China Airlines, Taiwan’s premier carrier, has redefined sustainable luxury travel by collaborating with acclaimed Michelin Green Star restaurant Yang Ming Spring to offer an exquisite plant-based culinary experience at 35,000 feet.
Renowned for its commitment to environmental stewardship, Yang Ming Spring—awarded the Michelin Green Star in both 2021 and 2022—has joined forces with China Pacific Catering Services and Kaohsiung Airport Catering Services, both part of the CAL Group, to deliver gourmet plant-based menus on all outbound flights from Taiwan.
Available since December, these thoughtfully curated menus—designated as the Vegetarian Oriental Meal (VOML)—exemplify the highest standards in sustainable gastronomy. Each dish is crafted using locally sourced, seasonal produce, minimizing carbon footprint and food waste while showcasing Taiwan’s rich agricultural heritage.
Premium Business and Business Class guests are treated to a sophisticated starter: the Spring Platter Salad, featuring yam noodles with fruit salsa, cucumber dressed in pine nut miso, okra with black bean and sesame sauce, and stone flowers complemented by a refreshing orange-apple reduction. Signature mains include the deeply nourishing Shou Wu Soup, infused with a medley of over ten traditional herbs, a Vegan Fish Fillet with wholegrain mustard, and an indulgent Truffle Risotto. Premium Economy and Economy travelers enjoy specially tailored plant-based selections, ensuring a refined dining experience in every cabin.
China Airlines’ unwavering focus on sustainability, ethical sourcing, and low-carbon in-flight dining continues to set new industry benchmarks, aligning with global trends toward zero-waste hospitality and responsible travel.
Travelers in Premium Business and Business Class can conveniently pre-select the new VOML dishes through the airline’s Onboard Dining portal on the China Airlines website.
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