China Airlines is launching its first inflight restaurant partnership with Wenwen, a Taiwanese restaurant in Brooklyn listed in the Michelin Guide.
The collaboration begins 1 October on the Los Angeles–Taipei and Ontario–Taipei routes.
The partnership includes all three classes of cabin.
Economy Class features Lo Ba Beng, Taiwan’s braised pork rice. Premium Economy offers Surf and Turf YouFan, sticky rice with seared pork belly, prawn, and uni butter. Business Class starts with Mapo Sweet Potato Mochi Gnocchi.
Additional dishes will join the collaboration over time, including braised pork belly, beef short rib noodles, and huadiao egg tofu.
Passengers can view and pre-select meals in Premium Economy and Business Class on the China Airlines website.
Wenwen’s creative chef and co-founder Eric Sze grew up flying with China Airlines; his mother worked as cabin crew for the airline.
“As a chef, I have been on a personal journey to put a spotlight on the beauties of Taiwan through food,” Sze said. “Beyond restaurants, I have begun to venture into the field of media where I’ve hosted shows for Munchies, Bon Appétit, First We Feast, Eater and beyond. Some of them have shown up on the China Airlines inflight entertainment system. As I step deeper into the world of media, my mission of spotlighting Taiwanese food remains untouched.”
Photos: China Airlines
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.