This is a pretty big update for EVA Air, mainly focusing on their premium cabins. There are a few major highlights and lots of smaller details hidden away. Jesse has put it all together for you.

• Amenity bag, pajamas updated with new brand and styles, all unified under the French-Japanese blended brand “Maison Kitsuné”.
• The long-haul flight wine list has been updated. In addition to the original Veuve Clicquot, the champagne selection now includes Perrier-Jouët and Laurent-Perrier.
• The complexity of the meals was significantly adjusted. This was a big change for the catering kitchen, cabin crew, and logistical support. However, it’s good for passengers to be able to eat more refined and layered meals. For EVA Air’s in-flight meals, it can be said to be a very strong declaration!
• The current menu will first be launched on the Taipei-New York route starting October 1st, and will gradually be extended to other routes afterwards.

About Maison Kitsuné

Maison means house in French, and Kitsuné comes from the Japanese pronunciation of fox (キツネ). The spokesperson for 2024 is also very famous, Jennie from BLACKPINK. The brand’s logo is a little fox logo.

Royal Laurel(Business) Class : Amenity Kit

• Long-haul Royal Laurel Class passengers receive an amenity kit (regional flights do not include an amenity kit).
• Taoyuan(TPE) Departure: Black Fox Head Crossbody Bag.
• Returning to Taoyuan (TPE): White classic Fox totem bag.
• The amenity kit’s contents are very practical, including the same brand’s lip balm, lotion, and hydrating mist, as well as a cable organizer and a foldable shopping bag. The best part is the new strap, which you can continue to use even after you get off the plane – super convenient!
• The toothpaste inside is MARVIS, an Italian luxury toothpaste.

Outbound: Fox Head Crossbody Bag (Departing from Taiwan)

Return trip: Little Fox classic totem bag (return to Taiwan)

Collapsible shopping bag

Royal Laurel(Business) Class: Pajamas/Slippers

This is the first time EVA Air has used the same brand for its amenity kits and pajamas, which is Maison Kitsuné.

• The design features a fox head logo on the top, reminiscent of pajamas, and the pants showcase the brand’s monogram pattern.
• Material: Made with 50% recycled PET (rPET).
• Thoughtful Service: Pajamas are available in three sizes, and the pajamas and slippers for the outbound and return journeys come in different colors to keep travelers feeling refreshed.

This design not only balances fashion and comfort but also showcases the brand’s unique style.

Royal Laurel(Business) Class: Wine List

Laurent-Perrier Grand Siecle N.V.

• This champagne is available on European and Brisbane routes.
• This brand was previously chosen for British Airways First Class. The taste and flavor of Laurent-Perrier Champagne are impeccable, and its quality has always been consistent. This is why it’s so beloved by luxury groups like Gucci, Prada, and Hermès, as well as Michelin-starred restaurants and five-star hotels worldwide. It’s also the designated champagne for the annual Academy Awards banquet.

Piper-Heidsieck Rare 2013

• For North American routes (excluding Los Angeles, San Francisco, Seattle, and New York routes)
• Piper-Heidsieck was founded in 1785 by Florens Louis Heidsieck in the Champagne region of France. Their winemaking method is a bit different; they insist on hand-harvesting three specific grape varieties for their wines. For their non-vintage champagnes, they age them for an extra nine months, keeping them in the cellar for a full 24 months before releasing them. This results in a particularly rich taste and very fine bubbles. The Head Winemaker, Régis Camus, is very accomplished, having won the International Wine Challenge (IWC) “Winemaker of the Year” award multiple times. This brand is also featured in the first-class wine selection on Cathay Pacific.

La Grande Dame 2015 Champagne

• Available on Los Angeles, San Francisco, Seattle, New York routes
• Veuve Clicquot was founded in France in 1772, but a major part of its fame is thanks to a legendary woman named Madame Clicquot. She took over the family’s winemaking business in 1805 after her husband passed away. Her passion, foresight, and appreciation for the art of living made Veuve Clicquot a true icon. She’s also known as “The Great Lady of Champagne.” Madame Clicquot pioneered many things in Champagne history: she produced the first vintage Champagne in 1810, invented the riddling process still used today in 1816, and even created the first known rosé Champagne in 1818. To honor this remarkable woman, the Veuve Clicquot house specially launched a commemorative Champagne of the same name, “La Grande Dame.” This wine remains a classic representation of Veuve Clicquot to this day.

Other red and white wines this season

Royal Laurel(Business) Class:: Headphones

Royal Laurel(Business) Class: A Meal Makeover

This is the main change ! As a long-time EVA Air traveler, I can see all the changes that have happened along the way. These are the details that other media outlets might find harder to notice. (Further reading: [Evolution of EVA Air Business Class Dining 2012-2023])

First off, for those outside the industry, it might just seem like a meal. But after Jesse chatted with the representatives from the airline catering team, I realized it was a complete overhaul. Everything from the menu design to the service process has been changed, and it’s a very clear statement of intent.

Looking at the complexity of assembly, EVA Air (長榮航空) is aiming to surpass the competition with their in-flight dining. The newly adjusted menu composition indeed includes many more ingredients and seasonings that build layered flavors. They’ve also made many innovative attempts that haven’t been seen before.

