Master, celebrity chefs create limited availability selections.
TAIPEI, TAIWAN – EVA Air is offering creative new meal choices for Premium Economy and Economy Class passengers on flights from Taipei to the United States, Canada, Australia and nonstop to Europe from October 1 through December 31, 2022. Ticketed passengers can purchase the limited availability dining selections now by logging into Manage Your Trip on the official EVA Air website or the EVA Mobile APP from 21 days until 24 hours before their scheduled departures. More information about EVA destinations and services, including pre-order options for limited numbers of the special, master-chef crafted meals is available at https://www.evaair.com.
These special Premium Economy and Economy menu additions are among more services and conveniences EVA passengers can look forward to as post-pandemic travel flourishes. Passengers can now preview menus for all cabins in advance of ticketed flights and pre-select main meals in Premium Economy Class in addition to Royal Laurel, Premium Laurel and Business.
For one of the new dining options, Master Chef Huang Ching Biao created a multi-course meal featuring his signature steamed halibut with chopped chili paste paired with his seasoned shrimp and lime vinaigrette, chayote vines salad with pine nuts and water chestnut cake with osmanthus for dessert, all served in traditional Tan-banquet style.
Evergreen Sky Catering Celebrity Chef Joe Huang worked magic to design a satisfying, meatless main course of artichoke with plant-based lasagna preceded by an appetizer of layered plant-based crepes filled with chopped truffles and accompanied by an apricot tart with oriental beauty tea jelly for dessert. Both special meals are presented on tableware from Singapore luxury brand Luzerne, elegantly plated and accompanied by appetizers, breads and desserts. Availability is limited to eight special meals in Premium Economy and 12 in Economy Class. Passengers can upgrade to one of these Royal Laurel or Business Class-style meals for a fee before departure.
These special, limited availability meals were created exclusively for EVA by internationally known Master Chef Huang Ching Biao, recognized for his popular Chinese style “Tan House Banquet,” and Evergreen Sky Catering’s own professional chefs led by Chef Joe Huang who originated the healthy, Western-style plant-based meal with a tasty meat or protein substitute. Main ingredients used in the plant-based selection are locally sourced in Taiwan, helping EVA further reduce carbon emissions.
At the same time, EVA is also offering delicious tastes of Taiwan on selected routes. It invited the acclaimed Shin Yeh Restaurant Group to develop a unique new dish they named Shin Yeh Special Stir-Fried Pork Hock with Garlic, Basil and Three Cups Sauce that is also available to Premium Economy and Economy Class passengers on outbound Taipei flights to some destinations in the United States, Canada, Mainland China and on inbound travel from Japan to Taipei.
Recognizing that personalized travel is a significant future travel trend, EVA used its time during the COVID lockdown to accelerate its digital transformation. Passengers can now use their own personal mobile devices to do everything from booking and purchasing tickets to checking in. It introduced a flexible fare product or Fare Family, designed to meet different passengers’ needs, including mileage accumulation and baggage allowances. And its debut of the special meal selections gives Premium Economy and Economy passengers one more personalized travel choice for all the trips they plan as the pandemic steadily fades into the background.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
