December 2023
EVA Airways Royal Laurel Class
BR 56 Taipei Taoyuan to Chicago O’Hare

Main Course Pre-order:





Chef Wen-Kuang Hsu of Yu Yue Lou Restaurant’s Special
Prelude
Cream Cheese with Mushroom
Egg Crepe Roll with Smoked Duck and Apricot Compote



Chinese Starter
King Prawn with XO Chili Sauce, Sand Ginger Chicken Roll, Marinated Lotus Root with Red Dragon Fruit and Vinaigrette



Chinese Soup
Chicken Soup with Agaricus Mushroom, Fish Maw and Pork




Chinese Main Course
Portuguese Curry Crab Stuffed Shell, Braised Baby Chinese Cabbage with Dried Shrimp, Spicy Sichuan Pepper and Sesame Noodles with Stewed Abalone (678kcal)






Chinese Sweet
Pea Cake with Osmanthus and Sweet Honey, Homemade Sweet Taro and Sago Soup




Dessert
Camembert, Boursin Garlic, Edam and Blue Cheese
Served with Cracker, Dried Apricots, Walnut
Fruit
Haagen-Dazs Ice Cream

Coffee/Tea

Royal Laurel Dining
Prelude
Cream Cheese with Mushroom
Egg Crepe Roll with Smoked Duck and Apricot Compote

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors D’ Oeuvre
Ginger and Scallion Baby Abalone, Tea Plum Prawn, Black Garlic Vegetable

Soup
Pumpkin Cream Soup with Scallops and Seaweed Croutons

Salad
Garden Vegetable Salad
Herb Vinaigrette or Honey Mustard Mayonnaise

Main Course
Deep Fried Chilean Sea Bass with Tea and Spice Crust Served with Assorted Vegetables and Egg Fried Rice
(Golden Quality Award Chishang Organic Rice) (633kcal)
Or
Chicken Bourguignon Served with Assorted Vegetables and Mashed Green Peas and Potatoes

Internet Pre-Order
Rack of Lamb Cutlet Coasted with Lime Herb Crust with Rosemary Sauce Served with Mixed Vegetables and Red Skin Potatoes (695 kcal)

Assorted Mushroom with Red Date and Gingko Nut in Lotus Leaf Parcel Served with Mixed Vegetables and Steamed Rice with Pearl Barley (436 kcal)

Created by Chef Ching-Biao, Huang
Braised Pork Belly with Preserved Vegetables Served with Steamed Rice (741 kcal)

Braised Plant-Based Wrapped with Water Bamboo in Lemon Grass Sauce Served with Steamed Rice with Red Quinoa and Barley (578 kcal)

Roasted Pork Spareribs with Honey Pommery Mustard Sauce Served with Mixed Vegetables and Mashed Potatoes (683 kcal)

Created by Chef Paul Lee
Braised Beef Cheek Fermented Black Beans Puree Nest Fern (358 kcal)

Sautéed Seafood with Gremolata Sauce Served with Truffle and Mushroom Risotto and Mixed Vegetables
(542 kcal)

Assorted Mushroom with Red Date and Gingko Nut in Lotus Leaf Parcel Served with Mixed Vegetables and Steamed Rice with Pearl Barley (436 kcal)

Created by Chef Ching-Biao, Huang
Steamed Chilean Sea Bass with Chopped Chili Paste Served with Multigrain Rice (679 kcal)

Dessert
Camembert, Boursin Garlic, Edam and Blue Cheese
Served with Cracker, Dried Apricots, Walnut
Fruit
Apricot Tart with Oriental Beauty Tea Jelly



Haagen-Dazs Ice Cream

Coffee/Tea

Leisure Delight
Stir Fried Noodles with Shredded Pork, Egg Crepe Julienne and Vegetables

Beef Burger

Plant-Based Meat Meal: Artichoke in Shepherd’s Pie, Vegetarian Chowder with Assorted beans, Garden Salad

Instant Noodles

Hot Chocolate and Cookies

(We are delighted to serve our selected snacks during the flight upon your request.)

Refresher
Wake Up Drink
100& Mixed carrot and fruit juice – VDS
Oatmeal Drink
Orange Juice, Apple Juice, Tomato Juice
Coffee, Tea

Chinese Style
Congee
Chinese Plain Congee (171kcal)

Delicatessens
Char Siu Cheung Fun
Purple Yam and Asparagus with Assorted Vegetable
Served with Traditional Side Dishes

Fruit

Western Style
Appetizer
Iberico Jamon, Chorizo and Cheddar Cheese with berry compote

From the Bakery
Assorted Bread with Butter



Main Course
Red Quinoa and Vegetable Quiche Served with Chicken Sausage and Roasted Red Skin Potatoes (567kcal)

Fruit

Royal Laurel Special
Main Course
Double Boiled Beef Brisket and tendon Noodle Soup (505kcal)
Served with Traditional Delicatessens





Fruit


20231001(L)

Wine & Beverage
Champagne
2006/2007 Duval-Leroy Clos Des Bouveries

*Laurent-Perrier Grand Siècle, N.V.
Served for New York and Paris fligh

French White Wine
2017 Chateau Chantegrive Cuvee Caroline, Graves, Bordeaux, France
2021 Jean Bircher & Fils Gewurztraminer, Alsace, France

French Red Wine
2014 Crozes-Hermitage, Domaine de Thalabert, Paul Jaboulet Aine, Rhone, France

Australian Red Wine
2018/2021 Boxing Bay Shiraz Cabernet, Kangaroo Island, Australia

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port
20231001-D-BR0032.0036.0056