However, Jesse noticed that most media reports haven’t focused much on this aspect, which he feels is worth highlighting. I have to say that this change is a positive response to market competition, which is definitely good for consumers. A big shout-out to the R&D team at EVA Air Catering (長榮空廚)! The overall complexity of their research and development has also increased.

For this meal change, they chose the longest flight route currently operated by EVA Air (長榮航空), the Taipei – New York route. From Jesse’s aviation expertise, this is clearly a trial run. This route also includes a light meal in between, making it the most complex in terms of loaded items and the most comprehensive in terms of meal service. If this route can be executed successfully, it means that other routes won’t have significant issues.

Since the New York route is a full-service flight, here’s a summary of EVA Air’s (長榮航空) meal service process for your reference. The photos in the following article will be arranged in this order.

• Dinner (on the plate)
  • Bread
  • Appetizers (Previous amuse-bouche cancelled)
  • Salad
  • Soup
  • Main dishes (Chinese, Western)
  • Dessert
  • Fruit
  • Cheese platter
• BETWEEN MEAL / SNACKS: Since the flight is longer, this option is available, offering simple meals.
• Breakfast (on tray)
  • Bread (Western-style)
  • Three different choices: Chinese style, Cantonese style, Western style
  • Fruit

Dinner: Bread

Dinner: Western Appetizer/Main Course/Soup

This dish features many unique Taiwanese local ingredients, such as ice plant (冰花), champagne mushrooms (香檳茸), moonflower (月光花朵), and bird’s nest fern (雨來菇), creating a layered vegetable tart. It has a red pepper mousse base, topped with a variety of colorful vegetables that look beautiful and taste refreshing. Notably, it’s served with tender sprouts and drizzled with a warm basil vinaigrette, offering a twist on traditional salads.

Dinner: Chinese Appetizer/Soup

Dinner: Chinese main course (choose one of two main dishes)

Dinner: One of the Chinese main courses, “Salted Egg Yolk Lobster with Two Kinds of Wontons”

The Chinese main course “Salted Egg Yolk Lobster with Duo Wontons” features French lobster steamed in its shell to preserve its natural sweetness. It’s coated with a roasted salted egg yolk sauce and served with delicate porcini mushroom (牛肝菌) and fish roe (魚卵) wontons, offering a refined texture and a savory yet elegant flavor that reinterprets classic Chinese cuisine with a fresh twist.

Dinner: Chinese Main Course #2 “Barley-Fed Goose Liver Stewed Duck Leg with Abalone Congee”

Dinner: Dessert

• The Florentine Caramel Almond Biscotti, winner of the 2025 ITI Three-Star Flavor Medal, is coated with slow-cooked caramel and crispy almond slices, boasting a rich aroma and bright color. It’s laid on a golden, crispy, and buttery Breton cookie, which is crunchy yet not greasy.
• With this almond cookie, you’ll also receive a warm almond tea served in a Chinese cup. It’s delicately smooth and finishes refreshingly pleasant. Overall, it’s a high-flying dessert experience that balances sweetness and layered textures.

Cheese board

Snacks between meals

Because the flight time to New York is quite long, we also offer light snacks between the two main meals, which you can think of as a late-night snack. This option has been adjusted from the original choices of burgers and instant noodles to three different flavors.

Western Breakfast

Cantonese Breakfast

Chinese Breakfast

While the Chinese congee breakfast is a classic, time-honored dish at Evergreen, this particular set of side dishes truly makes you want to eat more, considering its appearance, aroma, and taste.

Economy Plus

The Premium Economy Class is now offering a “revolutionary value upgrade.” The main course, “Pan-Seared Beef Short Ribs with Foie Gras Mousse and BBQ Sauce,” reinterprets classic French cuisine. This dish combines tender steak with delicate foie gras mousse, recreating the flair of a medieval French specialty.

It’s worth noting that at EVA Air, steak was originally only served to business class passengers on long-haul flights. This time, it’s specially offered in the Premium Economy Class, paired with exquisite chocolates from Evergreen Laurel Hotel, allowing passengers to experience a light luxury feast close to business class.

Economy Class

The main dish is “Classic Taiwanese Three-Cup Soy-Glazed Roasted Chicken with Scallion Rice.” This dish incorporates the flavors of Taiwanese home cooking. Chicken is slow-cooked in sesame oil, soy sauce, and rice wine, resulting in a rich, savory taste, complemented by fragrant scallion rice for distinct layers. This meal aims to bring a warm taste of Taiwan to travelers.

Other onboard supplies

Children’s toys

Starting July 1st, children flying with EVA Air from Taiwan can receive a limited-edition summer kids’ pack. This cute, airplane-themed backpack includes educational items like an interactive activity book and memory game cards, perfect for keeping kids entertained during their flight.

Economy class cutlery

Starting April 1st, EVA Air (長榮航空) will be introducing new tableware called “Crystal Jade” (晶采琉翠) in its economy class. The design is inspired by Taiwan’s high mountain tea plantations, blending the patterns of terraced fields with tea trees. The translucent, light green color combined with soft beige creates a layered effect under light, giving it an elegant look. This tableware is lightweight and combines aesthetics with practicality, allowing passengers to enjoy their meals while experiencing the serene atmosphere of Taiwan’s natural beauty.

Toiletries

Premium Economy Overnight Kit

Skyshop New Arrivals