China Airlines Launches Stylish Feast: W Hotel Dishes Now Available on Board

By MOOK Travel Life Network, Li Xinyi, compiled and reported

 

The airline has collaborated with Taipei W Hotel to launch the "Stylish In-Flight Feast," carefully curating four sets of in-flight meals. For first class passengers from January to March, the menu includes: the East-meets-West appetizers "Hawthorn Foie Gras Mousse Terrine" and "Pineapple Beer Braised Red Duck Slices"; the soup "Champignon Yam Braised Oxygen Chicken" made with free-range chicken from Nantou and premium champagne mushrooms; main courses such as "Salted Olive Soy Sauce Steamed Cod with Arrowroot" seasoned with Yilan licorice olives and steamed with Cantonese fermented black bean sauce, the tender "Kumquat Plum Glazed Pork Ribs" glazed with Chiayi kumquat oil, and "Sakura Shrimp Crab Sauce with Half-Day Bamboo Shoots" made with Taiwanese sakura shrimp paste; along with "Foie Gras and Pickled Vegetable Organic Fragrant Rice" stir-fried with Hong Kong-style liver sausage, Taiwanese dried pickled vegetables, shrimp rice noodles, garlic shreds, and fragrant rice; and finally, the "Purple Yam Snow Lotus Seed Red Date Sweet Soup" slow-cooked with Yangmingshan purple yam, snow lotus seeds, and red dates. Business class passengers can enjoy main dishes such as "Sakura Shrimp with Half-Day Bamboo Shoots," "Plum-Glazed Pork with Radish Cake," and "Caviar Crab Meat Stir-Fried with Jasmine Rice," which combine creativity and flavor to delight passengers’ palates.

The "Stylish In-Flight Feast" launched by China Airlines and Taipei W Hotel features four meticulously designed in-flight meal sets. For first class passengers from January to March, the menu includes: the East-meets-West appetizers "Hawthorn Foie Gras Mousse Terrine" and "Pineapple Beer Braised Red Duck Slices"; the soup "Champignon Yam Braised Oxygen Chicken" made with free-range chicken from Nantou and premium champagne mushrooms; main courses such as "Salted Olive Soy Sauce Steamed Cod with Arrowroot" seasoned with Yilan licorice olives and steamed with Cantonese fermented black bean sauce, the tender "Kumquat Plum Glazed Pork Ribs" glazed with Chiayi kumquat oil, and "Sakura Shrimp Crab Sauce with Half-Day Bamboo Shoots" made with Taiwanese sakura shrimp paste; along with "Foie Gras and Pickled Vegetable Organic Fragrant Rice" stir-fried with Hong Kong-style liver sausage, Taiwanese dried pickled vegetables, shrimp rice noodles, garlic shreds, and fragrant rice; and finally, the "Purple Yam Snow Lotus Seed Red Date Sweet Soup" slow-cooked with Yangmingshan purple yam, snow lotus seeds, and red dates. Business class passengers can enjoy main dishes such as "Sakura Shrimp with Half-Day Bamboo Shoots," "Plum-Glazed Pork with Radish Cake," and "Caviar Crab Meat Stir-Fried with Jasmine Rice," which combine creativity and flavor to conquer passengers’ taste buds.

China Airlines is the only airline in Taiwan offering first class service, primarily flying routes to Los Angeles, San Francisco in the U.S. West Coast, and Beijing and Shanghai in Mainland China. The airline’s first class cabins feature 12 fully flat-bed seats and were the first in Taiwan’s aviation industry to offer a make-up bed service. At the start of 2013, China Airlines partnered with Taipei W Hotel for the "Stylish In-Flight Feast," serving first and business class passengers. Starting in February, the airline also invited four nationally renowned master chefs to elevate the meals in economy class, upgrading the dining experience and changing the public’s perception of in-flight meals.

 

 

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