China Airlines has rolled out a medley of new summer-themed in-flight dining options across its international flights, including a tray-less meal service on board its short-haul services.
Travellers flying in business class with the airline will see a number of new offerings with many unique to select flights across the Taiwanese carrier’s network.
For starters, business class passengers on the airline’s Taipei-Shanghai (Pudong), Songshan-Shanghai (Hongqiao) and Taipei-Beijing routes are getting new Chinese dishes (pictured above) including a chef’s special of Taiwanese beef noodle soup, authentic Taiwanese “DanZai” noodles, and scallop and shrimp wanton noodle soup served in a style typical of old alley restaurants in Shanghai.
The airline has also begun offering complimentary plum juice to those travelling in business class, while pineapple juice, cranberry juice and sarsaparilla is available to all passengers.
China Airlines’ European services, meanwhile, will be getting low-fat Italian Primo Gusto gelato ice cream starting August 1…
…as well as sparkling beverages made with fruit juice. These new offerings will be rolling out next month on the carrier’s Rome, Frankfurt, Amsterdam, Vienna and London flights.
For economy class passengers, there’s now also something to look forward to when flying the airline’s Okinawa routes. As part of its corporate environmental sustainability initiative, China Airlines has begun offering tray-less meals that are instead served in limited edition, eco-friendly boxed lunches, thereby reducing on consumption of washing detergent and water involved in cleaning meal trays.
These boxed lunches will include light dishes such as minced pork and mushroom sauce with noodles, and stir-fried shredded chicken with preserved vegetables and black rice.
The past month has seen a number of airlines announce or introduce new in-flight dining concepts.
For its flights to China, Singapore Airlines recently began serving its new Shi Quan Wei Mei business class dining concept, developed in collaboration with Michelin-starred chef, Zhu Jun.
Cathay Pacific, meanwhile, is set to roll out its own revamped long-haul business class dining concept later this month. The as-yet-unnamed concept notably includes the ability to choose smaller “supper plates” in the evening as well as offering a “room service” style breakfast concept that allows passengers to tick their meal choice on a form ahead of time.
For an in-depth look into how airlines around the world are stepping up their in-flight catering game, take a look at our feature Inflight dining: High-flying tastes from the latest issue of Business Traveller Asia-Pacific.
