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HomeTravel NewsEmirates Marks Lunar New Year Across Lounge Network and Onboard

Emirates Marks Lunar New Year Across Lounge Network and Onboard

Emirates is celebrating Lunar New Year tomorrow (February 10), and heralding the Year of the Dragon, by introducing curated menus in its Emirates lounges in Dubai, Singapore, Bangkok, Shanghai and Beijing.

The Dubai-based airline is also offering traditional ‘red envelopes’ inflight, and blockbuster movies onboard in Mandarin and Cantonese.

To celebrate the Lunar New Year, Emirates Lounges in Dubai will offer an array of festive fare on the 10 of February. Breakfast in the First and Business Class lounges will feature a classic ‘Cheung Fun’ steamed rice noodle roll stuffed with dried prawn and scallops.

At lunch and dinnertime, First Class lounge customers can indulge in a Cantonese roast duck bao with plum sauce, while First and Business Class lounge guests can feast on scrumptious poached shrimp and vegetable dumplings with soy and vinegar dip, or Chinese rainbow salad with smoked salmon, sesame and soya ginger dressing, or pan-seared Chilean seabass with XO sauce and pak choy.

Desserts include a sweet and light mango coconut cake with spices, or black tea cake in the First Class lounge, with a tangy yuzu tartlet served with green tea powder available in the Business Class Lounges. Customers can also head to the unique old-fashioned Emirates ice-cream cart to enjoy limited edition gourmet Matcha green tea ice cream, made in-house by Emirates chefs.

In the Emirates Lounge Singapore, customers can celebrate the day with Chinese chicken sausage in lotus leaf and rice, where the sticky glutinous rice traditionally symbolises family cohesiveness. Other main courses include stir fried prawn with green asparagus, while delicious desserts include pineapple upside-down cake with mango boba.

In the Emirates Lounge of Bangkok, customers will be enticed by beef sweet and sour– succulent tender beef with sweet and tangy flavours, or chicken rice hainan – Hainanese chicken seasoned with a blend of ginger, garlic and sauce, followed by a dessert of orange mousse cake.

In Beijing, customers can indulge in Gongbao Prawn with cashew nuts followed by eight treasure rice pudding, while in Shanghai, Lunar New Year will be celebrated with sweet and sour mandarin fish or wok fried beef strips with mixed pepper, followed by red velvet cake.

Allie Sheehan
Allie Sheehan
I have worked in the travel industry for seven years, from working in American Holidays and The Travel Corporation I have a wealth of knowledge of all aspects of travel. Before joining ITTN I worked for Facebook which gave me the inside knowledge of the wonderful world of social media. I have a BSc in Event Management and am also a qualified beauty therapist (which definitely comes in handy in this business). Recently I joined the AWTE Ireland committee and I am enjoying working with and connecting with the network of women in travel.
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