Hi Carfield,

Thanks for starting! It is really helpful for those of us who like to plan ahead with EVA’s pre-order system. The BR160 selections for Jan–Mar look quite solid.

Here are a couple of thoughts and suggestions from my side:

• Online exclusives: I think it’s great that EVA keeps offering Chef Ching-Biao Huang’s creations, but the pork belly and beef shank options seem quite heavy for a short TPE–ICN sector. It might be nice if EVA could rotate in a lighter Taiwanese signature dish, such as seafood congee or a seasonal vegetarian option, especially for afternoon departures.
  
• Wine list: The selection is consistent with past years, but personally I’d love to see a broader rotation of New World whites (e.g., New Zealand Sauvignon Blanc) since they pair well with both seafood and Asian flavors.
  
• Bakery items: EVA’s partnership with Peng-Chieh Wang is a highlight, but I wonder if they might expand the bread variety a bit more for regional flights — even something simple like a sesame roll or a taro bun to give more local flair.
  

Overall, EVA still does a great job balancing Asian and Western options, but introducing more seasonal/local items could make the menus feel fresher and less repetitive, especially for frequent travelers.