If you don't like airline food, don't blame the chef – blame your taste buds! Did you know that your taste buds are less sensitive at 30,000 feet than they are at sea level? And that is just one of the factors that impact the flavour of airline meals. Pressurization and lower humidity levels also plays a role.
And then there is the issue of weight. How much a serving of food weighs is not a major concern on the ground. But it IS an important consideration aboard an aircraft because food that weighs more will consume more fuel, and that will require higher priced airline tickets.
Multiply a few ounces by a few hundred passengers and the difference can be immense.
Hotel Chefs Team Up with In Flight Kitchens
Reflecting a growing trend in the airline industry, W Taipei and China Airlines have partnered to launch “In-flight Gastronomic Celebrations”.
Four contemporary in-flight menus curated by the chefs at W Taipei’s Yen Chinese Restaurant will be served to passengers flying Business and First Class between Taipei, Taiwan, and selected travel destinations in the United States and Japan.
In addition, two signature cocktails from W Taipei’s Woobar – Doctor Goes Away and Fashionisa – will be served on board for the enjoyment of long-haul flight travelers.
“We are honoured to have the opportunity to co-create part of the in-flight menus for the esteemed guests of Chinese Airlines,” says Cary Gray, General Manager of W Taipei.
“We are sure the passengers will enjoy their dining experience with the contemporary cuisine in flight as our guest do at Yen Chinese restaurant.”
After a series of food tastings and discussions, the chefs from China Airlines and Yen Chinese Restaurant decided which dishes would best suit their requirements.
Since the pressure, the re-heating process, and the environment will all affect the taste of the dishes, chefs adjusted the flavours, proportions, and ways of preparation to unsure the food quality.
- Duck liver mousse with hawthorn jelly
- Pineapple beer braised red yeast duck breast
- Shampigon, yam, nantou chicken consommé
- Cod fillet, Chinese olives, black beans, arrowroot
- Pork belly ribs, Worcestershire kumquat sauce
- Sausage, pickle turnip, organic fried rice” is an organic old-time delicacy of Taiwan
- Purple yam, gabazo beans, red dates soup
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