China Airlines has partnered with Michelin-starred restaurant Yang Ming Spring to introduce plant-based cuisine to its inflight dining menus.
Yang Ming Spring has been the recipient of the Michelin Green Star award for the past two years thanks to its focus on plant-based food, beverages and local, hand-picked ingredients. The restaurant has now turned its talents to inflight dining with the creation of the ‘Clean and Green Plant-based Cuisine’ menu.
The new menu will go live on December 1, with travellers across all cabins on flights departing Taiwan able to pre-order the ‘Clean and Green Plant-based Cuisine’ menu – also referred to as the Vegetarian Oriental Meal (VOML).
Premium business and business class passengers will be able to enjoy a spring platter salad featuring yam noodles in fruit salsa, okra with black bean and sesame sauce, cucumber in pine nut miso, and stone flowers with orange and apple sauce. Main dishes include truffle risotto and vegan fish fillet with wholegrain mustard, and Shou Wu nourishing soup made from more than 10 precious traditional herbs.
In premium economy and economy cabins, the entrées are fruit salsa, cucumber in pine nut miso, and okra with orange and apple sauce. There are four main dish options, though the carrier says that customers will be offered one of these “at random”. These include vegan conchiglie bolognese, plant-based meat and quinoa rice with cream sauce, curry-stewed rice with king oyster mushroom, and braised plant-based meat and turmeric rice.
The special inflight menu has been developed in conjunction with China Pacific Catering Services and Kaohsiung Airport Catering Services of the CAL Group.
A number of airlines including Vueling and All Nippon Airways have introduced vegan cuisine to their inflight menus in recent months to meet the demand for dietary requirements and further their sustainability measures.