Dragonair’s expansion plans take off
Hong Kong’s award-winning airline adds more routes and raises its quality standards.
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