The FINANCIAL — Dragonair on April 4 announced the continuation of its partnership with Hugo’s, the fine-dining restaurant at the Hyatt Regency Hong Kong, Tsim Sha Tsui, to offer First Class and Business Class passengers an exclusive inflight menu featuring a selection of classic European dishes. The latest menu resulting from this collaboration is being served on selected Dragonair flights from Hong Kong to Beijing and Shanghai from now until mid-April 2016.
The new menu has been exclusively designed for Dragonair by Michael Donlevy, Executive Chef at the Hyatt Regency Hong Kong, Tsim Sha Tsui, and features 20 dishes including soups, appetisers and main courses. The combination of high-quality ingredients with traditional cooking techniques helps to make this a unique dining experience for passengers, according to Dragonair.
Dragonair General Manager Inflight Services Brian Yuen said: “Our catering team takes pride in delivering the best inflight dining experience possible to our passengers. We are delighted to work with Hugo’s for the second consecutive year to offer a range of classic European dishes on board with an innovative twist. Creativity and meticulous preparation are the guiding principles of this inflight menu – from dish design to ingredient selection – and we hope our passengers will enjoy the fabulous dishes we have on offer.”
Signature dishes include “Braised waygu beef cheeks in red wine sauce with creamy polenta and seasonal vegetables” and “Pan-fried US prime beef tenderloin and prawn with chicken jus and seasonal vegetables” highlight the use of choice ingredients. The black wagyu beef is sourced from Australian cattle that have been grain-fed for up to 500 days to increase marbling, while the USDA Prime steaks are renowned for being delightfully tender and juicy with an enticing buttery flavour. Of all the beef produced in the United States, less than 2% is certified as USDA Prime.
Other highlights on the Hugo’s menu include “Baked confit duck leg with Lyonnais potatoes, spinach and carrots” and “Veal consommé with oxtail ravioli”. The former dish highlights the benefit of slow cooking, with the duck marinated and refrigerated for 36 hours, then slowly poached for four hours at a low temperature until meltingly tender, and finally pan-fried to get the skin nice and crisp. For the soup, veal bones are simmered for four hours to extract the maximum flavour and provide a rich and satisfying taste for the clear broth.
The mouthwatering menu is the result of a close collaboration between the Dragonair and Hugo’s catering teams, demonstrating a quest for excellence and innovation together with a passion for offering an exciting and rewarding inflight dining experience.