BR Menus

[Carfield]

BR 159/160 ICN-TPE-ICN Dec 15 - Feb 16 Premium Laurel Class

December 2015-February 2016
EVA Airways Premium Laurel Class
BR 160 Taipei to Seoul Incheon

Sky Gourmet
Hors D’Oeuvre
Smoked Halibut with Pickled Onion

Main Course
Braised Seafood in Curry Sauce
Mixed Vegetables
Steamed Rice (Chishang Premium Grade Rice)
Or
Roasted Lime Flavored Chicken Thigh
Mixed Vegetables
Potatoes
(The spicy chili sauce is available on request for serving with meal!)

Sweet
Almond Frangipane with Mascrapone and Dry Apricot
Coffee/Tea

BR 159 Seoul Incheon to Taipei

Sky Gourmet
Hors D’Oeuvre
Sliced Chicken Roulade with Basil Sundried Tomato and Herb Vegetable Couscous




Main Course
Pan Fried Pork Fillet with Garlic Boursin Cheese Brown Sauce
Mixed Vegetables
Pan Fried Polenta Cake
Or
Wok Fried Tender Beef with Sesame
Mixed Vegetables
Steamed Rice (Chishang Premium Grade Rice)



(The spicy chili sauce is available on request for serving with meal!)

Sweet
Passion Fruit and Apple Mousse Chocolate Cake


Coffee/Tea

Wine List
Champagne Collet Rose

French Red Wine
JauJau 1er 2012, Chateau de Jau, Cotes du Roussillon Villages

Spanish Red Wine
Losada 2011, Bierzo

Chile White Wine
Casas del Toqui Barrel Series Sauvignon Blanc 2014, Casablanca Valley

German White Wine
Monchhof Urziger Wurzgarten Riesling Kabinett 2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
20151201-D-BR160/159

[Carfield]

BR 215/216 SIN-TPE-SIN Dec 15 to Feb 16 Premium Laurel

December 2015-February 2016
EVA Airways Premium Laurel Class
BR 216 Taipei to Singapore

Sky Gourmet
Hors D’Oeuvre
Marinated Shrimp, Smoked Trout and Eggplant Stuffed with Minced Chicken Tomato





Main Course
Stewed Beef Bourguignon
Mixed Vegetables
Potato Gratin


Or
Braised Chicken with Burdock and Red Date
Mixed Vegetables
Steamed Rice (Chishang Premium Grade Rice)
Or
Pan Fried Sea Perch Fillet with Pesto Sauce
Mixed Vegetables
Linguine
(The spicy chili sauce is available on request for serving with meal!)

Sweet
Fruit


Raspberry Flavored Chocolate Terrine with Fig Compote


Coffee/Tea

BR 215 Singapore to Taipei

Sky Gourmet
Hors D’Oeuvre
Prawn and Salmon Tartar

Main Course
Grilled Beef Tenderloin with Madeira Sauce
Mixed Vegetables
Mashed Potato
Or
Sautéed Chicken with XO Chili sauce
Mixed Vegetables
Steamed Rice
Or
Seafood Laksa Noodle
(The spicy chili sauce is available on request for serving with meal!)

Sweet
Fruit
Pistachio and Strawberry Cake
Coffee/Tea

Wine List
Champagne Collet Rose

French Red Wine
JauJau 1er 2012, Chateau de Jau, Cotes du Roussillon Villages

Spanish Red Wine
Losada 2011, Bierzo

Chile White Wine
Casas del Toqui Barrel Series Sauvignon Blanc 2014, Casablanca Valley

German White Wine
Monchhof Urziger Wurzgarten Riesling Kabinett 2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
20151201-D-BR215/216

[Carfield]

BR 216 TPE-SIN Dec 15 to Feb 16 Elite Class

January 2016
EVA Air Elite Class
BR 216 Taipei to Singapore

Sky Gourmet
Appetizer

Main Course
Steamed Rice Topped with Pork Cutlet
Or
Pan Fried Fish Fillet with Herb Cream Sauce

Seasonal Fruit
Sweet Red Bean Mousse Cake
Selected Snack

Wine & Beverage
Red Wines
Finca del Marquesado Crianza, D.O.Ca Rioja 2010, Spain
Zalze Shiraz Grenache Voignier 2013, South Africa
White Wines
La Croix Doree Reserve Blanc, Languedoc 2014, France
Zalze Sauvignon Blanc 2014, South Africa

