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China Airlines and Formosa International Hotels cooperate on New In-Flight Meal Service

Travel News Asia Latest Travel News Podcasts Friday, 18 July 2008

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 CALs 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 worlds 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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