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NEW MENU ADDED TO FINE INFLIGHT DINING EXPERIENCE ON DRAGONAIR

30 May 2002
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Dragonair continues to raise the bar in fine inflight dining, adding dishes from the award-winning Yan Toh Heen Cantonese restaurant of the Hotel Inter-Continental Hong Kong to an already mouth-watering menu selection.

"The latest additions to the menu are part of an ongoing initiative that is seeing us team up with some of our home town's finest restaurants," said Ronnie Choi, General Manager, Customer Services.

First and Business Class passengers on Dragonair's flights to Beijing and Shanghai will be able to select from a variety of dishes from Yan Toh Heen, including baked stuffed crab shell with jade sprouts, braised duck and taro with plum sauce and fried rice wrapped and steamed in lotus leaf, between June 1 and July 31. 

"Yan Toh Heen has garnered accolades from around the world for its fine Cantonese food, and we are pleased to be serving its dishes on our flights," Mr. Choi said.

Passengers will also be able to select from a menu featuring creations from The Royal Garden Hotel's Sabatini Italian restaurant until the end of the year.

Among the dishes from Sabatini being served are rack of lamb with white bean ravioli in toasted shallot juice, veal medallions stuffed with parmesan cheese in morel sauce with vegetable risotto, and roasted salmon on a saffron risotto cake with basil juice.

"Not surprisingly, our passengers really enjoy the chance to sample some of the best food served by Hong Kong's top restaurants during their trip," said Mr. Choi.

Dragonair is a Hong Kong-based airline, operating a fleet of seven A330-300s, four A321s and eight A320s, in addition to two Boeing 747-300 freighters. The airline's passenger network covers 27 destinations across the Asia-Pacific region, while its cargo network connects the markets of Europe, the Middle East, Japan and China.

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