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China Airlines
is now offering Shanghai cuisine from Formosa International Hotels to First class passengers on routes from Taipei to
Tokyo, while Dynasty class passengers can enjoy the new cuisine on routes from Taipei to Osaka, Fukuoka, Hiroshima and Sapporo.
“It is our great honor to have the opportunity to introduce this fine cuisine to our passengers,” said Mr. Huang-Hsiang Sun, President of
CAL. “To cooperate with leading brands creates more value for our passengers, and it is always CAL’s promise to provide the best possible services.”
CAL provides eight menu items on the flights from Taipei to Japan, and all are recommended specialties from Formosa International
Hotels. With the combined efforts of chef Patrick Tsai from Formosa International Hotels, and the CAL in-flight meal
service team, the eight featured menu items are: Fried Ostrich Meat in Soy Bean Paste; Sliced Squid in Honey Sauce; Braised Spare Rib; Sweet
and Sour Shrimp; Yu-Shiang Beef Spare Rib; Kung Pao Shrimp; Sweet and Sour Chicken; and Ma Po Fish.
CAL also provides six unique dishes to Dynasty class passengers on the weekend charter flights from Mainland China to Taipei, which combine
famous icons of the National Palace Museum with the creativity of chef Shiaw of Silk Palace. The six
menu items are: ‘Meat-shaped Stone’ braised pork belly; ‘Jadeite Cabbage
with Insects‘ baby cabbage stuffed with minced pork; Steamed Radish Stuffed with Ground Shrimp;
Stewed Chicken in Huadiao Liquor Brown Sauce; Braised Boneless Pork Rib in Soy Sauce; and Smoked Cod Fish.
China Airlines has ample experience working with the world’s best hotels and restaurants. In the past, it has partnered with the Sheraton Hotel to
serve ‘Lai Lai Fine Food,’ and with the Council for Hakka Affairs to serve ‘In-flight Hakka Fine Food.’ CAL has also teamed with the Ambassador
Hotel in 2006, the Glory Prince Hotel and the Grand Hotel in 2007, and the Grand Hi-Lai Hotel in 2008 to present a variety of five-star in-flight
cuisines.
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