By Chris C., November 6 2014

Passengers jetting from Hong Kong to both Shanghai and Beijing over the next six weeks are in for a treat, with the Cathay Pacific offshoot bringing a seasonal touch to the business and first class inflight menus.

In first class, travellers can tuck into braised seafood with crab roe sauce, served on steamed soya bean milk and egg white…

… or a pan-fried Berkshire patty with red dates and Shimeji mushroom in hairy crab cream.

Red dates are viewed as a ‘super food’ in Chinese cuisine, being rich in Vitamin A, Vitamin B1, Vitamin C, protein and various essential minerals.

A selection of new hot pot dishes will also be served in business class between November 1 2014 and February 28 2015, and in first class from December 16 through to March 31.

You’ll see the steamed rice with giant grouper, scallop and prawn in hot pot casserole in business class…

… and steamed rice with garlic lobster and chicken in hot pot casserole at the pointiest of pointy ends:

Classic Hong Kong hot pots such as steamed rice with Chinese preserved sausages, dried prawns, morel and chicken patty will also be served.

Alongside the seasonal menus are three new signature cocktails – Rose Infinity, Passion Tour and Summer Breeze.

Dragonair says that these represent the professionalism of its service staff, the pleasant weather of the airlines’ regional destinations and the refreshing experience provided by the airline’s suite of new inflight products, respectively.

Rose Infinity is a rum, apple and grapefruit juice blend with “a sparkling touch of rose infusion”; Passion Tour mixes up gin, passionfruit, apple juice and sparkling water with lemongrass; and Summer Breeze is a bubbly mix of rum, piña colada syrup, passionfruit and orange juice with a touch of fresh lemon.

The three new cocktails are being served on a rotational basis in business and first class alongside Dragon Sunrise, Dragonair’s current signature cocktail.

Aussie travellers can fly to Hong Kong with either Qantas or Cathay Pacific before then connecting onwards to both Shanghai or Beijing with Dragonair.

Stopping over in Hong Kong? Don't forget to stop by the Qantas, Cathay Pacific and Oneworld lounges at Hong Kong International Airport.

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Chris C.

Chris is a a former contributor to Executive Traveller.

Thanks Chris! That looks yummy! 

25 Sep 2013

Total posts 1245

Sounds delicious. Big fan of crab roe.

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