Kiwi Flyer

I've flown many airlines to/from LAX. I think China Airlines is the 13th airline (not counting affiliate/commuter airlines), of which 12 have included international flights. The arrival immigration & customs process has varied from 5 minutes to 2 hours, which makes it difficult to plan onward connections or arrange for people to meet me on arrival. Los Angeles, is however, far from the worst US airport for immigration delays - I'd rate DEN, PHX and MIA as far worse. Although to be fair the DEN & PHX experiences were on unusual itineraries - for example I arrived at DEN via Iran, Iraq and Libya (amongst other places) on my run around part of the axis of evil trip.

Kiwi Flyer

China Airlines
Business Class menu
Taipei to Los Angeles
September 2014

Dinner menu

Appetizer

Liver mousse and sauternes osmanthus pate, red wine glazed figs

Starter

Mixed green salad with plum sesame sauce

Main course

Deep-fried pork with plum sauce
braised sugercane shoots, bok choy, jade rice
(Energy 690.8 kcal)

or

Steamed sea garoupa and prawn with oxtail and barley corn stew, sauteed sugar snap peas, roasted cherry tomato, mashed saffron potato cake
(Energy 349.7 kcal)

or

Braised chicken with potatoes in curry cream sauce
sauteed sesame spinach and capisicum, steamed rice
(Energy 482.4 kcal)

Assorted bread served with butter

Hoshimo salty bread
Multigrain bread with dried apricot, garlic bread

Fresh fruits of the season

Dessert

Mable [sic] raspberry yogurt cake

or

Haagen-Dazs ice cream


Light bites menu

Gourmet savory is available at any time between services.

Gourmet savory is available at any time between services.
Served with soy sauce-braised egg, takuwan, steamed rice

or

Chicken mushroom cheese pie


Western Breakfast

Fresh fruits of the season

Yoghurt

Cereals are also available upon your choice

Main course

Omelet capsicum in cream sauce
chicken sausage, sauteed spinach,
sauteed button mushroom with parsley, fried potatoes
(Energy 452.4 kcal)

Assorted bread served with home made butter and jam

Longan bread mixed with red wine, croissant, white toast


Chinese Breakfast

Soy bean milk

Assorted delicatessen

Steamed sebastan plum pork patty in medley juice
Braised brown puff with soy sauce
Green beans glazed with sesame dressing
Selected shredded dry pork, salty egg
(Energy 320 kcal)

Plain congee

(Energy 87.5 kcal)

Baked puff pastry stuffed with shredded turnip




Beverages Menu

Aperitif

Gin Tonic
Bloody Mary
Screwdriver
Martini

Spirit

Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Dewar's Family Reserve 12-Year-Old Blended Scotch
Smirnoff Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif

Martell Noblige
Taylor's 10-Year-Old Tawny Port, Portugal
Cherry Brandy
Bailey's Irish Cream

Chinese Rice Wine

Premium Shaohsing 10 Years (For Japan Routes Only)

Sake

Kizakura Ginjo (For Japan Routes Only)

Beer

Golden Medal Taiwan Beer
Heineken Beer
Sapporo Beer

Tea

Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings Darjeeling Black Tea

Coffee

Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino

Champagne

Champagne Gremillet, France
Champagne Gremillet is a blend of 70% Pinot Noir and 30% Chardonnay, due to which the pale golden brilliant color of the champagne, it reveals attractive fruity noses of peaches, apricots, pears and white flowers. Quite fresh in the mouth, it brings grapefruit and citrus taste on the palate, making it a great match with grilled food or as an aperitif.

White Wine
Domaine Moutard Diligent, 2010 Chablis 1er Cru
Chablis Chardonnay, France
This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience.

A Schmitt Riesling
Mosel Valley Riesling White Wine, Germany
Riesling is the most important and widely planted white grape variety originated in the Rhine region of Germany. The generally cooler climate of the Mosel Valley allows the production of this light-bodied Riesling with animating acidity and a fine mineral slate note. The aroma combines peaches, green apples and gooseberries. The taste is fresh and sweet, revealing the typical acidity and good balance of Riesling. Recommended with Oriental cuisine.

Wairau River, 2012 Sauvignon Blanc
Marlborough Sauvignon Blanc White Wine, New Zealand
New Zealand's Marlborough region is unique in its ability to create Sauvignon Blanc wine with juicy, upfront tropical fruit flavors unlike anywhere else in the world. The grapes used in our selection were hand picked with some fermented in stainless steel for freshness and others fermented in oak to add character, complexity and body. Exuberant aromas of pink grapefruit, passion fruit and citrus. Penetrating pomegranate character with refreshing fruit flavors adding to an overall elegance and refined structure. Recommended with Chinese, Western cuisine, chicken, or seafood dishes.

