Intro

Flying EVA Air from Vienna to Bangkok gave me a chance to experience how Taiwan’s carrier approaches international dining.

What I discovered was a fascinating blend of Taiwanese attention to detail, accompanied by some service hiccups.

A business class airplane seat with a pillow, blanket, water bottle, and menu on the side table, next to a window.

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Zurich to Vienna

But first, a quick hop from Zurich to Vienna with Swiss on a very short 70 minute flight.

Shortly after takeoff, they served a simple salad with fresh bread, which was a welcome surprise, although I’m also cautious about airline salads on principle!

A tray with a chicken Caesar salad, a slice of cheese, a breadstick packet, a red drink, a dessert with crumble topping, and a packaged napkin and utensils.


What caught my attention was the sauce presentation, which was in a small, reusable jar rather than plastic.

Vienna Transfer


After arriving in Vienna, I had a rather long layover before my EVA Air flight.

EVA departs from the isolated D gates, a non-Schengen terminal that serves low-cost carriers like Ryanair and others flying to the UK.

If youโ€™re transferring through Vienna, you may need to walk a brisk 10 minutes to reach the much larger Austrian Airlines lounge at Gate G, especially since the lounge at Gate D closes at 2 PM.

The Austrian Airlines lounge was a disappointment, with limited food options and harsh lighting that felt more like a medical waiting room than ViennaVienna’s cafรฉ culture.

Several loaves of Leberkรคse are displayed on metal racks inside a food warmer, with an informational sign about the product on top of the warmer.
A buffet table with assorted cold cuts, a board topped with sliced meats and eggs, and bowls containing pickled onions, sauerkraut, mashed potatoes, and marinated vegetables.
A breakfast buffet with cereals, milk, juice dispensers, fruit, pastries, and dishes arranged neatly on a counter.

Vienna to Bangkok


Once on board the 787, I was immediately impressed by the sleek and stylish cabin. 

Business class cabin on a modern airplane with spacious seats, large entertainment screens, and a few crew members standing near the front.

The cabin design was elegant and modern, though the crew seemed stressed from the start, which would colour the entire experience.

When asked for drink preferences, I barely had time to scan the menu before choosing Calpis, that refreshing Japanese milk-based drink that’s perfect for settling into a long flight.

A glass of a white beverage, a rolled hand towel on a black tray, and two menus on a table next to a window in an airplane cabin.

The Jason Wu amenity kit and pyjamas were waiting at my seat, though they’d run out of medium sizes for other passengers.

A gray fabric bag with the text "JASON WU FOR EVA AIR M" printed in white on the front.


In typical Asian carrier fashion, the meal service was precise and well-coordinated.

Here’s a look at the inflight menu:

An airline menu displayed on a tray table, listing meal options in English under categories such as hors dโ€™oeuvre, soup, salad, main course, and dessert.
Open airline menu showing "Leisure Delights" and "Refresher" meal options, including Western and Chinese styles, beverages, and a note about plant-based meals.

I was offered an amuse bouche, entrรฉe, soup, and salad.

A bowl of partially eaten green soup on a white plate, with cutlery, a glass of water, bread, and condiments on a white tablecloth.
A bowl of mixed salad with yellow beets, cherry tomatoes, greens, seeds, croutons, and cheese sits on a white tablecloth next to a glass of water, utensils, and a small sauce container.
A plate with smoked salmon on bread and a dollop of cream, beside a small bowl of pickled vegetables, on a white tablecloth with a spoon, fork, and knife on a napkin.

The entrรฉe stood out as a highlight, rivalling first-class offerings from other airlines.

A plated dish with seared scallops, broccolini, carrots, cherry tomatoes, and yellow sauce on a white plate, set on a white tablecloth.

The presentation was elegant and easily on par with Michelin-level dining.

The soup course was rich and satisfying, although perhaps too heavy for inflight dining.

A plated meal with glazed meat in sauce, fried rice, and mixed vegetables, set on a white tablecloth with a fork, knife, and empty glass.

There wasnโ€™t an โ€œexpressโ€ option available, so if youโ€™re in a rush, it might be best to lower expectations.

A tray with a small bowl, two rectangular plates, a dish of French butter, a bottle of olive oil, and a glass of water on a white tablecloth.

The entire meal service took 90 minutes, which felt efficient rather than rushed, though the stressed crew’s energy meant it lacked the warm hospitality you’d expect from a premium Asian carrier.

BREAKFAST

For breakfast, I chose the Asian option featuring congee with traditional accompaniments.

A meal tray with white congee, a baked pastry, stuffed vegetables in sauce, pickled vegetables, and assorted sides on white plates and bowls.

Congee is a rice porridge, a comfort food staple across Asia, that’s perfect for morning flights when your stomach might still be adjusting to the time zone change.


EVA’s version was tasty but not particularly remarkable. The side dishes included pickled vegetables and preserved items.

The real highlight was the Oolong tea, which was exceptional.

A cup of yellow tea sits on a saucer with a lid and a rolled white towel on a textured white tablecloth.

This is where flying a Taiwanese carrier pays off since tea culture runs deep in Taiwan.

Service Challenges

While the food quality was impressive, the service execution had issues.

The crew seemed overwhelmed throughout the flight, rushing through interactions without the warmth that characterises the best Asian carriers.

They even forgot to replenish my water bottles despite collecting the empty ones.

Dessert timing was off, too.

The blueberry cheesecake wasn’t thawed when the dessert service began, so I ended up with fruit and cheese instead.

A white plate with sliced cantaloupe, dragon fruit, fig, and two strawberries, set on a white tablecloth with a fork, knife, water glass, and a glass of whiskey with ice.
A white plate with crackers, two cheese slices, a dried apricot, a dried prune, walnuts, and almonds. Two glasses with drinks and utensils are visible nearby on a white tablecloth.

These operational hiccups detracted from what should have been a premium experience.

Conclusion

EVA Air’s food quality highlights Taiwanese culinary excellence, particularly in its attention to Asian cuisine and tea service.

The hard product and menu development demonstrate a genuine investment in the passenger experience.

However, service execution needs work.

Stressed crew members and operational hiccups, such as improperly thawed desserts, undermine the premium positioning.

With new competitors like Starlux entering the market, EVA Air is facing stiff competition.

While I’d still choose EVA Air over other legacy carriers for this route, if given the choice between Starlux and EVA on the same route, I’d opt for Starlux every time.

The Starlux product and service are more refined and polished.

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