Starlux Airlines Soars to New Culinary Heights: A Glimpse into 2026 First & Business Class Menus with Michelin-Starred Yuan Ji Taiwanese Cuisine

Savoring Star-Class Taiwanese Flavors at 30,000 Feet

Starlux Airlines continues to draw inspiration from Taiwan’s rich heritage, elevating its in-flight dining experience. The airline proudly announces a new collaboration with Yuan Ji Taiwanese Cuisine, a celebrated restaurant that has earned a Michelin star for both 2024 and 2025, alongside accolades from “500 Dishes” and “500 Sweets.” Together, they are launching an exquisite **new menu for long-haul flights in 2026**. This partnership is centered around the core spirit of “The Taste of Home,” aiming to capture the memories, warmth, and culinary culture of Taiwan and present them at cruising altitude. This allows passengers to savor familiar and comforting Taiwanese flavors throughout their long journeys.

Yuan Ji Taiwanese Cuisine is renowned for its foundation in local Taiwanese ingredients, blending diverse cultural influences with contemporary aesthetics. They infuse innovative thinking into traditional dishes, allowing each creation to carry emotion and narrative. **Chef Li Yen-Chi**, driven by a deep respect for ingredients and a passion for culinary artistry, meticulously interprets Taiwanese cuisine with a modern touch, embodying a warm and sincere hospitality akin to returning home. This collaboration between Starlux Airlines and Yuan Ji Taiwanese Cuisine is more than just a culinary exchange; it’s a cultural journey that brings the essence of Taiwan’s land and people to the world.

• First Class Menu
  • Appetizer Duo: Marinated Abalone with Pickled Garlic / Rolled Chicken with Magao and Pickled Chili
  • Soup: Braised Wagyu Beef Cheek Soup with Aged Tangerine Peel
  • Main Course: Tea Smoked Sea Bass
  • Main Course: YUENJI Stir-Fried Rice Vermicelli
  • Dessert: Lukang Roasted Wheat Flour Puree and Chinese Almond Soup, Sesame Pastry
• Business Class Menu
  • Amuse-bouche: Savory Tart with Grilled Lukang Wild Sliced Mullet Roe and Green Bamboo Shoots
  • Appetizer: Vinegared Squid with Fresh Seasonal Vegetables, Braised Sweetfish in Savory Soy Sauce
  • Soup: Stewed Aged Puer Tea Chicken Soup with Bamboo Fungus
  • Main Course: Tea Smoked Iberico Pork Collar
  • Main Course: Stir-fried Penghu Rice Noodle with Pumpkin
  • Dessert: Guava Sago, Pomelo, Palm Seeds
    

First Class Menu

This collaboration marks the debut of the **First Class “Pre-Sleep Set Menu,”** thoughtfully designed for long-haul passengers. Considering the need for a lighter meal before resting, this offering provides a perfectly portioned, time-efficient, yet exquisite option that fully embodies the characteristics and delicate flavors of Taiwanese cuisine. Inspired by “the family dining table,” the pre-sleep set features seasonal, local ingredients. Yuan Ji Taiwanese Cuisine excels at layering sauces and aromas, crafting a comforting pre-rest feast.

Appetizer Duo: “Marinated Abalone with Pickled Garlic” and “Rolled Chicken with Magao and Pickled Chili”

In Taiwan’s past, to extend the shelf life of garlic, elders would often pickle it with soy sauce, vinegar, and sugar. This process reduced its pungency, transforming it into a sweet and mellow flavor. Chef Li Yen-Chi, with his delicate technique, places slices of this sweet pickled garlic atop tender, springy abalone, creating a perfect balance of aroma, acidity, and texture.

Magao, also known as mountain pepper, is a unique native Taiwanese spice. Unlike common pepper, Magao offers a distinct aroma of lemon, ginger, and pepper upon the first taste. Paired with the crisp texture of pickled chili, it’s rolled into firm Guiding chicken, creating a multi-layered appetizer with a rich aroma and satisfying chew.

Soup: “Braised Wagyu Beef Cheek Soup with Aged Tangerine Peel”

The broth is simmered with beef bones, chicken bones, and vegetables, then infused with the unique aroma of aged tangerine peel and stewed for two days. This process extracts the natural sweetness of the vegetables and provides a palate-cleansing effect. Paired with tender, fatty Wagyu beef cheek, the soup is light, fragrant, and not at all greasy.

Main Course: “Tea Smoked Sea Bass”

Sea bass, with its delicate texture, is tea-smoked using black tea leaves, imparting a rich smoky aroma that is a signature of this dish. It is recommended to enjoy it in three ways: first, savor the pure tea-smoked flavor of the sea bass; second, pair it with a house-made garlic salt and pepper powder; and third, enjoy it with the sweet and sour candied kumquat sauce.

