Dragonair renews partnership with Xin Dau Ji to design exclusive new menu for passengers

(HONG KONG) Dragonair today 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.

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.

About Xin Dau Ji Xin Dau Ji strives to serve authentic Cantonese cuisine and prides itself on its sincere, responsive and friendly service, outstanding dishes and exquisite dim sum. The restaurant group’s first shop in Jordan was awarded a Michelin star in 2012-2013 for its outstanding food and service. The group has nine branches across Hong Kong, Shanghai and Shenzhen, positioning itself as one of the best Cantonese restaurants in town. Xin Dau Ji is famed for its signature roasted suckling pig, where delicately sliced meat is served with just the right amount of fat and crispy skin.

“Stir-fried prawn and asparagus with termite mushroom paste” used unique termite mushroom paste from Yunnan

“Abalone Maitake mushroom chicken parcel with supreme egg white sauce” is a perfect choice for passengers pursuing a healthier diet

“Sautéed berkshire pork and black fungus with truffle paste” is one of the exclusive dishes Xin Dau Ji designed for Dragonair’s passengers

Xin Dau Ji Director & Chairman James Chou (left), General Manager Inflight Services Brian Yuen (middle) ,and Director Richard Lee (right) introduce the new inflight menu

A series of exclusive dishes inspired by Xin Dau Ji are being offered to passengers on selected Dragonair flights