China Airlines and Regent Hotels jointly launch Michelin in-flight meals – Pan Siliang: Quality ingredients, no MSG-laced broth

▲ A Michelin-level in-flight meal developed by Regent Hotels Group for China Airlines: “Pan-Seared Wagyu Ribeye with Truffle and Smoked Onion.”
 

Reported and photographed by Xiao Wanning / Taipei

China Airlines and Regent Hotels Group have announced a collaboration to launch a five-star “Sky Gourmet Gallery.” Starting April 1,first and business class passengers flying from Taoyuan to Los Angeles, San Francisco in the U.S., or Frankfurt and Vienna in Europe on China Airlinescan enjoy meals designed by world-renowned Michelin-level chefs.

▲ (From left) Sheraton Regent Hotels Group CEO Sherry Hsueh, Chairman Pan Siliang, China Airlines Senior Vice President Yang Chen, and China Pacific Catering Services Chairman Lai Sechen.

The menu for China Airlines’ “Sky Gourmet Gallery” collaboration with the Regent Group includes: starting in April, pan-seared filet mignon with truffle and smoked onion; in July, creamy chestnut duck liver with truffle cappuccino; in October, Thai-style coconut chicken soup; and in January of the following year, a dessert featuring chocolate caramelized fruit spices with passionfruit cream and matcha almond. Song Litao, executive chef at Beijing Regent Hotel and one of the developers of these meals, said that the requirements for airplane food—simplicity and speed—added to the challenge of development.

▲ The newly launched in-flight meals are highly eye-catching.

Regarding the new meal offerings, China Airlines Senior Vice President Yang Chen expressed high expectations, noting that previous in-flight meals focused more on Chinese cuisine, but this collaborationcenters on Western dishes, using locally sourced ingredients.Developed together with Michelin-starred chefs, the best meals are being offered to passengers. Regent Hotels Group ChairmanPan Siliang assured thatthese meals use only genuine, high-quality ingredients, with no MSG-laced broth.。