March 26, 2008, Taipei, Taiwan – China Airlines is working with the Grand Hi-Lai Hotel in Kaohsiung to add another tasty treat to its in-flight meal service. Starting on April 1, CAL will present international cuisines from the Grand Hai-Lai to its business-class passengers on routes from Kaohsiung to Hong Kong, Singapore, Manila and Bangkok. The promotion will last through March 2009.

 

China Airlines senior vice president for service, Scott Shi, addressed the press conference. “The in-flight meal service cooperation between China Airlines and the Grand Hi-Lai Hotel not only creates more value for our customers from southern Taiwan, but it also publicizes the excellent international image of Taiwan’s fine food culture,” he said. “These are the service strategies that keep China Airlines at the forefront of the aviation industry.”

 

China Airlines will promote seven cuisines on the flights, and all are the recommended specialties of chef Luo Rong from the Grand Hi-Lai’s Oriental Restaurant. Combining the cooking styles of East and West, the chef designed recipes from Taiwan, Shanghai, and Hong Kong. The seven featured menu items are: Fried beef short rib with steamed rice; Sauteed pork neck in soy sauce with ginger rice; Braised chicken in soy sauce with flat rice noodles; Braised seafood in spicy tomato sauce with steamed rice; Braised pork ribs and fried rice with sausage; Pan-seared fish with fried pumpkin rice; and Vegetarian rolls with fried rice wrapped in Lotus leaf.

 

China Airlines has ample experience working with the world’s best hotels and restaurants.  In the past, it has partnered with the Sheraton Hotel to serve ‘Lai lai fine food,’ with the Council for Hakka Affairs to serve ‘In-flight Hakka fine food,’ and with the Ambassador Hotel, the Grand Hotel and Glory Prince Hotel to present five-star cuisines. CAL’s flights from Bangkok to Amsterdam, which provide delicacies from the famous European restaurant, Lea Linster, still win applause from passengers.