Red Wine

Chateau La Gorce, 2006 Medoc
Chateau La Gorce, France
The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese.

Chianti Classico, 2011 COLI
Chianti Classico DOCG, Italy
This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses.

Galvin Family Cellars, 2009 Merlot Reserve
Napa Valley, Merlot Reserve, USA
The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine.


Konig Johann, 2013 Riesling, Amarus
Mosel Valley Riesling White Whine, Germany
The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher reisidual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines.

Kiwi Flyer

Not too long to wait - their inaugural flight is this week. I was originally booked on the second day of operation but I see China Airlines has shifted the inaugural flight back a day. I hope it doesn't shift back further (although I have a plan if this does occur).

During these trips I not only fly the new China Airlines business class but also all the variants of existing (longhaul) China Airlines business class.

I'm still a way off achieving this but it seems a worthwhile goal.

Kiwi Flyer

Los Angeles to Taipei on China Airlines B747-400 in business (LAX-TPE CI C)

On another day I was back at the airport. I'd previously noted that China Airlines has kiosks at LAX TBIT and decided to try them out rather than waiting for check-in to open. I was quickly issued two boarding passes.

Last time I was at TBIT (earlier in the year) there were security lanes at both the north and south ends of the terminal. It was often a trick to use the opposite one from check-in for a shorter queue. Now the south security station was closed but north security is split into premium (the old north security) and non-premium (a new security area). Thanks to the boarding pass I was directed to the premium security lanes.

Within security there were two lines. I picked the shorter left line, but this was a mistake. For all wheelchair passengers jumped the queue, as did a couple of escorted celebs, and I think a first class passenger, plus staff from a shop or concession stand within the terminal. On top of this the x-ray operator seemed to be painfully slow checking each and every bag going through the machine.

Once through it was a short walk to the new(ish) sky team lounge. My last visit just missed the opening so I was interested to see what had changed/improved. Compared with the old lounge the new one is much more spacious and light and airy. However, the food and beverages appear to be exactly the same as before (i.e. very minimal), there is still no business centre/computer terminals, and while there are two showers instead of one there is no longer any amenities in the shower. After some coffees and a bit of reading I opted to leave the lounge and wander the terminal for a couple of hours.

Prior to boarding I was paged to get my passport checked. I think this is due to my ultimate destination. While at the gate they also reprinted the boarding passes. Boarding started late, around the scheduled departure time, but was completed rather quickly. I waited until near the end of boarding.

This time the business cabin was totally full despite showing plenty of availability until recently.

When the captain gave his spiel including anticipated flight duration I did the time zone maths and concluded our arrival time was going to be just over an hour later than the scheduled arrival time as at booking. Perhaps this was due to the change over for daylight saving? Whatever, the later departure would also mean a shorter transit - meaning the comfortable connection I'd booked would be relatively shorter. Any further delay and I may not have enough time for a shower in between flights.

We had a long taxi and took off over the sea. It was too early for sleep, and besides which my next flight was also an overnight flight. So I read some, had some nice riesling, watched some old movies for the umpteenth time, had some nice riesling, read some more. I think I managed a few hours sleep too.

Somehow we lost time en route and we arrived at the gate about 45 minutes late (ignoring the change of an hour). This means I just have enough time for a lounge visit and shower before heading to the gate for my next flight.

Kiwi Flyer

China Airlines
Business Class menu
Los Angeles to Taipei
September 2014

Dinner menu

Appetizer

Black pepper crust with ahi tuna, cherry tomato mozarella with balsamic reduction

Salad

Apricot with mixed salad, lemon vinaigrette

Main course

Wok fried cod fish with XO sauce
assorted seasonal vegetables, vegetable fried rice

or

Roasted beef tenderloin
zucchini, borccoli rabe, tomato, potato cake with madeira sauce

or

Pan seared pistachio crusted chicken breast
broccoli rabe, tomato, carrot, mushroom risotto with mushroom sauce

Assorted bread served with butter

Dutch crunch roll, walnut bread, garlic bread

Fresh fruits of the season

Dessert

Pistachio cheese cake with raspberry sauce

or

Haagen-Dazs ice cream


Light bites menu

Gourmet savory is available at any time between services.

