China Airlines' Michelin in-flight meals officially take off OnBoard!

By Wei Ruiwei, Interview & Report

You can now enjoy exquisite Michelin-quality meals in the air too. Starting January 2012, China Airlines has collaborated with Tokyo’s one-Michelin-star chef Albert Tse to launch a brand-new Chinese set meal. Passengers can enjoy this star-rated culinary experience in first class on Taipei–Los Angeles and Taipei–San Francisco routes, as well as in business class on routes such as Taoyuan–Tokyo Narita, Tokyo Narita–Honolulu, Tokyo Narita–Kaohsiung, and Tokyo Haneda–Songshan. The service is expected to be extended to economy class passengers in the second phase.

Yang Chen, Vice President of China Airlines, said, “Michelin on Board is a first in Taiwan’s aviation industry. It challenges us to deliver meals that are abundant, quick to serve, yet refined and delicious. Chef Tse’s years of culinary expertise led several China Airlines chefs to study at Japanese airline caterers. After extensive research, they designed this five-star set meal, showcasing the most appropriate texture and taste. Achieving SOP is just the basics — we aim for ‘Plus.’ China Airlines hopes to move passengers with ‘star-worthy’ meals that touch their hearts.”

What is the biggest challenge in making in-flight meals? Chef Tse, who has won Tokyo’s one-Michelin-star award for five consecutive years, said: “Human taste buds are less sensitive at high altitudes than on the ground, so the seasoning of in-flight meals needs to be slightly more intense. But we also have to consider the original flavor and healthiness of the ingredients, as well as ensuring the food remains delicious after being refrigerated and reheated. Only then can we achieve an overall balance of taste while maintaining Michelin-quality cuisine.”

China Airlines' Michelin-starred in-flight meal sets are designed with various combinations of appetizers, soups, main courses, and desserts according to different routes. They make use of seasonal local Taiwanese ingredients and are cooked in a healthy, low-oil manner. Coupled with Chef Tse’s expertise in sauce blending, the dishes become even more vibrant and not overly rich. This is another new (and heartfelt) service from China Airlines, following its 2009 offerings featuring Mos Burger, HU’S Roast Meat, Red Bean Restaurant, Wu Pao Chun Bakery, and the 2011 November launch of Taiwanese street-food noodles and buns. It allows Taiwanese cuisine to gain international recognition in the skies, while also making journeys warmer and more delightful for passengers through the joy of great food.