China Airlines has partnered with Le Palais, the only three-star Michelin restaurant in Taiwan, to launch the all-new Skyward 3-Stars Private Cuisine in-flight menu.

The new menu will be introduced on all long-haul flights to Europe and North America departing from Taiwan starting tomrrow. The menu, designed by Le Palais and exclusive to China Airlines, will offer all travellers in Premium Business, Premium Economy, and Economy Class the opportunity to enjoy a Michelin-starred tasting in the clouds. This will be the first time in the airline culinary industry that a three-star Michelin restaurant from Taiwan will make its way 30,000 feet in the sky.

To partner with the Le Palais restaurant of Palais de Chine Hotel and become the first airline to serve three-starred Michelin meals for all cabin classes is an impressive milestone for the carrier. As the ESG (Environmental, Social, and Governance) benchmark for the global airline industry, China Airlines not only looked for a leading Michelin-starred restaurant but also a partner that actively sources local ingredients and embraces corporate social responsibility. The Le Palais restaurant is AMOT certified in food traceability and a long-term advocate for ESG development. The two partners aim to communicate their commitment to sustainability to every traveller through in-flight cuisine.

The Le Palais restaurant of the Palais de Chine Hotel is a favourite haunt of political and business elites in Taiwan. It is the only restaurant in Taiwan to have received three Michelin stars for five consecutive years. The restaurant’s exquisite Yum Cha offerings and Cantonese banquets have won over Taiwanese and overseas gastronomes. China Airlines’ partnership with Le Palais is aimed at maximizing the post-Covid recovery in passenger traffic with Michelin-starred cuisine. The menu is inspired by the signature dishes of Ken Chen, Taiwan’s first Michelin-starred chef and incorporates elements of the secret menu, popular with regulars of Le Palais, that perfectly brings Ken’s childhood memories of great flavours to life.

The Premium Business Class dining experience will begin with four Le Palais entrees in the form of Radish in Vinegar, Saliva Chicken, Lotus Root in Brine, and Sugar Taro, to tantalize the taste buds with layers of distinctive flavours. The first main will be Rice Noodles with Shredded Duck and Taro, a classic chef’s special at Le Palais that features local Taiwanese Dajia taro and duck bone broth carefully simmered for several hours to bring out its delicate flavours, and served with springy Taiwanese vermicelli. Travellers can then follow this up with the always popular Le Palais Baked Barbecue Pork Bun and enjoy the Cantonese dessert of Dried Bean Curd and Semen Coicis Sweet Soup. Lo Mein with Wonton and Shrimp Roe, another main from the Le Palais secret menu, will be introduced as the season changes.

Premium Economy and Economy Class will join Premium Business Class in enjoying “Cantonese-style” three-starred cuisine. The main for Premium Economy Class is Steamed Chicken and Rice in Lotus Leaf, while Economy Class travellers can enjoy Clay Pot Chicken Rice with Scallion and Ginger. Whether travelling to Los Angeles or Rome, all travellers on flights to Europe and North America, regardless of cabin class, can feast on Michelin-starred cuisine during their journey. Premium Business and Premium Economy Class travellers can also pre-book exclusive meal selections through the China Airlines website before departure.

China Airlines is working actively to expand its comprehensive network. Since the resumption of services on the Taipei-Rome route in March, services to all European destinations have now recovered to pre-Covid levels. A new route to Prague will also be launched in July, bringing the total number of European and North American destinations served by direct flights to 11 with up to 60 flights a week. The services will provide every China Airlines traveller with an opportunity to sample the three Michelin-starred Skyward menu.

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