Plum Liqueur
CHOYA Sarari

Spirits
Ballatine’s Whiskey
Camus VSOP
Smirnoff Vodka

Cocktails
Evergreen Special
Screwdriver
Bloody Mary
Gin Tonic
Mojito

Hot Drinks
Coffee
Tea

Beer
Taiwan Beer
Heineken
Kirin

Beverage
Coke
Soda Drink
Orange Juice
Tomato Juice
Apple Juice
Pineapple Juice
Cranberry Juice
Guava Juice
ITO EN Green tea
Sokenbicha Blended Tea
Calpis Water
2015D-0215ED

[Carfield]

BR 215 SIN-TPE Dec 15 - Feb 16 Elite Class

January 2016
EVA Air Elite Class
BR 215 Singapore to Taipei



Sky Gourmet


Appetizer


Main Course
Sumac Spiced Roasted Chicken

Or
Fish Masala

Seasonal Fruit


Tiramisu


Selected Snack


Wine & Beverage
Red Wines
Finca del Marquesado Crianza, D.O.Ca Rioja 2010, Spain
Zalze Shiraz Grenache Voignier 2013, South Africa
White Wines
La Croix Doree Reserve Blanc, Languedoc 2014, France
Zalze Sauvignon Blanc 2014, South Africa

Plum Liqueur
CHOYA Sarari

Spirits
Ballatine’s Whiskey
Camus VSOP
Smirnoff Vodka

Cocktails
Evergreen Special
Screwdriver
Bloody Mary
Gin Tonic
Mojito

Hot Drinks
Coffee
Tea

Beer
Taiwan Beer
Heineken
Kirin

Beverage
Coke
Soda Drink
Orange Juice
Tomato Juice
Apple Juice
Pineapple Juice
Cranberry Juice
Guava Juice
ITO EN Green tea
Sokenbicha Blended Tea
Calpis Water
2015D-0216ED

[Carfield]

BR 211/212 TPE-BKK-TPE March to May 2016 J/Class

March to May 2016
EVA Air Royal Laurel Class

BR 211 Taipei to Bangkok
Sky Gourmet

Coffee/Tea

Chinese Style
Taiwanese Plain Porridge
Traditional Delicatessens
Kailan Sprout with Chinese Wolfberry
Steamed Savoury Minced Pork with Salted Egg Yolk
Fruit
Or
Western Style
Fruit
Assorted Bread
Muesli and Yogurt
Ham and Cheese Sandwich
Or
Premium Laurel Special
Traditional Delicatessens
Ding Tai Fung’s Stewed Beef Shank with Noodle Soup
Fruit

BR 212 Bangkok to Taipei

Light Meal




Hors d’Oeuvre
Smoked Salmon Stuffed with Avocado Mousse
Roasted Chicken Thigh with Honey


Main Courses
Bacon Wraps with Pork Medallion in Pommery Mustard Sauce
Seasonal Vegetables
German Noodles with Parley


Or
Braised Beef Shoulder with Massaman Curry
Mixed Vegetables Steamed Rice
Or
Wok Fried Snapper Fish with Pickle Lemon Sauce
Mixed Vegetables Fried Mee Sua with Vegetables

Exclusive Meal
Stuffed Fish Ball with Salted Egg in Green Curry Served with Steamed brown rice
Roasted Chicken Teriyaki Marinated with Miso Sauce Served with Steamed Rice with Black Sesame Seed

Sweets


Cheese


Fruit


Hazelnut Nougat Cake


Coffee/tea

Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
DEC 2015 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

[Carfield]

BR 2/12 TPE-LAX March to May 2015 J/Class

March to May 2016
BR 2/12 Taipei to Los Angeles

Sky Gourmet

Prelude
Date Stuffed with Cream Cheese
Goose Liver Pate with Caramelized Onion Mini Tart




From the Bakery
Assorted Bread Served with Enchire Butter

Hors d’oeuvre
Duck Liver terrine with mushroom, lime flavored vegetables with Fruit Timbale


