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China Airlines and others hope roll out of new menus will please passengers (2014/03/19)

China Airlines is revamping its in-flight menu with the help of Michelin-starred chefs. It hopes the new menu attracts culinary inclined passengers.
connoisseur , gourmet , garment, critic,
China Airlines is hoping that expensive seafood will lure passengers away from other airlines. It partnered with a local hotel to provide high-end meals on European routes and will change up the menu every season.

Song Li-to
Hotel Chef
The main design of the menu accommodates spring, summer, fall and winter. It is also suitable for airline routes and offers a different choice of ingredients for a range of passengers.

This menu was produced by Michelin-starred chefs from Beijing, Berlin and other cities. The meals come at quite a price in terms of ingredients and effort. Keeping them fresh on a long flight can also be quite a challenge.

Chen Ren-cheng
Airline Kitchen Chef
After being chilled to a certain temperature they’re put in the freezer. On the second day, they’re placed on the plane. To ensure freshness, we must take care to control the number of meals we make and not overproduce.

Another domestic airline, EVA Air, is providing traditional meals on all its routes. It is also promoting healthy organic ingredients to attract passengers.

華航機上餐

航空業者搶客，機上的餐點也成為比拼的重點，繼去年長榮航空推出古早味機上餐後，中華航空也請來米其林主廚，推出奢華機上餐點，主攻歐洲航線，還強調每三個月就換一次菜單，希望用高檔餐點來抓住乘客的胃。

選用高級海鮮料理，華航為了力拼各航空搶客大戰，決定與飯店攜手，在歐洲航線上，推出高級餐點，而且每三個月就更換菜色。

[[飯店主廚 宋立濤]]
“主要是設計在春夏秋冬，適合不同的航線，不同的材料，針對不同的人群”

這些精緻餐都是由北京、柏林等各國米其林主廚設計菜單，料理過程費時費工，但長程飛行中，如何保持鮮度就更困難了。

[[空廚主廚 陳仁誠]]
“冷凍到一定的溫度，放進冰箱，第二天拿上去飛機，好好的掌控餐數不能多作太多，才能新鮮”

而另一家國內航空長榮，則是全線提供古早味套餐，還主打健康有機食材入菜。