Intro
I flew EVA Air economy from Taipei to Dallas and back, choosing the direct route to skip the usual LAX or SFO immigration queues and a connecting domestic flight.
I’d flown EVA’s business class before but never economy and went in without researching the product first.
The first tray that landed made me wonder if I was actually in economy class. It’s noticeably bigger than what most airlines offer, and there’s a reason: airlines like Cathay, Qantas, and Qatar fit around 50 to 56 trays per catering cart because of their smaller size.
EVA’s fits about 28, roughly double the galley work per cart on every flight for every passenger.
That’s not a detail an airline takes lightly; it’s a decision by someone in the inflight department who believes economy dining is worth the extra galley space and cost.
Onboard
The pillow and blanket, grey with orange and green triangle detailing, were warm enough to use instead of just draping over yourself for the inflight photo.
The tableware is a set called Brilliant Glaze, made in Italy from resin, rolled out across EVA’s economy cabin in April 2025.
What I first mistook for a ceramic mug was the same resin, heavier and warmer to the touch than the standard plastic or paper cups on other airlines.
Look closely at the lined texture pressed into the cups and containers; it traces back to Taiwan’s tea plantations, a pattern I noticed throughout the meal experience.
When was the last time you saw this kind of detail in economy class?
Probably never.
Most airlines might have a creative name for their economy meal service, but using patterns linked to their history is rare in economy.
Every main meal comes in a reusable dish instead of a foil or plastic tray, washed and reused rather than discarded. It’s an elevated dining experience, feeling more premium and less takeaway, with real thought put into the meal presentation.
The fresh fruit and side salad, along with the small biscuit and other condiments, were a welcome sight.
It’s great to see this kind of investment in economy class, and it only makes sense if the airline intends the food to deliver.
Inflight Experience
Taipei to Dallas
The aperitif moment kicked off the economy-class service: mixed nuts and rice crackers were offered.
After exploring the menu on the inflight entertainment I decided on the braised pork over rice for the first service.
A glossy, reduced sauce clung to the meat, accompanied by rice from Chishang, grown in the region of the same name and considered one of Taiwan’s premium varieties.
EVA has served this rice since 2015.
It’s a detail that matters more than it should because it shows the airline didn’t stop at the protein.
The pumpkin held its shape rather than going mushy, and dessert, while a bit bland, was fluffy, not dry
The second service, closer to landing, was pasta shells in a creamy sauce with chicken and mixed vegetables, with steam still visibly rising from the foil as I peeled it back.
The sauce clung to the pasta rather than sitting underneath it, which many reheated cream sauces fail to do, and the chicken was tender rather than stringy.
The one real miss on this sector was the broccoli, cooked well past crisp-tender into soft, mushy overcook, the kind that happens sometimes inflight.
It’s a small crack but the first sign that the system, despite its investment, isn’t flawless everywhere.
We are dining high in the sky; while the food is freshly prepared, things aren’t always perfect, and that’s okay.
Galley snacks were available throughout, and the sandwich I grabbed mid-flight was excellent: thick white slices on both sides, a thick beef filling, and a tangy mustard that cut the bread’s dryness.
In the bathroom, Teaology facial mist, moisturiser, and matching hand wash—not something you expect in economy—remind you that the investment isn’t confined to food alone.
Dallas to Taipei
The return sector left after midnight, the kind of departure where everyone wants to sleep quickly.
The airline realises this and doesn’t provide the full aperitif service this time, just a drinks tray.
The main told a similar story to the outbound leg: mostly consistent, with one slip.
Pasta and shrimp arrived hot enough that the sauce was still visibly bubbling at the edges, and peeling back the foil turned up six shrimp, plump rather than curled tight and rubbery.
I was impressed to see a smoked salmon salad, and the fresh fruit reappeared.
Smoked salmon isn’t something I see often in economy class, so it was a nice treat.
The dessert arrived half missing, possibly due to a cutting fault on the machine. I left it rather than guess what happened.
A similar galley sandwich reappeared but lacked any taste. All I could taste was thick bread; the filling was thin and probably not worth seeking out.
For breakfast, the frittata with bacon, tomatoes, and broccoli was dense and firm rather than spongy, holding its square shape when I cut into it; the bacon crisped perfectly.
The detail that mattered most wasn’t the frittata but the yoghurt, plated fresh in a bowl rather than handed over pre-packaged.
That’s an easy corner to cut and one most airlines cut without a second thought.
Conclusion
Running roughly half the trays per cart that Cathay or Qatar manage is a genuine operational cost, and EVA is clearly not treating it as a marketing line.
It shows in the tableware, and in food that’s plated and garnished as if it belonged in a higher cabin class.
The system isn’t perfect: a half-cut dessert, an overcooked side of broccoli, and a galley sandwich that never got the same attention as the main meal prove the ambition doesn’t reach every corner yet.
But measured against what economy catering usually is, EVA has built something that argues its own case before you’ve taken a single bite.