Soup
Italian Tomato Soup with Pesto


Salad
Garden Vegetable Salad


Main Courses
Grilled USDA Prime Beef Fillet with Crystal Salt or Balsamic Brown Sauce
Mixed Vegetables
Duchesse Potatoes with Turmeric and Beet Root
Or
Three Cup Chicken and Coconut Cream chicken with Taro in Egg Crepe Parcel
Mixed vegetables
Monascus Rice (Chisang Premium Grade Rice)
Or
Pan Fried Cod Fillet with Dill Cream Sauce Served
Mixed Vegetables
Penne Pasta

Exclusive Meals
Rack of Lamb Cutlet Coated with Lime Herb Crust with Rosemary Sauce Served with Red Skin potatoes and mixed vegetables
Pan Fried Duck Breast with Dark Cherry Red Wine sauce and Asparagus rolled with bacon, roasted potatoes
Roasted Pork with Honey Mustard Served with Caramelized Brown Sugar Lime Sauce, Mixed Vegetables and Roasted Red Skin Potatoes
Sautéed Seafood with Gremolata Sauce Served with Truffle and Mushroom Risotto and Mixed Vegetables

Healthy Vegetarian Burger Served with Vegetables and French Fries

Sweets


Camembert, Boursin Garlic, Edam and Blue Cheese
Served with Cracker, Dried Apricot, and Walnut
Fruit
Haagen-Dazs Ice Cream
Passion Fruit and Mango Mousse Cake
Coffee/Tea

Refreshing Meal
Wake Up Drink
100% Nature Carrot Juice VDS Vigor Dong Shih
Orange Juice/Apple Juice/Tomato Juice
Coffee/Tea

Chinese Style
Superior Chicken Millet Puree with Sea Cucumber
Steamed Bun with Egg Yolk and Sweet Butter Filling
Pork Patties with Coriander
Stir Fried Spinach with Lily Bulb and Wolfberry
Or
Western Style
Turkey Ham and Parmesan Cheese with Vegetable Salad
Served with Balsamic Vinaigrette
Assorted Bread with Echire Butter
Pumpkin Risotto with Pan Fried Pancetta
Fruit
Or
Royal Laurel Special


Traditional Delicatessens



Noodle Soup with Chicken and Shiitake Mushroom


Fruit


Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011/2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
MAR 2016 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

[Carfield]

BR 1/15 LAX-TPE March to May 2015 J/Class

BR 1/15
Los Angeles to Taipei
Sky Gourmet

Prelude
Roasted Beef
Seared Ahi Tuna with Wasabi Mayonnaise and Caper

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors d’oeuvre
Beetroot Cured Salmon with Avocado and Aioli

Main Courses
Grilled Chilean Sea Bass with Creamy Saffron Mussel Sauce
Seasonal Vegetables
Mashed Potatoes
Or
Braised Beef Short Rib and Chicken Breast Pot Au Feu in Truffle Jus
Seasonal vegetables
Yukon Gold Potatoes

Sweets
Fruit & Lemon Cake with Lychee Cream
Coffee/Tea

Star Special

Prelude
Roasted Beef
Seared Ahi Tuna with Wasabi Mayonnaise and Caper

Main Course
Traditional Delicatessens
Noodle Soup with Duck

Sweets
Fruit & Lemon Cake with Lychee Cream
Coffee/Tea

Leisure Delights
Stir Fried Turnip Cake/Beef Burger
Hot Chocolate and Cookies/Instant Noodles

Refreshing Meal
Wake Up Drink
100% Nature Carrot Juice VDS Vigor Dong Shih
Orange Juice/Apple Juice/Tomato Juice
Coffee/Tea

Chinese Style
Chinese Plain Porridge
Traditional Delicatessens
Three Color Egg
Minced Pork with Spinach
Fruit
Or
Western Style
Fruit
Assorted Bread
Cereal/Yogurt

Main Course
Mushroom and Truffle Cheese Frittata
Served with Applewood Smoked Bacon
Or
Mixed Berries with Ricotta Crepe

Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011/2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
MAR 2016 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

[Carfield]

BR 11 LAX-TPE March to May 2015 J/Class

BR 11
Los Angeles to Taipei

Sky Gourmet

Prelude
Roasted Beef
Seared Ahi Tuna with Wasabi Mayonnaise and Caper

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors d’oeuvre
Beetroot Cured Salmon with Avocado and Aioli

