China Airlines Partners with Michelin Green Star Restaurant Little Tree Food to Serve Up Creative Plant-Based Cuisine In the Sky

China Airlines (CAL), a Taiwan-based carrier, continues to advance its sustainability program by integrating plant-based dining into its in-flight service. Following its collaboration with Yang Ming Spring on the Vegetarian Oriental Meal menu, the airline announced today (10/1) a new partnership with Little Tree Food, the Michelin Green Star and Bib Gourmand restaurant, on an all-new co-branded Vegetarian Lacto-Ovo Meal menu. Starting October 1, passengers departing from Taoyuan will be able to enjoy Little Tree Food’s signature creations in the Western-style breakfast on long-haul routes, as well as in all Vegetarian Lacto-Ovo Meal on all routes. This collaboration injects a fresh dimension of health, flavor, and sustainability into the in-flight dining experience.

For this special partnership, Little Tree Food has tailored a selection of Western-style breakfast dishes for all three cabin classes on long-haul flights to the U.S., Canada, Europe, and Australia departing from Taoyuan. Travelers in Premium Business Class can savor the main of Truffle Scrambled Eggs and Salt-baked Sweet Potato with Cream Cheese Sauce, paired with truffle scrambled eggs. Premium Economy Class passengers will enjoy a Continental Breakfast with French Toast featuring fluffy toast with creamy scrambled eggs and grilled broccoli for a satisfying start to the morning. In Economy Class, travelers can opt for the Mushroom Fajita Omelette, a mouthwatering omelette combined with a fajita of red and yellow capsicum, green pepper, and onion creating layers of flavor even 10,000 feet up in the sky.

Exclusive Michelin Green Star Menu for a Plant-Based Culinary Journey

China Airlines will also introduce a dedicated Western-style Vegetarian Lacto-Ovo Meal menu for all cabin classes on all routes departing from Taoyuan. Each plant-based dish is the result of meticulously crafted delight. In Premium Business / Business Class, the journey begins with the entrée of Sous Vide Asparagus with Sweet Coconut Orange Sauce, followed by a refreshing Guava Salad with Plum Vinaigrette. After enjoying a comforting bowl of Borscht with Assorted Vegetables, the main course of Portobello Rockefeller with Roasted Brown Sugar and Rice Sauce steals the show with a rich, symphony of flavors woven by juicy mushrooms and brown sugar sauce.

In Premium Economy Class, travelers can enjoy a bright Tomato Salad with Ginger Vinaigrette before savoring Wild Mushrooms and Vegetable Takikomi Gohan with Roasted Seaweed. Rice wrapped in roasted seaweed is combined with mixed mushrooms and brassica to produce a filling meal with a natural, savory fragrance. Economy Class opens with Chickpeas and Sweet Potato Salad with Orange Sauce as the appetizer followed by Shredded King Mushroom Rice, Taiwanese Style, also known as Little Tree Food’s signature “Shredded Rice.” Passengers can pre-order these special meals up to 24 hours before departure to enjoy Little Tree Food’s Michelin-acclaimed creativity in the skies.

Little Tree Food is renowned for its plant-based dining with contemporary Asian flavors that impress and delight even non-vegetarians. Using natural and sustainable ingredients, the restaurant emphasizes carbon reduction, supports local farmers, and promotes the “two plant-based meals per week” philosophy. Little Tree Food, recognized by Michelin Green Star and Bib Gourmand for four consecutive years since 2022, is taking plant-based culture to new heights in Taiwan.

As a benchmark ESG leader in the global airline industry, China Airlines is dedicated to delivering healthy, delicious and sustainable in-flight dining while promoting Taiwanese culinary brands on the international stage. Since 2012, China Airlines has pioneered the introduction of Michelin-starred cuisine onboard, earning widespread acclaim. Looking ahead, the airline will continue collaborating with world-class brands to offer even more sustainable and innovative dining choices that meet the evolving tastes and expectations of global travelers.