Davvidd

The food on the YYZ to TPE flight in Royal was not up to the standard. Even the service was poor compared to other times. The same with the boarding procedures and the new Pyjajamas with the hoodie, I did not like it. I thought the previous on was of much a higher quality and design.

coffee18

Lobster with Cashew Nuts and Braised Pork Served with Assorted Vegetables and Steamed Rice (892kcal) -- Lobster was flavored well, but the dish was a little dry.

Chinese Plain Congee (171kcal) Served with Traditional Delicatessens,Egg Pancake with Shrimp,Braised Tofu with Mushroom.

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

Noodle Soup with Fried Pork Spare Ribs and White Gourd (538kcal) Served with Traditional Delicatessens -- very good, but only two pieces of pork.

bocastephen

Could you elaborate on the poor service and what went wrong with the boarding? That’s pretty rare for EVA, aside from some of the galley catfights that were reported years ago.

l380

I have to add that BR's food out of YYZ is always mediocre and the service is reactive rather than proactive. Perhaps this is related to the departure timing of the flight - 2am? However, if you requests anything from the crew, they will always comply. Otherwise, they will usually stay in the galley throughout the flight.

Can anyone share what the other East Coast flights to TPE are like in terms of service and food? I can't imagine them to be too different if it is midnight departures.

Davvidd

This was why I was disappointed in the boarding. Normally they are extremely organized as you say. Maybe it was the Gate as it was E79. No one seems to know where the queue was. The Zone 1 was on the normal concourse while the zone 2 inside the alley way at Gate 79. Zone 3 and the rest was bunched up on the opposite side.
Normally I find that they are very attentive too but for some odd reason they were not. They gave me the wrong preordered meal but eventually got it right. I did not like the taste of the duck but I guess it is a personal preference. The crew seems to be tired from the go and it was a 0145 departure. No welcoming smile or anything like that. Very unusual.
Then I flew PE on the TPE to BKK and it was the same too inflight. The boarding at TPE was their usual form.

Carfield

September 2023
EVA Air Business Class
Wine List

Champagne
2006/2007 Duval-Leroy Clos Des Bouveries (except New York/Paris flights)

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

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

French Red Wine
2014 Crozes-Hermitage, Domaine de Thalabert, Paul Jaboulet Aīné, Rhône, France

Australian Red Wine
2018 Boxing Bay Shiraz Cabernet, Kangaroo island, Australia

Fortified Wine
Cuesta Fino Sherry
Taylor’s LBV Port

Cocktails
EVA Air’s Exclusive
Evergreen Special (Melon Liqueur, Vodka, Sprite or Soda Water)
Aurora (Gin, Cointreau, Green mint liqueur, Sprite or Tonic Water)
Passion Island (Rum, Cointreau, Orange Juice, Pineapple Juice)

Munich Flights only
Radler (Sprite, German Beer)
Cola Munich Helles (Cola, German Beer)

Milan Flights Only
Stroll In Milan (Brandy, Cointreau, Cranberry Juice)

Mocktails
Amber Dream (Apple Juice, Ginger Ale, Cranberry juice)

Sonata in the Air (Pineapple Juice, Sprite, Cranberry juice)

Spirits
Kavalan Single Scotch Whiskey
Blended Scotch Whiskey
Jack Daniel’s Tennessee Whiskey
Hennessy XO Cognac
Bacardi Light Rum
Bombay Sapphire Gin
Selected Vodka

Plum Liqueurs
Choya Extra Years CHOYA

Classic
Bloody Mary, Gin Marinti, Vodka Martini, Red Eye, Screwdriver, Gin Tonic, Highball, Mojito

Liqueurs
Campari, Melon Liqueur, Bailey’s Irish Cream, Kahlua, Cointreau

Beers
Gold Medal Taiwan, Buckskin, Heineken, Kirin

Sake
DASSAI Premium Kosher Sake
BR 71 only

Hitotoki Sparkling Sake
BR 87 only

Carfield

July to September 2023
EVA Air Business Class
BR 71 Taipei to Munich

Full photo link:
https://app.photobucket.com/u/Carfie...DATE&desc=desc

Sky Gourmet

Nakamura Kyo-Kaiseki Cuisine
Created by Chef Motokazu Nakamura

Prelude
Mirin Lees Marinated Foie Gras
Smoked Oyster in Sesame Oil







Sakizuke Hassun


Yam with Plum Sauce on Lily Bulb
Egg Curd with Green Yuzu Zest
Mackerel Sushi
Simmered Water Bamboo in Bonito Flavor
Konjac Served on With Miso Sauce

Kobachi
Roasted Beef with Asparagus
Served with Yellow Mustard and Soya Flavoured Celery Sauce


Candied Herring Accompany
With Simmered Eggplant and Shredded Myouga


Dainomono
JUL Glutinous Rice Breaded Deep Fried White Fish served with Gin-An Sauce (278kcal)
AUG Grilled Barbeque Eel with Sansho Pepper (224kcal)
SEP Deep Fried Pork Cutlet Served with Hatcho Miso Sauce and Roasted Sesame Seeds (425 kcal)
Some fish dish may have small bones. Please take care while eating.




