Dragonair will introduce a selection of fusion-styled hot pot dishes to its first and business classes’ passengers, to help ease homesickness among business travellers from Asia.

The new hot pot menu will be served in business class on rotation between November 1 and February 29, 2016, and in first class between December 16 and March 31, 2016, on selected flights between Hong Kong, Beijing, and Shanghai.

The menu is prepared based on Hong Kong’s classic hot pot dishes, with a creative combination of Western ingredients such as black garlic, foie gras, and truffle. Highlighted dishes for first class include steamed rice with Berkshire pork and goose liver roulade with, Chinese preserved sausages; while steamed rice with truffle paste, pork belly, conpoy and black garlic will be served in business class.

“At Dragonair, we strive to enhance the overall travel experience for our passengers,” says Dragonair general manager – inflight services Brian Yuen. “Our catering team aims to create memorable journeys for our passengers by offering high-quality in-flight dining options.”

Dragonair will also introduce a new combination to its popular crab roe menu, including steamed dumpling with crab roe and lobster, which will be served exclusively in first class on flights from Hong Kong to Beijing and Shanghai until December 15. www.dragonair.com