China Airlines introduces indulgent autumn seasonal menus prepared by leading restaurants from across the region.
Participating restaurants include Le Palais, a three Michelin star restaurant in Taiwan, the famed Toutouan restaurant from Tokyo, Michelin Green Star holder Yangming Spring, and Le Ruban Pâtisserie, the boutique bakery. The all-new menu will be formally launched in October.
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The new season will see premium Cantonese cuisine crafted by Le Palais, served to travellers in all cabin classes on China Airlines long-haul flights departing from Taiwan for Europe, and North America. Premium Business and Business Class travelers on Japan routes will be treated to “Autumn Beauty”, a Japanese-style banquet designed by Tokyo’s famous Toutouan restaurant using seasonal ingredients from Taiwan, while travellers who prefer plant-based foods can experience the new cuisine created by Yangming Spring. Passengers with a sweet tooth will also enjoy exquisite desserts created by Le Ruban in Premium Business and Business Class on flights to Tokyo, Nagoya, Osaka, and Fukuoka in Japan.
Le Palais, awarded three stars from the Michelin Guide Taiwan for six years straight, has created a new in-flight culinary experience for China Airlines travellers. In Premium Business Class, the fall menu features Red Braised East Asia Abalone Lo Mein as its main. Premium four-head abalones from the Middle East and shiitake mushrooms are simmered for several hours forming a rich, delicious soup that is absorbed completely into the noodles.
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The five appetisers of Sichuan-style Spicy Radish Salad; Pumpkin with Osmanthus Dressing; Lemon Bitter Gourd; Smoked Egg with Cucumber and Mustard Sauce; and Pork Aspic Delicacies incorporate local Taiwanese ingredients such as golden pumpkin, white jade bitter gourd, and silky fowl egg. The layers of flavours provide the perfect opening to an autumn feast in the clouds. Sesame Mung Bean Cake and Stewed Pear with Rock Sugar, a nourishing Cantonese dessert, are the final sweet touch.
A change in seasons will see Ma Po Tofu Lobster with Rice become the main for Premium Business Class in January next year. Chef Ken Chen‘s Special Ma Po Tofu, inspired by Szechuan cuisine, is drizzled over sweet, juicy Canadian lobsters to give it a spicy richness that travellers are guaranteed to salivate over.
Travelers in Premium Economy and Economy Class will also receive their own Michelin starred menu. The Premium Economy Class menu will consist of exclusive mains inspired by signature chef dishes such as Beef Lo Mein with Seasonal Vegetables and Black Bean Spare Rib Clay Pot Rice. Economy Class travellers will be served Singapore-style Rice Noodles with Shrimp and Pork as well as Curry Shrimp and Fish Egg Noodles from January 2024 onwards.
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China Airlines has also partnered with the only overseas franchise of Tokyo’s famous Toutouan restaurant to create the “Autumn Beauty” seasonal menu exclusive to Premium Business and Business Class on Japanese routes. The mains of Grilled Salmon with Yellow Chives and Wagyu Beef and Sesame Seed Teriyaki are accompanied by steamed rice cooked with mushrooms and shiitake for a feast worthy of autumn harvests.
In keeping with the culinary philosophy of Araki Hironaka, the Japanese head chef from Toutouan Tokyo stationed in Taiwan, local Taiwanese ingredients that represent autumn including persimmons, yellow chives, mushrooms, spinach, and carrots are used from the appetizer all the way to dessert. Handpicked Hokkaido Yumeprika rice, Wagyu beef, shaved bonito, and kombu seaweed bring together the flavors of autumn into the richness of Japanese cuisine.
Toutouan’s popular classic Magatama Tofu and signature Purple Yam and Brown Sugar Steamed Bread will also make an appearance on China Airlines flights from October. Desserts such as the Autumn Beauty Banana Mousse and Poached Apple in Red Wine serve as the finishing touch to a menu that captures the great attention to detail that for which Toutouan’s cuisine is known.
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Yangming Spring continues to design highly original and healthy cuisine for China Airlines travellers. For Premium Business and Business Class travelers there is Truffle Black Pepper Vegan Steak with White Sauce Risoni. The chef’s ingenuity turns ingredients such as Chinese water chestnut and enoki mushrooms are into a rich, juicy yet crispy steak. The chef’s special truffle and pepper sauce makes every mouthful a symphony. Orzo pasta, chosen for its ability to absorb sauces, is accompanied by cream sauce cooked from plant-based milk as well as nutritious edamame beans and smooth, crunchy white mushrooms. The rich flavours of the ingredients provide a satisfying culinary experience that every vegetarian would love.
Finally, Le Ruban Pâtisserie, widely considered to be the Chanel of the dessert world, has crafted a series of exclusive co-branded desserts for China Airlines. Its latest fall offering is the Toffee and Passion Fruit Macaronfeaturing a crispy skin made from toffee and 100% chocolate. The filling is made from handpicked Nantou passion fruits, a seasonal Taiwanese ingredient that melds perfectly with the macaron in a delicious a mouthwatering mix of sweet and sour richness. Grapefruit Mousse and Lemon Chantilly will be offered from January 2024 to welcome the new year with a touch of the South Sea
