The FINANCIAL -- Dragonair on April 21 announced a continuation of its collaboration with Xin Dau Ji, a Hong Kong restaurant chain renowned for its authentic Cantonese cuisine, with an exclusive inflight menu being offered to the airline’s passengers over the coming 12 months.
From now until mid-April 2016, the Xin Dau Ji menu will be offered to passengers in all classes on selected Dragonair flights from Hong Kong to Beijing and Shanghai; to First and Business Class passengers to Taipei and Kaohsiung and in Business Class to Taichung, Chengdu, Hangzhou, Kunming, Nanjing, Ningbo, Qingdao and Fukuoka, according to Dragonair.
Following the success of the previous Xin Dau Ji inflight menu, Dragonair has joined hands with the restaurant once again to create a new inflight menu with signature dishes using the restaurant’s secret sauces and an assortment of tasty and nutritious mushrooms. Dragonair’s catering team has given full consideration to the aroma, flavour and nutritional value of the dishes featured on the menu, aiming to maximise the dining pleasure of the travelling public.
Dragonair General Manager Inflight Services Brian Yuen said: “The latest Xin Dau Ji menu has been exclusively crafted with Dragonair’s passengers in mind, combining new culinary methods with traditional Cantonese cooking techniques to bring a creative new touch to inflight dining. It is a great pleasure to renew our partnership with Xin Dau Ji and we are sure our passengers will appreciate this unique inflight dining experience. ”
Flavoursome sauces are at the heart of the new menu, with Xin Dau Ji chefs employing the restaurant’s own secret recipes using ingredients such as five spice paste, termite mushroom paste, truffle paste, Chinese rose wine sauce, and maitake mushroom and bean paste. Signature dishes includes “Braised duckling with five spice paste” which combines bean paste, sesame paste, chu hou paste, hoi sin sauce and oyster sauce to give passengers a complex combination of tastes in a single dish. “Stir-fried prawn ball and asparagus with termite mushroom paste” uses a unique termite mushroom paste from Yunnan Province to boost the dish’s aromas and flavours.
Protein- and vitamin-rich mushrooms are a key ingredient in the new inflight menu. Various types of mushrooms, including termite, matsutake, shimeji, maitake and abalone mushrooms are used to create tasty yet healthy dishes for Dragonair passengers. “Abalone and maitake mushroom chicken parcel with supreme egg white sauce” is one of the featured dishes, in which the dumpling – made from high-gluten flour – preserves and enhances the flavour of the filling after being reheated in the cabin.