
Taiwan’s state-owned airline, China Airlines is revamping its in-flight menus in routes to Japan in an attempt to attract fliers. The airline has teamed up with a renowned restaurant in Tokyo to produce a delicately-curated multi-course meal. And it’s not the only airline expanding its offerings. Tigerair Taiwan is now serving up more vegetarian options than before, while Starlux gets flight attendants to make you a sweet cup of bubble tea high in the sky.
Slices of Japanese black beef sizzle on the pan, while a chef meticulously portions a piece of crispy duck breast. Appetizing is the word.
Magatama tofu is made following a highly complex process. Kaiseki, a kind of Japanese haute cuisine, is coming to China Airlines’ in-flight menu.
Jenny Tsao
China Airlines
With the post-pandemic recovery, we want to offer our passengers a different kind of experience when travelling to Japan. The dishes change with the four seasons. These are all part of the “Early Spring Imperial Feast” menu.
Business class passengers on flights to Japan can enjoy this completely new in-flight dining experience. To make it possible, the foods are cooled rapidly to preserve the best texture, which is a big challenge.
Arthur Wang
Dining group head
The development of these dishes took about half a year from the moment we got into contact to a completed product. Each dish could easily take more than two weeks, and four or five failed attempts.
Lee Ming-che
China Pacific Catering Services
The meat isn’t overcooked. Just grilled a little bit.
After COVID, airlines are opening up new flight routes and attracting fliers with tasty meals.
Last year, EVA Air added flights to Milan in Italy, and Munich in Germany, with specially designed meals featuring beef cheek stew and coral grouper.
If you’re vegetarian, Tigerair Taiwan has added more veggie-only options to its food offerings.
And if you have a sweet tooth, Starlux flight attendants can make you a bubble tea high up in the sky. With the launch of its new A350 planes, the company is offering a taste of Taiwan above the clouds. It seems that after the pandemic travelers are not just hungry for new experiences but also good cuisine.
疫後航空業拚商機,紛紛推出特色飛機餐,像是華航就和東京名店合作,將日式料理搬上空,黑毛和牛照燒和勾玉豆腐,搭日本航線商務艙吃得到,另外星宇今年也推珍奶,旅客可以在機上喝到台灣味,虎航則照顧素食者,也推出蔬食餐點。
黑毛和牛在鍋子裡煎得吱吱作響,師傅還切下一片片酥脆鴨胸,讓人口水直流。
烹調程序繁雜的勾玉豆腐,和考驗刀工的懷石料理,現在都被華航搬上高空。
[[華航空中商用品供應營銷處長 曹志芬]]
“在疫後的這個復甦,我們希望在日本線上,帶給我們的旅客一個非常不一樣的感受,(餐點)以四季為主軸,這次出的是初春御膳的系列”
除了在日本航線推出商務艙專屬日式餐點,還有全新餐具,不過上了飛機,餐點都會先強風冷卻,保持口感成一大挑戰。
[[餐飲集團執行董事 王劭仁]]
“整套菜我們從一開始的接洽,到整個完成一切,總共花了超過半年時間,那如果說以一道菜來講,非常容易就花超過一兩個禮拜時間,然後4、5次以上失敗的過程”
[[華膳空廚主廚 李明哲]]
“肉就不會煎得太熟,就大概炙燒一下”
疫後航空不只加開航線,也用飛機餐,抓住消費者的胃。
去年長榮慶祝米蘭、慕尼黑開航,設計專屬菜單,旅客機上就能享用燉小牛頰和紅條石斑。
虎航照顧素食顧客,近期則推蔬食機上餐,多一項健康新選擇。
珍珠奶茶空姐手工調製送到你眼前。星宇抓住台灣味,配合A350新機上線,珍奶今年在飛機上也能喝到。航空業紛紛啟動疫後模式,用美食來吸引乘客目光。
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