Assorted delicate dim sum

or

Turkey and cheese croissant


Western Breakfast

Fresh fruits of the season

Yoghurt

Cereals are also available upon your choice

Main course

Omelet with cheese
tomato, purple cauliflower, chicken sausage, potato cake

Assorted bread served with home made butter and jam

Chocolate muffin, croissant


Chinese Breakfast

Assorted delicatessen

Wok fried pork with preserved vegetable
Pan fried dried turnips omelet
Marinated scallop with asparagus and celery
Shredded dry pork

Plain congee

Chinese bun



Beverages Menu

Aperitif

Gin Tonic
Bloody Mary
Screwdriver
Martini

Spirit

Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Dewar's Family Reserve 12-Year-Old Blended Scotch
Smirnoff Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif

Martell Noblige
Taylor's 10-Year-Old Tawny Port, Portugal
Cherry Brandy
Bailey's Irish Cream

Chinese Rice Wine

Premium Shaohsing 10 Years (For Japan Routes Only)

Sake

Kizakura Ginjo (For Japan Routes Only)

Beer

Golden Medal Taiwan Beer
Heineken Beer
Sapporo Beer

Tea

Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings Darjeeling Black Tea

Coffee

Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino

Champagne

Champagne Gremillet, France
Champagne Gremillet is a blend of 70% Pinot Noir and 30% Chardonnay, due to which the pale golden brilliant color of the champagne, it reveals attractive fruity noses of peaches, apricots, pears and white flowers. Quite fresh in the mouth, it brings grapefruit and citrus taste on the palate, making it a great match with grilled food or as an aperitif.

White Wine
Domaine Moutard Diligent, 2010 Chablis 1er Cru
Chablis Chardonnay, France
This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience.

A Schmitt Riesling
Mosel Valley Riesling White Wine, Germany
Riesling is the most important and widely planted white grape variety originated in the Rhine region of Germany. The generally cooler climate of the Mosel Valley allows the production of this light-bodied Riesling with animating acidity and a fine mineral slate note. The aroma combines peaches, green apples and gooseberries. The taste is fresh and sweet, revealing the typical acidity and good balance of Riesling. Recommended with Oriental cuisine.

Wairau River, 2012 Sauvignon Blanc
Marlborough Sauvignon Blanc White Wine, New Zealand
New Zealand's Marlborough region is unique in its ability to create Sauvignon Blanc wine with juicy, upfront tropical fruit flavors unlike anywhere else in the world. The grapes used in our selection were hand picked with some fermented in stainless steel for freshness and others fermented in oak to add character, complexity and body. Exuberant aromas of pink grapefruit, passion fruit and citrus. Penetrating pomegranate character with refreshing fruit flavors adding to an overall elegance and refined structure. Recommended with Chinese, Western cuisine, chicken, or seafood dishes.

Red Wine

Chateau La Gorce, 2006 Medoc
Chateau La Gorce, France
The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese.

Chianti Classico, 2011 COLI
Chianti Classico DOCG, Italy
This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses.

Galvin Family Cellars, 2009 Merlot Reserve
Napa Valley, Merlot Reserve, USA
The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine.


Konig Johann, 2013 Riesling, Amarus
Mosel Valley Riesling White Whine, Germany
The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher reisidual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines.

Kiwi Flyer

Taipei to Sydney on China Airlines A330-300 in business (TPE-SYD CI C)

I've experienced this flight departing considerably before or after the scheduled departure time, for no other apparent reason than expected flight duration. It seems that SYD gate congestion means China Airlines manages the departure time to arrive just in time, rather than have the aircraft arrive early and have to wait up on the taxiway for the gate to become free. Tonight it was a 20 minute departure delay, but I have had worse.

Thus it was after midnight Taiwan time before we took off, or after 5am in my home time zone. Not the best schedule for trying to reset my body clock, especially in conjunction with a relatively short 3 odd hours with cabin lights dimmed between meal services.

I only managed a few hours sleep, and was starting to regret not sleeping more on the longer flight from Los Angeles.

We had some great views of Sydney on arrival - flying past the city to land back towards the north. Despite our late departure we arrived early and had to wait 5 minutes for the gate to become free.

The early arrival meant I had plenty of time in the Qantas business class lounge for a shower and catch up on messages and to grab a drink.

Kiwi Flyer

China Airlines
Business Class menu
Taipei to Sydney
September 2014

Late night supper

In order to allow you as much time as possible to rest, we shall be serving you supper very shortly after takeoff. We wish you a pleasant flight.

