China Airlines (CAL) has cooperated with Di Shuei, one of Taiwan’s most famous vegetarian restaurants, to create a new vegetarian menu for its passengers. The collaboration has led to the addition of three different vegetarian main courses, to be served to First and Business Class passengers on trans-oceanic routes (not including Osaka-New York) and routes to Southeast Asia (not including Hong Kong, Manila and Palau).
The vegetarian main courses served in First and Business Class include Kimchi Fried Rice, Tomato Fried Rice and Jade Rice, with a combination of vegetables including Bean Curd, Shiitake Mushroom, Winter Melon Bundle, Sauteed Preserved Vegetables with Soybean Curd, Deep-Fried Bean Curd and Vegetable Roll and Wok Fried Abalone Mushroom with Concentrated Soy Sauce, Stir-Fried Sugar Snap Peas and Lily Bulb, and Pan Fried Bean Curd Pocket Stuffed with Mock Ham and Basil.
This is the latest in a series of culinary tie-ups for CAL, which was been working with Japanese fast food chain, Mos Burger since 2009. Since July 2010, CAL has also cooperated with Formosa Chang to introduce local Taiwanese delicacies to passengers, and on 1 April 2011, the airline teamed-up with Taipei’s five-star Palais de Chine Hotel to provide a variety high-end dishes.