OREANDA-NEWS. April 11, 2011. China Airlines (CAL) has teamed up with Taipei’s 5-star Palais de Chine Hotel to provide a variety of exquisite Taiwanese cuisine for Business and Economy Class passengers on flights from Taipei to Singapore, Bangkok and Kuala Lumpur from April 1, 2011 to March 31, 2012, reported the press-centre of China Airlines.

Dubbed the “Feast of Taiwan,” the delicacies have been specially designed and prepared under the personal direction of W.C. Tang, the Brand Executive Chef for the hotel’s parent corporation, L’Hotel de China Group, who possesses more than 40 years of experience, and CAL’s Executive Chief Sara Lin. These exquisite dishes are being prepared with fresh and seasonal ingredients from Taiwan, making use of healthy, nutritionally balanced Taiwanese cooking techniques that are sure to please and surprise passengers.

The cuisine being offered in Business Class includes fried chicken with red vinasse in perilla plum sauce with steamed pumpkin and sesame oil rice, Dong Po style braised pork belly and smoked tilapia served with coffee or tea. Economy Class passengers may enjoy dishes including grilled chicken rice in curry and butter sauce, deep-fried chicken with fried rice in perilla plum sauce, and sauteed filet of fish with lard rice and tener garlic.

CAL is constantly working to provide exquisite in-flight meals to all passengers. In the past, CAL has cooperated with many famous hotels, restaurants and famous chefs, serving meals including “Lai Lai Cuisine” prepared by the Sheraton Hotel, Taiwanese dishes designed by Taiwan’s Hsin-Yeh Restaurant, and special Hakka delicacies prepared under the supervision and assistance of Taiwan’s Council for Hakka Affairs. CAL has also previously partnered with the Ambassador Hotel, the Glory Prince Hotel, the Grand Hotel, the Grand Hi-Lai Hotel and Regent Hotel Group to present a wide variety of 5-star in-flight cuisines. CAL has also cooperated with Mos Burger, the international fast-food chain restaurant, to serve rice burgers in 2008, as well as with Shanghai Shanghai and Formosa Chang for in-flight meals in 2010. CAL will continue to innovate in-flight meal selections, specializing in exquisite Taiwan cuisine and ingredients, to promote Taiwan’s culture around the world.