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Dragonair is enhancing the dining experience for
its passengers travelling in First Class on flights to and from Beijing and Shanghai, changing its menus and its
food presentation and preparation techniques.
“This is a major enhancement of our inflight dining service that demonstrates our commitment to quality and to our First Class passengers,” said Ronnie
Choi, Director, Customer Services. “We have been asking our customers what they want, and this new, more refined service is a reflection of that.”
The new lunch and dinner dining service, which will be introduced on November 16, features authentic Chinese and Western menus.
“As a result, passengers choosing the Chinese menu, for example, can select a Chinese-style appetiser, such as marinated beef shank, two Chinese dishes, such
as braised garoupa with hot and spicy sauce, and mixed vegetable roll, served with a separate bowl of steamed rice, and a Chinese dessert, such as double
boiled pear sweet soup with white fungus,” explained Mr Choi.
Chinese soups with health-giving properties will also be offered, matched to the season. And Chinese dishes will be served on individual plates, just as in a
restaurant, rather than together on one plate.
“We are aiming to recreate the ambience of a fine dining restaurant, with all the attention to detail that entails, from the choice of ingredients to the presentation
and the preparation,” said Mr Choi.
For example, the rice served on board will not be chilled prior to loading on to the aircraft as is normally the case. Instead, it will be cooked just before departure
and kept in a thermal container to preserve its flavour.
“We believe this will make for greater tasting rice and one of the pleasures of the overall eating experience for our passengers,” Mr Choi said.
“Logistics-wise, making all these changes is a huge challenge, but we are pulling out all the stops to deliver the most memorable dining experience with
Dragonair yet.”
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