee”, it was often sold around opera theatres in the old days. Dragonair’s take on the dish includes a variety of seasonal ingredients, including seafood, chicken and vegetables.

Chiu Chow style congee

Another signature dish by Pak Loh Chiu Chow that finds its way into the air is the restaurant’s “marinated slice goose meat in Chiu Chow style”. The meat is seasoned with a rich and fragrant marinade that uses ingredients such as cinnamon, anise, liquorice, tangerine peel, amomum fruit, bay leaves and galanga.

Marinated slice goose meat in Chiu Chow style

“Chiu Chow cuisine involves a careful selection of ingredients together with sophisticated cooking techniques,” said Dragonair general manager inflight services Brian Yuen.

“Dragonair and Pak Loh Chiu Chow share the same passion for providing customers with an exceptional dining experience and we believe our passengers will relish this new inflight menu.”

In addition to the new Pak Loh Chiu Chow menu, Dragonair has added three new wines on first class in celebration of the airline’s 30th anniversary. From now until early 2016, passengers sitting in the premium cabin will be able to choose from a wider selection of wines, including Château La Tour Carnet, Haut-Médoc (2011), Château Gruaud Larose, Saint-Julien (2012) and Château Desmirail, Margaux (2011).

For more information, visit dragonair.com

Clement Huang


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