華航攜手米其林一星T+T 推出當代亞洲風味高空饗宴。
中華航空攜手連續六年榮獲《台灣米其林指南》一星的「T+T」當代亞洲料理餐廳，自 2026 年 1 月 1 日起，於台灣出發飛往歐美及大洋洲的長程航班全艙等，推出全新聯名機上餐點。華航以T+T一貫的多元亞洲風味為設計主軸，打造具東南亞風味且融合台灣在地特色的高空饗宴，讓旅客在長途飛行中也能展開美食風味的探索樂趣。
T+T餐廳以「Tapas × Tasting」為創作靈感，運用法式技法為基底，結合亞洲多元飲食文化，透過香料、酸度、發酵與層次堆疊的美學，編織獨具個性的風味語彙。T+T大膽創新的料理風格，完美契合華航希望為旅客設想的餐飲理念，本次合作從食材挑選、風味調整到機上覆熱技術皆經雙方多輪試作，成功將「Fine Dining」 的細膩，轉化成三萬英尺專屬的星級美饌。
此次聯名餐點，豪華商務艙以T+T極具代表性的「玫瑰鴨松露車輪餅」作為核心發想，這道經典料理呈現了台灣街邊小吃的日常情懷，是旅客溫暖的驚喜。多層次的風味套餐，包含口感酥香的主菜「麥片鱈魚與綠胡椒醬汁」、前菜「青木瓜沙拉與干貝」、開胃小點「香草軟絲與蓮霧 & 醃牛肉三明治」、溫潤安定的「瑤柱風味雞湯」，以及造型充滿趣味「南洋咖啡達克瓦茲」，讓旅客在萬呎高空也能享受近乎完整的 Fine Dining 餐桌體驗。
星級招牌「車輪餅」登機 豪華經濟艙同步嚐鮮
豪華經濟艙獻上「紅咖哩炙烤雞腿與雞油飯」，以特製雞油飯為基底，搭配炙烤後香氣飽滿的雞腿，再以紅咖哩的輕辣與香料層次收尾；另外也同步端出招牌點心「玫瑰鴨松露車輪餅」，將台灣熟悉的小點化心為高空驚喜。
經濟艙主菜「黃咖哩嫩燒雞飯」，以特製的雞油飯，搭配燉煮的雞肉與黃咖哩，帶給旅客跨文化旅行感的風味；而「青木瓜鳳梨沙拉」以酸、甜、脆的口感開啟味蕾，醬包有椰糖、檸檬、魚露三種泰式風味，讓旅客依個人喜好自由調整酸甜鹹的口味，展現華航餐飲的創新服務。
華航致力將台灣餐飲創意推向國際，繼與頤宮、米香、雙月、陳耀訓麵包埠、法朋、陽明春天及小小樹食等眾多知名品牌合作，此次再度攜手 T+T，將台灣當代料理推向國際舞台。歡迎旅客於班機起飛24小時前透過華航網站預訂餐點，搶先感受米其林星級品牌專為高空設計的美味創意。
China Airlines Partners with Michelin One-Star Restaurant T+T to Launch Contemporary Asian In-flight Feast
China Airlines has announced a partnership with T+T, a contemporary Asian restaurant that has earned a Michelin one-star rating in the Taiwan Michelin Guide for six consecutive years. Starting January 1, 2026, a brand-new co-branded in-flight menu will be available across all cabin classes on long-haul flights departing from Taiwan to Europe, North America, and Oceania.
Centering on T+T’s signature diverse Asian flavors, China Airlines has curated an aerial feast that blends Southeast Asian influences with local Taiwanese characteristics, allowing travelers to embark on a culinary exploration during their long-haul journey.
Inspired by the concept of “Tapas × Tasting,” T+T utilizes French culinary techniques as a foundation to celebrate Asia’s diverse food cultures. By layering spices, acidity, and fermentation, the restaurant weaves a unique aesthetic language of flavors. This bold and innovative style perfectly aligns with China Airlines’ philosophy of providing thoughtful dining experiences. From ingredient selection and flavor adjustment to on-board reheating techniques, both parties conducted multiple rounds of testing to successfully translate the delicacy of “Fine Dining” into a star-rated experience at 30,000 feet.
Premium Business Class: A Full Fine Dining Experience
For Premium Business Class, the core inspiration is T+T’s iconic “Rose Duck and Truffle Wheel Cake.” This classic dish reimagines a nostalgic Taiwanese street snack, offering travelers a warm and delightful surprise. The multi-course meal includes:
- Main Course: Fragrant and crispy Cereal Cod with Green Peppercorn Sauce.
- Appetizer: Green Papaya Salad with Scallops.
- Amuse-bouche: Herbed Neritic Squid with Wax Apple and a Corned Beef Sandwich.
- Soup: A comforting and soul-warming Dried Scallop Chicken Soup.
- Dessert: The whimsical Nanyang Coffee Dacquoise.
Signature “Wheel Cake” Takes Flight: Premium Economy & Economy Class
Premium Economy Class features the Roasted Red Curry Chicken Leg with Chicken Fat Rice, featuring a rich, aromatic chicken leg paired with a savory rice base and finished with the subtle heat and spice layers of red curry. Passengers in this cabin will also enjoy the signature Rose Duck and Truffle Wheel Cake, bringing a familiar Taiwanese comfort to the skies.
Economy Class travelers will be served Yellow Curry Braised Chicken with Chicken Fat Rice, offering a cross-cultural travel sensation through tender stewed chicken and fragrant rice. The Green Papaya and Pineapple Salad serves as a refreshing starter, accompanied by a trio of Thai-style dressings (coconut sugar, lemon, and fish sauce), allowing passengers to customize the balance of sweet, sour, and savory to their liking.
Travelers are invited to pre-order their meals via the China Airlines website up to 24 hours before departure to be among the first to experience these Michelin-starred innovations designed exclusively for high-altitude dining.