Gohan
JUL New Ginger Steamed Rice
AUG – SEP Steamed Rice


Red Miso Soup with Shredded Myouga
Assorted Japanese Pickles

Mizumono
Selected Seasonal Fruit Jelly Served with Vanilla Cream Sauce




Green Tea

Royal Laurel Dining
Prelude
Dried Fig with Salama Jalapeno
Carrot Crème Brulee with Crab Meat and Caviar

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors d’oeuvre
Goose Liver Mousse with Raisin Dressing
Marinated Beetroot, Lychee Jelly

Main Course
JUL – AUG Braised Pork with Taro in Soy Sauce
Served with Assorted Vegetables and Savoury Rice with
Chopped Bok Choy (Golden Quality Award Chishang Organic Rice) (695kcal)

SEP Seared Taiwan Brindal Bass with Garlic Butter Clam Sauce
Served with Assorted Vegetable and Creamy Spaghetti (532 kcal)

Dessert
Fruit, Canelé

Coffee/Tea

Star Special
Welcome to Select Star Special to make you enjoy more good time in the flight.

Prelude
Dried Fig with Salama Jalapeno
Carrot Crème Brulee with Crab Meat and Caviar

Din Tai Fung Main Course
Braised Beef Noodle Soup (412kcal)
Served with Traditional Delicatessens

Sweet
Fruit, Suzhou-Style Mooncake with Sesame Paste Pudding

Coffee/Tea

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

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

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

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)

Ketchup and spicy chili sauce are available on request.

Leisure Delights
Glutinous Rice Stuffed with Char Siew, Chicken and Black Mushroom in Lotus Leaf Served with XO Sauce
Beef Burger, Instant Noodles, Hot Chocolate and Cookies

Plant-Based Meat Meal (Diced Plant Based Meat Fried Truffle Potato with Red Capsicum Sauce, Spinach Ravioli, Garden Salad, Creamy Potato Soup with Plant Based Meat and Leek)








We are delights 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, Soy Milk
Coffee, Tea

Chinese Style
Chinese Plain Congee (171 kcal)

Delicatessens
Shrimp Cheung Fun
Stir Fried Maitake Mushroom and Chicken
Traditional Side Dishes

Fruit

Western Style
Fruit

From the Bakery
Assorted Bread with Butter

Yogurt Cereal

Main Course
Assorted Mushroom and Brie Cheese Omelette
Served with Beef Sausage and Red Potatoes (457 kcal)

Royal Laurel Special


Main Course
Noodle Soup with Fried Pork Spare Ribs and White Gourd (538 kcal)


Served with Traditional Delicatessens




Fruit




BR 0071, 0087

Carfield

July to September 2023
EVA Air Business Class
BR 72 Munich to Taipei

Sky Gourmet
Prelude
Black Forest Ham and Horseradish Canape
Bavarian Cheese with Rye Bread

From the Bakery
Assorted Bread Served with Butter and Balsamic Vinaigrette

Hors d’oeuvre
Smoked Salmon on Avocado Tartare

Soup
Truffle Infused Celeriac Soup

Salad
Garden Vegetable Salad
Vinaigrette Cream Dressing or Gazpacho Dressing

Main Course
Grilled Pork Fillet Wrapped with Bacon
Served with Assorted Vegetables and Pumpkin Potato Strudel (682kcal)
Or
Deep Fried Spring Chicken
Served with Parsley Potatoes and Creamy Cucumber Salad (607 kcal)
Or
Stir-Fried Prawns with Ginger and Scallion
Served with Assorted Vegetables and Steamed Rice (314kcal)

Dessert
Cheese Selections
Served with Cracker, Dried Fruit and Nuts
Fruit
Ice Cream
Passionfruit Meringue Tart

Coffee/Tea

Ketchup and spicy chili sauce are available on request.

