Introduction
Think Chinese airlines only serve bland noodles and mystery meat?
Xiamen Air is live-streaming meal upgrades on social media and serving premium dishes, including $26 options with abalone and sea cucumber, in economy class.
Flying business from Amsterdam to Xiamen, then economy to Melbourne, I got to see both ends of their service.
Plus, a behind-the-scenes look at their headquarters, where they’re doing things most airlines haven’t even thought of yet.
Amsterdam to Xiamen
I was originally in 13L but got moved to accommodate another passenger’s request and ended up in the first row of business class on their older 787-8.
Nice touches at the seat: Voss water, an amenity kit, and a spa steam mask that heats up when you open it.
Flight attendant Jess took meal orders before takeoff and offered Henri Dubois Brut champagne or lemon water with warm towels.
The champagne was decent quality – not the cheap stuff some airlines serve.
The champagne was decent quality, not the cheap stuff some airlines serve.
Inflight Menu
Xiamen Airlines’ business class menu offered three main meal choices: veal, chicken, or fish.
Here’s a look at the menu and drinks list:
Inflight Service
Service started after our 9:30 PM departure and wrapped up in about 1 hour and 40 minutes.
After-takeoff drinks and warm nuts were delivered, followed by hot towels.
The tuna tataki starter looked beautiful and actually tasted authentic with proper searing.
But the lettuce salad alongside was disappointing – sparse with wilted leaves that looked like they’d been sitting around too long.
The tray presentation was eye-catching, though – clean, elegant, with sleek napkin rings and cutlery that stood out.
For the main course, I chose veal with mashed potatoes and vegetables.
Despite the strange presentation with the veal hidden under broccoli, the flavours were fantastic!
The veal was perfectly cooked, tender, and genuinely restaurant quality. Easily the best dish of the flight.
Dessert was ice cream (melted, unfortunately) and caramel cream. The caramel dessert was lovely with good texture and balanced sweetness.
Bathrooms
Bathrooms stayed impeccably clean throughout the flight, with crew handing out towels after each use and regularly checking facilities.
Sleep and Amenity Kit
I managed a few hours of sleep thanks to a comfortable pillow, blanket, and a substantial bedding they provided.
The amenity kit was a collaboration with English brand Temple Spa – mouthwash, eye mask, dental kit, earplugs, skin balm, and comb.
All packaging was recyclable and quite stylish.
Second Service
Two hours before landing, breakfast came on one tray: cornflakes, fresh fruit, apple tart, and shakshuka with mushrooms and spinach.
The eggs were rubbery and unappetising, but the tray presentation looked elegant.
Head Office Visit
During my Xiamen transit, I visited their new headquarters.
You’re greeted by a replica Boeing 787 engine in the lobby – apparently, GE executives committed to incorporating engine elements into the building design after a 2019 IATA meeting.
The Little Galley Café
Here’s something clever: they run “Little Galley Café” with three locations in Xiamen and Shanghai, serving the same coffee blends used on flights – from Kunming, Ethiopia, Colombia, and Brazil.
Pastries are made daily by their catering team.
Their logo is brilliant: it resembles a passenger call bell, but flip it upside down and it’s a coffee machine with coffee dripping from it.
They even turn coffee grounds and bamboo pulp into notebooks and other products.
Live Streaming Meal Sales
The most interesting part was their live streaming room, where they sell merchandise and meal upgrades through WeChat and other social media platforms.
Since 2022, passengers can pre-order or upgrade domestic meals via social media – something I’d never seen an airline do.
There’s also a replica airline gate with first and economy class cabins used for filming social media content.
Chef XiamenAir Brand
Their “Chef XiamenAir” brand focuses on farm fresh ingredients through agricultural programs, with meals designed to reduce food waste.
Ingredients come from agricultural assistance programs, and they encourage meal selection to reduce waste.
You can tell they take real pride in their inflight product, which explains why they’re one of China’s top airlines.
The Lounge
Back at the airport, I had lounge access for a shower and relaxation before the next flight.
Shower facilities and bathrooms were spotless.
The lounge has a made-to-order noodle station and buffet with local and international dishes.
Although I didn’t see active cleaning, the space was impeccably maintained.
Ample seating is available, and the Chef XiamenAir brand is also present here.
Xiamen to Melbourne
On the next leg of my journey, I flew economy class from Xiamen to Melbourne.
The cabin crew greeted me warmly as I found my seat, where I was surprised to find water and nuts already waiting for me.
The airline provides a blanket and a pillow, and the legroom was decent for economy.
About 30 minutes after takeoff, meal service began with a Fujian-inspired meal and a cute note from staff explaining the options.
The tray included starter salad, fresh fruit, chocolate cake, and a spicy sauce that transformed the main dish from bland to flavourful.
What stood out was the generosity – rare to get salad, fresh fruit, dessert, and a wet towel in economy.
Most airlines, including Qantas, don’t include these extras in economy.
But here’s where it gets interesting, the airline surprised me with three premium items on my tray.
Turtle Cake Print Peanut Cake ($4): Light peanut-flavoured ice cream that reminded me of a Reese’s cup, created with Black Pearl One Diamond Restaurant QUEEN.
Buddha Skipping Walls ($26): A premium dish featuring abalone, sea cucumber, fish maw, scallops, snail meat, mushrooms, and bamboo shoots, symbolising blessings and longevity, crafted by top Chinese chef Lin Qingxiang.
Grapefruit/Jasmine Iced Coffee ($2.80): An interesting and refreshing drink that took some getting used to, but was enjoyable nonetheless.
Instead of plastic cups, they use their Egret Bamboo series made from renewable bamboo pulp for cups, trays, tableware, and biodegradable straws.
In 2021 alone, this change resulted in a 15.92 million cup reduction in plastic use, saving 167.16 tons of plastic.
Nice to see environmental efforts with real impact numbers.
Breakfast was served two hours before landing, with a choice of Western or Asian options.
I chose Western: eggs, sausages, potatoes, snow peas, cherry tomatoes, fruit, yogurt, and jam—substantial second service for economy class.
Conclusion
The airline knew I was travelling with them and provided extra attention, so I can’t judge normal service levels.
But I observed them treating other passengers with the same courtesy.
Business class had solid food with that standout veal, though some dishes (rubbery eggs, wilted salad) were disappointing.
Economy class was the real surprise – generous portions, cultural touches, and premium items you’d never expect.
The Fujian meal explanation, chef collaborations, and sustainable practices created memorable moments.
Both classes offer decent value, but economy felt more generous than typical carriers.
The veal alone made business class worthwhile, but don’t overlook their economy product if you’re budget-conscious.
Thanks to Xiamen Air for the surprises in economy class – they made the experience memorable.
