Taiwan-based China Airlines and Michelin-starred restaurant Yang Ming Spring have partnered to bring clean and green plant-based cuisine to the airline’s in-flight catering service.
The two-time Michelin Green Star restaurant — in 2021 and 2022 — has developed the new menus alongside China Pacific Catering Services and Kaohsiung Airport Catering Services of the CAL Group and brings Michelin Green Star cuisine to the skies for the first time.
The new gourmet menus became available to passengers across all cabins on flights departing Taiwan from 1 December. Also known as the Vegetarian Oriental Meal (VOML), attention to local hand-picked ingredients and considerate preparation reduces pollution and waste and embodies best practices in sustainability and environmental protection with low-carbon plant-based cuisine.
Passengers in Premium Business and Business Class will enjoy an opening course of Spring Platter Salad, including yam noodles in fruit salsa, cucumber in pine nut miso and okra with black bean and sesame sauce, plus stone flowers with orange and apple sauce. Main dishes include Shou Wu Nourishing Soup – created with more than ten precious traditional herbs, Vegan Fish Fillet with wholegrain mustard and Truffle Risotto. Meanwhile, Premium Economy and Economy Classes enjoy their own exclusive clean, green plant-based cuisine menu options.
China Airlines is committed to sustainability, environmental friendliness, local sourcing and promoting low-carbon in-flight catering with zero waste.
Premium Business and Business Class Passengers can pre-order the new VOML meals through the airline’s Onboard Dining options via the airline’s website.
Read the First-Class.com article on China Airlines’ new A321 Business Class cabin
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