Written/Compiled and Reported by Li Xinyi, MOOK Travel & Lifestyle
The airline has partnered with Taipei W Hotel to launch the "Stylish In-Flight Feast," carefully curating four sets of in-flight meal options. For first class, the January to March menu includes: the East-meets-West appetizers "Hawthorn Foie Gras Mousse Terrine" and "Pineapple Beer Braised Red Duck Slices"; a soup made with free-range chicken from Nantou and premium champagne mushrooms, "Champagne Mushroom & Yam Stewed Chicken for Vitality"; main courses featuring "Steamed Round Cod with Licorice Olive Sauce and Arrowroot," enhanced with Yilan licorice olives and seasoned with Cantonese fermented black bean sauce, as well as tender "Pork Ribs Glazed with Kumquat and Plum Sauce" from Chiayi; "Sakura Shrimp and Crab Sauce with Half-Day Bamboo Shoots" made with Taiwanese sakura shrimp paste; and "Foie Gras, Dried Turnip, and Shrimp Rice Vermicelli Stir-Fried with Organic Fragrant Rice," combining Hong Kong-style liver sausage, Taiwanese dried turnip, shrimp rice vermicelli, shredded garlic, and steamed organic jasmine rice. The meal concludes with a sweet dessert: "Purple Yam, Snow Lotus Seed, and Red Date Sweet Soup," slow-cooked with purple yam from Yangmingshan, snow lotus seeds, and red dates. Business class passengers can enjoy main dishes such as "Sakura Shrimp and Half-Day Bamboo Shoots," "Plum-Glazed Pork with Radish Cake," and "Crab Roe and Shrimp Stir-Fried with Jasmine Rice." These offerings combine creativity with delicious flavors to win over passengers’ palates.
China Airlines upgrades its in-flight meals by bringing W Hotel cuisine to the skies for first and business class passengers. (Image provided by China Airlines)
China Airlines and Taipei W Hotel have launched the "Stylish In-Flight Feast," featuring four thoughtfully curated in-flight meal sets. For first class, the January to March menu includes: the East-meets-West appetizers "Hawthorn Foie Gras Mousse Terrine" and "Pineapple Beer Braised Red Duck Slices"; a soup made with free-range chicken from Nantou and premium champagne mushrooms, "Champagne Mushroom & Yam Stewed Chicken for Vitality"; main courses including "Steamed Round Cod with Licorice Olive Sauce and Arrowroot," enhanced with Yilan licorice olives and seasoned with Cantonese fermented black bean sauce, as well as tender "Pork Ribs Glazed with Kumquat and Plum Sauce" from Chiayi; "Sakura Shrimp and Crab Sauce with Half-Day Bamboo Shoots" made with Taiwanese sakura shrimp paste; and "Foie Gras, Dried Turnip, and Shrimp Rice Vermicelli Stir-Fried with Organic Fragrant Rice," combining Hong Kong-style liver sausage, Taiwanese dried turnip, shrimp rice vermicelli, shredded garlic, and steamed organic jasmine rice. The meal ends with a sweet dessert: "Purple Yam, Snow Lotus Seed, and Red Date Sweet Soup," slow-cooked with purple yam from Yangmingshan, snow lotus seeds, and red dates. Business class offers main dishes such as "Sakura Shrimp and Half-Day Bamboo Shoots," "Plum-Glazed Pork with Radish Cake," and "Crab Roe and Shrimp Stir-Fried with Jasmine Rice," combining creativity and flavor to delight passengers' taste buds.
China Airlines launches the Stylish In-Flight Feast, creating a new dining experience. (Image provided by China Airlines)
China Airlines is the only airline in Taiwan offering first class service, primarily flying routes to Western U.S. cities such as Los Angeles and San Francisco, as well as Mainland Chinese cities like Beijing and Shanghai. China Airlines' first class cabins feature 12 fully flat-bed seats and were the first in Taiwan’s aviation industry to offer a bedding service. At the start of 2013, China Airlines collaborated with Taipei W Hotel on the "Stylish In-Flight Feast" to serve first and business class passengers. Starting in February, the airline also invited four nationally renowned master chefs to elevate the in-flight meals for economy class, upgrading the dining experience and changing the public’s perception of airplane food.
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