Sunday, October 24, 2010

Dragon Air

Shanghai to Hong Kong, lunch. For western there was the usual salad then fish or beef for main courses. On the other hand the Chinese menu looked so much nicer so here we go.

To start there was soup with chicken and ham and jellyfish salad on the side. The soup was quite salty (because of the ham) but the chicken was tender. The jellyfish salad was a bit too soggy and had too much vinegar dressing.
There were 2 main courses: braised pork ribs in sugar and vinegar sauce. Ribs were really tender and the sauce was yummy.
Scallops in XO sauce. The scallops were huge and the sauce not spicy at all - I wouldn't have known it was XO sauce if it wasn't for the menu. As usual the veggies were overcooked. I did enjoy all the meaty scallops and I couldn't believe how big the portion was.
Instead of the Chinese soupy dessert I went for ice cream. It came pretty close to the best airline meal, right after this one.


Hong Kong to Shanghai. Business starter: smoked salmon salad.
Fist class starter: same dish, same ingredients but different presentation.
Business main: chicken and mash. The chicken legs were grilled and they were pretty moist and tender. The gravy was actually quite close to real gravy! Yum!
First class main: steak and roasted potates. For once the steak was not overcooked but since it's pre-cooked and kept warm it didn't have that fresh-off-the-grill aroma. Still it was pretty good for airplane food.
Dessert was Haagen Dazs again - it's probably the best dessert arrangement and I wish other airlines would do it too.

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