Salad

Mixed green salad with plum sesame sauce

Main course

Deep fried pork with plum sauce
braised sugarcane shoots, bok choy, jade rice
(Energy 690.8 kcal)

or

Pan-fried tilapia with tomato basil sauce, mixed vegetables, spaghetti in pesto sauce
(Energy 466.9 kcal)

or

Braised chicken with potatoes in curry cream sauce
sauteed sesame spinach and capsicum, steamed rice
(Energy 482.4 kcal)

Assorted bread served with butter

Hoshino salty bread
Multigrain bread with dried apricot, garlic bread

Dessert platter


Western Breakfast

Fresh fruits of the season

Yoghurt

Cereals are also available upon your choice

Main course

Omelet with capsicum in cream sauce, chicken sausage, sauteed spinach, sauteed button mushroom with parsley, fried potatoes
(Energy 542.4 kcal)

Assorted bread served with home made butter and jam

Longan bread mixed with red wine, croissant, white toast


Chinese Breakfast

Soy bean milk

Assorted delicatessen

Steamed sebastan plum pork patty in medley juice
Braised brown puff with soy sauce
Green beans glazed with sesame dressing
Selected shredded dry pork, salty egg
(Energy 320 kcal)

Plain congee

(Energy 87.5 kcal)

Baked puff pastry stuffed with shredded turnip




Beverages Menu

Aperitif

Gin Tonic
Bloody Mary
Screwdriver
Martini

Spirit

Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Dewar's Family Reserve 12-Year-Old Blended Scotch
Smirnoff Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif

Martell Noblige
Taylor's 10-Year-Old Tawny Port, Portugal
Cherry Brandy
Bailey's Irish Cream

Chinese Rice Wine

Premium Shaohsing 10 Years (For Japan Routes Only)

Sake

Kizakura Ginjo (For Japan Routes Only)

Beer

Golden Medal Taiwan Beer
Heineken Beer
Sapporo Beer

Tea

Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings Darjeeling Black Tea

Coffee

Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino

Champagne

Champagne Gremillet, France
Champagne Gremillet is a blend of 70% Pinot Noir and 30% Chardonnay, due to which the pale golden brilliant color of the champagne, it reveals attractive fruity noses of peaches, apricots, pears and white flowers. Quite fresh in the mouth, it brings grapefruit and citrus taste on the palate, making it a great match with grilled food or as an aperitif.

White Wine
Domaine Moutard Diligent, 2010 Chablis 1er Cru
Chablis Chardonnay, France
This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience.

A Schmitt Riesling
Mosel Valley Riesling White Wine, Germany
Riesling is the most important and widely planted white grape variety originated in the Rhine region of Germany. The generally cooler climate of the Mosel Valley allows the production of this light-bodied Riesling with animating acidity and a fine mineral slate note. The aroma combines peaches, green apples and gooseberries. The taste is fresh and sweet, revealing the typical acidity and good balance of Riesling. Recommended with Oriental cuisine.

Wairau River, 2012 Sauvignon Blanc
Marlborough Sauvignon Blanc White Wine, New Zealand
New Zealand's Marlborough region is unique in its ability to create Sauvignon Blanc wine with juicy, upfront tropical fruit flavors unlike anywhere else in the world. The grapes used in our selection were hand picked with some fermented in stainless steel for freshness and others fermented in oak to add character, complexity and body. Exuberant aromas of pink grapefruit, passion fruit and citrus. Penetrating pomegranate character with refreshing fruit flavors adding to an overall elegance and refined structure. Recommended with Chinese, Western cuisine, chicken, or seafood dishes.

Red Wine

Chateau La Gorce, 2006 Medoc
Chateau La Gorce, France
The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese.

Chianti Classico, 2011 COLI
Chianti Classico DOCG, Italy
This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses.

Galvin Family Cellars, 2009 Merlot Reserve
Napa Valley, Merlot Reserve, USA
The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine.


Konig Johann, 2013 Riesling, Amarus
Mosel Valley Riesling White Whine, Germany
The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher reisidual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines.

Kiwi Flyer

Sydney to Auckland on China Airlines A330-300 in business (SYD-AKL CI C)

The boarding call was made in the lounge a bit early so I took my time heading to the gate. Sure enough boarding had barely started. However the load today was light and the doors were shut well before scheduled departure time. There was a delay in pushing back - to later than scheduled, but not excessively so. While we were on the ground the direction of the active runway had changed so that our taxi out was also short.

While I was tired I didn't want to sleep otherwise I'd find it difficult to get back onto New Zealand time zone. So I read, had some riesling, read some more, had some more riesling. The rate my glass kept being topped up I wondered if the flight attendants were trying to get me to go through all the riesling onboard. I stopped drinking later in the flight for I had a walk between terminals after the flight to catch my next one, and another walk at the end of that flight.

