China Airlines (CAL) is working with the Grand Hi-Lai Hotel in Kaohsiung, Taiwan to provide a range of international cuisines for its business class passengers” in-flight meals, starting 1 April.
The new on-board menus will be available until March next year on routes from Kaohsiung to Hong Kong, Singapore, Manila and Bangkok.
”The in-flight meal service cooperation between China Airlines and the Grand Hi-Lai Hotel not only creates more value for our customers from Southern Taiwan,” said CAL senior vice president, Scott Shi, ”it also publicises the excellent international image of Taiwan”s fine food culture.”
Seven cuisines will be promoted on the flights, combining cooking styles from Taiwan, Shanghai and Hong Kong.
The seven new menu options will be: fried beef short rib with steamed rice; saut”ed pork neck in soy sauce with ginger rice; braised chicken in soy sauce with flat rice noodles; braised seafood in spicy tomato sauce with steamed rice; braised pork ribs and fried rice with sausage; pan-seared fish with fried pumpkin rice, and vegetarian rolls with fried rice wrapped in Lotus leaf.
CAL has previously partnered with the Sheraton Hotel, Ambassador Hotel and the Grand Hotel to offer their passengers different in-flight foods.