Stunning in-flight gourmet meals: Savor five-star New Year dishes at 30,000 feet

▲ Enjoying New Year dishes on the plane brings a festive atmosphere even at 30,000 feet. (Photo / Chen Tzu-yin, reporter)

Reported by Chen Tzu-yin / Taipei

For business travelers flying domestically or internationally during the holiday season, enjoying a “New Year’s dish” on the plane is sure to warm the heart. China Airlines has partnered with The Ambassador Hotel to introduce Cantonese-style New Year dishes. From New Year’s Eve to the second day of the Lunar New Year, first and business class passengers on select flights can enjoy these Cantonese delicacies, bringing the festive spirit to 30,000 feet in the air. The menu includes items such as dried mullet roe, Buddha Jumps Over the Wall, and Cantonese-style preserved meat rice, bringing five-star quality cuisine right to your seat.

Yang Chen, Senior Vice President of China Airlines, stated that the airline previously collaborated with The Ambassador Hotel in 2006 to offer “in-flight congee and side dishes,” which were well received by travelers both in Taiwan and abroad. This time, focusing on Cantonese cuisine, the team worked with Chef Lin Chien-long from The Ambassador Hotel, who led his team to China Airlines’ in-flight kitchen to collaborate with Chef Huang Chia-fu on recipe development. Starting April 1st, these dishes will be available on selected routes to destinations in Mainland China and Japan, with passengers also getting an early taste during the New Year holiday period from New Year’s Eve to the second day.

 
▲ Chef Lin Chien-long from The Ambassador Hotel (left) and Chef Huang Chia-fu from China Airlines demonstrate at the press conference; China Airlines has introduced special New Year dishes for the holiday season. (Photo / Chen Tzu-yin, reporter)

From New Year’s Eve, January 30th, to the second day of the Lunar New Year, February 1st, first class passengers on all China Airlines flights departing from Taoyuan and Songshan (excluding Hong Kong and Ryukyu routes) will be able to enjoy dishes such as dried mullet roe egg rolls, Black Diamond Original Bowl Buddha Jumps Over the Wall, wine-braised shrimp balls, champagne mushroom lotus leaf rice, and golden pumpkin sago pudding. Business class passengers can enjoy Cantonese-style preserved meat rice, black pepper chicken thighs, and colorful bell pepper with ginkgo and asparagus.

Additionally, starting April 1st, first and business class passengers on China Airlines flights from Taoyuan and Songshan to Shanghai, Beijing, Guangzhou, Shenzhen, Nanjing in Mainland China, and Tokyo, Osaka in Japan, will be offered unique Western-style dishes such as braised beef short ribs with plum sauce, pine nut health rice, and golden seafood fried rice.

Chef Lin Chien-long from The Ambassador Hotel mentioned that preparing in-flight meals differs greatly from regular meals. In-flight dishes must overcome the challenges of being reheated after refrigeration while retaining their original flavors—an especially difficult task when it comes to sauces, which often require separate preparation. However, Chef Lin is confident about this meal selection and looks forward to surprising travelers from around the world with delightful flavors.


▲ China Airlines and The Ambassador Hotel have collaborated across industries to introduce Cantonese-style New Year dishes on board. (Photo / Chen Tzu-yin, reporter)