Food and Beverages
The Master Chef of Chinese Cuisine
Master Chef Huang has five decades of culinary experience and is known for his explicit culinary skills in Xiang, Chuan as well as Yuan cuisines. Master Huang also invited to Mandarin Oriental as the Executive Chef for Chinese food over ten years. He was further invited as the Chief Executive Officer (CEO) of Chinese Cuisine Restaurant in Marina Bay Sands, the world-level institution and flourished the spirit of the Tan’s style banquet there. EVA Air invites Master Huang to design the excellent Chinese menu under the glory of centenary-essence of Tan’s mansion house cuisine for our honorable passengers.
The Ultimate Deliciousness of Western Food
Chef Joe specializes in French cuisine. He has been the dedicated onboard chef for Presiential charter flight and the executive chef of famous hotels. He launches in the research of multi-western dishes and absorbs the essence. From the selection of ingredients, creative cooking techniques to the presentation of plating, he enjoys sharing his tasty foods with passengers.
The secret of Chinese cuisine
Chef Liu (Chef Aka) specializes in Cantonese cuisine. Basing on his remarkable Chinese cooking skills, he integrates the distinguishing features from different dishes and techniques. He selects beef shank, bones and chef's special spices to stew "the beef stock" for two days. Through the blast freezing technology, the star products of beef noodles in Evergreen Sky Catering served in business class has been created.
Love and Sweet at first Bite
Chef Dadi combines his experience in France, Belgium, and Tokyo, through continuous tasting and adjustment of recipes, the integration of cross-generational creative agitation has created a work that perfectly combines Taiwanese local customs and French romance.
2020-2021 ICA Chocolate Competition Asia Pacific Gold, Silver, Bronze and Global Silver Awards.
A Healthy Food, for a wealthy Mood!
With more than 40 years of qualification and experience, he specializes in western-style healthy eating, combining with sous-vide cooking to bring out the best effects of raw materials, and widely uses the dishes in airline meals.