Soup
Leek Potato Soup

Salad
Garden Vegetable Salad

Main Courses
Grilled Chilean Sea Bass with Creamy Saffron Mussel Sauce
Seasonal Vegetables
Mashed Potatoes
Or
Braised Beef Short Rib and Chicken Breast Pot Au Feu in Truffle Jus
Seasonal vegetables
Yukon Gold Potatoes
Or
Pork Belly Parcel
Seasonal Vegetables
Steamed Rice

Sweets
Camembert, Fourme d’ambert, Purple Moon and Boursin Garlic Cheese
Served with Cracker, Prune and Salted Smoked Almond
Fruit
Haagen-Dazs Ice Cream
Lemon Cake with Lychee Cream
Coffee/Tea

Leisure Delights
Stir Fried Turnip Cake/Beef Burger
Hot Chocolate and Cookies/Instant Noodles

Refreshing Meal
Wake Up Drink
100% Nature Carrot Juice VDS Vigor Dong Shih
Orange Juice/Apple Juice/Tomato Juice
Coffee/Tea

Royal Laurel Special
Traditional Delicatessens
Noodle Soup with Duck
Fruit

Chinese Style
Superior Chicken Millet Puree with Sea Cucumber
Steamed Bun with Egg Yolk and Sweet Butter Filling
Pork Patties with Coriander
Stir Fried Spinach with Lily Bulb and Wolfberry
Or
Western Style
Marinated Grilled Scallop and Quinoa Salad
Assorted bread

Main Courses
Angel Hair Pasta with Prawn Puttanesca Sauce
Or
Smoked Chicken Ravioli with Pesto Veloute

Fruit

Wine List
Champagne
Veuve Clicquot La Grande Dame 2004

French Red Wine
Chateau Faurie de Souchard 2011, Saint-Emilion, Bordeaux

Australia Red Wine
The Islander Estate Old Rowley 2014, Kangaroo Island

French White wine
Chateau La Sartre 2012, Pessac Leognan, Graves, Bordeaux

German White Wine
Maximin Grunhauser Abtsberg Riesling Kabinett 2011/2014, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
MAR 2016 RL(L).CTS/PEK/SGN/BKK/SIN/CGK

[lawrencelim]

Any photos on economy BR216 & BR215 Hello Kitty flight from SIN to TPE

[Carfield]

BR 196 TPE-NRT January to March 2017

January to March 2017
EVA Air Premium Laurel Class
BR 196 Taipei to Tokyo Narita

Japanese Style


Nakamura Kyo-Kaiseki Cusine

Zensai
Crabmeat Egg Custard with Salmon Roses Served on with Bonito Flavored Jelly


Mukozuke
Marinated White Fish with Konbu Served with Yuzu Peels, Vinegar Dip


Hassun
Sea Bream Sushi Ball with Plum Sauce
Deep fried Shiitake Mushroom Spread on with Minced Prawn
Stuffed Lotus Root with Mustard flavored egg yolk
Scallop simmered in Soy Sauce
Prawn Glazed with Sea Urchin
Sliced Squid tossed with Cod Roes



Takiawase
Simmered Octopus with Sake and Soy Sauce, Fried Millet Gluten Simmered in dashi and soy sauce, Snow peas


Dainomono
(January) Steamed Abalone Accompany with Fried Sesame Tofu and Eringi Mushroom, Green Vegetable
(February) Simmered Beef with Onion and Potato, Capsicum and Soy Sauce, Sugar, and Sake Served with Simmered Burdock, Maitake Mushroom
(March) Yuzu Flavored Grilled Salmon with Seasonal Vegetables



Gohan
Simmered Crabmeat Rice


Red Miso Soup with Sansho Peppers


Japanese Pickles


Sweet
Assorted Seasonal Fruits Served on with Jelly and Vanilla Sauce


This menu is created by Chef Motakazu Nakamura, the 6th Generation Owner of Nakamura Kyoto Cuisine


Western Style
Hors d’oeuvre
Peppery Smoked Duck Breast Slices and Pan Seared Scallop on Anchovy Herb-Egg Salad with Roasted Red and Yellow Capsicums

Main Course
(January) Beef Rolled with Cheese and Apple-Brown Sauce served with Turmeric Flavored Red Skin Potatoes with Onion and Parsley
(February) sautéed Seafood with herb-tomato concasse served with buttered potatoes with rosemary and onion
(March) Pan Fried Pork Medallion with Herb and Pommery Mustard Brown Sauce, served with Roasted chunky red skin ptoatoes