The flight passed in a blur and we were soon on final approach into Auckland. We landed early. Immigration was very busy for there are several flights from Australia all arriving around the same time (indeed the China Airlines flight is one of the last in the bunch), but smart gate and no checked bags and no cause for a customs search meant I was through fairly quickly (about 15 minutes from leaving the aircraft including the long walk from gate to immigration).

Once clear of customs I used the domestic transfer kiosk (next to Air NZ premium check in lobby) where I discovered the passport reader was broken. This is an issue given this particular kiosk will not proceed to check in without scanning your passport (unlike the domestic kiosks where you can just enter the PNR as an alternative to reading in the credit card used for payment of frequent flyer card or Air NZ's elite tag). So I wandered over to domestic and made the detour to their kiosks to check in before backtracking through security and back to the Air NZ lounge - my home away from home.

Kiwi Flyer

China Airlines
Business Class menu
Sydney to Auckland
September 2014

Lunch menu


Salad

Mixed garden green salad with Italian vinaigrette dressing

Main course

Stir fried prawn and scallops in spicy orange sauce, steamed vegetables, egg fried rice

or

Braised lamb shank, grill garden vegetables, mashed potato

or

Grill chicken breast with creamy mushroom sauce, sauteed vegetables, polenta

Assorted bread served with butter

White torpedo roll, multigrain sourdough, ciabatta roll

Fresh fruits of the season




Beverages Menu

Aperitif

Gin Tonic
Bloody Mary
Screwdriver
Martini

Spirit

Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Dewar's Family Reserve 12-Year-Old Blended Scotch
Smirnoff Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif

Martell Noblige
Taylor's 10-Year-Old Tawny Port, Portugal
Cherry Brandy
Bailey's Irish Cream

Chinese Rice Wine

Premium Shaohsing 10 Years (For Japan Routes Only)

Sake

Kizakura Ginjo (For Japan Routes Only)

Beer

Golden Medal Taiwan Beer
Heineken Beer
Sapporo Beer

Tea

Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings Darjeeling Black Tea

Coffee

Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino

Champagne

Champagne Gremillet, France
Champagne Gremillet is a blend of 70% Pinot Noir and 30% Chardonnay, due to which the pale golden brilliant color of the champagne, it reveals attractive fruity noses of peaches, apricots, pears and white flowers. Quite fresh in the mouth, it brings grapefruit and citrus taste on the palate, making it a great match with grilled food or as an aperitif.

White Wine
Domaine Moutard Diligent, 2010 Chablis 1er Cru
Chablis Chardonnay, France
This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience.

A Schmitt Riesling
Mosel Valley Riesling White Wine, Germany
Riesling is the most important and widely planted white grape variety originated in the Rhine region of Germany. The generally cooler climate of the Mosel Valley allows the production of this light-bodied Riesling with animating acidity and a fine mineral slate note. The aroma combines peaches, green apples and gooseberries. The taste is fresh and sweet, revealing the typical acidity and good balance of Riesling. Recommended with Oriental cuisine.

Wairau River, 2012 Sauvignon Blanc
Marlborough Sauvignon Blanc White Wine, New Zealand
New Zealand's Marlborough region is unique in its ability to create Sauvignon Blanc wine with juicy, upfront tropical fruit flavors unlike anywhere else in the world. The grapes used in our selection were hand picked with some fermented in stainless steel for freshness and others fermented in oak to add character, complexity and body. Exuberant aromas of pink grapefruit, passion fruit and citrus. Penetrating pomegranate character with refreshing fruit flavors adding to an overall elegance and refined structure. Recommended with Chinese, Western cuisine, chicken, or seafood dishes.

Red Wine

Chateau La Gorce, 2006 Medoc
Chateau La Gorce, France
The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese.

Chianti Classico, 2011 COLI
Chianti Classico DOCG, Italy
This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses.

Galvin Family Cellars, 2009 Merlot Reserve
Napa Valley, Merlot Reserve, USA
The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine.


Konig Johann, 2013 Riesling, Amarus
Mosel Valley Riesling White Whine, Germany
The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher reisidual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines.

Kiwi Flyer

Trip the second

This report focuses on sky team, so assuming that you don't mind I'll skip past the next several flights on other airlines to the following week. This finds me back in Auckland.

The next couple of sky team flights are once again China Airlines in business class, on a A330-300, to Taipei via Sydney. The experience was much the same as the previous week with minor differences (e.g. this time I received three boarding passes in Auckland but for the first time in years I was asked for proof on onward travel). Rather than bore everyone with more of the same comments, I'll skip ahead to the China Airlines lounge in Taipei T2 where you'll find me reading FT while enjoying a beverage waiting for my next flight.

