China Airlines (CAL), a Taiwan-based airline, is introducing a new gourmet experience in the sky for travelers in April to welcome the coming of spring. The new gourmet menu will feature original dishes created by the top chefs at long-time partners Les Palais, Mipon, Toutouan, and Yangming Spring. Co-branded exotic cuisine will also be available for a limited time on the Singapore route. Travelers are invited to a culinary feast at 30,000 feet that will warm the heart!
Introducing the Bib Gourmand-listed Keng Eng Kee Seafood
Keng Eng Kee Seafood (KEK) is a MICHELIN Bib Gourmand recommended restaurant in Singapore. KEK is famous for creative sauces that give dishes their own distinctive character and their flavors have now been adopted by locals as their own. CAL has partnered with KEK to present the Stir-fried Salted Egg Yolk Chicken with Steamed Rice in Premium Business/Business class on flights from Singapore to Taiwan. Gourmands will be able to dig into “Star” rated cuisine in the sky.
Savory Feast in the Sky with Michelin 3-Star Restaurant Les Palais
On long-haul routes, CAL has partnered with Les Palais to serve up delicious food in all classes. Surf and Turf in Premium Business Class will feature both lobster and short ribs as its main for the ultimate combination of sea, air, and land. The main for Premium Economy Class is Shrimp Wonton Lo Mein. The springy noodles coated in rich sauce and delicious shrimp wonton are simply irresistible. In Economy Class, the main Sizzling Chicken on Rice recreates a Cantonese classic. Every bite will fill the mouth with the fragrance of fried shallots and tender chicken.
Savor the Taste of Taiwan with Michelin 1-Star Restaurant Mipon
On regional routes, the fragrance of Mipon’s Taiwanese cooking will continue to fill the air. The main Stir-fried Abalone and Pork Hamstring in Three-cup Sauce Served with Julienne Sweet Potato Rice in Premium Business/Business Class contains supple abalone and collagen-rich pork hamstrings. The three-cup sauce unique to Taiwanese cooking recreates the authentic taste of Taiwan. Premium Economy Class and Economy Class will be treated to Curry Beef Stew with Turmeric Rice and Braised Beef in Tomato Sauce with Quinoa Rice, respectively. The rich flavors of curry and tomato perfectly complement the hand-picked tender beef to show off different aspects of Taiwanese cuisine and win over travelers’ taste buds.
Toutoutan’s Japanese Banquet Sends a Message of Spring to the Heart
Toutouan is renowned for kaiseki cuisine made from seasonal ingredients. Premium Business and Business Class on select Japanese routes will enjoy crispy Grilled Halibut with Sea Urchin and the mouthwatering Grilled A5 Wagyu Beef with Red Miso. The rice will even incorporate Matcha, the signature flavor of Japan for a taste of Spring. For dessert, there is Yogurt Panna Cotta with Wax Apple made from wax apples and citrus grown in Taiwan. The layers of Matcha and yogurt cream will delight both the senses of sight and taste.
Michelin Green Star Continues to Shine on the Vegetarian Cuisine of Yang Ming Spring
CAL has a long-standing collaboration with Yang Ming Spring, offering vegetarian travelers original menu selections. The chef’s healthy and diverse vegetarian creations have since set the bar for vegetarian meals in the airline industry. In Premium Business/Business Class, Lion’s Mane Mushroom Satay with Coconut Rice features juicy Lion’s Mane Mushroom cooked in fragrant satay sauce served on brown rice in coconut milk over a low flame, producing a rich aroma that makes the mouth water. In Premium Economy and Economy Class, the main, Homemade Curry Vegan Meatballs with Brown Rice, includes distinctive vegan meatballs in a curry sauce with special spices and coconut milk. The dish is proof that even vegan cuisine can have layers of flavors.
CAL strives to make travelers feel at home. The in-flight catering not only includes original mains but also a diverse selection of desserts, bread, and beverages developed in partnership with brands such as Le Ruban Pâtisserie, WooTEA, Yoshi Bakery, SUNMAI, and BLAH BLAH Bar to keep in-flight catering on the leading edge of gourmet trends.
