With the advent of 2020, EVA Air invited Kyoto chef Motokazu Nakamura, whose restaurant has held three Michelin stars for 10 consecutive years, to launch a special New Year menu for Royal Laurel Class, Premium Laurel Class, and Business Class passengers flying from Taipei to Paris, Tokyo (Narita), and Osaka. For the appetizer dishes, Nakamura used ingredients that represent longevity, health, a rich harvest, and numerous offspring, such as black beans and marinated herring roe.
EVA Air has worked with Evergreen International Corp and JL DESIGN once again to introduce seasonal menus for inflight cuisine, wines, and non-alcoholic beverages.
Starting from November, EVA Air will serve traditional Italian biscotti from Taipei-based restaurant chain Osteria by Angie and rich, fragrant longan cakes in Economy Class on flights from Hong Kong to Taipei (except BR828/852/856).
EVA Air works with Michelin three-starred Kyoto chef Motokazu Nakamura to serve up seasonal Kyo-kaiseki dishes for Royal Laurel Class, Premium Laurel Class, and Business Class passengers flying from Taipei to Tokyo (Narita) and Osaka.
EVA Air has collaborated with Tan-style cuisine master chef Huang Ching-biao to design the inflight menu for Royal Laurel Class passengers flying from Taipei to New York, Los Angeles and San Francisco.
Established in 1772, Veuve Clicquot is one of the oldest champagne houses. Veuve Clicquot La Grande Dame Rosé 2006 uses premium grapes sourced from eight vineyards. It has a charming golden color and effervesces with smooth streams of bubbles.
EVA Air has once again teamed up with Nakamura restaurant, which has held three Michelin stars for eight years in a row.