Bangkok--17 Nov--Hill & Knowlton
Dragonair has unveiled its seasonal menu featuring hot pot rice and crab roe dishes which have been specially designed to offer seasonal delicacies to passengers.
The hot pot rice dishes utilise popular culinary herbs such as American ginseng, wolfberries, cordyceps flowers, ginkgo nuts and yam. These herbs appear in many Asian and Chinese dishes and are prized for their ability to generate energy, strengthen the body’s vital organs and for their anti-aging properties.
“A healthy herbal diet offers a wide range of nutritional value and more and more local restaurants are featuring various seasonal herbal dishes on their menus. The new Dragonair menu is in line with this trend to offer healthy seasonal dishes to appeal to our passengers,” Mr. Yongyut Lujintanon, Sales and Marketing Manager, Thailand and Myanmar, Cathay Pacific Airways Limited said.
The delicious hot pot rice dishes will be introduced on the First Class and Business Class menu on Mainland trunk routes, marking the first time that the hot pot rice menu will be available in the Business Class cabin.
Dragonair has also added to the popular seasonal crab roe menu and Chinese long-boiled soups which are exclusively offered to First Class passengers. These dishes have been well received by passengers since their introduction and Dragonair’s catering team devoted time and effort to ensuring there would not be a deterioration in taste when the dishes were reheated inflight.
The Chinese long-boiled soups have been given a seasonal twist incorporating radix codonopsis and red dates, both of which have warming properties, making them a perfect choice for winter months.
Six new crab roe dishes have also been created including Braised King Scallop with Hairy Crab Roe and Braised Winter Melon stuffed with Hairy Crab Roe and Prawns, and will be added to the recurring crab roe menu.
Dragonair’s catering team has given the crab roe menu a tasty twist by blending it with vegetables, winter melons and tofu rather than the traditional pork or beef to give the new dishes a refreshing taste.
“Dragonair’s inflight menu is a key selling point with passengers and we strive to offer the best of Asian and Chinese seasonal cuisine to them. Dragonair has been recognised for its product and service quality, and was voted ‘World's Best Regional Airline’ for two consecutive years - 2010 and 2011 - in the annual World Airline Survey run by Skytrax,” Mr. Yongyut added.
Dragonair, an affiliate member of oneworld, is a Hong Kong-based airline operating a fleet of 32 passenger aircraft and serving 33 regional destinations, including 17 cities in Mainland China. Dragonair operates a total of 10 flights per week from Phuket to Hong Kong. Dragonair is part of the Cathay Pacific Group, providing seamless connectivity for passengers to more than 140 cities around the globe.