China Airlines has announced it is partnering with Le Palais, the only three-star Michelin restaurant in Taiwan, to deploy a 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 on the 21st of April. The menu, designed by Le Palais will be exclusive to China Airlines and will be offered to all travellers in Premium Business, Premium Economy, and Economy Class.
Premium Business Class will begin with four Le Palais entrees in the form of Radish in Vinegar, Saliva Chicken, Lotus Root in Brine, and Sugar Taro. 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, served with springy Taiwanese vermicelli.
This is followed up with the 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 meal 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.
Premium Business and Premium Economy Class travellers can also pre-book exclusive meal selections through the China Airlines website before departure.
In Quotes
China Airlines President Kao Shing-Hwang said:
“maximizing customer satisfaction has always been the goal of the airline. 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 was a tremendous honor. On the China Airlines Europe or North America routes, passengers can enjoy the three starred cuisine of Le Palais even when flying Economy Class.”
It’ll be interesting how this translates to the sky
Catering in the sky is…hard, to put it mildly. Whilst a dish may look simple, it has gone through multiple revisions, ensuring it can be prepared repeatedly and consistently.
That includes making adjustments for how foods flavour changes in the sky (as food tastes different at different cabin pressures, thanks to dry air and low noise – resulting in more “punchier” flavours (as well as salt) being used to season food – it’s where delicate flavours can be lost if care is not taken.
It is welcoming, however, to see airlines innovating beyond the typical “Chicken or Pasta” that is common in the sky and partnering with local restauranteurs who understand the food they create.
Perhaps the most welcoming thing in this partnership is how this is being offered through the entire cabin. Campaigns by other airlines have extended to the premium cabins only, or have had a limited impact in Economy class.
It’s certainly something to look forward to when flying out of Taipei.
Images, China Airlines.
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