Savor The Classic Flavors of Eva Air’s Braised Beef Noodle Soup with Tendon, Shank and Tripe

Passengers traveling in Royal Laurel Class on EVA Air’s nonstop flights to Europe (BR065 TPE-VIE / BR071 TPE-MUC / BR087 TPE-CDG / BR095 TPEMXP) have the opportunity to savor the exquisite taste of renowned EVA Air Braised Beef Noodle Soup with Tendon, Shank and Tripe. This acclaimed dish received recognition at the 2023 Taipei International Beef Noodle Soup Competition. Evergreen Sky Catering meticulously selects and braises beef shank, tendon, and tripe, serving it with chewy noodles in a spicy soup to create a comforting inflight experience.

Executive Chef Petrick Hsu Wows Royal Laurel Class Passengers with Cantonese Cuisine

Executive Chef Petrick Hsu of Yu Yue Lou restaurant has designed a new menu for Royal Laurel Class on flights to Los Angeles (BR12), San Francisco (BR18), New York (BR32), Toronto (BR36), and Chicago (BR56). The set includes Lobster Braised with Mushrooms, Scallions and Ginger; Chicken Soup with Cordyceps Flower, Baby Chinese Cabbage, Fish Maw and Pork; Pumpkin Braised Pork Jelly and Aged Wine Marinated Abalone and Mullet Roe with Egg Roll; Crab Fried Rice Served with Abalone Sauce; White Radish and Spinach with Pumpkin Sauce; and Sweet White Fungus Soup with Red Date and Lotus Seed.

EVA Air and Makito Hiratsuka Compose Elegant Melody of In-Flight Desserts

For the first quarter of 2024, Chef Hiratsuka is introducing a new appetizer, Scallop, Caviar, and Lemon Tart, exclusively for Royal Laurel Class passengers on flights to Los Angeles (BR16), Seattle (BR26), Houston (BR52), and Milan (BR95). Additionally, a delightful dessert, Houjicha Mont Blanc, crafted with chestnut purée and maple syrup, infused with Japanese flavors of houjicha and yuzu, is available. Royal Laurel Class passengers on flights to Vancouver (BR10), Los Angeles (BR16), and Houston (BR52) can also enjoy the refreshing mocktail Transparent Cacao & Tea.