Kiwi Flyer

Taipei to Bangkok on China Airlines A330-300 in business (TPE-BKK CI C)

I'd been watching flight delays all day but somehow my flight was showing as on time. The gate was on the far side of the terminal complex from the lounge so I meant to leave earlier than normal to allow for the extra distance. However I got distracted and realised the time when it was less than 30 minutes to departure. I better rush to the gate.

I speed walked to the gate - I nearly always prefer walking to the air train, because invariably I just miss a train and by the time I wait for the next one I could have walked faster. Anyway I reached the gate and noticed the gate lounge was crowded and through the glass windows I could see the crew from the previous flight just disembarking. So much for rushing. There was an announcement of a delay but no indication of how long it would be. Clearly we weren't going to be boarding for a few minutes at least so I left the gate and wandered up and down the hallways in the vicinity - keeping close enough I get could back quickly if I missed hearing a boarding call.

Time seems to stand still. Aircraft arrived at adjacent gates, unloaded, reloaded and left again and still there was no boarding call. Over an hour late we finally started boarding. It was a completely full flight but boarding was fairly quick. We then had a long slow taxi around the terminal complex to the far runway and it was about 2 hours after scheduled departure before we made the active runway. Luckily I had hours before my onward flight but some other passengers were sweating on their connections in Bangkok.

I had meant to get some sleep on this flight as the next departure is late at night and I was worried about staying awake or rather falling asleep and missing the flight. I didn't get my wish, despite a valiant attempt at inducing sleep through appropriate beverages.

We made up some time en route, had less of a circuit over Bangkok than is usual, and the schedule helped with significant padding, so we ended up arriving just over an hour late. A number of connecting passengers were whisked away by buggy to transfer security and on to their next flights.

Kiwi Flyer

China Airlines
Business Class menu
Taipei to Bangkok
September 2014


Lunch menu

Starter

Smoked duck, pear and pistachio liver terrine
tomato, lettuce

Main course

Steamed chicken with Chinese vegetables, shiitake mushroom
assorted vegetables, steamed rice

or

Pan fried seafood
pumpkin, bell pepper, broccoli, gratin potato
tomato with bell pepper cream sauce

or

Masala lamb curry
asparagus, carrot, red potato

Assorted bread served with butter

Soft roll bread, garlic bread

Dessert platter




Beverages Menu

Aperitif

Gin Tonic, Bloody Mary, Screwdriver, Martini

Spirit

Kavalan Single Malt Whisky, Aberfeldy 12 Years Old Single Malt Whisky, Dewar's Family Reserve 12-Year-Old Blended Scotch, Smirnoff Vodka, Bacardi Light Rum, Bombay Dry Gin

Digestif

Martell Noblige, Taylor's 10-Year-Old Tawny Port, Cherry Brandy, Bailey's Irish Cream

Beer

Golden Medal Taiwan Beer, Heineken Beer, Sapporo Beer

Tea

Oolong Tea, Jasmine Tea, Japanese Green Tea, Twinings Darjeeling Black Tea

Coffee

Fresh Brewed Coffee, Decaffeinated Coffee, Cappuccino

Champagne and Wines

French Champagne, Champagne A Robert
Champagne A Robert is a blend of 20% Chardonnay, 20% Pinot Noir, and 60% Pinot Meunier grapes. It is pale gold in color with a delicate flavor, sparkling overtones, and citrus and floral hints. In the mouth, it is well balanced, attractive, and fruity. Whether as an aperitif or served at table with grilled fish or cheese, it creates a joyous whole which finishes fresh.

Konig Johann, 2013 Riesling, Amarus
Mosel Valley Riesling White Wine, Germany
Riesling is the most important and widely planted white grape variety originated in the Rhine region of Germany. The generally cooler climate of the Mosel Valley allows the production of this light-bodied Riesling with animating acidity and a fine mineral slate note. The aroma combines peaches, green apples and gooseberries. The taste is fresh and sweet, revealing the typical acidity and good balance of Riesling. Recommended with Oriental cuisine.

Wairau River, 2012 Sauvignon Blanc
Marlborough Sauvignon Blanc White Wine, New Zealand
New Zealand's Marlborough region is unique in its ability to create Sauvignon Blanc wine with juicy, upfront tropical fruit flavors unlike anywhere else in the world. The grapes used in our selection were hand picked with some fermented in stainless steel for freshness and others fermented in oak to add character, complexity and body. Exuberant aromas of pink grapefruit, passion fruit and citrus. Penetrating pomegranate character with refreshing fruit flavors adding to an overall elegance and refined structure. Recommended with Chinese, Western cuisine, chicken, or seafood dishes.