Sweets
Fruit
Selected Sorbet (Season – Artisan Patisserie)

Coffee/Tea

Chinese Style
Din Tai Fung

Traditional Delicatessens
Radish Rolled with jellyfish and vegetable
Pork Jelly with Red vinegar ginger julienne
Sesame flavored bean curd skin spinach roll

Soup
Relish Chicken Soup

Main Course
Juicy Pork Dumpling

Sweet
Oven Baked Pastry with Sesame Paste Filling

Chinese Tea

[Carfield]

BR 195 NRT-TPE January to March 2017

January to March 2017
EVA Air Premium Laurel Class
BR 195 Tokyo Narita to Taipei

Light Meal

Japanese Style



Zensai
Salt-fermented Sweet Shrimp
Burdock Root with Chicken
Turnip Sushi


Mukozuke
Smoked Tuna with Grated Yam


Kobachi
Crabmeat With Bonito Flavored Vinegar Sauce


Nimono
Pumpkin and Vegetables


Dainomono
(January) Braised Beef Sukiyaki Style


(February) Pork Shabu-Shabu Style with Sesame Sauce
(March) Deep Fried Chicken and Vegetables with Grated Radish Thickened Broth

Gohan
Steamed Rice
Miso Soup
Japanese Pickles

Sweet


Green Tea

Western Style
Hors d’oeuvre
Foie Gras and Chicken Pate with Pineapple Comfiture

Main Course
(January) Roasted sea bass with Broad Bean chili paste served with steamed black rice
(February) Roasted Spicy Chicken with Braised Vegetables
(March) Fillet of Beef Steak with Wasabi Flavored Green Onion Puree served with Saffron Flavored Potatoes

Sweets
Fruit
Coffee/Tea

Chinese Style
Din Tai Fung

Traditional Delicatessens
Prune Flavored Taro Cubes Crispy Sakura Shrimps
Sautéed Water Bamboo Shoot
Marinated Cucumber Slices with Szechuan Pepper
Wine Flavored Chicken Slice

Soup
Steamed Beef Soup

Main Course
Spicy Shrimp and Pork Wontons Noodles

Sweet
Oven Baked Pastry with Taro Paste Filling

Chinese Tea

Main Courses Only Available Pre-Booked in Advance Online
Pork Spareribs with BBQ Sauce Served with Roasted Potato
Filet of Beef Steak with Dijon Mustard Red Onion Compote Served with Potato
Deep Fried Salmon with Mushroom Thick Broth
Grilled Chicken with Yuzu Pepper Sauce

Wine List
Champagne
Champagne Castelnau Brut Millesime 2002

French Red Wine
Chateau Paloumey, Haut-Medoc, Bordeaux

South African Red Wine
Diemersfontein Pinotage 2014, Wellington

New Zealand White Wine
Petit Clos Sauvignon Blanc 2015, Marlborough

German White Wine
Prinz Von Preussen Riesling Kabinett 2013, Rheingau

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port

[Carfield]

BR 827-828 TPE-HKG-TPE (October-)December 2017

December 2017 (October to December 207)
EVA Air Business Class

Wine List
Champagne
Champagne Delamotte Blanc de Blancs NV

Red Wine
Chateau Haut-Pezat 2014, Saint-Emilion Grand Cru, Bordeaux
Wente Southern Hills Cabernet Sauvignon 2014, Livermore Valley

White Wines
Wairau River Pinot Gris 2016, Marlborough
Dr. Loosen Erdener Treppchen Riesling Kabinett 2016, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port

Sake
Daasai Premium Kosher Sake (for Japan routes)

JULY 2017 RL/PL/BC(S)

December 2017 (October to December 207)
EVA Air Business Class

BR 827
Taipei to Hong Kong

Hors d’Oeuvre
Chicken Roll Stuffed with Vegetable and Ratatouille

Main Course
Wok Fried Tender Pork Slices and Shrimp with Silken Tofu
Mixed Vegetables
Steamed Rice (Chishang Premium Grade Rice)
Or
Steamed Cod Fish wth Cardinal Capsicum Sauce
Mixed Vegetables
Pesto Orecchiette

Sweets
Fruit

Coffee/Tea

December 2017 (October to December 207)
EVA Air Business Class

BR 828 Hong Kong to Taipei (7:30am Departure)

