China Airlines Takes Inflight Cocktails to New Heights

A taste of elegance at 30,000 feet โ€“ the promise of China Airlines’ latest inflight innovation.

Starting January 1, 2025, passengers across all cabin classes will experience cocktails crafted in partnership with SUNMAI and the trendy BLAH BLAH Bar.

This collaboration introduces two bespoke beverages, the Passionfruit Lemon Cocktail and the Oolong Blackcurrant Cocktail, reflecting the airline’s commitment to elevating inflight dining.

The Cocktails

Passionfruit Lemon Cocktail (Served on flights departing Taipei)

Inspired by the soft hues of clouds and the plum blossom emblem in China Airlines’ logo, it combines passionfruit liqueur, vodka, and fresh lemon juice.

Oolong Blackcurrant Cocktail (Served on flights to Taipei)

This elegant drink marries the tart richness of blackcurrant liqueur with the earthy notes of Dongding Oolong tea. Its multi-layered sweetness pairs well with meat dishes, adding depth to the inflight dining experience.

From February 2025, both drinks will be available on flights departing from and returning to Songshan and Kaohsiung airports.

Colorful drinks and cocktail cans grace the table, adorned with lemon slices and grapes, reminiscent of Cathay Pacific economy meals. A small plane model sits in the background. Warning: alcohol not for under 18.
A gathering of individuals stands in front of a building, holding signs and drinks, dressed in formal attire. Their spirited expressions suggest intriguing discussionsโ€”and perhaps even debatesโ€”over topics like Cathay Pacific economy meals.
Four flight attendants in red and blue uniforms stand before a backdrop displaying flight destinations. They hold cocktail-themed signs, promoting the newly enhanced Cathay Pacific economy meals with a tantalizing beverage selection.

Beyond the Flight

China Airlines has made this launch interactive with a special social media campaign. Passengers can share photos of their inflight cocktails on China Airlines, BLAH BLAH Bar, or SUNMAI’s Facebook pages to win Economy Class return tickets to any regional destination.

Innovation in Inflight Dining

China Airlines has a history of elevating inflight cuisine through collaborations with culinary icons. Previous partnerships include Michelin-starred restaurants like Yangming Spring, Les Palais, and Toutouan in Tokyo.

The airline also introduced bespoke desserts, beverages, and bread crafted by boutique patisseries and world-class bakers like Le Ruban Pรขtisserie and Chen Yao-Chun.

(All photos courtesy of China Airlines)

Brussels Airlines Partners with Michelin-Starred Chef

Brussels Airlines Partners with Michelin-Starred Chef Arabelle Meirlaen for New Business Class Menu

Starting January 2025, Brussels Airlines will elevate its Business Class dining experience with menus crafted by Michelin-starred chef Arabelle Meirlaen.

Known for her seasonal, vegetable-focused cuisine, Chef Meirlaen will design exclusive dishes for long-haul flights, continuing the airline’s commitment to showcasing Belgium’s rich culinary heritage.

A woman speaks to a seated group at a table set with wine glasses and bottles, while a man stands nearby. A colorful artwork and lamp are in the background.

Meirlaen, the first woman to be named Gault&Millau’s Chef of the Year in 2014, is considered Belgium’s longest-standing female Michelin-starred chef.

Her restaurant in Marchin, Liรจge restaurant reflects her philosophy of creating fresh, vibrant dishes inspired by nature and the seasons.

In addition to her Michelin star, Meirlaen has been awarded a Green Star for her dedication to sustainability, promoting biodiversity and minimizing food waste.

Passengers can look forward to a rotating seasonal menu every three months, featuring thoughtfully curated dishes that bring the flavours of Belgium to the skies.

Brussels Airlines will offer a selection of regional Belgian beers, wines, and an exclusive seasonal brew developed by Chef Meirlaen herself to complement the meals.

Sliced chicken breast served with sauce, garnished with herbs, on a white plate.
A variety of dishes and drinks arranged on a round table, featuring wine bottles, appetizers, desserts, and a miniature airplane model.
A dish with a small, round serving of food topped with green garnish and green spheres, accompanied by a green pipette, served on a white plate.

Philip Mortier, Inflight Product Manager at Brussels Airlines, expressed excitement about the partnership:

“We’re thrilled to collaborate with Chef Arabelle Meirlaen. Her intuitive, creative approach to cuisine aligns perfectly with our mission to bring authentic Belgian flavours to our guests. This partnership reflects our pride in representing Belgium’s culinary excellence worldwide.”

Brussels Airlines’ Star Chef program has been a hallmark of its long-haul Business Class experience since 2013, bringing top Belgian chefs onboard to curate inflight menus.

Meirlaen follows in the footsteps of acclaimed chefs like Michaรซl Vrijmoed and Geert Van Hecke, further reinforcing the airline’s role as Belgium’s ambassador in the skies.

View a sample inflight menu here:

Menu cover for Brussels Airlines Business Class, featuring chef Arabelle Meirlaen, Michelin star chef with Gault & Millau rating of 18/20. Brown dot pattern on a white background.
Airline menu featuring starters, main course options, a cheese selection, and dessert. Choices include crab remoulade, veal blanquette, cheese assortment, and fig cream dessert. Additional meals available.

For travellers flying in 2025, the new menu promises exceptional taste and a glimpse into Belgium’s gastronomic artistry โ€“ crafted with passion, inspired by nature, and served at 35,000 feet.

(All photos courtesy of Brussels Airlines)