YUENJI Stir-Fried Rice Vermicelli

This dish begins with stir-frying dried shrimp, pork belly, and cabbage in chicken oil before adding Hsinchu rice vermicelli, which has been sun-dried for three parts and air-dried for seven parts. The vermicelli is stir-fried until perfectly cooked, offering a fluffy texture that complements the savory notes of the dried shrimp and the richness of the pork belly, infusing this classic Taiwanese comfort food with Yuan Ji’s unique touch.

Dessert: “Lukang Roasted Wheat Flour Puree and Chinese Almond Soup, Sesame Pastry”

This almond soup harmonizes the sweetness of southern almonds with the fragrance of northern almonds. It’s prepared using a traditional method, simmered with white rice and meticulously strained three times to achieve a silky smooth texture. Enjoy the warm, smooth almond soup first, then gently stir in the Lukang roasted wheat flour paste at the bottom for a richer, more layered flavor. The sesame pastry on top can be enjoyed on its own or dipped into the almond tea.

Business Class Menu

The Business Class set menu is conceptualized as “An Island in Every Bite,” featuring seasonal Taiwanese delicacies from mountains to sea, including bamboo shoots, sweetfish, mullet roe, and guava, connecting the treasures of the land and ocean.

Amuse-bouche: “Savory Tart with Grilled Lukang Wild Sliced Mullet Roe and Green Bamboo Shoots”

Lukang wild mullet roe is marinated and lightly grilled with Kinmen 58% sorghum liquor, releasing its unique aroma. Paired with sweet seasonal bamboo shoots and creamy mayonnaise, and served on a crisp tart shell, this amuse-bouche offers a delightful combination of sweet, savory, and rich textures that linger on the palate.

Appetizer: “Vinegared Squid with Fresh Seasonal Vegetables” and “Braised Sweetfish in Savory Soy Sauce”

Tender and chewy fresh squid is paired with crisp cabbage, cucumber, bell peppers, and baby corn, all tossed in a special dressing. This appetizer offers a delightful interplay of sweet and sour flavors, making it a perfect palate opener.

Selected from Yilan, these roe-filled sweetfish, also known as “golden sweetfish,” boast tender, sweet flesh. They are braised for up to 6 hours in a special savory soy sauce, resulting in a melt-in-your-mouth texture with a savory and subtly sweet finish.

Soup: “Stewed Aged Puer Tea Chicken Soup with Bamboo Fungus”

This chicken soup features Yuan Ji’s Chairman’s private collection of aged Puer tea from 2012. This particular tea is known for its rich herbal and brown sugar notes. When simmered with the firm and flavorful Guiding chicken, the soup becomes refreshingly light and satisfying.

Rice vermicelli is a traditional Taiwanese staple that has been enjoyed for generations. The chef begins by stir-frying shredded pork belly, dried shrimp, and squid with aromatics, then mixes in pumpkin puree. Seasoned with chicken broth for enhanced flavor, it’s then tossed with cabbage, pumpkin shreds, and Penghu rice vermicelli, allowing them to absorb the rich sauce. The chewy texture combined with the savory and sweet notes creates a memorable experience.

Main Course: “Tea Smoked Iberico Pork Collar”

The pork collar, a prime cut from the shoulder, is meticulously trimmed to ensure a fine, even distribution of marbling. It’s first braised to perfection and then tea-smoked for color and aroma. The subtle tea fragrance is noticeable even before the first bite, and the texture is exceptionally tender and springy.

Main Course: “Stir-fried Penghu Rice Noodle with Pumpkin”

Rice vermicelli is a traditional Taiwanese staple that has been enjoyed for generations. The chef begins by stir-frying shredded pork belly, dried shrimp, and squid with aromatics, then mixes in pumpkin puree. Seasoned with chicken broth for enhanced flavor, it’s then tossed with cabbage, pumpkin shreds, and Penghu rice vermicelli, allowing them to absorb the rich sauce. The chewy texture combined with the savory and sweet notes creates a memorable experience.

Dessert: “Guava Sago, Pomelo, Palm Seeds”

Inspired by the classic “Yang Zhi Gan Lu,” this dessert reimagines the base with a puree of red guava, offering subtle grassy and honey notes. Combined with pomelo and palm seeds, it presents a modern interpretation with fresh fruity aromas. The dessert is smooth, sweet, and refreshing without being heavy.

Classic Yuan Ji Shu Pu Erh Tea

Yuan Ji Taiwanese Cuisine is also celebrated for its exquisite tea service, offering guests a delightful aftertaste with every cup. This tradition continues at altitude. After enjoying their meticulously prepared meal, passengers will be served a cup of Yuan Ji’s signature classic Shu Pu Erh tea, adding a layer of rich and refined flavor to their flight experience.

Through this collaboration with Yuan Ji Taiwanese Cuisine, Starlux Airlines aims to offer passengers more than just a flight; it’s a culinary journey that traverses Taiwan’s diverse landscapes and savoring the comforting tastes of home. Starlux Airlines remains committed to partnering with Taiwan’s top culinary brands to showcase the best of Taiwanese cuisine on the international stage, allowing the world to discover Taiwan, one flight at a time.