Sky Gourmet


Coffee/Tea


Fruit


Yogurt


Main Courses
Chicken Strip and Oyster Mushroom Congee


Or
Baked Ham and Cheese Souffle
Lyonnaise Potatoes
Veal Sausage
(Spicy chili sauce is available on request)

[Oreo Mufin]


24-20171001-D-BR827/828

Wine List
Champagne
Champagne Delamotte Blanc de Blancs NV

Red Wine
Chateau Haut-Pezat 2014, Saint-Emilion Grand Cru, Bordeaux
Wente Southern Hills Cabernet Sauvignon 2014, Livermore Valley

White Wines
Wairau River Pinot Gris 2016, Marlborough
Dr. Loosen Erdener Treppchen Riesling Kabinett 2016, Mosel

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port

[Carfield]

BR 130/129 TPE-KIX-TPE [October-] December 2017 Business Class

December 2017 (October to December 207)
EVA Air Business Class
BR 130 Taipei-Osaka Kansai




Japanese Style
Nakamura Kyo-Kaiseki Cuisine
This menu is created by Chef Motakazu Nakamura, the 6th Generation owner of Nakamura Kyoto Cuisine.


Zensai
Crab Meat Rolled with Egg Pancake, Cucumber, Carrot and Daikon Served with Ginger Flavored Vinegar Mixture


Kobachi
Tossed Shimeji Mushrooms and Grated Daikon with Spinach


Oshinogi
Buckwheat Noodles Served with Grated Yam and Wasabi


Dainomono
OCT – Simmered Mackerel with Miso, Green Vegetable, Daikon, Yuzu, Roasted Seasame Salad
NOV – Deep Fried Breaded Pork Served with Cabbage, Japanese Worcester Sauce and Mustard
DEC – Deep Fried Minced Prawn Cake, Deep Fried Beancurd and Vegetables Ball, Accompanied with Bonito Flavored Starch Sauce and Vegetables



Gohan
Assorted Sushi


Kawari
OCT – Bonito Flavored Clear Soup
NOV & DEC – Red Miso Soup


Mizumono
Selection of Seasonal Fruits Served with Vanilla Cream and Wine Jelly


Green Tea

Western Style
Hors D’Oeuvre
Delicacies Cajun Spiced Prawn with Smoked Halibut and Garden Vegetable Salad

Main Course
Grilled Beef Fillet Steak with Creamy Caper and Grainy Mustard Sauce
Mixed Vegetables
Dauphinoise Potatoes
(Spicy chili sauce is available on request)

Sweet
Season Artisan Patisserie’s Selected Sorbet

Chinese Style Ding Tai Fung
Traditional Delicatessens
Eryungi Mushroom and Cuttlefish with Salted Egg Crumble
Braised Beef Tripe and Beef Shank

Main Course
Relish Chicken with Noodle Soup

Sweet
Steamed Mashed Sesame Bun

Chinese Tea

Special Order:
Pan Seared Halibut Fillet on Pesto Sauce Served with Mixed Vegetables and Mashed Potatoes with Kalamata Olives
Braised Beef Shank, Tendon and Trip in Superior Soya Sauce with Noodles
Pan Fried Lamb Loin with Truffle and Mushroom Sauce Served with Mixed Vegetables and Roasted Red Skin Crunchy Potatoes
Braised Pork Knuckle and Sea Cucumber in Superior Sauce Served with Mixed Vegetables and Steamed Rice


BR 129 Osaka Kansai to Taipei

Japanese Style
Zensai
Simmered Turnip with Minced Chicken in An Sauce
Crab Meat Marinated with Chrysanthemum Flower
Grilled Sea Urchin Terrine
Crab Meat with Sea Urchin Paste
Skewered Black Bean, Gold Flakes

Kobachi
Walnut Tofu with Salmon Roes

Sunomono
Blow Fish Tataki in Sudachi and Ponzu Jelly

Dainomono
Simmered Prawn with Egg Yolk, Potato, White Radish in Miso An Sauce

Gohan
Flavored Rice with Shiitake Mushroom, Burdock, Carrot, Dried Bean Curd and Diced Chicken
Clear Soup
Japanese Pickles

Sweet
Wagashi-Kaki

Green Tea

Western Style
Hors D’Oeuvre
Prosciutto Ham, Smoked Tuna and Scallop in Mustard Mayonnaise
Waldorf Salad

