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CI Michelin Sky Feast

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  • CI Michelin Sky Feast

    China Airlines has served to fly you the gourmet lovers to cities with Michelin-class restaurants; now CAL is planning out the Michelin star foods in the height of thirty-thousand feet for you to enjoy.

    CAL air kitchen team is working with the in-service master chef of a Michelin restaurant, China Blue, in Tokyo by inviting Albert Tse, a one-star Michelin evaluation winner in Japan for five consecutive years, to chair the honorary chef for the dietary need in high-altitude flight. Combining the local in-season quality food materials with the creative cuisine of China Blue restaurant, master chef Tse customizes for CAL customers an amazing star-class feast with exquisite preparation of rich and fresh flavors to surprise your taste buds.

    From this special regalement, you will experience master chef Tse's signature art of sauces which have been highly praised in articles by Japanese Michelin evaluation. Whether in salted, marinated, braised, fried, stirred, or dipped context, master chef Tse's sauces have drawn the essence from multinational cuisines in Asia, wrought with Chef's profound cooking power and blended in with CAL air kitchen team's persistent idea of "Customer-Oriented Services" as an offer of sincerity and good will.

    Please enjoy yourself with "CAL Michelin Sky Feast" that is well-prepared for you. Bon Appetit!


    101A-1-018C-7


    CI 18 TPE-NRT-HNL Business Class April 2012

    Taipei - Tokyo



    Appetiser
    vegetables seaweed bean curd rolls with marinated burdock, carrot

    A variety of sliced yam, celery, green pepper, sweet potato, edible black fungus and other in-season vegetables stir-fried in thick broad-bean paste and wrapped in dried seaweed flakes or bean curd skins serve to feed you with a mouthful of fresh and crisp veggies.


    Salad
    prawn salad with passion fruit dressing

    The exclusive Michelin-Star salad dressing is made of natural passion-fruit paste from France, mixed with French yellow mustard, onion, fructose, and top-grade olive oil, whipped into golden-bright dressing, set overnight for absorbed taste of fruit-fragrant, palatable flavor with appetizing effects.


    Main course
    steamed chcicken with assorted vegetables, multi grain rice

    Chef Tse's special approach to adopt the scallion ginger sauce of Hainan chicken for marinated chicken thigh, steamed with sliced pumpkin and mushroom and showered with special soup of power juices has transcended traditional frame of flavors and brought you the taste of surprise.

    The five-grain wellness rice personally prepared by chef Tse blends koshihikari rice with barley, oatmeal, white sorghum, purple glutinous rice and germinated rice, cooked into the multi-colored rice and put in a case made of Japanese bean curd skins to entice your glutinous senses


    Dessert
    avocado mousse

    The flour-free dessert made of avocado paste, top-grade vanilla ice cream, and natural honey, whipped into slushy, aromatic, and ready-to-melt coconut syrup adorned with diced konnyaku jelly, gives you a satisfied sense of happiness free of burden.



    101A-1-018C-8



    Tokyo - Honolulu


    Appetizer
    beijing duck flavor- with crispy bean curd, home made sauce, lettuce, dehydrated pineapple, crushed pistachio

    Chef Tse's "innovative edition of Peking Duck" features breast meat marinated in recipe sauce for 24 hours before being fried and roasted. Coupled with crispy-fried multi-layered bean curd skins with special hoisin sauce, the tender and crisp duck is not only a genuine gourmet taste in high altitude, but a breakthrough over the restrictions of air kitchen.


    Salad
    prawn salad with passion fruit dressing

    The exclusive Michelin-Star salad dressing is made of natural passion-fruit paste from France, mixed with French yellow mustard, onion, fructose, and top-grade olive oil, whipped into golden-bright dressing, set overnight for absorbed taste of fruit-fragrant, palatable flavor with appetizing effects.


    Main course
    seared Duzhong ginseng pork loin in special satay sauce with assorted vegetables, multi grain rice

    Fresh and natural Duzhong ginseng pork fillets marinated in asian pears, onions and other vegetables as well as multiple Hong Kong sauces for 24 hours before being fried, roasted and cooked with special satay sauce are sure to make you addicted to the mild-hot and aromatic flavor.


    Dessert
    chinese soup dessert

    Your Michelin Sky Feast is perfectly concluded with Chef Tse's HK-style sweet drink with heat-clearing and dryness-dispelling effects in a casserole of apple, plums, wolf berries, barley, ginseng and yellow crystal sugar, slow-cooked with Japanese pomelo and Taiwanese herb jelly for distilled flavor of elegant scent to smooth out your traveling tiredness.



    101A-1-018C-14
    Le jour de Saint Eugène, en traversant la Calle Mayor...
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