At an altitude of thousands of meters, the familiar aroma of braised pork rice is not just a nostalgic feeling for overseas Taiwanese, but also the starting point for international travelers to get to know Taiwanese culture.
China Airlines is set to collaborate with the popular New York-based Taiwanese restaurant “Wenwen,” recommended by the Michelin Guide, and its founder and head chef Eric Sze, to bring classic Taiwanese flavors to the skies.
For Sze, this collaboration is not just about food but also a dream journey rooted in childhood memories as a “China Airlines child.”
“My mother was a flight attendant for China Airlines, so I have a deep special connection to the airline since I was a child,” Sze recalled with a smile. His frequent flights with China Airlines between destinations during his childhood created a unique fondness for airplane meals and memories of flying. Hearing about this collaboration, even his rarely praising mother couldn’t hide her inner joy.
Sze happily expressed that being able to give back to the familiar airline as a head chef, and showcasing his understanding of Taiwanese cuisine to the international audience, is a significant milestone in his career.
In order to transform the restaurant’s dishes into in-flight meals that meet aviation standards, Sze’s team embarked on intensive preparations since December last year. In January of this year, Sze spent 14 hours in China Airlines’ central kitchen conducting research and development tests, followed by final adjustments in August.
Sze admitted, “Initially, I was quite worried because maintaining the quality of in-flight meals after reheating is not easy.” However, the rigorous standards and professional execution of China Airlines’ central kitchen completely dispelled his doubts. Through technical exchanges, even the economy class meals brought surprises:
– Sesame sauce version of classic braised pork rice: To avoid nut allergies, Sze ingeniously replaced the restaurant’s original “peanut sauce emulsification technique” with “sesame sauce,” maintaining the rich texture of the sauce while unexpectedly creating a new rich flavor.
– Shaoxing wine egg with tofu: Using tomato scrambled eggs as the flavor base, infused with the subtle fragrance of Shaoxing wine, elevating everyday ingredients to a sophisticated and rich level.
– Ingenious method to remove pork odor: Tailoring to the characteristics of American pork, through traditional Sichuan blanching technique and the golden ratio seasoning of bean paste and soy sauce, perfectly recreating authentic Taiwanese flavors.
When discussing his culinary philosophy, Sze emphasizes, “The essence of cooking is the spirit of Taiwanese cuisine. Ingredients and techniques can vary with the environment, but the taste must feel familiar and storytelling.” He skillfully uses lard, fried scallions, fresh shallots, rehydrated shiitake mushrooms, and dried shrimp, traditional Taiwan spices, to stack up highly recognizable aromas. Sze also revealed future plans to introduce the restaurant’s signature “Butter Tossed Noodles” in the economy class, using butter with Sichuan peppercorns, star anise, cinnamon, and a hint of vinegar for a rich yet non-spicy texture.
As a chef, Sze has always been committed to showcasing the beauty of Taiwan through food to the world. In addition to running a restaurant, he has also ventured into the media field, hosting programs for renowned media such as Munchies, Bon Appétit, First We Feast, and Eater, some of which have been integrated into China Airlines’ in-flight entertainment system.
From growing up in a China Airlines family to now becoming an ambassador of Taiwanese cuisine abroad, Sze hopes that each meticulously prepared in-flight meal box will allow people to delve into Taiwanese culinary culture through their taste buds the moment they embark on their journey, spreading the fragrance of Taiwanese flavors globally.