Chianti Riserva, 2011 COLI
Chianti Riserva DOCG, Italy
This "Chianti Riserva" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses.

Galvin Family Cellars, 2009 Merlot Reserve
Napa Valley, Merlot Reserve, USA
The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine.

Kiwi Flyer

Bangkok transit

Our arrival gate was on pier F and so I had a choice of F or D transfer security (directly opposite each other). I opted for F because D has nudeoscopes while D does not.

Upstairs I made my way to the China Airlines transfer desk rather than heading directly for the lounge. I knew from a previous trip that the China Airlines lounge is either shut or shuts immediately after the return flight to Taipei departs (depending on whether it stayed open longer to cater for the delay), and the Air France lounge requires an invite card. It took a couple of attempts of explaining why I wanted an invite card to get one from the agent - I guess they rarely get asked for one since Air France normally directs China Airlines passengers to their own lounge. It was only because the China Airlines lounge was closing for a few hours that I could get access, but only with an invite card.

Once I had the invite card it was a short walk to the Air France lounge. For some reason they wanted to photocopy my frequent flyer card even though I had the invite card required. This lounge is nice(ish) - good food, okay beverages, plenty of space, a small business centre (with uncomfortable high stools), poor shower and bathroom.

I caught up on some work but gave up due to tiredness and instead read FT, with the odd coffee to keep awake.

My onward flight was originating in Taipei and I noticed that it too was running late. Not what you want for a well after midnight departure when I'd been up for nearly 24 hours after only a few hours sleep the previous night. Still I have a couple of longer flights coming up to catch up on some sleep.

Kiwi Flyer

Bangkok to Amsterdam on China Airlines A340-300 in business (BKK-AMS CI C)

I had a short delay on boarding while the gate agents scrutinised my itinerary and reissued my boarding pass.

The load on the flight was light, only 3 or 4 passngers in business class and economy was barely 1/3 full. So I hoped some of the delay could be made up in its transit. However, one passenger only realised when boarding was nearly completed that he'd left a carry-on at transit security. By the time he got back to the aircraft door 2 had been closed and several business class passengers stared/glared at him during his walk of shame. We left almost an hour late.

I got to sleep fairly easily, but I woke up over Iran and had trouble getting back to sleep. Uggh.

We landed on a runway that was far from the terminals, then taxiied right past the terminal. Apparently our gate had been given away due to our delay and the gate planned to be used for our departure wasn't yet available. We stopped at a stand for a few minutes while a new gate was found and taxiied back past half the terminal. On disembarking our passports were checked. The last time I encountered this was coming back from north Africa to Frankfurt (I can't recall if this was from Algeria or Tunisia).

Kiwi Flyer

China Airlines
Business Class menu
Bangkok to Amsterdam
September 2014

Late night supper

In order to allow you as much time as possible to rest, we shall be serving you supper very shortly after takeoff. We wish you a pleasant flight.

Starter

Thai style pomelo
chicken sald with grilled scallop

Main course

Stir-fried chicken and sea asparagus, steamed rice

or

Provencal style pan-fried tap-tim fish with fettuccine

or

Pork shoulder ragout in red wine sauce with garlic mashed potato

Assorted bread served with homemade butter

Laugen long roll, ciabatta thyme bread, garlic bread

Dessert platter


Western Breakfast

Fresh fruits of the season

Yoghurt

Cereals are also available upon your choice

Main course

Fresh shiitake mushroom quiche, pan-fried pork sausage

Assorted bread served with homemade butter and jam

Croissant, Danish


Thai Breakfast

Assorted Thai delicatessen

Main course

Thai style rice vermicelli soup with beef meat ball

Thai side dish




Beverages Menu

Aperitif

Gin Tonic
Bloody Mary
Screwdriver
Martini

Spirit

Kavalan Single Malt Whisky
Aberfeldy 12 Years Old Single Malt Whisky
Dewar's Family Reserve 12-Year-Old Blended Scotch
Smirnoff Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif

Martell Noblige
Taylor's 10-Year-Old Tawny Port, Portugal
Cherry Brandy
Bailey's Irish Cream

Chinese Rice Wine

Premium Shaohsing 10 Years (For Japan Routes Only)

Sake

Kizakura Ginjo (For Japan Routes Only)

Beer

Golden Medal Taiwan Beer
Heineken Beer
Sapporo Beer

Tea

Oolong Tea
Jasmine Tea
Japanese Green Tea
Twinings Darjeeling Black Tea

Coffee

Fresh Brewed Coffee
Decaffeinated Coffee
Cappuccino

Champagne

Champagne Gremillet, France
Champagne Gremillet is a blend of 70% Pinot Noir and 30% Chardonnay, due to which the pale golden brilliant color of the champagne, it reveals attractive fruity noses of peaches, apricots, pears and white flowers. Quite fresh in the mouth, it brings grapefruit and citrus taste on the palate, making it a great match with grilled food or as an aperitif.

