Written by & Reported by Wei Ruwei
Now you can enjoy exquisite Michelin-level meals in the air too!
China Airlines has, since January 2012, partnered with Tokyo-based Michelin one-star chef Albert Tse to launch a brand-new Chinese set meal. Passengers on first class flights between Taipei and Los Angeles, as well as Taipei and San Francisco, and business class passengers on routes such as Taipei-Taoyuan to Tokyo Narita, Tokyo Narita to Honolulu, Tokyo Narita to Kaohsiung, and Tokyo Haneda to Songshan, will be among the first to enjoy this star-rated dining experience; the second phase is expected to extend the service to economy class passengers.
This “Sliced Soy-Sauce Roast Duck with Thousand-Layer Tofu Skin Lettuce Wraps” is marinated in a secret sauce for 24 hours, then paired with layers of tofu skin and a savory-slightly-sweet seafood sauce—a creative take on Peking duck by Chef Tse that pushes the boundaries of in-flight catering. (Photo by Wei Ruwei, Sightseeing Family)
Yang Chen, Deputy General Manager of China Airlines, said, “Michelin in the Sky is a first in Taiwan’s aviation industry, challenging us to deliver meals that are generous in portion, quick to serve, yet refined and delicious. Chef Tse’s many years of culinary expertise led multiple China Airlines chefs to study at Japanese in-flight kitchens, and after extensive research, they designed this five-star meal set that offers the most appropriate texture and flavor. Merely having an SOP is just the basics now—we aim for ‘Plus.’ China Airlines hopes that through these ‘star-rated’ meals, passengers will be moved from the ‘heart.’”
What is the biggest challenge in making in-flight meals? Chef Tse, who has won Tokyo’s Michelin one-star award for five consecutive years, says, “Human taste buds are less sensitive at high altitudes than on the ground, so the seasoning in in-flight meals needs to be slightly more intense. But we also have to consider the original flavors of the ingredients and healthiness, as well as ensuring that food remains delicious even after being refrigerated and reheated. Only then can we achieve an overall balance of texture while maintaining Michelin-quality cuisine.”
The “Coconut Avocado Mousse,” made with Taiwanese avocado, premium vanilla ice cream, and natural honey, is handmade throughout the process for a smooth and creamy texture. (Photo by Wei Ruwei, Sightseeing Family)