China Airlines (CAL) has teamed up with Taipei’s five-star Palais de Chine Hotel to provide a variety of Taiwanese cuisine for Business and Economy Class passengers on flights from Taipei to Singapore, Bangkok and Kuala Lumpur.
Available on flights between now and 31 March 2012, the ‘Feast of Taiwan’ menus have been designed and prepared under the personal direction of WC Tang, the Brand Executive Chef for the hotel’s parent corporation, L’Hotel de China Group, and CAL’s Executive Chef, Sara Lin. The dishes use fresh and seasonal ingredients from Taiwan.
In Business Class, the menu includes fried chicken with red vinasse in perilla plum sauce with steamed pumpkin and sesame oil rice, Dong Po-style braised pork belly and smoked tilapia served with coffee or tea. Economy Class dishes include grilled chicken rice in curry and butter sauce, deep-fried chicken with fried rice in perilla plum sauce, and saut