HONG KONG, 2017-Feb-20 — /Travel PR News/ — Cathay Dragon today (16 Jan 2017) announced a new round of its seasonal inflight menus featuring authentic hot pot rice dishes and traditional poon choi, which have been well received by passengers in previous years.
The airline works hard to provide its passengers with a high-quality and enjoyable inflight dining experience and its professional catering team is constantly coming up with new and innovative ideas to delight onboard.
Cathay Dragon has earned a well-deserved reputation built on its distinctive Chinese culture and hospitality – and while the airline’s rebranding, which was official launched on 21 November 2016, has brought about many new customer benefits, Cathay Dragon has retained its contemporary Chinese character. This is especially applies to the cuisine it serves, which is reflected by the range and quality of its inflight dining offerings.
Partnerships with renowned Chinese restaurants and local delicacies, such as Chef Nic Cookies Cha Chaan Teng range, in addition to seasonal menus – offering a variety of culinary favourites, including winter melon soup and crab roe dishes at certain times of the year – have long characterised the dining experience onboard Cathay Dragon flights.
In this latest seasonal menu promotion, the airline is introducing a selection of exclusive hot pot rice dishes to First and Business Class passengers on selected flights between Hong Kong, Beijing and Shanghai. The hot pot rice menu is being served in Business Class on a rotational basis from now until 28 February 2017, and in First Class until 31 March 2017.
Hot pot rice is a popular local Hong Kong dish served during the cooler winter months and incorporates a wide range of seasonal ingredients. Highlights of the hot pot rice menu include the ever-popular Steamed Rice with Conpoy, Matsutake Mushroom, Dried Silver Fish and Spare Ribs; Steamed Rice with Minced Beef Cake, Chinese Sausages and Soft Boiled Egg; and Steamed Rice with Giant Garoupa, Scallop and Prawn (see the appendix for full menu list). The choice of dried silver fish, Chinese sausages and spare rib are typical examples of popular home cooking ingredients which, when combined with premium ingredients such as goose liver and beef cheek, are widely used in the hot pot rice dishes in order to create a special, uniquely Hong Kong flavour.
But it is not only taste that Cathay Dragon takes into account when designing their inflight menus – health is also an important factor. The latest hot pot rice dishes feature various ingredients containing health-giving properties, including conpoy, matsutake mushroom, chanterelle mushroom, morel mushroom, porcini and yellow fungus.
Some fungi and mushrooms are prized for their ability to help maintain body warmth and strength during the winter season, while others can help to lower cholesterol levels and control blood pressure.
Cathay Dragon Head of Catering Aaron Claxton said: “At Cathay Dragon, we constantly strive to enhance our passengers’ travel experience at every stage of their journey. Inflight dining is an extremely important focus for us and we are committed to providing high-quality, great-tasting and healthy dining options. Our signature seasonal menus have in the past been well received by our passengers, and I’m sure that this selection of winter delicacies will once again prove extremely popular onboard.”
Apart from the hot pot rice dishes, Cathay Dragon will also serve its traditional Poon Choi in Mini Pumpkin dish in First Class on flights from Hong Kong to Beijing and Shanghai from now until 15 February. Poon choi is a timeless dish that originates from the villages of rural Hong Kong featuring an array of nutritious ingredients, including abalone, conpoy and dried oyster.
Source: Cathay Dragon