White Wine
Domaine Moutard Diligent, 2010 Chablis 1er Cru
Chablis Chardonnay, France
This selection uses fifteen years Chardonnay vineyard grapes are brewing within the French Chablis white wine, is to adopt traditional planting, hand harvesting, transporting and crushing machinery, the use of alcohol and lactic acid in the apple barrel in stainless steel fermentation, after fermentation residue containing at least about 4 to 6 months of time before they can be bottled. The most basic way to filter in order to preserve the natural characteristics of the wine, and taken to the low-pressure way to ensure the quality of bottling. Delicious typical Chablis with a delicate white flowers, acacia and honey aroma, full of elegance and meticulous excellent taste experience.

A Schmitt Riesling
Mosel Valley Riesling White Wine, Germany
Riesling is the most important and widely planted white grape variety originated in the Rhine region of Germany. The generally cooler climate of the Mosel Valley allows the production of this light-bodied Riesling with animating acidity and a fine mineral slate note. The aroma combines peaches, green apples and gooseberries. The taste is fresh and sweet, revealing the typical acidity and good balance of Riesling. Recommended with Oriental cuisine.

Wairau River, 2012 Sauvignon Blanc
Marlborough Sauvignon Blanc White Wine, New Zealand
New Zealand's Marlborough region is unique in its ability to create Sauvignon Blanc wine with juicy, upfront tropical fruit flavors unlike anywhere else in the world. The grapes used in our selection were hand picked with some fermented in stainless steel for freshness and others fermented in oak to add character, complexity and body. Exuberant aromas of pink grapefruit, passion fruit and citrus. Penetrating pomegranate character with refreshing fruit flavors adding to an overall elegance and refined structure. Recommended with Chinese, Western cuisine, chicken, or seafood dishes.

Red Wine

Chateau La Gorce, 2006 Medoc
Chateau La Gorce, France
The wine was produced in Medoc, an area runs along the western bank of the Gironde estuary and is 7km away from Saint Estephe. This typical ruby-red Medoc wine is dark, deep, and oaky with rich red berries and spices. The aromas of cherries, plums, and minerals vividly reveal after slight shaking of the glass. The taste is soft, well-balanced with sturdy tannins and ripe fruit, and full-bodied with good length and persistence accompanied by woody and mineral aroma. Overall, this wine comes with elegant aroma, sweetly fragranced ripe fruit, and delicate attack on the palate as smooth as silk. Recommended with red meat and cheese.

Chianti Classico, 2011 COLI
Chianti Classico DOCG, Italy
This "Chianti Classico" is a full bodied wine, dry, recalling the sensations of the flavour, with good structure; sapid, cheerful, supple, a young and well balanced wine. With bottle aging this wine will become softer and more velvety. It is a great partner for rich red meat dishes, pasta and strongly flavored cheeses.

Galvin Family Cellars, 2009 Merlot Reserve
Napa Valley, Merlot Reserve, USA
The wine is from American Viticultural Area, Napa Valley which is made from elegant and approachable Merlot grapes. The color is a healthy dark ruby with aromas of red cherries, blackcurrants, plums, and seductive toasted oak. It is juicy, full-bodied, opulent, and layered with fruit and spice flavors. Long, supple tannins and elegance make it impossible to resist. Recommend to enjoy the wine with heavier flavor cuisine.


Konig Johann, 2013 Riesling, Amarus
Mosel Valley Riesling White Whine, Germany
The Riesling grape is native to the Rhine basin of Germany. The best Riesling comes from the sunny vineyards of the Mosel, a tributary of the Rhine. The wine is characterized by aromas of white flowers, apple, pear, apricot and plum. The Riesling grape of the Mosel Valley is picked in late autumn, deliberately overripe, in order to increase the sugar content. It retains a lower alcohol content to keep a slightly higher reisidual sugar, and to create a unique honey-like fragrance. The slightly higher acidity of the Riesling grape balances the sweetness, making this wine sweet but not cloying, with some complexity and elegance. The wine goes well with seafood and chicken dishes. Due to its sweetness, it can go well with Thai food, Indian curries, Sichuan cuisine and other Asian cuisines.