China Airlines has introduced a new gourmet experience this April in conjunction with long-time partners Les Palais, Mipon, Toutouan, and Yangming Spring.

Keng Eng Kee Seafood (KEK) is a MICHELIN Bib Gourmand-recommended restaurant in Singapore famed for its creative sauces, which give dishes their own distinctive character and flavours. For China Airlines, KEK presents Stir-fried Salted Egg Yolk Chicken with Steamed Rice in Premium Business/Business class on flights from Singapore to Taiwan.

On long-haul routes, the flag carrier has partnered with Les Palais at the Palais de Chine Hotel in Taipei 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, while the main for Premium Economy Class is Shrimp Wonton Lo Mein. In Economy Class, the main Sizzling Chicken on Rice recreates a classic Cantonese classic.

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 flavours of curry and tomato perfectly complement the hand-picked tender beef to show off different aspects of Taiwanese cuisine and win over business travellers’ taste buds.

Toutouan in Taipei 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 flavour of Japan for a taste of Spring. For dessert, there is Yogurt Panna Cotta made from wax apples and citrus grown in Taiwan.

China Airlines also has a long-standing collaboration with Yang Ming Spring, offering vegetarian business travellers 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 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.

For more Airline & Airport stories click here.

STAY IN THE KNOW BY FOLLOWING US ON FACEBOOK, INSTAGRAM, & LINKEDIN