Main Course
Grilled Yamato Pork with Diable Sauce
Seasonal Vegetables
Tagliattelle with Basil Sauce
(Spicy chili sauce is available on request)

Sweet
Mont Blanc Cake with Fruit

Coffee/Tea

Chinese Style Ding Tai Fung
Traditional Delicatessens
Crab Meat with XO Sauce
Wine Flavored Chicken Slices

Main Course
Stewed Beef Shank with Noodle Soup

Sweet
Steamed Mashed Taro Bun

Chinese Tea
2017-1001-D-BR130/129

Wine List
Champagne
Champagne Collet Rose

Red Wine
Chateau Haut-Pezat 2014, Saint-Emilion Grand Cru, Bordeaux
Wente Southern Hills Cabernet Sauvignon 2014, Livermore Valley

White Wines
Wairau River Pinot Gris 2016, Marlborough
Prinz Von Preussen Riesling Kabinett 2013, Rheingau

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port

Sake
Daasai Premium Kosher Sake (for Japan routes)

[Carfield]

BR 106/105 TPE-FUK-TPE [October-] December 2017 Business Class

December 2017 (October to December 207)
EVA Air Business Class

BR 106 Taipei to Fukuoka

Japanese Style
Zensai
Savory Egg Custard Topped with Crab Meat
Salmon Sushi
Grated Daikon with Salmon Roes
Simmered Eel with Sancho Pepper
Egg Castella
Japanese Green Chili

Sakizuke
Tossed Shimeji, Enoki Mushroom, Konnyaku and Spinach

Dainomono
Broiled Salmon Fillet in Miso Sauce

Gohan
Steamed Rice (Chishang Premium Grade Rice)
Miso Soup
Japanese Pickles

Green Tea

Western Style

Coffee/Tea
Fruit
Yogurt
Muesli
Assorted Bread

Main Course
Spanish Quiche and Canadian Ham

Chinese Style Ding Tai Fung
Traditional Delicatessens
Eryungi Mushroom and Cuttlefish with Salted Egg Crumble
Braised Beef Tripe and Beef Shank

Main Course
Relish Chicken with Noodle Soup

Sweet
Steamed Mashed Sesame Bun

Chinese Tea

BR 105 Fukuoka to Taipei



Japanese Style

Zensai
Seasame Tofu
Smoked Duck Breast Slices on Skewer
Chestnut
Hijiki with Daikon Julienne
Marinated Baby Cucumber in Miso Sauce
Fish Cake Topped with Crab Meat

Saizuke
Pan Seared Scallop and Egg Crepe Rolled with Crab Meat

Dainomono
Broiled Chicken in Miso Sauce with Bonito Flavored Vegetables

Gohan
Savory Rice with Shimeji Mushroom and Bean Curd Skin (Chishang Premium Grade Rice)
Miso Soup
Japanese Pickles

Sweet
Matcha Mochi

Green Tea

Western Style
Hors D’Oeuvre
Herb Scallop Terrine with Fruit Flavored Quinoa Salad

Main Course
Steamed Cod Fillet Rolled with Pesto-Duxelles
Mixed Vegetables
Duchesse Potatoes
(Spicy chili sauce is available on request)

Sweet
Galette with Mixed Dred Fruit

Coffee/Tea

Chinese Style Ding Tai Fung


Traditional Delicatessens
Crab Meat in XO Sauce with Asparagus


Marinated Chicken Slices with Shaoxing Wine


Main Course
Stewed Beef Shank with Noodle Soup




Sweet
Steamed Mashed Taro Bun




Chinese Tea
2017-1001-D-BR106/105

Wine List
Champagne
Champagne de Castelnau Blanc De Blancs Millesime 2007

Red Wine
Chateau Haut-Pezat 2014, Saint-Emilion Grand Cru, Bordeaux
Wente Southern Hills Cabernet Sauvignon 2014, Livermore Valley

White Wines
Wairau River Pinot Gris 2016, Marlborough
Prinz Von Preussen Riesling Kabinett 2013, Rheingau

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port

Sake
Daasai Premium Kosher Sake (for Japan routes)

[Carfield]

BR 12 TPE-LAX April 2018 Y/Class

April 2018
EVA Air Economy Class
BR 12 Taipei to Los Angeles







PS. Thanks to a blogger for the pictures!