Leisure Delights
Rigatoni with Sundried Tomato Sauce
Char Siew with Egg Fried Rice
Instant Noodles, Hot Chocolate and Cookies

We are delights 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
Chinese Plain Congee (171 kcal)

Delicatessens
Fried Eggs
Braised Minced Pork Meat Balls in Soy Sauce with Snow Peas
Traditional Side dishes

Fruit

Western Style
Fruit

From the Bakery
Assorted Bread with Butter

Yogurt Muesli

Main Course
Cheese and Spring Onion Omelette
Served with Bacon, Spinach and Potato Rosti (359 kcal)
Or
Sweet Curd Crepes with Cherry Ragout and Mascarpone Cheese (436 kcal)

BR0072

Asquared1

First week in OCT BR#71 TPE- MUC

Thinking Lamb or Spareibs, maybe Pork Belly. Any recommendations?
---------------------------------------------------------------------------
Chicken Bourguignon Served with Assorted Vegetables and Mashed Green Peas and Potatoes(476kcal)
Created by Chef Motokazu Nakamura-Miso Marinated Chilean Sea Bass Served with Japanese Mustard Spinach and Grilled Chestnut (195kcal)
Din Tai Fung Noodles with House Special Spicy Shrimp and Pork Wontons (360kcal) and House Steamed Chicken Soup
Braised Plant-Based Wrapped with Water Bamboo in Lemon Grass Sauce Served with Steamed Rice with Red Quinoa and Barley (578kcal)
Created by Chef Paul Lee - Braised Beef Cheek Fermented Black Beans Potato Puree Nest Fern (358kcal)
Created by Chef Ching-Biao, Huang - Steamed Chilean Sea Bass with Chopped Chili Paste Served with Multi Grain Rice (679kcal)
Sauteed Seafood with Gremolata Sauce Served with Truffle and Mushroom Risotto and Mixed Vegetables (542kcal)
Created by Chef Ching-Biao, Huang -Braised Pork Belly with Preserved Vegetable Served with Steamed Rice (741kcal)
Assorted Mushroom with Red Date and Ginkonut in Lotus Leaf Parcel Served with Mixed Vegetables and Steamed Rice with Pearl Barley (436kcal)
Rack of Lamb Cutlet Coated with Lime Herb Crust with Rosemary Sauce Served with Mixed Vegetables and Red Skin Potatoes (695kcal)
Roasted Pork Spareribs with Honey Pommery Mustard Sauce Served with Mixed Vegetables and Mashed Potatoes (683kcal)

Asquared1

Connector for above flight BR#129 KIX>TPE.

Going with Pork Loin, unless the Pork Roll is something not to miss.*
-------------------------------------------------------------------

Din Tai Fung Braised Beef Noodle Soup
Japanese Style-Fried Awaodori Chicken Nanban with Tartar Sauce Served with Steamed Rice (725kcal)
Western Style- Grilled Kagoshima Kurobuta Pork Loin with Green Pepper Sauce Served with Mashed Sweet Potatoes (399kcal)
Wagyu Beef Hamburger Steak in Red Wine Sauce Served with Mashed Potatoes
Pork Roll with Enoki Mushroom in XO Sauce Served with Steamed Rice(481kcal)

thefilipinotraveler

Bangkok to Amsterdam for next week:
I booked the poached lobster for lunch and congee fro energizing impression.

Comp4k

LAX - TPE Oct 14



TPE -> LAX Oct 26

MrJBoy

I will fly HKG-TPE next month. It's such a short flight. Do they serve a full meal (lunch) in C?

brankell5566

Any suggestions for which option for the main meal?

• Noodle Soup with Beef Tendon (390 kcal) and Brisket Served with Traditional Delicatessens
• Panfried Chilean Sea Bass with Tomato Bacon Caper Olive Sauce Served with Assorted Vegetables and Black Olive Gnocchi (455 kcal)
• Steamed Chicken with Wood Ear and Cordyceps Served with Assorted Vegetables and Egg Fried Rice (502 kcal)
• *WuXi Pork Sparerib Served with Fried Egg Rice and Assorted Vegetables (703kcal)
• *Szechuan Lobster Tail, Sweet and Sour Pork Served with Egg Fried Rice, Assorted Vegetables (748 kcal)
• *Chicken Thigh Wrapped Prosciutto with Porcini Mushroom Sauce Served with Potatoes and Assorted Vegetables (475kcal)
• *Prime Beef Tenderloin with Porcini Mushroom Demi Served with Truffle Potato Quenelle、Grilled Vegetables (692 kcal)

Breakfast

• French Toast with Strawberry Raspberry Sauce and Scrambled Egg (386 kcal)
• Chinese Plain Congee (171 kcal) Served with Traditional Delicatessens and Egg Pancake with Turnip and Scallion, Beancurd with Minced Pork and Peas
• Omelette with Feta Brie and Cheddar Cheese Served with Maple Pork Sausage and Potatoes (509 kcal)

ithinkurdumb

Yes - at least before Covid.

For dinner I’d go with lobster tail and sweet sour port if you like Asian. Otherwise sea bass or steak depends on meat or seafood.

None of the breakfast really sound interesting. Never a fan of BR’s congee (unpopular opinion: I actually like UA’s congee!). Maybe get ask the CA to keep some mid-flight meal and bring to you at breakfast time?