Drag­o­nair’s ex­pan­sion plans take off

Hong Kong’s award-win­ning air­line adds more routes and raises its qual­ity stan­dards.

China Daily (Hong Kong) - - WEEKEND GUIDE - By CHAI HUA

Air­line Awards three suc­ces­sive times. The awards are the largest and most pres­ti­gious air­line pas­sen­ger sat­is­fac­tion sur­vey mea­sur­ing ser­vice ex­cel­lence.

Ye­ung notes that the air­line has high stan­dards to main­tain in or­der to meet pas­sen­ger sat­is­fac­tion.

“Avi­a­tion is a tough in­dus­try, fac­ing many dif­fi­cul­ties be­yond our con­trol. But the big­gest chal­lenge for us now is to make sure our high stan­dards will not be di­luted be­cause of the fast ex­pan­sion.”

To em­brace the chal­lenge, Drag­o­nair has added six new air­craft to its fleet, bring­ing the to­tal to 39. Plans are un­der­way to add an Air­bus 330 in Oc­to­ber to meet the re­quire­ments of the ex­pan­sion.

The air­line has also been im­prov­ing its in-flight fa­cil­i­ties, with a new en­ter­tain­ment sys­tem, Stu­dio KA, in­tro­duced in both econ­omy and busi­ness class.

Adding to their 1,700 cabin crew and 150 cock­pit crew, Drag­o­nair has this year re­cruited an ad­di­tional 100 cabin crew and 40 flight crew.

“We are very proud of be­ing a lo­cal Hong Kong car­rier so we in­vest in lo­cal pilot train­ing,” Ye­ung adds. “This started when Drag­o­nair be­gan to op­er­ate 28 years ago. We train our lo­cal pi­lots as part of plow­ing back to the lo­cal com­mu­nity,”

The lo­cal pilot train­ing re­quires send­ing young peo­ple on the

Cathay Pa­cific, Hong Kong’s home car­rier, has launched a new in-flight menu in­spired by T’ang Court, the Miche­lin starred Chi­nese restau­rant at the Lang­ham, Hong Kong. A to­tal of 16 dishes de­signed by Kwong Wai Ke­ung, the restau­rant’s ex­ec­u­tive chef, have been in­tro­duced on Cathay Pa­cific menus from now un­til the end of Oc­to­ber in first class, busi­ness class and pre­mium econ­omy class on the ma­jor­ity of flights de­part­ing from Hong Kong.

Chef Kwong spe­cially rec­om­mends spare ribs in abalone sauce roe for din­ers tempted to try a clas­sic Can­tonese dish. Mean­while, Aus­tralian abalone with jel­ly­fish is a good choice for pas­sen­gers due to its di­ges­tive ben­e­fits, which are im­por­tant for in-flight din­ing be­cause of the limited move­ment. As in­flight meals usu­ally sit for some time be­fore serv­ing, fresh seafood is a lux­ury for pas­sen­gers. Garoupa with bean curd skin and shrimp on the new menu suc­cess­fully main­tains a taste of fresh­ness.

Ex­ec­u­tive Mr.Pa­trick Of­fi­cer of HongKong Limited Air­lines

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