China Airlines has launched new restaurant collaborations across its network, partnering with American ginseng brand Hsu’s and Japanese restaurant chains to create exclusive meals for Premium Business and Business class passengers on select routes.

Ginseng-Focused Menus Launch on US West Coast Routes

The Taiwan-based carrier has teamed with Hsu’s Ginseng, a brand with over 50 years of North American-Chinese market presence, to create tonic-inspired meals for Premium Business passengers on Los Angeles and Ontario return flights.

A bowl of chicken soup with mushrooms and shredded vegetables, served alongside pickled cucumber, kimchi, and veggies on a tray with a large white spoonโ€”an experience reminiscent of Air France Adds Daniel Boulud to US Chef Roster.

The signature dish features Ginseng Chicken Noodle Soup with American ginseng slices, accompanied by European-style bread enhanced with American ginseng and goji berries. Passengers also receive American Ginseng, Guava and Plum Mousse dessert.

Anniversary Celebrations Drive Nagoya Restaurant Partnership

To mark the 40th anniversary of its Nagoya route and the 20th anniversary of Chubu Centrair International Airport, China Airlines is serving Misokatsu from Yabaton, the renowned katsudon specialist restaurant, in Business class on Nagoya return services. The dish features premium pork from southern Kyushu topped with Yabaton’s signature miso sauce, served with butter rice and roasted seasonal vegetables.

A bowl of chicken and mushroom noodle soup, side dishes, a strawberry dessert, a sesame bun, chopsticks, and a napkin are arranged on a white surfaceโ€”perfect for sampling after Air France adds Daniel Boulud to its US chef roster.

Japanese Routes Feature Summer Kaiseki Programme

Tokyo restaurant brand Toutouan is providing “Summer Kaiseki – Bounty of Heaven” themed menus for Premium Business and Business class passengers across Japanese routes. The seasonal offering includes an appetiser made with tomatoes and okra, Japanese A4 Wagyu beef served with special miso sauce, and winter melon tea jelly with watermelon whipped cream for dessert.

Economy class passengers departing Taipei receive rotating monthly selections from Bib Gourmand-listed MoonMoonFood, featuring braised beef in truffle sauce with rice, shredded chicken with salted scallion sauce on rice, and stir-fried chicken with peeled peppers and rice.

Michelin-Starred Partnerships Extend Across Trans-Oceanic Services

China Airlines continues its collaboration with three-Michelin-starred Le Palais across all cabin classes on long-haul routes. New Premium Business dinner options include Classic Spicy Platter featuring pork neck, chicken thigh, stir-fried instant noodles and seasonal vegetables. Breakfast additions comprise maple waffles, crรชpe, bacon and mixed salad with nuts.

The carrier has enhanced its online exclusive programme by adding visual menu previews, allowing Premium Business and Premium Economy passengers departing Taiwan to view entrรฉe images when pre-ordering meals.

Images courtesy of China Airlines